Tag: egg

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

Avocado and boiled egg salad, a light and protein dish – Gordon Ramsay’s version

L’Avocado and boiled egg salad it is a tasty, nutritious dish full of exceptional foods. A light and protein dish which can be prepared for a quick lunch or a tasty aperitif. Excellent if you are on a diet.

The basic ingredients are hard-boiled eggs, the avocado, tomatoes, onion, all seasoned with oil and lemon. A tantalizing and rich mix to be enjoyed on toasted bread or wholemeal crackers such as Wasa.

The avocado It is rich in monounsaturated fats, which are known to improve heart health by reducing bad cholesterol (LDL) and increasing good cholesterol (HDL). This creamy fruit is also an excellent source of potassium, a mineral essential for heart health and muscle functioning. Plus, avocado provides Vitamin Ea powerful antioxidant that protects cells from damage caused by free radicals.

The egg for their part, they are another rich source of nutrients. They are one of the best food sources of complete proteins, containing all the essential amino acids necessary for building and restoring body tissues. Eggs are also rich in B vitamins, which are important for energy metabolism and nervous system health.

Together, avocado and eggs form a salad that provides a balanced combination of protein, healthy fats and fiber. This combination of nutrients helps keep blood sugar levels stable, promotes satiety and provides long-term energy.

It is perfect for those who follow a healthy and balanced dietproviding a combination of nutrients essential for sustenance and general well-being.

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Zeppole di San Giuseppe di Poppella, the king of the Neapolitan snowflake, the secret? This is where I melt the butter – Gordon Ramsay’s version

For them Zeppole Of San Joseph which is very popular in Campania and is also appreciated by the little ones for its abundance of cream yellow and fullness, we will need few ingredients and a few steps, although slightly elaborate, but ultimately simple if you are a little familiar with cooking. There recipe that we propose is that of a pastry chef who has become very popular in Naples in recent years. Poppella he is the creator of a dessert that has become and continues to become very popular in Campania. Tourists go crazy for the “flakes Of snow“. Small brioches filled with buffalo ricotta cream. Sweet, full and very soft. A delicacy.

However, the recipe that we propose this time is different, more common, older, traditional. The Zeppole of San Giuseppe, are a “must” and must remain so in Naples and the Province. So let’s see how they are prepared and what the ingredients are.

Zeppole from San Giuseppe di Poppella

Ingredients

500g of flour
400g of butter
500ml of water
12 eggs
10g salt

Ingredients for the cream

500ml of milk
250g of sugar
4 eggs (yolks)
100g of corn starch

How to prepare zeppole

Let’s take a saucepan and let’s lower the water. We light the flame and also add the butter. Let it melt and once the butter has melted we incorporate the flour. Mix everything together and let the flour absorb everything. Once we have a dough raw, broken into piecesbut solidwhen it is still hot we put it in one planetary or a mixer or if you help yourself with a ladle.

Drop both the salt and the egg and mix everything. In this case the consistency must be one cream solid, but not too much. The dough will then have to go into a piping bag. Then take a sheet of paper oven and make some donuts.

Now, the last step, cooking. You have two options: either fried or baked. For the first one, simply turn it upside down zeppola (placed on paper) in hot oil. The second way is the lighter one, of oven. Bake in a static oven for 20 minutes at 200 degrees and for another 15 at 180 degrees. Once cooked, let them cool.

The preparation of the cream

Take a saucepan and a bowl. In the saucepan 3/4 of milkwhile in the bowl the other quarter. Put it in the saucepan sugar and let it melt. Place the eggs in the bowl starch Of corn and incorporate well with a whisk. Turn on the flame under the saucepan and let it simmer (you can choose whether to simmer it with a vanilla pod or with a lemon or orange peel).

Once you see the bubbles around the edge of the saucepan, add the egg and cornstarch mixture and mix until it solidifies and becomes a cream. Let the cream cool in the refrigerator covered with a sheet of cling film and once cold stuffed your zeppole.

Chef Gordon Ramsay Recipes