Tag: King

Zeppole di San Giuseppe di Poppella, the king of the Neapolitan snowflake, the secret? This is where I melt the butter – Gordon Ramsay’s version

For them Zeppole Of San Joseph which is very popular in Campania and is also appreciated by the little ones for its abundance of cream yellow and fullness, we will need few ingredients and a few steps, although slightly elaborate, but ultimately simple if you are a little familiar with cooking. There recipe that we propose is that of a pastry chef who has become very popular in Naples in recent years. Poppella he is the creator of a dessert that has become and continues to become very popular in Campania. Tourists go crazy for the “flakes Of snow“. Small brioches filled with buffalo ricotta cream. Sweet, full and very soft. A delicacy.

However, the recipe that we propose this time is different, more common, older, traditional. The Zeppole of San Giuseppe, are a “must” and must remain so in Naples and the Province. So let’s see how they are prepared and what the ingredients are.

Zeppole from San Giuseppe di Poppella

Ingredients

500g of flour
400g of butter
500ml of water
12 eggs
10g salt

Ingredients for the cream

500ml of milk
250g of sugar
4 eggs (yolks)
100g of corn starch

How to prepare zeppole

Let’s take a saucepan and let’s lower the water. We light the flame and also add the butter. Let it melt and once the butter has melted we incorporate the flour. Mix everything together and let the flour absorb everything. Once we have a dough raw, broken into piecesbut solidwhen it is still hot we put it in one planetary or a mixer or if you help yourself with a ladle.

Drop both the salt and the egg and mix everything. In this case the consistency must be one cream solid, but not too much. The dough will then have to go into a piping bag. Then take a sheet of paper oven and make some donuts.

Now, the last step, cooking. You have two options: either fried or baked. For the first one, simply turn it upside down zeppola (placed on paper) in hot oil. The second way is the lighter one, of oven. Bake in a static oven for 20 minutes at 200 degrees and for another 15 at 180 degrees. Once cooked, let them cool.

The preparation of the cream

Take a saucepan and a bowl. In the saucepan 3/4 of milkwhile in the bowl the other quarter. Put it in the saucepan sugar and let it melt. Place the eggs in the bowl starch Of corn and incorporate well with a whisk. Turn on the flame under the saucepan and let it simmer (you can choose whether to simmer it with a vanilla pod or with a lemon or orange peel).

Once you see the bubbles around the edge of the saucepan, add the egg and cornstarch mixture and mix until it solidifies and becomes a cream. Let the cream cool in the refrigerator covered with a sheet of cling film and once cold stuffed your zeppole.

Franceschiello’s lasagne, the true 19th century recipe from the King of the Kingdom of the Two Sicilies, the creamiest and richest there is – Gordon Ramsay’s version

Franceschiello’s lasagna they are so named in honor of a Bourbon king who loved them very much. We are talking about what will then be the last king of Kingdom of the Two Sicilies, Francis II, who was called King Lasagna with a name affectionately coined by his father Ferdinand of Bourbon. Francis II Bourbon he was a thin little man, with a shy and submissive character, raised according to the strictest dictates of the Catholic religion. But in such a restricted childhood, the good Franceschiello was allowed one vice: lasagna. So let’s see the very rich Neapolitan recipe.

Franceschiello’s lasagna

Lasagna ingredients

lasagne sheet 300 g
fior di latte 400 g
eggs 3
Roman ricotta 400 g
pecorino 100 g
pork ribs 150 g
sausage 1
beef muscle 250 g
bacon 50 g
onion 1
carrot 1
celery 1 rib
red wine 1\2 glass
tomato puree 1.5 l
salt
extra virgin olive oil
meatballs (minced meat 250 g, eggs 1, bread 1 slice, parmesan 20 g, salt, seed oil)

Preparation of lasagna

The first thing to do to prepare Franceschiello’s lasagna it’s the ragù. Prepare a mixture with onion, celery and carrot. In a large pan, heat the extra virgin olive oil and sauté the mixture together with the diced bacon. Add the pieces of meat and brown them on all sides. Shade with wine. When the alcohol has evaporated, add the tomato puree. As soon as the sauce starts to boil, reduce the heat to low, cover with a lid and cook for at least 4 hours. In the meantime you can move on to meatballs. In a bowl, combine all the ingredients and mix them until you obtain a single dough.

Formed the balls with your hands and fry them in plenty of sunflower seed oil. Once the ragù is ready, keep the larger pieces aside. In a bowl, mix the ricotta with a little ragù sauce. Blanching the pasta sheets in plenty of salted water with a little oil, then dry them on a clean cloth. This step is important for optimal cooking.

Boil the eggs for 10 minutes, then peel them and cut them into slices. Let’s assemble the whole thing: sprinkle a little ragù on the bottom of the baking dish. Continue with the sheets, cover with ricotta, fior di latte, eggs, meatballs and pecorino. Cover with ragù and ricotta and puff pastry and continue until the ingredients are finished. Cook at 200 degrees for 30 minutes. Your Franceschiello’s lasagna they are ready.

Read also: Lasagne with pistachio and mortadella, stringy and creamy, are ready in just 10 minutes for Sunday lunch

Tuna Noddle Casserole – King of the Comfort Food Casseroles by Gordon Ramsay

I’ve always considered tuna noodle to be the king of the comfort food casseroles, except for maybe mac and cheese, which is sort of in a category by itself. Personally, if you give me a choice between the two, I’ll take tuna noodle every time, since we get that same… to read the rest of Chef John’s article about this Tuna Noddle Casserole recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Tuna Noddle Casserole!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here.