Tag: large mouth bass

Carbonara: secrets and variations of the classic recipe – Gordon Ramsay’s version

Carbonara: secrets and variations of the classic recipe


Carbonara is one of the most loved dishes of Italian cuisine, with its creamy sauce based on eggs, cheese and crispy bacon. But what are they? the secrets and variations of the classic recipe that make this dish so irresistible? Let’s find out together.

The origin and tradition of carbonara

The carbonara has disputed origins, with some theories tracing it back to the cuisine of Roman charcoal burners, while others link it to American troops during the Second World War. However, one thing is certain: carbonara has become a classic of Italian cuisineloved throughout the world for its simplicity and goodness.

The key ingredients

The classic carbonara recipe requires few but high quality ingredients. Fresh eggs, pecorino romano or parmigiano reggiano, bacon or bacon and black pepper are the fundamental elements to create the creamy and tasty sauce that characterizes this dish. Choosing the right ingredients is essential to obtain an authentic and delicious carbonara.

The perfect technique

The preparation of carbonara requires a certain amount of time ability and be careful to prevent the eggs from curdling too quickly and becoming an omelette. It’s important stir the sauce continuously as it is added to the hot pasta, so as to obtain a creamy and smooth consistency. The pasta must be al dente and well seasoned with the sauce, to ensure a perfect balance of flavours.

Modern variations and reinterpretations

Although the classic recipe is a masterpiece of simplicity and taste, there are numerous variations and reinterpretations of carbonara that add a personal and creative touch to this traditional dish.

Seafood carbonara

A popular variant of carbonara is the seafood version, which replaces pancetta with seafood as mussels And clams. This version adds a salty, marine flavor to the carbonara, creating an interesting contrast with the creaminess of the sauce.

Vegetarian carbonara

For non-carnivores, there is a vegetarian version of carbonara which replaces the bacon with mushrooms or courgettes. This variant maintains the creaminess and flavor of traditional carbonara, but with a light and vegetal touch.

Carbonara is a versatile dish appreciated all over the world for its simplicity and goodness. Knowing the secrets and variations of the classic recipe can enrich your culinary experience and bring a touch of creativity to your table. Enjoy your meal!

Chocolate mimosa cake (Easy and delicious recipe!) Tavolartegusto – Gordon Ramsay’s version

chocolate mimosa cake - Recipe by Tavolartegusto


There Mimosa cake with chocolate it’s a elegant dessert And choreographic perfect for Women’s Day! It’s about a even more delicious revisitation of the classic mimosa cake. In this case prepared with a base of Cocoa sponge cakeThen stuffed with chocolate cream and finally covered with soft pieces that they remember the shape of the mimosa flower. Imagine soft layersto creamy intervals from the divine chocolate flavour! In short, heavenly!

chocolate mimosa cake - Recipe by Tavolartegusto

By now you know the my love for this dessert dedicated to March 8thI prepared some many variations, from the pineapple one to the strawberry one, in roll version. This time I wanted to please chocolate lovers!

It’s a lot of preparation easy And fastyou will only need some time available for the various steps and subsequent assembly! There base can be made the day before, a few minutes and it goes in the oven! There mine filling is without cooking and so super quickthe beloved Nutella cream that is prepared with your eyes closed, at the time of filling by assembling the ingredients in a bowl! Only attention cut the chocolate sponge cake only when it is completely cold! it’s tExtremely soft that doesn’t need watering!

This Mimosa cake with chocolate conquest for his amazing goodness but also for her beauty! Which is why I find it ideal not only for women’s day, but also for birthdays , spring holidaysSpecial occasions !

