Tag: chicken stock

Rice spaghetti with prawns and vegetables – Gordon Ramsay’s version

Rice noodles with prawns and sautéed vegetables are a classic of oriental cuisine, particularly Chinese cuisine. A rich and tasty first course full of contrasts of flavors and textures.

I’m sure that at least once in your life you’ve ordered rice spaghetti with prawns from take away or all you can eat… what if I told you that you can prepare them at home in no time?

Not only that: you can also customize the ingredients, following the rhythm of the seasons and adapting this dish to different dietary needs.

Noodles, spaghetti, vermicelli, udon…

When it comes to pasta shapes you have a world of options. In this case I used medium-sized rice noodles, but you can also choose rice vermicelli or tagliatelle. If you prefer wheat noodles you can use those to nest* or the fresh udon* for an XL effect. I love them too soy or mung bean spaghettithose that remain “transparent”, so to speak.

The seasonings for your rice noodles with prawns

In addition to the inevitable soy sauce, you will need the oyster sauce* which will give a sweet and savory flavour, typical of this recipe. To season your rice spaghetti with prawns you can also add somesesame oilwhich, with its slightly bitter note, will balance all the flavours.

The finishing touch

My little secret is the Sichuan pepper*, an uncommon ingredient in Western cuisine, famous for its ability to combine spicy flavors with citrus accents, creating a unique sensation on the palate.

This pepper originates from China, in particular from the Sichuan region, from which it takes its name. It’s not a real pepper in the botanical sense of the word, but it has a spicy, slightly balsamic note that leaves a numb sensation in the mouth, just like “real” pepper.

You will fall in love with it.

Tagliolini with creamy rocket by chef Federico Fusca, with the all raw seasoning it is exceptional and can be made in 5 minutes – Gordon Ramsay’s version

Tagliolini with rocket cream they are an innovative dish proposed by chef Federico Fusca. Guest on the program hosted by Antonella Clerici It’s always midday, the chef showed the recipe on television. And we immediately took advantage of it. As the title of the dish itself says, it is a very creamy dish. To contrast the sweetness of the vegetables, there is the bacon. These two ingredients seem made to coexist, and you will notice it immediately at the first taste. Two contrasting elements which give life to a unique and delicious result.

Tagliolini with rocket cream

Ingredients

tagliolini 350 g
rocket 200 g
pine nuts 100 g
grated cheese 100 g
pecorino romano 100 g
garlic 2 cloves
ice 1 cube
extra virgin olive oil 250 ml
salt
bacon 200 g

Preparation

The first thing to do to prepare tagliolini with rocket cream is to cut the bacon into a slice. Line the baking tray with baking paper and arrange the slices, then cook them 180 degrees for 20 minutes. Meanwhile you can prepare the rocket cream. Combine in the mixer all the ingredients: rocket, pine nuts, garlic, grated parmesan and pecorino, an ice cube, plenty of extra virgin olive oil. Blend until you obtain a creamy mixture.

Boil the pasta in plenty of boiling water. Drain it al dente and season it with the rocket cream. Sauté everything with the heat off to distribute the seasoning well. Serve and complete with the crumbled crispy bacon. Your tagliolini with rocket cream they are ready. Obviously the best result if used fresh vegetables, freshly cleaned, which has a completely different flavour. But you can also use the one in the bag, it will still be a delicious and different dish than usual. Enjoy your meal.

Read also: Pepper and lime tagliolini, the recipe that comes directly from the island of Procida to our tables. A pleasure that drives tourists crazy

Chocolate panna cotta (very easy recipe) – Gordon Ramsay’s version

There Chocolate panna cotta it’s a spoon dessert divine! There even tastier version of the great vanilla classic. In this case to the basic ingredients which cream, egg, sugarvanilla and jelly in sheets, add the dark chocolate; Finally the mixture is poured in the molds and after rest in the fridge Yes turn out onto the plate! Imagine it from heavenly and melting flavour it’s a creamy consistency similar to that of chocolate pudding but more slippery And delicate!

For the very easy preparation I relied on my super tested base, I have reproportioned the doses with addition of fondant e decreased the gelatin to have one super light and velvety texture! They will be enough 5 minutes to obtain the mixture And pour it in moulds single portion or a single mold! I also leave you a trick : to obtain a chocolate panna cotta super fast you can pour the mixture directly in small glasses or cups in this way you won’t have to unmold! but just wait for it to cool in the fridge and serve! In this case I have accompanied my chocolate panna cotta with strawberries and mint leaves, but you can add tufts of cream, berries , chopped dried fruit pleasure! Perfect like dessert at the end of the meal and for the most special occasions such as Saint Valentine. I’m sure that together with the wonderful Creme brulee, the magnificent chocolate cake with a warm heart and the very delicate Catalan cream; this new version will also win you over immediately upon entering the your favorite quick desserts!

Discover also:

Crème Caramel (the perfect recipe to make at home or in a pastry shop)

Chocolate panna cotta recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes + cooling times	2 minutes	17 minutes


Bass	Italian	442 Kcal

Ingredients

Quantity for 4 panna cotta molds, 150 ml capacity or a single 600 ml mold
500 ml fresh liquid cream 100 ml of whole milk 100g of granulated sugar 150g of dark chocolate 2 tablespoons of vanilla (alternatively the seeds of 1 berry or 1 sachet of vanilla) 6 g of gelatine or 4 sheets (alternatively 20 g of agar agar powder) strawberries for garnish

Quantity for 4 panna cotta molds, 150 ml capacity or a single 600 ml mold

500 ml fresh liquid cream

100 ml of whole milk

100g of granulated sugar

150g of dark chocolate

2 tablespoons of vanilla (alternatively the seeds of 1 berry or 1 sachet of vanilla)

6 g of gelatine or 4 sheets (alternatively 20 g of agar agar powder)

strawberries for garnish

Equipment

Method

How to make chocolate panna cotta

First of all, finely chop the chocolate

Then follow the procedure found in PANNA COTTA

where you will find photos with illustrated steps and all the useful advice for a perfect result. The chocolate should be added to the pan with boiling milk and cream, stir with a hand whisk, you will see that it will melt immediately upon contact.

Finally continue just as indicated in the link.

If you are in a hurry, pour directly into glasses, otherwise follow the classic method and then unmold following all the tricks after resting.

Here it is ready Chocolate panna cotta!

Chocolate panna cotta - Recipe by Tavolartegusto

storage

Maximum 2 days in the fridge from preparation.

If you love this type of preparation, discover all the other spoon desserts too