Tag: Creamy

Recipe and tricks for a very creamy filling! – Gordon Ramsay’s version

There Nutella pizza and the sweet version made with soft leavened dough of Pizza; cooked and stuffed with Nutella! A stratospheric goodness who sees the combination basic greedy fluffy from the toasted bottom of the pizza with the hot nutella And very creamy!

Saturday night, it was a loaf left over of Margaret; there desire for something good it was imminent, so, I cooked it classic flour base, waterfall And yeastin round shape with the double cooking method, plate + oven. You can also make one pan pizza with nutella or gods panzerotti with nutella . When they saw it arrive at the table, basically they all competed whoever eats the last slice! It’s about a Very easy recipe ; but be careful, read the procedure carefully where I leave you gods Useful tricks to have one fluid fillingvery creamy and does not dry out!

The Nutella pizza is excellent not just freshly bakedfor a snacka dessert at the end of the meal a buffet or birthday party! If you have a few slices left over, it’s delicious the next day too at breakfast, perhaps with a hot milk or coffee! Try it soon it will become there children’s favorite and not only!

Discover also:

the Nutella tart (all the tricks to have it creamy inside)

Nutella Pizza Recipe

Ingredients:

For the base:

300 g of plain flour

200 g of manitoba flour

400g of water

3 g of fresh brewer’s yeast or 1.5 g of brewer’s yeast ( if you have little time you can use 10 g of fresh yeast or 4 g of dry yeast)

1 tablespoon extra virgin olive oil

11 g of salt

1/2 teaspoon sugar

For the filling:

How to make Pizza with Nutella

First of all, make the PIZZA DOUGH, alternatively ready-made dough, fridge or thawed dough is fine.

Then dust the work surface with flour, and divide the dough into 4 loaves of approximately 220 g if you want to make round pizzas of 24 cm each

Roll with floured hands to make the dough round, sprinkle with flour and cover with cling film:

Leave at room temperature to rest for about 40 minutes.

Then take one loaf at a time, start from the center of the loaf and tap with your fingertips to widen it into a circle to a size of about 20 cm. Take care to leave a slightly more swollen edge of about 1 cm:

Finally, once the pizza is rolled out, heat it very hot a plate or 24cm non-stick pan in diameter

Then place the pizza on the hot plate, spreading it out. Leave it on for 1 minute and use a spatula to remove the bottom. You will see that it is already toasted and the crust is swollen.

Then insert the pizza into the static oven already hot at 250° with the entire plate (including the handle, nothing happens for a few minutes) in the highest part of the oven

Leave it closed for 1 and a half minutes

Finally open, add the Nutella, spreading it by spoonfuls only in the central part.

Then insert the pizza with the Nutella into the oven again, this time in the central part and leave for 15 seconds, no more otherwise the filling will harden.

Here’s yours ready Nutella pizza

Nutella pizza in a pan

If you want to make a single large one, you can roll it out like the Pizza on a pan:

first of all, after having folded the dough as explained in the link, dust the surface of the dough with a pinch of flour and dust your hands too.

Then insert the dough directly, pull the sides of the pizza, gently widening them and at the same time touch the center of the pizza delicately with your fingertips, trying not to burst the bubbles. Repeat the operation until all the pizza is spread out in the pan

let it rise for another 30 minutes.

Then cook in a super hot static oven at 250° in the lower part of the oven for 15 minutes, then insert into the middle part and cook for another 7-8 minutes.

Finally, take it out, generously spread the Nutella and insert again. Let cook for 30 seconds on the medium side.

storage

It keeps very well even the next day. Nutella makes it particularly soft.

Self you love this type of preparation also check out my desserts with Nutella!

Pappardelle with mushrooms and sausage, how to make them creamy and delicious without adding cream, the trick you don’t expect – Gordon Ramsay’s version

Pappardelle with sausage and mushrooms porcini mushrooms, despite being a typical autumn first course, are actually a delicacy to be enjoyed all year round, a timeless one. The following recipe offers a natural version and creamy without the use of cream and it is advisable that the pappardelle are freshor even better made at home, as thanks to their porous surface, they capture all the flavor of the sauce and the various ingredients so as to obtain a formidable result. Obviously, a sprinkling of grated parmesan and a good glass of red wine cannot be missing.

