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Goya, the bitter melon – Creative in the kitchen – Gordon Ramsay’s version

Goya, the bitter melon


Goya, the bitter melon

Nigauri literally means bitter melon or bitter gourd, or it's called goya, in the dialect of the islands of Okinawa in Japan. It is a tropical vegetable, widespread in much of Southeast Asia and in Okinawa, especially in the period of June-August. It is green, hard and its shape resembles that of a zucchini or cucumber with many protuberances.
The taste is bitter and is rich in vitamin C and mineral salts. The vitamin C contained in bitter gourd is four times that of lemon and cabbage. Helps recover from fatigue and improves iron absorption.
Varieties of bitter melon range from 20cm to 80cm. In Japan, the bitter gourd grown in South Kyushu has an elongated shape and the one grown in Okinawa has a thick, less bitter skin. It is a commonly distributed variety in Japan, and its fruit length is about 25 cm.
Widely known as an ingredient in Okinawan cuisine, it is now well established as an everyday ingredient throughout Japan and is applied to dishes such as stir-fried foods, salads, fried foods, and foods that are spicy or add egg.
Basically, freshly picked fruits are eaten as soon as possible, but when you want to keep a whole fruit, place it in the refrigerator for a maximum of 3 days.
Unlike tomatoes, for example, where "ripeness" is welcome, bitter gourd is best eaten when immature.
When it is fully ripe, the green color of the bitter gourd turns yellow, the seeds sprout and the bitterness becomes even stronger.
About 95% of the ingredients in bitter gourd are water.
It contains almost no proteins and fats, so it is a low energy food.
Energy: 17kcal per 100 grams.

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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 TIMES

Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Ingrediants

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

Method

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

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the gluttonous variant, quick and easy! – Gordon Ramsay’s version

white chocolate salami


The White chocolate salami it's a sweet without cooking delightful! Variant of the classic recipe! In this case made with melted white chocolate And pistachios which together with the biscuits And few other ingredients give life once cooled in the fridge to a white salami amazing! Imagine it soft, sometimes crunchy, tenderly melting and one indescribable gluttony!

white chocolate salami

There quick and easy preparation it's childproof! And the beauty it is without raw eggs because they are pasteurized in melted chocolate! In short, brilliant and safe! also perfect for children! Obviously instead of pistachios, you can use the dried fruit of your choice, or omit it!

Ideal not just for one quick snack, but also from pack up And give as a gift for Christmas; or from keep at home for the arrival of unexpected guests during the holidays! Yes keeps perfectly in the fridge for several days!

Discover also:

Filled chocolates (delicious pralines with a crunchy shell and filled with ganache!)

White salami recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 5 minutes 15 minutes

Ingrediants

Quantity for 8 people

  • 150 gr of dry biscuits like gold saiwa + 50 gr of pistachios or other dried fruit (alternatively only 200 gr of dry biscuits)
  • 300 gr of white chocolate
  • 70 grams of sugar
  • 2 eggs
  • 20 gr of butter
  • 1 liqueur glass of rum (or filtered orange juice)
  • powdered sugar to finish

Method

How to make white chocolate salami

First of all for the preparation follow the procedure you find in CHOCOLATE SALAMI

all the tips and instructions for making it.

As you can see, the ingredients are the same, except for the white chocolate variant!

Yours is ready White chocolate salami!

White chocolate salami

Finally, it can be kept sealed in its baking paper for 1 week.

You can even freeze it!

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Prepare the Recipe!
Follow me on Instagram @tavolartegusto and share your creation with the hashtag #tavolartegusto. You will enter my gallery!

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