Tag: Hazelnut

Baked cod with potatoes and tomatoes – Gordon Ramsay’s version

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen


Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

The baked cod with potatoes and tomatoes is a light fish recipe, a perfect dish to be prepared as a second course, but also for dinner. The broth is perfect for dipping slices of bread or croutons, to give a crunchy note.

The preparation of this recipe is really very simple, you just have to combine all the ingredients and bake. It will be ready in a few minutes and when taking it out of the oven it will release a mouth-watering perfume.

Difficulty: low

Cooking: 25 minutes

Preparation: 20 minutes

Flat cost: low

Doses: 4 people

INGREDIENTS FOR 4 PEOPLE


* You can replace cod with stockfish.

TOOLS USED


earthenware oven pan, capacious,

potato peeler,

various containers,

various cutlery.

HOW TO PREPARE BAKED COD WITH POTATOES AND TOMATOES

• First you have to desalt the cod (if you don't know how to do it, here here a simple method or you can buy the one already desalted). Cut it into large pieces and rinse it under running water.

• Oil the base of the earthenware baking dish and arrange the pieces of cod (make sure they all fit before adding the other ingredients).

• Peel the potatoes and cut them into pieces. Wash the red tomatoes well and cut them into pieces and add everything to the cod in the pan. Sprinkle the pieces of fish with breadcrumbs.

• Pour a drizzle of olive oil, white wine and to start 1 glass of water (in cooking, if needed, you will add more, a little at a time, as long as there is enough broth to cook everything well) . Add the whole clove of garlic and sprinkle everything with chopped parsley and a pinch of salt.

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

• Bake in a preheated convection oven and bake at 180 ° C for 20 – 25 minutes or static oven for 25 – 30 minutes. More information on cooking can be found in the Tips ▼ below.

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

• Your baked cod with potatoes and tomatoes is ready to be served hot.

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

• I cooking times they can vary according to the size you will give to your cod pieces.

• Vi I recommend eating it as soon as it is ready, but if you have leftover you can keep it in the fridge and consume it within the day. Take it out 15 minutes before reheating it.

• You can heat up in the oven for a few minutes in the microwave or put it in a pan for a few minutes.

• For a more lively flavor you can add a pinch of pepper.

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How to store nougat – Creative in the kitchen – Gordon Ramsay’s version

How to store nougat


How to store nougat

Torrone is a very old typical Italian dessert, mainly for Christmas. It is composed of egg white, honey, sugar and almonds which form the base common to all types with the possible addition of walnuts, peanuts, toasted hazelnuts and pistachios; it is often covered with two layers of host.

It would be preferable to consume the nougat, hard or soft, in the shortest possible time, but if this is not possible, we can keep it for some time. It goes preserved in an airtight container and placed in a cool (temperature around + 8 ° C) and dry place at a constant temperature, preferably a food storage. Its enemy is humidity, which must be avoided so that it does not lose consistency. In this way it can also be kept for several months.

Also, many ask me: but it is possible to freeze the nougat? If we have to keep the nougat for a long time, I recommend cutting it into pieces, placing it in freezer bags for food and then in the freezer. You must be careful to avoid condensation which would ruin the product. To defrost it, I recommend placing it first in the refrigerator for a few hours and then at room temperature, before consuming it.

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Original Neapolitan recipe of Roccocò (soft or hard) – Gordon Ramsay’s version

roccocò dough


THE Roccoco (Roccoco) are gods Christmas sweets typical of Neapolitan tradition . It is big Cookies shaped mashed donut the size of 10 cm; made with a mixture of Flour, water, almonds, a pinch of bitter cocoa and the fragrant pisto; a spice mix based on cinnamon, cloves, star anise, coriander and nutmeg! TO depending on how much they are cooked in the oven may result from two kinds; the classics "toothbreaker" from the rather hard consistency that to soften them they come soak in Vermouth or liqueur; or from softer texture and tender to the bite! Either way, they are exquisite, dal unique flavor And aromatic!

According to tradition are served and given to Christmas And New Year's along with other Campania specialties such as Struffoli, Mostaccioli, Susamielli and a nice slice of Pastiera! You want prepare them at home? Here is La for you Roccocò recipe with all Advice And Secrets illustrated with step by step photo to get gods Rococo Neapolitans like those of pastry!

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<p style= Like any traditional preparation they exist different version and many small ones zone variants! What I give you today is there Original recipe of the Roccoco that the my Neapolitan family prepare each Immaculate and accompanies us for all Christmas holidays; for as long as I can remember!

It's about a quick and easy preparation! Yup knead by hand without any difficulty. In this case I have chosen to make i soft rocks, cooking them as much as necessary; there I find perfect from every point of view! But nothing prevents you biscuits at low temperature to have gods Roccocò hard! In procedure you will find both versions!

Perfect both from wrapping up for greedy gifts, both serve for the Vigil, the Christmas lunch as far as New Year's together with the other Christmas sweets! Indeed yes they keep a lot for all Christmas holidays! Believe me they will make a great impression!

Discover also:

Panettone (the simple step-by-step recipe to make it soft at home for 15 days with brewer's yeast!)

Roccocò recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Ingrediants

Quantity for about 25 pieces

  • 500 grams of flour '00
  • 400 grams of sugar
  • 250 gr of almonds with peel
  • 150 gr of water
  • grated peel of 2 oranges
  • grated zest of 1 lemon
  • 1 teaspoon of unsweetened cocoa powder
  • 2 teaspoons of ready-to-use pisto (or mix together 12 g of cinnamon, 2 g of nutmeg, 2 g of pepper, 2 g of cloves, 2 g of coriander, 2 g of star anise; from this mixture you get 2 teaspoons)
  • 1/2 teaspoon of ammonia for cakes (which you can replace with baking powder)
  • 1 yolk for brushing

Method

How to make Roccoco

First of all, mix the flour, pisto, sugar, sifted unsweetened cocoa powder and ammonia in a bowl.

Then add the citrus peel and slightly broken almonds (not chopped completely) and finally the water at room temperature and start mixing starting from the center with a spoon, then proceed by hand until you get a soft and non-sticky dough:

roccocò dough

If necessary, dust your fingers with flour and then the surface of the dough.

Then divide into pieces from 65 gr to a maximum of 75 gr each (mine are 70 g)

First of all make a sausage, helping yourself with a sprinkling of flour, then close it in a tarallo, smoothing the edges well so that you do not see the attacks:

how to make roccoco

Then as you make them, place them in a baking tray lined with parchment paper at a certain distance (in the oven they will increase in volume)

When you have completed all the trays, brush the surface with egg yolk

bake the roccoco

Soft Roccocò

Finally bake in the oven at 180 degrees for about 20 minutes. Remove from the oven and leave to cool on a wire rack for about 1 hour

Yours are ready Roccoco!

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<h4 style=Roccocò hard (Spaccadenti)

After having formed the taralli and brushed the surface with egg Bake at 180 ° for about 20 then lower the temperature to 150 ° and let them bake in the oven for about 15 – 20 more minutes.

In both cases they can be kept perfectly for 1 month and a half closed in a tin or biscuit box

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