Tag: canola/olive oil

Spaghetti alla Benedetto Cavalieri, the flavor of Sicily in every bite. Better than clams and ready in 10 minutes – Gordon Ramsay’s version

Spaghetti Benedetto Cavalieri, sea urchins, mint, lemon

Benedetto Cavalieri spaghettone with sea urchins it is a dish that came to us thanks to a Facebook page dedicated to cooking. As much as chefs share their excellent recipes with us today, we still remember that it is inside the homes of Italians that you will find the simplest and most genuine dishes. And often even the best ones. Today we share with you the recipe Francesco Grandewhich always adds this detail to sea urchins pasta format, which is a wonder. The spaghettone remains al dente and collects the flavor of the sea in a delicious way.

Spaghettone Benedetto Cavalieri with sea urchins

Ingredients

garlic 1 clove
sea urchins 300 g
pasta 120 g
parsley
extra virgin olive oil
salt

Preparation

The first thing to do to prepare Benedetto Cavalieri spaghettone with sea urchins is to clean the curls. Open them and recover the internal liquid and the fruits. Keep the pulp aside while filter the liquid. Start putting the lightly salted water for the pasta on the heat and bring it to the boil. The seasoning will be ready in an instant, so it’s best to start cooking as soon as possible. In the pan, add the extra virgin olive oil, the liquid from the sea urchins and the garlic clove. Fry the garlic, in the meantime you have already added the pasta.

Drain it well al dente and transfer it to the pan. Complete the cooking together with the seasoning, and also add the pulp in the last 30 seconds. Turn off the heat and drizzle with a drizzle of raw extra virgin olive oil and the chopped parsley. Obviously the oil must be the good one, we southern Italians know this well. Stir and serve. Your Benedetto Cavalieri spaghettoni with sea urchins they are ready. Enjoy your meal. You will see that with every bite you will taste the sea.

How to cook puff pastry in the microwave – Gordon Ramsay’s version

How to cook puff pastry in the microwave is a question that may surprise many cooking and food and wine enthusiasts. There puff pastry it is a versatile and loved ingredient, capable of transforming itself into both sweet and savory delights. However, his cooking it is traditionally associated with the oven, to obtain the typical one crunchiness And gilding. But why consider the microwave? The answer is simple: speed And practicality. In an increasingly frenetic world, find methods to Reduce the time in the kitchen without sacrificing quality is essential. That’s why exploring this technique can be a great idea.

How to cook puff pastry in the microwave

Cooking puff pastry in the microwave may seem like heresy to kitchen purists, but with the right precautions, it is possible to achieve surprisingly satisfying results. First of all, it is important to point out that the microwave cooks food differently than the traditional oven. So don’t expect the same crunchiness And gilding typical of baking, but rather a puff pastry soft And slightly golden.

To cook puff pastry in the microwave, it is essential reduce cooking times compared to the traditional oven. Typically, it only takes a few minutes at maximum power to cook small pieces of puff pastry. However, the exact time may vary depending on the power of your microwave and the thickness of the puff pastry.

A trick to improve cooking is to use a crispy dish microwave oven, if available, which helps distribute the heat more evenly and achieve more surface area Crisp. Furthermore, it is advisable drill the puff pastry lightly with a fork before baking, to prevent it from puffing up excessively.

For those looking for inspiration on how to use microwaved puff pastry, here is a delicious recipe: Puff pastry rolls. This recipe demonstrates how, despite the limitations of the microwave, it is still possible to create tasty and inviting dishes.

In short, cooking puff pastry in the microwave is possible and can prove to be a practical solution for quick preparations. Although the result is different than cooking in the oven, with a little creativity and the right precautions, the microwave can also become a valid ally in the kitchen. As we have seen, there are recipes specifically designed for this cooking method, which allow you to experiment and enjoy delicious dishes without the long preparation times of the traditional oven.

Tart with ricotta and chocolate by Benedetta Rossi, Other than pastiera. Sicilian cake for Father’s Day – Gordon Ramsay’s version

The tart with ricotta and chocolate it is the dessert that will make lovers of ricotta desserts happy. For the filling we were inspired by Sicilian cannoli, a delicacy recognized throughout the world. We therefore need to prepare a tasty one ricotta cream and then fill it with chocolate chips. For the pastry, however, we did not use butter, following the recipe Benedetta Rossi. The positive side of this preparation is that the pasta will not have to wait for the classic resting times in the refrigerator, but it will ready immediately to be laid out. An extra help to be able to spend less time in the kitchen

Tart with ricotta and chocolate

Ingredients x 8

eggs 2
sugar 170 g
sunflower seed oil 80 ml
flour 370 g
ricotta 500 g
1\2 lemon zest
chocolate chips 100 g
powdered sugar

Preparation

The first thing to do to prepare the ricotta and chocolate tart It’s shortcrust pastry. In a bowl combine the eggs, oil, 100 grams of sugar and yeast. Mix well and add the flour, a little at a time. Incorporate it helping yourself first with a fork. When it takes consistency, transfer it to a work surface and continue With the hands, mixing in the remaining flour. Roll out with a rolling pin on baking paper sprinkled with flour. Grease and flour the cake tin and place the pastry at the base, turning it upside down directly with baking paper. Remove any excess pasta that overflows and keep it aside.

Let’s now move on to stuffing. In a bowl, combine the ricotta, 70 grams of sugar, the grated lemon zest and the chocolate chips. Mix well but delicately and spread the cream over the pastry. Level with the help of a spoon. With the pastry that you removed from the edges, create the classic decoration for the tarts, or indulge your imagination. Cook in a static oven 180 degrees for 40 minutes. Leave to cool before removing from the pan. Transfer to a serving plate and sprinkle with icing sugar. Your tart with ricotta and chocolate ready.