Tag: blue jazz

Saltimbocca alla romana Quick and easy recipe – Gordon Ramsay’s version

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Saltimbocca alla romana: a quick and easy second course of meat. Saltimbocca are perfect to prepare for dinner and are ready in 5 minutes, it is one of the great classics of Lazio cuisine.

Ingredients for 2 people

  • 4 slices of veal
  • 2 slices of raw ham
  • 4 sage leaves
  • 30 gr of butter
  • half a glass of white wine
  • salt

Watch the VIDEO RECIPE BELOW

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How to make saltimbocca alla romana

We use thin slices of veal, if too thick, beat them with a meat tenderizer between two sheets of parchment paper. Place a half slice of ham on each slice of veal and put a sage leaf on the ham; we skewer meat, ham and sage with a toothpick.

Put a little flour on a plate and pass the slices in the flour only on the underside (the one without ham).

Put a large knob of butter in a pan, put the slices as soon as melted and cook for a few moments underneath, when they have a nice golden color underneath, blend with less than half a glass of white wine

and let it evaporate, cover with a lid and finish cooking, in total they will cook 2-3 minutes. Put the slices in a serving dish and add the cream that was created in the pan on the saltimbocca alla romana.

The saltimbocca alla romana are ready, enjoy your meal!

WINE PAIRING: Velletri DOC red, Colli di Conegliano DOCG red

Characteristics red wine, still, dry, medium-bodied

Saltimbocca alla romana "style =" width: 640px;

Enjoy your meal!

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Puff pastry appetizer with salmon and cheese Quick and easy recipe – Gordon Ramsay’s version

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Puff pastry appetizer with salmon and cheese: perfect idea for the Christmas period when smoked salmon abounds in homes, tasty but above all practical to serve. This recipe allows you to quickly prepare many cubes to serve as an appetizer or an aperitif.

Ingredients for 32 puff pastries

  • 1 roll of puff pastry
  • 50 gr of Emmental in thin slices
  • 50 gr of smoked salmon
  • oregano (alternatively poppy or sesame seeds)
  • a little extra virgin olive oil

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⬇️ here BELOW the VIDEO RECIPE ⬇️

How to prepare Puff pastry appetizer with salmon and cheese

  1. Unroll the dough and cut the longer side in half. We use half as a base leaving it on the parchment paper present in the package.
  2. We arrange the slices of Emmental thinly cut (thickness of a thin slice) and the slices of smoked salmon
  3. Cover with the remaining half of puff pastry and press the entire perimeter with your fingertips
  4. Brush the top surface and add a little rosemary or poppy or sesame seeds
  5. We cut the cubes with a pizza cutter wheel, or with a sharp knife, to obtain 32 cubes the side will be about 2 cmx2, leave them cut without detaching them.
  6. We put the dough on a baking sheet (always leaving the parchment paper).
  7. Bake at 180 ° for about 15 minutes or in any case until the sheets are golden brown; we take out and remove the cubes.

Puff pastry appetizer with salmon and cheese

Puff pastry appetizer with salmon and cheese "style =" width: 640px;

Enjoy your meal!

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Castagnole with cocoa Quick and easy recipe – Gordon Ramsay’s version

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Damselfish with cocoa: typical sweet of Carnival everyone likes damselfish, they are a cross between donuts and staples, inserting the ricotta into the dough gives the damselfish a softness that they generally do not have, in this version I made them with cocoa for the classic version click here : soft damselfish

Look for other Carnival recipes

Ingredients for 8 people

  • 270 grams of flour 00
  • 140 gr of ricotta
  • 65 grams of sugar
  • 50 grams of milk
  • 20 grams of unsweetened cocoa powder
  • 2 eggs
  • a pinch of salt
  • grated orange zest
  • a spoonful of Strega liqueur or Rum (optional but recommended)
  • 3 teaspoons of baking powder
  • peanut oil for frying

⬇️ Damselfish Recipe Video with Cocoa⬇️

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How to make the Castagnole with cocoa

We put the ricotta and it in a bowl sugar, we mix, we add the 2 eggs beaten lightly with a fork and mix with a spoon or spatula

we add the grated zest of 1 orange and a pinch of salt, continue to mix everything finally add the flour, the cocoa powder and the yeast

we mix. The dough will seem dry at first, then gradually it will become sticky

let's pour it on one pastry board floured and knead until it is compact and a little less sticky, we don't add too much flour, just a thin layer on the pastry board.

Let the covered dough rest for half an hour, then cut large pieces and create some loaves that we are going to cut into many pieces (such as gnocchi) and thus form balls with our hands the size of a chestnut or even smaller (preferably the small shape so as not to run the risk of them being raw inside)

Let's heat theoil (peanuts) in a saucepan with high sides, pour the damselfish a few at a time, keep a saucer ready next caster sugar,

Let the damselfish cook in oil for about 1 minute, turn the damselfish with a wooden spoon upside down and create a vortex in the oil,

in this way the damselfish will be turned on all sides and cooking will be uniform, take the damselfish with a slotted spoon and put them in granulated sugar, or on absorbent paper and then a little powdered sugar. Your cocoa damselfish are ready!

WINE PAIRING: Val d’Arbia Vin santo Doc, Sannio Moscato Doc

For the wine pairing I consulted the website: www.vinacciolo.it

Damselfish with cocoa "style =" width: 640px;

Enjoy your meal!

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