Tag: Italian food

the fast, delicious and exquisite appetizer! – Gordon Ramsay’s version

THE Salmon croissants I'm a delicious finger food appetizer And very fast! variants of the classic Savory croissants! in this case prepare with 1 roll of puff pastry cut into wedges and pieces of fresh salmon or smoked in the center! Then rolled up in the shape of a croissant, then brushed with egg And Sesame seeds and finally baked in the oven; where they swell and take on a divine consistency! Imagine them soft And juicy inside, browse And crispy outside! in one word: greedy!

For the preparation You can choose whether to use salmon steak or fillet steak to cut into cubes , as in my case, (lo I find it amazing because it is more often bitten); but if you prefer you can use slices of smoked salmon. In the latter case, please overlap the pieces to have a full-bodied filling! 5 minutes of preparation and yours Salmon puff pastry croissants they go straight to the oven!

Perfect to be included in Christmas appetizers together with the magnificent puff pastry tree, the inevitable salmon canapes, the timeless gastronomic panettone and the legendary Danube! But also for a Aperitif among friends of the holidays and beyond! For Buffet And Snacks , even kids will love them! Trust me, they will literally be snapped up!

Salmon croissants recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	20 minutes	25 minutes

Ingrediants

Quantity for 8 – 11 pieces
1 roll of round puff pastry 150 gr of sliced or smoked salmon thyme or lemon thyme (optional) 1 egg yolk black or white sesame seeds to complete

Method

How to make salmon croissants

First of all, use a very cold puff pastry, roll it out and divide it into 4 parts then divide every quarter into 2 or 3 parts (to make them smaller)

Then add a 2 or 3 cm piece of salmon to each wedge:

then sprinkle each piece with thyme. I do not add salt even if it is fresh salmon so as not to affect the natural taste.

Finally, roll tightly starting from the widest part, making as many turns as possible, brush with egg yolk and sprinkle with seeds. Place in the fridge for 10 minutes:

In the meantime, turn on the oven at 200 ° and after it has cooled down, cook in the middle part for about 20 – 25 minutes. If you see that they are browning too much lower to 180 °. They must be swollen and golden

Yours are ready Salmon croissants and puff pastry

You can also keep them for the next day but they give the best of them in the day!

But you can keep them raw in the fridge ready to cook!

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Original recipe and variations of potato ravioli – Gordon Ramsay’s version

THE Potato tortelli I'm a first course delicious typical of Toscan kitchen . It is about fresh filled pasta that stands out for the classic bassoon shape square or even round; stuffed with a stuffed with boiled potatoes, parmesan, nutmeg. Before boiled in water then seasoned to taste from butter and sage with meat sauce! for a amazing result: i Potato ravioli soft and creamy inside, good to close your eyes on tasting!

Like any classic recipe they exist different versions. In this case I give you the Original recipe of potato tortelli of the Mugello ; a classic base from which you can make delicious variations!

It's about a simple preparation, you will in fact need a some time available for pull the dough of egg pasta. The stuffing is done quickly by mixing everything in the bowl! Once the dough is rolled out it is stuffed, the tortelli are carved and they can be cooked! The secret for a perfect result it is use a compact and very cold filling and naturally seal every single tortello well!

From this traditional version you can make numerous variations for example enrich the filling with mozzarella cheese And saffron; or make some ravioli with sausage and potatoes. You will only need 50 grams of sausage or the same amount of bacon or ham!

Just like the Pumpkin Tortelli, Casoncelli and Culurgiones, they are perfect for a Sunday lunch, a dinner with family or friends; Special occasions and of course to add to the Christmas and Easter Menu! The wonderful figure is guaranteed!

