Tag: cheese

Recipe Savory pie Artichokes, ricotta and speck, quick and easy – Gordon Ramsay’s version

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Savory pie Artichokes, ricotta and speck: savory pies are always a good idea for a quick preparation using what is in the fridge, perfect for a spring picnic, for Easter Monday and there is the possibility to put in whatever we prefer. You can use the puff pastry as in this case or the shortcrust pastry.

Ingredients for a 22-24 cm cake pan

  • 5 artichokes
  • 450 grams of ricotta
  • 150 gr of cheese (Asiago or scamorza)
  • 2 tablespoons of grated Grana
  • 3 slices of speck
  • 1 egg
  • salt and pepper


Clean the artichokes: first of all we put on gloves or rub our hands with a lemon to prevent them from blackening when handling the artichokes.

We remove the hardest outer leaves, cut the outermost part of the stem so as to leave only the tender part. We cut the tips of the leaves of the artichokes that are generally harder and sometimes even have thorns. First cut the artichoke in half, remove the internal “beard” with a teaspoon, then cut the artichokes into slices and put them in water and lemon (to prevent them from blackening).

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Savory pie Artichokes speck and ricotta

Drain and rinse the artichoke slices and put them in a pan with a little oil and half a glass of water, cook covered for 15 minutes.

While the artichokes cool, prepare the cream by placing the ricotta, egg, salt, pepper and grated Grana in a small bowl. We mix and add the speck cut into strips and the artichokes, leaving some aside.

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Savory pie Artichokes speck and ricotta

We unroll the dough kept at room temperature for about ten minutes. We lay the dough in the pan leaving the parchment paper present in the package, pour the ricotta and artichoke mixture and level it. We add the cheese cut into cubes (scamorza or Asiago). We fold the edges of the pastry inwards

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Savory pie Artichokes speck and ricotta

In the oven at 180 ° for 30-35 minutes or in any case until golden brown. Remove from the oven and allow to cool.

Savory pie Artichokes speck and ricotta

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Enjoy your meal!


Minne Di Sant'agata Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Minne Di Sant'agata Recipe - Cuor di Cucina

To make the Minne Di Sant'Agata we can proceed in two ways:

  • preparation of a shell of royal almond paste, filled with ricotta cream (sheep or cow) enriched with candied fruit and dark chocolate drops. For the base of the shell, sponge cake is prepared. Finally the cassatine are covered with a white icing and decorated with a candied cherry on top;
  • preparation of a crumbly shortcrust pastry shell, filled with ricotta cream (sheep or cow) enriched with candied fruit and dark chocolate drops. Once cooked, the cassatine are covered with a candid white icing and decorated on the top with a candied cherry.

The recipe that we explain here in detail is the one made with the shell of Royal Almond Pasta, at the bottom of the recipe you will also find some tips for preparing the crumbly pastry shell.

The steps are as follows:

  1. there Ricotta Cream for the stuffing;
  2. the sponge cake to obtain the discs to close the royal pasta shells;
  3. there royal pasta
  4. there white icing for coverage
  5. the Decoration

Ricotta Cream:

With the help of a narrow mesh strainer, let the ricotta drain until it has lost all the whey.

We transfer the ricotta in a bowl and add the sugar (only 100 g). We blend with an immersion mixer to obtain a very fine cream, to which we will add the chocolate chips and candied orange peel.

Put the ricotta cream in the refrigerator covered with a cling film.

Preparation of the sponge cake:

We whip with the electric whisk, the sugar (180 gr) and the eggs (6) until obtaining a foamy and very soft consistency. Add the grated orange peel to the mixture, then gradually add the sifted flour and baking powder. We mix gently, preferably with a wooden spoon, from bottom to top so as not to disassemble the mixture.


Transfer everything to the baking tray previously lined with parchment paper. We cook in a preheated oven at 180 ° for about 10 – 15 minutes, in static mode. We test cooking using the toothpick test. Let it cool completely and then make some discs with a pastry cutter. We set aside the discs obtained for the final assembly.

Real pasta

We melt the sugar (150 g) in a thick-bottomed saucepan with water (20 ml) and honey. We mix until the sugar becomes completely liquid. At this point, add the almond flour, the coloring (optional) and the rum (20 ml), with the heat off. Mix all the ingredients well and form a compact dough. Let it cool and wrap the dough with cling film.

