Tag: Crumbled

Spaghetti with clams from Nennella with crumbled taralli, the secret of the ancient Neapolitan trattoria to make them perfect – Gordon Ramsay’s version

The Spaghetti with clams and crumbled taralli they represent a delicious specialty of the Neapolitan tradition. It is a dish that is often also offered in restaurants, especially those that are less gourmet and which all present traditional dishes. Furthermore, it is a very simple and quick first course to prepare, as well as being very tasty and tasty, especially if accompanied by a good white wine. You can also prepare it during the Christmas holidays or for a simple family lunch. From Nennellahistoric Neapolitan trattoria, this dish is the symbol of the dinner of Christmas Eve, and many Neapolitans prepare it precisely for this special occasion. so let’s see the real traditional recipe.

Spaghetti with clams and crumbled taralli

Ingredients for 4 people

400 g of spaghetti
1 kg of clams
1 clove of garlic
2-3 taralli (‘nzogn and pepper)
extra virgin olive oil, salt, pepper, parsley to taste

Preparation

Start by washing them thoroughly clams under running water, rubbing the shells well to make sure you clean them completely. Subsequently, fry a clove of garlic in a pan with some oil and, as soon as it is golden, add the clams. Cover everything with a lid and leave to cook until the shellfish valves open. Once opened, shell the clams and transfer them to the pan, keeping some in their shells for a decorative presentation.

Coarsely crumble the taralli. In the meantime, cook the spaghetti in abundant salted water, then drain them al dente and add them to the pan with the seafood. Sauté the pasta briefly, then add the taralli and parsley. Serve the Spaghetti with clams and taralli on plates, adding freshly ground pepper and another generous handful of crumbled taralli for a crunchy finish. Enjoy your meal!

Read also: Spaghetti with scampi for the poor, even better for half the price. The Neapolitan recipe for the creamiest fish ragù there is

Crumbled with jam (ready to cook in 15 minutes!) – Gordon Ramsay’s version

There Crumbled with jam it’s a sweet cake exquisite, variant of the classic Nutella crumble; Imagine two layers Of crunchy crumbs Of shortcrust pastry they contain a soft filling of jam! A goodness from the rustic flavour And fruity ready to bake for 15 minutes!

How many times does it happen to want of Tart but you have short while to roll out the dough and make stripes? Here it is Crumbled jam and the very quick solutionThe dough is made crumbling by hand all the ingredients and you can make it with or without butter ; in this case you even can also skip resting in the fridge! For the stuffed You can choose jam you preferI love strawberry jam, but it’s also delicious Crumbled with apricot jam! From this basic version, you can also create variationsfor example add one layer of ricotta on which to place the jam, just like the ricotta and jam tart! Only attention, enjoy it when you are well cooled so that you can cut the slices well! Just like the apple crumble and the ricotta crumble, the jam crumble is also excellent. for all occasions: breakfast, snack And dessert! Trust me, me too children they will love it!

Jam crumble recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	30 minutes	45 minutes

Ingredients

Quantity for 6 people – one 22cm mould
300 g of ’00 flour 1 whole egg 150g of granulated sugar 110 g of cold butter (which you can replace with 80 ml of seed oil) 1/2 sachet of baking powder vanilla (1 sachet or 1 tablespoon of extract) 1 pinch of salt 300g of jam of your choice

Quantity for 6 people – one 22cm mould

300 g of ’00 flour

1 whole egg

150g of granulated sugar

110 g of cold butter (which you can replace with 80 ml of seed oil)

1/2 sachet of baking powder

vanilla (1 sachet or 1 tablespoon of extract)

1 pinch of salt

300g of jam of your choice

Method

How to make crumbled jam

First of all, combine flour, sifted yeast, salt, sugar, vanilla, egg and cold butter in pieces or oil in a bowl.

Then crumble the mixture with your hands until you obtain many large crumbs.

Then line a cake pan with baking paper and divide the crumb mixture in half.

Place one part in the fridge (only if you made it with butter) add the other to the pan, compacting the bottom and edges very well, until you create a shell: how to make jam crumble

Finally add the jam previously mixed with a spoon and level well.

Then add the rest of the crumbled dough on top, crumbling a little more.

At this point, cook in a preheated static oven at 180° in the central part of the oven for approximately 30 minutes.

After the indicated time, remove from the oven and leave to rest in the pan for 10 minutes.

Then remove from the mold and leave to cool completely for at least 3 – 4 hours

Here it is ready Crumbled with jam

crumbled jam

You can store for about 3 – 4 days at room temperature or in the fridge.

Crumbled Pandoro with Cream and Nutella (Fast and delicious recipe!) – Gordon Ramsay’s version

There Crumbled Pandoro it's a delicious Christmas cake And rapid; reinterpretation of the classic version! In this case realized with leftovers of pandoro , are enough a few slices, first mashed in a pan to get a shell; then stuffed with cream and nutella in the end covered with pandoro "crumbled". A few minutes of baking in the oven and one is formed crispy crust it's a creamy heart irresistible! Poems for the taste buds! In less than half an hour on the table!

It's about a very easy preparation! for the realization you can use both Pandoro but also Panettone or a mix of both, what is left over. For the crumbled Pandoro cream and nutella I chose to fill with custard and tufts of Nutella a combination that I love! But you can also choose other fillings: such as Chocolate cream, Coffee cream, Spreadable pistachio cream, or white. To you the choice! The procedure does not change!

Perfect for recycle pandoro and panettone with taste and creativity just like the Rotolo di pandoro, Tartufi di pandoro and Tiramisu with pandoro; to make a luscious and effective last-minute desserts! for the Christmas holidays , New Year's, epiphany!

Crumbled pandoro recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	15 minutes	25 minutes

Ingrediants

Quantity for 6 people – 1 mold of 20 cm
350 grams of pandoro (or panettone) 300 gr of custard 7 – 8 teaspoons of Nutella 1 cup of cold coffee powdered sugar

Method

How to make the crumbled pandoro

First of all, cut the pandoro into slices, but pandoro scraps and leftovers are also good.

Then insert them as a base in an openable mold and press well on the bottom and sides making sure to make a shell with an edge of 3 – 4 cm

Then wet the base with the coffee.

Finally, mash again well, the base must be very compact otherwise the slice will not be cut well.

Finally add the cream and the nutella tufts:

Then cover everything with the crumbled pandoro. Crush well and compact.

Bake in the oven at 190 degrees for about 15 – 20 minutes.

Finally, remove from the oven and let it cool completely for at least 1 – 2 hours before cutting the slice.

Sprinkle with sugar and serve!

Here is ready Crumbled pandoro

Crumbled pandoro

You can keep it at room temperature for 1 day and a half then better put it in the fridge. But before serving, leave it at room temperature to soften the Nutella.

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/crumbled-pandoro-with-cream-and-nutella-fast-and-delicious-recipe-gordon-ramsays-version html