Tag: Celery

Spaghetti pizza Margherita by chef Davide Scabin, the first greedy one with the 5 P’s and 4 O’s trick – Gordon Ramsay’s version

spaghetti pizza


spaghetti pizza

Spaghetti margherita pizza they are a recipe presented by the chef Davide Scabin on the occasion of the 2014 Fuorisalone. Today the gourmet cuisine loves to turn the cards on the table. Thus, the toppings of a pizza become the toppings of a first course. But even first courses become the fillings of an omelette, or the sauces to season a crocchè. Nothing is more certain in the Italian cuisine and the simplicity of the past, marked by poor cuisine and long cooking times for the matronly housewives who no longer exist, is replaced by innovation and simplicity.

Spaghetti margherita pizza

Ingredients

  • datterini cherry tomatoes 8
  • vine tomatoes 2
  • butter 5 g
  • extra virgin olive oil
  • salt
  • lime 1 g grated zest
  • sugar 1 g
  • White pepper
  • water 1 l
  • coarse salt 0.8 g
  • spaghetti 150 g
  • anchovies in oil 2
  • basil 1 sprig
  • mozzarella broth 60 g
  • fried black spaghetti
  • confit cherry tomatoes 2
  • green oil
  • chilli oil
  • 2 wedges smoked provola
  • Taggiasca olives 2

Preparation

The first thing to do to prepare spaghetti pizza margherita is to process datterini tomatoes. Cut them in half lengthwise and place them on a baking tray with the cut side down upward. Season with 10 ml of extra virgin olive oil, salt, sugar and white pepper. Bake at 150 degrees for 1 and a half hours. Extract the internal seeds from the vine tomatoes and keep them aside. Blend the remaining part. In a saucepan, heat 5 ml of extra virgin olive oil, the butter, the blended tomatoes and some datterino tomatoes that you have previously baked.

Let it cook until the tomatoes thicken. Add the seeds and lime zest and blend Once again. Drain the spaghetti al dente and pan-fry them with the tomato sauce. Continue cooking for a few minutes to mix well. Meanwhile, prepare the dishes. Arrange the confit tomato, the olive, a few pieces of anchovy, the basil, the slice of smoked provola and the black spaghetti. Pour in the mozzarella broth and season with chilli and basil oil. Lastly, place the spaghetti. Your spaghetti pizza margherita they are ready. Enjoy your meal.

Read also: Spaghetti with clams from Nennella with crumbled taralli, the secret of the ancient Neapolitan trattoria to make them perfect

spaghetti pizza

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Pan of potatoes, onions and sausages – Gordon Ramsay’s version

tray-vegetables-and-sausages


There pan of potatoes, onions and sausages And a rustic and succulent dish which embodies the simplicity of home cooking, offering a perfect mix of flavours.

This recipe, much loved in the cuisines of different cultures, combines basic ingredients to create a complete and satisfying meal. Especially when it’s cold outside and you’re looking for caloric and warming foods!

The sausagesthe main protagonists of this recipe, give the dish that robust and juicy flavour. They can be of different kinds: fresh sausages, smoked or seasoned with spices, depending on your preference.

Once you have assembled the main ingredients in the pan, you can add spices and herbs to enhance the flavours. A pinch of salt, pepper, rosemary or thyme can make the difference in bringing the flavor of this dish to perfection. There cooking in the oven guarantees maximum flavourcreating one on the surface golden and fragrant layer.

The pan of potatoes, onions and sausages is a versatile dish, suitable for different occasions. It can be served as single dish for an informal family lunch or as dish at a convivial dinner with friends. It can also easily adapt to specific dietary needs. For example, you can have one vegetarian version replacing sausages with plant-based alternatives.

This dish represents a combination of comfort food and authenticity, offering a balanced mix of carbohydrates, proteins and vegetables.

The combination of simple but tasty ingredients makes this pan a timeless classic that conquers all palates. Anyone who loves home cooking cannot fail to appreciate the taste of such a substantial and traditional dish.

tray-vegetables-and-sausages
tray-vegetables-and-sausages

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the traditional recipe, quick and delicious – Gordon Ramsay’s version

stewed lentils


The Stewed lentils I’m a side simple of Italian cuisinebased on these legumes rich in fibre flavored with a fried carrot, onion And celery and finally stewed with tomato; where they are transformed into a dish tasty And nutritiousPerfect to accompany second courses of meat And fish in winter days; That according to traditionprepare the night of new Year’s Eve to New Year’s together with Cotechino. In popular belief I’m from good luck!

stewed lentils

Like any traditional recipe they exist different versions, for example with the addition of bacon. Today’s is the one Traditional recipe from the stewed lentils my grandmother’swhich I have been preparing for as long as I can remember, the most classic, vegetarian. It’s about a very easy preparation. the original version wants you to use the dried lentils which they naturally need soakingif you are in a hurry you can make them stewed lentils without soaking they simply use canned lentils, this way they become even super fast! In the process you find both versions . Excellent warm not only to accompany roasts, pork fillet, eggs, cheese and fish; but also how first course perhaps serve with a few slices of Focaccia toasted or homemade bread. The stewed lentils they are excellent too cold or lukewarm ; you can then prepare them in advance and if were to advance reuse them to make lentil meatballs they are fantastic and anti-waste!

Do you like lentils? Also try:

Pasta and lentils (the ancient recipe, to make it creamy and delicious!)

Stewed lentils recipe

PREPARATION TIMES




Preparation Cooking Total
5 minutes 15 minutes 20 minutes
Cost Kitchen Calories
Bass Italian 106 Kcal

Ingredients





Quantity for 6 – 8 people

  • 300g of dried lentils (or 1 can of 400g canned lentils)

  • 200 ml of tomato puree + water

  • 1 carrot

  • 1 stick of celery

  • 1/2 onion

  • extra virgin olive oil

  • 3 bay leaves

  • sage

  • salt

  • pepper

Method

How to make stewed lentils

First of all, soak the dried lentils in plenty of water for at least 2 hours.

If you have chosen to use pre-cooked canned or jarred lentils, you can skip this step.

Then chop the carrot, celery and onion very finely with a mezzaluna or a sharp knife and leave to fry in a saucepan with 2 tablespoons of oil.

how to make stewed lentils

Then add the lentils to the sauce, stir well and leave to brown for 1 minute.

Finally add the puree + 2 – 3 tablespoons of water, sage and bay leaves

stewed lentil cooking

Let it cook slowly for about 20 minutes if you used canned lentils; if you used dried lentils, increase the time by 10 minutes.

It is important that the lentils are whole, creamy and not dry.

You decide the consistency, so they may need a few more tablespoons of water. Add salt only at the end.

Here are yours ready Stewed lentils

stewed lentil recipe

storage

You can store in the fridge for 3 days, well covered with cling film, if necessary you can also freeze in an airtight container.

Also discover the Fagioli all’uccelletto or one of my seasonal side dishes

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