Tag: cherry

Chicken strips in a pan (soft and tasty) Recipe in 7 minutes! – Gordon Ramsay’s version

Chicken strips in a pan


The Strips of chicken I'm a second dish of meat, greedy! Variant Chicken with lemon. It is about Chicken breast sliced ​​in small strips precisely "rags"Cooked in the pan with very few ingredients: water, herbs or spices of your choice and a pinch of Flour; that they will form a succulent cream that wraps the strips of chicken making them very soft, creamy, and incredibly tasty! Ready on the table in 7 minutes!

Chicken strips in a pan

For the quick and easy preparation, you can use the whole chicken breast to cut, the slices or buy directly some strips of chicken. The result it does not change!

It's about a extremely versatile recipe and that you can realize in a thousand variations! You can use water + spices or herbs aromatic of your choice : turmeric, chopped rosemary, paprika, curry . Or when using the broth instead of water! As well as, you can use the potato starch instead of flour to make your shredded chicken too gluten free!

Perfect among the Second courses saves dinner or lunch! to combine with a tasty Purée or Polenta! When time is running out but you don't want to give up a delicious dish that even children love!

Discover also the:

Chicken curry (the original recipe with step-by-step photos to make it creamy and delicious)

Recipe Chicken strips

PREPARATION TIMES

Preparation Cooking Total
2 minutes 5 minutes 7 minutes

Ingrediants

Quantity for 2 people

  • 300 gr of chicken breast
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon and a half of flour (or potato starch or cornstarch)
  • a level ladle of water or vegetable broth + 1 teaspoon of turmeric or curry or finely chopped rosemary or other herbs or spices of your choice
  • salt
  • pepper (optional)

Method

How to make Straccetti

First of all, slice the strips of the size of 4 – 5 cm

Then in a large pan mix together oil, 1 tablespoon of flour, a ladle of broth or water with spices of your choice, I put a little turmeric:

how to make chicken strips

Finally, flour the strips with the remaining flour.

Then place the pan on the fire for half a minute, always turning, immediately pour the strips and over low heat swirl, you will see that they will cook slowly and a cream will congeal.

If you see that it is too thick, add 1- 2 teaspoons of water. Time 4 – 5 minutes and they will be ready and very soft, stir in a pan adding salt and pepper if you like.

Yours are ready Strips of chicken

strips of chicken

Enjoy them hot!

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Cream of red lentils and ham – Gordon Ramsay’s version

Cream of red lentils and crunchy ham


This red lentil soup is a tasty and healthy comfort food, with the delicate scent of orange and the crunchiness of coated ham.

Carrots also make this red lentil cream even more colorful, while, for the chewable part, I wanted to combine a crunchy raw ham.

I chose the Veroni Salumi cured raw ham, with a delicate and persistent aroma, with a well-balanced, round and pleasant flavor, cut into thin slices like from the butcher's shop.

This product is available in the innovative 100% recyclable tray of the "The Nature Cold Cuts”, Made up of a FSC®️ certified paper base and a transparent plastic film. With 75% less plastic than traditional trays!

Post in collaboration with Veroni Salumi

Cream of red lentils and crunchy ham

ingredients for 2 people

WHAT

  • 150 g of peeled red lentils
  • 3 carrots
  • 1 clove of garlic
  • half a shallot
  • 1 cm of fresh ginger
  • spices to taste (paprika, turmeric, cumin or mix)
  • 1 orange (red or blonde)
  • 2 tablespoons of extra virgin olive oil
  • 500 ml of vegetable broth
  • 4 slices of raw ham
  • aromatic herbs to taste
  • Salt and Pepper To Taste

Cream of red lentils and crunchy ham

HOW TO PREPARE THE RED LENTILS CREAM

I sliced ​​the shallot and sautéed it in oil in a non-stick pan, with crushed garlic and peeled and chopped ginger. After having seasoned with salt and pepper and sprinkled with a mix of spices, I added the red lentils, toasting them for a few minutes.
I combined the carrots, peeled and grated, and I blended with the juice of half an orange. Then, once the mixture has dried, I lowered the heat and covered with the vegetable broth, letting it simmer for at least 20 minutes, until the lentils are cooked and the carrots are soft. At this point I added the juice of the leftover half orange, mixed and turned off the flame.

With an immersion blender I reduced everything to cream (you can remove the garlic if you prefer), adjusting the consistency, if necessary, with hot water or other broth.

In the meantime, on a very hot grill pan, I spread the 4 slices of ham and I plate them until they are brown and crunchy.

I served my red lentil soup with a drizzle of extra virgin olive oil, aromatic herbs to taste, the crispy ham and a few slices of orange.

