Tag: cherry

Pasta with squid and cherry tomatoes Quick and easy recipe | – Gordon Ramsay’s version

Pasta with squid and cherry tomatoes: a really simple dish, perfect for Sunday lunches based on fish, is quick to prepare and the result is always exceptional. This time I cooked with my very knowledgeable mother fish dishes. Try it!

Ingredients for 4 people

400 gr of pasta (I chose Calamarata or Pàccheri)
500 gr baby squid already cleaned
8 Pachino cherry tomatoes
2 cloves of garlic
extra virgin olive oil
parsley
chili pepper (optional)

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How to make pasta with squid and cherry tomatoes

The first thing to do is clean the squid detaching the head and tentacles and removing the internal cartillage and entrails. In a large pan, put 5 tablespoons of oil and a clove of garlic cut in half, let the garlic brown and pour the squid, previously stripped of the inner film and cut into rings, into the pan.

We let them cook until they turn pink, about 3-4 minutes.

We pour 3-4 tablespoons of white wine and let it evaporate. As soon as the wine has dried, we can turn it off.

In the meantime, cook the pasta in plenty of salted water and in a separate saucepan, sauté another clove of garlic cut into small pieces in 5-6 tablespoons of extra virgin olive oil together with the tomatoes cut into 4 parts. Cook the cherry tomatoes in oil, once the sauce has been reduced (but without crushing the tomatoes) turn off the heat, just 5 minutes of cooking. Cooking the cherry tomatoes separately will give more flavor to the dish.

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Drain the pasta and pour it into the squid, finally add the tomato sauce, mix over a high heat for a few moments, add the chopped parsley and serve.

WINE PAIRING: Traminer or Reasling Renano.In this blog for wine and liqueur combinations I consulted the site: www.vinacciolo.it

Pasta with squid and cherry tomatoes

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Have a good appetite!

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New York Cheesecake | Sweet Recipes – Gordon Ramsay’s version

New York Cheesecake: here's one of my favorite desserts. It is a dessert with various steps but extremely simple. However, it is necessary to respect above all the passage in the fridge (essential to compact the base). I find that the combination of cheese, jam and the sour note of berries is really perfect, while the biscuit gives a crunchy texture to the base that completes and enhances this dessert.

Ingredients for 10 people
(for a 20 cm cake pan)

For the biscuit base

200 gr of Digestive biscuits
100 gr of melted butter

For the cream cheese:

600 gr of Philadelphia Classico
100 ml of fresh cream
100 grams of sugar
2 whole eggs
1 yolk
juice of half a lemon
1 sachet of vanillin

For the decoration:

2 tablespoons of berry jam
100 gr of berries of your choice

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How to make New York Cheesecake

Put the biscuits in the mixer and blend the minimum to obtain a sand effect, pour the chopped biscuit into a bowl together with the melted butter and a pinch of salt. We mix and pour into a hinged pan lined on the bottom with a sheet of parchment paper. Level the chopped biscuit on the bottom well with a spoon and compact it well, making the surface smooth. We put in the fridge for 30 minutes. This will be the crunchy base of our New York Cheesecake.

In the meantime, prepare the cream cheese: in a bowl put the sugar, vanilla, the juice of half a lemon and the eggs, mix with the whisk, then add the Philadelphia cheese, mix and finally pour the fresh cream into the bowl, mix the everything.

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We take the pan from the fridge and pour the cream cheese into the pan. Level with a spatula and bake for about 60 minutes at 160 °. To check the cooking we have to move the pan a little: if it vibrates like a pudding then it is not yet completely cooked. If the surface darkens too quickly, just place a sheet of aluminum foil on the grill upstairs

When cooked, let it cool, when it is completely cold, open the hinged pan and finish by decorating with jam and berries.

Yours is ready New York Cheesecake

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Enjoy your meal!

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Palak Pakora: Indian spinach pancakes – Gordon Ramsay’s version

There are many versions of Indian pancakes made with chickpea flour, gathered under the name of Pakora, a fried appetizer also served as a snack and street food. Today I want to let you taste the Palak Pakora, fried meatballs with fresh, crunchy and fragrant spinach.

It is not the first time I cook Pakora, the irresistible Indian pancakes made with chickpea flour. After a taste of mine Rice Pakora, today is the turn of a seasonal ingredient, the fresh spinach, which give life to colorful and super scented meatballs of spices and seeds.

Making them is really simple, you don't need to blend or pre-cook: just gather all the ingredients and shape, with strictly wet hands, these delicious spiced pancakes. To cook them, however, there are no loopholes, if you want to fry them you have to do it by immersion, to prevent the mixture from losing cohesion and you end up with a sautéed dish and no longer meatballs. Deep frying, especially in small, narrow and tall pans, allows you to obtain a result that is paradoxically drier than "two fingers of oil" in a pan.

If you want to stay even lighter, I invite you to read the recipe for Baked Pakora by Cristina – Good Food Lab.

ingredients for 8 Indian pancakes – palak pakora

WHAT

100 g of chickpea flour
150/200 g of fresh baby spinach
1 red onion
3 cm of fresh ginger
1 clove of garlic
2 tablespoons of seeds (coriander, cumin, black mustard, fennel)
1 teaspoon Madras spice (or your favorite curry powder)
Salt and Pepper To Taste
fry oil

LIKE

I gathered in a large bowl the onion cut into rings and then coarsely chopped with a knife, the hand-broken spinach, the seeds, the powdered spices, the peeled and chopped fresh ginger, the thinly sliced garlic, a pinch of salt and pepper. After mixing well, I also added the chickpea flour and a few tablespoons of warm water, stirring again to "bind" the ingredients.

If you are concerned that they may lose compactness during cooking, add 1 egg to the mixture.

With wet hands, I grabbed a fistful of compound that I crushed and then shaped into a meatball. I repeated the operation, always with wet hands, until I finished the mixture (in my case I got 8 palak pakora).

In a tall, narrow saucepan, I heated the oil (I use the peanut oil) and, with the help of a spoon / scoop for ice cream (like this one so to speak*) I accompanied the Indian pancakes in oil and fried 2 or 3 at a time. It will take 3 minutes.

I served my Indian pancakes with a squeeze of lemon (or lime) juice and a sprinkle of black pepper.

Click.

Ingredients for 4 people

How to make pasta with squid and cherry tomatoes

Incoming search terms:

Ingredients for 10 people(for a 20 cm cake pan)

How to make New York Cheesecake

Incoming search terms:

There are many versions of Indian pancakes made with chickpea flour, gathered under the name of Pakora, a fried appetizer also served as a snack and street food. Today I want to let you taste the Palak Pakora, fried meatballs with fresh, crunchy and fragrant spinach.

ingredients for 8 Indian pancakes – palak pakora

WHAT

LIKE

Ingredients for 10 people
(for a 20 cm cake pan)