Tag: crustacean

Rice Ring – Recipe and Cuisine – Gordon Ramsay’s version

Rice Ring

Ingredients for 4 people ingredients Rice ring

gr. 320 of rice,

gr. 50 of dried mushrooms,

gr. 150 of cooked ham cut 1 centimeter high,

gr. 300 of frozen peas,

gr. 80 of butter,

gr. 50 of grated cheese,

1 onion,

1 glass of dry white wine,

cube broth,



salt and pepper as required

Rice Ring Cooking Recipe

For the decoration: some celery leaves.

Rice Ring

Soak the dried mushrooms in a little warm water. Melt gr. 50 of butter and brown the finely chopped onion. Put the peas and let them flavor. Add the drained mushrooms e. the diced ham. After a few minutes, remove more than half of the sauté and place it, separately, in another saucepan. Continue cooking by adding the rice and sprinkling with a glass of white wine. Gradually add the broth and the carefully filtered mushroom soaking water. Prepare a greased donut mold. Add a sprinkling of nutmeg and cinnamon to the rice, the grated cheese and the rest of the butter. Stir and, when the rice is still al dente and liquid enough, pour it into the mold. Cover with a sheet of aluminum foil and place in a moderate oven for about ten minutes. In the meantime, continue cooking the sautéed peas, ham and mushrooms set aside. When the rice is cooked, take it out of the oven on a serving plate. In the center of the donut add the sauté as a side dish and decorate with fresh celery leaves. Obviously, if you have any variants to suggest, they are more than welcome. As always a good appetite to all of you from us.

Another dish that you might probably like is tagliatelle al Prosciutto, or at least we recommend it.

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Cauliflower croquettes: vegetarian nuggets – Gordon Ramsay’s version

Cauliflower Croquettes: Quick and easy vegetarian nuggets

These cauliflower croquettes are made in no time, with very few steps, and can be customized with your favorite spice blend. They are light, because they are baked in the oven, suitable for an aperitif or a vegetarian main course.

I wanted to give my cauliflower croquettes the typical shapes of the nuggets traditional, inspired by the 4 B's: Bell, Bone, Ball, Boot, or bell, bone, ball and boot. The result is amazing: crunchy on the outside, tender on the inside, tasty and tasty.

November is a month of "cabbage", and not only in an ironic sense! In fact, they arrive on the market stalls the cruciferous: broccoli, cauliflower, cabbage, savoy cabbage, Brussels sprouts, savoy cabbage and many other varieties, such as kale and kale. They are the ones that, I always tell you, when I was a child I called "stinky vegetables" and hated beyond belief. Today, however, I love them and can't wait for autumn to come to enjoy them.

And given that, if not properly checked, I tend to turn everything into meatballs, the love for these vegetables led me to create the recipe for these vegetarian croquettes, delicately spiced, crunchy on the outside and tender inside. A pantry recipe you can find in the column #AprolaDispensaeCucino which I share with Cristina, He knows, Monica is Valentina.

But back to us and the recipe for these cauliflower meatballs.

Cauliflower Croquettes: Quick and easy vegetarian nuggets

ingredients for 20/24 cauliflower nuggets


  • 600g cauliflower (net of leaves and stems)
  • 4 tablespoons of olive oil
  • 3 tablespoons of spices to taste
  • 2 egg
  • seed oil (I use peanut oil) to taste
  • breadcrumbs to taste


First I cleaned the cauliflower by removing the hardest parts and dividing it into small buds. I washed and dried carefully.
I placed the cauliflower florets on a baking sheet covered with parchment paper, sprinkled them with olive oil and sprinkled with spices, a pinch of salt and a sprinkling of pepper. In a preheated oven at 200 °, I cooked for about 20 minutes.

Once cooled, I transferred the cauliflower into the glass of a mixer and blended with the egg. I added just enough breadcrumbs to form a compact but malleable mixture.

With wet hands, I formed mine nuggets cauliflower, giving them the typical shapes of the famous fast food chicken nuggets, lightly breading them in leftover breadcrumbs.

I placed them on a baking sheet covered with parchment paper (I kept the one from the florets) and I cooked them for 15 minutes, oven heated to 200 °.

Before serving my cauliflower croquettes I made a quick passage in the pan, with a drizzle of seed oil, to form a golden and crunchy crust. I served with a sauce of Greek yogurt and herbs to taste.



There are several varieties of cauliflower, from the best known white cauliflower, rich in vitamin C and with anti-inflammatory power, to the very particular orange cauliflower, also called “cheddar” due to its resemblance to the well-known English cheese. The purple cauliflower Violet Queen or Sicilian violet is instead rich in anthocyanins and has a high antioxidant power, while the green cauliflower, for example that of Macerata and Moncalieri, is rich in chlorophyll and can help in the treatment of anemia.

If you can find these colorful varieties of cauliflower I recommend, once cooked in the oven, to blend them separately to obtain multicolored cauliflower croquettes!

Cauliflower Croquettes: Quick and easy vegetarian nuggets

Strawberry grape pie Quick and easy recipe – Gordon Ramsay’s version

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Cake with strawberry grapes (American grape), inspired by the Bertolina cake, this is a reinterpretation to honor the presence, in this period, of a type of grape that I adore, the strawberry grape! This cake is perfect as a breakfast dessert or for a snack: there is no butter, replaced by a little seed oil, and there is also little sugar (80 g in total) if you want, if you prefer, sugar can be increased to 100-120 grams. I have not deprived the grapes of the seeds, which by the way are only good! If you want and with a little patience, you can remove the seeds, or prefer a type of grape without seeds. This base is also perfect for desserts with apples, plums, or with a few teaspoons of jam here and there. You can also use half 00 flour and half rice flour, for a more crumbly dessert.

Ingredients for a 22 cm cake pan

  • 300 gr of strawberry grapes
  • 200 ml of whole milk
  • 300 grams of flour 00
  • 70 grams of sugar (+ 2 tablespoons on the surface)
  • 50 gr of seed oil (I peanut)
  • 1 egg
  • 1 sachet of baking powder (16 g)
  • 1 pinch of salt


The first thing to do is wash and shell the strawberry grapes, then we put them on a sheet of absorbent paper to dry them (if we prefer to remove the seeds we can do it after drying them, we cut them in half and remove the seeds … hard work !)

Put the sugar (70 g) and the egg in a bowl, whisk with electric whisk until the mixture becomes light and fluffy, add the oil and salt,

continue to mix, then incorporate the sifted flour and yeast, incorporate in 2 stages alternating the flour with the milk (200 ml).

add a part of the strawberry grapes to the mixture and stir gently with a spatula.

Pour the mixture into a greased and floured cake pan (I used a hinged one). We level.

Add the remaining strawberry grapes to the surface, dipping them a little in the mixture. Add 1 or 2 tablespoons of granulated or brown sugar to the surface, which will create a crunchy and sweet crust when cooked.

We bake at 180 ° in a static oven for about 35 minutes. Always do the toothpick test to check the internal cooking of the cake.

Let cool on a wire rack and enjoy!

Strawberry Grape Cake "style =" width: 640px;

Enjoy your meal!


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