Tag: cheese

Lemon tagliolini with cream Quick and easy recipe – Gordon Ramsay’s version

Lemon tagliolini with cream. The tagliolini are a type of egg pasta originating from Piedmont and Liguria and it is a pasta shape that I often use even if it is not from my part; I had a package from the Riserva d’Italia and I decided to combine Italy in a dish by creating a recipe typical of the Amalfi coast, spaghetti with lemon, but with a Piedmontese ingredient, tajarin, in fact, the result is sublime!

Ingredients for 4 people

350-400 gr of tagliolini
1 lemon (preferably from Sorrento)
200 ml of cooking cream
30 gr of butter
1 sprig of parsley
salt and pepper

Watch the video recipe of Tagliolini with lemon

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How to make lemon tagliolini with cream

Grate the zest of a lemon without reaching the white part inside the zest. Bring a pot of salted water to a boil and cook the tagliolini, in the meantime put 30 grams of butter in a pan and melt over low heat, add the zest of grated lemon,

pour the drained tagliolini into the pan and set aside 1 glass of cooking water, add the cream, parsley and mix with a little cooking water,

plate and serve immediately.

And here is your plate of lemon tagliolini with cream. Enjoy your meal!

WINE TO MATCH: Beaujoloise Village

For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it

Lemon tagliolini with cream

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Enjoy your meal!

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Cuttlefish with peas stewed easy and tasty recipe – Gordon Ramsay’s version

Cuttlefish with stewed peas they are an easy and very tasty recipe, a simple and practical fish dish that combines a main course and side dish in a single dish.

There are two variants of this recipe: that one blank is that with tomato. We much prefer the one with tomato which gives the dish that extra touch.

From a nutritional point of view cuttlefish with peas are a really good combination. In fact, cuttlefish are an excellent source of protein of high biological value. They are also rich in mineral salts, in particular potassium. THE peas for their part, they are excellent sources of phosphorus and fiber.

Therefore a complete and energy-rich dish that will keep you full for a long time. The tomato finally, in addition to the flavor, it also adds its antioxidants including the famous lycopene.

So the cuttlefish with stewed peas can become a dish to be definitely included in ours weekly menu. Also because it is one very practical recipe that you can easily prepare in advance and reheat at the last moment.

Among other things, it is also an inexpensive dish, in fact you don't need many ingredients to prepare this tasty recipe: fresh cuttlefish, frozen peas, herbs and of course some good peeled tomatoes.

Now let's see immediately how to prepare stewed cuttlefish with peas.

The cuttlefish with stewed peas they are a healthy and genuine dish, to be served accompanied with toasted bread to which you add a drizzle of good extra virgin olive oil.

To prepare the recipe for stewed cuttlefish with peas we use Cirio peeled tomatoes, ideal for this dish. With their full flavor and all the pulpiness of fresh tomatoes, they are very well suited for this type of recipes in which the sauce should not be too colorful and full-bodied.

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Cheese and pear pizza with walnuts fast and delicious recipe – Gordon Ramsay’s version

Cheese and pear pizzas: Among the most successful combinations of our cuisine there are undoubtedly "cheese and pears" And "walnuts and pears“, These three ingredients on a pizza are the top! I used a blue cheese, Gorgonzola is perfect, but even a simply spicy and soft cheese is fine. Pears give a sweet touch to the pizza, better to leave the peel for greater compactness. The nuts instead they give crunchiness and a bitter note that balances the sweetness of the pear and the spiciness of the cheese.

Ingredients for 2 people

1 roll of packaged pizza dough
1 pear
5-6 shelled walnuts
100 gr of spicy cheese of your choice (Gorgonzola or other blue cheese)
Salt to taste.
2 tablespoons of extra virgin olive oil

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How to make cheese and pear pizza

Roll out the pizza dough on the work surface leaving the parchment paper present in the package (if you use a handmade dough, place it on a sheet of parchment paper anyway)

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roll out the dough on a baking sheet, brush the surface with water and oil in equal parts (2 tablespoons + 2 tablespoons), press the surface with your fingertips and add salt, then bake at 200 ° for 3-4 minutes

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In the meantime, cut the pear into thin slices, after having washed it well (do not peel it),

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take the pizza out of the oven and brush it with water, add the slices of pear, the cheese (preferably spicy, Gorgonzola or other blue cheese), add the chopped walnuts

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Bake at 200 ° for another 7-8 minutes, if the dough is thicker, complete the cooking until golden brown, as soon as it is baked, add a few tablespoons of grated parmesan, cover with aluminum foil for a few minutes (to soften the dough) and served.

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WINE PAIRING: Fiano di Avellino

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

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