Tag: Fat

Mini pumpkin pie: the American pumpkin pie recipe – Gordon Ramsay’s version

Discover the recipe for mine mini pumpkin piedelicious single-portion tarts that combine the American tradition of pumpkin pie with a practical version to be enjoyed on any occasion.

The mixture of spices, the heart of the recipe

The secret of these mini pumpkin tarts lies in the mixture of spices which I already told you about in the post dedicated to them Pumpkin Spice Mix et al Pumpkin Spice Latte. These spices*, with their warm and enveloping scents, transform a simple pumpkin into a true seasonal, enveloping and comforting delight.

The origins of the American pumpkin pie

Pumpkin pie is a classic of American cuisine, closely linked to Thanksgiving Day. This pie, rich in history and tradition, has become a symbol of autumn celebrations in the United States, with its soft pumpkin and spice filling, wrapped in a flaky, golden crust.

My single-portion variant

My version of mini pumpkin pies is perfect for those looking for a practical and portioned dessert. These tarts are ideal for an autumn snack, at the end of a meal or as a delicious gift to share.

Tips for perfect mini pumpkin pies

To cook the base of the pumpkin pies perfectly, I recommend placing the tarts in the lower part of the oven for the first 15 minutes. Once golden, move them to the central shelf to color the edges too. Before serving them, let them cool and put them back in the fridge for a couple of hours. Serve them with ice cream or cream for an irresistible finishing touch.

Apulian bread meatballs, the recipe of my grandmother from Bari – Gordon Ramsay’s version

The Apulian bread meatballs Since ancient times they have been prepared with leftovers, so as not to throw anything away, first of all the leftover bread and then there were many mouths to feed so meat was not used. In fact, bread balls in Puglia are made in different ways: Breaded and fried bread balls or bread meatballs with sauce. Bread balls are also used as a filling for stuffed mussels or stuffed artichokes.

Children love them and if you want you can also avoid frying them and cook them directly in the sauce or cook the breaded meatballs in the oven or air fryer.

They are vegetarian meatballs, without meat and therefore also excellent for those who want a vegetarian second course. You can customize the meatballs with other cheeses, cured meats or vegetables such as aubergines or courgettes.

INGREDIENTS PUGLIAN BREAD MEATBALLS (about 30 meatballs)

300 g of stale breadcrumbs
4 eggs
70 g of pecorino
70 g of caciocavallo
100 g of breadcrumbs
200 ml of milk
salt
Pepper
2 cloves of garlic
Parsley
Basil
700 nl of oil for frying
2 tablespoons extra virgin olive oil
400 ml of tomato puree

Super creamy pasta and chickpeas, the secret of tradition revealed after 180 years: What is added to the cooking water, a wonder – Gordon Ramsay’s version

Pasta and chickpeas is a delicious dish very ancient origins, typical of the gastronomic tradition of various regions of Italy, including Tuscany, Lazio, Campania, Puglia and Sicily.
The main feature of this recipe is its high nutrient content, essential for the farmers, who had to support a whole day’s work in the fields, therefore having enough energy to continue their hard day. THE chickpeasIn fact, like all other legumes, they have a high quantity of proteins, and their integration with the carbohydrates contained in the pasta make this delicacy a truly unique dish.

Anyway, a perfect pasta and chickpeasaccording to the ancient Tuscan tradition, must preferably be prepared with egg tagliolini, to be added directly to the pan in which the chickpeas are prepared. Another important detail concerns the preparation of the legumes: a part of these, in fact, it will be passed through a food mill and added to a light sauté, prepared with a clove of garlic, a sprig of rosemary and a spoonful of tomato sauce. As soon as the chickpea puree Once it is slightly golden, it must be added to the rest of the whole chickpeas and only at this point, after the cooking water has reached the boil, can you also add the egg pasta.

All variations of pasta and chickpeas, from Neapolitan to Roman

As often happens with all traditional recipes, too pasta and chickpeas It has many variations, both in terms of pasta shapes, short or long, and in terms of the ingredients used. In Campania, for example, this dish requires a particular cooking process before serving it. After leaving the pasta and chickpeas to “rest” for a few minutes, prepare a light sauté with a couple of cloves of garlic, cut into very fine slices, some extra virgin olive oil and a sprinkling of spicy chilli powder (or whole, if you prefer). Afterwards, the pasta with chickpeas is served with a sprinkling of parsley and a pinch of chopped chilli pepper.

In the Salento cuisine, however, after seasoning the pasta with chickpeas, leave a little aside. This will then be fried, mixed with the rest of the soup and seasoned with a drizzle of oil. But be careful: this variant does not include short pasta, but fettuccine! There Pasta And Chickpeas Alla Romana, unlike the other versions, presents a further change. Tradition dictates, in fact, that the dish be enriched with salted anchovies, to be fried separately with a clove of garlic and tomato sauce. As soon as the anchovies have dissolved, a part of the cooking water from the pasta with chickpeas is added, seasoned and then added to the rest of the soup.

A very ancient recipe, handed down from the peasant gastronomic culture of Tuscany (still widespread today in some border areas with Lazio), involves the addition of chestnuts. These are first chopped and, later, added to a sauté with red garlic, rosemary and a handful of finely chopped raw ham fat.

Traditional pasta and chickpeas

Pasta ingredients and chickpeas

250g of mixed pasta
350 g of chickpeas
2 cloves of garlic
salt, chilli pepper, chopped parsley, pepper to taste
olive oil to taste

Pasta and chickpea procedure

Fry in a pan, in oil, one clove of garlic and chilli pepper; add the cooked chickpeas, sauté them and, pour in a little of the chickpea cooking water, cook for 5 minutes. Take a portion of the chickpeas from the pan, blend them and pour the resulting cream over the other chickpeas. “Drop” the mixed pasta and cook by pouring small quantities of hot water several times. When cooking is complete, bring the “dish” to the table after sprinkling it with a “sprinkle of pepper” and lots of parsley.
Enjoy your meal!