Tag: cheese

Linguine with sauce and tuna – Creative in the kitchen – Gordon Ramsay’s version

Linguine with sauce and tuna, a very simple and quick recipe to prepare but very tasty. The taste of tuna combined with the scents of the earth makes this first course very appetizing. This recipe provides 305 calories every 100 grams.

Very few ingredients are needed to make this first course that everyone will really like! Other alternatives? Spaghetti with tuna and olives or Trofie with tuna and cherry tomatoes first courses, easy and quick to prepare, light but really very tasty.

Read also: Rustic pizza with tuna and potatoes

Difficulty: low

Cooking: 10 minutes

Preparation: 5 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• non-stick saucepan,

HOW TO PREPARE THE LINGUINE SAUCE AND TUNA

• Boil the water in a pot with a handful of salt.

• Meanwhile, lightly brown the whole garlic clove in a saucepan over low heat with a drizzle of olive oil.

• As soon as the garlic is lightly browned, pour the white wine and let it evaporate for a few minutes.

• Continue cooking over low heat and add the tomato puree and a pinch of salt. Cook for a few minutes. If needed, add a little water.

• Add the drained tuna, continue cooking for a few minutes and remove from the heat.

• In the meantime, cook the linguine for the time indicated on the package and when they are al dente, strain them, leaving very little cooking water, which will help to mix everything.

• Add the sauce to the pasta, bring to the heat and whisk for a few minutes, until everything is well blended.

• Serve and serve hot, with a sprinkling of chopped parsley.

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy.

• Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.

Recipe to prepare the Brioche with ingredients and preparation – Gordon Ramsay’s version

Ingredients:

15 gr. of brewer's yeast, 2 tablespoons of granulated sugar, 1 pinch of salt, 3 tablespoons of warm milk, 200 gr. of flour, 100 gr. of butter, 2 eggs.

Brioche preparation

Flour, sugar, salt, warmed milk. Put the flour, butter, eggs in the container of a food processor or blender and work until a homogeneous mixture is obtained. Turn off, add the yeast and let it work for another twenty seconds.

Recommended recipe of the day sweet Quatre Quarts

Pour the dough into a carefully greased pan and let it rise for a couple of hours in a warm environment. Once it has risen, cook the dough in a hot oven. And as always good appetite to all of you.

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Italian Herb Wings with Goat Cheese Dip by Gordon Ramsay

These crunchy chicken wings with a creamy goat cheese dip are packed with Italian flavours and are the perfect pick-me-up. To achieve the crispiness you need to dry off the wing well. Otherwise the moisture will keep them from browning. Besides that, roast the wings at a high temperature. These wings are baked at 250C/500F degrees for about 30 minutes. After baking, heat the broiler and broil for a couple more minutes if necessary. Mine turned out really brown and crisp, so I didn’t broil them. You can also bake them on a metal wire rack.
Italian seasoning is a blend of dried herbs that are “characteristically Italian,” such as basil, marjoram, oregano, rosemary, thyme, sage and savoury. If you don’t have the mix, you can easily make your own substitute at home. Simple combine equal amounts of each herb. But if you don’t have all the herbs listed, just use basil and oregano, equal parts.

	Goat Cheese Dip
1.2 kg Chicken wings without tips, split at the joint 3 tbsp Olive oil 4 Garlic cloves, minced 30 g Parmesan cheese, grated 2.5 tsp Italian seasoning 1 tsp Sea salt 1 tsp Freshly milled black pepper 1 tbsp Flat parsley leaves, chopped for garnishing	120 g Goat cheese log 3 tbsp Yoghurt or sour cream 1 tbsp Olive oil 1 tsp Minced garlic 2-3 tbsp Fresh basil leaves, chopped Sea salt and fresh cracked black pepper

Combine the goat cheese, yoghurt, olive oil and garlic in a blender and process until smooth. Transfer to a small bowl and mix in the fresh chopped basil leaves. Season to taste with salt and pepper. Cover and refrigerate for at least an hour or overnight. Keep chilled until ready to serve.
Preheat oven to 250C/500F. Line two baking trays with parchment paper and set aside.
Prepare chicken wings by separating them into 2 parts: drumette and flat. Using a paper towel, dry off the wings as much as possible. This will remove excess moisture, which will make wings nice and crispy. Add wings to a large bowl. Add olive oil, minced garlic, grated Parmesan cheese, Italian seasoning, salt and pepper to the wings and toss with your hand, massaging the chicken as you mix. Place chicken wings on the prepared baking trays in one even layer.
Bake wings for 15 minutes in the upper rack of the preheated oven. Rotate the baking sheet and bake another 15 minutes. Remove and transfer to a large serving plate and scatter the chopped parsley over. Serve the wings with dipping sauce.

Chef Gordon Ramsay Recipes

Tag: cheese

Linguine with sauce and tuna – Creative in the kitchen – Gordon Ramsay’s version

Difficulty: low

Cooking: 10 minutes

Preparation: 5 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• non-stick saucepan,

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy.

• Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.

Recipe to prepare the Brioche with ingredients and preparation – Gordon Ramsay’s version

Brioche preparation

I like it:

Italian Herb Wings with Goat Cheese Dip by Gordon Ramsay

Difficulty: low Cooking: 10 minutes Preparation: 5 minutes Flat cost: bass Doses: 2 people

INGREDIENTS FOR 2 PEOPLE TOOLS USED • pot for cooking pasta,  • non-stick saucepan,

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy. • Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.

Brioche preparation

I like it:

Difficulty: low

Cooking: 10 minutes

Preparation: 5 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• non-stick saucepan,

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy.

• Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.