Tag: butter

Cuttlefish with peas stewed easy and tasty recipe – Gordon Ramsay’s version

cuttlefish with stewed peas

Cuttlefish with stewed peas they are an easy and very tasty recipe, a simple and practical fish dish that combines a main course and side dish in a single dish.

There are two variants of this recipe: that one blank is that with tomato. We much prefer the one with tomato which gives the dish that extra touch.

From a nutritional point of view cuttlefish with peas are a really good combination. In fact, cuttlefish are an excellent source of protein of high biological value. They are also rich in mineral salts, in particular potassium. THE peas for their part, they are excellent sources of phosphorus and fiber.

Therefore a complete and energy-rich dish that will keep you full for a long time. The tomato finally, in addition to the flavor, it also adds its antioxidants including the famous lycopene.

So the cuttlefish with stewed peas can become a dish to be definitely included in ours weekly menu. Also because it is one very practical recipe that you can easily prepare in advance and reheat at the last moment.

Among other things, it is also an inexpensive dish, in fact you don't need many ingredients to prepare this tasty recipe: fresh cuttlefish, frozen peas, herbs and of course some good peeled tomatoes.

Now let's see immediately how to prepare stewed cuttlefish with peas.

cuttlefish with stewed peas

The cuttlefish with stewed peas they are a healthy and genuine dish, to be served accompanied with toasted bread to which you add a drizzle of good extra virgin olive oil.

cuttlefish with stewed peas

To prepare the recipe for stewed cuttlefish with peas we use Cirio peeled tomatoes, ideal for this dish. With their full flavor and all the pulpiness of fresh tomatoes, they are very well suited for this type of recipes in which the sauce should not be too colorful and full-bodied.

cuttlefish with stewed peas

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Fluffy Japanese pancakes (tall, fluffy and butter free!) Quick recipe – Gordon Ramsay’s version

fluffy pancake

THE Fluffy pancake I'm a sweet breakfast amazing, the Japanese version classic American Pancakes! They prepare themselves with whipped egg whites to snow, without butter And double cooking; which happens by adding a new layer of dough on the cooked pancake; in this way they take on the unmistakable characteristic "fluffy" that is to say super tall And super fluffy, exactly double that of the Americans! In addition to one very light consistency, so soft and ethereal from melt at the bite as a souffle! In one word: spectacular!

fluffy pancake

Japanese pancakes, I couldn't resist and I immediately got to work! Also because it is one quick preparation And very easy! You will need them just a few minutes to make them happen! THE secrets for a perfect result are: get a dough that does not disassemble And pay attention to cooking, wait for the right moment to add the double dough! Follow all step by step advice and you will get the Fluffy pancake best ever! Delicious, fragrant, very high And very soft ! Just like Dorayaki, they are perfect to serve natural, with powdered sugar, maple syrup, fruit, chocolate! not just for breakfast and start the day with taste and energy! but also for one nutritious snack, also kids love them and they will ask you all the time!

Discover also:

Muesli – Granola (the easy and delicious step-by-step illustrated recipe)

Fluffy pancake recipe


Preparation Cooking Total
10 minutes 10 minutes 20 minutes


Quantity for 4 pieces
  • 2 large eggs
  • 35 grams of flour
  • 25 grams of milk
  • 1 heaping tablespoon of sugar
  • vanilla (1 sachet or 1/2 berry)
  • 1 level teaspoon of sifted baking powder


How to make Japanese Pancakes

First of all, separate the yolks from the whites.

Then beat the egg whites perfectly until stiff peaks. Separately, mix all the other ingredients with a hand whisk

how to make fluffy pancakes

Finally, add the egg whites to the mixture in 3-4 times, mixing from the bottom up without letting the mixture take apart! It is very important that it is swollen and mounted:

dough for fluffy pancakes

Then heat a non-stick pan. grease it with a handkerchief stained with coconut oil, seeds or butter.

Then add a layer of dough (2 tablespoons) then add a drop of water to the pan to the side so that it does not flood the pancake and cover with a lid.

