Tag: Great

Lasagna roses, you’ll make a great impression! – Gordon Ramsay’s version

baked-pasta-washers


The lasagna roses I am a creative and charming interpretation of the classic Italian dish, lasagna. This aesthetic variation not only adds a visually appealing touch to the presentation, but also offers a delicious way to enjoy a traditional dish in one elegant and inviting shape.

The preparation of the lasagna roses begins with the classic lasagna pasta, which is cut into wide strips and cooked al dente. The stripes then come stuffed with a tasty filling of béchamel, ragù and grated parmesan.

Once stuffed, the pasta strips are roll up carefully to create small “rose“. These are placed on a baking tray, where they can be placed on a bed of tomato sauce or bechamel and then baked au gratin. During cooking, the lasagna roses become compact, mixing the flavors of the filling with the pasta.

The beauty of this presentation lies inI wait visually captivating of roses as they emerge from the oven. The thin layers of dough are wrapped around the filling with a crispy browning on the surface.

Not only lasagna roses satisfy the palate with their rich and satisfying flavor, but they also represent a versatile option to adapt to different tastes And dietary needs.

They can decline into vegetarian versionswith a filling of vegetables, cheeses and bechamel, or in more traditional versions with meat, fish or ham.

They are ideal for Special occasions as elegant dinners, festive lunches or to surprise guests with an artistic and inviting dish.

Let’s see the recipe together!

baked-pasta-washers
baked-pasta-washers

To ensure you don’t miss any recipes, “like” the our Facebook page

and follow us on ours Instagram profile.

Back to HOME PAGE



How to make great french fries – Gordon Ramsay’s version

potato-fried-stick


The homemade french fries represent an authentic culinary delight that transforms a simple tuber into an explosion of crunchy and irresistible flavors.

This dish, known throughout the world, is often associated with quick and packaged snacks, but making chips at home offers atotally different culinary experience.

The secret of how to make excellent French fries lies first and foremost in the careful selection of the main ingredient. Choosing high-quality potatoes is essential to obtain one perfect texture and a rich and tasty flavouror.

What are the best qualities of potatoes for frying?

The best varieties for frying are those with yellow pulp: compact and not very floury, they absorb less oil during cooking.

Also red potatoes (which only have the skin red, while the inside is yellow) also have a firm pulp, which makes them ideal for preparing them baked, fried, stewed or boiled. They have a stronger flavor than classic yellow potatoes.

Preparing French fries It’s relatively simple but requires pay attention to some details.

After peeling and cutting the potatoes into thin strips, it is important to rinse them well to eliminate excess starch. It is also essential to pay attention to the cut, avoiding too irregular shapes which could compromise the homogeneity of the cooking.

Finally, it is necessary to always monitor the right oil temperature. Only thanks to it will it be possible to obtain uniform cooking that guarantees browning and crunchiness.

The final touch comes with the seasoningcompared to which i tastes and creativity they have a crucial role.

Homemade French fries are possible customize in the most disparate ways, letting your imagination run wild. For example, you can range from classic goes up at bolder variations such as paprika, black pepper or even grated cheese.

In addition to the irresistible taste, making chips at home offers numerous advantages.

For example, it allows you to avoid additives and preservatives often present in industrial versions, contributing to a better food choice greet. The experience of cooking chips at home can also become a moment of sharing And fun with family or friends.

How to make great french fries? All you have to do is follow this recipe!

potato-fried-stick
potato-fried-sticks

To ensure you don’t miss any recipes, “like” the our Facebook page

and follow us on ours Instagram profile.

Back to HOME PAGE



Classic meat sauce – great for all types of pasta – Gordon Ramsay’s version

Classic meat sauce - great for all types of pasta


The Classic meat sauce excellent for dressing all types of pasta, is a basic sauce that usually accompanies dishes such as pasta or polenta. The term comes from the French and means "awaken the appetite". The ragù is actually a simple recipe but it takes longer, so consider at least an hour between preparation and cooking.

Precisely for this reason the advice is to prepare a good amount so you can freeze it and stock up for many portions!

The meat sauce it is one of those recipes of which there are infinite variations from region to region, which then everyone can customize to their taste. From north to south of Italy we can find infinite variations of this delicious condiment: the most famous is certainly the Bolognese sauce, then there is the Tuscan, the Abruzzese, the Neapolitan and the Sicilian ones! However, the common denominator that unites all is good meat and good tomatoes.

We prepare a classic version, excellent for dressing tagliatelle, lasagna or cannelloni or simple spaghetti!

Let's see the recipe immediately.

spaghetti with tomato sauce

Classic meat sauce – great for all types of pasta

Ingredients

  • About 150 mixed vegetables for sautéing (carrot, celery, onion)
  • 600 g ground beef (or half beef and half pork)
  • 1 sausage
  • half a glass of red wine
  • 4 tablespoons of extra virgin olive oil
  • 1 bottle of tomato puree
  • 1 large spoonful of tomato paste
  • salt
  • pepper
  • meat cube (optional)

  1. In a pan with high sides and a thick bottom, fry the chopped herbs (carrot, celery, onion) together with the oil until golden.
  2. At this point add the minced meat and the crumbled sausage, without the skin.
  3. Cook over medium heat (stirring occasionally) until the meat sizzles and its water has evaporated.
  4. If necessary, mash the meat with a fork to make it uniform.
  5. Once browned, season with salt and pepper and add the red wine.
  6. Let it evaporate without a lid to evaporate the alcohol.
  7. After the wine has evaporated completely, add the tomato puree and the concentrate, dilute with a little water.
  8. Also add a teaspoon of granular nut and cook the sauce with the lid on for about 50 minutes, over low heat, stirring occasionally to prevent it from sticking.
  9. The sauce will be ready when the fat of the meat is well surfaced and the sauce well congealed.
  10. Once ready you can use it immediately to add it to your pasta!
  11. Enjoy your meal
  12. If you have made a good quantity of it, you can very well freeze it, obviously once it has cooled down.

Recipe of baked polenta

Homemade frozen fried cubes – smart idea

Back to HOME PAGE

In order not to lose any recipe, put "like" HERE on our Facebook page is HERE on ours Instagram profile.

You may also like

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close