Tag: Crab

the famous Pasta from Lazio revisited for the holidays! – Gordon Ramsay’s version

The Amatrician timbale it’s a first course greedy and chic, the revisitation Bucatini all’amatriciana, the famous pasta from Lazio cuisine. Always seasoned with tomato, jowls And pecorino cheese; but inserted in a moldThen baked in the oven and finally baked in a timbale scenographic: amazing to present for them parties beyond that exquisite!

It’s about a very easy preparationwhich does not involve the slightest difficulty; only attentionjust like for rice Sartù, it is oily And line with breadcrumbs Very good the panso that you can unmold easily yours Amatrician timbale. I’ll let you imagine the goodness! A true delicacy, choreographic alternative while super simple, to the classic baked pasta and lasagne; ideal not just for one Sunday in the family, but also for more special occasions and public holidays such as Christmas And New Year’s or even for Standing buffetsince it’s great too Freddo.

Discover also:

Pasta Timbale (macaroni standing in a pan, delicious)

Amatriciano timbale recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	25 minutes	35 minutes

Ingredients

Quantity for 6 people
320 g of bucatini or spaghetti 150 g of bacon (1 slice 1 cm thick to be cut into strips) 500 g of peeled tomatoes 80 g of pecorino romano 1/2 cup of dry white wine 1 fresh chili pepper extra virgin oil + that for the mould salt breadcrumbs to line the mold

Quantity for 6 people

320 g of bucatini or spaghetti

150 g of bacon (1 slice 1 cm thick to be cut into strips)

500 g of peeled tomatoes

80 g of pecorino romano

1/2 cup of dry white wine

1 fresh chili pepper

extra virgin oil + that for the mould

salt

breadcrumbs to line the mold

Method

How to make Amatriciana Timbale

First of all, follow the procedure for preparing the AMATRICIANA

you see the procedure is identical, unique differences: there are 100g more of tomato, essential to tie the timbale, you will have to cook the pasta almost hardrisotto it very little, so that it does not overcook in the oven.

Then oil a mold as desired, the plum cake mold is also fine, in this case a donut mold and add the breadcrumbs to coat perfectly.

Finally, insert the amatriciana pasta into the mold, I recommend pressing well, so as to compact the timbale and not leave any voids:

how to make Amatrician timbale

Finally, cook in a static oven already hot in the middle part at 180° for about 30 minutes.

Then remove from the oven and leave to cool completely in the mold for at least 2 hours before turning it out of the mold.

My advice is to make it the day before, heat it in the oven for 15 minutes, unmold it and leave it in the oven with the oven turned off and turned on recently already unmoulded and serve it hot.

Here’s yours ready Amatrician timbale

timbale all'amatriciana recipe

It keeps perfectly for 2 days in the fridge, both in the mold and already unmoulded.

Stuffed pizza roll (tasty, fridge-emptying, delicious recipe!) – Gordon Ramsay’s version

The Pizza roll it’s a delicious appetizer and greedy, perfect also as single dish; made with the classic Prima pizza dough stretched out Then stuffed to taste with tomato, sliced And cheeses In the end rolled up And baked in the oven where it turns into a soft roll from the stringy filling And very tasty!

It’s about a very easy preparation beyond that scenographic and well empty fridge! There basis is the tested one soft and digestible; The filling is up to you according to what you have to consume: in this case I chose a veil of passed of date tomatoes, salami, zuchinis sliced and scamorza . amazing! But you can also use leftover vegetables, pieces of cheese that have been sitting in the fridge for too long, olives or preserves; like aubergines in oil or artichokes! In short whatever you want! The cooking time is yours Pizza roll will be ready to slice and serve! Not only ideal to bring to the table instead of the more traditional one Pizza margherita ; I find it to be one original proposal For Appetizers standing or seated appetizers, also for Easter and celebrations Christmas; maybe to serve on a pre-sliced cutting board everyone gets their share and you will make everyone happy!

