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Baked Stuffed Artichokes Quick and easy recipe – Gordon Ramsay’s version

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Baked stuffed artichokes, ready in half an hour with a tasty filling, a perfect recipe for a Sunday lunch and the Easter period, perfect as a side dish, but also as an appetizer or vegetarian main course (eliminating the salami).

Ingredients for 4 people

  • 4-5 “mammole” or Roman artichokes
  • 1 egg
  • 50 gr of diced Napoli Salami
  • 100 gr of sweet Auricchio (or similar cheese)
  • 3 tablespoons of grated pecorino romano
  • 1 / glass of white wine
  • 1/2 clove of garlic (or powder)
  • parsley
  • oil, salt and pepper to taste


  1. Remove the outer leaves of the artichokes, cut the tips of the leaves, empty the central part of the artichoke (the “barbetta”), put the clean artichokes in water and lemon or in water and flour. So as not to make them black
  2. Beat an egg, add the grated pecorino, a little salt, pepper and garlic powder (or if fresh into small pieces) and chopped parsley
  3. Cut the salami and cheese into cubes.
  4. Arrange the artichokes in a small and tall saucepan, put them with the leaves upwards, fill them with the filling, first putting the pieces of salami and cheese, then cover with a few teaspoons of egg (as in the video above).
  5. put 1 glass of water and a little white wine on the bottom of the saucepan, cover with the lid and let it cook in stew for 10 minutes.
  6. put the artichokes in a small baking dish always in the same position, add a drizzle of oil, salt and pepper and finish cooking in a static oven for 15 minutes at 200 °.
  7. We serve. Enjoy your meal!

Baked stuffed artichokes

Baked Stuffed Artichokes "style =" width: 640px;

Enjoy your meal!


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The Perfect Foods to Get Back in Shape After the Holidays – Gordon Ramsay’s version

The Perfect Foods to Get Back in Shape After the Holidays

The time has come to talk about the foods that can help us get back in shape after these holidays! At home or away from home this period brings with it great dinners, aperitifs, snacks, many desserts that we normally don't eat either for complexity or quantity.

So it is absolutely physiological that our body feels weighed down and needs nutrition, I don't say detoxifying, but more light, to restore physical well-being.

If it is true that we feel heavy, almost fatigued, if we see ours dull skin, the very first reaction could be that of fasting to "contrast" the excesses of the past days.

… Nothing more wrong! Complete fasting may not be the right answer to a period of binge eating, but more nutrition balanced and full of lighter foods yes!

Even just go a few days without it processed foods, super-seasoned or processed as sausages, desserts, cheeses, it can help a lot. Often we don't think about it, but even more attention to what we drink can be vital: let's eliminate alcoholic is sodas, we always prefer water or at most flavored water, but homemade!

Flavored water: how to make it at home!

Even the herbal teas, as long as they are unsweetened, they can be a good source to purify and deceive even the desire for sweet!

There are foods that are absolutely essential for our mission, of course vegetables it is part of these, rich in fiber, vitamins and mineral salts, it helps detoxify the body and the liver, burdened and tried by the many lucullian meals.

At the start therefore a soups, sautéed vegetables or bake with a drizzle of oil, preferring simple cooking and avoiding sautées.

In this, microwave cooking can help.

All our microwave recipes!

In this period we can prefer seasonal vegetables, the pumpkin, the fennel, regarding liver health i artichokes are essential, stimulating the elimination of toxins and diuresis, also in the form of herbal tea obtained from the leaves of the artichoke.

Like vegetables, fruit is also part of those foods rich in minerals, fiber, vitamins: we must never make it lack in our diet.

We prefer simple fruit, in season, such as apples, oranges, tangerines, kiwis … and if we are part of that group of people who cannot eat it after meals, we take the opportunity to fill the small pangs of hunger, precisely with snacks based on fruit instead of snacks! Another trick to consume a good amount of fruit is to start with Breakfast.

Even legumes can be a real panacea for our "post party detox"!

Exceptional source of proteins, can be substituted for meat, contain fibers that keep levels of cholesterol is glucose and promote intestinal regularity.

If you prepare a single plate of whole grains with a handful of legumes, you will have a filling and healthy meal.

All our recipes with legumes!

Whole grains are also an excellent source of well-being, especially if we prefer whole grains: excellent anti inflammatories, immune system stimulators, antioxidants, can bring all these benefits every day.

Let's try to substitute them for the portion of pasta we normally eat!

Among the whole grains that we can consume, we include the brown rice and the mile, for example!

At the next parties!



Celiac, wife of a serial intolerant and mother of two small, excellent forks, in order not to succumb to the kitchen, she has tamed her and now commands her like a wand.
Invent new ways to cook easily, quickly and effortlessly … and almost always succeeds!

