Tag: Dairy

Pasta with aubergine pesto: How to cook this first course – Gordon Ramsay’s version

How to make pasta with aubergine pesto

The process is extremely easy especially if you watch the video recipe here!

Pasta with aubergine pesto

You’ve probably never tried a quick and easy aubergine pesto. Grandma prepares it with the air fryer and the blender in order to quickly cook the aubergines and blend everything to obtain the pesto.

Preparation 10 minutes

Cooking 40 minutes

Scope First dishes

Kitchen Italian cuisine

hand blender
air fryer

1 kg of aubergines
360 gr of pasta wholemeal tagliatelle
40 gr of almonds
30 gr of parmesan cheese
60 ml of oil
Basil leaves
Half a clove of garlic
salt

PROCEDURE: HOW TO COOK PASTA WITH AUBERGINE PESTO

First, pierce the aubergines with the tines of a fork and make an incision on the top to cook them in the air fryer and put a pinch of salt and a drop of oil in the cut.
We cook the aubergines at 200 degrees for 25-30 minutes in an air fryer. We remove the softened pulp and at this point you can also boil the pasta water.
We put the cooled pulp in a jug and add the almonds, basil, half a clove of garlic, parmesan, oil and salt. Blend everything with the blender. Throw away the pasta and put the aubergine pesto in the pan with a little cooking water. Drain the pasta al dente, 3-4 minutes before what is indicated on the package of pasta. Mix for 3-4 minutes
We put the cooled pulp in a jug and add the almonds, basil, half a clove of garlic, parmesan, oil and salt. Blend everything with the blender.
Throw away the pasta and put the aubergine pesto in the pan with a little cooking water. Drain the pasta al dente, 3-4 minutes before what is indicated on the package of pasta. Mix for 3-4 minutes

Keywords pasta with aubergine pesto

Pasta with aubergine pesto is one of those extremely easy and quick recipes that everyone can prepare in a short time and cook a healthy and tasty first course, without frying! This recipe from my grandmother from Cucina Geek is even faster if you cook the aubergines in the air fryer.

INGREDIENTS FOR 4 PEOPLE – PASTA WITH AUBERGINE PESTO

1 kg of aubergines
360 g of pasta (wholemeal tagliatelle)
40 g of almonds
30 g of Parmigiano Reggiano
60 ml of oil
Basil leaves
Half a clove of garlic
salt

Because the piadina makes bubbles – Gordon Ramsay’s version

Why does the piadina make bubbles? This seemingly simple question hides behind it a world of culinary chemistry and tradition that has its roots in the history of Italian food and wine. There piadinaa symbolic dish of Romagna, is loved for its versatility and its unique flavour, but they are precisely the bubbles which form during cooking to give it that characteristic texture that we appreciate so much. Understanding the reason for this phenomenon is not just a curiosity for cooking enthusiasts, but is essential for anyone who wants to master the art of preparing this food, guaranteeing the perfect result every time.

Because the piadina makes bubbles

The formation of bubbles in the piadina during cooking is a phenomenon that can be explained through food chemistry and a little physics. When the piadina is placed on the hot plate, the water present in the dough begins to heat up, turning into steam. This steam, trying to escape, pushes the dough upwards, thus creating the characteristic bubbles.

Another key factor is the presence of bicarbonate or chemical yeast in the dough, ingredients which, reacting under the action of heat, produce further gas, contributing to the formation of bubbles. It is interesting to note how the Romagna culinary tradition has been able to exploit these chemical reactions to obtain a piadina with an unmistakable taste and consistency.

There quality of the flour used and the relationship between the ingredients they are equally crucial. A flour with a good gluten content favors the elasticity of the dough, allowing the bubbles to expand without breaking, thus keeping the piadina soft and crunchy at the same time.

For those interested in trying their hand at preparing this dish, here is a detailed recipe: Flaky Piadina – Recipe.

In short, the formation of bubbles in the piadina is not only a pleasant visual effect, but is evidence of a perfect harmony between chemistry, physics and culinary tradition. As we have seen, obtaining the perfect piadina requires attention and care in the choice of ingredients and their processing, but the final result is undoubtedly worthy of the effort.

Guide to using the pressure cooker and recipes – Gordon Ramsay’s version

The pressure cooker is an indispensable tool in the kitchen, capable of reducing cooking times and preserve the flavors of foods. With the right guidance and some creative recipes, it is possible to make the most of the potential of this utensil to create delicious and nutritious dishes.

Guide to using the pressure cooker

Advantages and features of the pressure cooker

The pressure cooker is a precious ally in the kitchen, capable of reduce cooking times up to 70% compared to traditional methods. Thanks to the internal pressure, it is possible to cook food evenly and keep the nutritional and organoleptic properties of the ingredients intact. Furthermore, the pressure cooker is extremely versatile and suitable for preparing a wide range of dishes, from sauces to soups, from legumes to meats.

How to use your pressure cooker safely and effectively

Before using your pressure cooker, it is essential to carefully read the manufacturer’s instructions and familiarize yourself with the different functions and adjustments. It is important to check the safety valve regularly and keep the pan clean and in good condition. Furthermore, it is advisable not to fill the pressure cooker beyond two thirds of the maximum capacity and always use a sufficient quantity of liquid to prevent the food from burning.

Recipes for cooking under pressure

Saffron risotto

Milanese risotto is a classic dish of the Italian tradition, rich in flavor and aroma. With the pressure cooker, you can prepare a creamy and enveloping risotto in just a few minutes. Simply toast the rice with butter, add the white wine and add the saffron and hot broth. After a few minutes of cooking under pressure, the risotto will be ready to taste.

Chicken Cacciatore

Chicken Cacciatore is a rustic and tasty dish, perfect for a family lunch or dinner. With the pressure cooker, you can get soft and tasty chicken in a short time. Simply brown the chicken with some sautéed vegetables, add tomatoes, olives and herbs and cook under pressure for about 15 minutes. The result will be a dish rich in flavors and aromas, ready to serve with seasonal vegetable side dishes.

The pressure cooker is a precious ally in the kitchen, capable of reducing cooking times and preserving the flavors of food. With the right guidance and some creative recipes, it is possible to make the most of the potential of this utensil to create delicious and nutritious dishes.