Tag: fennel seeds

Lasagne alla bolognese Quick and easy recipe – Gordon Ramsay’s version

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For real lasagna Bolognese you should use the hand-rolled green sheets, to speed up, I used the ready-made ones; I chose clear sheets that are much easier to find on the market. The Bolognes sauceand that I have prepared does not have to cook hours and hours, but about 30 minutes total is enough. You can use ready-made bechamel, but making it at home is another story! Then personal tastes do the rest, if you like lasagna with a thicker sauce (as I like it) thicken the béchamel with a few tablespoons of grated Parmesan. If you use dried pasta sheets, it is preferable to immerse them in boiling salted water for 30 seconds, drain and proceed with the layers.

Ingredients for 4-6 people
(used baking dish 26 × 26 cm)

  • 16-18 sheets for lasagna (I used "sfogliavelo Rana")
  • 400 gr of ground beef
  • 100 gr of minced pork
  • 700 ml of tomato sauce
  • Extra virgin olive oil
  • 30 gr of butter
  • 1 cup of red wine
  • 50 gr of mixture for sautéing (celery, carrot, onion)
  • a few tablespoons of grated Grana Padano or Parmesan
  • 3 gr of salt

For 600 grams of bechamel

  • 500 ml of whole milk
  • 50 gr of butter
  • 50 grams of flour 00
  • salt and nutmeg

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How to prepare lasagna Bolognese in the oven

Let's start by preparing the Bolognese sauce, in a faster version: In a large saucepan pour a fund of extra virgin olive oil, add the chopped celery, carrot and onion (I use the frozen one already chopped), let it fry just a little and pour the minced meat, shell with a spoon and let it cook for a few minutes, until it has completely changed color, at this point add the butter (30 gr), wait for it to melt and blend with wine.

VIDEO RECIPE LASAGNE ALLA BOLOGNESE

Once the wine has evaporated, pour the tomato puree in the pot, add the salt, stir with the spoon and let it cook over medium-low heat with a lid for 35 – 40 minutes. Until the ragù is narrower.

Let's put the Bolognese sauce aside and prepare the bechamel: In a saucepan we heat the milk, in another larger saucepan we melt the butter, pour the Flour and mix with a spoon, add a drop of milk always stirring warmly, now use the hand whisk and pour the remaining milk, mix quickly and vigorously to avoid lumps, add salt, add a little nutmeg. When the béchamel is thick and no longer liquid then it will be ready. We add 1 tablespoon of Grated Parmesan to thicken the béchamel more.

Now let's proceed with the composition of the Bolognese lasagna: on the bottom of a baking dish pour a little sauce or béchamel, create the various layers with the pastry, on which we will pour a few tablespoons of meat sauce and a few tablespoons of bechamel, a little Grated parmesan and proceed with a new layer until all the ingredients are used up.

Also on the last layer we will put ragù, béchamel and grated Grana. We bake in a preheated oven at 180 ° for 30-35 minutes.

N.B. I used a very thin sheet, if you use the thicker ones it is preferable to pass them for a few moments in boiling salted water to soften them a little.

WINE PAIRING: Red Aglianico.

In this blog for wine pairings I consulted the site: www.vinacciolo.it

Lasagne alla bolognese "style =" width: 640px;

Enjoy your meal!

3.1

Lemon, lime and mint popsicles Quick and easy recipe – Gordon Ramsay’s version

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Lemon lime and mint popsicles: today we prepare homemade popsicles, my daughter decided to help me :-). We chose two flavors that my daughter and I particularly love: lemon and mint, having molds for 8 popsicles I decided to prepare 4 with lemon and 4 with mint. For those with the chin I used Fabbri syrup, for those with lemon it is necessary to use hot water (no need to boil it, as long as it is hot from the tap) to dissolve the sugar well. The addition of lime gives an extra touch but it is not necessary. If you love the taste of lime, you can also add the grated rind of this fruit to the mixture, and maybe a few thin slices to embellish the popsicle. Try it, they are refreshing and delicious!

