Tag: leaf veggie

Fennel parmigiana (white, creamy, delicious) the quick recipe! – Gordon Ramsay’s version

Fennel Parmigiana

There Fennel Parmigiana it's a single dish or side exquisite! Variant of the classic eggplant Parmigiana! In this case realized blank with slices of fennel slightly blanched, then assembled in layers with smoked provola, bechamel And parmesan! In the end baked in the oven where the ingredients embrace between them and one is formed surface au gratin and golden it's a creamy and racy interior watering!

Fennel Parmigiana

It's about a quick and very easy preparation! The secret for a perfect result it is blanch the whole fennel and cut them to equal slices and then dry them! So that does not get watery! that way it will be a lot simple to assemble the layers! If a few slices fall apart, no problem, it will bind in the pan with the rest! Few gestures and yours White fennel parmigiana it will be ready to cook!

Perfect from prepare in advance both as a single dish for lunch or for dinner; both in small portions like winter outline, or appetizer or vegetarian main course! Believe me you will love it of the taste and texture of this wonder!

Discover also:

Fennel au gratin (the perfect recipe, quick to have a crunchy and light surface!)


Preparation Cooking Total
20 minutes 40 minutes 1 h


Quantity for 4 people

  • 4 fennel
  • 300 gr of smoked provolone
  • 1 dose of my bechamel (which you can also make with oil!)
  • 5 – 6 tablespoons of parmesan or parmesan
  • salt


How to make fennel Parmigiana

First of all, prepare the Béchamel base in 5 minutes!

Then clean the stalk and beard fennel and then rinse them.

Then blanch them whole in water and salt for 10 minutes, they should be slightly soft under the prongs of the fork.

Finally, cut them into slices of about 1 cm and gradually place them on absorbent paper, dabbing them so that they absorb all the water.

Then arrange in a pan 1 ladle of rather slow and soft bechamel sauce and a layer of fennel on top:

how to make fennel parmigiana

on top, add pieces of provolone, 1 ladle of well distributed béchamel, a handful of parmesan and then start again in layers, ending with a last layer of fennel, béchamel, scattered provola and parmesan.

Finally, seal in the pan with aluminum foil.

Bake in a static oven at 180 ° for about 30 minutes in the central part and finally remove the aluminum.

Then raise to 200 °, place in the upper part of the oven and operate the grill for 10 minutes until it becomes beautiful golden

Yours is ready Fennel Parmigiana

Fennel Parmigiana

It keeps very well for 3 days both cooked and raw ready to cook!


Original Neapolitan recipe of Roccocò (soft or hard) – Gordon Ramsay’s version

roccocò dough

THE Roccoco (Roccoco) are gods Christmas sweets typical of Neapolitan tradition . It is big Cookies shaped mashed donut the size of 10 cm; made with a mixture of Flour, water, almonds, a pinch of bitter cocoa and the fragrant pisto; a spice mix based on cinnamon, cloves, star anise, coriander and nutmeg! TO depending on how much they are cooked in the oven may result from two kinds; the classics "toothbreaker" from the rather hard consistency that to soften them they come soak in Vermouth or liqueur; or from softer texture and tender to the bite! Either way, they are exquisite, dal unique flavor And aromatic!

According to tradition are served and given to Christmas And New Year's along with other Campania specialties such as Struffoli, Mostaccioli, Susamielli and a nice slice of Pastiera! You want prepare them at home? Here is La for you Roccocò recipe with all Advice And Secrets illustrated with step by step photo to get gods Rococo Neapolitans like those of pastry!

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<p style= Like any traditional preparation they exist different version and many small ones zone variants! What I give you today is there Original recipe of the Roccoco that the my Neapolitan family prepare each Immaculate and accompanies us for all Christmas holidays; for as long as I can remember!

It's about a quick and easy preparation! Yup knead by hand without any difficulty. In this case I have chosen to make i soft rocks, cooking them as much as necessary; there I find perfect from every point of view! But nothing prevents you biscuits at low temperature to have gods Roccocò hard! In procedure you will find both versions!

Perfect both from wrapping up for greedy gifts, both serve for the Vigil, the Christmas lunch as far as New Year's together with the other Christmas sweets! Indeed yes they keep a lot for all Christmas holidays! Believe me they will make a great impression!

Discover also:

Panettone (the simple step-by-step recipe to make it soft at home for 15 days with brewer's yeast!)

