Tag: leaf veggie

Spring rolls, the easy step by step recipe – Gordon Ramsay’s version

Spring rolls, the easy step by step recipe

The spring rolls they are a typical recipe of Chinese cooking beloved all over the world! These are sticks super crunchy prepared with the appropriate pastry for rolls, stuffed with vegetables and fried in seed oil.

According to tradition, the name “spring rolls” derives from the fact that they were prepared on the occasion of Chinese New Year which, according to the traditional calendar, corresponds to the beginning of spring. Like any traditional recipe, spring rolls also include different variations: classic vegetarian ones, meat ones and fish ones. What I propose to you today is the vegetable-based version, in particular savoy cabbage, carrots And leekbut obviously you can enrich the filling with the seasonal vegetables you like best.

I’m sure that, after trying this recipe, you will no longer be able to do without it because it is very good and also very simple to realize!

Can I prepare the rolls in a “lighter” version?

The traditional recipe for spring rolls includes frying as the cooking method. But if you want to prepare them in a different version light at the same time very tasty, you can opt for cooking in the oven or air fryer. In the latter case, simply cook the rolls in a “static” oven (already hot) at 180 degrees for 20-25 minutes.

Ideas for alternative fillings

The stuffed of the rolls can be customized with the ingredients we like best. Below I leave you some ideas:

  • boiled potatoes, purple cabbage, carrots and leek
  • chicken, courgettes, carrots
  • pork, spring onion, cabbage, bean sprouts and ginger
  • prawns, shallots, carrots and courgettes

More recipes to try

Bucatini with artichokes stuffed with sauce – Gordon Ramsay’s version

Apulian recipe for artichokes stuffed with sauce

How to make pasta with artichokes stuffed with sauce

See how this ancient Apulian recipe is prepared

An ancient and very popular recipe in Puglia is that of bucatini with artichokes stuffed with sauce. A homemade first course that is handed down from generation to generation. Not a simple pasta with sauce but the sauce with the flavor of artichokes and as a second course the artichokes stuffed with the sauce. The filling is always that of Apulian bread meatballs. If you like grandma’s old, homemade recipes, you have to try this recipe with artichokes!


  • 4 artichokes
  • 350 g of bucatini
  • 800 g of tomato puree
  • 1 egg
  • A slice of bread
  • 4 tablespoons of pecorino
  • 4 tablespoons of breadcrumbs
  • Parsley
  • A clove of garlic
  • 4-5 tablespoons of oil
  • Pepper
  • salt
  • 1 lemon

Apulian recipe for artichokes stuffed with sauceIf you like artichokes, try the recipe for fried artichokes, baked artichokes au gratin, Sicilian artichokes with crumbs, simple pasta with artichokes, artichoke lasagna, artichoke and potato omelette and savory artichoke pie.

Spaghetti with garlic, oil and fantasy by Mauro Improta. All it takes is a trick to make them creamy and delicious, what do I add – Gordon Ramsay’s version

spaghetti garlic oil tarallo

spaghetti garlic oil tarallo

Spaghetti with garlic, chilli oil and crumbled tarallo prepared by Mauro Improta are truly exceptional. The chef prepared them for the feature The Chefs’ Competition a The cook’s test. At the time he was competing with another important chef, Ivano Ricchebono. But it was his explanation of the dish that impressed us most. We had some tarallo, suet and pepper and we couldn’t help but try it on one of the most popular pasta recipes in the world. Below we will explain the chef’s procedure, step by step until plating.

Spaghetti with garlic, chilli oil and tarallo


  • spaghetti 200 g
  • garlic 1 clove
  • fresh parsley
  • fresh chili pepper
  • Neapolitan tarallo 1
  • extra virgin olive oil 100 ml
  • salt


The first thing to do to prepare spaghetti with garlic, chilli oil and tarallo is to put the lightly salted water for the pasta on the heat. While you wait for it to boil, think about the seasoning. Open the fresh chili pepper along its length and remove the internal seeds. Heat the extra virgin olive oil in a pan and brown the chilli pepper. United too the clove of garlic. If you have that Sulmona red, even better. As soon as it is golden brown, remove it, then pour in a little of the pasta cooking water, which you have already added in the meantime.

Finely chop a nice sprig of fresh parsley. Drain the spaghetti good al dente and transfer them immediately to the pan with the seasoning. Complete with parsley and tarallo crumbled by hand. Sauté everything and be careful to mix the ingredients well. Your spaghetti with garlic, chilli oil and tarallo they are ready. Obviously it is not easy to find that suet and pepper. Alternatively, to give to the dish a crunchy note, use walnuts, even if the flavor will be completely different. Enjoy your meal.

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