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Pork ribs: get the perfect crunch – Gordon Ramsay’s version

The rack of pork ribs are a dish loved by many, but get the ideal crunchiness can be a challenge for many cooks. With the right technique and attention to detail, you can create perfect pork ribs that will satisfy even the most demanding palates.

The choice of meat

Before starting to prepare pork ribs, it is essential to choose the right meat. The rack of pork ribs they are generally cut from the upper back of the pig and are rich in fat, which makes them perfect to obtain a delicious crunch. Be sure to choose fresh, high-quality ribs to ensure the success of the dish.

The marinade

A well-done marinade can make a difference in the final result of pork ribs. Mix together olive oil, minced garlic, black pepper, salt and your favorite spices to create a tasty marinade. Leave the ribs to marinate in the refrigerator for at least a couple of hours, but if you have the time, let them rest overnight to maximize flavor.

Cooking

The key to obtaining crispy pork ribs it’s cooking. Preheat the oven to a high temperature, around 220°C, and cook the ribs for around 30-40 minutes, turning them halfway through cooking to ensure even browning. If you prefer extra crunch, you can put the ribs under the grill for a few minutes at the end of cooking.

The rest

Once cooked, let the ribs rest for a few minutes before serving. This will allow the juices to distribute evenly throughout the meat, ensuring a succulent and delicious texture. Serve pork ribs with fresh garnishes and tasty sauces for an unforgettable meal.

Get some crispy and perfect pork ribs requires attention to detail and a good dose of culinary passion. With the right technique and quality ingredients, you can create a dish that will win the heart of anyone who loves good food.

Leftover chocolate egg biscuits – Gordon Ramsay’s version

These are easy, quick and delicious biscuits with leftover chocolate eggs they will make your children happy. Just a few ingredients and you will prepare a recipe that is sure to be successful.

Just keep it simple shortcrust pastryroll it out and cover it with flakes of milk, dark or mixed chocolate.

Close the pastry forming little loaves and off into the oven. once the loaves are warm you can proceed with cutting.

There chocolate it will have melted inside, creating a truly irresistible taste.

You can use all types of chocolate, dark, milk, white or even the one with hazelnuts inside!

Try this tasty recipe now.

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Pasta with aubergine pesto: How to cook this first course – Gordon Ramsay’s version

How to make pasta with aubergine pesto

The process is extremely easy especially if you watch the video recipe here!

Pasta with aubergine pesto

You’ve probably never tried a quick and easy aubergine pesto. Grandma prepares it with the air fryer and the blender in order to quickly cook the aubergines and blend everything to obtain the pesto.

Preparation 10 minutes

Cooking 40 minutes

Scope First dishes

Kitchen Italian cuisine

hand blender
air fryer

1 kg of aubergines
360 gr of pasta wholemeal tagliatelle
40 gr of almonds
30 gr of parmesan cheese
60 ml of oil
Basil leaves
Half a clove of garlic
salt

PROCEDURE: HOW TO COOK PASTA WITH AUBERGINE PESTO

First, pierce the aubergines with the tines of a fork and make an incision on the top to cook them in the air fryer and put a pinch of salt and a drop of oil in the cut.
We cook the aubergines at 200 degrees for 25-30 minutes in an air fryer. We remove the softened pulp and at this point you can also boil the pasta water.
We put the cooled pulp in a jug and add the almonds, basil, half a clove of garlic, parmesan, oil and salt. Blend everything with the blender. Throw away the pasta and put the aubergine pesto in the pan with a little cooking water. Drain the pasta al dente, 3-4 minutes before what is indicated on the package of pasta. Mix for 3-4 minutes
We put the cooled pulp in a jug and add the almonds, basil, half a clove of garlic, parmesan, oil and salt. Blend everything with the blender.
Throw away the pasta and put the aubergine pesto in the pan with a little cooking water. Drain the pasta al dente, 3-4 minutes before what is indicated on the package of pasta. Mix for 3-4 minutes

Keywords pasta with aubergine pesto

Pasta with aubergine pesto is one of those extremely easy and quick recipes that everyone can prepare in a short time and cook a healthy and tasty first course, without frying! This recipe from my grandmother from Cucina Geek is even faster if you cook the aubergines in the air fryer.

INGREDIENTS FOR 4 PEOPLE – PASTA WITH AUBERGINE PESTO

1 kg of aubergines
360 g of pasta (wholemeal tagliatelle)
40 g of almonds
30 g of Parmigiano Reggiano
60 ml of oil
Basil leaves
Half a clove of garlic
salt

Chef Gordon Ramsay Recipes