Tag: cauliflower

The Frandura di Montalto, nothing more than a cat. A simple but delicious dish that can be prepared in 5 minutes, all raw in the oven – Gordon Ramsay’s version

There Frandura of Montalto Ligure is an authentic delight of Ligurian cuisine, particularly renowned in the town of Montalto Ligure, located in the province of Imperia. It is a savory potato cake, a traditional, ancient and rustic dish, typical of the Ligurian mountains, which perhaps does not enjoy the fame of other specialties, but certainly deserves to be discovered! Prepared with simple ingredients such as potatoes, flour, milk and cheese, it is a recipe without pastry and eggs, but rich in taste and tradition.

Ligurian Frandura

Ingredients

6 medium potatoes
120 g of flour
1 glass of milk
80 g of parmesan
extra virgin olive oil, salt, marjoram to taste

Preparation

Peel and slice the potatoes finely, then arrange them evenly on the bottom of a baking tray previously greased with oil. Sprinkle them with a light sprinkle of salt.

In a large bowl, mix the flour with the milk, oil, salt and, if desired, the marjoram, until you obtain a smooth, lump-free batter. Pour the batter over the potatoes, making sure to cover them completely, and add the grated parmesan.

Bake at 200°C and leave to cook until a golden crust forms on the surface, about 15-30 minutes, depending on the consistency of the batter. It is advisable to check the cooking after about 15 minutes to ensure the right consistency. Enjoy your meal!

Read also: Baked stuffed potatoes, Benedetta’s dinner-saving recipe. All raw in the oven, stringy and delicious

Pasta with ciauri, the ancient Sicilian recipe that is prepared in 5 minutes with a delicious red mullet ragout – Gordon Ramsay’s version

Red mullet ragout with wild fennel and lemon zest it is a typical dish of Sicily, which in the local dialect is enclosed in a single name: hello. This dish contains the food history of the island, which is made up of both agriculture and fishing and manages to combine these two flavors in an impeccable way. Because all Sicilian recipes have a different, tastier, more enveloping flavor irresistible. In this case we are talking about a flow rate opulentthe kind you have to prepare when you have friends or relatives at home and you want to stuff yourself thoroughly together.

Red mullet ragout with wild fennel and lemon zest

Ingredients x 4

red mullet fillets 22
onion 1
garlic 2 cloves
tomato paste 50 g
Passolina 25 g
pine nuts
wild fennel 2 bunches
extra virgin olive oil
salt
pepper
cardamom
flour 2 tbsp
fresh parsley
white wine 1 glass
breadcrumbs 4 tbsp
lemon 1
busiate 250 g

Preparation

The first thing to do to prepare red mullet ragout with wild fennel and lemon zest is to heat the extra virgin olive oil in a pan and fry the onion, garlic and cardamom. When the odors have released their flavor, combine 10 mullets and brown them well before blend them with white wine. Once the alcoholic part has evaporated, add the Passolina, the pine nuts and the tomato paste together with a little water. Cook over low heat for 10 minutes. Blanch the fennel in boiling salted water, drain and chop with a knife.

In a pan toast the breadcrumbs seasoned with salt and pepper along with a drop of extra virgin olive oil. Add the fennel to the sauce, season with salt and pepper and cook for another 5 minutes before turning off the heat. Flour the other 12 red mullet fillets and fry them in oil for to fry boiling. Drain the pasta al dente and transfer it to the pan with the sauce. Mix well then plate and complete with chopped fresh parsley, toasted breadcrumbs, fried red mullet fillets and grated or chopped lemon peel. Yours Red mullet ragout with wild fennel and lemon zest it’s ready. Enjoy your meal.

Spring spaghetti omelette by Benedetta Rossi, the anti-waste recipe that is better than the classic one with 2 more ingredients – Gordon Ramsay’s version

The spaghetti omelette it is one of the best and best known anti-waste recipes. It may have happened to you several times that you put in too many spaghetti and realized it too late. It happened to us very often and every time it absolutely wasn’t a disappointment. Indeed, sometimes we weight our hand on purpose. In fact, leftover spaghetti cannot have any other role in life other than that of being assembled and cooked like an omelette. The spring version was shared with us by Benedetta Rossi, it is very colorful and perfect to cook during this period.

Spring spaghetti omelette

Ingredients x 4

spaghetti 150 g
onion 1\2
carrot 1
peas 200 g
extra virgin olive oil
diced cooked ham 150 g
eggs 3
salt
pepper
grated cheese 50 g
diced emmental 150 g

Preparation

The first thing to do to prepare the spaghetti omelette spring is to finely chop the half onion and the carrot. Heat a drizzle of extra virgin olive oil in a pan and brown the two ingredients. When the onion is browned, add peas, season with salt and cook for a few minutes. United too cooked ham, let it flavor and turn off the heat. You put the already cooked spaghetti in a bowl. United the other ingredients: eggs, grated parmesan, salt and pepper. Begin mixing to distribute the seasoning well. Cut the Emmental into cubes.

Also put the Emmental in the bowl the mixture of peas and eggs. When all the ingredients are well mixed, transfer everything into a pan that you have heated with a drizzle of extra virgin olive oil. Cook for 4 minutes, then, using a plate, turn the mixture and cook for another 4 minutes. Your Spring spaghetti omelette ready. Obviously you can replace the ingredients with whatever you prefer. Enjoy your meal.

Chef Gordon Ramsay Recipes

Tag: cauliflower

The Frandura di Montalto, nothing more than a cat. A simple but delicious dish that can be prepared in 5 minutes, all raw in the oven – Gordon Ramsay’s version

Ligurian Frandura

Ingredients

Preparation

Read also: Baked stuffed potatoes, Benedetta’s dinner-saving recipe. All raw in the oven, stringy and delicious

Pasta with ciauri, the ancient Sicilian recipe that is prepared in 5 minutes with a delicious red mullet ragout – Gordon Ramsay’s version

Red mullet ragout with wild fennel and lemon zest

Ingredients x 4

Preparation

Spring spaghetti omelette by Benedetta Rossi, the anti-waste recipe that is better than the classic one with 2 more ingredients – Gordon Ramsay’s version

Spring spaghetti omelette

Ingredients x 4

Preparation

READ ALSO—> Sweet and sour macaroni omelette, better than the classic Neapolitan spaghetti omelette with the secret of sugar