Tag: CREAM

Wholemeal pasta with pepper cream, salted ricotta and pine nuts (delicious!) – Gordon Ramsay’s version

Wholemeal pasta with pepper cream, ricotta salata And Pine nuts, it's a first course exquisite, variant from the classic Pasta with pepper cream; in this case seasoned not only with the roasted pepper cream, Pureed with oil, salt and basil; but with addition flakes of salted ricotta, toasted pine nuts And fresh basil; than one once mixed together with the hot pasta, will form a sauce even more creamy with gods stretches of crunchy! A combination of perfumes And watering flavors that wrap the wholemeal fusilli!

For the simple and very fast preparation, you can use peppers of your choice, Red and yellow or 1 type only. I chose Barilla wholemeal fusilli, a 100% Italian wheat pasta format with a full-bodied texture, which perfectly holds cooking by retaining any sauce! trust me they are special! Excellent hot or lukewarm for all occasions, from a quick lunch at a family dinner, prepare it early with the end of season peppers and you will feel the goodness! PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	20 minutes	40 minutes

Ingrediants

Quantity for 4 people
320 gr of Barilla wholemeal Fusilli 1 large red pepper 1 large yellow pepper fresh basil 80 gr of salted ricotta, not too hard but semi-seasoned 30 gr of pine nuts salt extra virgin olive oil pepper (optional)

Method

How to make wholemeal pasta with pepper cream

First, prepare the Pepper Cream.

The only difference, instead of parsley, use basil:

Peppers cream for pasta

Set aside.

Then weigh the pasta and heat the pasta water with coarse salt.

how to make wholemeal pasta with pepper cream

Finally lower it when it comes to a boil, drain it a couple of minutes before directly in the pepper cream that you put on the fire a few seconds before. Let the pasta reduce until it is perfectly al dente. Correct the salt, add a little more oil, stirring it over the heat.

Finally add the salted ricotta in chunks, the pine nuts previously toasted in a pan for a couple of minutes. Serve on a diner with basil leaves!

Yours is ready Wholemeal pasta with pepper cream

Wholemeal pasta with pepper cream

You can keep 1 day if you are cooked al dente!

Brioche With Gluten Free Ice Cream, Without Leavening with Ricotta in the Dough – Gordon Ramsay’s version

Quick brioches with yeast-free and gluten-free ice cream, you prepare them in a short time, they are soft and fragrant and can accommodate your favorite filling inside the ice cream or spreadable cream!

With these doses you will get approx 8 brioches.

Family💚 is not the original brioche with tuppo, but it is an excellent alternative to quickly have a fresh and super-greedy dessert!

Even if the dough is not the original one, aesthetically it can be nice to reproduce its appearance! Just divide the dough by weighing the balls, the 90 gr base, the 15 gr “tuppo”.

The dough is very soft but with a very light dusting of the mix, you can get smooth balls with your hands, form a small dimple on the top with your thumb and place the smaller round ball on it.

There brushed with milk it will ensure you a beautiful golden color as well as seal the brioche!

As soon as they are taken out of the oven, cover the brioches with one tea towel cleaned up so that their own moisture keeps them soft.

Once cold, you can cut them, fill them with ice cream and consume them immediately, or keep them empty in a bag for food tightly closed and refill at the moment of consumption.

If the brioche hardens a bit (it depends on what flour you use and also on how it is cooked) you can lightly pass it in the microwave, but without letting it overheat and then cut it and fill it with ice cream or spreads.

Homemade Gluten Free and Butter Free Ice Cream Biscuit Without Oven – Gordon Ramsay’s version

#Family hello, this is a very good ice cream biscuit, cooked in a pan, without gluten and butter, with few ingredients, simple dough with ricotta, Handmade. You bake the biscuit without an oven and you can fill it with the ice cream of your choice, packaged or homemade.

With these doses you will get 8 cookies.

A delicious variant, reminiscent of a famous packaged biscuit ice cream, is obtained by adding to the dough chocolate chips before rolling out the disc and then proceed as per recipe.

It seemed to me a more practical solution, especially in summer, to cook in a pan, but if you want you can try making them in the oven; I would say static mode at 180 degrees for 15 minutes, but you have to control them and adjust the shot according to your oven.

Our homemade ice creams: all the recipes!

This ice cream biscuit can be filled as soon as it is cold, or preserved in airtight bags and stuff at the moment of consumption, or fill with ice cream, close with transparent film like candy and place in the freezer.

When you want to eat it, obviously the cookie will be frozen, so take it out first, or you can microwave it at 180W until it softens slightly.