Tag: crustacean

Classic lasagna with meat sauce quick version – Gordon Ramsay’s version

Classic lasagna with meat sauce quick version

There classic lasagna with meat sauce in a quick version is the facilitated variant of the delicious lasagna, the Italian dish par excellence known all over the world and loved by everyone.

There lasagna it is a first course composed of several layers of puff pastry which is then seasoned with meat sauce sauce, plenty of parmesan, béchamel or mozzarella according to taste.

The best lasagna they are certainly the homemade ones with all the traditional steps as our grandmothers did: the hand-rolled pasta, the meat sauce that boiled for hours and the homemade béchamel.

When we have time (and desire!), We can certainly use a longer procedure. Unfortunately, modern life is increasingly frenetic and fast, so sometimes it becomes difficult even to think of preparing a dish that requires too many steps.

No fear! Today we treat ourselves to a succulent lasagna with meat sauce to make the whole family happy, but in an easy and above all fast version.

This quick and easy version is also excellent for those who are not really a master chef in the kitchen, but want to bring a tasty and tasty dish to the table.

Know that you can speed up the process a lot a good lasagna using some crafty ingredients that you can easily find on the market:

– the thin sheet without pre-cooking

– jars of ready ragù or a quick ragù made by you

-a pack of béchamel ready

Assembling the lasagna will now be child's play!

Let's see immediately how to prepare it.

Step by step recipe Savory pie in the shape of a star – Gordon Ramsay’s version

Puff pastry star

There Puff pastry star it's a Savoury cake to Star shape! Christmas version of the ricotta and spinach savory pie. In this case made with 2 rolls of puff pastry which enclose a rich and creamy filling ; it's simply cutting some external flaps; then twisting them, they come out of beautiful tips which simulate just one North Star! Isn't it amazing how Centerpiece for the Christmas Menu e New Year's? Here is it for you Stella puff pastry recipe with Tricks And Step by step photo for the perfect execution on the first try e without stress!

Puff pastry star

It is in fact a very easy and quick preparation! The secret for an excellent result it is: once stuffed and closed, put in freezer for 15 minutes, so that you can make the various cuts and turns on one cold base follow all the directions and it will come exactly as you see it in the picture! In this case I have enriched with the classic spinach and ricotta filling with rolled pancetta and brie ; but you can choose fill it to taste: cured meats, cold cuts, cheeses, vegetables, olive pate … in short, whatever you prefer!

Just like the Puff pastry tree it is perfect like starter for the Christmas Eve dinner, Christmas lunch or the New Year's Eve, is prepared well in advance, kept in the fridge ready to bake!

Stella puff pastry recipe


Preparation Cooking Total
20 minutes 30 minutes 50 minutes


Quantity for 8 – 10 people (diameter 30 cm)

  • 2 round puff pastry rolls
  • 100 gr of fresh spinach (or 3 frozen cubes)
  • 2 tablespoons of drained ricotta
  • 100 gr of rolled bacon
  • 200 gr of brie
  • 1 yolk for brushing


How to make the star of salty puff pastry

First of all, wash the spinach, drain it and steam it or blanch it in 1 finger of water for 5 minutes.

Then squeeze well and chop with a knife. Finally add the ricotta, salt mix together.

Then unroll the first disc of puff pastry.

Spread the mixture leaving 1.5 cm of edge.

Then add the sliced ​​bacon and the brie into small pieces without peel:

star stuffed with puff pastry

Finally cover with the other disc of puff pastry and place in the freezer for 15 minutes.

Then, place in the center, without pressing, a bowl with a diameter of 17-18 cm.

Attention, not smaller otherwise you will not get the star shape!

e Score the first 4 cuts, following an imaginary cross:

how to make the puff pastry star

Then cut 4 more cuts, dividing the resulting wedges perfectly in half:

how to carve the puff pastry star 1

Finally, make 1 cut in the center of each clove obtained for a total of 16 strips:

how to carve the puff pastry star 2

At this point, lift the bowl from the center of the cake. Transfer to a baking tray with all the parchment paper and place in the freezer for at least 5 minutes.

