Tag: fish

All courgettes and raw! Recipe – Gordon Ramsay’s version

How to make fake zucchini pizza


How to prepare zucchini flatbread

The delicious recipe that can replace bread, all zucchini and all raw! Watch the video of the procedure, it’s easy and fast!

Would you like to give up bread but you just can’t? The schiacciata can be a great alternative because you put more vegetables than flour inside. The schiacciatina di zucchine is a quick recipe that you can use instead of bread or piadina but inside there are 500 gr of zucchini so you will eat more vegetables! Preparing the schiacciatina di zucchini is much quicker because there is no dough or leavening of bread. How to make fake zucchini pizza

INGREDIENTS – 40×25 pan

The ingredients for the zucchini schiacciatina are few and simple and everything is prepared in a bowl raw!

  • 500g of courgettes net
  • 120 g of flour
  • An egg
  • 30 g grated parmesan cheese
  • 30 ml of oil
  • salt
  • Pepper

If you want to dress it like pizza:

Zucchini flatbread topped with tuna and mozzarella


Grate the courgettes into a bowl using large holes.

Preheat the oven to 190 degrees fan-assisted

Add the egg, parmesan, flour, salt, pepper and 20 ml of oil to the bowl where we grated the courgettes. Mix together

The mixture should have the consistency you see in the video

Cover a baking tray with baking paper and brush a little oil, put the mixture in the tray

A little more oil on top and level it out

Bake at 190 degrees in a fan oven (otherwise static at 200)

Bake after 25 minutes

Season the zucchini flatbread with tuna and mozzarella and then cut the flatbread into slices as if it were a pizza!

Keep it in the oven for another 5-6 minutes, just long enough for the mozzarella to melt.

ENJOY YOUR MEAL!Zucchini flatbread how to prepare it quickly

If you like recipes with zucchini, try this too.

ZUCCHINI MEATBALL https://youtu.be/nx42-sHxLZc?si=jZkTc68F-nrCZaQV

ZUCCHINI SKEWERS https://youtu.be/eIgsjKgzQRc?si=4RLQ7QknCVzWiZhE

HOMEMADE ZUCCHINI IN OIL https://youtu.be/5fpNka8e6C4?si=m7WggFKjV5Nt8yXl

SIMPLE ZUCCHINI RISOTTO https://youtu.be/PiuzcuDZS5A?si=KUtPfHdfhGRMiNfb

ZUCCHINI BURGER https://youtu.be/IV8M-g66J4k?si=IOuC2rrNzcsKAJqK


How to reduce food waste: practical guide – Gordon Ramsay’s version

Zero impact: tips for more sustainable cooking


The food waste it is a widespread problem throughout the world, with enormous consequences on the environment and the economy. Reducing food waste is not only an ethical action, but also a way to save money and make the most of the ingredients we use in the kitchen. In this practical guide for beginners, we will explore some effective strategies for reducing food waste and maximizing food use in the kitchen.

Use leftovers creatively

1. Recycle recipes

When we find ourselves with food scraps in the refrigerator, instead of throwing them away we can transform them into delicious recycled recipes. For example, stale bread can become crunchy croutons or delicious croutons for salads and soups. Leftover vegetables can be used to prepare a tasty minestrone or a colorful omelette. Experiment with the ingredients you have available and let your creativity run wild in the kitchen.

2. Freeze leftovers

If you’ve prepared too much food, don’t hesitate to freeze the leftovers for later. Soups, sauces and meat dishes keep well in the freezer and can be defrosted quickly for a quick and tasty meal. Make sure you use freezer-safe containers and clearly label foods to avoid confusion.

Optimize food storage

1. Organizing the refrigerator

Proper organization of your refrigerator can help you reduce food waste. Keep more perishable foods, such as meat and fish, in the coldest part of the refrigerator and place ready-to-eat foods, such as yogurt and salads, high up. Use airtight containers to store fresh food and avoid overloading the refrigerator, to promote proper air circulation.

2. Expiration date

Learn to read and interpret expiration dates on foods carefully. Many times, foods can also be consumed after the indicated dateas long as they are stored properly and show no signs of deterioration. Use the “check before you throw away” method to avoid throwing away food that is still perfectly edible.

Reducing food waste is a goal within everyone’s reach, which only requires a little attention and creativity in the kitchen. Make the most of the ingredients you have available, organize your refrigerator efficiently and learn to manage leftovers intelligently. With small daily gestures, we can help reduce food waste and make the most of our meals.


Amaranth with Benedetta’s salad, nothing but rice. The dish to prepare in advance and eat when you feel like it – Gordon Ramsay’s version

Amaranth with courgettes


Amaranth with courgettes

Amaranth with courgettes by Benedetta Rossi is a unique, light and refreshing dish, ideal for hot summer days. This gluten and lactose free recipe is perfect for those who suffer from intolerances, including nickel. Easy to prepare, it can be made the day before and taken with you at work or on the beach, ready to be enjoyed during the lunch break. The unique flavor of amaranth pairs perfectly with the courgette-based dressing, creating a delicious and delicious dish nutritious. Let’s find out together how to prepare this summer delight.

Amaranth with courgettes


  • 200 g of amaranth
  • 600 ml of water
  • Salt to taste
  • 3 courgettes
  • 100 g of chopped raw ham (alternatively, speck or bacon)
  • 1 shallot
  • Garlic powder to taste
  • Extra virgin olive oil to taste
  • Grated cheese to taste (lactose-free if necessary)


The first thing to do to prepare amaranth with courgettes is to rinse the amaranth thoroughly under running water using a sieve very tight meshes. Next, put the amaranth in a pan, add the water and a pinch of salt. Cook over low heat for approximately 40 minutes, stirring occasionally with a wooden spoon, until the water is completely absorbed. Once cooked, add a drizzle of oil and get ready to make the seasoning. In the meantime, wash and cut the courgettes into slices and place them in a non-stick pan together with the chopped shallots.

Add raw ham cut into strips, a pinch of salt and a sprinkling of garlic powder. Pour a drizzle of extra virgin olive oil and cook over medium heat for approximately 10 minutes, stirring occasionally. If necessary, add a little warm water to prevent the courgettes from sticking to the pan. Once ready, united the cooked amaranth seasoning, add the grated cheese and another drizzle of extra virgin olive oil. Mix well and serve hot or cold, depending on your preference. Yours amaranth with courgettes it’s ready. Enjoy your meal!

READ ALSO—> Courgette carpaccio by Benedetta Rossi. The perfect side dish for summer, all raw in the fridge, the secret is in the marinade


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