Tag: Classic

Soft apple biscuits by Benedetta Rossi, better than the classic cake. They melt in your mouth – Gordon Ramsay’s version

soft apple biscuits 2

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Soft apple biscuits they are perfect for a light breakfast or a tasty snack. These treats are super easy to make and don’t take long particular skills nor hard-to-find ingredients. Among the many apple-based recipes, these biscuits stand out for their simplicity and goodness, ideal to prepare alone 30 minutes without the need for molds or rolling pin. This is possible by following the recipe step by step Benedetta Rossi. Tasty and genuine, they will conquer everyone with their delicate flavor and soft consistency. Try them and you’ll see how one leads to another!

Soft apple biscuits

Ingredients

  • 2 eggs
  • 100 g of sugar
  • 100 g of butter
  • 350 g of 00 flour
  • 16 g of baking powder
  • 2 apples
  • Cinnamon to taste
  • Powdered sugar to taste

Preparation

Let’s start preparing the soft apple biscuits breaking the eggs into a large bowl and mixing them with an electric whisk. Add the sugar and continue mixing until obtained a homogeneous compound. Add the softened butter and mix again until it is well blended with the other ingredients. Prepare the flour and add it a little at a time, continuing to mix, together with the baking powder. When the dough starts to come together denserwork it with a spoon and add the remaining flour until you obtain a soft consistency.

At this point, join peeled apples and cut into small pieces and mix well. With the help of a spoon, arrange the spoonfuls of dough on a baking tray lined with baking paper, without worrying about obtaining a regular shape. Cook the biscuits in a preheated static oven at 180°C for about 20 minutes, or in a fan oven at 170°C for the same time. Your soft apple biscuits they are ready. Store them in a tin or airtight container, in a cool, dry place, to keep them fragrant and tasty for at least 2-3 days.

READ ALSO—> Sicilian clouds, Only 3 ingredients for biscuits that have memories of childhood and melt in your mouth

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Sicilian rice salad, better than the classic one with anchovies, cherry tomatoes and a special ingredient that makes it unique – Gordon Ramsay’s version

Sicilian rice salad

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Sicilian rice salad

Rice with anchovies, cherry tomatoes and muddica atturata it is a journey into Sicilian flavors. “In Sicily the colors don’t just end up in your eyes, they enter your veins and bones.” With these words, Fabrizio Caramagna perfectly describes the essence of this land and its flavours. Today we present you a recipe that embodies this philosophy. The result is a dish that contains all the intensity and richness of Sicilian flavors, perfect for a lunch or dinner that wants to celebrate the traditions and goodness of Mediterranean cuisine. Let’s see together how to prepare it.

Rice with anchovies, cherry tomatoes and muddica atturata

Ingredients

  • Rice
  • Anchovies
  • Cherry tomatoes
  • Garlic (small pieces)
  • Extravirgin olive oil
  • Chopped parsley
  • Ground chilli pepper
  • Pepper
  • salt
  • Black olives
  • Muddica landed

Preparation

To prepare this dish, start by cooking rice in a pan with water and salt. Use the ratio of one cup of rice to two cups of water. Once the rice is cooked, drain it, reserving some of thecooking water. In a pan, heat a generous drizzle of extra virgin olive oil and add The anchovies. Mix the anchovies with the oil until they have melted, creating a flavorful base for the dish. At this point, add the cherry tomatoes cut in half and a few small pieces of garlic, being careful not to burn it. When the cherry tomatoes begin to soften, add the previously cooked rice.

Season everything with ground chilli and pepper, mixing well over low heat to blend the flavors. If the rice is too dry, add a little of the reserved cooking water. Continue mixing, then add the chopped parsley and black olives. For a further touch of flavour, add some anchovies cut into small pieces. The secret of this dish lies in the finishing touch: the muddica landed, or toasted breadcrumbs. Just before serving, sprinkle the rice generously with this crunchy delight, which will add a unique texture and an irresistible toasted flavor. Yours rice it’s ready, enjoy your meal.

Read also: Neapolitan rice sartù. Zi Teresa’s oldest recipe in Naples on the seaside village. The first of the Easter tradition

Sicilian rice salad

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Spaghetti with clams from Santa Rosalia, tastier than the classic ones with an entirely Sicilian addition. What comes at the end – Gordon Ramsay’s version

Lupine tagliatelle and fennel pesto

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Lupine tagliatelle and fennel pesto

Santa Rosalia’s Spaghetti alle vongole are made with wild fennel pesto and clams and they are a truly irresistible first course, perfect for those who love the flavors of the sea. Prepared with few ingredients, It is cheap and simple to make. Wild fennel is a widely used ingredient in Sicily, especially for traditional dishes such as the famous pasta with sardines. This dish is ideal for a summer lunch or light dinner, and will transport you right to the Mediterranean coast. Below are the necessary ingredients and steps to prepare this delicious dish.

Spaghetti with wild fennel and clam pesto

Ingredients x 4

  • 320 g of spaghetti
  • 2 kg of clams
  • 1 clove of garlic
  • 1 sprig of parsley
  • Extra virgin olive oil to taste
  • Salt to taste

For the wild fennel pesto

  • 250 g of wild fennel
  • 1/2 clove of garlic
  • 40 g of grated parmesan
  • A handful of pine nuts
  • Extra virgin olive oil to taste
  • Seed oil to taste

Preparation

The first thing to do to prepare spaghetti with wild fennel pesto it’s pesto. Start by eliminating the hardest parts of the fennel and rinsing it carefully under running water. Blanch it in a pan with plenty of water for about 20 minutes, then drain it and let it cool. Transfer it in a blender together with pine nuts, parmesan, garlic, a pinch of salt and a mix of olive oil and seed oil. Blend until obtained a homogeneous consistency, adding oil if necessary. Let’s now move on to preparing the clams.

Rinse them under running water and clean them well. Place them in a non-stick pan with a sprig of parsley, a drizzle of extra virgin olive oil and a clove of garlic. Cover with a lid and let it cook on a high flame until they open. Remove the shells and place the clams in a bowl, filtering some of the cooking liquid to keep them moist. Drain the spaghetti al dente and toss them in the pan together with a few ladles of clam liquid. Complete cooking by absorbing all the liquid. Season spaghetti with wild fennel pesto, add the clams, a drizzle of raw extra virgin olive oil and serve immediately. Enjoy your meal!

READ ALSO—> Spaghetti alla San Pantaleo, the first Sicilian that even made VIPs go crazy. Creamy and delicious with 2 ingredients

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