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Baked apples with jam and dried fruit – Gordon Ramsay’s version

Baked apples with jam and dried fruit


The baked apples with jam and dried fruit they are a healthy and low-calorie sweet, excellent for after dinner or for a healthy winter snack. They are prepared in a few minutes and cooked either in the traditional oven or in the microwave in no time.

In practice, the apples are slightly emptied by removing the core part with a knife. Then they are stuffed with a mixture of dried plums, oat flakes, orange marmalade, chopped hazelnuts and lots of cinnamon.

The result will be a divine scent that will flood the whole house! Cooked apples are delicious both warm but also cold.

The baked apples they can also be accompanied with a sprig of cream!

Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit

the original recipe with step by step photos – Gordon Ramsay’s version

onion soup


There Onion soup (Soupe à l'oignon) is a first course hot and winter typical of French kitchen; based on few and simple ingredients! the onions are first sliced ​​first sauté in a pan with oil and butter ; then leave stew in a pot with vegetable broth on very slow fire; where is it they will soften turning into one soft, sweet, savory cream that it literally melts in your mouth! subsequently transferred to the crock enriched by toasted bread croutons with gruyere ! A goodness of poor and peasant origins, from licking your fingers! You want prepare it at home? Here is for you Onion soup recipe with all Advice And Tricks illustrated step by step for a result like in the best French restaurants!

onion soup

Like any traditional recipe, they exist different versions And many variations. What I give you today is there Original recipe from the French onion soup . Taken from my world cookbook.

It's about a very simple preparation, although it will take a while patience to cook the onions! The secrets to a textbook result are: use a excellent broth And waiting for cooking: listen to me do not rush the onions must be very tender and melting! Only then will you have obtained the Perfect onion soup! In this case, I served it with cheese toasted bread; but you can also realize the Gratinated onion soup! or add the cheese on top And let it brown in the oven for 10 minutes!

Just like the pumpkin soup, the mushroom cream or the chickpea soup is perfect for both lunch that for dinner as pamper that warms the heart, believe me even the childrenthey adore!

Onion soup recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 2 h 2 h and 10 minutes

Ingrediants

Quantity for 3 people

For the onion soup:

  • 500 gr of white or golden onions
  • 1/2 glass of white wine
  • 600 ml of meat broth
  • 5 – 6 tablespoons of extra virgin olive oil
  • 1 knob of butter
  • 3 – 4 bay leaves
  • salt

For the croutons (2 for each portion)

  • 6 slices of bread
  • 70 gr of Gruyère or Scamorza
  • a few teaspoons of extra virgin olive oil
  • pepper

Method

How to make onion soup

First of all, peel the onions and slice them into slices.

In a large saucepan, add the oil and butter, let it heat then add the onions and let it sauté for 5 minutes over high heat.

Then blend with white wine and let it evaporate completely

Finally, add the vegetable broth to the first 3 – 4 ladles, until all the onions and bay leaves are covered:

how to make onion soup

At this point let it take the stamp and then cover with a lid. Lower the heat and cook for at least 2 hours (the minimum time) Every now and then check and add the broth. The onions must be very soft and creamy. If they are not, continue cooking for another 1 hour!

Finally, towards the end of cooking, prepare the croutons:

First of all, slice the bread, grate the gruyere or the scamorza:

how to make croutons for onion soup

Use a griddle or grill. Toast the slices of bread on both sides and after obtaining crispy surfaces, add 1 teaspoon of extra virgin olive oil to each crostone, let it heat in contact with the plate and sprinkle with grated scamorza cheese or gruyere.

Finally sprinkle with pepper, cover the croutons with a lid and after a few seconds turn off the heat.

The scamorza will melt in a short time.

When the onion soup is ready, add the salt and salt and serve with the toasted croutons.

Yours is ready Onion soup!

onion soup

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Original recipe of Gnudi with ricotta and spinach (step by step) – Gordon Ramsay’s version


The Gnudi I'm a first course typical of Toscan kitchen, in particular of Siena And Grosseto. It is about large dumplings from the elongated shape based on ricotta cheese, spinach, parmesan. From Tuscan dialect they come called "Gnudi" which means "naked"; or strips of egg pasta sheet typical of Ravioli, therefore made exclusively with the content of the filling! From the very soft consistency to the bite, fragrant, tasty, I am a unique goodness that has poor peasant origins, handed down from family to family. Usually after being blanched a few minutes in the water come seasoned with butter and sage ! You want prepare them at home? Here is for you Gnudi recipe, with all Advice And Secrets illustrated with step by step photos for a perfect result! Own like those of Tuscan grandmothers!

Gnudi "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-of-Gnudi-with-ricotta-and-spinach-step-by-step-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Gnudi-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Gnudi-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Gnudi-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-of-Gnudi-with-ricotta-and-spinach-step-by-step-Gordon-Ramsays-version.jpg "/></p>
<p><noscript><img class=Like any traditional recipe they exist small variations in execution, the one I give you today is there Original recipe of the Gnudi with ricotta and spinach taken from my Tuscan cookery book from which I also took the beloved Ribollita!

It's about a Easy but laborious recipe. In fact thedough is prepared in 2 minutes; but the gnudi must be made one by one with the help of 2 tsp; the mixture is turned several times in order to compact itself into a small quenelle and this it will take you some time! But believe me you will be rewarded with every bite!

Just like the ricotta and spinach gnocchi, they are perfect for making tasty first courses, from one dinner with friends to the Sunday lunch! believe me they will all love them too children!

Discover also

Pumpkin Gnocchi (the perfect recipe, with tricks, tips and mistakes to avoid!)

Gnudi recipe

PREPARATION TIMES

Preparation Cooking Total
50 minutes 5 minutes 55 minutes

Ingrediants

Quantity for 3 – 4 people

For the dough:

  • 300 gr of fresh spinach
  • 250 gr of sheep ricotta
  • 1 egg
  • 50 – 60 grams of Parmesan cheese
  • 1 pinch of nutmeg
  • salt
  • 1 tablespoon of flour for the pastry board

To season:

  • 2 tablespoons of butter
  • fresh sage
  • parmesan
  • black pepper

Method

How to make Gnudi

First of all, boil the spinach in 1 glass of water. Then drain them and squeeze them in a cotton cloth, they must be completely dry and free of water.

If they contain water the gnudi will not be well! then repeat this step several times!

Then chop them with a knife and place them in a bowl.

Finally, squeeze the ricotta in a cloth as well, it must be dry and completely free of whey.

Finally, add it to the bowl with the spinach, Parmesan, egg, nutmeg and salt. Turn well, in a few seconds you will get a soft but not liquid mixture!

Then with the help of 2 teaspoons form the gnudi. Repeat the operation by transferring the contents from one teaspoon to the other until you obtain an elongated quenelle and gradually place on a pastry board lined with flour, without crushing just by placing them:

how to make gnudi

Finally repeat this until all ingredients are used up!

Yours are ready Gnudi to cook!

gnudi with ricotta and spinach

You can leave them in the air without cooking them for a maximum of half a day!

Then boil a pot with water and salt.

When it is time to throw the gnudi, use a scoop, lift them and turn them in the flour and always with the scoop, lift them and throw them directly into completely boiling water!

In 1 – 2 minutes maximum they will rise to the surface.

Finally drain them with a slotted spoon directly into a large pan where you have heated the butter and sage and adding 1 tablespoon of cooking water, complete the cooking! Serve on the table with a sprinkling of pepper and Parmesan.

Here are the ready Gnudi:

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