Roccocò recipe


Preparation Cooking Total
20 minutes 20 minutes 40 minutes


Quantity for about 25 pieces

  • 500 grams of flour '00
  • 400 grams of sugar
  • 250 gr of almonds with peel
  • 150 gr of water
  • grated peel of 2 oranges
  • grated zest of 1 lemon
  • 1 teaspoon of unsweetened cocoa powder
  • 2 teaspoons of ready-to-use pisto (or mix together 12 g of cinnamon, 2 g of nutmeg, 2 g of pepper, 2 g of cloves, 2 g of coriander, 2 g of star anise; from this mixture you get 2 teaspoons)
  • 1/2 teaspoon of ammonia for cakes (which you can replace with baking powder)
  • 1 yolk for brushing


How to make Roccoco

First of all, mix the flour, pisto, sugar, sifted unsweetened cocoa powder and ammonia in a bowl.

Then add the citrus peel and slightly broken almonds (not chopped completely) and finally the water at room temperature and start mixing starting from the center with a spoon, then proceed by hand until you get a soft and non-sticky dough:

roccocò dough

If necessary, dust your fingers with flour and then the surface of the dough.

Then divide into pieces from 65 gr to a maximum of 75 gr each (mine are 70 g)

First of all make a sausage, helping yourself with a sprinkling of flour, then close it in a tarallo, smoothing the edges well so that you do not see the attacks:

how to make roccoco

Then as you make them, place them in a baking tray lined with parchment paper at a certain distance (in the oven they will increase in volume)

When you have completed all the trays, brush the surface with egg yolk

bake the roccoco

Soft Roccocò

Finally bake in the oven at 180 degrees for about 20 minutes. Remove from the oven and leave to cool on a wire rack for about 1 hour

Yours are ready Roccoco!

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<h4 style=Roccocò hard (Spaccadenti)

After having formed the taralli and brushed the surface with egg Bake at 180 ° for about 20 then lower the temperature to 150 ° and let them bake in the oven for about 15 – 20 more minutes.

In both cases they can be kept perfectly for 1 month and a half closed in a tin or biscuit box


Recipe with step by step photos – Gordon Ramsay’s version

Christmas cookies

THE Christmas cookies they are gods treats greedy and delicious! Perfect from serve, give or hang on the tree! They are prepared with a base of shortcrust pastry and the classics Christmas molds : like Little men, Stars, Cottage, Reindeer, Gift box, Christmas tree, snowman ; once baked in the oven, you can leave them simple, with a sprinkling of powdered sugar or decorate them with Royal Ice as a tradition command! Scented, crumbly to the bite, exquisite, you want prepare them at home? Here is for you Recipe, Tricks And Advice illustrated with step by step photo to realize the Best Christmas Cookies own like those of pastry!

Christmas cookies

It's about a easy preparation, you just need a some time available to have fun with the decorations! L'dough is very simple and it is done by hand without any difficulty and you can use the molds you want and that you have available! THE secrets to have gods Perfect Christmas cookies are: first of all i carve a cold and hard shortcrust pastry; which together with the rest in the fridge , will allow you to have outlined silhouettes even after cooking! Also once cooked, they must be allowed to cool and only then can you choose whether to serve gods Simple Christmas cookies , plain or with powdered sugar; or Decorated Christmas cookies!

In this case I have chosen one white ice, green And red, but you can use even more colors, or only one color! Very important is to use an icebox thick and not liquid together with a spout with micro hole ! In the process all the details! And trust me, you will be amazed yourself at the result!

THE Christmas cookies are ideal for snacks, dessert, Buffet And Christmas parties for children and more! but also from pack individually or put in a gift box ; or from drill And hang up as decorations, on the Christmas tree and more! or still from insert in the Advent Calendar! Try them and you will love them!

Christmas cookies not to be missed:

Gingerbread (the classics with spiced dough typical of northern Europe)

Cantucci (the typical Tuscan tozzetti of Prato with almonds)

Zimtsterne (cinnamon and almond scented stars with icing on the surface)

Canestrelli (crumbly to melt on the bite covered with powdered sugar)

Pepparkakor (the swedish sweet tooth with ginger, orange and spices)

Speculoos (slightly soft, with the typical caramelized flavor of Lotus)

Ricciarelli (from the Sienese tradition, with a chewy heart of almonds and crumbly shell)

Christmas Cookies Recipe


Preparation Cooking Total
1h + rest in the fridge 12 minutes 1h and 12 minutes


Quantity for 40 pieces

For the pastry base:

  • 330 grams of flour '00 + 1 teaspoon for the pastry board
  • 165 gr of soft butter at room temperature (or 75 gr of sunflower oil)
  • 1 whole egg (medium size)
  • 2 egg yolks (small size)
  • 130 grams of granulated sugar
  • 1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry)
  • 1 pinch of salt

For the thick Royal Ice:

  • About 150 grams of vanilla icing sugar
  • 1 teaspoon of fresh lemon juice
  • 30 gr of fresh egg whites
  • red food coloring (I recommend Decora gel or powder)
  • green food coloring (I recommend Decora gel or powder)

The cookie cutters you need:

  • little man
  • sissy with skirt
  • cottage
  • square of any size (for gifts)
  • circle diameter 6-7cm (for reindeer heads)
  • 6-pointed or classic North Star
  • christmas saplings


  • various disposable sac à poche
  • very small round nozzle 1.5 mm (I recommend 1 nozzle for each color to avoid continuous changes)
  • baking paper


How to make Christmas cookies

First of all, prepare the base by following the SHORT PASTRY procedure

Finally, place it covered with cling film in the fridge for 40 minutes.

