Tag: Grain

Pastiera Donut (soft, fragrant and quick!) – Gordon Ramsay’s version

pastiera donut - Recipe by Tavolartegusto


There Pastiera Donut it’s a Easter dessert incredibly easy and delicious that evokes the taste of the classic Neapolitan Pastiera! In fact it is achieved with ricotta And grain in the dough, candied fruit and aroma of Orange flowers! It is cooked in a donut mold, taken out of the oven and dusted with icing sugar. Imagine it fluffymoist and very soft to the bite, of that intense scent of spring! A amazing goodness!

pastiera donut - Recipe by Tavolartegusto

Recipe very easy and fast it was born by chance: I had some leftover cooked wheat of the preparations of these Easter days. So I started from my classic ricotta cake, I re-proportioned the doses, and what came out was a tall, majestic pastiera donut with divine flavour perfect for sure to recycle the leftovers from the pastiere: candied fruit, wheat, ricotta! Not only! It’s also one quick solution and within everyone’s reach; for who who does not have time or simply he doesn’t feel like it to try his hand at preparing the original version, but he doesn’t want to give up bringing all the goodness of the Neapolitan pastiera. It’s delicious for breakfast accompanied with milk and coffee, for snackbut also how dessert for Easter lunch and Easter Buffets! Try it soon then tell me if it isn’t amazing!

Discover also:

The Ricotta Tart (a soft pastry shell containing a creamy orange-scented ricotta filling)

Pastiera donut recipe

PREPARATION TIMES





Preparation Cooking Total
20 minutes 50 minutes 1 h 10 minutes
Cost Kitchen Calories
Bass Italian 321 Kcal

Ingredients





Quantity for 6 people – 22cm donut mould

    • 300 g of ’00 flour

    • 200 g of fresh ricotta at room temperature

    • 100 g of cream of wheat (made with 75 g of cooked wheat, 40 g of milk, 1 teaspoon of butter or seed oil, thickly cut orange and lemon peels)

    • 3 large eggs at room temperature

    • 240 g of sugar

    • 75 g of melted butter (or 75 ml of sunflower seed oil)

    • 3 tablespoons milk at room temperature

    • peel of 1 large lemon

    • peel of 1 large orange

    • seeds of a vanilla bean (a sachet of vanillin)

    • 80 g of candied fruit (orange and citron)

    • a teaspoon of orange blossom flavouring

    • 1 sachet of baking powder for desserts

    • 1 tablespoon icing sugar to finish

Equipment

Method

How to make pastiera donut

First of all, make the cream of wheat by combining the cooked wheat, milk, butter and whole husks in a saucepan and cook over a low heat for 10 minutes until it becomes a thick cream. Remove the husks.

Then blend it and weigh 100 g of it, add it to the perfectly drained ricotta (squeezed in a cloth) and candied fruit chopped with a knife.

Finally, whisk the eggs with the sugar, vanilla and finely grated peels:

how to make pastiera donut - Recipe by Tavolartegusto

Add the orange blossom aroma to the egg mixture while constantly whipping, then the ricotta cream, whipping with low whisk, finally add flour with sifted yeast:

pastiera donut dough - Recipe by Tavolartegusto

Finally, pour the mixture into a perfectly buttered or oiled and floured mould:

cook the pastiera donut - Recipe by Tavolartegusto

Then cook in a very hot static oven at 180° for about 40 – 45 minutes. Attention: always do the toothpick test after 40 minutes

Finally, remove from the oven and leave to cool in the pan for 5 – 6 minutes before turning out.

Leave to cool completely for 2 hours before sprinkling with icing sugar.

Here’s yours ready Pastry donut

donut pastiera recipe - Recipe by Tavolartegusto

storage

You can store it for 3 – 4 days at room temperature, preferably in a cake tin. Remember that the more time passes, the better it becomes!

If you love this type of preparations, also discover my collection of Cakes

Lime and pepper risotto, a delicate and fragrant first course. Ideal for a last minute dinner – Gordon Ramsay’s version

PEPPER AND LIME RISOTTO


PEPPER AND LIME RISOTTO

If you want to have a romantic dinner or amaze your guests the Lime and pepper risotto is right for you as it is a first course simple, delicate and refined. It stands out for its fresh and citrus flavour, thanks to the presence of lime which gives a pleasant note of acidity, in contrast with the creaminess of the rice. The combination of lime and pepper creates an interesting balance of flavours, with black pepper adding a light spiciness and enhancing the aromas of the dish. Try it now and you will never want to do without it again!

Lime and pepper risotto

Ingredients for 4 people

  • 350 g of Carnaroli rice
  • 1 teaspoon mixed peppercorns
  • juice of half a lime
  • 1 Lime zest
  • 80 g of Butter
  • spring onion
  • salt, vegetable broth to taste

Preparation

Start by toasting the rice in a pan with about half the available butter, leaving it to cook for a couple of minutes over moderate heat. Meanwhile, crush the peppercorns in the mortar.
Subsequently, add the hot broth to the pan, enough to cover the rice by about an inch, and start cooking over a moderate heat.

Finely slice the white part of the spring onion and add it to the pan, while cut the stem part into slices and set it aside temporarily. Add the spring onion scraps to the vegetable broth. Season the risotto with a pinch of crushed pepper and add a light pinch of salt. Continue cooking the risotto by adding the necessary broth.

Once the rice is cooked, remove the pan from the heat and stir in the remaining butter, adding salt to taste. Then add the grated zest of a lime and half of its juice, completing with another pinch of pepper and part of the spring onion stem previously sliced.

Serve your delicate risotto, garnishing each plate with slices of the spring onion stem, a little crushed pepper and a little grated lime zest. Enjoy your meal!

Read also: Puttanesca risotto, even tastier than spaghetti. So creamy and tasty, mouth-watering.

PEPPER AND LIME RISOTTO

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Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

conchiglioni stuffed with sauce


conchiglioni stuffed with sauce

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

  • conchiglioni 250 g
  • tomato puree 700 ml
  • bechamel 500 ml
  • minced veal meat 300 g
  • minced pork 300 g
  • onions 130 g
  • grated parmesan 60 g
  • carrots 120 g
  • white wine 150 ml
  • water 150 ml
  • extra virgin olive oil 2 tablespoons
  • basil
  • fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Read also: Conchiglioni with bechamel and smoked salmon, the delicious and super quick appetizer

conchiglioni stuffed with sauce

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