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IN THE GLASS, OR IN THE MOUTH

I chose to combine this recipe with the Filos of Toladolsa, an IPA beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Filos, which in Emilian means meeting, chatting, is a high fermentation light craft beer, American Ipa style, refreshing and hoppy but with enough malt to make it balanced. With a golden color and a fruity taste with a strong and pleasant bitterness, it surprises with the citrus and tropical notes, typical of American hops. Perfect to recall the orange aroma of the lentil cream.

You can find them all here, on the Veroni Salumi shop. In my recipe of meatballs with beer and of skewers of chicken and speck find the other two.

Cream of red lentils and crunchy ham

the original recipe from Campania, delicious and easy! (Cilento) – Gordon Ramsay’s version

Lagane and chickpeas


Lagane and chickpeas it's a warm winter first course and comforting typical from poor cuisine of the Southern Italy (Campania, Basilicata, Calabria); a variant of the classic Pasta and chickpeas; which in this case sees the as protagonists lagane, A type of fresh pasta made with durum wheat semolina and water, similar to tagliatelle but wider and shorter; that cooked together to the chickpeas previously stews with the tomato; they will bind in a dish from the creaminess and mouth-watering goodness!

Lagane and chickpeas

Like every ancient and traditional recipe, exist different versions, and small regional variants: some add fresh tomatoes, some peeled, some enrich with bacon or bacon, some blanch the lagane before adding them to the chickpea soup. What I give you today is there Original Cilento recipe from the Lagane and chickpeas of Carmelo's grandmother, a family friend. Widespread throughout Campania: simple, vegan and very good!

It's about a very simple preparation, the lagane are ready in minutes mixing water and semolina; and once you have given the shape to the pasta, just make it dry perfectly in the air, to be able to add directly in the chickpeas! and just like Pasta and potatoes, Pasta and beans and Pasta and lentils, the lagane, they will absorb all the scents and the flavors of legumes, creating a sauce with an incredible gluttony!

According to the ancient recipe, i dried chickpeas, to soak; but to speed up the dish, you can use precooked chickpeas! in this case the lagane and chickpeas will be ready in 30 minutes!

Creamy, delicious and substantial, Lagane and chickpeas are a perfect first course that warms the heart on cold winter days! Ideal like save dinner, but also a lunch complete and substantial!

Lagane and chickpeas recipe

PREPARATION TIMES

Preparation Cooking Total
15 minutes 15 minutes 30 minutes

Ingrediants

Quantity for 4 people

For the lagane:

  • 175 gr of durum wheat semolina flour
  • 75 grams of flour '00
  • 125 grams of warm water
  • 2 pinches of salt

For the chickpea soup:

  • 400 grams of dried chickpeas (or 2 cans of canned chickpeas)
  • 5/6 cherry tomatoes
  • extra virgin olive oil
  • 2 cloves of garlic
  • fresh parsley
  • salt
  • pepper (optional)

Method

How to make Lagane and chickpeas

First of all, at least 24 hours before, soak the chickpeas with plenty of water and a pinch of baking soda. You can skip this step if you are using precooked chickpeas.

Then prepare the lagane dough: mix the flours together with the salt, add water, knead until it forms a ball. If necessary, add a pinch of semolina flour.

Then roll out the dough with the machine. naturally passing over several times with the help of 00 flour to a thickness of 3; or proceed by hand with the help of a long rolling pin and 00 flour

The dough must be thin but porous about 3 mm.

finally obtained some laganas 15 – 18 cm long and 2.5 cm wide

how to make lagane

set to dry sprinkled with 100% flour for about 1 hour.

Meanwhile, prepare the chickpea soup. Fry the peeled and lightly mashed tomatoes with 2-3 tablespoons of oil for 1 minute, add the washed and halved cherry tomatoes, leave to flavor for 1 minute. then add the chickpeas.

Finally add parsley, turn and brown for 1 minute. Add 2 glasses of water and let the chickpeas simmer for about 20 minutes

at the end of the indicated time, set aside 2 tablespoons of whole chickpeas. Add 1 more glass of water to the pot:

dressing for lagane and chickpeas

cook again for about 10 minutes.

In this case I made a dish for 2 people. if you have prepared all the indicated dose, it is very important to cook the lagane in a very large pan containing the chickpeas. so that they are not placed against each other but "scattered" it will take 3 – 4 minutes to cook.

So if you cooked the chickpeas in a small pot, transfer everything to a large saucepan, let the mixture take the rather watery mixture and add the lagane:

how to make lagane and chickpeas

Finally, place on low heat and do not turn but rotate the pot so that the contents of the soup go to the lagane. cook for 2 minutes. when the dough has set, turn once, add salt, continue to cook for 1 minute more. Add the whole chickpeas, a drizzle of oil and serve hot.

Here is ready Lagane and chickpeas creamy and steaming!

Lagane and chickpeas

Store Lagane and chickpeas

Without adding pasta, you can keep the dish for 2 – 3 days. If you have already cooked the lagane, the dish keeps perfectly in the morning for the evening. you can warm it up at the moment

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