Tag: Fat

Baked pasta with fungitiello by Marisa Laurito: Simpler and better than the Sicilian one, the fastest and most stringy for Easter – Gordon Ramsay’s version

Pasta with baked mushroom aubergines it is truly exquisite. We are not really talking about Sicilian, but about a simpler and equally good dish, with an incredible gratin on the surface. The undisputed protagonists are aubergines, cooked in the way that in the south is called mushroom. The vegetables are cut into cubes and are added later fried in abundant oil. Once ready they are seasoned with a wonderful cherry tomato sauce fresh. They are good as a side dish, but prepare plenty of them because they are also excellent for seasoning pasta.

Pasta with baked mushroom aubergines

Ingredients x 5

large aubergine 1
garlic 2 cloves
extra virgin olive oil
salt
pepper
cherry tomatoes 15
basil
diced mozzarella 200 g
grated cheese
bread crumbs
butter 1 nut
pasta 500 g

Preparation

The first thing to do to prepare pasta with baked mushroom aubergines is to wash the aubergines and cut them into cubes. In a pan, heat plenty of oil and fry the two cloves of garlic. Add the aubergines and cook until tender golden and soft. Meanwhile, rinse the cherry tomatoes under running water and cut them into 4 parts. Add them to the aubergines in the last 5 minutes of cooking. Season with salt and pepper and season with chopped basil leaves. At your place a mix to mix all the ingredients well.

Drain the pasta al dente. Transfer it to the pan with the seasoning. Stir with the mozzarella cut into pieces and drained and with the grated cheese. Butter the baking tray and sprinkle it with breadcrumbs. Transfer the seasoned pasta inside. Complete with another sprinkling of grated cheese and distribute the butter cut into cubes little ones. Cook at 220 degrees until a crust forms on the surface. Your pasta with baked mushroom aubergines ready. Enjoy your meal.

READ ALSO—> Creamy spaghetti, tuna and aubergines sciue sciue, the Sicilian recipe in 10 minutes with the sauce that is prepared while the pasta is cooking

Chocolate salami cake – Yet another food blog – Gordon Ramsay’s version

With this Chocolate salami cake, the iconic pantry-emptying recipe changes shape and dress, becoming even more elegant and irresistible. And it turns into small, single-portioned tastings with an anti-waste soul.

Chocolate salami is one of the most loved sweet and no-cook recipes prepared at home, but have you ever tasted it in the form of a single-portion cake? This silicone mold for mini bundt cakes does the magic (you can find a similar one here*), to be brushed with a little melted chocolate to make the external surface even smoother and shiny.

This chocolate salami cake is one of mine too anti-waste recipes favorite. In fact, you can make it by emptying the pantry of broken biscuits, old snacks and nut crumbs. Even chocolate can be recycled… what better opportunity to recycle Easter eggs, old chocolates and opened bars left at the back of the pantry?

And if that wasn’t enough, it’s also one recipe without cooking, perfect for the hottest days, when turning on the stove is just out of the question. In fact, one turn of the microwave will be enough to heat the chocolate, the freezer will do the rest of the work.

The video recipe for the chocolate salami cake

You find it on my Instagram channel @lennesimobloga recipe for “low impact” cuisine for my column LIGHT UP THE APPETITE on the new channel @accendilucegas

Spring diet: minus 7 kg in 5 days – Gordon Ramsay’s version

There spring has finally arrived, bringing with it a rich variety of fresh and colorful products which encourage a light and healthy diet. This season, nature offers us a wide range of ingredients that not only satisfy the palate, but also bring numerous health benefits. Let’s discover together how to follow a spring diet, fit with seasonal products.

Benefits of the spring diet

Spring is the ideal time to fill up on vitamins and antioxidants thanks to the wide range of fruit and vegetables available. Artichokes are rich in fiber and antioxidant substances that aid digestion and protect the liver. Strawberries, rich in vitamin C, are perfect for strengthening the immune system and fighting inflammation. Asparagus is also a precious ally in spring, thanks to its diuretic and purifying properties.

Fresh and tasty recipes

To make the most of seasonal products, it is important to prepare light and nutritious dishes that enhance the flavors and properties of the ingredients. A delicious spring salad with arugula, strawberries and almonds is a great choice for a light and colorful lunch.

Vegetable soups, enriched with peas and carrots, are a healthy and nutritious option for a light and refreshing dinner. Pasta-based first courses, such as spaghetti with asparagus and cherry tomatoes, are also an excellent solution for a complete and tasty meal.

The spring diet offers a wide variety of fresh and nutritious ingredients that allow you to stay fit and enjoy tasty, light dishes. Choosing seasonal products and preparing creative and healthy recipes is the secret to making the most of this season rich in colors and flavors.