Tag: chicken stock

Recipes with peas: the green touch that makes the difference – Gordon Ramsay’s version

L’culinary art it is a journey of discovery, an adventure that leads us to explore new flavours, combinations and techniques. And on this journey, peas represent a green touch that makes the difference. These small spherical seeds, from sweet and delicate flavourthey are a versatile and nutritious ingredient, capable of transforming a common dish into an extraordinary culinary creation.

The versatility of peas in the kitchen

Peas are an ingredient that can be used in a variety of ways in cooking. Whether it’s a creamy soup, a rich risotto, or a fresh, crunchy salad, peas can add a pop of color and unique flavor to any dish.

The protagonists of the dish

Peas can be the protagonists of a dish, as in the case of the classic pasta and peas, a simple dish but rich in flavour. Or they can be used in a pea soup, where their sweet, delicate flavor is enhanced by slow cooking and pureeing.

Peas as a side dish

Peas are also a perfect side dish for meat and fish. They can be sautéed in a pan with a little butter and aromatic herbs, or steamed and served with a drizzle of extra virgin olive oil. Furthermore, peas can be used to prepare pea puree, a green and tasty variant of the classic mashed potatoes.

Properties and importance of peas in the Mediterranean diet

Peas are a staple of the Mediterranean diet, known for their health benefits. Rich in protein, fiber and vitamins, peas are a nutritious food that can contribute to a balanced diet.

They are also an excellent source of vegetable proteins, ideal for those following a vegetarian or vegan diet. Additionally, pea protein is easily digestible and contains all the essential amino acids, making it a great alternative to animal protein.

Peas are also rich in fiber, which helps keep your digestive system healthy and control blood sugar levels. Plus, the fiber in peas can help fill you up, helping you maintain a healthy weight.

Peas are a versatile and nutritious ingredient, capable of adding a touch of color and unique flavor to any dish. Whether they are protagonists or side dishes, peas represent a green touch that makes the difference in the kitchen, contributing to a balanced and tasty diet.

Benedetta’s tasty and clever baked pasta, the fastest there is, it can be done in 10 minutes, never dry and super creamy – Gordon Ramsay’s version

There baked pasta it is a classic of Italian cuisine, loved by everyone, from the north to the south of the country. In the following recipe there is a particularly tasty version of Benedetta Rossi that she calls “tasty”. It is a simple and quick recipe, ideal as an alternative to classic baked lasagna when you have little time available. The presence of sausage and bechamel makes the sauce rich and creamy, while the gratin completes the dish in a delicious way. With few ingredients and little effort, you will obtain a succulent dish, perfect for a Sunday lunch with the family but also for a dinner with friends during the week.

Benedetta’s tasty baked pasta

Ingredients for 4 people

350 g of pasta (preferably rigatoni)
200 g of sausages
500 g of tomato puree
200 ml of bechamel
250 g of diced mozzarella
40 g of grated parmesan
half onion
extra virgin olive oil, salt to taste

Preparation

In a pan, fry half a chopped onion in olive oil. Add the chopped sausages directly into the pan and brown them. Next, pour in the tomato puree, season with salt to taste and leave to cook for about 10 minutes, stirring occasionally. In the meantime, when the water for the pasta starts to boil, salt it and add the half rigatoni.

Once the sauce is ready, turn off the heat and add the bechamel, mixing well. Drain the pasta halfway through cooking and add it to the pan with the sauce. Also add the diced mozzarella and the grated cheese, keeping a little cheese and mozzarella aside for the final gratin.

Transfer the pasta into a baking dish and distribute the rest of the mozzarella and grated cheese on the surface. Place in the oven and leave to cook in a fan oven at 180°C for about 25 minutes or in a static oven at 190°C for the same time. Your irresistible tasty baked pasta it’s ready to be enjoyed!

Read also: Benedetta’s Candlemas Pasta, a mouth-watering first course. Perfect for carnival lunch and ready in 10 minutes

Gluten-free chiacchiere (crumbly and with bubbles!) Tavolartegusto – Gordon Ramsay’s version

The Gluten-free chatter I’m a new version of the classic Carnival dessert, perfect for celiacs , intolerant or simply those who don’t want one lighter preparation! In fact in this case, it is used gluten free flour specific for fresh dough instead of that 00, more protein and digestible. The procedure is the same you get some thin sheets who then come fried! Believe me they come crumbly And full of bubbles be careful though follow all my advice And little tricksfor a dough that doesn’t split or crumble! Alternatively, you can also bake your gluten-free frappes for a result light ; but they will be inevitably more biscuity!

