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Savory donut with zucchini and cherry tomatoes – Gordon Ramsay’s version

There Savory donut with zucchini and cherry tomatoes is a soft and tasty rustic cake that can be prepared in 10 minutes.

A savory salted donut that will make you look great with little effort.
In fact, for this recipe we use instant yeast so it is baked immediately without having to wait for the classic leavening times.

The salty donut with zucchini and cherry tomatoes is excellent for both quick dinner accompanied with mixed cold cuts, for a rustic appetizer, or to take to the office for lunch.

You can enrich it by also adding small leftovers of sliced or diced cheese. But it is very good and delicate even simply with zucchini and cherry tomatoes.

Let's see the recipe immediately.

Savory donut with zucchini and cherry tomatoes

Ingredients

3 eggs
60 g of grated Parmesan cheese
150 g of grated zucchini
250 g of type 2 flour
120 ml of milk
60 g of seed oil
5-6 cherry tomatoes
100 g diced cooked ham (optional)

Preparation

First, wash and trim the courgettes and grate them in a bowl with the special grater with large holes.

Then try to squeeze them in your hands to remove excess water. You can also wrap them in a cotton cloth and wring out.

Then wash the cherry tomatoes and set aside.

Meanwhile, turn on the oven at 180 ° static.

Now turn to the dough for the savory pie: in a bowl, hatch the three eggs, a pinch of salt, a little dried oregano and the Parmesan.

Mix the mixture with the electric whisk. Then add the oil and milk and gradually the flour with the instant yeast.

When the mixture is homogeneous, add the grated courgettes and diced cooked ham, even if it is not necessary.

Grease a mold or use a silicone mold and transfer the dough into it.

Decorate the surface with whole cherry tomatoes and bake the salted donut for about 40-45 minutes.

Always do the toothpick test to check that it is cooked. But it doesn't have to dry out too much.

Once ready, let it cool well before serving.

Enjoy your meal!

Salt pie with ricotta and spinach

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Arroz Con Pollo Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

We begin our preparation by boiling the chicken in 2 liters of salted water by adding a clove of garlic and a yellow onion.

We boil for 30 minutes. After this time, separate the broth from the chicken and once it is cold, debon it and cut it into strips.

In the meantime we transfer the rice in a narrow mesh colander. Let's shake it lightly under running water. In this way we will wash away the excess starch and in cooking we will obtain soft and well detached grains. We continue the operation until the water is clear.

We dip the rice in broth obtained by cooking the chicken, we add it saffron and if necessary, add salt.

Let it cook until the broth is completely absorbed by the rice.

At this point add a round of extra virgin olive oil and let the rice rest for about 15 minutes with the lid on.

In the meantime we prepare the vegetables: wash and julienne the peppers, a blonde onion and carrots.

In a pan we fry the olive oil with a clove of garlic, add the peppers and onion.

After a few minutes, add the carrots, peas (previously boiled) and finally the chicken.

Season with salt and season with curry, cumin and parsley.

Finally we add the rice. Mix all the ingredients and remove the pan from the heat.

Preparation of the pico de gallo: wash the red onion and cut it into cubes, sprinkle with lemon juice and add a pinch of salt. Let the onion marinate for at least 10 minutes and add the finely chopped tomatoes. We add the parsley, pepper and a dash of olive oil.

At this point we are ready to serve: arrange the rice with the vegetables on a flat plate and place a bowl with the pico de gallo inside next to the rice.

Enjoy your meal!

To check if the amount of broth is correct compared to the amount of rice, we rely on the advice of the Ecuadorian culinary tradition: we transfer the rice still raw into the pot with the boiling broth and at the same time also immerse a wooden ladle. If the ladle remains upright, the broth-rice ratio is correct.

Soft tart with jam Quick and easy recipe | – Gordon Ramsay’s version

Soft tart with jam and ricotta: this dessert captivates at the first bite, the presence of both ricotta and jam then makes the dessert particular and not at all boring, one bite after another there is a whole series of flavors, the softness of the base halfway between a shortcrust pastry and a classic base of cakes, then thanks to the presence of jam (I used a cherry jam from the Punzi farm), it can be prepared with different flavors, a raspberry jam, fruit of forest and strawberries, or you can divide the tart into two parts and use two different jams. The tart is very easy to prepare, cooking is short (only 30 minutes) and can be kept for 2-3 days in the refrigerator. Try it! Similar in texture The Crumb cake with strawberries

Ingredients for a cake pan of 24 cm

280 grams of flour
80 grams of sugar
70 grams of milk
60 gr of butter
1/2 sachet of baking powder
1 sachet of vanillin
2 eggs + 1 yolk

For the Cream

300 gr of ricotta
5 tablespoons of milk
3 tablespoons of sugar
6 teaspoons of jam / marmalade of your choice (I cherry)

*****

Let's put the butter out of the fridge to make it soften, even for an hour.

In a bowl, mix the butter and it sugar and work it in ointment (creamy consistency) with a fork or spatula. Let's add the 2 eggs + the yolk, the milk (70 g). and continue to turn to mix the ingredients.

Let's add the flour, with the half sachet of yeast and with the sachet of vanillin (or vanilla essence), mix again with a fork, we will obtain a soft and sticky dough, this is the right consistency.

Let's butter and flour one 24 cm cake pan in diameter (or at most 26 cm), a tart cake is fine, but also a springform pan, the important thing is that it is not too low. Pour the dough into the pan and level with a spoon.

We prepare the cream to put on the surface. We put the ricotta cheese with 5 tablespoons of milk, and the 3 tablespoons of sugar, mix well until it becomes a velvety cream. Pour the ricotta over the dough into the pan, and finally add a few teaspoons of marmalade or jam; with a fork we can distribute the jam forming streaks.

We put in static oven preheated a 180 ° for 30 minutes. The baking cake will tend to swell, so it is better not to use a cake pan that is too low! Let it cool completely and serve our soft tart with jam perfect with tea as a snack! Enjoy your meal!

Soft tart with jam

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Enjoy your meal!

3.1

Perfect pairing: Passito di Pantelleria

Savory donut with zucchini and cherry tomatoes

Ingredients

Preparation

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Ingredients for a cake pan of 24 cm

For the Cream