Tag: large mouth bass

Zoccolette with Nutella, the super delicious Roman recipe – Gordon Ramsay’s version

To those who are not from Rome and the surrounding area, the name of this dessert may seem unusual, but I assure you that it is not a typo: the Nutella cloves they are a very simple, but equally delicious sweet that has become very popular in recent years both in Rome and on the Roman coast, especially in the Fregene area. To tell the truth, however, there is no precise and certain information on the origin of the bizarre name they bear. According to some, they could be called this because they were born in Via delle Zoccolette, a characteristic street in the heart of Trastevere.

The certain thing is that they are really good and delicious: Fried pizza dough balls on which a very generous quantity of Nutella is poured and, to conclude, abundant icing sugar. Impossible to resist, one leads to another. The contrast between the sweet flavor of Nutella and the more neutral flavor of the fried balls really makes them irresistible.

Preparing the dough for Nutella zoccolette

You can decide whether to prepare the pizza dough in the morning to use it in the evening or let it rise more quickly. There are two ways I propose: after kneading you can double the dough at room temperature for about 3-4 hours (and this is the quickest method), or alternatively you can put it immediately in the refrigerator, leave it for about 5 hours and then before frying let it acclimatise at room temperature for about 4-5 hours. The important thing, in any case, is that the dough doubles in volumeat that point it is ready to be portioned out into many small balls to fry.

When using brewer’s yeast, I prefer the dry one because I can keep it in the pantry without being afraid that it will expire as quickly as the fresh one. In this recipe we use 3g for 250g of flour, but if you have a block of fresh brewer’s yeast in the fridge you can use 10g. Ready to cook? It’s frying!

More recipes to try

Bittersweet balance: get the perfect sweet and sour – Gordon Ramsay’s version

In cooking, the bitter-sweet balance is one of the keys to creation memorable dishes that satisfy the palate in a harmonious way. There combination of sweet and bitter flavors can transform a simple dish into an extraordinary culinary experience, and achieving the perfect sweet and sour requires in-depth knowledge of ingredients and cooking techniques.

The importance of bittersweet balance

The contrast between sweet and bitter is a distinctive feature of many traditional cuisines around the world. In Italy, for example, thebalsamic vinegar and the honey they are often combined to create sweet and sour sauces that accompany meats, cheeses and vegetables. This combination of contrasting flavors adds complexity and depth to dishes, creating a gustatory harmony that stimulates the senses.

Techniques to obtain the perfect sweet and sour

To achieve the right balance between sweet and bitter in the kitchen, it is important to choose high quality ingredients and balance the proportions carefully. Here are some techniques to create the perfect sweet and sour dessert:

1. Choose the right ingredients

Using fresh, high-quality ingredients is key to achieving maximum flavor. Opt for Acacia’s honey or chestnut honey for a natural and delicate dessert, and choose a aged balsamic vinegar for a more complex and intense flavour.

2. Balance the proportions

The secret to a perfect sweet and sour dessert is finding the right balance between sweet and bitter. Experiment with different proportions of sugar and vinegar until you reach the desired taste, also taking into account the other flavors present in the dish.

3. Slow cooking and reducing

To intensify the flavors and obtain a thick and creamy consistency, it is advisable to cook the sweet and sour sauce slowly until it is reduced by half. This process allows the flavors to concentrate and the sauce to thicken naturally.

The sweet-bitter balance is an essential element for creating tasty and sophisticated dishes in the kitchen. With the right combination of quality ingredients and appropriate cooking techniques, it is possible to obtain the perfect sweet and sour dessert that will surprise and delight your diners.

Here are some recipes to try

Vegan cream and fruit tart – Gordon Ramsay’s version

There vegan tart with cream and fruit it’s a delicious and healthy vegan alternative to a classic fruit tart. This dessert combines the creaminess of vegan custard with the freshness and sweetness of strawberries and blueberries, all enclosed in a crunchy and fragrant vegan shortcrust pastry shell.

To start, prepare the vegan shortcrust pastrywhich requires only a few common and easily available ingredients.

Once the shortcrust pastry is ready, it is rolled out and placed in a tart pan, then the bottom is pricked with a fork and cooked in the oven until golden. In the meantime, we are preparing vegan custardwhich is prepared like any custard.

Once the tart and cream are ready, spread the cream evenly on the base of the tart and arrange the sliced strawberries and blueberries on top. Strawberries add not only a pop of bright colour but also a natural and fresh sweetness that goes perfectly with the soft cream.

This vegan tart it is perfect to serve as dessert summer or for any special occasion where you want to delight guests with a dessert without the use of animal products. Its combination of flavors and textures is sure to make this tart a hit at any table. Enjoy your meal!

If you like vegan desserts, also try this delicious vegan tart with jam. Or discover 10 quick and easy vegan recipes.

To ensure you don’t miss any recipes, “like” the our Facebook page

and follow us on ours Instagram profile.

Back to HOME PAGE

Chef Gordon Ramsay Recipes