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Tasty tortelli: the recipe for tortellini – Gordon Ramsay’s version

Tasty tortelli: the recipe for tortellini


Pasta has always been a very appealing gastronomic format, especially when it comes to egg pasta, and even better if we talk about the complex and varied world of stuffed pasta. We have numerous examples of stuffed pasta in the recipe books of the ancient world, including those that are at the origin of Italian cuisine, such as the famous book by Maestro Martino da Como, written in the 14th century.

Nowadays the offer is very wide and ranges from happy and perfect executions of the classics to more innovative interpretations. Perfection? Two factors: rebirth of artisanal techniques (whose higher cost does not represent an element that discourages ever-widening niche consumption) and the passionate selection of the raw material.

It seems like a detail, but the revolution is not very Copernican in two. If once the “inside” was not always valued, now the work on the filling has become an exasperated search for quality. Here are the super eggs, or the refined meat of the Romagna blackberry to make memorable tortellini. The creatives also got involved and, faithful to their role, first of all reversed the formats. This is where the chickpeas come from and are filled with a large egg pasta or, again, all the classic flavors of carbonara enclosed in a simple tortello.

The Tortellini recipe by Annibale Mastroddi, Antica Macelleria Annibale – Rome

«The Romans love good things and therefore also tortellini», explains Annibale Mastroddi, guru butcher with a shop in via Ripetta. «My wife Fiorenza rolls out a thin pastry».

Trifle cake (with sponge cake or leftover cake) – Gordon Ramsay’s version

Trifle cake


There Trifle cake it’s a delicious dessert And anti-waste. It’s about a revisitation of the classic English soup made cake-shaped; directly in the mold with a base of sponge cake (or leftovers of cake you prefer); wet with alchermes and alternated in layers with custard bianca et al chocolate. After rest in the fridge ready to be served in slices with a dusting of cocoa!

Trifle cake

For the very quick recipe And super easy you can use the base you prefer. Not only is the classic sponge cake or biscuit dough perfect; but also leftover cake , ladyfingers, or scraps of Panettone or Pandoro. The creams are made with your eyes closed in a little while once coldThey will take us right 10 minutes For assemble everything in an openable pan . I recommend it, just like the Tiramisu Cake; since it is without gelatin the rest for a few hours in the fridge essential to let the dessert settle and then be able to cut the slices. There Trifle cake it is perfect to serve as dessert at the end of the meala little for all occasionsabove all when you have little time availablebut you don’t want to give up bringing a tasty and chic cake to the table!

Trifle cake recipe

PREPARATION TIMES




Preparation Cooking Total
20 minutes 5 minutes 25 minutes

Ingredients





Quantity 6 people

  • 1 disc of sponge cake or 300 g of cake of your choice, pandoro, panettone
  • 1 dose of custard + 75 g of dark chocolate
  • 100g of Alchermes liqueur
  • 2 tablespoons of bitter cocoa powder to decorate

Method

How to make trifle cake

First of all, do the basics. As for the cream, once ready, divide the mixture. in a larger half for the white cream, the rest for the chocolate one.

Then, add the chocolate flakes to one part while it is still hot, stir vigorously with a hand whisk for a chocolate cream in 5 minutes!

Finally cover both with cling film and leave to cool.

When everything is cold, assemble the cake in a springform pan.

First of all, add a layer of sponge cake or leftover cake of your choice.

Then wet it with the liqueur:

how to make trifle cake

Then proceed to add a first layer of vanilla custard, followed by a disc of sponge cake, a layer of syrup; then a new layer of chocolate cream and finally another layer of sponge cake, wet and finally the last layer of cream.

Please compact the layers very well so that there are no empty spaces.

Finally, place in the fridge for at least 5 hours, preferably overnight. To speed up you can also put it in the freezer.

Before serving, use the knife to detach the sides of the cake from the mold and only then remove the circle.

Finally, use a long-bladed knife to separate the base from the cake tin and let it slide directly onto a serving plate.

Sprinkle with sifted cocoa and serve yours cold Trifle cake

trifle cake recipe

It keeps perfectly in the fridge for 3 days.

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Kourabiedes Greek Christmas Cookies Quick and easy recipe – Gordon Ramsay’s version

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Kourabiedes are Greek biscuits typical of the Christmas period, buttery, crunchy to the bite with a rich almond flavor and a delicate scent of rose water. A dear friend of Greek origin gave me this family recipe and since then, when I am lucky enough to find myself in splendid Greece, I look for them to taste them, but when I feel like it I prepare them at home. Discover this simple and delicious recipe with me.

Ingredients for

  • 250 g of cold butter
  • 150 g of almonds coarsely chopped from toasted almonds
  • 50 g of whole almonds
  • 75 g of icing sugar
  • 1 tablespoon rose water (if you can’t find orange blossom water)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • a pinch of salt
  • 400 g of all-purpose flour
  • icing sugar for dusting

Method:

1.Preheat the oven at 200°C. To prepare this kourabiedes (kourambiethes) recipe, start toasting the almonds. Arrange the coarsely chopped almonds (150 g) and sprinkle them with a little water. Cook them for 7-8 minutes, until golden brown, being careful not to burn them. Set aside or refrigerate cool down. In a blender, add the raw almonds (50 g) or if desired, pistachios are also fine and blend until you obtain a powder. Set aside.

2.In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter “breaks” and melts completely. Add the ground almonds, a pinch of salt, rose water and vanilla extract; mix for 10-20 seconds, until a smooth mixture is obtained. At the end add the yeast and flour and mix again for 10-15 seconds.

3.Place the mixture in a large bowl and add the toasted almonds; blend lightly with your hands. In order for the kourabiedes to remain soft, it is important that the butter does not heat up or melt. Then wait a bit for the toasted almonds to cool before adding them to the butter mixture. Preheat the oven to 170°C. Line the bottom of 2 baking trays with baking paper and form the kourabiedes. Form a ball with 1 tablespoon (about 30 g) of dough, place it on the baking tray and press with your finger in the center to form a small dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next pan.

4.Preheat the oven to 170°C. Line the bottom of 2 baking trays with baking paper and form the kourabiedes. Form a ball with 1 tablespoon (about 30 g) of dough, place it on the baking tray and press with your finger in the center to form a small dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next pan.

5.Arrange the trays with the kourabiedes on the second and fourth racks of the oven. Cook for approx. 15-20 minutes, until they have one light golden hue and they will be completely cooked. Be careful not to overcook them. Leave the kourabiedes to cool a little. If you try to lift them while they are still hot, they will break! Spray the kourabiedes with rose water and sift them with icing sugar. And here are your Greek Kourabiedes biscuits ready, Bon appetit and merry Christmas!

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