Tag: cayenne pepper

Spring spaghetti omelette by Benedetta Rossi, the anti-waste recipe that is better than the classic one with 2 more ingredients – Gordon Ramsay’s version

The spaghetti omelette it is one of the best and best known anti-waste recipes. It may have happened to you several times that you put in too many spaghetti and realized it too late. It happened to us very often and every time it absolutely wasn’t a disappointment. Indeed, sometimes we weight our hand on purpose. In fact, leftover spaghetti cannot have any other role in life other than that of being assembled and cooked like an omelette. The spring version was shared with us by Benedetta Rossi, it is very colorful and perfect to cook during this period.

Spring spaghetti omelette

Ingredients x 4

spaghetti 150 g
onion 1\2
carrot 1
peas 200 g
extra virgin olive oil
diced cooked ham 150 g
eggs 3
salt
pepper
grated cheese 50 g
diced emmental 150 g

Preparation

The first thing to do to prepare the spaghetti omelette spring is to finely chop the half onion and the carrot. Heat a drizzle of extra virgin olive oil in a pan and brown the two ingredients. When the onion is browned, add peas, season with salt and cook for a few minutes. United too cooked ham, let it flavor and turn off the heat. You put the already cooked spaghetti in a bowl. United the other ingredients: eggs, grated parmesan, salt and pepper. Begin mixing to distribute the seasoning well. Cut the Emmental into cubes.

Also put the Emmental in the bowl the mixture of peas and eggs. When all the ingredients are well mixed, transfer everything into a pan that you have heated with a drizzle of extra virgin olive oil. Cook for 4 minutes, then, using a plate, turn the mixture and cook for another 4 minutes. Your Spring spaghetti omelette ready. Obviously you can replace the ingredients with whatever you prefer. Enjoy your meal.

READ ALSO—> Sweet and sour macaroni omelette, better than the classic Neapolitan spaghetti omelette with the secret of sugar

Lime and pepper risotto, a delicate and fragrant first course. Ideal for a last minute dinner – Gordon Ramsay’s version

If you want to have a romantic dinner or amaze your guests the Lime and pepper risotto is right for you as it is a first course simple, delicate and refined. It stands out for its fresh and citrus flavour, thanks to the presence of lime which gives a pleasant note of acidity, in contrast with the creaminess of the rice. The combination of lime and pepper creates an interesting balance of flavours, with black pepper adding a light spiciness and enhancing the aromas of the dish. Try it now and you will never want to do without it again!

Lime and pepper risotto

Ingredients for 4 people

350 g of Carnaroli rice
1 teaspoon mixed peppercorns
juice of half a lime
1 Lime zest
80 g of Butter
spring onion
salt, vegetable broth to taste

Preparation

Start by toasting the rice in a pan with about half the available butter, leaving it to cook for a couple of minutes over moderate heat. Meanwhile, crush the peppercorns in the mortar.
Subsequently, add the hot broth to the pan, enough to cover the rice by about an inch, and start cooking over a moderate heat.

Finely slice the white part of the spring onion and add it to the pan, while cut the stem part into slices and set it aside temporarily. Add the spring onion scraps to the vegetable broth. Season the risotto with a pinch of crushed pepper and add a light pinch of salt. Continue cooking the risotto by adding the necessary broth.

Once the rice is cooked, remove the pan from the heat and stir in the remaining butter, adding salt to taste. Then add the grated zest of a lime and half of its juice, completing with another pinch of pepper and part of the spring onion stem previously sliced.

Serve your delicate risotto, garnishing each plate with slices of the spring onion stem, a little crushed pepper and a little grated lime zest. Enjoy your meal!

Read also: Puttanesca risotto, even tastier than spaghetti. So creamy and tasty, mouth-watering.

Casatiello without leavening (super quick!) – Gordon Ramsay’s version

The Casatiello without leavening And very fast rustic perfect for Easter designed for whom he doesn’t have the time to make the classic leavened Neapolitan Casatiello! It prepares like one savoury cake : mixing flour, eggs, milk, pepper, to which they are added cured meats and cheeses directly into the dough. Then it fits into one donut panthey also recline eggs on the surface finally it cooks directly into the oven! And voila, it’s ready to serve on the table in less than an hour! Isn’t that brilliant?

The Recipe was born from many requests you have made of me in these days. Many work until Saturday and I understand that the tiredness of running after the leavening sets in. So I developed this version! But how it tastes? Believe me divine! There soft texture it is similar to that of a savory donut, so don’t expect the soft crumb of a leavened doughnut! But given theaddition of pepper pecorino and Neapolitan cold cutsThe taste it really reminds of original rustic! It won’t disappoint you! With the same procedureyou can also make the Neapolitan Tortano, as long as you remember to bake it without eggs on the surface , but to put them firm pieces in the filling. The Casatiello without leavening it is ideal to insert into last minute Easter menu for the Easter lunch, but what about the Easter Monday picnic believe me, despite the speed of execution, the splendid figure will still be guaranteed!

Find out also

Savory Colomba (the quick recipe with puff pastry and just 2 ingredients)

Casatiello recipe without leavening

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	45 minutes	55 minutes


Bass	Italian	453 Kcal

Ingredients

Quantity for 6 people – 1 24cm donut pan, 12cm high
450 g of ’00 flour 5 large eggs 150 ml of sunflower seed oil (which you can replace with the same amount of melted lard) 150 ml of milk 4 tablespoons of pecorino 1 sachet of instant yeast for savory cakes 250 g of provolone and caciocavallo 200 g of diced Neapolitan salami 100g of bacon 1 teaspoon black pepper salt 4 – 5 eggs for the surface

Quantity for 6 people – 1 24cm donut pan, 12cm high

450 g of ’00 flour

5 large eggs

150 ml of sunflower seed oil (which you can replace with the same amount of melted lard)

150 ml of milk

4 tablespoons of pecorino

1 sachet of instant yeast for savory cakes

250 g of provolone and caciocavallo

200 g of diced Neapolitan salami

100g of bacon

1 teaspoon black pepper

salt

4 – 5 eggs for the surface

Equipment

Method

How to make casatiello without leavening

First of all, cut all the cured meats and cheeses into small pieces.

Then in the large bowl you are going to use, mix together the eggs, milk and oil. Turn well together. Then add the flour, the sifted yeast, the parmesan and a pinch of salt without exaggerating.

Stir quickly, for a few seconds with a spatula to mix everything together:

how to make casatiello without leavening - Recipe by Tavolartegusto

Then add the pepper, the cured meats and the pecorino and stir quickly.

Finally, insert the dough into a perfectly buttered and floured donut mold:

homemade dough without leavening - Recipe by Tavolartegusto

At this point, place the eggs on the surface, nesting them slightly (do not sink them too much)

casatiello without leavening before cooking - Recipe by Tavolartegusto

Cook at 180° in a very hot static oven for about 45 – 50 minutes. The time may increase depending on the oven and the mold used. So evaluate carefully.

The unleavened casatiello is cooked when it is nicely puffed, golden on the surface and above all when tested with a toothpick it is dry!

Remove from the oven and leave to cool in the pan for 5 minutes.

Unmold yours Casatiello without leavening on a serving plate and leave to cool for at least 15 minutes.

casatiello without leavening recipe - Recipe by Tavolartegusto

storage

once cooled, wrap it in cling film to preserve its softness! Be careful, since it is not a leavened product, it does not keep for very long, it must be consumed within 2 days to preserve its softness!