Tag: Classic

Recipes with salmon: from classic to modern – Gordon Ramsay’s version

Salmon, with its distinctive flavor and versatility, is a beloved ingredient in contemporary cuisine. This fish not only provides health benefits due to its high omega-3 content, but also offers a wide range of culinary possibilities. In this article, we’ll explore four recipes that range from classic to modern, demonstrating the variety of ways salmon can be enhanced in the kitchen.

Innovative appetizers: salmon as the protagonist

Salmon carpaccio, the easy-to-make refined appetizer

Salmon carpaccio is an appetizer that embodies elegance and simplicity. This easy-to-prepare dish paves the way for a refined gastronomic experience, offering a taste of the sea that stimulates the senses and prepares the palate for subsequent dishes.

Salmon rolls, the recipe with ricotta and marinated courgettes

The salmon rolls, with ricotta and marinated courgettes, are a testament to creativity in the kitchen. This dish combines the delicacy of salmon with the freshness of ricotta and the lively flavor of courgettes, creating a perfect balance between taste and lightness.

Second courses: salmon in all its glory

Salmon meatballs, the very easy and super tasty recipe

Salmon meatballs represent a tasty reinterpretation of a classic of home cooking. This recipe, easy and quick to make, transforms salmon into an informal but surprisingly tasty dish, perfect for any occasion.

Baked salmon: the recipe in crust, tasty and aromatic

Baked salmon in a crust is a dish that enhances the natural goodness of the fish with an aromatic and tasty touch. The crust adds a crunchy, flavorful dimension to the salmon, creating a dish that is both rich and delicate, suited to surprise and delight guests.

Salmon is a wonderfully flexible ingredient that can be transformed into a variety of dishes, from simple and homey to refined and sophisticated. Each recipe presented here shows a different appearance of salmoninviting food and wine enthusiasts to experience and appreciate this incredible fish in new and exciting forms.

The Zuppa di Santa Carina, better than the classic Neapolitan mussel soup. The dish eaten on November 25th and 26th – Gordon Ramsay’s version

There Santa Caterina soup it is a seafood soup with potatoes, an easy to make second course that is traditionally eaten in NaplesSaint Catherine’s Day just like the mussel soup it is eaten on Holy Thursday. A delicate second course with a refined flavour, an excellent sea-land combination. There are many variations to make this soup, both in the ingredients and in the preparation, do not underestimate the spicy version. It does not necessarily have to be served as a single dish, it can be prepared by cutting both the potatoes and the fish into small pieces, and serve in single-portion bowls as an appetizer. While you give vent to your imagination, below I describe my version.

Santa Carina Soup

Ingredients:

300 g of potatoes
1 squid
6 prawns
500 g of mussels
extra virgin olive oil
salt
parsley
7-8 cherry tomatoes
3 slices of bread
1/2 onion
1 clove of garlic

Method:

To prepare seafood soup with potatoes, start washing and cleaning the squid, cut it into rings, also wash the prawns and mussels. Finely chop the onion, remove the green core of the garlic and chop it together with the onion. In a large pot, put a couple of generous turns of extra virgin olive oil, add the chopped garlic and onion, and add first the squid, and then the prawns, brown for a minute, add the white wine. Then peel and cut the potatoes into small pieces, add them to the pan, together with the tomatoes cut into quarters.

Add a glass of water and start cooking over medium heat with the pan half covered. Cook for ten minutes, then add the mussels,

and cook for another ten minutes, add salt if necessary.

In the meantime cut the bread slices into pieces and fry them in a large pan with a little extra virgin olive oil, place them on a sheet of absorbent paper to eliminate excess oil.

Place a portion of croutons on the bottom of the plate, then add the ready soup, completing the dish with chopped parsley, and some spicy chilli pepper if desired.

Original recipe with step-by-step photos of the classic Tiramisu – Gordon Ramsay’s version

The Tiramisu (tiramisu) it's a spoon dessert exquisite, great classic from the Italian cuisine, beloved all over the world! realized without cooking, with savoiardi biscuits soaked in the coffee alternating in layers with Mascarpone cream, then covered with bitter cocoa finally it is put in the fridge to rest, to then be served cold! Imagine the creaminess And softness joined to intense taste! A unique delight whose origins are uncertain And disputes between disputes between Piedmont, Friuli Venezia Giulia, Tuscany and Veneto! You want prepare it at home? Here is for you Tiramisu recipe with all tricks And secrets illustrated with step by step photo ; for realized in a short time a Perfect tiramisu! In terms of compact and non-liquid consistency, from balanced taste and delicate; And ease of execution! Own like that of the best Italian pastry shops!

Like any traditional recipe they exist different versions And many variations! What I give you today there Original recipe of the Classic tiramisu, which my family has been preparing for as long as I can remember.

It's about a easy preparation and also very fast! You can choose whether to make the most genuine homemade Savoiardi yourself, or buy them, of great quality. The secret for best results use cold ingredients from the fridge: Both the coffee to soak the cookies, otherwise they get soaked, both the filling so that it does not run out it turns out firm! but also the rest in the fridge of your dessert! Fundamental so that all flavors blend together.

In this case I have chosen to realize a single pan. But you can safely make a Single portion tiramisu in single coccotte, small glasses, cups.

The Tiramisu' it's perfect like dessert at the end of the meal for all Seasons; in particular for Special occasions And anniversaries as Christmas, Sundays in family, Birthdays, Buffet!

Discover also:

Tiramisu without eggs (perfect variant for children and pregnant women!)

Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)

Tiramisu recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	0 minutes	20 minutes

Ingrediants

Quantity for 6 people – 1 pan of 22 cm
250 gr of ladyfingers 4 – 5 cups of cold espresso coffee from the fridge 500 grams of mascarpone 4 very fresh egg yolks 2 very fresh egg whites 100 grams of granulated sugar 1 tablespoon of Marsala or other liqueur you prefer (alternatively a pinch of vanilla) 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu

First of all prepare the coffee, put it in the fridge to cool.

Then separate the yolks from the whites.

Then whisk the egg whites with 40 g of sugar until stiff. Stop when they are very solid.

Finally, whip the egg yolks with the rest of the sugar. Whip until the eggs are dense, frothy, clear and by dropping the mixture from the spoon, it falls heavily!

Whip the cold mascarpone from the fridge with the liqueur with an electric mixer to make it creamy:

Then pour the egg yolks into the mascarpone, mix gently from the bottom up. Do not worry if the mixture is hard, it is normal, be patient and do not rush, otherwise the mixture will be dismantled!

Always proceed from bottom to top and only when the mixture is blended add the egg whites until stiff.

These too must be slowly blended from the bottom up.

The thick and full-bodied Tiramisu Cream is ready:

Assemble the Tiramisu:

First of all, dip each Savoyard from both sides into a bowl in which you have poured the cold coffee and place in a pan, creating a base.

When necessary, cut the ladyfingers with a knife to avoid creating spaces:

Then add a layer of mascarpone cream. You can do it with a spoon or with a piping bag with a wide nozzle or without a nozzle:

Then cover with a new layer of ladyfingers soaked in coffee on both sides, without crushing too much.

Finally add a last layer of cream

Finally, place in the fridge to harden for at least 20 minutes, preferably a couple of hours! Before serving, sprinkle with bitter cocoa!

Here is ready Tiramisu

Storing the Tiramisu '

In the refrigerator for 1 – 2 days, then I recommend you freeze it!

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