Ingredients for 8 popsicles of 75 gr

LEMON ICE:

210 grams of hot water
60 gr of lemon juice + 1 lime
50 grams of sugar

MINT ICE LOLLIES

225 grams of water
75 gr of mint syrup

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Look at the VIDEO RECIPE OF HOME MADE ICE LOLLIES

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Lemon lime and mint popsicles

Let's start with lemon ice: mix the hot water with the sugar well.

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Lemon lime and mint popsicles

With the citrus squeezer, extract the lemon and lime juice, filter it with a sieve and add the juice to the sugared water, stirring.

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Lemon lime and mint popsicles

We keep the mixture aside.

Mint popsicles: mix the mint syrup well with the water (we can add a few mint leaves if desired) …

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Lemon lime and mint popsicles
Lemon lime and mint popsicles "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2018/07/Ghiaccioli-al-limone-lime- e-mint_11.jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2018/07/Ghiaccioli-al-limone-lime-e-menta_11-300x197.jpg 300w "sizes =" ( max-width: 449px) 100vw, 449px
Lemon lime and mint popsicles

… pour the two compounds into the molds and put them in the freezer for at least 4-5 hours.

And here are our homemade lemon, lime and mint popsicles.

Lemon lime and mint popsicles

Lemon lime and mint popsicles "style =" width: 640px;

Enjoy your meal!

3.1

Fast recipe, in a thousand variations! – Gordon Ramsay’s version

Savory Madeleine


The Savory Madeleine I'm a starter delicious finger food! There rustic version sweet Madeleines! in this case made with cheese And pistachio flour who give a exquisite flavor! Imagine small shell-shaped morsels from the soft texture And fluffy similar to muffins, dal rustic flavor, but at the same time delicate! perfect to serve in the bread basket; or how aperitif to accompany cured meat, cheeses, sauces delicious or vegetables! one leads to another!

Savory Madeleine

By now you know how much you love to make the rustic versions of the great classics: from the salty Cantucci, to the Shortbread with aromatic herbs, to the rustic Baci di dama, they all turned out to be a clamorous success! why not also make delicious ones Savory Madeleines? No sooner said than done! It's about a very fast preparation . that's enough for you 1 bowl And 1 fork, few steps And they are ready to bake! In this case I chose to make them with pistachio flour which I love. But from this basic version you can then give life to many variations: replace the pistachio with almond flour, hazelnuts; or enrich the dough optionally with cubes of baked ham, mortadella, sliced at your choice, olives, or bits of cheese! In short, what you prefer! The secret for a perfect result: work the dough very little And cook a little, in this way they will result soft soft ! If you don't have the molds you can use those for muffins, mini muffins or donuts!!

Discover also:

The Stuzzichini (100 pieces in 5 minutes! With puff pastry)

Savory Madeleine Recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 15 minutes 20 minutes

Ingrediants

Quantity for 12 pieces
  • 60 grams of flour '00
  • 60 grams of pistachio flour (or almond flour)
  • 1 large egg
  • 40 gr of melted butter (or seed oil)
  • 4 tablespoons of Parmesan or Grana Padano (or pecorino for a more intense flavor)
  • 100 ml of milk
  • 1/2 sachet of instant yeast for savory pies
  • salt
  • 80 gr of olives or sliced ​​into cubes to add at the end of the dough (optional)

Method

How to make savory Madeleines

First of all, mix the flours, salt, sifted yeast and grated cheese. Turn well

Then add the milk, melted butter and beaten egg to the center. Stir with a spoon for a few seconds.

Finally pour the mixture into the previously buttered and floured molds, distributing well and leaving a few millimeters from the edge:

how to make savory madeleines

Then bake in a hot static oven at 180 ° for about 15 minutes, as long as they are swollen and golden!

Remove from the oven, unmold and leave to cool on a wire rack.

Yours are ready Savory Madeleine

Savory Madeleine

They keep perfectly 2 – 3 days sealed in plastic bags for food

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