Tag: cephalopod

Rice, potato and pea soup – Dinner with 1 euro – Gordon Ramsay’s version

There rice, potato and pea soup it’s a delicious hot dish, simple and satisfying. A first super cheap and healthy dish which make it a mainstay in the kitchens of those who appreciate the value of a genuine meal.

Here is another delicious dish added to our column “Dinner with one Euro”. Where we will demonstrate that you can create delicious and economical meals with a really low budget.

We certainly know how much It is important to balance spending and nutrition. So we challenge ourselves to share with you creative and appetizing ideas which will allow you to dine well without emptying your wallet. And above all, gain health!

Today we offer you a tasty soup which offers a balanced combination of carbohydrates, proteins And fibers. Thus guaranteeing a nutritious and substantial meal. The cost of this dish for two-three people it is approximately €1.83

The potatoes in fact they provide essential nutrients, the rice provides long-term energy, while i peas they add a note of freshness and vitality to the dish. There simplicity of the ingredients it allows you to fully appreciate natural flavors, without the addition of elaborate or processed ingredients.

The preparation of this delicious soup it is a gesture of love and care, with a recipe that lends itself to creative customizations.

Its ease of execution makes it suitable for both expert chefs and beginners, offering an opportunity to experiment in the kitchen without stress. With a few steps and a pinch of attention you will make a recipe that fills the house with enveloping aromas and the heart with satisfaction.

Rice, potato and pea soup is not only an economical meal, but it is a hymn to home cookingconvenience, health and simplicity.

This recipe proves that an economical dish can be, at the same time, full of flavor and beneficial nutrients. Let’s see the recipe now.

Another tasty dish that you can prepare for just over 1 euro are stewed chickpeas with herbs.

Please note that the price of individual products may vary from store to store.

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Authentic Carbonara: the chefs’ secrets – Gordon Ramsay’s version

Carbonara is an iconic dish of Italian cuisine, famous throughout the world for its rich flavor and apparent simplicity. However, achieving authenticity and perfection in this Roman classic is no mean feat. This article, dedicated to food and wine enthusiasts, aims to reveal the chefs’ secrets to create an authentic carbonara, respecting tradition and the original taste.

Ingredients and traditional preparation

The choice of ingredients: quality and tradition

The secret of a good carbonara starts from selection of ingredients. We will discuss the importance of using high quality bacon, aged pecorino romano, fresh eggs and durum wheat pasta. These ingredients, in their simplicity, are the beating heart of the dish and must be chosen with care.

Preparation techniques: balance and timing

The preparation of carbonara requires technique and timing. To cook bacon to perfection for a carbonara dish, start by cutting the bacon into strips or cubes. If you prefer a crunchier texture, make the pieces smaller. Before adding the bacon, heat a pan over medium heat. Once hot, add the bacon without oil, as it will release its fat.

It’s important cook it slowlyturning it occasionally, for make it crunchy on the outside and soft on the inside. The bacon should be golden brown and slightly crunchy, but not too hard or burnt. Once cooked, remove it from the pan and let it rest on a paper towel-lined plate to absorb excess oil.

add then the bacon cooked with beaten egg, cheese (Pecorino Romano or Parmigiano-Reggiano), black pepper, and a little pasta water to create the carbonara sauce. Finally, mix everything with the well-drained pasta. The key to the perfect carbonara is simplicity, so focus on the quality of ingredients and on patience in cooking.

Contemporary variations and practical advice

Modern interpretations: creativity and respect

Carbonara has undergone several variations over time, both in Italy and abroad. One of the most common variations involves using pancetta instead of bacon, offering a slightly different and more accessible flavour.

Some variations include the addition of cream, although this modification is often seen by purists as a departure from tradition. Another popular variation is using different types of cheese, such as Parmigiano-Reggiano instead of the more traditional Pecorino Romano, which changes the flavor profile of the sauce.

In some international versions, you can find ingredients such as mushrooms, onions, or even vegetarian variations that replace the bacon with vegetables or plant-based ingredients. Although these variations differ from the classic recipe, they demonstrate the versatility and adaptability of carbonara to different tastes and dietary needs.

Carbonara is much more than a recipe: it’s a tradition, an art, a piece of Italian culture to bring to the table. Through this article, food and wine enthusiasts will be able to immerse themselves in the history and secrets of this beloved dish, learning to enhance every ingredient and every gesture to achieve the authenticity and perfection of carbonara.

Cinnamon Christmas cookies without butter – Gordon Ramsay’s version

THE Cinnamon Christmas cookies without butter they are fragrant and crunchy sweets that are mainly prepared during the Christmas period.

Cinnamon biscuits are a classic Christmas traditionbut they are often prepared with butter, an ingredient not suitable for everyone, such as vegans.

Here is a recipe for cinnamon biscuits without butter, which are equally delicious and fragrant, but lighter and healthier. Have fun preparing them with your children for a moment of sharing and Christmas spirit. We made them in the shape of a star, but you can choose the shapes you prefer.

Let’s see the recipe.