Tag: green algae

Gnocchi alla sorrentina – Creative in the kitchen – Gordon Ramsay’s version

The gnocchi alla sorrentina wrapped in a creamy tomato and basil sauce, flavored with mozzarella and cheese, which make this first course even more enjoyable by creating a stringy effect, to make your mouth water!

Gnocchi alla Sorrentina, one of the best known typical Campania first courses in Italy and abroad, also prepared in the rest of the world. The preparation of this Mediterranean recipe is very simple.

Read also: Potato gnocchi with taleggio cheese, mushrooms and sausage

Difficulty: low

Cooking: 5 minutes

Preparation: 15 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• medium-sized pan,

• pot for cooking pasta,

• medium-sized baking dish,

• various containers,

• various cutlery.

HOW TO PREPARE GNOCCHI ALLA SORRENTINA

• Heat the olive oil with the whole, clean clove of garlic over low heat. Then add the tomato puree with the basil leaves and season with salt. Cook for a few minutes and remove the garlic.

• Meanwhile, blanch the gnocchi in lightly salted water for a couple of minutes, and as soon as they rise to the surface, pour them. Add them to the sauce and mix, so that they will be well wrapped in the sauce.

• Turn off the flame and add mozzarella; mix quickly.

• Move everything into one baking dish medium-sized and sprinkle with plenty of Parmesan.

• Bake (in a preheated oven at 200 ° C) in grill mode for 5 minutes at 250 ° C or until golden brown.

• Serve the gnocchi alla sorrentina, hot and streamers.

• The sauce must always be cooked over low heat, even when adding the blanched gnocchi.

• You can to preserve gnocchi alla sorrentina in the fridge, closed in an airtight container or cling film, for a maximum of 1 day.

Carrot Plumcake Quick and easy recipe – Gordon Ramsay’s version

Carrot plumcake: a very simple dessert to make, it is very reminiscent of the famous Camille carrot snacks, perfect for snack and breakfast, I prefer the plumcake mold for breakfast sweets, but a 22 cm diameter cake pan can also be used. Try it, it is very good and remains moist and soft for several days by storing it in a sealed bag for food.

Ingredients

(for a mold of plum cake 22 × 10 or one cake pan from 22 cm)

300 grams of carrots (about 3 medium carrots)
190 grams of granulated sugar
190 grams of flour 00
120 ml of sunflower oil
50 gr of potato starch
3 eggs
1 orange (grated zest of 1 orange and juice of 1/2 orange)
1 sachet of baking powder
a pinch of salt

VIDEO RECIPE – CARROT PLUMCAKE

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How to make a Carrot Plumcake

We turn on the oven (static at 175 °).
Grease and flour the chosen mold.
We wash and peel the carrots (removing the dirtiest external part with the knife). Cut the carrots into slices and put them in a mixer to finely chop them together with the grated rind ofOrange and the juice of half an orange andseed oil. We whirl for a minute intermittently. I recommend the result must be very fine, there must be no pieces of carrots!
We also add the chopped carrots 3 eggs, and whisk for a few moments to mix the ingredients.
We will get a smooth and foamy cream.
in a large bowl combine the dry ingredients: sugar, a pinch of salt and then the flour with potato starch and baking powder all sifted in a colander; mix with a hand whisk and add the carrot cream, incorporate the ingredients well and pour into the mold (or cake pan) previously buttered and floured.
We bake a 175 ° in a static oven preheated for about 30-35 minutes, the tecchino test is always valid (each oven is a story in itself); if it should brown too much on the surface before cooking, put a sheet of aluminum foil on the top shelf.
Let it cool on a wire rack and after half an hour remove from the mold and serve.

N.BWe keep it wrapped in a film or in a food bag so it preserves its humidity and softness for 3-4 days.

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Enjoy your meal!

3.1

Chicken Empanadas Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Anyone lucky enough to travel to South America has certainly tasted them! The empanadas, now widespread all over the world, they are fried panzerotti with a spicy and tasty filling. The versions are endless, today we offer you empanadas filled with chicken and vegetables. Let's see together how to prepare them

We begin our preparation by immersing the chicken in a pan with water. Season with salt, add 2 cloves of garlic and the onion. We let it cook for about 25/30 minutes

Preparation ofdough: pour the flour on a work surface forming a "volcano", pour the soft butter in the center, a pinch of salt and a little water at a time (about 250 ml will be enough). We begin to knead with our hands until the mixture is soft, elastic and non-sticky. Let the dough rest for about 15 minutes.

At this point we prepare the stuffed: Cut the peppers and onions into julienne strips, grate the carrots using the large holes of the grater.

In a pan, fry the oil with 2 cloves of garlic, add the vegetables, season with salt and add the spices to taste: curry, cumin, turmeric and pepper.

Finally we add the chicken previously boned and cut into cubes. We leave to cook for 10 minutes, the vegetables must remain crunchy. When cooked, add the parsley and let it cool.

We transfer the eggs into a saucepan with cold water. We put the saucepan on the fire and let it boil for about 9 minutes.

After this time, remove from the heat and add cold water, this will allow us to shell the eggs without being burnt.

On a floured surface we roll out the dough with a rolling pin and with the help of a plate we obtain round shapes.

Inside the circle obtained, add the vegetable filling and two / three slices of hard-boiled eggs. We wet the edges of the circle and carefully seal with a fork to obtain a crescent-shaped bundle.

In a large pan with high sides we heat up abundant peanut oil, dip our Empanadas and fry.

It will take just a few minutes and our empanadas are ready to taste!