Tag: eaten

Pasta with sardines by Giogio Locatelli with the secret of Sicilian Strattu. Never eaten so good – Gordon Ramsay’s version

pasta with sardines


pasta with sardines

Pasta with sardines it is a Sicilian specialty that Giorgio Locatelli he reproduced it in a workmanlike manner, at the request of a famous American art critic. As he said: “I remember that one night he came to the ‘Locanda’ to eat. She looked at the menu and then said, ‘You know, I just got back from Sicily and I loved the pasta they made with sardines’”. The famous restaurateur had all the ingredients to make it happen, even if he was off the menu. From that moment on, every year the critic sent him a card at Christmas to remind him that it was the best pasta with sardines he had ever eaten. And today we follow the recipe.

Pasta with sardines

Ingredients x 4

  • anchovies in salt 3 (or in oil 6)
  • breadcrumbs 100 g
  • extra virgin olive oil 120 ml
  • onion 1
  • white wine 50 ml
  • strattu (Sicilian tomato paste) 2 tablespoons, (or puree 1 tablespoon and 1\2)
  • fresh sardines 8 fillets
  • sultanas 30 g
  • pine nuts 30
  • saffron
  • wild fennel 3 sprigs
  • sea ​​salt
  • black pepper
  • bucatini 200 g

Preparation

The first thing to do to prepare pasta with sardines is to rinse the anchovies to remove the salt. Open them like a book and remove the central bone. In a non-stick pan toast the breadcrumbs, until it becomes a beautiful dark golden color. Finely chop the onion and brown it in another pan in 60 ml of extra virgin olive oil. Add the anchovies and let them melt. Deglaze with white wine. When it has evaporated, add the tomato paste and add water. Bring to the boil, then add the other ingredients: sardine fillets, raisins, pine nuts, saffron, chopped fennel.

Mix everything, add salt only if necessary and cook for 10 minutes. Meanwhile, add the pasta and drain it when it is very al dente. Transfer it to the pan with the seasoning along with some of its cooking water. Season with the other 60 ml of extra virgin olive oil, the good one, perhaps Sicilian. Complete sprinkling with the breadcrumbs that you have previously toasted. Your pasta with sardines ready. Enjoy your meal.

READ ALSO—> Spaghetti with arrived vruoccoli, From Sicily the creamiest and best recipe with sardines with a secret ingredient

Spoleto Crescenda cake, the carnival dessert you’ve never eaten. Better than caprese with just one dough – Gordon Ramsay’s version

crescenda


crescenda

Spoleto’s Crescenda is a cake which is traditionally prepared during the Carnival period. If you want to offer something different and surprise your guests, this is truly the recipe for you. The beauty of this dish is fully revealed when cut: in fact, they form during cooking three layers. The base will be more compact and frothy, the center creamy and pudding-like, and finally the upper part soft and soft. This diversification is created directly in the oven, you will only have to prepare the dough. In the past, breadcrumbs, pecorino cheese and sweetened chicken broth were used, but today we see it in the updated version.

Spoleto crescenda cake

Crescenda ingredients

  • eggs 4
  • sugar 70 g
  • milk 500 ml
  • 00 flour 50 g
  • amaretti biscuits 200 g
  • dark chocolate 100 g
  • amaretto liqueur 50 g
  • lemon zest 1

Preparation

The first thing to do to prepare Spoleto’s Crescenda cake is to blend the amaretti until they crumble well. Separate the yolks from the whites into two bowls. Whip the egg whites in snow and keep aside. Beat the egg yolks with the sugar until the mixture is light and fluffy. Melt the chocolate in a bain-marie and add it to the egg yolk mixture. Also add the other ingredients liquids: amaretto liqueur, milk and grated lemon zest. Now add the flour and crumbled amaretti biscuits. Lastincorporate the whipped egg whites.

Cover the mold with baking paper. Pour the mixture into the mold and cook 180 degrees for 60 minutes. Your Spoleto crescenda cake ready. Let it cool before serving. If you want, you can also sprinkle it with bitter cocoa and decorate it with amaretti biscuits on the surface. But she is at the first cut that you will see the magic. Despite the single dough, stratification will have occurred during cooking. Beautiful to look at and excellent to eat. Enjoy your meal.

Read also: Aunt Lucia’s apple pie, the best there is. The ancient recipe that is handed down only from mother to daughter

crescenda

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The Zuppa di Santa Carina, better than the classic Neapolitan mussel soup. The dish eaten on November 25th and 26th – Gordon Ramsay’s version

The Zuppa di Santa Carina, better than the classic Neapolitan mussel soup.  The dish eaten on November 25th and 26th


There Santa Caterina soup it is a seafood soup with potatoes, an easy to make second course that is traditionally eaten in NaplesSaint Catherine’s Day just like the mussel soup it is eaten on Holy Thursday. A delicate second course with a refined flavour, an excellent sea-land combination. There are many variations to make this soup, both in the ingredients and in the preparation, do not underestimate the spicy version. It does not necessarily have to be served as a single dish, it can be prepared by cutting both the potatoes and the fish into small pieces, and serve in single-portion bowls as an appetizer. While you give vent to your imagination, below I describe my version.

Santa Carina Soup

Ingredients:

  • 300 g of potatoes
  • 1 squid
  • 6 prawns
  • 500 g of mussels
  • extra virgin olive oil
  • salt
  • parsley
  • 7-8 cherry tomatoes
  • 3 slices of bread
  • 1/2 onion
  • 1 clove of garlic

Method:

To prepare seafood soup with potatoes, start washing and cleaning the squid, cut it into rings, also wash the prawns and mussels. Finely chop the onion, remove the green core of the garlic and chop it together with the onion. In a large pot, put a couple of generous turns of extra virgin olive oil, add the chopped garlic and onion, and add first the squid, and then the prawns, brown for a minute, add the white wine. Then peel and cut the potatoes into small pieces, add them to the pan, together with the tomatoes cut into quarters.

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Add a glass of water and start cooking over medium heat with the pan half covered. Cook for ten minutes, then add the mussels,

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and cook for another ten minutes, add salt if necessary.

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In the meantime cut the bread slices into pieces and fry them in a large pan with a little extra virgin olive oil, place them on a sheet of absorbent paper to eliminate excess oil.

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Place a portion of croutons on the bottom of the plate, then add the ready soup, completing the dish with chopped parsley, and some spicy chilli pepper if desired.

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