Tag: hard-shell clam dairy

Sorrento style gnocchi – Yet another cooking blog – Gordon Ramsay’s version

The Sorrento style gnocchi they are an iconic dish of the Italian tradition, in particular of the gastronomic culture of Campania, where the flavors of the sea meet those of the land in a perfect combination of taste and tradition.

This preparation takes its name from the city of Sorrento, and is an example of how Italian cuisine is capable of transforming simple ingredients into memorable dishes, capable of telling local stories and customs.

The Sorrento gnocchi recipe comes from a base of potato gnocchi, a poor dish of the peasant tradition, enriched by the intense flavor of tomato puree. The circle is completed by the scent of fresh basil and the softness of fiordilatte mozzarella, which, when melted, creates irresistible contrasts and textures.

This vegetarian first course is finally grilled in the oven, creating a golden crust that always wins everyone over. I don’t know about you, but as a family, we always fight over the crunchiest parts. Because this is a dish that I love to share with my loved ones, both in its preparation… and at the table!

However, if you are in a hurry, I recommend using some fresh potato gnocchi*.

And if you’re looking for an autumnal version of gnocchi, I invite you to try mine pumpkin gnocchi.

what it is, nutritional values, benefits and how to cook it – Gordon Ramsay’s version

Tofu: what it is, nutritional values, benefits and how to cook it

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Baked pasta my way, just like my grandmother made it: All the tricks to make it perfect – Gordon Ramsay’s version

Baked pasta it is a classic of Italian cuisine, loved by everyone, from the north to the south of the country. In the following recipe there is a particularly tasty version. If you want, according to your needs you can also cook pasta in the oven the day beforestore it in the refrigerator and heat it the following day, it will be even better blended and tasty. It is certainly not a dish that is cooked often, considering the time it takes and also the calories it provides. But when cooking it is always party at home and no one refuses an encore. And when you come back from a night out, you always open the oven to see if there’s any left.

Baked pasta

Ingredients x 3

minced meat 150 g
bread 1\2 slice
milk
egg white 1
salt
nutmeg 1 pinch
parsley
parmesan
bread crumbs
pasta 260 g
tomato puree 330 g
fior di latte 130 g
eggs 1
speck
onion
carrot
extra virgin olive oil

Preparation

The first thing to do to prepare baked pasta they are meatballs. Soak half a slice of bread in milk, removing the crust. Squeeze the breadcrumbs well and united egg white, salt, parsley, nutmeg, salt, parmesan and breadcrumbs. Mix well. Better let it rest the mixture for an hour. Meanwhile, cut the fiordilatte into pieces and leave to drain. Place the egg in a saucepan, cover it with water and bring to the boil, then cook. 8 minutes. Cool under cold water and peel it. With the meat mixture, form the meatballs. Let’s put it in the pan. Prepare a sauté with onion, carrot and speck and brown it in extra virgin olive oil.

Add the tomato puree with a little water. Season with salt and add the meatballs. Cover with the lid on and cook over low heat 30 minutes, remembering every now and then to turn the meatballs. Drain the pasta al dente and transfer it to the pan with the sauce along with a little of its cooking water. Also add half the fiordilatte and mix. Butter the baking dish and sprinkle it on of breadcrumbs. Create a first layer of dough, then the boiled egg cut into pieces and the remaining fiordilatte. Cover with the other pasta and complete with a sprinkling of breadcrumbs and parmesan and a drizzle of extra virgin olive oil. Cook at 200 degrees for 20 minutes. Your baked pasta ready.

Chef Gordon Ramsay Recipes