Tag: CREAM

Puff pastry stuffed with escarole Christmas recipe quick and easy – Gordon Ramsay’s version

Puff pastry stuffed with escarole: a perfect appetizer for Christmas, a savory centerpiece stuffed with escarole. In Naples, the escarole pizza is a classic on Christmas Eve and the New Year's Eve dinner, this wreath of puff pastry is a quick and tasty alternative to make. The decoration is completed with a central candle and sprigs of rosemary.

Ingrediants

1 round pastry
700 gr of escarole leaves
150 gr of spreadable cheese with black olives
1 tablespoon of salted capers
6 black olives from Gaeta
3 tablespoons of extra virgin olive oil
sesame and / or poppy seeds
5 sprigs of rosemary

Watch the video of the puff pastry filled with escarole

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How to make the puff pastry filled with escarole

We prepare the Neapolitan escarole in a pan with olives and capers. We remove the core from the escarole, wash the leaves and pour them in plenty of boiling salted water. We let it cook for 10-15 minutes and drain.

In a pan, pour 3 tablespoons of oil, 1 clove of garlic (optional, to be removed after a few moments), and a tablespoon of previously washed capers to remove excess salt. We pour the escarole and finish cooking in a pan for 8-10 minutes. One minute from the end of cooking, add the pitted black olives.

Put the endive in a colander to remove excess water and let it cool. Cut the round pastry into 8 wedges

we form a star. We overlap the bases of the wedges to each other and press to make them stick together. We make with the black olive spread cheese using a spoon or one sac à poche,

add the drained escarole and close the tips inwards.

We place the crown inside a baking tray with parchment paper. Brush with milk and add poppy seeds and / or sesame seeds to the surface.

We bake at 180 degrees until golden brown. Remove from the oven and arrange on a serving plate, place the candle holder in the center and all around the sprigs of rosemary. We serve, and our puff pastry filled with escarole is ready.

WINE PAIRING: Fiano di Avellino

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

Puff pastry stuffed with escarole

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Enjoy your meal!

3.1

Grana Padano PDO: advice on use and combinations Quick and easy recipe – Gordon Ramsay’s version

The Grana Padano PDO it is among the most used cheeses in Italian cuisine.

It can be tasted alone or in combination and in a great variety of recipes.

To fully appreciate the organoleptic properties of Grana Padano PDO to be consumed in purity, it must be kept at room temperature an hour before serving it by removing it from the film or vacuum, preferably cut with the special drop knife for single tasting portions.

For theaperitif Grana Padano is perfect if served with a glass of Italian bubbles; for thestarter it can be served both alone and in multiple preparations.

It is also possible to serve Grana Padano to at the end of the meal accompanied by jams and honey: the best combinations are with chestnut honey, pear jams and mustards, green tomatoes and fig jam.

Use of Grana Padano in the kitchen

Grana Padano PDO aged from 9 to 16 months

Grana Padano PDO aged from 9 to 16 months is suitable for gratin of preparations in the oven, thanks to the greater humidity of the cheese which evaporates slowly during cooking, allowing uniform cooking.

It is also indicated in the preparation of sauces and creams as it dissolves easily and its delicacy does not cover the flavors but enhances them.

Grana Padano aged within 16 months is also suitable for cold dishes: cut into flakes in various salads, while thinly sliced (using the slicer) with carpaccio.

Grana Padano PDO aged over 16 months

Grana Padano aged from 16 to 20 months as well as being suitable for grating and consumption in purity, is also indicated in fillings and fillings mostly of savory pies, pizzas, focaccias and croutons and croquettes. The greater maturation makes it a cheese with a stronger flavor that manages to emerge even in richer and more complex preparations.

This type of Grana Padano being less humid allows the creation of tasty and crunchy waffles perfect for delicious finger food.

Grana Padano PDO Riserva

The Grana Padano PDO Riserva (aged for over 20 months) is perfect to be enjoyed in purity, perhaps accompanied by a good sweet wine and meditation, as well as to flavor and complete various types of dishes.

The preparations that are best suited to be enriched with Grana Padano PDO Riserva are i first dishes. This type of Grana Padano PDO, in fact, is excellent for whisk risotto or for season soups, soups and dishes based on pasta.

Fluffy Japanese pancakes (tall, fluffy and butter free!) Quick recipe – Gordon Ramsay’s version

THE Fluffy pancake I'm a sweet breakfast amazing, the Japanese version classic American Pancakes! They prepare themselves with whipped egg whites to snow, without butter And double cooking; which happens by adding a new layer of dough on the cooked pancake; in this way they take on the unmistakable characteristic "fluffy" that is to say super tall And super fluffy, exactly double that of the Americans! In addition to one very light consistency, so soft and ethereal from melt at the bite as a souffle! In one word: spectacular!

Japanese pancakes, I couldn't resist and I immediately got to work! Also because it is one quick preparation And very easy! You will need them just a few minutes to make them happen! THE secrets for a perfect result are: get a dough that does not disassemble And pay attention to cooking, wait for the right moment to add the double dough! Follow all step by step advice and you will get the Fluffy pancake best ever! Delicious, fragrant, very high And very soft ! Just like Dorayaki, they are perfect to serve natural, with powdered sugar, maple syrup, fruit, chocolate! not just for breakfast and start the day with taste and energy! but also for one nutritious snack, also kids love them and they will ask you all the time!

Discover also:

Muesli – Granola (the easy and delicious step-by-step illustrated recipe)

Fluffy pancake recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	10 minutes	20 minutes

Ingrediants

Quantity for 4 pieces
2 large eggs 35 grams of flour 25 grams of milk 1 heaping tablespoon of sugar vanilla (1 sachet or 1/2 berry) 1 level teaspoon of sifted baking powder

Method

How to make Japanese Pancakes

First of all, separate the yolks from the whites.

Then beat the egg whites perfectly until stiff peaks. Separately, mix all the other ingredients with a hand whisk

Finally, add the egg whites to the mixture in 3-4 times, mixing from the bottom up without letting the mixture take apart! It is very important that it is swollen and mounted:

Then heat a non-stick pan. grease it with a handkerchief stained with coconut oil, seeds or butter.

Then add a layer of dough (2 tablespoons) then add a drop of water to the pan to the side so that it does not flood the pancake and cover with a lid.

Cook for about 2 minutes on a low and constant heat.

When the edges are more or less formed and you manage to lift the pancake, add 1 tablespoon of dough on top of the pancake, right in the center, making sure that it does not slip away.

Close quickly and cook for another 1 minute until the top layer is well cooked!

At this point, turn the pancake and cook on the other side for about 1 minute. Make your sweets this way.

Sprinkle with powdered sugar and enjoy immediately!

Here are ready i Fluffy pancake!

You can keep them just a few hours after cooking, then they will slowly lose their consistency.