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Savory donut with zucchini and cherry tomatoes – Gordon Ramsay’s version

There Savory donut with zucchini and cherry tomatoes is a soft and tasty rustic cake that can be prepared in 10 minutes.

A savory salted donut that will make you look great with little effort.
In fact, for this recipe we use instant yeast so it is baked immediately without having to wait for the classic leavening times.

The salty donut with zucchini and cherry tomatoes is excellent for both quick dinner accompanied with mixed cold cuts, for a rustic appetizer, or to take to the office for lunch.

You can enrich it by also adding small leftovers of sliced or diced cheese. But it is very good and delicate even simply with zucchini and cherry tomatoes.

Let's see the recipe immediately.

Savory donut with zucchini and cherry tomatoes

Ingredients

3 eggs
60 g of grated Parmesan cheese
150 g of grated zucchini
250 g of type 2 flour
120 ml of milk
60 g of seed oil
5-6 cherry tomatoes
100 g diced cooked ham (optional)

Preparation

First, wash and trim the courgettes and grate them in a bowl with the special grater with large holes.

Then try to squeeze them in your hands to remove excess water. You can also wrap them in a cotton cloth and wring out.

Then wash the cherry tomatoes and set aside.

Meanwhile, turn on the oven at 180 ° static.

Now turn to the dough for the savory pie: in a bowl, hatch the three eggs, a pinch of salt, a little dried oregano and the Parmesan.

Mix the mixture with the electric whisk. Then add the oil and milk and gradually the flour with the instant yeast.

When the mixture is homogeneous, add the grated courgettes and diced cooked ham, even if it is not necessary.

Grease a mold or use a silicone mold and transfer the dough into it.

Decorate the surface with whole cherry tomatoes and bake the salted donut for about 40-45 minutes.

Always do the toothpick test to check that it is cooked. But it doesn't have to dry out too much.

Once ready, let it cool well before serving.

Enjoy your meal!

Salt pie with ricotta and spinach

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Quick recipe in 30 minutes! – Gordon Ramsay’s version

The Artichokes risotto it's a first course super tasty is fast, alternative to the classic Pasta with artichokes! It is realized in few steps, before roasting rice and then cooking it with artichokes partly in pieces partly shakes, previously sautéed in a pan! In this way the seasoning will become one with the rice; which together with the creaming oil is parmesan will give you a creamy risotto with artichokes is tasty Like never before!

For preparation, you can use the artichokes you prefer: give her violets, ai violets; and if you want to make the dish even faster, i is also fine already cleaned artichokes! THE secrets for a perfect result are: use a great rice that cares about cooking, I choose vialone nano, but carnaroli is also perfect; and finally use very tender artichoke hearts, without hard parts, so that when you go to cook them in the risotto they will be tender! Follow all my advice and you will see what a result! Great like first course in winter and early spring, when artichokes abound on the market stalls. be for lunch, that for dinner! But also for one Sunday with the family!

How to make risotto with artichokes

First of all, if you have not bought them already clean, clean the artichokes by removing the hardest leaves, up to the heart. Then divide the beard and the prickly purple leaves from the heart of each artichoke into 4 parts. divide each quarter into another half.

Place the cleaned pieces in ice water and continue until all ingredients are used up.

Finally, sauté the 1 garlic peeled and previously crushed with 2 tablespoons of oil in a large pan for 1 minute.

Then add the artichokes, a handful of very finely chopped parsley and let it brown in a pan for 2 – 3 minutes, add 4 – 5 tablespoons of boiling vegetable broth and let it simmer with lid for 15 minutes on low heat.

Meanwhile, add the other garlic, peeled and crushed with 2 tablespoons of oil, to another large pan, sauté for 1 minute, add the rice and toast for 1 minute.

Then add the white wine, let it evaporate completely over high heat:

Add a tablespoon of boiling vegetable broth and start cooking the risotto slowly.

In the meantime, blend most of the artichokes with their juice, removing 2 – 3 for each dish. Filter the artichoke cream well so that it is without filaments.

Add it to the risotto and continue to cook adding vegetable broth as needed. It will cook in 12 – 13 minutes!

When it has a creamy consistency, turn off the heat, stir in 2 tablespoons of oil and Parmesan! Serve hot with the artichokes for each dish and a handful of parsley.

Yours is ready Artichokes risotto!

If you have cooked al dente, it can be kept the next day!

Arroz Con Pollo Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

We begin our preparation by boiling the chicken in 2 liters of salted water by adding a clove of garlic and a yellow onion.

We boil for 30 minutes. After this time, separate the broth from the chicken and once it is cold, debon it and cut it into strips.

In the meantime we transfer the rice in a narrow mesh colander. Let's shake it lightly under running water. In this way we will wash away the excess starch and in cooking we will obtain soft and well detached grains. We continue the operation until the water is clear.

We dip the rice in broth obtained by cooking the chicken, we add it saffron and if necessary, add salt.

Let it cook until the broth is completely absorbed by the rice.

At this point add a round of extra virgin olive oil and let the rice rest for about 15 minutes with the lid on.

In the meantime we prepare the vegetables: wash and julienne the peppers, a blonde onion and carrots.

In a pan we fry the olive oil with a clove of garlic, add the peppers and onion.

After a few minutes, add the carrots, peas (previously boiled) and finally the chicken.

Season with salt and season with curry, cumin and parsley.

Finally we add the rice. Mix all the ingredients and remove the pan from the heat.

Preparation of the pico de gallo: wash the red onion and cut it into cubes, sprinkle with lemon juice and add a pinch of salt. Let the onion marinate for at least 10 minutes and add the finely chopped tomatoes. We add the parsley, pepper and a dash of olive oil.

At this point we are ready to serve: arrange the rice with the vegetables on a flat plate and place a bowl with the pico de gallo inside next to the rice.

Enjoy your meal!

To check if the amount of broth is correct compared to the amount of rice, we rely on the advice of the Ecuadorian culinary tradition: we transfer the rice still raw into the pot with the boiling broth and at the same time also immerse a wooden ladle. If the ladle remains upright, the broth-rice ratio is correct.

Savory donut with zucchini and cherry tomatoes

Ingredients

Preparation

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How to make risotto with artichokes