Tag: heavy cream

Quick recipe in 30 minutes! – Gordon Ramsay’s version

how to make risotto with artichokes

The Artichokes risotto it's a first course super tasty is fast, alternative to the classic Pasta with artichokes! It is realized in few steps, before roasting rice and then cooking it with artichokes partly in pieces partly shakes, previously sautéed in a pan! In this way the seasoning will become one with the rice; which together with the creaming oil is parmesan will give you a creamy risotto with artichokes is tasty Like never before!

For preparation, you can use the artichokes you prefer: give her violets, ai violets; and if you want to make the dish even faster, i is also fine already cleaned artichokes! THE secrets for a perfect result are: use a great rice that cares about cooking, I choose vialone nano, but carnaroli is also perfect; and finally use very tender artichoke hearts, without hard parts, so that when you go to cook them in the risotto they will be tender! Follow all my advice and you will see what a result! Great like first course in winter and early spring, when artichokes abound on the market stalls. be for lunch, that for dinner! But also for one Sunday with the family!

How to make risotto with artichokes

First of all, if you have not bought them already clean, clean the artichokes by removing the hardest leaves, up to the heart. Then divide the beard and the prickly purple leaves from the heart of each artichoke into 4 parts. divide each quarter into another half.

Place the cleaned pieces in ice water and continue until all ingredients are used up.

Finally, sauté the 1 garlic peeled and previously crushed with 2 tablespoons of oil in a large pan for 1 minute.

Then add the artichokes, a handful of very finely chopped parsley and let it brown in a pan for 2 – 3 minutes, add 4 – 5 tablespoons of boiling vegetable broth and let it simmer with lid for 15 minutes on low heat.

Meanwhile, add the other garlic, peeled and crushed with 2 tablespoons of oil, to another large pan, sauté for 1 minute, add the rice and toast for 1 minute.

Then add the white wine, let it evaporate completely over high heat:

how to make risotto with artichokes

Add a tablespoon of boiling vegetable broth and start cooking the risotto slowly.

In the meantime, blend most of the artichokes with their juice, removing 2 – 3 for each dish. Filter the artichoke cream well so that it is without filaments.

Add it to the risotto and continue to cook adding vegetable broth as needed. It will cook in 12 – 13 minutes!

When it has a creamy consistency, turn off the heat, stir in 2 tablespoons of oil and Parmesan! Serve hot with the artichokes for each dish and a handful of parsley.

Yours is ready Artichokes risotto!

Risotto with artichokes - Risotto with artichokes recipe-

If you have cooked al dente, it can be kept the next day!


Puff pastry appetizer with salmon and cheese Quick and easy recipe – Gordon Ramsay’s version

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Puff pastry appetizer with salmon and cheese: perfect idea for the Christmas period when smoked salmon abounds in homes, tasty but above all practical to serve. This recipe allows you to quickly prepare many cubes to serve as an appetizer or an aperitif.

Ingredients for 32 puff pastries

  • 1 roll of puff pastry
  • 50 gr of Emmental in thin slices
  • 50 gr of smoked salmon
  • oregano (alternatively poppy or sesame seeds)
  • a little extra virgin olive oil


⬇️ here BELOW the VIDEO RECIPE ⬇️

How to prepare Puff pastry appetizer with salmon and cheese

  1. Unroll the dough and cut the longer side in half. We use half as a base leaving it on the parchment paper present in the package.
  2. We arrange the slices of Emmental thinly cut (thickness of a thin slice) and the slices of smoked salmon
  3. Cover with the remaining half of puff pastry and press the entire perimeter with your fingertips
  4. Brush the top surface and add a little rosemary or poppy or sesame seeds
  5. We cut the cubes with a pizza cutter wheel, or with a sharp knife, to obtain 32 cubes the side will be about 2 cmx2, leave them cut without detaching them.
  6. We put the dough on a baking sheet (always leaving the parchment paper).
  7. Bake at 180 ° for about 15 minutes or in any case until the sheets are golden brown; we take out and remove the cubes.

Puff pastry appetizer with salmon and cheese

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Enjoy your meal!


Stuffed puff pastry swirl Quick and easy recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Stuffed puff pastry swirl: here is a delicious idea for a very quick dinner to be made, 2 rolls of puff pastry and a few ingredients are enough for this puff pastry wrapped like a rose, the ingredients I chose ham, mozzarella, tomatoes and oregano give the pastry a "pizza taste "Really inviting and delicious. These doses are good for a 24 cm diameter pan, 1 slice for 4 people with a side of vegetables and dinner is ready!

Ingredients for a 24 cm cake pan diameter

  • 2 rolls of puff pastry
  • 200 gr of cooked ham
  • 250 gr of mozzarella (kept in the fridge) or stringy cheese
  • 20 (approximately) datterini tomatoes
  • salt
  • dried oregano
  • poppy seeds



How to make the stuffed puff pastry Girella

  1. Grease the pan or line it with parchment paper.
  2. We cut the two rolls in half lengthwise, in order to obtain two long rectangles
  3. on each rectangle we arrange the slices of cooked ham, mozzarella very well squeezed, better if kept in the fridge previously.
  4. cut the datterini tomatoes in half and arrange them in an orderly manner as in the photo, add a little salt and a little oregano; leave the edges of these rectangles of pastry free from the filling for at least 1 cm all around.
  5. brush the edges with beaten egg and close the pastry on itself.
  6. once closed, roll this first sheet in the shape of a snail and place it in the center of the pan.
  7. proceed with the filling of the other 3 rectangles of pastry in the same way as the first.
  8. Let's close them in the same way and attach them to the central swivel continuing the spiral design.
  9. brush the entire surface with beaten egg and sprinkle with poppy seeds
  10. Bake on the central shelf in a preheated oven at 180-200 ° for 20-25 minutes. Allow the inevitable release of juices (cherry tomatoes and / or mozzarella) to dry in the ventilated mode, just for the last 5 minutes. If it is already golden on the surface, place a sheet of aluminum foil on the grill of the upper shelf.
  11. Allow to cool before serving. Enjoy your meal!

Stuffed puff pastry swirl

Stuffed puff pastry "style =" width: 640px;

Enjoy your meal!


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