Tag: common mushroom

Spaghetti with garlic and oil Procidana style, you have never eaten so good and creamy. Here’s the trick with the two extra ingredients – Gordon Ramsay’s version

creamy spaghetti with garlic, oil and tarallo

Spaghetti with garlic, oil and chilli pepper with taralli and Procida-style lemon they are a last minute dish that will win you over. Obviously there are two underlying reasons for this preparation Neapolitan cult ingredients. The first is the suet and pepper taralli, which with a bit of luck you can now find everywhere. The latter are the island’s lemons, which the people of Procida call bread and they are very good. Those are more difficult to find, and if you don’t have this possibility you can’t do anything else replace them with other lemons. The important thing is that they are zero kilometer and untreated.

Spaghetti alla procidana

Ingredients x 4

durum wheat flour spaghetti 360 g
Neapolitan taralli 2
untreated lemons 2
dried chili pepper 1
garlic 1 clove
extra virgin olive oil
fresh mint
salt

Preparation

The first thing to do to prepare spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style is to fillet the lemon zest with a paring knife. If you don’t have it available, grate it. The important is avoid the white part, with a more bitter taste. Crumble coarsely the two taralli suet and pepper. Remove the seeds from the chilli pepper and break it into pieces with your hands. Put the salted water for the pasta on the heat and wait for it to boil. Meanwhile, heat a drizzle of extra virgin olive oil in a pan and cook brown lightly the garlic.

Add the spaghetti and then drain them al dente, keeping aside a little cooking water. Transfer them immediately to the pan with the garlic, add the lemon zest and chilli pepper, pour in a little cooking water and sauté everything. Turn off the heat and stir with the taralli, suet and pepper and the washed and chopped mint leaves. Your spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style they are ready. Enjoy your meal.

Read also: Spaghetti in Aeolian sauce, the recipe with ancient Sicilian flavors that is made with two ingredients in 5 minutes

Zoccolette with Nutella, the super delicious Roman recipe – Gordon Ramsay’s version

To those who are not from Rome and the surrounding area, the name of this dessert may seem unusual, but I assure you that it is not a typo: the Nutella cloves they are a very simple, but equally delicious sweet that has become very popular in recent years both in Rome and on the Roman coast, especially in the Fregene area. To tell the truth, however, there is no precise and certain information on the origin of the bizarre name they bear. According to some, they could be called this because they were born in Via delle Zoccolette, a characteristic street in the heart of Trastevere.

The certain thing is that they are really good and delicious: Fried pizza dough balls on which a very generous quantity of Nutella is poured and, to conclude, abundant icing sugar. Impossible to resist, one leads to another. The contrast between the sweet flavor of Nutella and the more neutral flavor of the fried balls really makes them irresistible.

Preparing the dough for Nutella zoccolette

You can decide whether to prepare the pizza dough in the morning to use it in the evening or let it rise more quickly. There are two ways I propose: after kneading you can double the dough at room temperature for about 3-4 hours (and this is the quickest method), or alternatively you can put it immediately in the refrigerator, leave it for about 5 hours and then before frying let it acclimatise at room temperature for about 4-5 hours. The important thing, in any case, is that the dough doubles in volumeat that point it is ready to be portioned out into many small balls to fry.

When using brewer’s yeast, I prefer the dry one because I can keep it in the pantry without being afraid that it will expire as quickly as the fresh one. In this recipe we use 3g for 250g of flour, but if you have a block of fresh brewer’s yeast in the fridge you can use 10g. Ready to cook? It’s frying!

More recipes to try

Artichokes – how not to let them blacken – Gordon Ramsay’s version

Artichokes: how not to do them blacken is a question that all cooking and food and wine enthusiasts ask themselves at least once. This phenomenon, known as oxidation, not only compromises the aesthetic appearance of the dish but can also negatively influence the flavor of the artichokes. The ability to preserve the bright green color of artichokes is a hallmark of a true culinary expert. Therefore, knowing the tricks and techniques to avoid blackening of artichokes becomes essential for anyone who wants to excel in the culinary art.

Artichokes – how not to let them blacken

When working with artichokes, the first step to preventing blackening is to act quickly. After cutting or cleaning the artichokes, it is essential to immediately immerse them in acidulated water. This solution can be prepared simply by adding the juice of lemon or a little vinegar to water. The acidity prevents oxidation which leads to color change.

Another effective method is to use salt water to soak the artichokes. The salt, in addition to preventing blackening, also helps maintain the consistency of the artichokes during cooking. However, it is important not to overdo it with salt to avoid compromising the final flavor of the dish.

For those looking to preserve not only the color but also the flavor and nutritional properties of artichokes, the use of natural antioxidants such as vitamin C powder is an excellent solution. A teaspoon of powdered vitamin C dissolved in water can do wonders for keeping artichokes fresh and green.

Additionally, the way artichokes are cooked can affect their color. Cooking techniques that limit exposure to air, such as steaming or pressure cooking, can help reduce oxidation.

Finally, for those looking for inspiration on how to prepare artichokes while maintaining their color, the recipe for artichokes au gratin with parmesan can be an excellent starting point.

In short, preventing artichokes from blackening requires attention and care right from the preparation stage. By using appropriate techniques and exploiting the properties of some ingredients, it is possible to preserve the natural beauty of this vegetable, making dishes not only delicious but also visually appealing. As we have seen, with a few simple precautions, artichokes can maintain their vibrant color, enriching every dish with their unique flavor.