How to treat sausage

The real secret of this dish is how to treat the sausage. If you want a nice, perfect crumble, without large lumps, follow these steps. We will need a non-stick pan: remove the outer casing from the sausage and place it in the pan, crumbling it first. Once this is done, add half a glass of white wine. Once this is done, add a drizzle of oil and massage the sausage, crumbling it well. Now cover the pan with a lid and turn the heat on to high. As soon as it starts to boil, remove the lid and let it dry. Once dried your sausage will be ready to be used however you like.

Pappardelle with mushrooms and sausage

Ingredients

pappardelle 400 g
porcini mushrooms 400 g
crumbled sausage 400 g
garlic 1 clove
extra virgin olive oil
salt
chili
parsley
parmesan
white wine 120 ml

Preparation

The first thing to do to prepare pappardelle with mushrooms and sausage is to clean the mushrooms. Remove the earthy part of the stems and gently clean the caps with a damp cloth to eliminate any residual soil. Cut the garlic cloves and half a chilli pepper into slices and, in a large pan, heat a little extra virgin olive oil and fry. While the oil is heating, cut the mushroom stems into cubes. When the garlic begins to sizzle, add mushroom stems and brown them briefly. Crumble the sausage by hand and add it to the pan.

Brown over medium heat, then raise the heat and faded with a little white wine. Cook the tagliatelle. Just before they are ready, cut the mushroom caps into slices and add them to the pan. Mix well, season with salt and add a little cooking water to keep the dressing moist. When the pasta is cooked, drain and pour it directly into the pan with the sauce and mix well the whole. If necessary, add additional cooking water. Finally, sprinkle with grated parmesan and mix. Complete with chopped parsley. Your pappardelle with mushrooms and sausage they are ready.

READ ALSO—> Pappardelle philadelphia and courgettes, the trick to making them super creamy: here’s what to add to the pasta water

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Orange scallops (creamy and very soft) Recipe in 8 minutes! – Gordon Ramsay’s version

The Orange scallops I’m a second course of meat amazing and fast! chicken slices or calf first flouredThen pan-seared with butter and Orange juice which will make them creamy, very soft, scented; Like this good for competition to the classic lemon scallops! alone 8 minutes!

You know by now my love for these quick second courses: from meat to pizzaiola , to Saltimbocca , from scallops to wine or mushrooms ; they solve dinner in no time time, I am exquisite and they like it even to children! No sooner said than done, I made the Scallops with fresh seasonal oranges. Needless to say, it’s one very easy preparation And super fast. You can use whatever meat you prefer, however important it is thin slices . Listen to me filtered orange juice to have the right creaminess.

Pair it with a good seasonal side dish and they will ask you to do them again all winter It’s autumn! not just for dinner or for daily lunch ; they are also amazing in middle of the sandwich! Try it and let me know!

Scaloppine with orange recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	3 minutes	8 minutes


Bass	Italian	321 Kcal

Ingredients

Quantity for 4 people
4 slices of thin chicken breast or veal 1 tablespoon butter juice of 1 orange about 1 tablespoon flour (or potato starch) salt

Quantity for 4 people

4 slices of thin chicken breast or veal

1 tablespoon butter

juice of 1 orange

about 1 tablespoon flour (or potato starch)

salt

Method

How to make orange scallops

First of all, flour your slices very well on all sides.

Then place the filtered orange juice, 1/2 cup of water and 1 teaspoon of flour or starch in a small pan.

Finally, stir with a hand whisk and place on the heat for 30 seconds to dissolve the lumps:

how to make scallops with orange - Recipe by Tavolartegusto

Then heat a fairly large pan with the butter, swirl to make it melt completely and finally add the floured slices.

Sear for 40/50 seconds on each side, then add the orange cream. Stir in the pan for another 30 seconds, if you see that it is too thick, add 2 – 3 tablespoons of hot water

Finally add the salt and if you like a sprinkling of freshly ground pepper

Here are yours ready Orange scallops

scallops with orange recipe - Recipe by Tavolartegusto

storage

excellent hot and steaming, you can keep them in the fridge for the following day, they are excellent, you can heat them in a pan with a few spoons of water and they will be as creamy as they were freshly made!

Also discover many other second courses perfect for lunch and dinner!