Tag: greedy

Spaghetti pizza Margherita by chef Davide Scabin, the first greedy one with the 5 P’s and 4 O’s trick – Gordon Ramsay’s version

spaghetti pizza

spaghetti pizza

Spaghetti margherita pizza they are a recipe presented by the chef Davide Scabin on the occasion of the 2014 Fuorisalone. Today the gourmet cuisine loves to turn the cards on the table. Thus, the toppings of a pizza become the toppings of a first course. But even first courses become the fillings of an omelette, or the sauces to season a crocchè. Nothing is more certain in the Italian cuisine and the simplicity of the past, marked by poor cuisine and long cooking times for the matronly housewives who no longer exist, is replaced by innovation and simplicity.

Spaghetti margherita pizza


  • datterini cherry tomatoes 8
  • vine tomatoes 2
  • butter 5 g
  • extra virgin olive oil
  • salt
  • lime 1 g grated zest
  • sugar 1 g
  • White pepper
  • water 1 l
  • coarse salt 0.8 g
  • spaghetti 150 g
  • anchovies in oil 2
  • basil 1 sprig
  • mozzarella broth 60 g
  • fried black spaghetti
  • confit cherry tomatoes 2
  • green oil
  • chilli oil
  • 2 wedges smoked provola
  • Taggiasca olives 2


The first thing to do to prepare spaghetti pizza margherita is to process datterini tomatoes. Cut them in half lengthwise and place them on a baking tray with the cut side down upward. Season with 10 ml of extra virgin olive oil, salt, sugar and white pepper. Bake at 150 degrees for 1 and a half hours. Extract the internal seeds from the vine tomatoes and keep them aside. Blend the remaining part. In a saucepan, heat 5 ml of extra virgin olive oil, the butter, the blended tomatoes and some datterino tomatoes that you have previously baked.

Let it cook until the tomatoes thicken. Add the seeds and lime zest and blend Once again. Drain the spaghetti al dente and pan-fry them with the tomato sauce. Continue cooking for a few minutes to mix well. Meanwhile, prepare the dishes. Arrange the confit tomato, the olive, a few pieces of anchovy, the basil, the slice of smoked provola and the black spaghetti. Pour in the mozzarella broth and season with chilli and basil oil. Lastly, place the spaghetti. Your spaghetti pizza margherita they are ready. Enjoy your meal.

Read also: Spaghetti with clams from Nennella with crumbled taralli, the secret of the ancient Neapolitan trattoria to make them perfect

spaghetti pizza



Cod fillets with potatoes – Gordon Ramsay’s version

Cod fillets with potatoes recipe from Creativa in the kitchen

Cod fillets with potatoes recipe from Creativa in the kitchen

THE cod fillets with potatoes, a dish rich in taste, easy to prepare and with a taste of land and sea.

The preparation of this recipe is really very easy, just combine simple ingredients and this dish is ready to be enjoyed in all its goodness! A perfect dish when you have little time and still want to prepare something tasty and healthy.

Difficulty: low

Cooking: 15 minutes

Preparation: 10 minutes

Flat cost: low

Doses: 2 people



1 teaspoon of fine salt e garlic dried,


baking dish,

potato peeler,


various cutlery.


• Wash the potatoes under running water and peel them. Cut them into thin slices about 0.5 cm and place them in the pot. Cover the potato slices with fresh water and add a pinch of salt. Bring to a boil and cook for 3/4 minutes. Strain them.

• Grease the oven dish with a drizzle of olive oil and arrange the potato slices at the base (side by side).

• Place the previously rinsed cod fillets, the diced tomatoes, the pitted black olives and seasoned with a pinch of herb mix, a pinch of salt and add a drizzle of olive oil and a little water.

Cod fillets with potatoes recipe from Creativa in the kitchen

• Bake in a preheated oven and bake at 180 ° C convection oven for 15 minutes (for more information on cooking times, read the Tips ▼ below) or 190 ° C static oven for 15 minutes.

• Now, your cod fillets with potatoes are ready to be served hot and steaming!

Cod fillets with potatoes recipe from Creativa in the kitchen

• I cooking times may vary according to the size of the threads.

• If you use gods frozen cod fillets, after rinsing them under running water, you can decide whether to cook them still frozen and let them defrost during cooking or let them defrost first (option that I recommend).

I recommend to prepare just before serving this dish, but if you want you can also prepare in advance and reheat before serving. The consistency of the fish will change a little, because you will have to reheat it and therefore you will slightly lengthen the cooking times, but it will still be good.


Goya, the bitter melon – Creative in the kitchen – Gordon Ramsay’s version

Goya, the bitter melon

Goya, the bitter melon

Nigauri literally means bitter melon or bitter gourd, or it's called goya, in the dialect of the islands of Okinawa in Japan. It is a tropical vegetable, widespread in much of Southeast Asia and in Okinawa, especially in the period of June-August. It is green, hard and its shape resembles that of a zucchini or cucumber with many protuberances.
The taste is bitter and is rich in vitamin C and mineral salts. The vitamin C contained in bitter gourd is four times that of lemon and cabbage. Helps recover from fatigue and improves iron absorption.
Varieties of bitter melon range from 20cm to 80cm. In Japan, the bitter gourd grown in South Kyushu has an elongated shape and the one grown in Okinawa has a thick, less bitter skin. It is a commonly distributed variety in Japan, and its fruit length is about 25 cm.
Widely known as an ingredient in Okinawan cuisine, it is now well established as an everyday ingredient throughout Japan and is applied to dishes such as stir-fried foods, salads, fried foods, and foods that are spicy or add egg.
Basically, freshly picked fruits are eaten as soon as possible, but when you want to keep a whole fruit, place it in the refrigerator for a maximum of 3 days.
Unlike tomatoes, for example, where "ripeness" is welcome, bitter gourd is best eaten when immature.
When it is fully ripe, the green color of the bitter gourd turns yellow, the seeds sprout and the bitterness becomes even stronger.
About 95% of the ingredients in bitter gourd are water.
It contains almost no proteins and fats, so it is a low energy food.
Energy: 17kcal per 100 grams.


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