Tag: cayenne pepper

Potato meatloaf, ham and cheese recipe – Gordon Ramsay’s version

Meatloaf is always a good idea! To me just the word “Meatloaf“It reminds me of home, of Sunday lunch but above all of a dinner at grandma’s house. I had already written it when we published the meatloaf recipe, for me my grandmother is the undisputed Queen of this dish. Today we take inspiration from that recipe to prepare something a little different and extraordinarily good: the potato meatloaf!

In a word: delicious! Stuffed potato meatloaf is the thing I would eat at any time. Hot, cold, for lunch, for dinner and… as far as I’m concerned… even for breakfast! It tastes like that delicate And tasty at the same time that one slice leads to another. And then I bet that children love it too, because cooked ham and cheese together are a great classic that always wins everyone over! Yes, because inside my potato meatloaf there are precisely these two ingredients. Clearly everyone can customize the recipe to their liking! Other combinations that, for example, would look great on us are:

Speck and fontina
Mortadella and fior di latte
Spinach and ricotta: perfect for a vegetarian version
Gorgonzola and sautéed sausage

But I could continue until tomorrow! Yes, because there are a thousand ingredients that go together with potatoes!

How to make potato meatloaf

But let’s get to the potato meatloaf recipe, here are some recommendations to get it perfect:

Potatoes: better if they are old because they will have less water and the mixture will be easier to work with. However, if you purchase them specifically to prepare this recipe, choose those that say “for gnocchi” on the package.
Cooking: it is important to respect the step in which I suggest cooking the potato meatloaf first covered with baking paper and then uncovered.
Rest time: once cooked, let the meatloaf cool for at least 10 minutes before cutting it, so that it thickens a little and becomes easier to plate!

Everything is ready? Let’s begin! But first, here are some recipes to save for next time.

Bechamel: tips to make all dishes tastier – Gordon Ramsay’s version

Béchamel is one of the mother sauces of cuisine, but it has found its way into the hearts (and plates) of many other culinary cultures. This velvety and creamy sauce has the extraordinary ability to transform a simple dish in a masterpiece of flavors and textures. In this article, intended for food and wine enthusiasts, we will explore the history, secrets and creative variations of bechamel, a sauce that can truly make everything tastier.

History and origins

A sauce with noble roots

There history of bechamel is as fascinating as its flavour. Originally called “white sauce,” its birth is often attributed to the French chef Marquis Louis de Béchameil, a name that has become synonymous with the sauce itself. This 17th century creation has evolved and become a mainstay of international cuisine.

The evolution of bechamel in the cuisines of the world

Despite its French roots, béchamel has found its way into cuisines around the world, adapting and blending with local traditions. From Italy, where it is essential for lasagna, to the United States, where it enriches gratins and casseroles. Each culture has adopted and customized this versatile sauce.

Techniques and secrets for a perfect bechamel

Practical advice for an ideal consistency

The key to a perfect béchamel lies in its consistency: smooth, creamy and not too dense. We will share practical advice on how to achieve the ideal consistency, from the balance between flour and butter, to the slow addition of milk, illustrating the critical steps to avoid the formation of lumps.

Variations and customizations

Although the traditional bechamel recipe is relatively simple, there are endless possibilities for customization. The addition of spices, aromatic herbs or cheeses can transform bechamel into a new taste experience, adapting to different recipes and preferences.

Béchamel is not just a sauce, but a universe of possibilities culinary. From its aristocratic origins to its endless modern variations, this sauce has the power to elevate a dish from ordinary to extraordinary. Through this article, food and wine enthusiasts can discover new ideas and inspirations for using bechamel in increasingly creative and delicious ways.

Benedetta’s Lasagna dell’Immacolata, the seafood lasagna being prepared for lunch on 8 December. Good and creamy – Gordon Ramsay’s version

The recipe for seafood lasagna it is typical of Puglia and represents the scent of the sea and the authentic flavor of the products of the land, together with an infinite variety of unique sensations deriving from tasting it, characterizing every first course in Puglia. It is a first course that incorporates several ingredients rooted in regional tradition, including seafood, calamari and shrimp. It is preferable to use lasagne with non-egg pasta. It is tradition in Puglia to eat this first course for lunch Immaculate lunch but it is also excellent for Christmas Eve instead of the classic spaghetti with clams. You will make a great impression on your guests. So let’s see our Benedetta Rossi’s recipe

Seafood lasagna

Ingredients for 6 people

250 g of lasagne
300 g of calamari
300 g of peeled prawns
1 kg of seafood
50 g of butter
50 g of flour
500 ml of seafood water
2 cherry tomatoes
1 clove of garlic
salt, pepper, white wine, extra virgin olive oil to taste

Preparation

Start by placing i seafood in a large saucepan and cover with a lid. Cook until the shells open. Shell the seafood and reserve the cooking liquid. In a pan, do brown a clove of garlic in a drizzle of oil. Add the squid already cleaned and cut into slices, then add a little white wine. After a few minutes, add the peeled prawns and mix. Add the shelled seafood and some cherry tomatoes.

Cook for a few minutes and transfer the seafood to a bowl, reserving the cooking liquid. Place the liquids in two glasses as you will use them to prepare a kind of béchamel sauce. In a thick-bottomed pan, mix butter and flour, then add the two liquids slowly. Stir and cook until get a sauce. Blanch them lasagna sheets in salted water with a drizzle of extra virgin olive oil for about a minute. Then, lift them and place them on a towel to dry.

Now move on to assemble the seafood lasagna. Pour a ladle of sauce on the bottom of an oven-proof dish and cover with some lasagna sheets, then cover with a thin layer of sauce. Add the seafood. Continue alternating layers of pastry, sauce and seafood until you run out of ingredients. Cover the lasagna with the sauce. Cook at 180° for about 25 minutes. Once cooked, let them rest for a few minutes and then serve. Enjoy your meal!

Chef Gordon Ramsay Recipes