Tag: Cooking

Perfect Cold Pasta by Cannavacciuolo, the chef’s 5 golden rules: here’s where I put it immediately after cooking, never in the fridge – Gordon Ramsay’s version

cold pasta

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It is now well known that thecold saladwhether mixed, rice, chicken, seafood, or pasta, is the star of the summer. Of all those listed, pasta is the liveliest and richest in carbohydrates, becoming the favorite choice of ‘pasta makers’. It is a must because it is a dish colorful, fresh, tasty which is prepared with ease, savored with pleasure and is perfectly suited to both business lunches and those at the seaside. However, the result is not always the one hoped for. Below, in fact, I leave you tips and tricks to have a perfect and satisfying result!

Tips for a perfect cold pasta

Pasta shapes and cooking
Choose small and compact formats: such as fusilli, rigatoni, ditalini and mezze penne. These formats are less slippery and tend to break less than the long ones.
Cook the pasta to perfection: Don’t drain it too al dentebecause as it cools the dough can lose elasticity and harden slightly.

Seasoning and cooling
It is best to prepare the sauce in advance so that you can add it right away. This helps prevent the pasta from sticking. You can also avoid rinsing the pasta under running water. Instead, let it cool on a baking tray lined with baking paper with a drizzle of oilto retain the starch and flavor.

Ingredients
Use quality ingredients: Avoid pre-packaged condiments, often too acidic, and prefer fresh, high-quality ingredients.
Cut them into small pieces: Halved cherry tomatoes, diced vegetables and diced ham mix best with pasta. Opt for soft pickles such as capers, olives and spring onions. Avoid raw vegetables that are too hard (like carrots, unless julienned) and condiments that bind the dish together like grated cheese or mayonnaise.

Timings
Don’t make it too far in advance: Making pasta salad a day or more in advance can cause the pasta to lose flavor and consistency, and it can become sticky by absorbing water from the other ingredients. The ideal is to make it a few hours before serving (about two hours), removing it from the fridge one half an hour before eating it.

Cold Pasta Recipe

Ingredients for 4 people

  • 380 g of fusilli (or any other short format)
  • 130 g of diced cooked ham
  • a handful of datterini tomatoes
  • 30 g of caciocavallo or filatino or galbanino
  • Taggiasca olives to taste
  • basil, extra virgin olive oil, salt and pepper to taste
  • broccoli florets (if you prefer)

Preparation

To prepare Cold pasta salad with vegetables and hamstart by combining all the diced ingredients in a bowl, except the broccoli florets. Season with oil, salt and pepper, mixing well to combine the flavors. Cook the pasta according to the instructions on the package. Once cooked, drain and let it cool on a baking sheet lined with parchment paper.

When the pasta is coldpour it into a bowl and add the dressing along with another spoonful of oil. Mix everything together and garnish with basil leaves and a few slices of cooked ham, sliced ​​and rolled up in the center of the plate like a little rose. Let the pasta salad rest in the refrigerator for a couple of hours. Then take it out of the fridge half an hour before eating it, so that it comes back to room temperature and then you will be ready to enjoy it. Enjoy your meal!

Read also: Pasta fredda caprese, the first quick and good to prepare in advance with a secret: what to add to the oil

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Rice salad, Benedetta’s tricks and tips for making it perfect. What do you put in the rice cooking water – Gordon Ramsay’s version

new rice salad

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Fresh and light, the rice salad it is the true protagonist of the summer! Perfect for when you want fresh, colorful and quick to prepare dishes. Here are some tips from Benedetta Rossi on how to create a delicious rice salad with a variety of ingredients. This unique dish is ideal for lunch, dinner, at work or on the beach.

Which rice to choose?

Ribe rice: This parboiled rice, steamed before peeling, is very resistant to cooking, preventing it from overcooking. Maintains shape and texture, making it the perfect choice.

Baldo rice: With long, semi-tapered grains, this variety stands out for its consistency and cooking resistance, ideal for a full-bodied rice salad.

Carnaroli or Arborio: These rices, often used for risotto, also work well in rice salad thanks to their large, sturdy grains that maintain texture.

Thaibonnet rice: With long, tapered grains, this rice is perfect for rice salad. The beans remain separate and light.

Venus rice: A fine brown rice grown in Italy, ideal for rice salads with fish and vegetables.

Preparation of the rice salad:

1. Cooking rice: Fill a pan with plenty of water and bring it to the boil. Add salt and put a drizzle of oil into the water and finally pour in the rice. Cook it for about 15 minutes, stirring occasionally to prevent it from sticking.

2. Cooling the rice: Once cooked al dente, quickly cool the rice to stop cooking and prevent it from becoming sticky. A useful trick is to fill a large bowl with cold water and place a colander inside. Drain the rice in a colander immersed in cold water to stop cooking and remove excess salt. After a few minutes, drain it well.

3.Seasoning: In a large bowl, mix the cooled rice with your favorite ingredients. You can use grilled or chopped fresh vegetables (like cherry tomatoes, peppers, carrots and cucumbers), olives, tuna, diced cheeses and maybe some pickles for an extra pop of flavor. Season with salt and complete with a drizzle of extra virgin olive oil.

It is very important to mix the rice well with the seasoning to distribute all the ingredients evenly. The rice salad is even better if prepared in advance and left to rest, so that the flavors blend.

Read also: Sicilian rice salad, better than the classic one with anchovies, cherry tomatoes and a special ingredient that makes it unique

new rice salad

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Spaghetti degli Apostoli, the first with peppers that tastes like the sea. The summer recipe with the sauce that is prepared while the pasta is cooking – Gordon Ramsay’s version

Spaghetti degli Apostoli, the first with peppers that tastes like the sea.  The summer recipe with the sauce that is prepared while the pasta is cooking

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Among the infinite land/sea combinations, you absolutely must try these spaghetti of the Apostles with cuttlefish and peppers. A first course with a truly unique flavour, to prepare for a lunch with friends. Quick and easy to prepare, if you are not very handy, you can ask your trusted fishmonger to clean the cuttlefish for you. The secret to the success of this first course lies in the use of very fresh cuttlefishand obviously in their cooking, so as not to make them rubbery.

Spaghetti with cuttlefish and peppers

Ingredients

  • 180 g spaghetti
  • 1 cuttlefish
  • 1/2 yellow pepper
  • 1/2 red pepper
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • White wine

Method

To prepare the spaghetti, cuttlefish and peppersstart cleaning and washing the cuttlefish well, cut them into pieces.

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Also wash and clean the peppers, and cut them into small pieces. In a large pan, put a couple of turns of extra virgin olive oil, add the garlic clove and peppers, cook them over medium heat. Remove the garlic clove, add the cuttlefish,

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sauté for a minute and blend with white wineseason with salt and continue cooking for a couple of minutes.

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Cook the pasta al dente, pour it directly into the pan, add a couple of tablespoons of watersauté for a minute.

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Add a drizzle of extra virgin olive oil, mix, serve, complete with some chopped parsley and serve hot.

Read also: Cold spring pasta with tuna sauce, delicious and creamy. It can be prepared in 10 minutes, perfect for summer

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