Tag: Flour

Microwave Roasted Peppers, No Grill, Easy to Peel! – Gordon Ramsay’s version

Microwave Roasted Peppers, No Grill, Easy to Peel!

Dear Family, you know how much I love peppers in all forms! Today I share with you a quick and easy way to roast them in the microwave! I'll show you how easy it is to peel them without waste, without smells and without dirtying a grill.

Personally I prefer this system to the microwave for many reasons, of time, of smells, of simplicity, but also more trivially, because sometimes I don't have space on the stove!

Choose large peppers is pulpy, once roasted and removed the skin, you can use them in a thousand ways: we have put them in a beautiful piadina, as you see in the video!

By eliminating the skin, the filaments white inside and i seeds, I'm more digestible.

Once peeled and completely cold, then safely freeze. I recommend you do it in airtight containers so as not to spread the smell in the freezer.

SEE ALSO => Microwave Peppers in 9 Minutes, Ready to Freeze and 9 Super Quick Ideas to Use Them

Soft ricotta donuts with raspberry jam – Gordon Ramsay’s version

Soft ricotta donuts

The soft donuts with ricotta and raspberry jam they are easy and light sweets. Soft and delicious, these nice cakes are also without butter, worthily replaced by ricotta, which makes them soft and fragrant.

These ricotta donuts are ideal sweets to prepare for breakfast or for a snack. The ricotta in the dough makes the desserts soft, less heavy and more digestible.

You can use jam to your liking: any taste suits us, indeed you could also stuff them with different flavors to form a delicious harlequin!

The recipe is very simple. Let's see it together right away.

Soft ricotta donuts

Soft ricotta donuts with raspberry jam


  • 3 eggs
  • 120 g of sugar
  • 4 tablespoons of water
  • grated zest of one lemon
  • 250 g of ricotta in a tray
  • 60 ml of seed oil
  • 250 g of flour 00 (or 200 g of flour + 50 g of potato starch)
  • 1 sachet of baking powder
  • silicone mold for donuts

Soft ricotta donuts


Start by beating the whole eggs together with the sugar. You can do this in a planetary mixer or with an electric mixer.

When the mixture is soft and creamy, add the ricotta in the pan, the seed oil and 4 tablespoons of water or lemon juice.

Mix the ingredients and then add the sifted flour, baking powder and grated lemon rind. Mix everything and distribute the mixture in the appropriate donut mold.

Bake at 180 degrees for about 25-30 minutes. They shouldn't get too dark. However, once the time has elapsed, always do the toothpick test to verify cooking.

Once the donuts are very cold, remove them from their mold and turn them over to have the central hole facing up.

So fill them with a teaspoon of your raspberry jam or other of your choice. If you want you can also fill with hazelnut cream!

A sprinkle of icing sugar and your ricotta donuts are ready!

Soft ricotta donuts

If you like desserts with ricotta, then try this fantastic apple pie too.

Soft apple pie with ricotta


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Fried stuffed calzones Quick and easy recipe – Gordon Ramsay’s version

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Fried stuffed calzoni: fried calzoni have a special place in the cuisine of Southern Italy, in Puglia they are called fried panzerotti, very similar are also found in Sicily using the mixture of "Sicilian rotisserie". They can be stuffed in a thousand different ways, the classic Neapolitan version provides a stuffed with ricotta, pepper, salami and mozzarella. But very common are also those with stuffed with escarole, also delicious with ham and bechamel, in short, choose what you prefer!

Ingredients for 4-6 people

  • 400 grams of flour 00
  • 200 grams of Manitoba flour
  • 5 grams of fresh brewer's yeast
  • 150 grams of milk
  • 200 grams of water (warm but not hot! At about 36 °)
  • 20 grams of sugar
  • 10 grams of salt
  • 20 grams of sunflower oil
  • peanut oil for frying

For the stuffing

  • 500 gr of ricotta
  • 300 gr of salami cut into cubes
  • 300 grams of smoked cheese cut into cubes (or dry mozzarella, kept overnight in the fridge)
  • 2 tablespoons of grated Parmesan cheese


How to make fried stuffed calzone

  1. Arrange the flour as a fountain on a pastry board, make a hole in the center and add the brewer's yeast crumbled, lo sugar, the milk and thewater. Knead with your fingertips gradually bringing the flour from the edges towards the center. When the dough looks like a sticky cream, add salt and oil. Knead again incorporating all the flour.
  2. The dough should be worked for about ten minutes, until it forms a smooth dough, if it is still sticky, add only a thin layer of flour on the work surface, without exaggerating otherwise the fried calzones will be too hard. In any case, the excessive humidity will dry out during leavening.
  3. Then let the dough rise in a large bowl, with a veil of flour below and above. Make a cross cut with a smooth blade knife, cover with cling film and a damp cloth. Let it rise for about 2-3 hours it should double its volume, the time depends on the outside temperature. You can put the bowl in the oven off with only the oven light on.
  4. Meantime prepare the filling: cut the salami and the scamorza cheese/ diced mozzarella, put the ricotta cheese in a small bowl and add pepper and Parmesan grated. Add the salami and mozzarella to the ricotta
  5. Once it has risen, lightly flour the pastry board and pour the dough into it. roll out the dough with a rolling pin to 1/2 cm (half a centimeter) thick.
  6. Cut the dough with a large pastry cutter (or with a small bowl) to form discs of about 5-6 cm. Stuff by placing a generous spoonful of filling in the center and close in a half moon shape, pressing the edges well with your fingers or with the prongs of a fork.
  7. Let the trousers rise covered with a cloth for at least 40 minutes.
  8. Heat the oil in a saucepan with high sides, fry a few trousers at a time, at an oil temperature of about 180 °, until golden brown.
  9. Then arrange them on absorbent paper and add salt and serve hot!
  10. And here are yours Fried stuffed calzoni (or Apulian panzerotti)

Read also Carnival recipes

WINE PAIRING: Villa Raiano Fiano di Avellino Docg "alimata" (for wine pairings read here: Food / Wine pairings from southern Italy

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Enjoy your meal!


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