Tag: extra virgin olive oil

Stringy arm wrestling risotto, so creamy and tasty that even children will like it – Gordon Ramsay’s version

The stringy risotto “Arm wrestling” it would be the risotto with spinach and mozzarella. Popeye, the famous sailor from the 80s cartoons, ate a lot of spinach to become stronger and stronger. A risotto that was very fashionable, to get children to eat spinach. Creamy and fragrant, with the addition of parmesan, it is a complete first course, to be prepared for the little ones, but also for those who are otherwise small. Let’s prepare this fantastic dish together.

Stringy arm wrestling risotto

Ingredients:

180 g of rice
250g of fresh spinach
White wine
50 g of fiordilatte
20 g of butter
extra virgin olive oil
1/2 onion
salt
Parmesan Cheese
vegetable broth

Method:

To prepare the stringy risotto arm wrestlingstart cleaning and washing the spinach.

Place them in a large pot and cook them for ten minutes.

Let them cool and cut them coarsely. In a large pot, put a drizzle of extra virgin olive oil. Fbrown the onion, and delete it. Add the rice, toast it,

blend with white wine, let the alcohol evaporate, and start cooking, adding the broth as needed. Halfway through cooking, add the spinach.

Once cooked, turn off the heat, stir in the butter, grated parmesan,

then add the fiordilatte cut into cubesjumbled up.

Serve, completing with more parmesan and, for the older ones, a little freshly ground pepper.

Chocolate salami in the shape of a number – Gordon Ramsay’s version

The chocolate salami it is a typical dessert of the Italian tradition, loved by adults and children for its intense flavor and its soft and crunchy consistency at the same time. But how can you make a chocolate salami in the shape of a number? And why should we do it? The answer is simple: to give a touch of originality and personalization to our desserts, especially on special occasions such as birthdays, anniversaries or holidays. A chocolate salami in the shape of a number can in fact represent the age of the birthday boy, the year of an anniversary or any other significant number.

Chocolate salami in the shape of a number

To make a chocolate salami in the shape of a number, you will need a basic recipe for chocolate salami and a number-shaped mold. The basic recipe for chocolate salami involves the use of simple and easily available ingredients, such as dark chocolate, butter, sugar, eggs and dry biscuits. You can find a detailed recipe for chocolate salami here.

Once you have prepared the mixture for the chocolate salami, you will have to pour it into the number-shaped mold. Make sure the mold is well buttered and floured, to prevent the chocolate salami from sticking. Pour the mixture into the mold, level it with a spatula and let it rest in the refrigerator for at least a couple of hours, until it has firmed up.

Once the chocolate salami has hardened, you can turn it out and decorate it as you like. For example, you can dust it with icing sugar, to give the effect of “seasoned” salami, or decorate it with melted chocolate, for a more delicious effect.

In short, making a chocolate salami in the shape of a number is not at all complicated, but it requires a little patience and creativity. The final result, however, will be an original and personalized dessert, which will amaze your guests and delight the palate.

Indian pumpkin chicken curry – Gordon Ramsay’s version

This pumpkin chicken curry it’s a seasonal take on the classic butter chicken Indian with an extra soft and velvety touch.

I decided to start from the traditional butter chicken recipe to explore new gastronomic horizons, creating a seasonal variant that welcomes and enhances pumpkin as the main ingredient.

The Murgh makhani, known by the name of Butter Chicken, is a typical dish of the Indian gastronomic tradition characterized by a particular marinade of the meat, with spices, yogurt and lemon juice. This step gives the meat a succulent texture when cooked and a unique flavor.

The traditional recipe involves cooking in the traditional oven tandoorbut you can use the grill of your normal home oven and then sauté in the pan with the creamy part, or manage the entire cooking in the pan, as I propose today.

The final touch that can’t be missed? Fresh coriander (which you can replace with parsley if you really don’t like coriander) and a handful of crumbled cashews, which will add texture and chewiness to every bite.

While maintaining the characteristic elements of butter chicken, such as the inevitable Garam Masala*, I replaced the tomato sauce with pumpkin puree. In this way a simple chicken curry is transformed thanks to the sweet and autumnal note of pumpkin, with an even more velvety and enveloping consistency.

It’s not the first time I’ve told you: pumpkin goes perfectly with the warm spices typical of Indian cuisine (but also Thai, have you ever tried mine Thai pumpkin soup?), creating a surprising balance between the flavors.

The video recipe for my pumpkin chicken curry

You can find it on mine Instagram channel @lennesimoblog.