Tag: cheese

Choccolate salami at panettone – Gordon Ramsay’s version

choccolate salami at panettone


Chocolate salami is a quick and easy dessert to make, known and loved by everyone. And it lends itself to many variations.

Made with leftover panettone and pandoro, this chocolate salami has the irresistible shape and taste of the traditional recipe, but with an anti-waste soul.

It is a perfect recipe for recycle panettone and pandoro leftover from the holidays, but also brioches, muffins, Easter doves and other products based on sponge cake or similar.

In this version of mine I wanted to use dark chocolate and coffee to give a more decisive taste and use a classic panettone, with raisins and candied fruit but, as I always tell you: give vent to your creativity and dare your favorite combination.

This recipe is also part of mine section TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

choccolate salami at panettone

ingredients 1 chocolate salami

WHAT

  • 300 g of panettone
  • 100 g of raw cane sugar
  • 150 g of butter
  • 50 ml of coffee (also dec)
  • 150 g of unsweetened cocoa powder
  • almond milk to taste
  • peeled almonds to taste
  • powdered sugar to taste

the ingredients for an alternative cocoa salami

HOW TO PREPARE THE PANETTONE CHOCOLATE SALAMI

First I mixed the butter at room temperature, the sugar and the coffee (warm or cold) in a large bowl. Stirring with a whisk I also added the cocoa powder, taking care not to form lumps.

At this point I cut the panettone into irregular cubes, soaked it with a little almond milk and added half of it to the dough, stirring vigorously to mix everything well.

Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone

I coarsely chopped a handful of almonds and added them to the dough, along with the remaining panettone. This time I mixed quickly and, with wet hands, I gave the dough the shape of salami. I covered with plastic wrap and let it rest in the fridge for 4 hours.

When serving, I dusted it with powdered sugar and cut into slices.

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On the contrary, Click.

Aloo curry: cream of Indian potatoes – Gordon Ramsay’s version

aloo curry - cream of Indian potatoes


Potatoes, broth and spices: the ingredients list of this aloo curry is short, but I assure you that its aroma and flavor will be full of tasty nuances.

There are many versions of Aloo Curry, but the one I want to share with you is my favorite. “Aloo” which in Indian means “potato”, the undisputed protagonist of this fragrant and very simple recipe. A poor dish, but rich in taste.

aloo curry - cream of Indian potatoes

ingredients for 2 people

WHAT

  • 300 g potatoes (peeled)
  • 1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
  • 2 tablespoons of olive oil
  • 1 tablespoon of mixture of Madras curry*
  • 3 cm of fresh ginger
  • 1 large shallot
  • 1 clove of garlic
  • 2 cups of vegetable broth
  • parsley to serve
  • a few drops of coconut milk or Greek yogurt
  • Salt to taste

HOW TO PREPARE AN ALOO CURRY – INDIAN POTATO SOUP

First, I toasted the seeds in a large pan, then I combined the oil and the powdered spices. This step is essential to express all the aromas of the spices.

I combined the sautéed shallot, ginger and garlic, peeled and finely chopped and, after a few minutes, I added the potatoes. I let them brown for a couple of minutes, then I covered with the broth, lowered the heat and cooked (if necessary you can adjust with a little water).

cream of Indian potatoes aloo curry - cream of Indian potatoes Indian potato curry cream of Indian potatoes aloo curry - cream of Indian potatoes Indian potato curry cream of Indian potatoes aloo curry - cream of Indian potatoes

At the end of cooking I blended almost all the potatoes with an immersion blender, leaving some whole for a chewable effect, I put it back on the fire for another 5 minutes and I served with fresh parsley (or coriander, if you like) and a few drops of milk coconut.

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aloo curry - cream of Indian potatoes

Gluten Free Sandwiches with Cheese and Bacon – Gordon Ramsay’s version

Gluten Free Sandwiches with Cheese and Bacon


Gluten-free cheese and bacon sandwiches, easy to make, fluffy and stringy. You can accompany these sandwiches with vegetables or other cheeses, but even alone, they are almost a single dish!

Family💚are always looking for tasty solutions for bread-making, but that they are easily reproducible by all and that they can bring the children with the taste of gluten-free flours: this is where these stringy sandwiches with bacon were born.

Click here for my sandwich mold!

For this recipe I used 6 grams of fresh brewer's yeast and let it rise for 5 hours. If you want to speed up or lengthen the leavening you can follow the instructions below:

10 gr fresh brewer's yeast (5 gr dry brewer's yeast) => 2/3 hours in the oven off with the light on

6 g fresh brewer's yeast (3 g dry yeast) => 4/5 hours in the oven off (you have to turn on the light depending on the room temperature, if it grows little, turn it on)

3 gr fresh brewer's yeast (1 gr dry brewer's yeast) => overnight in the fridge

You can also make these sandwiches with the planetary mixer with the hook leafy, starting from the flour in the bowl, dissolve the yeast in the water and add it to the flour, let the dough work, then add the oil and finally the salt.

As you can see, these sandwiches have 100% hydration, with gluten-free flours, it is normal to use more water, but 100% hydration you still have to know how to manage if you work by hand. In this case you can afford it because you put the dough directly into the die and in any case it always depends on the type of flour used and how it absorbs.

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