Tag: cauliflower

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.

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

Buchteln: the original step-by-step recipe – Gordon Ramsay’s version

THE Buchteln they are small brioches sweets Of leavened dough filled with jam typical of Austrian cuisine. Also very widespread in Trentino and in Tyrol. There particularity of this dessert is that the soft balls they rise and cook directly in a panjoining together in single block. Finally they are served hot, with a sprinkling of powdered sugar. A delight, from which it is said, would originate the Neapolitan savory Danubio which differs for its rustic filling of cured meats and cheeses!

If you want to prepare them at home too, I’ll leave you there Original recipe of the buchteln taken from mine manual of regional desserts. Accompanied by all the tips illustrated with step by step photos to have them super soft like clouds and from the filling creamy. According to tradition, apricot jam is used, of course you can add your favorite. Or a teaspoon of Nutella or a piece of chocolate for each ball. I find them perfect for both breakfast that for snack, excellent alternative to Brioche and Pangoccioli. Not only that, given their shape, which allows each diner to detach their portion with their hands; the buchteln are also ideal for a buffet and celebrations birthday, exactly like the sweet Danube! Try them soon and let me know in the comments.

Discover also:

Cinnamon rolls (very soft cinnamon-scented rolls)

Buchteln recipe

PREPARATION TIMES

Preparation	Cooking	Total
45 minutes	25 minutes	1 hour and 10 minutes


Bass	Austrian	344 Kcal

Ingredients

Quantity for 12 pieces
400 g of manitoba flour 12 g of fresh brewer’s yeast (or 1/2 sachet of dry yeast) 140 ml of milk 80 g of granulated sugar 2 whole eggs 50 g of butter + 1 melted spoon for brushing grated peel of 1 lemon seeds of a vanilla bean 8 g of salt 4-5 tablespoons of apricot jam (for filling) icing sugar to finish

Quantity for 12 pieces

400 g of manitoba flour

12 g of fresh brewer’s yeast (or 1/2 sachet of dry yeast)

140 ml of milk

80 g of granulated sugar

2 whole eggs

50 g of butter + 1 melted spoon for brushing

grated peel of 1 lemon

seeds of a vanilla bean

8 g of salt

4-5 tablespoons of apricot jam (for filling)

icing sugar to finish

Equipment

Method

How to make buchteln

First of all, mix vanilla, lemon peel together with the soft butter in a bowl. Leave aside.

Then prepare a yeast that will help you to have softer brioches.

Take 100 ml of milk from the total and mix it with the yeast and 100 g of flour taken from the total.

Then let it double in volume and finally add the rest of the flour, milk and sugar.

You can proceed by kneading by hand or in a planetary mixer. Mix well then add the eggs one at a time, when the first is well absorbed add the second.

Finally add the flavored butter, mix well and only at the end add the salt. You should obtain a smooth dough:

buchteln dough - Recipe by Tavolartegusto

Then cover with cling film and leave to rise at 28° (oven off with light on) for 2 – 3 hours until it triples in volume:

leavened dough buchteln - Recipe by Tavolartegusto

At this point, turn the dough out onto a work surface, spread it out and roll it out to a thickness of 1 cm with a rolling pin without any type of flour.

Then, using a 7cm pastry cutter, cut out some circles:

how to make buchteln - Recipe by Tavolartegusto

Fill each circle with a teaspoon of jam and then pinch the disc towards the center to close.

Then turn it over and roll it, making the surface of the ball smooth:

buchteln training - Recipe by Tavolartegusto

Once you have made all the balls, place them in a buttered 30 x 20 pan, at a distance of a few millimetres.

arrange the buchteln in the pan - Recipe by Tavolartegusto

Finally, let them rise in the pan for about 40 minutes, until they stick together.

Then brush the surface with cold melted butter:

Ready-to-bake leavened buns - Recipe by Tavolartegusto

Then cook in a very hot static oven at 180° for about 25 minutes until golden.

Remove from the oven and let cool a little. Dust yours Buchteln with icing sugar

Buchteln soft sweets - Recipe by Tavolartegusto

Here they are ready to serve, super soft Buchteln

Buchteln Recipe - Recipe by Tavolartegusto

storage

Once cooled (1 hour after cooking), place immediately in plastic food bags, this step is very important to preserve softness for 3 days

If you love this type of preparation, discover the collection of all my leavened desserts

properties and contraindications of the noble fruit – Gordon Ramsay’s version

Carob: properties and contraindications of the noble fruit

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