Tag: chips

How to store lasagna – Creative in the kitchen – Gordon Ramsay’s version

How to store lasagna - Creative in the kitchen

There lasagna it is one of the best known typical Italian dishes in the world. Once prepared and cooked, it can also be kept for several days or months and then enjoyed as long as certain precautions are followed.

If you want to prepare lasagna and then store it, use only quality ingredients. Cover the pan with cling film (avoid aluminum foil) or place the lasagna in an airtight container.
At this point you can store them in fridge (temperature approx. + 8 ° C) for a maximum of 2 days.

It is also possible to freeze lasagna cooked, but not refrozen (i.e. thawed and frozen again). The lasagna must be covered on the surface, I recommend an airtight container (preferably glass). At this point you can freeze it and keep it for up to 3 months. If you are preparing a lasagna that includes ricotta as an ingredient, I do not recommend freezing.
To use them, simply take them out of the freezer, put them in the refrigerator and let them thaw very slowly, then bake them if necessary (in a preheated oven at 180 ° C or in the microwave for 3 minutes) when it is completely thawed.


Baked cod with potatoes and tomatoes – Gordon Ramsay’s version

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

The baked cod with potatoes and tomatoes is a light fish recipe, a perfect dish to be prepared as a second course, but also for dinner. The broth is perfect for dipping slices of bread or croutons, to give a crunchy note.

The preparation of this recipe is really very simple, you just have to combine all the ingredients and bake. It will be ready in a few minutes and when taking it out of the oven it will release a mouth-watering perfume.

Difficulty: low

Cooking: 25 minutes

Preparation: 20 minutes

Flat cost: low

Doses: 4 people


* You can replace cod with stockfish.


earthenware oven pan, capacious,

potato peeler,

various containers,

various cutlery.


• First you have to desalt the cod (if you don't know how to do it, here here a simple method or you can buy the one already desalted). Cut it into large pieces and rinse it under running water.

• Oil the base of the earthenware baking dish and arrange the pieces of cod (make sure they all fit before adding the other ingredients).

• Peel the potatoes and cut them into pieces. Wash the red tomatoes well and cut them into pieces and add everything to the cod in the pan. Sprinkle the pieces of fish with breadcrumbs.

• Pour a drizzle of olive oil, white wine and to start 1 glass of water (in cooking, if needed, you will add more, a little at a time, as long as there is enough broth to cook everything well) . Add the whole clove of garlic and sprinkle everything with chopped parsley and a pinch of salt.

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

• Bake in a preheated convection oven and bake at 180 ° C for 20 – 25 minutes or static oven for 25 – 30 minutes. More information on cooking can be found in the Tips ▼ below.

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

• Your baked cod with potatoes and tomatoes is ready to be served hot.

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

• I cooking times they can vary according to the size you will give to your cod pieces.

• Vi I recommend eating it as soon as it is ready, but if you have leftover you can keep it in the fridge and consume it within the day. Take it out 15 minutes before reheating it.

• You can heat up in the oven for a few minutes in the microwave or put it in a pan for a few minutes.

• For a more lively flavor you can add a pinch of pepper.


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The dirt, properties, recipes and advice – Gordon Ramsay’s version

The soils properties recipes and advice

The soils properties recipes and advice

There dirty or orobanca it is a herbaceous annual plant, parasitic of broad beans and also of peas. It is typical of the ancient Apulian culinary tradition and is found in fruit and vegetable markets during the period from April to May together with new beans. The plants of this genus are about 50 cm tall, the aerial part of the stem is erect, thin and branched or simple, the inflorescences are spike-shaped or elongated linear raceme with well-spaced or densely grouped flowers.
There species best known is that of the Orobanche Crenata, also known as "Succiamele delle Fave". The term orobanche really means "choke legume”, Referring precisely to the parasitic character it has towards the broad bean plant, which belongs to the legume family.

This plant has a high content of iron, fiber, potassium, calcium and among other things it is an excellent depurative, diuretic, anti-inflammatory and calming.

The orobanche are edible, despite the strongly bitter taste that is usually attenuated with several boiling and many washes.
Before its use in the kitchen, the "dirt" must be deprived of the harder and more woody lower part and carefully washed in order to remove the grains of earth retained by the hair that covers it. To "purge" it from the bitter taste that distinguishes it, you can boil it for about seven minutes, for proper cooking and keep it in a container for a couple of days, with frequent water changes. Finally, squeeze it gently, to ensure that the retained water is eliminated. The shoots of this plant can also be used for omelettes, flans, salads, baked au gratin, as preserves in oil and vinegar, breaded and fried or as a side dish dressed with fresh garlic, some mint leaves, salt and extra virgin olive oil. olive. Finally, very good on pizza, cut into slices.

Last tip, very important is to collect plants only if you are sure of the species to which they belong and away from any kind of sources of pollution and contamination.


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