Tag: Creamy

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.

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

Carbonara with cooked eggs, the trick to make it super creamy and good but suitable for everyone – Gordon Ramsay’s version

There classic carbonara we know it is made with raw eggs, but in this way many have to give it up to avoid running the risk of egg-related diseases. Pregnant women in particular cannot eat at all raw eggs and so they are forced to give up this delicacy. But there is a way to eat an excellent carbonara, super creamy even by cooking eggs. Let’s see how.

Carbonara with cooked eggs

Ingredients

400 g of spaghetti
200 g of bacon
5 hard-boiled egg yolks
2 handfuls of pecorino
salt
Pepper

Preparation

The procedure is the classic one, but slightly longer since we will have to cook hard-boiled eggs first and then prepare the cream. So let’s boil the water and then drop in the eggs. Let them cook for ten minutes and then remove them. Let them cool and then shell them.

We then obtain the yolks and separate them from the whites. Once this procedure is done, set the reds aside and place them in a bowl. Now let’s move on to the preparation of classic carbonara. We cut into strips the pillow and then put it in the pan to sweat it. Low flame and wait for the fat to melt. Let’s say someone adds more fat to the fat. So if you want you can add a drizzle of oil to make it melt better.

We wait for it to become crunchy and melt all the fat. We separate the bacon from its fat. Since it is still hot, we pour the latter (the fat) into the bowl where the egg yolks are (already flaked) and begin to press well. We also put on the water for the pasta and add the pasta as soon as it boils. Let’s salt the water and use a little cooking water with pecorino cheese to create a perfect cream with the egg yolks.

We drain the pasta directly into the pan greased with fat and complete the cooking. Turn off the heat and mix everything with the cream. We mix everything and also add a part of the bacon and then garnish each dish with the leftover bacon. Enjoy your meal.

Chef Gordon Ramsay Recipes

Tag: Creamy

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

Carbonara with cooked eggs, the trick to make it super creamy and good but suitable for everyone – Gordon Ramsay’s version

Carbonara with cooked eggs

Ingredients

Preparation

Read also: Spaghetti alla Masardona, the most loved dish in the Neapolitan neighborhoods, just two simple ingredients and lots of flavor. A kindness