Tag: Creamy

Spaghetti with mussels Puzzulana style, the secret of 7 spoons to make them creamy and tasty. Better than clams – Gordon Ramsay’s version

Spaghetti with puzzulana mussels they are called this way because they are a recipe from Campania, particularly from the area of Pozzuoli. Seafood abounds here and this dish is often the protagonist of family tables, also because it is very simple and quick to prepare. The scent of the sea it fills the house and the mussels are so tasty you don’t need many other ingredients. In fact these spaghetti are prepared blank. We obviously advise you to buy top quality fish from your trusted fishmonger, and if you want to save time you can buy them already cleaned and shelled.

Spaghetti with mussels puzzulana style

Ingredients x 4

mussels 1 kg
extra virgin olive oil 7 tablespoons
garlic 2 cloves
pepper
salt
chopped parsley
spaghetti 350 g
grated cheese

Preparation

The first thing to do to prepare spaghetti with puzzulana mussels is cleaning seafood. Remove the byssus and rinse them under running water rubbing them together. Transfer them to a pan, wet them with a glass of water, cover with a lid and let them open over medium heat. Once they are all open, let them cool and then shell them and keep them aside in a bowl. Filter their cooking liquid and save this too. Meanwhile you can put the water for the pasta on the heat. Salt it very little because the mussels are already very tasty.

Meanwhile, heat in another pan the 7 tablespoons of extra virgin olive oil. When it is hot, add the mussels, their cooking liquid and a sprinkling of pepper. Cook for 3 minutes. Drain the pasta al dente and transfer it to the pan with the seafood, then sauté everything and season. Serve and complete with a sprinkling of chopped parsley, pepper and, if you like, grated parmesan. Your spaghetti with mussels puzzulana style they are ready. Enjoy your meal.

Read also: Spaghetti in Aeolian sauce, the recipe with ancient Sicilian flavors that is made with two ingredients in 5 minutes

Creamy penne, asparagus and canned tuna. The quick recipe that can be prepared in 10 minutes with the milk trick – Gordon Ramsay’s version

A first spring course, creamy, easy and tasty. A quick first course to prepare, just a few ingredients are enough to amaze your guests. The creaminess is given by the spreadable cheese, you can choose the one you like. I mixed it with the spreadable cheese of chives, finely chopped, for an even more particular flavour. Without considering that asparagus is very good for our body.

Creamy penne, asparagus and tuna

Ingredients:

180 g of pasta
150g of asparagus
80 g of tuna in oil
extra virgin olive oil
50 g of spreadable cheese
chives
1/2 spring onion
2 tablespoons of milk
salt
parsley
chilli powder (if desired)

Method:

To prepare creamy penne, asparagus and tuna, start washing the asparagus, remove the white part, and cut the stems into rounds. Keep the tips, which will be used to garnish the final dish. In a large pan, put a couple of turns of extra virgin olive oil, brown the tips first, set them aside. Add the chopped spring onion and the asparagus slices. Cook for a couple of minutes.

Add tuna, mix, and cook for another five minutes.

Chop chivesmix it with the spreadable cheese, add it to the pan,

add the milkand, mix and season with salt.

Cook pasta al dentepour it directly into the pan, mix,

plated, completing the dish with the asparagus tipschopped parsley and chilli powder.

Read also: Creamy spaghetti alla flag by Benedetta Rossi, Ready in 10 minutes without cooking almost anything. A unique goodness

Etna lemon linguine with Giorgio Locatelli’s secret recipe, Sicily in a bite, super creamy and good – Gordon Ramsay’s version

Etna PGI lemon linguine they are a fragrant and colorful dish with the flavor of Sicily. Today we will see the recipe of Giorgio Locatelli, a chef who has established himself in the panorama of Italian cuisine thanks to his participation in the television program Masterchef as a judge. But not only in Italy, the chef was also the first to obtain one Michelin star outside our peninsula. What distinguishes it is the attention to sustainability, the promotion of always seasonal foods, like this dish, which with every bite makes us feel the Mediterranean on our palate.

Linguine with Etna PGI lemon

Ingredients

linguine 120 g
breed broth 400 ml
chili pepper 1
breadcrumbs 2 tbsp
anchovies 3 fillets
garlic 2 cloves
yellow cherry tomatoes 8
lemon 1
salt
pepper
chopped parsley 1 tbsp
extra virgin olive oil 4 tablespoons

Preparation

The first thing to do to prepare Etna PGI lemon linguine is to heat a spoonful of extra virgin olive oil in a pan. Brown the garlic clove, then add the anchovies and let them melt. Add the breadcrumbs and toast them for 3 minutes. Rinse the cherry tomatoes, cut them in half and set them aside. In another pan, del diameter as large as linguine, heat more extra virgin olive oil together with the other clove of garlic, the chopped chilli pepper and the grated peel of half a lemon. Fry until all the ingredients release their flavor and then remove the garlic.

Drop the linguine directly into the pan. Cover with the breed broth and risotto the pasta, adding more broth if necessary and stirring constantly. After 7 minutes start drying the linguine. Add salt if necessary. Add the cherry tomatoes and a light squeeze of lemon, chopped parsley and extra virgin olive oil. Stir everything and plated, then complete with breadcrumbs on each plate. Your linguine with Etna PGI lemon they are ready. Enjoy your meal.

Chef Gordon Ramsay Recipes

Tag: Creamy

Spaghetti with mussels Puzzulana style, the secret of 7 spoons to make them creamy and tasty. Better than clams – Gordon Ramsay’s version

Spaghetti with mussels puzzulana style

Ingredients x 4

Preparation

Read also: Spaghetti in Aeolian sauce, the recipe with ancient Sicilian flavors that is made with two ingredients in 5 minutes

Creamy penne, asparagus and canned tuna. The quick recipe that can be prepared in 10 minutes with the milk trick – Gordon Ramsay’s version

Creamy penne, asparagus and tuna

Ingredients:

Method:

Read also: Creamy spaghetti alla flag by Benedetta Rossi, Ready in 10 minutes without cooking almost anything. A unique goodness

Etna lemon linguine with Giorgio Locatelli’s secret recipe, Sicily in a bite, super creamy and good – Gordon Ramsay’s version

Linguine with Etna PGI lemon

Ingredients

Preparation

Read also: Linguine alla Masaniello, the ancient Neapolitan recipe from Osteria da Carmela, tastier and quicker than garlic and oil with water trick