Discover also:

The escarole roll (pizza shell that wraps the Neapolitan filling of escarole and black olives)

Pizza roll recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes + leavening and kneading times	25 minutes	40 minutes

Ingredients

Quantity for 4 people
For the base: 300 g of plain flour 200 g of manitoba flour 400g of water 3 g of fresh brewer’s yeast or 1.5 g of brewer’s yeast (if you have little time you can use 10 g of fresh yeast and 4 of dry yeast) 1 tablespoon extra virgin olive oil 11 g of salt 1/2 teaspoon sugar For the stuffing: 300 g of blended peeled tomatoes 100g of salami 1 large courgette 100g of scamorza extra virgin olive oil basil

Quantity for 4 people

For the base:

300 g of plain flour

200 g of manitoba flour

400g of water

3 g of fresh brewer’s yeast or 1.5 g of brewer’s yeast (if you have little time you can use 10 g of fresh yeast and 4 of dry yeast)

1 tablespoon extra virgin olive oil

11 g of salt

1/2 teaspoon sugar

For the stuffing:

300 g of blended peeled tomatoes

100g of salami

1 large courgette

100g of scamorza

extra virgin olive oil

basil

Method

How to make a pizza roll

First of all, make the dough following the procedure found in PIZZA

Then, once it has risen and the folds have been made, roll it out on a lightly floured work surface to create a rectangle approximately 1 cm thick.

Finally season it, leaving 1 cm on the edge first with the peeled tomatoes blended and mixed with a pinch of salt, oil and basil, then with the courgettes cut into thin slices lengthwise, then with salami and scamorza cheese cut into small pieces:

how to make a pizza roll

at this point close the sides on themselves a couple of cm and then roll up from the shortest part, without crushing excessively until you obtain a roll.

Finally, place it on a baking tray lined with baking paper with the closure facing downwards and brush the surface with extra virgin olive oil:

cook the pizza roll

Let it rest for 15 minutes, until the oven heats up perfectly to 180°, then cook it for around 25 – 30 minutes on the middle part, for the last few minutes, transfer it to the upper part and if necessary brush with a little more oil.

Remove from the oven and leave to cool before serving

Here’s yours ready Pizza roll

pizza roll recipe

You can store at room temperature for 2 days, it is important that you seal perfectly with a film in contact so that no air leaks out.

Benedetta’s Lasagna dell’Immacolata, the seafood lasagna being prepared for lunch on 8 December. Good and creamy – Gordon Ramsay’s version

The recipe for seafood lasagna it is typical of Puglia and represents the scent of the sea and the authentic flavor of the products of the land, together with an infinite variety of unique sensations deriving from tasting it, characterizing every first course in Puglia. It is a first course that incorporates several ingredients rooted in regional tradition, including seafood, calamari and shrimp. It is preferable to use lasagne with non-egg pasta. It is tradition in Puglia to eat this first course for lunch Immaculate lunch but it is also excellent for Christmas Eve instead of the classic spaghetti with clams. You will make a great impression on your guests. So let’s see our Benedetta Rossi’s recipe

Seafood lasagna

Ingredients for 6 people

250 g of lasagne
300 g of calamari
300 g of peeled prawns
1 kg of seafood
50 g of butter
50 g of flour
500 ml of seafood water
2 cherry tomatoes
1 clove of garlic
salt, pepper, white wine, extra virgin olive oil to taste

Preparation

Start by placing i seafood in a large saucepan and cover with a lid. Cook until the shells open. Shell the seafood and reserve the cooking liquid. In a pan, do brown a clove of garlic in a drizzle of oil. Add the squid already cleaned and cut into slices, then add a little white wine. After a few minutes, add the peeled prawns and mix. Add the shelled seafood and some cherry tomatoes.

Cook for a few minutes and transfer the seafood to a bowl, reserving the cooking liquid. Place the liquids in two glasses as you will use them to prepare a kind of béchamel sauce. In a thick-bottomed pan, mix butter and flour, then add the two liquids slowly. Stir and cook until get a sauce. Blanch them lasagna sheets in salted water with a drizzle of extra virgin olive oil for about a minute. Then, lift them and place them on a towel to dry.

Now move on to assemble the seafood lasagna. Pour a ladle of sauce on the bottom of an oven-proof dish and cover with some lasagna sheets, then cover with a thin layer of sauce. Add the seafood. Continue alternating layers of pastry, sauce and seafood until you run out of ingredients. Cover the lasagna with the sauce. Cook at 180° for about 25 minutes. Once cooked, let them rest for a few minutes and then serve. Enjoy your meal!

Chef Gordon Ramsay Recipes