Discover also:

Ravioli with ricotta and spy (the recipe with step-by-step photos how to make ravioli)

Potato tortelli recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	10 minutes	40 minutes

Ingrediants

Quantity for 4 people
For the dough: 170 grams of flour '00 30 gr of re-milled durum wheat semolina 2 eggs 1 pinch of salt For the stuffing: 180 gr of potatoes 3 tablespoons of Parmesan cheese nutmeg salt pepper 60 gr of smoked provola (optional variant) 1/2 sachet of saffron (optional variant) To season: 30 gr of butter Sage leaves pepper

Quantity for 4 people

For the dough:

170 grams of flour '00
30 gr of re-milled durum wheat semolina
2 eggs
1 pinch of salt

For the stuffing:

180 gr of potatoes
3 tablespoons of Parmesan cheese
nutmeg
salt
pepper
60 gr of smoked provola (optional variant)
1/2 sachet of saffron (optional variant)

To season:

30 gr of butter
Sage leaves
pepper

Method

How to make potato ravioli

First of all arrange the flour in a fountain. put the eggs and salt in the center

Then with a fork, beat the eggs, gradually incorporating the flour, forming a cream, continue until all the flour is incorporated.

Slowly knead with a scraper or with your hands until you get a soft dough that no longer sticks. If you want to see the photos of the process, you can look at the FRESH PASTA article

Finally form a ball and wrap it in cling film:

Finally wrap in plastic wrap and let it rest for 30 minutes at room temperature.

Meanwhile, wash the potatoes and boil them

Then when they are soft under the prongs of a fork, drain them.

Mash them with the help of a potato masher. Place them in a bowl with salt, pepper, Parmesan, if you want at this stage you can add the saffron.

Turn well until the mixture is soft and perfectly homogeneous:

Let it cool completely in the fridge.

Then proceed to roll out the dough by hand or with the pasta machine (as in my case).

It is important that it has a thin thickness of 2 mm

Proceed with a piece of dough at a time dusted with flour. Insert it into the machine, roll out the dough. fold it back on itself. Pull the pastry back into the machine.

Repeat this operation 3-4 times, always adding a little bit of '00 flour, until you have obtained a smooth sheet.

Finally prepare 1 heaped teaspoon of very cold filling and a little less from the center of the pastry, insert pieces of provolone (if you like)

As you make the balls, arrange them at a distance of about 2 fingers:

Finally, when you have completed the row, overlap the pastry and seal the edges of your ravioli to prevent air bubbles from forming! Then press the garnish along the filling.

Carve the potato tortelli using a pasta bowl or a biscuit cutter:

Proceed in this way to make all your potato ravioli:

Cook the potato tortelli in a rather large pot with plenty of water and salt.

They will be ready in about 2 minutes, as soon as they rise to the surface!

Drain them with a slotted spoon., Placing them directly in a pan where in the meantime you have heated the butter with a few sage leaves:

Finally, sauté them in a pan over medium heat, adding chopped sage and ground black pepper for 1 minute

Serve yours Potato tortelli very hot:

Potato tortelli - Potato ravioli

Before cooking, you can keep them in the fridge for 2 days on a floured cutting board.

the gluttonous variant, quick and easy! – Gordon Ramsay’s version

The White chocolate salami it's a sweet without cooking delightful! Variant of the classic recipe! In this case made with melted white chocolate And pistachios which together with the biscuits And few other ingredients give life once cooled in the fridge to a white salami amazing! Imagine it soft, sometimes crunchy, tenderly melting and one indescribable gluttony!

There quick and easy preparation it's childproof! And the beauty it is without raw eggs because they are pasteurized in melted chocolate! In short, brilliant and safe! also perfect for children! Obviously instead of pistachios, you can use the dried fruit of your choice, or omit it!

Ideal not just for one quick snack, but also from pack up And give as a gift for Christmas; or from keep at home for the arrival of unexpected guests during the holidays! Yes keeps perfectly in the fridge for several days!

Discover also:

Filled chocolates (delicious pralines with a crunchy shell and filled with ganache!)

White salami recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes

Ingrediants

Quantity for 8 people
150 gr of dry biscuits like gold saiwa + 50 gr of pistachios or other dried fruit (alternatively only 200 gr of dry biscuits) 300 gr of white chocolate 70 grams of sugar 2 eggs 20 gr of butter 1 liqueur glass of rum (or filtered orange juice) powdered sugar to finish

Method

How to make white chocolate salami

First of all for the preparation follow the procedure you find in CHOCOLATE SALAMI

all the tips and instructions for making it.

As you can see, the ingredients are the same, except for the white chocolate variant!

Yours is ready White chocolate salami!

Finally, it can be kept sealed in its baking paper for 1 week.

You can even freeze it!

Prepare the Recipe!
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