Tag: Creamy

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!

Read also: Benedetta’s pumpkin lasagne, creamy and delicious: the secret of the oil to make it melt in your mouth, so it is never dry

Pasta alla Bisanzio, nothing but tomato. Ready in just 10 minutes, it’s a delicious and creamy lunch-saving recipe – Gordon Ramsay’s version

Byzantium-style pasta It’s a classic dinner-saving recipe. It’s one of those dishes to cook when you have guests at home and you didn’t even know it. It will have happened to everyone at least once. Maybe you’ve thought about make do with leftovers from the day before, or with a sandwich, and you don’t have any pan on the stove. Don’t worry, we have the recipe for you. They will only take us 10 minutes, the cooking time of the pasta, but you will still make a great impression. The pasta shapes we recommend for this recipe are half penne or zitior in any case short pasta.

Pasta alla Bisanzio

Ingredients

extra virgin olive oil 5 tablespoons
grain 4 tablespoons
tomato puree 500 g
semolina pasta 280 g
cherry tomatoes 20
basil
salt
pepper
garlic 2 cloves

Preparation

The first thing to do to prepare Byzantium-style pasta is to put the peeled garlic and two tablespoons of extra virgin olive oil in a pan. When the garlic is golden brown you can pour in the tomato puree. Rinse the cherry tomatoes under running water and cut them into wedges. Add the cherry tomatoes to the pan, season with salt and cook for 5 minutes over high heat. Bring plenty of lightly salted water to the boil in a pan, add the pasta, cook it and drain it al dente.

Tip the pasta into the pan, mix for 3 minutes over high heat, then add the parmesan, a few basil leaves, flavor with freshly ground pepper and season with the remaining raw oil. Transfer to a serving dish and serve immediately. Your Byzantium-style pasta it is already ready to be served. This mix of tomato puree and cherry tomatoes will give a lot of flavor to your dish. Simple but quality ingredients. As well as cheese, basil and pepper, which always make everything tastier. The sauce is prepared while you boil the pasta, making everything very quick.

Read also: Pasta and chickpeas with mushrooms, Super creamy without butter or cream, the secret is in the cooking water

Benedetta’s Tagliolini with smoked salmon. They can be made in 5 minutes while the pasta is cooking. The trick to making them super creamy without cream – Gordon Ramsay’s version

THE tagliolini with salmon smoked they are a creamy and tasty first course. Quick and easy to make, with just a few ingredients. Excellent for a last minute lunch, but also for a family lunch. The sauce goes well with all types and shapes of pasta, you can replace the cream with creamy cheeses, or with a bechamel sauce, or just salmon. So as you can see also for this recipe there are many variations, depending on your tastes and/or with what you have at home. I prepared this dish for an unexpected lunch, and I assure you that it was very much appreciated.

Tagliolini with smoked salmon

Ingredients:

160 g of Tagliolini (or other size and type of pasta)
100g of smoked salmon
½ onion
Extra virgin olive oil
Brandy
Nutmeg
1 pack of cooking cream or bechamel or philadelphia
salt

Method:

To prepare tagliolini with salmon, start cutting the salmon into small pieces. In a large pan, put a drizzle of extra virgin olive oil, add the very thinly chopped onion, better if you help yourself with a mandolin, and fry it over medium heat but be careful that it does not burn, if necessary, add a drop of water to make it dry without burning. As soon as it turns blonde you can eliminate it if you don’t like it or leave it depending on your taste, and add the salmon.

Brown for a few seconds, then increase the heat and simmer with brandy. As soon as the alcohol has evaporated, add the cream or if you prefer the béchamel will be fine and even better the philadelphia, mix everything, season with salt and flavor with a pinch of nutmeg. Cook the pasta in plenty of lightly salted water, pour it directly into the pan, mix well, plate, complete with chopped parsley, serve and enjoy hot.