Chocolate mimosa cake recipe

PREPARATION TIMES




Preparation Cooking Total
30 minutes 25 minutes 55 minutes + cooling times

Cost Kitchen Calories
Bass Italian 432 Kcal

Ingredients





Quantity for a 20cm mold height 10 – 12cm

For the base:

  • 3 large whole eggs
  • 3 large egg yolks
  • 160 g of granulated sugar
  • 40 g of flour ’00 + 30 g of bitter cocoa powder + 1 sachet of baking powder
  • 95 g of potato starch
  • 1 sachet of vanilla (or vanilla extract)
  • 1 pinch of salt

For the chocolate cream:

  • 500 g of cold mascarpone
  • 4 generous spoons of Nutella or Nocciolata or hazelnut spread
  • 2 very level tablespoons of icing sugar (you can also add just 1 depending on your taste)


Method

How to make chocolate mimosa cake

First of all, make my CHOCOLATE SPONGE CAKE

The only difference is that you use a 20 cm mold, 12 cm high, in order to obtain 3 layers and the decoration. If your mold is lower, line it with baking paper 5 – 6 cm higher than the mould.

Once it has completely cooled, (better after at least 10 hours) cut off 1 cm of the top.

You need this step to obtain a flat surface and obtain the decoration.

Finally cut it into many small squares of about half a cm.

Then cut the base into 3 other discs of approximately 1 and a half cm and place the first piece on a serving plate or tray where you will assemble the chocolate mimosa cake.

Finally, blend the mascarpone with the sugar with an electric whisk for 1 minute. Then add the Nutella and whip until the mixture is soft and smooth. If it is particularly hard, add 1 – 2 tablespoons of milk or fresh cream:

chocolate mimosa cake cream - Recipe by Tavolartegusto

Finally, add a first layer of cream on the base, 3 – 4 tablespoons without pressing too much:

  - Recipe by Tavolartegusto

The base is already very soft and no syrup is needed, however if you want it more moist and spongy you can make a delicious vanilla syrup without alcohol and add 2 – 3 tablespoons to each base.

Then add another disc on top of the one just filled and fill with another 3 – 4 tablespoons of cream.

Finally add the last disc, cover the surface and sides with the rest of the cream, add the small pieces of chocolate sponge cake set aside on the edges and surface.

Leave in the fridge for 1 hour before serving.

Here’s yours ready Mimosa cake with chocolate!

chocolate mimosa cake recipe - Recipe by Tavolartegusto

storage

It keeps perfectly for 2 days in the fridge, or you can freeze it.

Also see my collection of recipes and desserts for Women’s Day

Fondue how to write it – MoltoFood – Gordon Ramsay’s version

Prawn bisque can be frozen


There Fondue it is one of those dishes that immediately evoke conviviality and warmth. Originally from the Alpine regions, this preparation has won the hearts of many cooking enthusiasts thanks to its versatility and its intense and enveloping flavour. But how do you spell “fondue” correctly? This question might seem trivial at first glance, but it actually hides some important nuances. The correct writing and pronunciation of this term not only respects the tradition from which it comes, but also helps us to better understand the history and characteristics of this beloved dish. For cooking and food and wine enthusiasts, knowing these details is not only a sign of respect towards different culinary cultures, but is also essential to fully appreciate the richness and variety of flavors that the world has to offer.

Fondue as it is written

The word Fondue it is written with a “d”, contrary to some dialect variants or common errors that might suggest otherwise. This term derives from the French “fondue”, which literally means “melted”, referring to the process of cooking the cheese which is melted in a bain-marie or in special pots called caquelon. Fondue is a preparation that boasts a long history in the Alpine regions, particularly in Italy, France and Switzerland, where each area has developed its own unique version based on local cheeses and specific traditions.

Fondue can be made with a variety of cheeses, from the best known such as Fontina, Gruyère or Emmental, to the more particular and intense ones such as Gorgonzola. The choice of cheese significantly influences the final flavor of the dish, allowing a wide range of experiments and customizations. For a classic Gorgonzola fondue recipe, you can visit the following link.

The preparation of fondue requires attention and care, as the temperature and consistency in stirring are crucial to obtaining a smooth and creamy consistency, without lumps. Often, ingredients such as milk, cream or white wine are added to the melted cheese mixture, which help to dilute and enrich the flavor of the dish.

In short, the Fondue it is a dish that celebrates the simplicity and richness of flavors, uniting people of different cultures around a table. As we have seen, correctly writing the term “fondue” and knowing its origins and regional variations is an important step for anyone who wishes to approach the vast world of Alpine cuisine with respect and curiosity.

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