How to make the star-shaped savory pie:

Proceed by taking two flaps at a time, roll them separately 2 times outwards and finally rejoin the two flaps by joining the tips with a toothpick

Attention, Pinch the final tips very well, forming real tips

how to make the salty puff pastry star

Then place a glass in the center, without pressing too much.

With the help of a sharp knife without cutting, engrave a series of lines leading to the center.

Finally brush your puff pastry star with yolk and place it in the fridge for at least 30 minutes or in the freezer for 10 minutes.

Bake in a hot oven at 200 ° for about 15 minutes. In the middle of the oven.

If it is darkening too much, add aluminum foil on the surface, lower to 180 ° and continue cooking for another 10 – 15 minutes.

If you see that only the center is colored, add aluminum foil only in the most burnished part.

Finally Remove from the oven and let it cool. Serve cold.

Yours is ready Puff pastry star :

Puff pastry star


Pumpkin finger food: 3 anti-waste recipes – Gordon Ramsay’s version

Pumpkin finger food: 3 anti-waste recipes

3 finger food ideas with pumpkin with an anti-waste soul: here is a tasty and clever winter aperitif.

In a single batch we will make 3 pumpkin finger foods. And we will use only one, whole, minimizing waste.

With the pulp, toasted in the oven, we will prepare a delicious soup to be served in small single portions and combined with drops of Greek yogurt and aromatic herbs.

With the peels, cut into strips or sticks, we will create crunchy and delicious chips. To be cooked in the oven together with the pulp or, for the sweet tooth, fried in very little vegetable oil.

And i seeds? They don't jump! Cooked in the oven or in a pan, with oil and spices, they are an excellent snack, light and healthy.

This recipe is also part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Click – accendilucegas.it

Pumpkin finger food: 3 anti-waste recipes

ingredients for 4 finger foods


  • 1kg of butternut squash
  • 50 ml of Greek yogurt
  • 1 teaspoon of turmeric powder
  • a clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • 2/3 glasses of vegetable broth
  • a bunch of aromatic herbs
  • 1 tablespoon of spices to taste
  • seed oil to taste
  • Salt and Pepper To Taste

aperitif with pumpkin


First, I washed the pumpkin and peeled it using a mandolin and making strips. I blanched them for a few minutes, dried them and passed them in a little seed oil. I arranged them on a sheet of baking paper and kept them aside.

I divided the remaining pumpkin in 2 and removed the seeds with a spoon, I soaked them for 10 minutes to more easily remove the remaining filaments.

In the meantime, from the pulp, I made some morsels that I placed in the center of a baking sheet covered with parchment paper, sprinkling with turmeric, adding the sliced ​​garlic and sprinkling with half the extra virgin olive oil.

I seasoned with salt and pepper and baked at 180 degrees for 45 minutes, until it became slightly toasted and had a dry and toasted appearance.

aperitif with pumpkin aperitif with pumpkin

Meanwhile, I returned from the seeds, I dried them perfectly with a cloth, passed in a little seed oil and sprinkled with spices. I added them in the oven after 15 minutes, next to the pulp. The seeds should be golden and crunchy and you can also cook them separately, in a pan, checking the cooking better on all sides.

15 minutes from the end, I also added the skins and finished cooking. Alternatively, you can fry them in seed oil while you wait for the pulp to cook to make them even more crunchy.

Once cooked, I blended it with the remaining extra virgin olive oil (to be dosed to obtain the desired consistency) and poured it into my bowls.

I served with a few drops of Greek yogurt, herbs and peels that will give the pumpkin cream a crunchy and chewable part. Aside, I served the spiced seeds, to eat like cherries, one leads to another.

On the contrary, Click.

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