Cook for about 2 minutes on a low and constant heat.

When the edges are more or less formed and you manage to lift the pancake, add 1 tablespoon of dough on top of the pancake, right in the center, making sure that it does not slip away.

Close quickly and cook for another 1 minute until the top layer is well cooked!

At this point, turn the pancake and cook on the other side for about 1 minute. Make your sweets this way.

Sprinkle with powdered sugar and enjoy immediately!

Here are ready i Fluffy pancake!

Fluffy Japanese pancakes

You can keep them just a few hours after cooking, then they will slowly lose their consistency.


Original recipe with step-by-step photos (super soft) – Gordon Ramsay’s version

Neapolitan sandwiches

THE Neapolitan sandwiches they are gods leavened rustic typical exquisite Campania gastronomy; made with a mixture of Flour, water, milk And brewer's yeast than one once leavened ; he comes stretched out, then stuffed with cold cuts, cheeses And hard-boiled eggs; in the end rolled up And sliced ​​into pieces , or i (stuffed sandwiches) that come baked in the oven! Imagine gods very soft morsels from unmistakable savory filling! Good to lose your head! You want prepare them at home? Here is for you Neapolitan sandwiches recipe own like those bought from the best bakeries in Naples!

Neapolitan sandwiches

Like any traditional recipe, they exist different versions and many variations. What I give you today is there Original recipe of the Neapolitan sandwiches from aunt, author of the famous Casatiello and Escarole Pizza! a warranty! It is a rvery simple icetta, which does not involve no difficulty! The dough you can do it by hand, or with thekneader. Time to rise and you can start with the filling. For the stuffing tradition commands it is used Neapolitan salami, cooked ham, provolone And hard-boiled eggs ; of course depending on what you have available, you can use meats and cheeses you have available and that you have to consume, turning your Neapolitan sandwiches into a tasty one empty fridge! Just a few minutes for forming and cooking and they are ready to serve! Excellent hot and smoked, the Neapolitan sandwiches are distinguished by their incredible softness even the day after! For this perfect not only from prepare in advance for Buffet, Parties, Snacks, Quick dinners. But also from to carry for trips out of town And lunch bag!

Discover also:

Milk sandwiches (soft and delicious to be filled as desired with sweet or savory)

Neapolitan sandwiches recipe


Preparation Cooking Total
10 minutes 45 minutes 55 minutes


Quantity for 8 pieces

For the dough:

  • 500 grams of Manitoba flour
  • 125 grams of water
  • 125 grams of milk
  • 8 gr of fresh brewer's yeast (or 1 teaspoon of dry yeast)
  • 10 gr of salt
  • 1 tablespoon of butter or lard (for brushing sandwiches)

For the filling:

  • 100 gr of Neapolitan salami
  • 150 gr of cooked ham
  • 150 gr of sweet provolone
  • 2 hard-boiled eggs
  • 2 tablespoons of Grana Padano
  • black pepper (optional)


How to make Neapolitan sandwiches

First of all, prepare the dough by mixing together flour and salt, dry yeast or fresh water diluted in a teaspoon of water. Add the liquids and knead until the mixture is soft and smooth.

Then let it rise until it triples in volume.

Turn over onto a lightly floured work surface. Roll out to a thickness of 5 – 6 mm and stuff with a sprinkling of parmesan, the boiled egg into small pieces, cubes of ham, salami and provolone:

how to make Neapolitan sandwiches

Then roll up the longest part, tight enough and finally seal well to form a sausage.

Finally, slice some pieces at about 10 cm:

how to form Neapolitan sandwiches

Cut gently so as not to let the filling come out and place on a baking sheet lined with parchment paper.

Finally, let it rise for another hour in a dry and warm place. Then brush the surface with butter:

cook Neapolitan sandwiches

Cook at 180 degrees for about 20 – 25 minutes until they are pretty swollen!

Yours are ready Neapolitan sandwiches

Neapolitan sandwiches

They keep perfectly 3 days well sealed in a cling film


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