Tag: Classic

Spaghetti with cheese, pepper and prawns, better than the classic dish, super creamy and ready in 10 minutes – Gordon Ramsay’s version

Spaghettoni with cheese, pepper and prawns they are an innovative and gourmet recipe. Innovation begins right from the choice of pasta. A double format goes very well with the thick and full-bodied cream that we will make you realize. Mediterranean prawns are famous for their flavour. As soon as they are seared they will give to the first person a delicate note, in contrast to the more pungent one of pecorino accompanied by pepper. The perfect addition to this classic Roman recipe. We recommend using a fresh pasta like that of Gragnano, for an excellent result.

Spaghettoni with cheese, pepper and prawns

Ingredients

spaghetti 500 g
red prawns 16
pecorino romano 150 g
black pepper 4 g
lemon zest 1
pecorino romano 40 g

Preparation

The first thing to do to prepare spaghettoni with cheese, pepper and prawns is to put the salted water for the pasta on the heat. In fact, the sauce is very quick to prepare. Add the spaghetti and move on to the other ingredients. Clean the prawns eliminating the carapace, tail, head and intestine. Keep them aside and move on to the cheese cream. In a bowl, combine the grated pecorino and pepper. Also pour two ladles of cooking water and mix well. You have to get a creamy consistency. Let’s put it in the pan. Pour another two ladles of cooking water.

Drain the spaghetti very al dente and transfer them to the pan let them risotto for 2 minutes. Grate the lemon zest directly onto the pasta, add the cream cheese and mix immediately all the ingredients. Turn off the heat and add the prawns, which will burn slightly thanks to the heat of the pasta. Complete with a final sprinkling of pecorino romano and turn again. Serve, distributing the prawns well on each plate. Add raw a grated lemon, a grated pecorino and a grated pepper. Your spaghettoni with cheese, pepper and prawns they are ready.

Pasta with cotechino ragù, a delicious idea that is made with leftovers from dinner. Better than classic ragù – Gordon Ramsay’s version

Have you ever tried it pasta with cotechino ragù? As is well known, cotechino with lentils is a must on our tables for the dinner on December 31st as it represents a good omen of prosperity and wealth. Sometimes, being very full, it happens that there are leftovers and therefore the recipe I propose today would be useful to remedy these leftovers. The next day, in fact, you can prepare some ragù to season short or long pasta (the ideal would be to use either paccheri or bucatini)

Pasta with cotechino ragout

Ingredients for 4-5 people

500 g of already cooked Cotechino
400 g of pasta
400 g of Tomato Pulp
1 shallot
half Celery
1 Carrot
half a glass of red wine
extra virgin olive oil, salt, pepper to taste

Preparation

Start by peeling the cotechino slices, cutting them into cubes if you haven’t already done so. Finely chop the celery, shallot and carrot. In a large pan, fry the celery, shallot and carrot with a drizzle of oil and a pinch of salt. After 2-3 minutes of fried, add the cotechino cubes, mixing well. After 5 minutes, add the red wine and let it evaporate. Add the tomato pulp, mix and leave to cook with the lid closed for about 30 minutes.

Meanwhile, bring the water for the pasta to the boil. Cook it pasta and drain it directly into the pan with the ragù, keeping a little of the cooking water. Sauté over high heat and, if the ragù is too thick, add a little cooking water. Finally, plate and, before serving, if you want, sprinkle with grated parmesan. Enjoy your meal!

Read also: O rraù, How to make the perfect Neapolitan ragù with the 3 secrets of Edoardo De Filippo: “You need to do the right Peppiatura”

Benedetta’s Tronco Girella, the delicious Christmas dessert that can be prepared in 5 minutes, better than the classic log – Gordon Ramsay’s version

There trunk-shaped swivel it is a valid alternative to the famous one Christmas log which is a must for traditional Christmas desserts. It occupies a special place, not only for its delicious flavor, but also for its spectacular presentation. The recipe of Blessed it provides an even more realistic touch than the classic log, with an appearance that simulates a cut trunk, complete with “bark” created with dark chocolate flakes and concentric rings obtained from a filled biscuit dough roll. The result is truly spectacular! Although it may seem like a complicated recipe at first glance, its creation is surprisingly simple.

Trunk-shaped swivel

Ingredients

6 eggs
120 g of sugar
80 g for whipping the egg whites + 40 g for whipping the yolks
1 vial of Aroma Rum
55 g of sunflower seed oil
75 g of milk
90 g of 00 flour
8 g of baking powder
500 ml of sweetened cream
250 g mascarpone
300 g of Nutella
50 g of dark chocolate

Preparation

Start from the preparation of cookie dough. Separate the egg whites from the yolks and whip them until stiff with 80 grams of sugar. Keep the whipped egg whites aside. Whip the egg yolks with the rest of the sugar until light and fluffy. Add oil, milk, flour, rum flavoring and yeast, mixing well. Incorporate the whipped egg whites into the mixture. Pour the mixture into a baking tray lined with baking paper and bake in the oven at 160°C (fan assisted) for 20 minutes.

For the filling creamwhip the cream and add mascarpone and Nutella.
For the chocolate “bark” decoration, melt dark chocolate in a bain-marie, spread it on baking paper, roll it up and place it in the freezer. Once solidified, unroll the baking paper to obtain chocolate flakes.

Assemble the swivel trunk: turn the cooled biscuit dough over, cut into strips, spread the cream on each strip and roll up to form a large swirl. Cover the log with the remaining cream and decorate with chocolate flakes.
Your delicious masterpiece is ready to amaze and delight everyone!

Chef Gordon Ramsay Recipes

Tag: Classic

Spaghetti with cheese, pepper and prawns, better than the classic dish, super creamy and ready in 10 minutes – Gordon Ramsay’s version

Spaghettoni with cheese, pepper and prawns

Ingredients

Preparation

Pasta with cotechino ragù, a delicious idea that is made with leftovers from dinner. Better than classic ragù – Gordon Ramsay’s version

Pasta with cotechino ragout

Ingredients for 4-5 people

Preparation

Read also: O rraù, How to make the perfect Neapolitan ragù with the 3 secrets of Edoardo De Filippo: “You need to do the right Peppiatura”

Benedetta’s Tronco Girella, the delicious Christmas dessert that can be prepared in 5 minutes, better than the classic log – Gordon Ramsay’s version

Trunk-shaped swivel

Ingredients

Preparation

Read also: Benedetta’s Brioche Tree with Nutella. The trick of mixed flour to make it so soft that it melts in your mouth