Tag: Ingredient

Bocciarèddru pasta, creamier and tastier than pasta and beans with the extra ingredient that works the magic – Gordon Ramsay’s version

Pasta and beans with cherry tomatoes It’s a very different recipe than usual. Fresher and lighter, it is far from the traditional pasta with beans that we are used to making. But the beans are always good, however you cook them. The cold is coming and our lunches are getting richer legumes, which are the basis of the Mediterranean diet. There is no shortage of proteins and carbohydrates. But you also need a good dose of vegetables. So the cherry tomatoes take over, giving flavor and perfectly accompanying the beans. Simple to prepare, here is the recipe for an excellent daily meal.

Pasta and beans with cherry tomatoes

Ingredients

cherry tomatoes 200 g
salt
pre-cooked borlotti beans 125 g
extra virgin olive oil 1 tbsp
garlic 2 cloves
rosemary 1 sprig
black pepper
pasta 160 g

Preparation

The first thing to do to prepare pasta and beans with cherry tomatoes is to wash the cherry tomatoes, remove the stem, cut them in half and place them in a colander. Add a pinch of salt and mix. So leave them alone the vegetation liquid for 5 minutes. If you choose to use canned beans, drain them from the governing liquid and pass them briefly under fresh running water. Place the extra virgin olive oil, garlic, cherry tomatoes and well-washed rosemary leaves in a pan. Bring to the heat and cook on a high flame for a couple of minutes, stirring often with a wooden spoon.

Add the beans, a pinch of salt, a grind of pepper and amalgamate. Cook uncovered for a couple of minutes over medium heat. mixing occasionally. Turn off, cover and keep aside. Boil the pasta in plenty of salted water and, just before draining it, add half a ladle of cooking water to the sauce pan. Turn the heat back on under the seasoning and skip the pasta drained over high heat in the pan for a few minutes, stirring frequently. Your pasta and beans with cherry tomatoes ready. Enjoy your meal.

READ ALSO—> Beans with pork rinds, the dish with an ancient flavor of the Roman tradition, poor but delicious. The real recipe

Pasta del garzone pasta and beans with cherry tomatoes

The Pastiera dell’Immacolata with the secret recipe of Cannavacciuolo, the secret is to add a teaspoon of this ingredient – Gordon Ramsay’s version

Pastiera it is the Neapolitan Easter dessert that absolutely cannot be missed during the holidays, and to prepare it perfectly it comes to our rescue Antonino Canavvacciuolo, the famous Neapolitan chef who explained the process for a perfect pastiera on the site. This is what Antonino says: “I associate pastiera with the scents of festivals and spring fields in bloom. At that time of year, the scent of pastiera wafted through the houses and gardens of Ticciano cooked in ovens, a sweet fragrance of candied fruit, orange blossom and cinnamon. Every time I work with the ingredients of the pastiera, the memory flies to happiness.” But who says that pastiera is only for Easter? Many also make it for the feast of the Immaculate Conception, December 8th, it is customary to prepare it in Naples, dressed in a Christmas theme with lots of colored candied fruit. So let’s see the recipe from the great starred chef.

Neapolitan pastiera

Ingredients

cooked wheat 300 g
milk 200 ml
lard 1 tsp
lemon zest 1
orange peel 1
fresh buffalo ricotta 350 g
sugar 300 g
eggs 4
yolks 3
ground cinnamon 1 pinch
candied oranges and citrons 150 g
orange blossom aroma 5 drops
shortcrust pastry 500 g HERE IS THE RECIPE FOR PASTIERA PASTRY

Preparation

The first thing to do to prepare Neapolitan pastiera is to cook the cooked wheat, milk and lard over a very low heat, adding the lemon and orange zest. Mix slowly until everything becomes a cream, for about 30 minutes. Once you have obtained the cream, turn off the stove and remove the citrus peels. At this point whip with an electric mixer fresh buffalo ricotta, sugar, whole eggs and yolks, cinnamon, oranges and orange blossom flavouring. To obtain a truly exquisite dessert, the buffalo ricotta must be very fresh.

Combine the two compounds by adding the candied fruit. Line a cake pan with shortcrust pastryleaving it a little aside, and fill the cake tin with the mixture obtained. With the remaining shortcrust pastry, form strips and intertwine them on the surface of the cake. Place in the oven 190 °C for about an hour. Check the internal cooking of the pastiera with a wooden toothpick. Once cooked, turn off the oven and leave to firm up in the oven ajar for at least an hour and 30 minutes. Decorate with icing sugar and candied fruit for a respectable Christmas theme. Your Neapolitan pastiera with the recipe of Antonino Cannavacciuolo ready. Enjoy your meal.

Speck Goose cooking ingredient – Gordon Ramsay’s version

We are now talking about an ingredient that we often use in the kitchen, namely Speck d’Oca. This ingredient is obtained from the animal's breast, which is then spiced and smoked, with a tender and tasty lean part combined with a soft and sweet fatty part, goose speck is considered a real specialty

It is a delicacy that is typical of rural areas where this farmyard animal is widely bred, let's say one of these typical areas could be identified in the lower Friuli, but also in the Pavia area where, in the Mortara area, a famous salami is produced. goose IGP.

Speck d’Oca how to prepare it

Here is an idea to enjoy this product and its duck counterpart (with which it can also be substituted in the soup). Starting with the oranges that you will have to peel, then make them into wedges and collect the juice that comes out of it in a small bowl. Once this is done, take a serving dish, and serve in the following way, that is, make a bed of salad and season it with the juice and very little salt. Finally, place yourself on top of the oranges. Complete with a generous grind of pepper and a drizzle of oil that is always good for us .. So just to finish you have to spread over two dozen thin slices of goose speck and 2 tablespoons of chopped pistachios, then serve. And of course, as always, we say good appetite to all of you.

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Chef Gordon Ramsay Recipes

Tag: Ingredient

Bocciarèddru pasta, creamier and tastier than pasta and beans with the extra ingredient that works the magic – Gordon Ramsay’s version

Pasta and beans with cherry tomatoes

Ingredients

Preparation

READ ALSO—> Beans with pork rinds, the dish with an ancient flavor of the Roman tradition, poor but delicious. The real recipe

The Pastiera dell’Immacolata with the secret recipe of Cannavacciuolo, the secret is to add a teaspoon of this ingredient – Gordon Ramsay’s version

Neapolitan pastiera

Ingredients

Preparation

Speck Goose cooking ingredient – Gordon Ramsay’s version

Speck d’Oca how to prepare it

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