Tag: green bean

Christmas Tree Chopping Board – Recipes on the fly – Gordon Ramsay’s version

Ricette al Volo


The cutting board Christmas tree it’s delicious Christmas appetizer very tasty and scenic, although very easy and ready in 5 minutes. A clever and “no fuss” idea to bring an original and tasty appetizer to the table on festive days.

To accomplish this Christmas cutting board all you need to do is get a rectangular wooden cutting board, some cold cuts, some cheese cubes, some fruit, some olives and unleash your imagination.

You can use the most varied ingredients: pretzels, dried fruit, grapes, cheeses of various ages, salmon, or whatever you like best. The important thing is to focus on the quality of the products, which will make the difference.

The various ingredients will go positioned in a pyramid, starting from the wider base, which in this case is made up of sliced ​​meat.

Then you continue to make several increasingly shorter strips until you reach the tip of the tree. This can be made by carving some pineapple or a slice of cheese, cut with a star-shaped cookie cutter.

Everything is then decorated with gods pomegranate seeds, herbs and that’s it. A simple and also economical idea that your guests will like.

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Original recipe for Neapolitan Christmas desserts (step by step) – Gordon Ramsay’s version

raffioli - Neapolitan raffioli


THE Raffioli (Raffiuoli) are gods Christmas sweets typical of Neapolitan tradition. It’s about soft cakes low from oval shape similar to Sponge cake ; brushstrokes of jam And covered with white icing Made of sugar, water and lemon juice. A goodness that was born in 1700 by the Benedictine nuns of the Convent of San Gregorio Armeno to Naples; who created these sweet ravioli(hence the name would derive ‘Raffioli’ (in Neapolitan ‘Raffiuoli’); getting inspired right to fresh pasta ravioli typical of Northern Italy. In the month of December they are depopulated in every pastry shop in Campania and how tradition rules; they come served And give yourself away For Christmas And New Year’s together with the better known Struffoli, the spicy Roccocò, the Mostaccioli and the Susamielli! If you want too prepare them at home ; today for you Raffioli recipe with all the Advice illustrated with step by step photos to make them happen like those of the best Neapolitan pastry shops.
raffioli - Neapolitan raffioli

Like any regional recipe they exist different variationsincluding the delicious ones Raffiuoli ‘a Cassata’ filled with ricotta And chocolate chips and subsequently frosted; so called because they are reminiscent of the Sicilian Cassata. In this case I give you the Original recipe of the Classic simple raffioli of my family. A simple preparation which requires a bit of be careful for some passages: including mounting eggs well so that during cooking they bases are softbeing a dough without yeast. Then the precise formation of the scraps. The secret for a pastry shop result it is in the glazing double, so that appears white And thick beyond that Crisp to the bite e meltable! In the process you will find the tricks!
Excellent the next day when all the flavors have settled in and come through perfectly dry! Ideal as dessert at the end of the mealYes they keep for many days and for this reason they are also perfect for package as a tasty gift together with almond paste!

Raffioli recipe

PREPARATION TIMES




Preparation Cooking Total
30 minutes + icing drying time 30 minutes 1h

Ingredients




Quantity for 20 pieces

For the basics:

  • 2 eggs
  • 60 g of sugar
  • 60 g of flour
  • vanilla

For the icing:


Method

How to make raffioli

First of all, whisk the eggs with the sugar and vanilla for 10 minutes until the mixture has quadrupled in volume.

Then fold in the flour gently from bottom to top with a spatula, so as not to dismantle the mixture. It must be very frothy and dense.

Then use a disposable piping bag, cut it into 1 cm and form oval cakes, about 7 cm long, directly on a baking tray lined with baking paper. At least 5 – 6 cm away from each other because they tend to swell during cooking:

how to make raffioli

This operation is very important to be precise, so if you are not familiar with it I will leave you a trick! which is the same for making Macarons.

First of all drawn with a pencil on the baking paper oval shapesI will be easy to get the perfect shape!

Finally, cook in the oven, one tray at a time at 180° in a very hot static oven for about 12 – 15 minutes. Check without opening that they are well swollen, otherwise leave a few more minutes.

Then take them out of the oven, remove from the mold and leave to cool completely on a wire rack, while you complete the rest.

How to glaze Raffioli

Only when they are very cold, mix sugar with filtered lemon juice little by little.

The icing must be smooth, fluid and full-bodied. Add hot water only if necessary to dissolve.

Then brush the surface of your raffioli with the previously sifted jam, creating a layer of a few millimetres.

Finally, dip each slice completely into the icing, then lift it from the base with a spatula or fork and place on a wire rack:glaze the raffioli

Proceed in this way for all your desserts and leave the first round of icing to dry completely for about 2 hours

Then proceed to frost again, reviving your frosting with one – two drops of hot water, without overdoing it otherwise it will liquefy.