At this point I enjoyed swallowing the preparations: you enjoyed the Pizza, the Biscuits, the Apple Pie, the Plumcake! This time I wanted to try to make those too during the Carnival period They’re preparing in all homes who hire a different name depending on the region of Italy: Chatter, Frappe, Galani, Cenci gluten-free! Let’s talk about one simple preparation but for a truly optimal result i there are 2 secrets: first of all use the right flour . After various experiments I recommend it gluten-free flour for fresh pasta + a pinch of leavening agent. And the best combination which makes the dough elastic and workable. Alternatively you can also use the rice flourbut I’ll tell you right away you will have more difficulty to spread thinly without it ‘crumbling’ . Secondly, if you want some gluten-free chatter same as the original ones you need to use the pasta machine. Although alternatively you can roll out with a rolling pin. The thin and uniform thickness will allow you to have gluten-free Carnival Chiacchiere that melt in your mouth which you can accompany with the legendary sweet chocolate Sanguinaccio!

Gluten-free Chiacchiere recipe

PREPARATION TIMES

Preparation	Cooking	Total
50 minutes	10 minutes	1 hour


Bass	Italian	220 Kcal

Ingredients

Quantity for approximately 30 pieces
300 g of gluten-free flour for fresh pasta 40 g of sugar 2 medium eggs 60 g of milk 30 g of melted butter (which you can replace with 30 ml of sunflower seed oil) 2 tablespoons of Strega liqueur (alternatively Rum, Gran Mariner, Grappa or liqueur of your choice) grated peel of 1 large untreated lemon 1/2 teaspoon of bicarbonate of soda (which you can replace with baking powder for gluten-free sweets or savories) 1 pinch of salt 1 liter of sunflower seed oil for frying Gluten-free vanilla icing sugar for garnish

Quantity for approximately 30 pieces

300 g of gluten-free flour for fresh pasta

40 g of sugar

2 medium eggs

60 g of milk

30 g of melted butter (which you can replace with 30 ml of sunflower seed oil)

2 tablespoons of Strega liqueur (alternatively Rum, Gran Mariner, Grappa or liqueur of your choice)

grated peel of 1 large untreated lemon

1/2 teaspoon of bicarbonate of soda (which you can replace with baking powder for gluten-free sweets or savories)

1 pinch of salt

1 liter of sunflower seed oil for frying

Gluten-free vanilla icing sugar for garnish

Equipment

Method

How to make gluten-free carnival chiacchiere

First of all, place the gluten-free flour for dough together with the pinch of bicarbonate of soda mixed well together with the sugar and the pinch of salt in a bowl.

Then make a hole in the center and add the eggs, the melted butter, the grated lemon peel, the liqueur and mix with a fork starting from the centre, gradually incorporating the flour from the outside to the inside:

how to make gluten-free chiacchiere - Recipe by Tavolartegusto

Then, once the liquids have been absorbed, transfer the dough to the work surface and begin to work with your hands, kneading, stretching with your hands and picking up the pieces of dough around the surface with a tarot until you obtain a loaf. smooth.

At this point dust with a veil of gluten-free flour and wrap it in cling film.

let it rest at room temperature for 30 minutes.

After the indicated time, divide the dough into 4 parts, taking care to leave the rest of the 3 parts in cling film and dedicate yourself to the first piece.

First of all, always dust the work surface with gluten-free flour and stretch the piece with your fingertips:

how to make gluten-free chiacchiere - Recipe by Tavolartegusto

Finally, form the thin sheets always using the indicated gluten-free flour, following the illustrated step-by-step procedure found in the CHIACCHIERE article

where you will find all the useful tips for rolling out the dough thinly (both with the pasta machine and by hand), cutting the chiacchiere and frying them to perfection.

The procedure is the same. The thinner the dough the more crumbly and bubbly they will be.

Remember that with the same dough you can also proceed to make baked gluten-free Chiacchiere

This is the result for some Gluten-free chatter

gluten-free chiacchiere recipe - Recipe by Tavolartegusto

storage

You can store them at room temperature for about 3 – 4 days, preferably in a cake container.

If you love this type of preparation, also discover my entire collection of gluten-free recipes