Tag: cinnamon

Gluten-Free Schiacciata with Biga to Fill – 24 hours of leavening with 1 g of Yeast [Saltimbocca Napoletano] – Gordon Ramsay’s version

Gluten-Free Schiacciata with Biga to Fill - 24 hours of leavening with 1 g of Yeast [Saltimbocca Napoletano]

Hi #Family💛 I’m finally sharing these wonderful stuffed flatbreads, made with biga and a gram of yeast with 24-hour leavening!

For #sabatopizza, I prepare the biga on Friday evening, I let it rise in the fridge all night and the next day at lunchtime I prepare the main dough, as written in the steps below!

It is a very hydrated dough, if you are a beginner I recommend decreasing the quantity slightly waterfallif you then change the mix, as you know, you have to be even more careful, because the dose could change radically!

I worked it with the planetarybut if you want you can do without, using a spatula if you are comfortable.


Soft scones (white and many flavours) Easy recipe, dough in 5 minutes – Gordon Ramsay’s version


The Scones I’m a delicious salty leavenedthe mini version of the classic Focaccia. Based on the proven dough in 5 minutes made of flour, water, yeast and salt, divided into little pieces to whom it is given round shape and is seasoned with oil and rosemary; a few minutes in the oven and some come out Soft scones And soft from the crispy edge irresistible! Perfect instead of bread from fill with cured meats And cheeses or to serve together with Pizzette for Buffet, parties, aperitif And snack !


As you may have guessed, it is one preparation super fast and so simple that even children can do! There base is made by hand with 1 tbsp and a bowl. Time to train scones from about 6 – 7 cm each And that’s it! Once ready you can choose whether to make white scones with oil, or season in many flavors different, example: cherry tomatoesolives and oregano like Focaccia Barese, or with slices of zuchinis, vegetables soft cheese! to you the choice according to the season and to that that you have in the fridge! In any case they will be a resounding success and they will literally sell out!

Focaccine recipe


Preparation Cooking Total
5 minutes + 3 hours of leavening 20 minutes 25 minutes


Quantity for approximately 15 pieces

For the base:

  • 300 g of Manitoba flour + a little for the folds
  • 200 g of ’00 flour (which you can replace with white or all-Manitoba spelled)
  • 365 g of water at room temperature
  • 1 teaspoon of dry brewer’s yeast – 8 g of fresh brewer’s yeast (or 100 g of mother yeast doubling the leavening times)
  • 1/2 teaspoon sugar
  • 11 g of salt

To season:

  • extra virgin olive oil
  • coarse or flaked salt
  • fresh rosemary
  • 10 – 12 cherry tomatoes
  • 10 black olives
  • Origan


How to make soft scones

First of all, place the flours, yeast, salt and sugar in a bowl. (if you are using fresh yeast, dissolve it in 2 tablespoons of water)

Then mix together and add water.

Finally stir with a spoon, the dough will be very sticky, this is how it should be:

how to make scone dough

Finally, cover with cling film and leave to rise in a recently turned off oven at a temperature of around 28° until it has tripled in volume. (3 – 4 hours)

leavened focaccia dough

Then dust the work surface with manitoba flour, turn out the scone dough and dust it with flour. and dust your hands too, make 2 wallet folds, add more flour if necessary:

folds of scone dough

Finally divide into 60g loaves (about 15 pieces) and roll them on a work surface with the help of a pinch of flour.

Then transfer 6 loaves to each baking tray greased with a drizzle of oil and pat the surface to give the shape of scones.

Finally season with a drizzle of oil, rosemary and grains of coarse salt:

how to make soft scones

Then make other focaccias using the same method, place them on a baking tray greased with oil and season with cherry tomatoes cut in half and set in the dough, pitted olives cut in half, also set in the dough, oregano, oil and salt

Finally, let your focaccias rise in the pan for about 40 – 50 minutes, until they are nice and puffy.

Then add a drop of oil to each one.

If you want you can too cook in a pan according to the pan-fried pizza method

Otherwise, follow the traditional method by cooking in a very hot static oven at 180° in the medium-high part of the oven for about 20 minutes until golden brown!

Here are yours ready Scones deliciousness and extreme softness!

soft scones

They keep perfectly for about 3 days at room temperature sealed in plastic food bags

How to cook pumpkin: guide for enthusiasts – Gordon Ramsay’s version

How to cook pumpkin: guide for enthusiasts

The pumpkin, with its rich culinary history and its versatility in the kitchen, it has earned a prominent place in world gastronomy. This article explores the different techniques and recipes for transforming pumpkin into delicious dishes, offering practical advice and culinary inspiration for food and wine enthusiasts.

Pumpkin in traditional cuisine

History and traditions

Pumpkin, at the center of regional cuisine for centuries, stands out for its presence in traditional recipes of different cultures. This section examines the culinary history of pumpkin, illustrating how different cultures have adopted and adapted this versatile ingredient.

Traditional recipes with pumpkin

From classic pumpkin soup to spiced pies, traditional recipes highlight the flexibility of pumpkin.

Pumpkin risotto, the recipe with taleggio is an explosion of taste

Pumpkin risotto is a dish that embodies the essence of autumn and the sophistication of Italian cuisine. This risotto, with its creamy texture and the sweet, earthy flavor of pumpkin, offers a perfect harmony of flavors. The pumpkin, diced and slowly cooked, blends with the arborio rice, absorbing the broth and releasing its rich, enveloping flavor. The addition of grated parmesan and a sprinkling of aromatic herbs, such as rosemary or sage, further enriches the dish, giving it a touch of elegance. Pumpkin risotto is not just a dish, but aculinary experience which celebrates the simplicity of ingredients and the art of slow cooking, warming hearts on cold autumn evenings.

Pumpkin lasagna, the sausage recipe that everyone likes!

Pumpkin lasagna is a creative and colorful variation of a classic of Italian cuisine, which brings with it an explosion of autumn flavors. This dish, which combines tradition with a touch of originality, stands out for its layered structure, characteristic of lasagna, and for a taste that balances sweetness and richness. Its texture, soft and inviting, blends with the delicate and distinctive aroma, making every bite a true delight. This dish not only satisfies the palate, but also offers an eye-catching visual presentation, transforming any table into a culinary work of art. With its unique combination of elements, pumpkin lasagna establishes itself as an excellent choice for convivial moments, especially during the cooler seasons, when comfort is sought in food.

Pumpkin soup, the sweet and creamy recipe

The pumpkin cream soup is a real treat culinary hug, perfect for cooler evenings. This dish, with its smooth and enveloping texture, is an example of how simplicity can be transformed into elegance. Its delicate flavor, yet rich in nuances, invites you to a slow and satisfying tasting, where every spoonful becomes a sensorial experience. The pumpkin cream soup, with its warmth and lively colour, brings with it the comfort of an evening spent in the heat, offering a relaxing break from the daily routine. This dish is not only a pleasure for the palate, but also for the eyes, thanks to its presentation that captures the autumn spirit in every detail.

The pumpkin, with its chameleon-like nature, delivers endless possibilities in the kitchen. From respect for traditions to the most daring innovations, this article aims to inspire food and wine enthusiasts to explore the many facets of this fascinating ingredient. The pumpkin is not only an autumn symbol, but a true protagonist of the table, capable of surprising and delighting the most refined palates.

Here are some ideas for cooking pumpkin

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page