Tag: Flavor

DIY Sauces: Flavor with Homemade Seasonings – Gordon Ramsay’s version

In the culinary world, condiments are often the final touch that transforms a dish from ordinary to extraordinary. But what if instead of relying on pre-packaged condiments, we decided to create our own DIY sauces at home? Bringing your dishes to life with homemade seasonings could be the key to taking your meals to the next level, adding a touch of creativity and customization that you won’t find in packaged products.

Advantages of DIY sauces

Control of ingredients

When you make your own sauces at home, you have the complete control on the ingredients you use. You can avoid preservatives, artificial colors and other additives often found in packaged condiments. Plus, you can choose fresh, high-quality ingredients to ensure maximum flavor and nutritional value.

Flavor customization

Creating your own sauces gives you the freedom to customize the flavor according to your tastes and preferences. You can experiment with different herbs, spices, oils and vinegars to create unique and delicious combinations that fit perfectly with your favorite dishes. Plus, you can easily adjust the amount of salt, sugar, and other ingredients to tailor the sauce to your dietary needs.

DIY sauce ideas

Fresh tomato sauce

Fresh tomato sauce is a classic condiment that can be used in a variety of dishes, from pastas to soups to meats. To make it, simply blend fresh tomatoes, garlic, onion, basil and olive oil until smooth. Add salt and pepper to taste and simmer to concentrate the flavors.

Yogurt and cucumber sauce

This fresh and light sauce is perfect for accompanying meat dishes, grilled vegetables or as a salad dressing. Mix Greek yogurt, grated cucumber, minced garlic, fresh mint and lemon juice to create a refreshing, versatile dip that will complement any dish.

Creating DIY sauces at home can be a fun and rewarding way to add a personal touch to your dishes. With complete control of the ingredients and the ability to customize the flavor, the possibilities are endless. Experiment with different recipes and ingredients to discover new combinations that will make your meals even more delicious and unique.

Spaghetti alla Benedetto Cavalieri, the flavor of Sicily in every bite. Better than clams and ready in 10 minutes – Gordon Ramsay’s version

Spaghetti Benedetto Cavalieri, sea urchins, mint, lemon

Benedetto Cavalieri spaghettone with sea urchins it is a dish that came to us thanks to a Facebook page dedicated to cooking. As much as chefs share their excellent recipes with us today, we still remember that it is inside the homes of Italians that you will find the simplest and most genuine dishes. And often even the best ones. Today we share with you the recipe Francesco Grandewhich always adds this detail to sea urchins pasta format, which is a wonder. The spaghettone remains al dente and collects the flavor of the sea in a delicious way.

Spaghettone Benedetto Cavalieri with sea urchins

Ingredients

garlic 1 clove
sea urchins 300 g
pasta 120 g
parsley
extra virgin olive oil
salt

Preparation

The first thing to do to prepare Benedetto Cavalieri spaghettone with sea urchins is to clean the curls. Open them and recover the internal liquid and the fruits. Keep the pulp aside while filter the liquid. Start putting the lightly salted water for the pasta on the heat and bring it to the boil. The seasoning will be ready in an instant, so it’s best to start cooking as soon as possible. In the pan, add the extra virgin olive oil, the liquid from the sea urchins and the garlic clove. Fry the garlic, in the meantime you have already added the pasta.

Drain it well al dente and transfer it to the pan. Complete the cooking together with the seasoning, and also add the pulp in the last 30 seconds. Turn off the heat and drizzle with a drizzle of raw extra virgin olive oil and the chopped parsley. Obviously the oil must be the good one, we southern Italians know this well. Stir and serve. Your Benedetto Cavalieri spaghettoni with sea urchins they are ready. Enjoy your meal. You will see that with every bite you will taste the sea.

Apulian onion, a delicious onion focaccia with grandmother Marietta’s traditional recipe, an explosion of flavor – Gordon Ramsay’s version

Focaccia with onions It is a typical recipe from Puglia, also called Onionata. The filling is similar to that of potato pizza. To change the color and flavor of the final result, the use of onion sauce instead of water. As regards the dough, however, it is similar to that of Pizza, but even in this case there are several changes. This is a dish that you can serve for dinner, when you are feeling peckish and want something tasty. We can assure you that Apulian friends they know what they do in the kitchen and by following the recipe you will get an excellent dish.

Focaccia With Onions

Ingredients

For the onion sauce

white onions 4
peeled tomatoes cut into pieces 400 g
salt
pepper
chili pepper 1
Origan
capers 1 handful
1 handful black olives
water 1 drop
1 drizzle extra virgin olive oil

For the dough

00 flour 220 g
semolina 220 g
fresh brewer’s yeast 5 g
onion sauce 200 ml
water 1\2 glass

Preparation

The first thing to do to prepare focaccia with onions it’s the onion. In a pan, heat a drizzle of extra virgin olive oil. Finely slice the onions and sauté them gently together with the chilli pepper. After 10 minutes, also add the chopped peeled tomatoes and a drop of water. Season with salt and pepper and leave to cook for 1 hour on low flame. Once the time has passed, complete with a sprinkling of oregano, capers and pitted black olives. There Cipollata ready. Filter it with a sieve to obtain its liquid and keep it aside. It will be used for the dough. The first thing to do to make the dough is to sift the flour and semolina into a bowl and mix them.

Dissolve the brewer’s yeast in the water and start kneading. Continue pouring slowly the onion sauce. Keep two tablespoons aside. Knead until you obtain a compact dough. It has to be slightly harder compared to that of pizza. Cover with cling film and leave to rise 2 hours. Grease the pan with oil and spread just over half the dough inside, also covering the edges. Pour the onions inside and cover with the remaining dough that you have rolled out. Seal the edges. Sprinkle the surface with the two tablespoons of sauce kept aside. Prick with a fork and cook at 250 degrees for 35 minutes. Your onion focaccia ready.

Chef Gordon Ramsay Recipes

Tag: Flavor

DIY Sauces: Flavor with Homemade Seasonings – Gordon Ramsay’s version

Advantages of DIY sauces

Control of ingredients

Flavor customization

DIY sauce ideas

Fresh tomato sauce

Yogurt and cucumber sauce

Spaghetti alla Benedetto Cavalieri, the flavor of Sicily in every bite. Better than clams and ready in 10 minutes – Gordon Ramsay’s version

Spaghettone Benedetto Cavalieri with sea urchins

Ingredients

Preparation

Apulian onion, a delicious onion focaccia with grandmother Marietta’s traditional recipe, an explosion of flavor – Gordon Ramsay’s version

Focaccia With Onions

Ingredients

Preparation

READ ALSO—> Tirot, a typical recipe from Mantua: better than an onion focaccia, ready in just a few minutes