Then roll out the dough on a perfectly floured work surface to a thickness of 4/5 mm, making sure that the dough is very cold and comes off the surface:

how to make christmas cookies

Then cut the molds and arrange the shapes of the same size in the same pan previously lined with parchment paper. At this stage you can make the holes at the top, in order to be able to hang them on the tree

Put the trays in the fridge for 15 minutes, recompose the scraps of dough and place in the freezer for a few minutes before rolling out new dough.

Bake 1 tray at a time for 12 minutes at 180 °. If you have a pan with smaller items, shorten the time to 9 – 10 minutes.

The biscuits must be clear and absolutely not browned!

Finally, remove from the oven and leave to cool completely for at least 3 hours.

Finally, prepare the ice by mixing sugar, egg white and lemon drops. If you want to see the illustrated passages, look at the article ROYAL ICE

Mix well without leaving lumps, make sure it is thick and write, doing the test by lifting a spoon.

If adding a pinch of icing sugar, or on the contrary 1 drop of lemon, until you get the right consistency!

Then divide into 3 parts. Taking into account that the white must always be greater than the others:

royal icing for christmas cookies

My advice is to mount the sac a poche each with its spout And fill with ice immediately, and seal the tip of the nozzle with a toothpick. This way the product won't dry out and you can work stress-free!

If you only have one spout and you have to work with 1 bag a few at a time, don't worry, cover each bowl with a contact film and proceed to make all the cookies, completing one color at a time.

Decorated Christmas cookies

To decorate the individual systematic biscuits on a firm and spacious worktop.

When using multiple colors: Always start with white, let it dry completely (30 minutes / 1 h) and then add new colored elements, let it dry again and finally add the third color and so on! So you can make more cookies at the same time

How to decorate the Christmas people

First of all start with the eyes, two dots, dropping a pearl of ice for each point without squeezing too much. Then draw the half moon mouth.

Finally draw the scarf on the neck, then the dots on the torso and finally the hands and feet:

how to decorate christmas cookies

How to decorate Christmas Girl Cookies

First of all eyes and mouth as above, then make the apron, starting from the outside of the shape, first draw the neck fastenings, then the circle on the chest, then a straight line that cuts the bust in half and finally the half circle. Finally, make the scallops along the edges.

Then only when the white outline is perfectly dry (about 1 hour) can you proceed to fill the inside with the red polka dots and a good part of the product that you will take care to spread with the help of a toothpick!

how to decorate christmas cookies 2

Decorated Star Cookies, Decorated Christmas House, Decorated Christmas Reindeer

First of all, always start with white. In the case of the Star and the Reindeer, I recommend that you make straight lines by lifting them from the biscuit as if you would like to pull them into the void and finally hook them directly to the opposite end! it will be easier to make them straight!

star, house, reindeer christmas cookies

In the reindeer, first let the white parts dry (at least 30 minutes) and then add the red nose

Then in the cottage, after making doors and windows, then add the snow only on the roof. Let it dry (at least 30 minutes). Then color the elements green, let them dry (at least 30 minutes) then add the reds and complete the white lawn inserts, only when the rest is completely dry!

How to decorate gift package cookies

First of all draw a cross on the square, always with the same technique of straight lines, drawing first a horizontal line and then a vertical one.

Then draw the bow, drawing two drops in the upper right corners of the cross and two small lines ending with a curl in the lower right corners.

Decorated Christmas tree cookies

In this case I chose 4 decorations, always remember the rule of using the colors at different times, and only when the basic decorations have dried, proceed with the additional ones.

For example, in the tree with the lights, first make the white stripes, let it rest for 30 minutes, then add the colors.

In the case of colored polka dots, since they are spaced apart, you can only dry them for a few minutes.

If, on the other hand, you have to fill as in the case of the green tree, first of all outline the edges of the triangle, then fill with a lot of green and spread with the help of a toothpick:

saplings christmas cookies

Finally let it dry completely for 1 night. the decorations must be hard, opaque and perfectly dry!

Yours are ready Christmas cookies

Christmas cookies

They keep for 2 months!


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