Finally let it dry completely before serving.

Here are yours ready Raffioli

raffioli

They keep perfectly for 10 days, in a glass or tin box. After the first 3 days, place in the fridge and serve at room temperature.

what it is, meaning and how to use it in the kitchen – Gordon Ramsay’s version

how to use plankton in cooking


In the depths of the seas there is an unexpected treasure that can also be used in the kitchen: the marine plankton. Let’s find out how to use plankton in cooking and bring starred cuisine home!

This microorganism, although often overlooked, is gaining a prominent place in the menus of the most exclusive restaurants and in the kitchens of renowned chefs.

Yes, it is not only the nourishment of fish like sardines, but it can become an amazing ingredient to use in cooking.

Plankton: what it is and what it means

Before finding out how to use this ingredient in the kitchen it is worth taking a step back and understanding that what is the plankton and what it is for.

Let’s start by saying that it is a microscopic life form that thrives in water and includes a wide range of organisms, such as algae, small crustaceans and bacteria, which form the basis of the marine food chain.

Substantially, as already mentioned, it constitutes nourishment for fish and marine species that populate the seas and expanses of fresh water.

The term “plàncton”, from “plankton” in French and “Plankton” in German, has origins in the Greek πλαγκτόν, which means “wandering”, derived from πλάζω, which means “wandering”, referring to its propensity to be passively transported from the currents.

There are two types of plankton: The plant plankton or phytoplankton (microscopic algae that produce oxygen through photosynthesis) and the animal plankton or zooplankton (what animal is plankton? These are smaller animal organisms, such as copepods and larvae of various marine animals that feed on phytoplankton and form the basis of nutrition for many larger fish).

The identification and isolation of a precise genre of a plant plankton safe for human consumption marked an important milestone in food research. Thanks to the cultivation and freeze-drying process of this particular variety, an intense green powder was obtained which opened new horizons in the panorama of nutrition and gastronomy.

Plankton: properties and benefits

But what makes it so special to use it in the kitchen? First, it is an amazing source of nutrients. Its composition makes it a valuable addition, offering health benefits such as:

  • Proteins – It is a source of complete proteins, containing all the amino acids necessary for the construction and maintenance of body tissues.
  • Essential fatty acids – Rich in Omega-3 fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), it contributes to heart health, brain function and reduced inflammation in the body.
  • Vitamins – Contains vitamin C (important for the immune system and the action of fighting free radicals) and vitamin E (antioxidant that helps protect cells from oxidative damage).
  • Minerals – It is rich in minerals, among which iron stands out (fundamental for the transport of oxygen in the blood), phosphorus (vital for the regulation of PH and the well-being of bones and teeth) and calcium (essential for bone health and the correct functioning of muscles and nerves).
  • Antioxidants – The microorganism contains a variety of antioxidants that can help fight oxidative stress in the body, contributing to the prevention of disease and premature aging.

How to use plankton in cooking

how to use plankton in cooking
Sauce

It can be used in different forms in the kitchen, each offering the chance to experiment with unique and innovative flavors.

It is essentially sold in powder form and can be used as a powdered ingredient or rehydrated using water (1:3 ratio). Here you are how to use plankton in cooking:

  • Added extras – The powder is versatile and can be added to flavor sauces, soups and condiments or to prepare fresh pasta and various types of dough. It is a way to give a marine touch and enrich the flavor of dishes.
  • Cream or sauce– The preparation of a cream or sauce based can be used to enrich pasta, rice or vegetable or fish-based dishes.
  • Marinades for fish – Just add a little to give a distinctive marine flavor to the fish marinade and enrich the aromatic notes of the dish.
  • Ice-cream – It may seem strange to some, but it can be used to prepare a savory ice cream to serve with fish carpaccio, tartare and other seafood dishes.

What does plankton taste like?

The marine plankton it can become a real ace in the hole in the kitchen, but you need to know what to expect.

This ingredient offers a wide range of marine flavors that add complexity to dishes. Its presence can transform the taste of a dish, giving a distinctive note that brings out the essence of the sea.

The flavor of the sea which is reminiscent of sea urchins (with truffle notes and hints of matcha tea) is so interesting that it has inspired creative chefs and lovers of gourmet cuisine, who seek to broaden the range of culinary experiences and surprise guests. palates of the diners.

Plankton: the price as a sore point

plankton cost
Dust

The cost is a bit of a sore point: 1 kg costs more or less 3,000-4,000 euros (3150-200 euros for 50 g), which makes it a very valuable ingredient. So, who eats plankton it should be used sparingly (both due to the cost and the strong flavor it gives to dishes).

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