Tag: Classic

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.

Sweet rice pancakes, Carnival sweets better than the classic ones with a very simple dough with rice. Very good – Gordon Ramsay’s version

Rice pancakes They are a very good and traditional recipe. This is a dessert that is offered in some regions for St. Joseph’s Day, but in other cases it is also presented on Carnival. In this case we present the recipe for the well-known and famous masquerade party, which is already knocking on our doors. In fact, we are already finding it in all supermarkets and bakeries the chatter seasoned in any way. But if you want to offer something different to your guests, this is the dish for you. Let’s see how they are prepared and what the ingredients are for this delicious dish.

Sweet rice pancakes

Rice pancake ingredients

rice 200 g
milk 1 l
butter 2 nuts
lemon 1
eggs 6
flour 100 g
seed oil 1 l
sultanas
waterfall
Holy wine
vanilla icing sugar

Preparation of rice pancakes

The first thing to do to prepare sweet rice pancakes is to combine the first ingredients in a pan: milk, a glass of water, a couple of spoons of butter, lemon peel, and the original rice. Light the fire and, on low flame, let it cook until the rice has completely absorbed the liquid. Transfer to a bowl and leave to rest in the fridge too For a night. Once the time has passed you can continue with the preparation.

The next day, add a pinch of salt, the egg yolks, the raisins found in the vin santo (and part of the latter) and the flour. Jumbled up everything and let it rest for 3 hours in the fridge. After resting, gently fold in the whipped egg whites. Dip the mixture, spoonfuls, into the hot oil. Leave to brown. Drain on absorbent paper to eliminate excess grease and pass in granulated sugar. Your sweet rice pancakes they are ready.

READ ALSO—> Benedetta’s cod fritters, the crunchy and tasty aperitif for the Christmas holidays with the secret to a perfect batter

recipe for the classic winter dish – Gordon Ramsay’s version

How to prepare polenta so that it is delicious

Watch the video of grandma’s procedure for making excellent polenta with mushrooms

Polenta with mushrooms is a rustic and popular dish, originating from northern Italian cuisine. Polenta, prepared with corn flour cooked in water or broth until it reaches a soft and creamy consistency, is a versatile food that pairs perfectly with the richness of mushrooms. The latter, which can vary from Apulian cardoncelli or porcini mushrooms to champignons, are often sautéed with garlic, parsley and extra virgin olive oil, enhancing their earthy flavour.

Traditionally, this dish was consumed as a substantial food by farmers, especially during the cold months when the body required caloric and energy-rich foods. Today, polenta with mushrooms represents a refined culinary choice, found on the menus of typical restaurants and in homes where you want to evoke the authentic flavors of the land. The variability of the mushrooms used can transform the dish into a truly seasonal gastronomic experience.

The preparation of polenta with mushrooms requires dedication and knowledge of the raw materials. The choice of corn flour, both yellow and white, helps to define the flavor and consistency of the dish. Likewise, the selection of mushrooms, fresh or dried, depends on the season and local availability. Modern cuisine sometimes enriches the dish with additional ingredients such as melted cheeses or aromatic herbs, creating new interpretations of a timeless classic.

Basic preparation Polenta with mushrooms

The basic preparation of polenta with mushrooms focuses on optimal cooking of both polenta and mushrooms to ensure a dish with a perfect texture and harmonious flavor.

Cooking polenta

Main ingredients:
- Water: 1.2 litres
- Craved polenta: 250 grams
- Salt: a pinch
Steps:
- Bring water to a boil in a large pot and add salt.
- Pour in the desired polenta, stirring continuously with a whisk to avoid the formation of lumps.
- Lower the heat and continue cooking for approximately 40-50 minutes, stirring frequently with a wooden spoon.

Preparation of mushrooms

Main ingredients:
- Fresh mushrooms: 500 grams
- Garlic: 1 clove
- Fresh parsley: to taste (just enough)
- Olive oil: 3 tbsp
Steps:
- Clean the mushrooms gently with a damp cloth or soft brush and slice them.
- In a pan, heat the olive oil and fry the garlic until golden brown.
- Add the mushrooms to the pan and sauté over medium-high heat until they are nicely browned and the water has evaporated.
- Add the chopped parsley

Serve the polenta with the mushrooms on top

If you liked your grandmother’s recipe for polenta with mushrooms from Cucina Geek, also try the pasta with mushrooms, the risotto with mushrooms, the turkey roulade with mushrooms and for polenta lovers you will surely like the sgagliozze recipe , that is, fried polenta.

Chef Gordon Ramsay Recipes