Tag: Couscous

The Frandura di Montalto, nothing more than a cat. A simple but delicious dish that can be prepared in 5 minutes, all raw in the oven – Gordon Ramsay’s version

There Frandura of Montalto Ligure is an authentic delight of Ligurian cuisine, particularly renowned in the town of Montalto Ligure, located in the province of Imperia. It is a savory potato cake, a traditional, ancient and rustic dish, typical of the Ligurian mountains, which perhaps does not enjoy the fame of other specialties, but certainly deserves to be discovered! Prepared with simple ingredients such as potatoes, flour, milk and cheese, it is a recipe without pastry and eggs, but rich in taste and tradition.

Ligurian Frandura

Ingredients

6 medium potatoes
120 g of flour
1 glass of milk
80 g of parmesan
extra virgin olive oil, salt, marjoram to taste

Preparation

Peel and slice the potatoes finely, then arrange them evenly on the bottom of a baking tray previously greased with oil. Sprinkle them with a light sprinkle of salt.

In a large bowl, mix the flour with the milk, oil, salt and, if desired, the marjoram, until you obtain a smooth, lump-free batter. Pour the batter over the potatoes, making sure to cover them completely, and add the grated parmesan.

Bake at 200°C and leave to cook until a golden crust forms on the surface, about 15-30 minutes, depending on the consistency of the batter. It is advisable to check the cooking after about 15 minutes to ensure the right consistency. Enjoy your meal!

Read also: Baked stuffed potatoes, Benedetta’s dinner-saving recipe. All raw in the oven, stringy and delicious

Vegetarian recipes and diet: 4 recommended recipes! – Gordon Ramsay’s version

Vegetarian recipes and diet: 4 recommended recipes! – Easy Cooking

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Sweet couscous with the ancient recipe of the nuns of Agrigento, the best forgotten dessert there is – Gordon Ramsay’s version

Sweet couscous it is a typical recipe from Sicily, in particular from the Agrigento area. The Cistercian nuns still prepare it here today, never sharing it with anyone the secret of the recipe. But in every part of the island attempts are being made to replicate it, with all different methods. To accompany the preparation obviously typical local products, like pistachios and almonds, which are never missing. This course can be served at breakfastaccompanied by fresh fruit and yogurt, or at the end of the meal with a nice mascarpone and blueberry cream.

Sweet cous cous

Ingredients x 4

pre-cooked couscous 200 g
currants 200 g
sugar 160 g
orange juice 120 ml
shelled pistachios 80 g
peeled almonds 80 g
dark chocolate 30 g
cardamom seeds 3
lemon peels 2
orange peels 2
clove 1
salt

Preparation

The first thing to do to prepare sweet couscous is to lightly crush the clove and cardamom seeds. Place them in a saucepan and combine the other ingredients: orange juice, 50 grams of sugar, 80 ml of water, lemon and orange peel and a pinch of salt. Put on the heat and let it go until it reaches the boil. Filter the sauce and pour it over the couscous. Let it marinate for 15 minutes, then crumble it helping yourself with a fork. In a blender, combine pistachios, almonds and 20 grams of sugar and reduce them to powder.

Add the mixture to the couscous together with another 20 grams of sugar and amalgamate. Also shell the currants. Add 50 grams to the couscous and completed with chopped dark chocolate. Mix again. In a saucepan, combine the remaining currants, 150 ml of water and the last 70 grams of sugar. Cook everything for 10 minutes, then blend helping yourself with an immersion blender. Serve the couscous accompanying it with this sweet sauce. Yours sweet cous cous it’s ready. Enjoy your meal.