Tag: hard-shell clam dairy

Simple, light and delicious recipe! – Gordon Ramsay’s version

THE Baked Brussels sprouts I’m one of those Contours winter That they surprise For taste And lightness! I am rich in vitamins, calcium and iron; healthy and light, fast to prepare without boiling; and they also turn out delicious in their simplicity : with salt, pepper and oil, for accompany seconds of meat, fish, eggs!

After the success of the baked cauliflower and its gratin version, I wanted to try it a new side dish with this variety of cabbage . I tell you, they literally sold out, convincing even the most sceptical! For the very easy preparation you need them 10 minutesFor wash vegetables, cut them halfway, season them finally cook them Baked brussels sprouts. They will come slightly crunchy on the outsidemore soft inside, tasty and delicious. A true goodness! From this basic version you can create many tasty variations. For example: add raisins, as you see in the photo. Gives a fantastic sweet accent. Or dried fruit like pine nuts or nuts; a handful of pomegranate or more bacon bits. Try them soon, they’re crazy! And between winter contours which I definitely recommend is the baked pumpkin with all the peel that you loved so much. super light baked fennel and if you want a mix of several vegetablesyou can try my baked vegetables also add sprouts or other vegetables you have available in the fridge.

Other recipes with brussels sprouts:

Brussels sprouts au gratin (rich version with bechamel sauce)

Pan-fried Brussels sprouts (stringy with mozzarella and bacon)

Baked Brussels Sprouts Recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	30 minutes	40 minutes


Bass	Italian	98 Kcal

Ingredients

Quantity for 4 people
500g of Brussels sprouts extra virgin olive oil salt pepper a handful of raisins (optional, but it fits perfectly!)

Quantity for 4 people

500g of Brussels sprouts

extra virgin olive oil

salt

pepper

a handful of raisins (optional, but it fits perfectly!)

Method

How to make baked Brussels sprouts

First of all, wash the Brussels sprouts with running water and remove one or two dry outer leaves if necessary, in most cases this will not be necessary.

Then cut them in half and place them directly on a baking tray lined with baking paper.

Finally season with salt, pepper and extra virgin olive oil, stirring well, so that they are well seasoned.

how to make baked brussels sprouts - Recipe by Tavolartegusto

At this point, cook in a preheated oven at 180° for about 30 minutes in the middle part, turning and stirring occasionally.

Finally, always test with a fork to check the cooking. Consider whether they still need a pinch of salt.

You can choose to serve them plain or add a handful of raisins, previously soaked in water and squeezed, while they are still hot. Stir well, it will give a delicious sweet note.

Here are yours ready Baked brussels sprouts

Baked Brussels sprouts recipe - Recipe by Tavolartegusto

storage

You can keep them perfectly for 2 days in the fridge, simply heat them in a pan or in the oven or microwave and they will return as freshly made.

You love vegetables? Discover all my other vegetarian recipes

Pan-fried gnocchi, ready in 15 minutes – Gordon Ramsay’s version

Friends of QuantoFood, today we will definitely turn your day around with a super delicious and quick to make first course! But let’s take a step back: you know when you come home after a very long day and the last thing you want is get to the stove for cooking?

Here, today’s recipe is save dinner and save perfect lunch for these occasions, ideal to cook to conquer the taste buds of your sweetheart and those of the whole family, adults and children! What are we talking about? Drum roll: some gnocchi! Let’s face it, we’re all used to cooking them in salted water, waiting in glory for them to float to the surface. But what if we told you there is a way even easier and faster to enjoy a super delicious and creamy first course of gnocchi in just over 10 minutes, would you believe it?

Well yes, there’s no need to pinch yourself because it’s all true! Here’s our version of the pan-fried dumplings!

How to cook gnocchi in a pan

To make this recipe you just need to prepare a sauce with typically Mediterranean aromas based on cherry tomatoes, fresh basil, Tropea-type spring onion and a very generous cascade of fresh grated pecorino. At this point all that remains is cook the gnocchi directly. For this recipe we used ready-made potato gnocchi, but if you prefer you can also make them at home. Once the pleasantries are over, the time has finally come to get our hands dirty, or rather, “in the pan“! You are ready? Let’s go!

More recipes to try

Apulian onion, a delicious onion focaccia with grandmother Marietta’s traditional recipe, an explosion of flavor – Gordon Ramsay’s version

Focaccia with onions It is a typical recipe from Puglia, also called Onionata. The filling is similar to that of potato pizza. To change the color and flavor of the final result, the use of onion sauce instead of water. As regards the dough, however, it is similar to that of Pizza, but even in this case there are several changes. This is a dish that you can serve for dinner, when you are feeling peckish and want something tasty. We can assure you that Apulian friends they know what they do in the kitchen and by following the recipe you will get an excellent dish.

Focaccia With Onions

Ingredients

For the onion sauce

white onions 4
peeled tomatoes cut into pieces 400 g
salt
pepper
chili pepper 1
Origan
capers 1 handful
1 handful black olives
water 1 drop
1 drizzle extra virgin olive oil

For the dough

00 flour 220 g
semolina 220 g
fresh brewer’s yeast 5 g
onion sauce 200 ml
water 1\2 glass

Preparation

The first thing to do to prepare focaccia with onions it’s the onion. In a pan, heat a drizzle of extra virgin olive oil. Finely slice the onions and sauté them gently together with the chilli pepper. After 10 minutes, also add the chopped peeled tomatoes and a drop of water. Season with salt and pepper and leave to cook for 1 hour on low flame. Once the time has passed, complete with a sprinkling of oregano, capers and pitted black olives. There Cipollata ready. Filter it with a sieve to obtain its liquid and keep it aside. It will be used for the dough. The first thing to do to make the dough is to sift the flour and semolina into a bowl and mix them.

Dissolve the brewer’s yeast in the water and start kneading. Continue pouring slowly the onion sauce. Keep two tablespoons aside. Knead until you obtain a compact dough. It has to be slightly harder compared to that of pizza. Cover with cling film and leave to rise 2 hours. Grease the pan with oil and spread just over half the dough inside, also covering the edges. Pour the onions inside and cover with the remaining dough that you have rolled out. Seal the edges. Sprinkle the surface with the two tablespoons of sauce kept aside. Prick with a fork and cook at 250 degrees for 35 minutes. Your onion focaccia ready.

Chef Gordon Ramsay Recipes

Tag: hard-shell clam dairy

Simple, light and delicious recipe! – Gordon Ramsay’s version

Baked Brussels Sprouts Recipe

Ingredients

How to make baked Brussels sprouts

storage

Pan-fried gnocchi, ready in 15 minutes – Gordon Ramsay’s version

How to cook gnocchi in a pan

Apulian onion, a delicious onion focaccia with grandmother Marietta’s traditional recipe, an explosion of flavor – Gordon Ramsay’s version

Focaccia With Onions

Ingredients

Preparation

READ ALSO—> Tirot, a typical recipe from Mantua: better than an onion focaccia, ready in just a few minutes