Tag: cave carrot

Baked pasta with fungitiello by Marisa Laurito: Simpler and better than the Sicilian one, the fastest and most stringy for Easter – Gordon Ramsay’s version

Pasta with baked mushroom aubergines it is truly exquisite. We are not really talking about Sicilian, but about a simpler and equally good dish, with an incredible gratin on the surface. The undisputed protagonists are aubergines, cooked in the way that in the south is called mushroom. The vegetables are cut into cubes and are added later fried in abundant oil. Once ready they are seasoned with a wonderful cherry tomato sauce fresh. They are good as a side dish, but prepare plenty of them because they are also excellent for seasoning pasta.

Pasta with baked mushroom aubergines

Ingredients x 5

large aubergine 1
garlic 2 cloves
extra virgin olive oil
salt
pepper
cherry tomatoes 15
basil
diced mozzarella 200 g
grated cheese
bread crumbs
butter 1 nut
pasta 500 g

Preparation

The first thing to do to prepare pasta with baked mushroom aubergines is to wash the aubergines and cut them into cubes. In a pan, heat plenty of oil and fry the two cloves of garlic. Add the aubergines and cook until tender golden and soft. Meanwhile, rinse the cherry tomatoes under running water and cut them into 4 parts. Add them to the aubergines in the last 5 minutes of cooking. Season with salt and pepper and season with chopped basil leaves. At your place a mix to mix all the ingredients well.

Drain the pasta al dente. Transfer it to the pan with the seasoning. Stir with the mozzarella cut into pieces and drained and with the grated cheese. Butter the baking tray and sprinkle it with breadcrumbs. Transfer the seasoned pasta inside. Complete with another sprinkling of grated cheese and distribute the butter cut into cubes little ones. Cook at 220 degrees until a crust forms on the surface. Your pasta with baked mushroom aubergines ready. Enjoy your meal.

READ ALSO—> Creamy spaghetti, tuna and aubergines sciue sciue, the Sicilian recipe in 10 minutes with the sauce that is prepared while the pasta is cooking

Artichokes – how not to let them blacken – Gordon Ramsay’s version

Artichokes: how not to do them blacken is a question that all cooking and food and wine enthusiasts ask themselves at least once. This phenomenon, known as oxidation, not only compromises the aesthetic appearance of the dish but can also negatively influence the flavor of the artichokes. The ability to preserve the bright green color of artichokes is a hallmark of a true culinary expert. Therefore, knowing the tricks and techniques to avoid blackening of artichokes becomes essential for anyone who wants to excel in the culinary art.

Artichokes – how not to let them blacken

When working with artichokes, the first step to preventing blackening is to act quickly. After cutting or cleaning the artichokes, it is essential to immediately immerse them in acidulated water. This solution can be prepared simply by adding the juice of lemon or a little vinegar to water. The acidity prevents oxidation which leads to color change.

Another effective method is to use salt water to soak the artichokes. The salt, in addition to preventing blackening, also helps maintain the consistency of the artichokes during cooking. However, it is important not to overdo it with salt to avoid compromising the final flavor of the dish.

For those looking to preserve not only the color but also the flavor and nutritional properties of artichokes, the use of natural antioxidants such as vitamin C powder is an excellent solution. A teaspoon of powdered vitamin C dissolved in water can do wonders for keeping artichokes fresh and green.

Additionally, the way artichokes are cooked can affect their color. Cooking techniques that limit exposure to air, such as steaming or pressure cooking, can help reduce oxidation.

Finally, for those looking for inspiration on how to prepare artichokes while maintaining their color, the recipe for artichokes au gratin with parmesan can be an excellent starting point.

In short, preventing artichokes from blackening requires attention and care right from the preparation stage. By using appropriate techniques and exploiting the properties of some ingredients, it is possible to preserve the natural beauty of this vegetable, making dishes not only delicious but also visually appealing. As we have seen, with a few simple precautions, artichokes can maintain their vibrant color, enriching every dish with their unique flavor.

Sweet Girelle, the quickest and easiest Easter dessert there is. Just 10 minutes in the oven and it’s ready. – Gordon Ramsay’s version

Don’t be fooled by their shape, it is not at all difficult to prepare this dessert. With a minimum of effort, you will get sweets very similar to famous snacks, but much more genuine. To prepare and enjoy with the whole family, at any time of the day, or as a snack for your little ones. You can fill your rolls with cream of your liking, as well as the surface.

Sweet Girelle

Ingredients:

150 g of flour
5 eggs
80 g of sugar
a level teaspoon of baking powder
vanilla essence
hazelnut cream

Method:

To prepare the swivels, start putting the eggs with the sugar in the mixer, whip them until you obtain a frothy mixture. Add the vanilla, sifted flour and baking powder. Cover a baking tray with baking paper, level the mixture using a spatula. Bake in preheated oven at 180°, for about ten minutes. Remove from the oven, turn it over onto another sheet of baking paper, and remove the baking sheet.

Spread with the hazelnut cream, roll it up on itself, delicately, place in the fridge to rest for about an hour. After this time, remove the baking paper, cut the roll into slices, and here are your rolls. For an even more delicious treat, you can frost one side with dark chocolate.

Chef Gordon Ramsay Recipes