Tag: Classic

Carbonara: secrets and variations of the classic recipe – Gordon Ramsay’s version

Carbonara is one of the most loved dishes of Italian cuisine, with its creamy sauce based on eggs, cheese and crispy bacon. But what are they? the secrets and variations of the classic recipe that make this dish so irresistible? Let’s find out together.

The origin and tradition of carbonara

The carbonara has disputed origins, with some theories tracing it back to the cuisine of Roman charcoal burners, while others link it to American troops during the Second World War. However, one thing is certain: carbonara has become a classic of Italian cuisineloved throughout the world for its simplicity and goodness.

The key ingredients

The classic carbonara recipe requires few but high quality ingredients. Fresh eggs, pecorino romano or parmigiano reggiano, bacon or bacon and black pepper are the fundamental elements to create the creamy and tasty sauce that characterizes this dish. Choosing the right ingredients is essential to obtain an authentic and delicious carbonara.

The perfect technique

The preparation of carbonara requires a certain amount of time ability and be careful to prevent the eggs from curdling too quickly and becoming an omelette. It’s important stir the sauce continuously as it is added to the hot pasta, so as to obtain a creamy and smooth consistency. The pasta must be al dente and well seasoned with the sauce, to ensure a perfect balance of flavours.

Modern variations and reinterpretations

Although the classic recipe is a masterpiece of simplicity and taste, there are numerous variations and reinterpretations of carbonara that add a personal and creative touch to this traditional dish.

Seafood carbonara

A popular variant of carbonara is the seafood version, which replaces pancetta with seafood as mussels And clams. This version adds a salty, marine flavor to the carbonara, creating an interesting contrast with the creaminess of the sauce.

Vegetarian carbonara

For non-carnivores, there is a vegetarian version of carbonara which replaces the bacon with mushrooms or courgettes. This variant maintains the creaminess and flavor of traditional carbonara, but with a light and vegetal touch.

Carbonara is a versatile dish appreciated all over the world for its simplicity and goodness. Knowing the secrets and variations of the classic recipe can enrich your culinary experience and bring a touch of creativity to your table. Enjoy your meal!

Tiramisu mimosa cake, Much better than the classic one, Perfect for women’s day – Gordon Ramsay’s version

The tiramisu mimosa cake it is the dessert we chose to celebrate women’s day. Friday is March 8th and even though we are living in a period where there isn’t much to celebrate, at least we can drown your sorrow in a dessert. And we assure you that this will win you over, spoonful after spoonful. The procedure followed is the same as the mimosa cake. What changes is the cream, strictly mascarpone. And of course everything comes soaked in coffee. On the surface, the classic sponge cake cubes, to recall the flowers of the moment, with a nice sprinkling of cocoa to recall the color of the tiramisu.

Tiramisu mimosa cake

Ingredients

eggs 4
granulated sugar 260 g
00 flour 260 g
water 50 ml
baking powder for desserts 1 sachet
mascarpone cream (2 eggs, 80 g sugar, 500 g mascarpone, 2 tablespoons corn starch)
coffee 150 ml

Preparation

The first thing to do to prepare the tiramisu mimosa cake It’s sponge cake. Add the eggs to the granulated sugar and beat them with an electric whisk until smooth a frothy mixture. Add the flour, yeast and water and continue to work. Butter a cake tin, pour the mixture into it and cook 180 degrees for 30 minutes. Prepare the coffee, sugar it and add it to the milk, then set aside. Now let’s get ready the mascarpone cream. In a mixer combine the eggs, sugar, mascarpone and corn starch. Mix everything together, then transfer the mixture into a saucepan.

Cook over a low heat, stirring constantly until reached the desired density. Meanwhile the sponge cake has cooled, and you can cut it horizontally in 3 parts. With a brush, distribute the coffee on the disc below. Pour the mascarpone cream, leaving a few spoonfuls aside, then cover with the top slice of sponge cake. Wet this too with coffee and spread the leftover mascarpone. Cut the central sponge cake slice into pieces to form the classic cubes and cover the entire surface of the cake. Complete with a sprinkling of bitter cocoa. Your tiramisu mimosa cake ready.

Rustic Neapolitan baba: tastier and softer than the classic casatiello. Nonna Carmela’s recipe for carnival – Gordon Ramsay’s version

The rustic babais a classic of Neapolitan cuisine. It is a donut made of leavened dough, filled with cured meats and cheeses, practically the savory version of the classic dessert. A rustic to prepare and serve both as an aperitif and as a dinner, you can also prepare it and then enjoy it on classic trips out of town. In fact, you can prepare it well in advance, even the day before, as it will remain soft and tasty.

Rustic Neapolitan baba

Baba ingredients

250 g of 00 flour
250 g of manitoba flour
10 g of salt
pepper
10 g of sugar
350 g of milk
2 eggs
100g of lard
15 g of fresh brewer’s yeast
250g of cured meats
250 g of cheeses

Baba’s procedure

To prepare the rustic babà, start dissolving the yeast and sugar in the slightly warm milk. Place the flours in the bowl of a stand mixer, attach the whisk attachment and turn it on at low speed. Start adding the milk slowly, then increase the speed and add one egg at a time. As soon as the eggs have been absorbed, add the lard. Let it work for ten minutes, add the salt and pepper, mix it for a final time and turn it off, cover and leave to rest for thirty minutes.

In the meantime, cut both into small cubes cured meats and cheeses. Once the first resting time has passed, turn the whisk again and add the cured meats and cheeses. As soon as you obtain a homogeneous mixture, pour it into the buttered and floured babà mould. Place it to rest in the oven, turned off, but with the light on, for at least three hours. After this further leavening time, cook in a preheated oven at 180° for fifty minutes. let it cool before turning out.