With the help of a rolling pin, spread the royal pasta on a surface sprinkled with corn starch to obtain a sheet of about 3 millimeters thick and obtain discs of the appropriate size to cover the mold we have available.

Glawhite ssa for the cover

We lightly whip the egg white with a small whisk thus obtaining a frothy mixture. We combine the icing sugar and, a little at a time, the lemon juice. We continue to mix until obtaining a thick and sticky consistency.


We line the hemispherical molds with a film or with some moistened parchment paper.

We transfer a disk of royal pasta into each mold making it adhere perfectly to the walls.

We insert the ricotta cream inside the lined mold without letting it reach the edges.

We close all the molds with a disc of sponge cake slightly wet with a mixture of sweet rum and water.

We cover with cling film for food and transfer the molds to the freezer for at least two hours so that the cake is perfectly compact.

After this time, extract the hemispheres from the molds and transfer them to a wire rack. We glaze twice, letting the glaze dry a little between one draft and the next (5/6 minutes).

Finally, place a candied cherry on the top of the hemispheres.

Transfer all the minne to the refrigerator and wait for the glaze to dry completely before serving.

Ready Minne di Sant'Agata … irresistible sweets!

As an alternative to royal almond paste, the minne shell can be made with shortcrust pastry:

Shortcrust pastry my way:


  • 750 gr white flour
  • 250 gr Re-milled flour
  • 2 eggs
  • 200 gr sugar
  • 150 gr honey
  • 20 gr ammonia
  • 250 gr lard
  • Vanilla
  • Milk (about 100 ml)
  • Grated lemon or orange peel

We knead everything to obtain a homogeneous dough, let it rest for half an hour in the fridge.

With the help of a rolling pin, roll out the dough and line the molds. Fill the molds with ricotta and close the cassatine with a disc of shortcrust pastry. We close by gently sealing the edges. Once cooked, the cassatine are covered again with white icing and decorated on the top with a candied cherry.

To obtain a soft ricotta cream, as an alternative to the immersion mini-pimer, we can decide to sift the ricotta with a narrow mesh strainer.

Baked herring fillets with chopped pistachios – Gordon Ramsay’s version

Baked herring fillets with chopped pistachios

THE Baked herring fillets with chopped pistachios they are very tasty and healthy fillets of blue fish that do not require large seasonings. Given their strong taste. In this recipe i fish fillets are enriched and sweetened, with chopped pistachios that give a very pleasant note.

Herring as we know is a blue fish which lives in the cold seas of the North Atlantic and Northern Europe. In Italy there is not a large consumption of herring and to think that instead it is a very cheap and very healthy fish! Herring contains a good percentage of polyunsaturated fats, including omega 3, benefits for the heart.

In northern countries, for example in Holland, it is traditional to eat raw new herring, seasoned only with onion, in the traditional way, taken with two fingers by the tail and eaten in a couple of bites.

To keep it, it is put salted and smoked. Smoked herring also contains a good source of omega 3, although it must be borne in mind that it is not advisable to often take such a sodium-rich food. You must first desalt them with a very simple method.

Let's see immediately how to prepare our fillets.

Baked herring fillets with chopped pistachios


  • 5 fresh herring fillets
  • bread crumbs
  • 2 tablespoons of chopped pistachios
  • a splash of lemon juice
  • thyme
  • salt
  • pepper
  • Cherry tomatoes


Take a baking sheet and line it with non-stick paper.

Arrange the herring fillets open and sprinkled with lemon juice. In the fish market you can find the fillets already cleaned and opened.

In a bowl mix 3-4 tablespoons of breadcrumbs, fresh thyme, a tablespoon of oil, a pinch of salt and pepper. Stir and distribute the mixture over the fish fillets, pressing to make the breadcrumbs adhere.

Finally spread over the chopped pistachios. Add some datterini tomatoes divided in half here and there and bake at 180 degrees for about 20 minutes.

Be careful that they do not dry out too much.

There is no need to add additional oil as herring is already a fatty fish.

When cooked in the oven, the chopped pistachios will become crunchy and will be delicious.

Enjoy your meal!


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