Tag: FRUIT

Broccoli pâté tartlets in olive oil pastry – Gordon Ramsay’s version

Broccoli pâté tartlets in olive oil pastry


These savory tartlets they have a light shell of olive oil shortcrust pastry, a creamy heart of broccoli pâté and a crunchy pistachio covering. Perfect for a tasty aperitif or a regret-free snack!

When I face detox weeks to get back into shape and purify myself, the most difficult thing is definitely the aperitif moment. Small appetizers with the caloric intake of a New Year’s Eve dinner, appetizing morsels that would give you enough energy to climb the Himalayan chain, amuse bouche which only entertain the mouth, less the scales…

To avoid locking yourself in your house, reset your social relationships and transform your life get back into shape in a cloistered penance, I recommend organizing a happy hour homemade and to cook these tasty and very light things!

Ingredients for 24 tartlets

for the pastry

  • 250 g of 00 flour
  • 100 ml of cold extra virgin olive oil
  • 1 egg
  • 5 g of salt

for the broccoli pâté

  • 150 g of broccoli
  • a few basil leaves
  • 30 g of grains pistachios
  • 1/2 clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste

How to prepare the pastry

The process is very fast. I took all the ingredients for the pastry and blended them in a robot with metal blades. As soon as the dough became crumbly, I worked it quickly with my hands, wrapped it in cling film and let it rest in the fridge for 30 minutes.

How to prepare broccoli pâté

In the meantime, in the blender glass, I boiled the broccoli, 5 minutes in the microwave at 1000w. I drained them (taking a cup of cooking water) and, still in the glass, added the chopped pistachios, the oil, the garlic without the soul, the basil and a pinch of salt. I blended it with an immersion blender, adding a little cooking water to give my broccoli pâté the right creamy consistency. Everything in the fridge to cool.

How to prepare tartlets

Then I rolled out my olive oil shortcrust pastry into 24 disks and lined my silicone molds (if you use other materials, butter the molds or use baking paper to be safe). I placed a wet and wrung out disk of baking paper on each tartlet and poured in some rice (I use the expired rice) for plain cooking.

The weight of the rice or dried legumes will allow perfect cooking without bubbles or swelling of the pasta.

In a preheated oven at 180°, I cooked the shells of my tartlets for 25/30 minutes, keeping an eye on the cooking and browning of the edges.

Finally, I let them cool and filled my tartlets with broccoli pâté and a sprinkling of chopped pistachios.

Click.

Etna lemon linguine with Giorgio Locatelli’s secret recipe, Sicily in a bite, super creamy and good – Gordon Ramsay’s version

spaghetti with lemon cream


spaghetti with lemon cream

Etna PGI lemon linguine they are a fragrant and colorful dish with the flavor of Sicily. Today we will see the recipe of Giorgio Locatelli, a chef who has established himself in the panorama of Italian cuisine thanks to his participation in the television program Masterchef as a judge. But not only in Italy, the chef was also the first to obtain one Michelin star outside our peninsula. What distinguishes it is the attention to sustainability, the promotion of always seasonal foods, like this dish, which with every bite makes us feel the Mediterranean on our palate.

Linguine with Etna PGI lemon

Ingredients

  • linguine 120 g
  • breed broth 400 ml
  • chili pepper 1
  • breadcrumbs 2 tbsp
  • anchovies 3 fillets
  • garlic 2 cloves
  • yellow cherry tomatoes 8
  • lemon 1
  • salt
  • pepper
  • chopped parsley 1 tbsp
  • extra virgin olive oil 4 tablespoons

Preparation

The first thing to do to prepare Etna PGI lemon linguine is to heat a spoonful of extra virgin olive oil in a pan. Brown the garlic clove, then add the anchovies and let them melt. Add the breadcrumbs and toast them for 3 minutes. Rinse the cherry tomatoes, cut them in half and set them aside. In another pan, del diameter as large as linguine, heat more extra virgin olive oil together with the other clove of garlic, the chopped chilli pepper and the grated peel of half a lemon. Fry until all the ingredients release their flavor and then remove the garlic.

Drop the linguine directly into the pan. Cover with the breed broth and risotto the pasta, adding more broth if necessary and stirring constantly. After 7 minutes start drying the linguine. Add salt if necessary. Add the cherry tomatoes and a light squeeze of lemon, chopped parsley and extra virgin olive oil. Stir everything and plated, then complete with breadcrumbs on each plate. Your linguine with Etna PGI lemon they are ready. Enjoy your meal.

