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Sun-dried tomato pesto Quick and easy recipe – Gordon Ramsay’s version

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Sundried tomato pesto: I love pesto, they solve lunch in a few minutes, they are tasty and you can prepare an infinite number of them. This dried tomatoes in oil is the "brother" of the Genoese one with basil, it contains a mix of flavors combined with each other that give the pasta a truly spectacular flavor and texture! You can use Parmesan, Grana but I prefer the stronger and more rustic flavor of pecorino.

Ingredients for 4 people

  • 10 dried tomatoes in oil
  • 20 peeled almonds
  • 5-6 fresh basil leaves
  • 1 pinch of salt
  • 2-3 tablespoons of grated pecorino
  • 2 tablespoons of extra virgin olive oil
  • 1/3 of a clove of garlic

Watch the Video recipe of


How to prepare dried tomato pesto

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Prepare the ingredients on the counter

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you put all the ingredients in the mixer except the oil and activates the mixer for a few seconds

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Sun-Dried Tomatoes "Pesto

add 2 turns of oil (about 2 tablespoons) and blend again for a few seconds

put in an airtight container and keep for up to 3 days. Pour over the freshly drained pasta and dilute with a few tablespoons of cooking water, the pesto from dry and grainy it will become creamy thanks to the presence of grated cheese.

And your sundried tomato pesto in oil is ready. Enjoy your meal!

Sundried Tomato Pesto "style =" width: 640px;

Enjoy your meal!


Pumpkin cutlets (baked or in a pan) Quick and delicious recipe! – Gordon Ramsay’s version

Pumpkin cutlets

The Pumpkin cutlets I'm a vegetarian main course amazing! They are made with pumpkin slices, first saute in the egg and then in bread crumbs scented with rosemary . For a mouth-watering result! : golden e crispy outside, soft inside, tasty, fragrant! in one word: fabulous and ready in less than half an hour!

Pumpkin cutlets

For the very fast preparation, all you need is a good pumpkin. I prefer the delica for its taste full-bodied, but also for his consistency a little watery! But you can use the one you prefer! The secret for a perfect result: cut the slices of 1 cm ; which I believe is ideal thickness because nor more subtle, but neither too double. From this version you can make them fried in a pan which are of a stratospheric goodness. But also some tasty ones baked pumpkin cutlets, lighter but equally delicious! Believe me in any case you will love it! Just like Pumpkin Meatballs and Pumpkin Burgers, they are ideal to serve as second dish for adults and children! The pumpkin cutlets, if made of smaller size, they are also delicious for aperitif!

Discover also:

Savory pumpkin pie (simple with puff pastry, pumpkin slices and scamorza cheese)

Pumpkin cutlets recipe


Preparation Cooking Total
10 minutes 10 minutes 20 minutes


Quantity for 6 pieces
  • 6 slices of pumpkin (1 cm each)
  • 4 – 5 tablespoons of breadcrumbs
  • 1 egg (which you can replace with extra virgin olive oil)
  • 1 sprig of fresh rosemary or 2 tablespoons of dried rosemary
  • salt
  • seed oil for frying or extra virgin olive oil for baking


How to make pumpkin cutlets

First of all cut the pumpkin slices and remove the peel.

Then pass in a beaten egg

Finally bread in a mixture of breadcrumbs a pinch of salt and rosemary previously chopped on all sides:

how to make pumpkin cutlets

To cook in the oven, arrange the slices in a lightly greased pan with extra virgin olive oil and add a drizzle of extra virgin olive oil on top. Cook at 180 ° static in the medium-high part for 15 minutes.

Then raise to 200 ° with the grill positioned on the upper level and let it finish cooking for another 8 – 10 minutes.

For cooking in a pan, fill with oil for frying, when it reaches temperature, immerse the slices. Cook about 2 minutes per side, turning a couple of times!

Yours are ready Pumpkin cutlets!

Pumpkin cutlets

I advise you to enjoy them immediately hot, at most lukewarm!

If you want to keep them, seal them in the fridge raw, before cooking give them a quick breading.


Pineapple and Coconut Cake soft, simple and fast recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Pineapple and Coconut Cake without butter, without oil and without cream. In this cake I have combined two fruits that I love: coconut and pineapple, perfectly balanced that give moisture and softness to the preparation. The presence of ricotta or yogurt replaces butter and oil generally present in desserts of this type, making the dessert lighter.


Ingredients for a 22-24 cm cake pan
(8 people)

250 grams of cow's milk ricotta (or coconut / pineapple / white yogurt)
150 grams of granulated sugar (or cane)
200 gr of fresh or canned pineapple (7 slices for the surface)
140 g of cubed pineapple for the dough
170 grams of flour 00
100 gr coconut flour
3 eggs
1 sachet of baking powder (16 g)
1 pinch of salt


1.Put the eggs and sugar in a container and whisk for 5 minutes with an electric whisk until the mixture becomes light and fluffy (it is important that the eggs are well whipped).

2. Dissolve the ricotta in the egg mixture, add the salt and mix.

3. Add the sifted flour and baking powder and mix well to avoid lumps. Finally add the coconut flour and the pineapple cubes previously left to drain. We mix everything.

4. Pour the mixture into a buttered and floured cake pan measuring 22-24 cm in diameter. Bake in a preheated oven at 180 ° for about 35 minutes (depending on your oven until the surface is browned and after having made the toothpick test which must be dry).

Calories for one serving: 327 (1/8)


Pineapple and Coconut Cake "style =" width: 640px;

Enjoy your meal!


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