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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

Pastiera Donut (soft, fragrant and quick!) – Gordon Ramsay’s version

There Pastiera Donut it’s a Easter dessert incredibly easy and delicious that evokes the taste of the classic Neapolitan Pastiera! In fact it is achieved with ricotta And grain in the dough, candied fruit and aroma of Orange flowers! It is cooked in a donut mold, taken out of the oven and dusted with icing sugar. Imagine it fluffymoist and very soft to the bite, of that intense scent of spring! A amazing goodness!

Recipe very easy and fast it was born by chance: I had some leftover cooked wheat of the preparations of these Easter days. So I started from my classic ricotta cake, I re-proportioned the doses, and what came out was a tall, majestic pastiera donut with divine flavour perfect for sure to recycle the leftovers from the pastiere: candied fruit, wheat, ricotta! Not only! It’s also one quick solution and within everyone’s reach; for who who does not have time or simply he doesn’t feel like it to try his hand at preparing the original version, but he doesn’t want to give up bringing all the goodness of the Neapolitan pastiera. It’s delicious for breakfast accompanied with milk and coffee, for snackbut also how dessert for Easter lunch and Easter Buffets! Try it soon then tell me if it isn’t amazing!

Discover also:

The Ricotta Tart (a soft pastry shell containing a creamy orange-scented ricotta filling)

Pastiera donut recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	50 minutes	1 h 10 minutes


Bass	Italian	321 Kcal

Ingredients

Quantity for 6 people – 22cm donut mould
300 g of ’00 flour 200 g of fresh ricotta at room temperature 100 g of cream of wheat (made with 75 g of cooked wheat, 40 g of milk, 1 teaspoon of butter or seed oil, thickly cut orange and lemon peels) 3 large eggs at room temperature 240 g of sugar 75 g of melted butter (or 75 ml of sunflower seed oil) 3 tablespoons milk at room temperature peel of 1 large lemon peel of 1 large orange seeds of a vanilla bean (a sachet of vanillin) 80 g of candied fruit (orange and citron) a teaspoon of orange blossom flavouring 1 sachet of baking powder for desserts 1 tablespoon icing sugar to finish

Quantity for 6 people – 22cm donut mould

300 g of ’00 flour

200 g of fresh ricotta at room temperature

100 g of cream of wheat (made with 75 g of cooked wheat, 40 g of milk, 1 teaspoon of butter or seed oil, thickly cut orange and lemon peels)

3 large eggs at room temperature

240 g of sugar

75 g of melted butter (or 75 ml of sunflower seed oil)

3 tablespoons milk at room temperature

peel of 1 large lemon

peel of 1 large orange

seeds of a vanilla bean (a sachet of vanillin)

80 g of candied fruit (orange and citron)

a teaspoon of orange blossom flavouring

1 sachet of baking powder for desserts

1 tablespoon icing sugar to finish

Equipment

Method

How to make pastiera donut

First of all, make the cream of wheat by combining the cooked wheat, milk, butter and whole husks in a saucepan and cook over a low heat for 10 minutes until it becomes a thick cream. Remove the husks.

Then blend it and weigh 100 g of it, add it to the perfectly drained ricotta (squeezed in a cloth) and candied fruit chopped with a knife.

Finally, whisk the eggs with the sugar, vanilla and finely grated peels:

how to make pastiera donut - Recipe by Tavolartegusto

Add the orange blossom aroma to the egg mixture while constantly whipping, then the ricotta cream, whipping with low whisk, finally add flour with sifted yeast:

pastiera donut dough - Recipe by Tavolartegusto

Finally, pour the mixture into a perfectly buttered or oiled and floured mould:

cook the pastiera donut - Recipe by Tavolartegusto

Then cook in a very hot static oven at 180° for about 40 – 45 minutes. Attention: always do the toothpick test after 40 minutes

Finally, remove from the oven and leave to cool in the pan for 5 – 6 minutes before turning out.

Leave to cool completely for 2 hours before sprinkling with icing sugar.

Here’s yours ready Pastry donut

donut pastiera recipe - Recipe by Tavolartegusto

storage

You can store it for 3 – 4 days at room temperature, preferably in a cake tin. Remember that the more time passes, the better it becomes!

If you love this type of preparations, also discover my collection of Cakes

Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

conchiglioni 250 g
tomato puree 700 ml
bechamel 500 ml
minced veal meat 300 g
minced pork 300 g
onions 130 g
grated parmesan 60 g
carrots 120 g
white wine 150 ml
water 150 ml
extra virgin olive oil 2 tablespoons
basil
fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Chef Gordon Ramsay Recipes