Tag: Chef

Vermicelli tympano, The ancient recipe of Ippolito Cavalcanti, the first Neapolitan chef in history. Scammaro’s father – Gordon Ramsay’s version

timpano di vermicelli di cavalcanti


The vermicelli tympanum it is a baked pastry without a loose crust, a very popular way to make a good impression at the table in the nineteenth century. The recipe has been spread thanks Ippolito Cavalcanti who wrote a volume of historical Neapolitan dishes, the same author as The prince of chefs. The original one involves cooking 2 kilos of this pasta shape, but we brought it to one more reasonable quantity, in this case suitable for 3 people. You can adjust based on the guests you have at home. The dish is ancient but will bring a lot of joy to the table.

Vermicelli tympanum

Ingredients

  • vermicelli 500 g
  • anchovies 4
  • 4 cloves garlic
  • pine nuts 40 g
  • raisins 25 g
  • anchovies 300 g
  • mushrooms 150 g
  • peas 150 g
  • capers 25 g
  • olives 100 g
  • thyme 1 tsp
  • pepper 1\2 teaspoon
  • salt
  • oil

Preparation

«Take two rolls of vermicelli², which you will boil, but let them be ready; in the meantime you will have the table set three measures of oil very fine, which you will fry with a dozen anchovies sauces well cleaned and drained, and you will have them consumed in the oil, once the vermicelli are cooked, you will drain them very well, pouring them into a large saucepan, or rather if it were a pan it would be better, and you will put that oil on top, you will turn them several times with salt, pepper, and for those who like it it is still fine chopped petrosemoleallowing the aforementioned pan to remain at the same colour, giving it a stir from time to time, so that the vermicelli dries out and becomes loose.

Then you will take a saucepan, which seems proportionate to you, so that they all fit well in it, you will do one painted with lard and then one coated with breadcrumbs such as for Sartù rice, then you will add a few vermicelli, which you will arrange, making a base of capers, olives, anchovies, sauces, you can also add some small mushrooms, but cooked; of the fish, well cleaned, and barbed etc., and therefore another soil of vermicelli, and so you will continue; on the surface of the vermicelli you will make another coating of suet, which you will also mix with breadcrumbs, and cook it like the Sartù.»

Tagliolini with creamy rocket by chef Federico Fusca, with the all raw seasoning it is exceptional and can be made in 5 minutes – Gordon Ramsay’s version

spaghetti with rocket cream


spaghetti with rocket cream

Tagliolini with rocket cream they are an innovative dish proposed by chef Federico Fusca. Guest on the program hosted by Antonella Clerici It’s always midday, the chef showed the recipe on television. And we immediately took advantage of it. As the title of the dish itself says, it is a very creamy dish. To contrast the sweetness of the vegetables, there is the bacon. These two ingredients seem made to coexist, and you will notice it immediately at the first taste. Two contrasting elements which give life to a unique and delicious result.

Tagliolini with rocket cream

Ingredients

  • tagliolini 350 g
  • rocket 200 g
  • pine nuts 100 g
  • grated cheese 100 g
  • pecorino romano 100 g
  • garlic 2 cloves
  • ice 1 cube
  • extra virgin olive oil 250 ml
  • salt
  • bacon 200 g

Preparation

The first thing to do to prepare tagliolini with rocket cream is to cut the bacon into a slice. Line the baking tray with baking paper and arrange the slices, then cook them 180 degrees for 20 minutes. Meanwhile you can prepare the rocket cream. Combine in the mixer all the ingredients: rocket, pine nuts, garlic, grated parmesan and pecorino, an ice cube, plenty of extra virgin olive oil. Blend until you obtain a creamy mixture.

Boil the pasta in plenty of boiling water. Drain it al dente and season it with the rocket cream. Sauté everything with the heat off to distribute the seasoning well. Serve and complete with the crumbled crispy bacon. Your tagliolini with rocket cream they are ready. Obviously the best result if used fresh vegetables, freshly cleaned, which has a completely different flavour. But you can also use the one in the bag, it will still be a delicious and different dish than usual. Enjoy your meal.

Read also: Pepper and lime tagliolini, the recipe that comes directly from the island of Procida to our tables. A pleasure that drives tourists crazy

spaghetti with rocket cream

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Starry Neapolitan lasagne by Peppe Guida, the chef reveals how to make them at home with the pan trick – Gordon Ramsay’s version

Naples-Lasagna


Naples-Lasagna

Peppe Guida’s Neapolitan lasagna it is different from all the others. Usually this dish is cooked in the oven, but the chef finds that preparation too heavy and has modified it in his own way. Always use dry pasta, but season it with simple sauce and prepares it in the pan. What also changes is the pasta shape chosen, the mafaldone, which is no longer used so much in our cuisine. But according to him they are perfect to be roll up on the plate with the right seasoning. And they are also beautiful to look at, as well as good. Listen, listen, the result is incredibly exceptional.

Pan-fried lasagna

Ingredients

  • mafaldone 400 g
  • ricotta 2 tbsp
  • parmesan 2 tbsp
  • mozzarella 100 g
  • salt
  • pepper
  • minced beef 250 g
  • minced pork 250 g
  • slices of stale bread 3
  • eggs 2
  • pecorino romano 100 g
  • flour 50 g
  • white wine 1\2 glass
  • extra virgin olive oil
  • tomato puree 2 l
  • garlic 2 cloves

Preparation

The first thing to do to prepare pan-fried lasagna is to combine the meat, salt, pepper, pecorino and the soaked and squeezed bread in a large bowl, mixing with a wooden spoon. Add the eggs and mix vigorously. With slightly wet hands, form meatballs, lightly flour them and brown them in a pan, adding the white wine. Let’s move on to ragù. In a pan, fry two cloves of garlic with extra virgin olive oil. Add the tomato and let it simmer for approximately 20 minutes. Add the meatballs to the sauce and continue cooking for another 15 minutes, adding salt to taste.

Keep warm. Chop the mozzarella. Lower the mafaldone in lightly salted boiling water and cook until al dente. One minute before the end of cooking, stir the pasta into the ragù for a few seconds. Out of the fire add the ricotta, parmesan, mozzarella and a pinch of pepper. Stir well and serve. Your pan-fried lasagna they are ready. Obviously, even in this case, they will always be much better the day after. All you need to do is put them back in the pan. Enjoy your meal.

Read also: Lasagne with pistachio and mortadella, stringy and creamy, are ready in just 10 minutes for Sunday lunch

Naples-Lasagna

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