Tag: Couscous

Recipe Spaghetti Alle Vongole Veraci With Bronte Pistachio Pesto – Gordon Ramsay’s version

To prepare the spaghetti with clams with Bronte pistachio pesto it is necessary to immerse the clams in cold, salted water for at least an hour.

In the meantime we prepare the Pistachio pesto:

in the glass of the blender we whisk i pistachios with the parmesan, the basil, the salt, the pepper, the Lemon peel and theoil extra virgin olive oil (only 20 g), until a creamy mixture is obtained.

In a large pan we fry it clove of garlic with extra virgin olive oil (20 g). We drain the clams and transfer them inside the pan. Let's blend with the White wine and cook for 4/5 minutes with the lid on.

We temporarily transfer the clams in a bowl leaving the sauce inside the pan. We eliminate the empty shells, thegarlic and the clams that have not opened.

We shell half of the clams and let's keep them aside.

We cook the spaghetti in salted water and drain them a few minutes before the term indicated on the packaging pasta. We set aside a ladle of cooking water.

We pay the spaghetti inside the pan with the sauce of clams, we add the pistachio pesto and a ladle of cooking water.

When cooked the pasta, we add the clams shelled.

We serve the spaghetti garnished with clams with the shell we had kept aside, with the chopped pistachios and with a sprinkling of parsley chopped.

Spaghetti ready !!! Everyone at the table!

The cleaning operations of clams they are essential for the success of the dish. If there are sand residues, it is recommended to carefully filter the sauce with a cotton napkin.

Salmon and avocado tartare – Gordon Ramsay’s version

Salmon tartare is one refined and simple recipe based on raw salmon, avocado and flavorings. A very easy but impressive dish, ideal for surprising friends. It can be served both for a tasty appetizer or as a tasty second course.
The important thing is that the salmon you use is safe, that is pulled down.

What does it mean to kill fish?
Breaking down fish is an essential process for eliminating parasites that could nestle in the animal, one above all the anisakis, the most feared and the most dangerous. Any fish species if eaten raw needs to by law to be shot down at the temperature and for the necessary time.

The blast chiller is a professional freezer which brings the temperature to -20 in no time.

So to prepare an excellent salmon and avocado tartare, buy the salmon already culled from your trusted fishmonger, or buy fresh fish and then freeze it in your freezer where it must remain at least 96 hours.

Then you can defrost the salmon fillet and proceed with the preparation of your tartare!

Salmon and avocado tartare

Ingredients

250 g salmon fillet (the fillet is leaner)
1 avocado
a lime
Tabasco sauce
a handful of cherry tomatoes
fresh ginger
salt
pepper
oil

Preparation

Take the salmon fillet, fillet it and cut it into cubes.

Transfer it to a bowl and season with salt, pepper, grated lime zest (1 lime per 200 grams of salmon), a teaspoon of Tabasco sauce.

Peel and grate about 1 cm of fresh ginger root and add it to the mixture, together with the finely chopped chives.

Mix everything and cover with cling film. Let it rest in the refrigerator for at least 30 minutes.

Meanwhile clean the avocado, chop it with a fork, add the lime juice, salt and pepper.

Then cut the Pachino tomatoes into very small cubes and, after having squeezed them, add them to the avocado sauce.

Take a medium-sized pastry ring, put under a layer of avocado and cherry tomatoes sauce and press gently with the lid of the pastry ring.

Then clean the cap.

Then add a layer of salmon mixture and press gently with the cap.

Keep the cap on the mixture and remove the pastry cutter.

Finally, remove the cap and garnish the salmon tartare with chopped toasted almonds or pistachios and whole chives.

Serve with toasted croutons and salad.

Enjoy your meal!

If you love salmon, try this tasty recipe too:

Salmon cheesecake easy recipe

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Spaghetti with Arselle Cooking Recipe – Gordon Ramsay’s version

Ingredients for 4 people

Frozen clams g 200

medium thickness spaghetti g 400

parsley g 50

two cloves of garlic

olive oil 150 g

black pepper salt.

Cooking Recipe Spaghetti with Clams.

Clean and wash the parsley, and chop it together with the garlic; then put it in an oval container with high sides, suitable for cooking in the microwave. Place the clams in a colander and keep them for a moment under cold running water; then let them drain and add them to the parsley; also add the oil and place the container in the oven. Program this at maximum power, leaving the clams in it for about 1 minute. Meanwhile, bring up the boil on the stove to 600 g of not excessively salty water. After one minute, remove the clams from the container placed in the oven and set them aside. Pour the boiling water and the chopped spaghetti (even whole if you prefer, as long as they can be well immersed in water) into the same container (it must not be washed). Stir, put the pan back into the oven, always programmed at maximum power, and, after 3 minutes, stir again, cover the pan, bring the power to half and let the pasta cook for 10 minutes. About halfway through cooking, not before, add the clams, stir and finish cooking. Leave the pasta in the oven for 2 minutes, then mix in a large pinch of pepper (paprika if desired), season with salt and serve the pasta hot.
You can also flavor the sauce with a spoonful of excellent tomato paste, which you will combine, at the beginning of processing, with parsley and oil.

Processing time: About 20 minutes

Cooking time: 14 minutes, plus 2 rest in the off oven

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Chef Gordon Ramsay Recipes

Tag: Couscous

Recipe Spaghetti Alle Vongole Veraci With Bronte Pistachio Pesto – Gordon Ramsay’s version

Salmon and avocado tartare – Gordon Ramsay’s version