Tag: cayenne pepper

November pasta, with radicchio and speck: the creamiest and most delicious winter gricia – Gordon Ramsay’s version

radicchio and speck


There radicchio and speck pasta, is a first course suitable for lovers of particular flavours. In fact, the radicchio gives the dressing a bitterish flavour, which goes very well with the speck, all wrapped from cooking cream, which gives a unique creaminess to the dish. There are many variations for cooking this particular first course, both in terms of preparation and ingredients. You can use the type and shape of pasta you prefer, I used a rather particular pasta shape, typical of Emilia Romagna, Gramigna, it has the shape of a small, slightly twisted bucatino, which recalls the seed of the plant .

Radicchio and speck pasta

Ingredients:

  • 180 g of pasta
  • 350 g of long radicchio
  • 150g of speck
  • 150 g of cooking cream
  • laurel
  • salt
  • Pepper
  • garlic
  • Extra virgin olive oil
  • Grated Parmigiano Reggiano

Method:

To prepare pasta with radicchio and speck, clean and wash the radicchio, then cut it into small pieces. In a large pan, put a couple of turns of extra virgin olive oil, add the diced speck, and cook until it is crispy, transfer it into a small bowl. In the same pan, brown the garlic clove and remove it, then add the radicchio, let it soften, it will take about five minutesseason with salt and flavor with bay leaves.

Add the cream, and if necessary a couple of spoons of pasta cooking water. Cook the pasta al dente, and pour it directly into the pan, also add the speck, and mix everything together. Serve, completing with a twist of freshly ground pepper and parmesan. Read also: Bruno Barbieri’s baked carbonara, super creamy. It’s all done in the oven with a special ingredient. One glass is enough

radicchio and speck

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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!

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<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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Single-portion Instant Pandoro Stuffed with Pistachio, Orange and Chocolate Cream – Gordon Ramsay’s version

Single-portion Instant Pandoro Stuffed with Pistachio, Orange and Chocolate Cream


Instant gluten-free Pandoro, single portion, soft and fragrant like the original, but very fast! These pandorini are also perfect for filling, I chose dark chocolate, pistachio cream and an orange cream without eggs and without milk.

# Family💚these little Pandoro are a delight, an excellent idea to customize a filling, but delicate and fragrant also to be served with powdered sugar only.

With these doses you will get 7 pandorini.

This recipe is dairy-free and butter-free, perfect for those with lactose intolerance or looking for a dairy-free recipe.

The fillings of these pandoro can be the most disparate, I put it simple dark chocolate, pistachio cream, it's a orange cream very fast without eggs and milk.

You can also put a custard, a mascarpone cream, hazelnut or lemon cream, in short, whatever you like best!

To have a beautiful effect from an aesthetic point of view, choose the tallest cups, so as to cut them out with the help of a star mold as you can see in the video.

Once cooked, remove the cup, turn your pandoro and place a star mold on the base (the one for biscuits will be fine) and cut with a knife without a saw slightly diagonally to have the effect of the classic pandoro, as you can see in video.

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