Read also: Linguine alla Masaniello, the ancient Neapolitan recipe from Osteria da Carmela, tastier and quicker than garlic and oil with water trick

spaghetti with lemon cream
Photo by Francesco Volpe

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Rustic ricotta and spinach pizza, grandmother’s recipe. VERY GOOD – Gordon Ramsay’s version

ricotta and spinach pizza


How to make rustic ricotta and spinach pizza

The video shows you the detailed procedure, prepare the rustic ricotta and spinach pizza with your grandmother!

ricotta and spinach pizza

Rustic spinach and ricotta pizza

Spinach, ricotta and mozzarella in a dough that you make in 10 minutes, put it in the refrigerator and then take it out two hours before rolling it out.

Preparation 10 minutes

Cooking 35 minutes

Leavening 14 hours

Scope appetizers

Kitchen Italian cuisine

Portions 4

Calories 380 kcal

  • 400 gr of 0 flour
  • 2 gr of brewer’s yeast
  • Half a teaspoon of sugar
  • 200 ml of water
  • A teaspoon of salt
  • 2 spoons of oil
  • 400 gr of fresh spinach
  • 400 gr of sheep’s ricotta
  • 1 egg
  • milk
  • 150 gr of mozzarella

For the dough

  • Prepare the dough the night before: put the flour in a bowl, make a hole in the centre, crumbled brewer’s yeast in the centre, add the water and let the yeast dissolve, add the sugar and the rest of the water.

  • Mix the mixture a little by hand and add the salt

  • Add two tablespoons of oil and compact the dough until it becomes uniform

  • Cut the dough in half (one half must be larger than the other)

  • Place the dough in the refrigerator overnight

  • Wash and clean the spinach and place them in the refrigerator

  • Take the dough out of the refrigerator two hours beforehand

For the stuffing

  • Boil some water and add salt, add the spinach and cook for 3 minutes. Drain the spinach and let it cool, squeeze it and chop it finely. Add a teaspoon of oil

  • Add the ricotta and the well-drained mozzarella

  • Beat the egg, add it to the filling and a little salt

  • Mix by crushing all the filling

Assemble the rustic pizza

  • A drizzle of oil in a 32 cm pan

  • preheat the oven to 180 degrees, static mode

  • Roll out two discs of dough, the larger one at the bottom and add the filling on top

  • Close with the smaller disc and if there is any dough left over, make a piadina

  • With your thumb, press the edge of the pizza on the pan, make small cuts on the surface and with a teaspoon lower the edge to create a cute cord

  • A drop of oil on the surface and brush with a little beaten egg and a drop of milk

  • Place in a static oven at 180 degrees for 35 minutes

Keywords savory ricotta and spinach pizza, savory ricotta and spinach pie

The best savory pie that everyone likes is the Rustic spinach and ricotta pizza. Grandma only uses fresh spinach to make it, but you can also use frozen ones, for her the farmer’s ones are something else entirely. The ricotta is sheep’s milk and then she adds mozzarella to make it stringy and even tastier. A great way to get children to eat vegetables who generally go crazy for this savory pizza, having a vegetable filling but very delicate.

INGREDIENTS FOR THE SALTED RICOTTA AND SPINACH PIZZA

  • 400 g of 0 flour
  • 2 g of brewer’s yeast
  • Half a teaspoon of sugar
  • 200ml of water
  • A teaspoon of salt
  • 2 tablespoons of oil
  • 400g of fresh spinach
  • 400 g of sheep’s ricotta
  • 1 egg
  • milk
  • 150g of mozzarella

For the savory ricotta and spinach pizza dough, grandma prefers the one you see in the video recipe (long leavening in the fridge), it can be prepared in 10 minutes or left in the fridge overnight and then left to rise two hours before serving. roll out the dough to make rustic pizza. Alternatively you can prepare rustic pizza with puff pastry or shortcrust pastry.

We do not recommend adding parmesan to the filling as it tends to cover too much of the flavor of the ricotta. Since the eye also wants its part, create a string around it using a teaspoon, the cutters and brush the pizza with beaten egg and milk to make it shiny.

Grandma prepares this ricotta and spinach pizza every week for her granddaughter, so easily include it in the children’s weekly menu. Especially for dinner or for a lunch out it is really comfortable. Also perfect on the Easter menu instead of the more demanding Easter cake.

If you love savory pies, also try the savory artichoke pie and the savory cabbage pie.

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