Tag: Garlic

Parmigiana without frying Quick and easy recipe – Gordon Ramsay’s version

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Parmigiana without frying: this aubergine parmigiana is the lighter variant with grilled eggplant rather than fried. The eggplant slices are cut in width and the composition a single portion make it even more practical and nice to serve. Just a few ingredients are enough to create a tasty, simple and quick to prepare side dish. To be served 2 portions for each diner. I used striped aubergines because they are sweeter.

Ingredients for 6 single portions

  • 1 medium-large eggplant (I used the striped one)
  • 200 gr of tomato puree
  • 150 grams of drained provola
  • 2 tablespoons of extra virgin olive oil
  • grated Grana cheese
  • salt and basil

Watch the Video Recipe of Parmigiana without frying

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Parmigiana without frying preparation

Prepare all the ingredients on the work surface.

Start by cooking the tomato puree over medium-low heat for 15 minutes with a drizzle of oil, a pinch of salt and a few basil leaves. Keep the sauce aside.

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Permigiana Without frying

Wash and dry the aubergines, remove the ends and cut into slices about 1 cm thick, heat the grill and cook the slices without seasoning for about 4 minutes per side.

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Permigiana Without frying

Slice the provolone or mozzarella (previously kept in the fridge or drained to remove excess milk). Preheat the oven to 200 °. Place a sheet of parchment paper on the pan. Grate the Grana and proceed with the composition of the single portions. Arrange the larger aubergine slices at the base, add a spoonful of tomato puree, a little Grana and a slice of provolone to each slice.

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Permigiana Without frying

Cover with another slice of aubergine and repeat the operations with tomato puree, a basil leaf and Grana. Sprinkle all the single portions with a drizzle of oil and bake for 10 minutes at 200 °.

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Permigiana Without frying

Serve your light aubergine Parmigiana and serve with a fresh basil leaf on each portion. Enjoy your meal!

You may also be interested in baked eggplant cutlets

WINE PAIRING: Aglianico and Nero d'Avola

In this blog for wine pairings I have consulted the site most of the times: www.vinacciolo.it

Parmigiana without frying

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Enjoy your meal!!!

3.1

Salted pumpkin plumcake – Recipes on the fly – Gordon Ramsay’s version

salty pumpkin plumcake


The salty pumpkin plumcake is a fluffy and tasty quick and easy autumn cake. Prepared with so much good seasonal pumpkin And extra virgin olive oil, this delicious plum cake it is great for any occasion.

It can be served both as an appetizer with cold cuts or as an accompaniment instead of bread. Perfect for a savory snack or to serve for an aperitif.

It is also ideal to take to school for a healthy breakfast or to the office for a lunch break.

salty pumpkin plumcake
salty pumpkin plumcake

Prepare the salty pumpkin plumcake it's really quick and easy. The only thing to do in advance is to steam the pumpkin, so that it maintains its properties and retains all the flavor of the vegetable.

About the pumpkin quality to be preferred for this recipe is quite indifferent, a bit of all are fine. The important thing is that it is fresh and tasty. Pumpkin will give your delicious salty plumcake a nice look golden color, as well as an excellent delicate flavor.

Let's find out now how to prepare this tasty recipe.

salty pumpkin plumcake

Before baking yours pumpkin plumcake you can decorate it with pumpkin seeds or with the mix of seeds for salads.

Regarding the cheese cubes to add at the end of preparation you can choose between gruyere, provola, or caciotta. However, opt for cheeses with a delicate taste so as not to cover the flavors too much.

The salty plumcake keeps well for a couple of days.

salty pumpkin plumcake
Salted pumpkin plumcake

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Whole Wheat Pizza in a Pan Gluten Free, Instant Without Brewer's Yeast – Gordon Ramsay’s version

Whole Wheat Pizza in a Pan Gluten Free, Instant Without Brewer's Yeast


# Family💚 Today I'm sharing a delicious pan-fried semi-wholemeal flour pizza, instant, yeast-free! You make it by hand in a few minutes and without leavening, you put it to cook in a simple pan.

With the indicated doses, you will get a 22/24 cm diameter pizza.

I couldn't leave you without the semi-wholemeal version of the instant pan pizza you loved so much!
Here it is, quick and easy like the one you have seen, suitable for those who prefer more rustic doughs!

Here you will find the version with white flour!

How many times have I told you that for my recipes you can use white or rustic flours simply by learning to dose the water that changes depending on the flour you use?
Virtually always!
So why is the dose of water in this recipe identical to the recipe with white flour?

From experience I tell you that a small dough, that is a dose for a single pizza is much more manageable than large quantities, so if the dose is not balanced to the gram you will not find great difficulty in kneading.
On the contrary, if you try to make doses for yourself or four people, surely the amount of water must change to make a larger dough workable.

Hence the advice: if you are a beginner and do not have a proven recipe, start with small doughs!

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