Tag: ingredients

Sfincione Palermitano Recipe – Heart of the Kitchen – Gordon Ramsay’s version

Sfincione Palermitano Recipe - Heart of the Kitchen

Typical Sicilian dish with Mediterranean flavors such as our Tropea onion, which although not commonly used in Palermo, I prefer it, and the unmistakable flavor of salted sardines.

In the planetary mixer, add 300g of total 00 flour, 300ml of water, sugar and brewer's yeast and operate the leaf hook for a few minutes.

The dough must be free of lumps. Using the silicone spatula, clean the edges of the bowl. Cover with cling film and let it rise for about 2 hours at room temperature.

The dough must be tripled in volume.

At this point change the hook, using the one for dough and add the remaining flour, water, salt and lastly the extra virgin olive oil. Work for about 20 minutes. The dough should be smooth and well strung. Then cover again with cling film and let it rise for about 3-4 hours depending on the temperature inside the house.

The dough will be ready when you see it tripled.

In the meantime, take the salted sardines and remove all the excess salt. We will need them both to prepare the sauce and for the base of our sfincione.

Cut the onions into strips and chop 3 salted sardines inside and add about a glass of water, we will need it to soften the onion and make it more digestible. Cook over low heat until all the water has been absorbed.

When the onion has softened, add the tomato pulp and season with salt and pepper. Always cook over low heat until the sauce has shrunk.

At this point, transfer the sauce to a bowl and let it cool.

Cut the horse cheese into small cubes.

Then roll out the dough on a baking sheet or directly in the oven tray and add the pieces of caciocavallo and salted sardine with the help of your fingers try to insert them into the dough.

Then immediately add the tomato and onion sauce and then sprinkle with plenty of breadcrumbs and leave to rise for about 2 hours.

After the rising time, add the extra virgin olive oil and oregano slowly.

You just have to bake your sfincione in a static oven preheated to 220/250 degrees for about 20 minutes.

Remove the sfincione from the oven and let it cool for a few seconds.

Now it is ready to be enjoyed in all its soft goodness.

Enjoy it still warm, you will appreciate even more the flavors and aromas that only this dish can give you. Enjoy your meal 😉

Food blogger

Lucia Manuela Carrara

I am a mother of two little pests with a great passion for cooking and pastry. I always try to take a moment to cook and knead, because it relaxes me and makes me happy.

Creamy coffee cake Quick and easy recipe – Gordon Ramsay’s version

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Creamy coffee cake: a sweet made with ricotta and without flour, with the unmistakable aroma of coffee. A cross between tiramisu and cheesecake. Easy to make. I used a 22 cm diameter cake pan, to get a higher cake just use a 20 cm cake pan

Ingredients for a 22 cm cake pan

  • 500 gr of cow's milk ricotta
  • 120 grams of granulated sugar
  • 50 gr of espresso coffee
  • 50 grams of milk
  • 3 eggs
  • 20 gr of corn starch
  • 1 sachet of vanillin (or 1 teaspoon of vanilla essence)
  • unsweetened cocoa powder


How to make a creamy coffee cake

  1. We prepare a 2-cup mocha. And set aside 1 full cup of coffee (50 g) and let it cool to room temperature.
  2. Beat the eggs with the sugar for a couple of minutes until the mixture is light and fluffy, add the ricotta (preferably sifted), the cup full of coffee (50 g), the milk, the vanilla (or the vanillin sachet) and mix everything with an electric mixer. Finally, add the corn starch (Maizena), and mix.
  3. We line the mold with parchment paper and pour the mixture into the pan.
  4. We put in a preheated static oven at 170 ° for 60 minutes.
  5. Let it cool, sprinkle with unsweetened cocoa powder and serve.

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N.B. I recommend sifting the ricotta before adding it to the bowl. If the cake takes too much color on the surface, put a sheet of aluminum foil on the top shelf of the oven to prevent it from burning.

It can be stored for a couple of days under a glass bell (in winter) while in summer it is preferable to keep the dessert in the fridge.

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Enjoy your meal!


Lomo Saltado preparation and ingredients – Gordon Ramsay’s version

Lomo Saltado Cooking Recipe

Ingredients for 4 people

We then come to our recipe for four people for welded lomo.

  • 500 grams of beef
  • 2 tomatoes one red onion
  • 250 grams potatoes
  • 2 ajì oil
  • parsley
  • vinegar
  • cumin soy sauce
  • lemon juice
  • salt and pepper
  • garlic water

Lomo Saltado Cooking Recipe

We come now to show you this Lomo Saltado cooking recipe. Let's start by cutting the meat into strips and cook it in a pan with oil. In another pan, brown an onion with the diced tomatoes, the yellow ajì, the parsley, the cumin, the soy sauce, the vinegar and cook for two minutes. Fry the diced potatoes in hot oil. Add the meat and the spicy sauce, place the chips on the side.

Lomo Saltado Cooking Recipe

The secret:

You can accompany everything with white rice. •

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