Tag: cherry

Homemade plum jam – Gordon Ramsay’s version

Homemade plum jam


There homemade plum jam it is a delicious and easy to prepare creamy jam. For this recipe you will need some prunes of "thigh" quality that is, those purple and elongated, well ripe and tasty.

For those lucky enough to have a plant, make sure you use whole fruit and not bruised.

This jam prepares in late summer and can be kept in the pantry for the winter, when you can use it for homemade desserts and succulent tarts. Or simply to spread on rusks for breakfast.

Making plum jam at home is very easy and the best part is that you can also enrich it with some spices such as cinnamon, powdered ginger or star anise. You can use it for succulent Christmas sweets.

You can divide it into two jars, one with a spicy variant and one without spices, to satisfy all tastes.

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Wholemeal pasta with pepper cream, salted ricotta and pine nuts (delicious!) – Gordon Ramsay’s version

Wholemeal pasta with pepper cream


Wholemeal pasta with pepper cream, ricotta salata And Pine nuts, it's a first course exquisite, variant from the classic Pasta with pepper cream; in this case seasoned not only with the roasted pepper cream, Pureed with oil, salt and basil; but with addition flakes of salted ricotta, toasted pine nuts And fresh basil; than one once mixed together with the hot pasta, will form a sauce even more creamy with gods stretches of crunchy! A combination of perfumes And watering flavors that wrap the wholemeal fusilli!

Wholemeal pasta with pepper cream For the simple and very fast preparation, you can use peppers of your choice, Red and yellow or 1 type only. I chose Barilla wholemeal fusilli, a 100% Italian wheat pasta format with a full-bodied texture, which perfectly holds cooking by retaining any sauce! trust me they are special! Excellent hot or lukewarm for all occasions, from a quick lunch at a family dinner, prepare it early with the end of season peppers and you will feel the goodness! PREPARATION TIMES

Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Ingrediants

Quantity for 4 people
  • 320 gr of Barilla wholemeal Fusilli
  • 1 large red pepper
  • 1 large yellow pepper
  • fresh basil
  • 80 gr of salted ricotta, not too hard but semi-seasoned
  • 30 gr of pine nuts
  • salt
  • extra virgin olive oil
  • pepper (optional)

Method

How to make wholemeal pasta with pepper cream

First, prepare the Pepper Cream.

The only difference, instead of parsley, use basil:

Peppers cream for pasta

Set aside.

Then weigh the pasta and heat the pasta water with coarse salt.

how to make wholemeal pasta with pepper cream

Finally lower it when it comes to a boil, drain it a couple of minutes before directly in the pepper cream that you put on the fire a few seconds before. Let the pasta reduce until it is perfectly al dente. Correct the salt, add a little more oil, stirring it over the heat.

Finally add the salted ricotta in chunks, the pine nuts previously toasted in a pan for a couple of minutes. Serve on a diner with basil leaves!

Yours is ready Wholemeal pasta with pepper cream

Wholemeal pasta with pepper cream

You can keep 1 day if you are cooked al dente!

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Sedanini with stringy aubergines and cherry tomatoes – Gordon Ramsay’s version


Sedanini with stringy aubergines and cherry tomatoes recipe by Creativa in the kitchen

THE sedanini with stringy aubergines and cherry tomatoes it is an excellent first course, very simple to prepare, light and requiring the use of a few easy-to-find ingredients.

You can use different varieties of eggplant, for example the classic black oval eggplant, violet or the round violet. Are you curious to savor this recipe in all its goodness? Then fasten your apron and let's prepare it together!

Read also: Stringy eggplant risotto

Difficulty: low

Cooking: 30 minutes

Preparation: 10 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• no stick pan,

• sharp knife with smooth blade,

• various cutlery.

HOW TO PREPARE SEDANINI WITH STRIPED AUBERGINES AND TOMATOES

• Wash, dry and cut into cubes, with the help of a knife with a smooth and sharp blade, the aubergine. Arrange them in the non-stick pan, greased with a few tablespoons of olive oil, a pinch of salt and bring to the stove.

Sedanini with stringy aubergines and cherry tomatoes recipe by Creativa in the kitchen

• Let them dry over medium heat.

• Wash the datterini tomatoes and coarsely cut them and add them to the aubergines. Let them wither. Stir often.

• As soon as everything is cooked, remove from the heat and set aside.

• In the meantime, blanch the pasta in lightly salted water and when it is cooked to your liking, strain it, keeping aside very little cooking water, which will dry out during creaming.

• Return to the heat, this time over low heat and add the cubes of aubergine and cherry tomatoes to the pasta and mix so that all the ingredients are well intersected.

Sedanini with stringy aubergines and cherry tomatoes recipe by Creativa in the kitchen

• Remove from the heat and stir in the Parmesan.

Sedanini with stringy aubergines and cherry tomatoes recipe by Creativa in the kitchen

• Add the mozzarella cubes and mix lightly so that it is well distributed before it melts.

Sedanini with stringy aubergines and cherry tomatoes recipe by Creativa in the kitchen

• Serve hot, with a little sauce created from melted mozzarella. If you choose other ingredients instead of mozzarella (as in the tips ▼), the sauce will not be created, so if you prefer you can add a drop of water.

• You can replace classic mozzarella with stretched curd mozzarella or smoked cheese, in order to have more time to serve, before it completely melts.

• Do not add water to the sauce, because the tomatoes and the aubergine cubes will leave their vegetable water in cooking which will be enough for cooking.

• If you prefer to give this dish a fresh note, you can add some fresh basil leaves, previously washed.

• You can prepare the aubergine and tomato sauce in advance (to be consumed within the day anyway) and reheat just before adding it to the pasta.

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