Tag: hot pepper

Neapolitan pasta omelette, the original recipe! – Gordon Ramsay’s version

There Pasta omelette it’s a appetizers tasty symbol of Neapolitan street food, a must in every Neapolitan fry shop! From do not confuse with the recovered homemade pasta omelette! The Pasta’s omelettes I am small medallions single portion from crust golden batter that enclose a mess creamy of bucatini And bechamel enriched with peas And dried ham! I don’t know if you can imagine the extreme goodness! that we in Naples have the habit of enjoying hot and smoking, while we walk through the alleys of the city! A bit like the Sicilians with Arancini! If you want to know how to make them at home as good as in the rotisserie read carefully!

For the preparation I relied on Original recipe from the classic Neapolitan pasta omelette given to me by my pizza chef and rotisserie friend Except Good, also supplier of the beloved Parigina. He doesn’t make a single mistake! and believe me they are too very easy to realize! The secret to have them perfect both in shape and flavor and the cooling in the fridge of the pan from which to cut the discs with a pastry cup circle. Finally they dip in the batter and they fry in plenty of oil where they become creamy again! alternatively you can also make baked pasta omelettes, for a lighter version, but it’s a different thing. Perfect to serve as aperitif finger food. being very good even coldthey lend themselves very well to being transported on trips out of town and for Easter Monday picnic together with the inevitable Casatiello and the delicious rustic Babà. I also love them to enrich myself Savory buffets ! Try them soon!

Discover also:

The salted Danubio (the typical Neapolitan recipe from the best takeaways!)

Pasta omelette recipe

PREPARATION TIMES

Preparation	Cooking	Total
25 minutes	15 minutes	45 minutes


Bass	Italian	413 Kcal

Ingredients

Quantity for 8 – 10 pieces of 7 cm
For the mess: 250g of bucatini 400 g of Bechamel 50g of frozen peas 100 g of diced cooked ham 200 g of provola For the batter: 200 g of 00 flour 270 g of water salt pepper

Quantity for 8 – 10 pieces of 7 cm

For the mess:

250g of bucatini

400 g of Bechamel

50g of frozen peas

100 g of diced cooked ham

200 g of provola

For the batter:

200 g of 00 flour

270 g of water

salt

pepper

Equipment

Method

How to make pasta omelettes

First of all, blanch the bucatini, particularly al dente, in plenty of water and salt and in the meantime also blanch the peas for a few minutes.

As soon as they are ready, season the bucatini with the béchamel, the peas, diced cooked ham and small pieces of provola:

how to make pasta omelettes - Recipe by Tavolartegusto

Then place the bucatini nice and compact on a baking tray, they must be at least 2 cm thick and flatten.

Cover with cling film and leave 1 or more in the fridge so that they become a single block

Finally, using a 6 – 7 cm pastry cutter, cut out many circles:

how to make omelettes - Recipe by Tavolartegusto

Don’t throw them away scraps that are left overmix them with 1 teaspoon of water and make a pasta omelette, to recover waste!

Once you have made all the pasta omelettes you can prepare the batter of water, flour, salt and pepper

Then dip each omelette in the batter several times so that they are perfectly wrapped and coated with thickness:

batter to make pasta omelette - Recipe by Tavolartegusto

Finally fry gradually in boiling oil until golden brown on all sides. It will take a couple of minutes

Be careful, the frying must be golden and light, not dark or browned. Continue until the ingredients are used up.

If you want to make baked pasta omelettes, once battered, place them on a baking tray lined with baking paper and cook in a preheated static oven at 180° for about 15 minutes, then turn and leave to toast on the highest level for another 3 minutes. – 4 minutes.

Here’s yours ready Pasta omelette Neapolitan

storage

At room temperature for 1 maximum 2 days.

Artichokes what can I do – MoltoFood – Gordon Ramsay’s version

Artichokes: what can I do? This question arises from curiosity and the desire to explore culinary possibilities that this spring vegetable offers. Artichokes are one inexhaustible source of inspiration in the kitchen, thanks to their versatility and the unique flavor they can give to dishes. Knowing the various ways of preparing artichokes is essential for every cooking and food and wine enthusiast who wishes to enrich their culinary repertoire.

Artichokes what can I do

Artichokes are an ingredient excellent for a wide range of recipes, from simple steam cooking to more elaborate dishes. Their versatility makes them suitable to be the protagonists of appetizers, first courses, side dishes and even salads. One of the most popular preparations to enhance the flavor of artichokes is the baked one, such as artichokes au gratin with parmesan. This recipe, which you can find here, combines the tenderness of artichokes with the crunchiness of a rich and tasty gratin, creating a dish that can easily become the center of the table.

But artichokes can also be the heart of creamy risottos, where their flavor blends perfectly with the broth and rice, or they can be transformed into a cream velvety for a rich and comforting soup. Let’s not forget the classics Roman or Jewish preparationswhich enhance the flavor of artichokes in different ways but both extraordinarily tasty.

For those who love bolder flavours, artichokes can also be marinated in oil and vinegar, or used as a base for a pesto alternative, perfect for seasoning pasta. In short, the possibilities are truly endless.

As we have seen, artichokes offer a world of possibilities culinary. Whether you are a novice or an experienced cook, exploring the different recipes and ways of preparing artichokes can significantly enrich your cooking experience. So, don’t hesitate to experiment and be inspired by this incredible vegetable.

the savory donut filled with cured meats and cheeses – Gordon Ramsay’s version

How to make the rustic babà of Naples

Watch the process for making rustic babà in a 24 cm mould!

The traditional Neapolitan rustic savory babà is a donut filled with cured meats and cheeses, often served among the appetizers on the Easter menu. An easy recipe that always makes a splash! Here is grandma’s recipe for making rustic savory babà very soft.

INGREDIENTS Rustic savory baba – 24 cm mold

400 g of strong 0 flour
8 g of brewer’s yeast
4 eggs
80 g of butter
150 ml of milk
1 tablespoon of sugar
1 teaspoon of salt

For the stuffing

150g of cured meats that you like (we used local bresaola)
150g of cheese (we used provolone)
Pepper

You can replace the butter with the same amount of oil

If our recipe for rustic savory babà came out well with Cucina Geek’s grandmother’s procedure, try other Neapolitan delicacies such as Neapolitan casatiello.