Tag: chicken

Original recipe with step-by-step photos of the classic Tiramisu – Gordon Ramsay’s version


The Tiramisu (tiramisu) it's a spoon dessert exquisite, great classic from the Italian cuisine, beloved all over the world! realized without cooking, with savoiardi biscuits soaked in the coffee alternating in layers with Mascarpone cream, then covered with bitter cocoa finally it is put in the fridge to rest, to then be served cold! Imagine the creaminess And softness joined to intense taste! A unique delight whose origins are uncertain And disputes between disputes between Piedmont, Friuli Venezia Giulia, Tuscany and Veneto! You want prepare it at home? Here is for you Tiramisu recipe with all tricks And secrets illustrated with step by step photo ; for realized in a short time a Perfect tiramisu! In terms of compact and non-liquid consistency, from balanced taste and delicate; And ease of execution! Own like that of the best Italian pastry shops!

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It's about a easy preparation and also very fast! You can choose whether to make the most genuine homemade Savoiardi yourself, or buy them, of great quality. The secret for best results use cold ingredients from the fridge: Both the coffee to soak the cookies, otherwise they get soaked, both the filling so that it does not run out it turns out firm! but also the rest in the fridge of your dessert! Fundamental so that all flavors blend together.

In this case I have chosen to realize a single pan. But you can safely make a Single portion tiramisu in single coccotte, small glasses, cups.

The Tiramisu' it's perfect like dessert at the end of the meal for all Seasons; in particular for Special occasions And anniversaries as Christmas, Sundays in family, Birthdays, Buffet!

Discover also:

Tiramisu without eggs (perfect variant for children and pregnant women!)

Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)

Tiramisu recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 0 minutes 20 minutes

Ingrediants

Quantity for 6 people – 1 pan of 22 cm

  • 250 gr of ladyfingers
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 very fresh egg yolks
  • 2 very fresh egg whites
  • 100 grams of granulated sugar
  • 1 tablespoon of Marsala or other liqueur you prefer (alternatively a pinch of vanilla)
  • 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu

First of all prepare the coffee, put it in the fridge to cool.

Then separate the yolks from the whites.

Then whisk the egg whites with 40 g of sugar until stiff. Stop when they are very solid.

Finally, whip the egg yolks with the rest of the sugar. Whip until the eggs are dense, frothy, clear and by dropping the mixture from the spoon, it falls heavily!

Whip the cold mascarpone from the fridge with the liqueur with an electric mixer to make it creamy:

how to make tiramisu

Then pour the egg yolks into the mascarpone, mix gently from the bottom up. Do not worry if the mixture is hard, it is normal, be patient and do not rush, otherwise the mixture will be dismantled!

Always proceed from bottom to top and only when the mixture is blended add the egg whites until stiff.

These too must be slowly blended from the bottom up.

The thick and full-bodied Tiramisu Cream is ready:

tiramisu cream

Assemble the Tiramisu:

First of all, dip each Savoyard from both sides into a bowl in which you have poured the cold coffee and place in a pan, creating a base.

When necessary, cut the ladyfingers with a knife to avoid creating spaces:

how to assemble tiramisu

Then add a layer of mascarpone cream. You can do it with a spoon or with a piping bag with a wide nozzle or without a nozzle:

stuff the tiramisu

Then cover with a new layer of ladyfingers soaked in coffee on both sides, without crushing too much.

Finally add a last layer of cream

Finally, place in the fridge to harden for at least 20 minutes, preferably a couple of hours! Before serving, sprinkle with bitter cocoa!

Here is ready Tiramisu

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In the refrigerator for 1 – 2 days, then I recommend you freeze it!

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Skewers of chicken and speck – Gordon Ramsay’s version

skewers of chicken and speck


Chicken skewers are a very popular second course, easy and quick to make. Even tastier if wrapped in a few slices of speck.

These skewers of chicken are a fun and original way to prepare the classic brisket by adding flavor and crunchiness with a twist of bacon.

They can be made with many variations, starting with meat, which can be easily replaced with turkey, pork loin or veal, up to marinating with ever-changing spices and herbs that will give the skewers always new nuances.

Even the cold cuts that surround them can change, raw ham, cooked ham, bacon and speck are my favorite variations. I chose it for this recipe speck Veroni Salumi, obtained from a completely boned leg of pork, lightly salted and flavored, and finally smoked to give the meat the characteristic aroma that recalls the mountain woods.

This product is available in the innovative 100% recyclable tray of the "The Nature Cold Cuts”, Made up of a FSC®️ certified paper base and a transparent plastic film. With 75% less plastic than traditional trays!

Post in collaboration with Veroni Salumi

skewers of chicken and speck

ingredients for 8 skewers

WHAT

  • 250 g of chicken breast
  • 6 slices of speck
  • 1 teaspoon of spices to taste
  • tabasco or spicy sauce to taste
  • half a lemon or organic lime
  • a bunch of aromatic herbs to taste
  • 1 tablespoon of extra virgin olive oil
  • Salt and Pepper To Taste

chicken skewers: ingredients

HOW TO PREPARE BAKED CHICKEN SKEWERS

First I cut the chicken breast into strips a couple of centimeters wide, beating the thickest parts of the breast with the meat grinder.
I finely chopped the aromas and, in a bowl, I added them to the oil, the powdered spices, the spicy sauce, the lemon juice and its zest (for this you need an untreated lemon with edible peel), salt and pepper to taste. After mixing carefully, I placed the chicken nuggets, covered and left to marinate in the refrigerator for about 30 minutes.
I slipped the meat into the skewers, compacting it well so as to create small parallelepipeds (if you use the wooden ones, remember to soak them for an hour before using them). I wrapped them in speck, rolling it around each skewer, then I placed them on a baking sheet covered with parchment paper.

Warm oven, 200 °, I baked for 20 minutes, turning them halfway through cooking.
I served my baked chicken skewers with crispy speck with fresh flavors and a Greek yogurt sauce.

Click.

marinating the chicken for the skewers like rolling chicken skewers in speck

IN THE GLASS, OR IN THE MOUTH

For this recipe, I chose to combine the Sdora of Toladolsa, a Weiss beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of saying that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Sdora, in Emilian "the queen of the home and of the kitchen", is a high fermentation wheat beer, Weiss style of German origin, clear and refreshing. It has an intense aroma, with fruity notes and sparkling sparklingness. Its round taste, with a veiled acidity given by the wheat and a fresh and tending to sweet finish, makes it perfect with this slightly spicy and smoky dish.

You can find them all here, on the Veroni Salumi shop.

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17 – Gordon Ramsay’s version

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17


Crispy fried chicken, dinner-saving recipe, tasty, good for everyone! Quick and easy, breaded, but gluten-free, you do it in a short time and with very few ingredients, at home. The breading is crunchy, made with rice breadcrumbs, the frying without odors!

# Family💚 you know how much I like to share my ultra-simple dinners that allow me to bring to the table only one dish for us, celiac and intolerant, but also for the children who remember this recipe so much the Mcnuggets.

Also look at the egg-free, non-fried chicken slices

Add one apple wedge with frying oil so as not to spread odors!

I noticed that if you let the freshly breaded chicken rest for about ten minutes, the breading becomes "hardened", you won't lose it lying around in the oil pan and your chicken will be more crunchy.

Check out the baked McNuggets too

This is a dinner-saving recipe, because I always insert white meat for the whole family at least once a week. I always have chicken breast even in the freezer and all the other ingredients are few and more or less present in the house.

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