Dinnede: the pizzas of the Christmas markets – Gordon Ramsay’s version

Dinnede gluten-free: the pizzas of the South Tyrolean Christmas markets

Potatoes, onions and speck: this is the simple and tasty filling of my gluten-free Dinnede. A pantry recipe that immediately teleports us to the joyful stalls of the South Tyrolean Christmas markets.

The Dinnede (also called tell them, dinnete and other German names that I just can't pronounce) are traditional savory buns from Bavaria and spread throughout Tyrol, with a typical elongated shape. I tasted them for the first time at the Merano Christmas markets and every time I prepare them I immerse myself in the magical atmosphere of the holidays.

It is a "poor" recipe, made with simple pantry ingredients, such as flour, yeast, onions and potatoes, enriched with diced speck, sour cream or aged cheese, cooked in the oven and then enhanced by the taste and color of chives.

When Molino Merano asked me to interpret his "gluten-free blend”I immediately thought of creating a gluten free version of the classics Dinnede of the Christmas markets, to give you a little bit of that warm and joyful atmosphere, which we also find by peeking through the products of Pur Südtirol.

It is an ideal blend for the creation of pizzas, stretched and focaccia, produced with certified raw materials and processed in a separate area with dedicated production facilities and silos. The mixture is very easy to use and is suitable for both fresh and dry leavening.

post made in collaboration with Pur Südtirol

Dinnede gluten-free: the pizzas of the South Tyrolean Christmas markets


Molino Merano was born in 1985, but the von Berg family has been interpreting the milling tradition of South Tyrol for over 600 years, where the rustic character of rye bread meets the classic wheat ciabatta and sourdough that approaches the mother yeast.
A passion for wheat and its traditional processing, which Molino Merano is able to bring into modern and conscious production: from the selection of raw materials, to the control of the entire production process, up to interpreting the ever new customer needs.
Its gluten-free blend goes precisely in this direction, opening up to a niche, alas ever wider, the possibility of making tasty and fragrant leavened products, easy to prepare.

Molino Merano's products, from flour to cereals passing through seeds and legumes, are available on Pur Südtirol, the South Tyrolean flavors market. I had already told you about this extraordinary reality in the recipe of my beetroot casunziei and now I am returning to tell you about their selection and distribution philosophy, in support of the small producers of food and wine excellences of this splendid region.

On line and in theirs 5 points of sale (Merano, Bolzano, Brunico, Lana and Bressanone) it is possible to choose from many small and medium-sized companies, which put values ​​such as quality and sustainability before quantity, thus protecting the history and tradition of this territory strongly linked to nature in which it is immersed .

But let's go back to the recipe of my gluten-free dinnede.

ingredients for two South Tyrolean pizzas


  • 500 g of Gluten-free Pizza-Stretch-Focaccia blend – Molino Merano
  • 9 g dry yeast (or 25 fresh)
  • 40 ml of olive oil
  • 15 g of honey *
  • 15 g of fine salt
  • 350 ml of warm water.
  • 1 medium potato *
  • 150 g of speck (cut into a single slice) *
  • 150 g of aged hard cheese *
  • 1 onion (or shallot)
  • a bunch of chives
  • Salt and Pepper To Taste
(*) All the genuine ingredients of South Tyrol can be found on pursuedtirol.com/it/shop/

Dinnede gluten-free: the pizzas of the South Tyrolean Christmas markets


First I took care of the gluten-free dough, dissolving the honey and dry yeast in the warm water. In a large bowl I poured the flour mixture into the center and, with the help of a fork, I mixed, also adding the salt and olive oil.

Transferring the mixture onto a work surface, I began to knead for about 5 minutes, until a homogeneous dough was obtained, which I immediately divided into two parts and spread on a baking sheet covered with baking paper suitable for high temperatures. I left it to rest in a warm place, covered with a cloth, until it doubled its volume (depending on the ambient temperature it could take from 1 to 4 hours).

In the meantime I took care of the filling, boiling a potato, slicing the onion into wedges, reducing the cheese into flakes and cutting the speck into matches.

Once the dough is ready, I stuffed my gluten-free dinnede with the prepared ingredients: a few thin slices of potato, onion wedges, cheese flakes and speck matches.

I then put them in the oven, oven hot 220 ° for about 30 minutes, for the first half of the time with the pan resting on the bottom of the oven, and then raising it slightly.

Once cooked at the base and golden on the surface, I baked and decorated with chopped fresh chives and a pinch of black pepper.

An extra touch? Try adding cumin and fennel seeds during the last 5 minutes of cooking … the fragrant result will surprise you.


Dinnede gluten-free: pizzas from the South Tyrolean Christmas markets

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