Tag: Leek

Pasta with very clever ragù: creamy and stringy in 10 minutes. Excellent for a Christmas lunch if you don’t want to stay at home to cook – Gordon Ramsay’s version

The rigatoni, seasoned with stringy rustic ragù, they are a quick first course to prepare. A first course to serve and enjoy in the company of friends, for an unexpected lunch, or with the family for classic Sunday lunch. A first course that you can certainly prepare during the summer season Christmas holidays, as a valid alternative to traditional dishes. The seasoning of ragù it’s quick to prepare, a base of peppers and crumbled sausage. I used rigatoni, but obviously you can use the size and type of pasta you like best.

Pasta with very clever ragù

Ingredients:

180 g of rigatoni
1 sausage
1/2 bell pepper
300 g of tomato puree
1 teaspoon of concentrate
100g of fiordilatte
hot pepper
Parmesan Cheese
1/2 onion
extra virgin olive oil
salt

Method:

To prepare rigatoni with stringy rustic ragùstart washing and cutting a chop the pepper. In a large pan, put a drizzle of extra virgin olive oil, add the onion and chilli pepper, brown them and remove them. Add the shelled sausage and the pepper, brown for a minute on a high flame, add the white wine.

As soon as the alcohol has evaporated, add the puree and tomato pasteseason with salt and cook over a low heat for ten minutes.

Cook the pasta al dente and drain it directly into the panmix well.

Turn off the heat and first add the fiordilatte,

subsequently the parmesan grated Reggiano cheese.

Mix again, until the fiordilatte doesn’t start spinning.

At this point all you have to do is plate, serve and enjoy your rigatoni with the stringy rustic ragù.

Puff pastry Christmas wreath, the best Christmas appetizer – Gordon Ramsay’s version

How to make a puff pastry wreath for Christmas

Shaping the puff pastry: Allow the puff pastry to thaw and roll it out until it reaches a thickness of ½ cm. We need a disc and we are going to cook it in a 30 cm pan. We will use a 15cm cup and a pastry cutter to create the star in the centre.

Add the filling: Mix the tuna and stracchino in a bowl and then, keeping the bowl in the center so that the filling remains on the edges, level with a spatula.

Cooking: brush with beaten egg yolk and bake for 30 minutes until the Christmas wreath is golden and puffy. Leave to rest for 10 minutes and serve.

INGREDIENTS TO MAKE THE CHRISTMAS WREAD:

1 disc of puff pastry
80 g of tuna fillets
160 g of stracchino
18 Bari olives
4 cherry tomatoes
1 egg yolk
Sesame

Bake in a static oven at 180 degrees for approximately 30 minutes

Freezing and preparing in advance

Freezing: Depending on the filling, the assembled crown may be frozen before baking. Some cheeses may change texture when defrosted. Bake the wreath from frozen until golden and crisp.

Prepare in advance: The wreath can be assembled and stored covered in the refrigerator for up to 2 days before baking. The garland can be cooked up to an hour before serving.

Serving ideas

This brie puff pastry wreath with tuna and stracchino is a fantastic appetizer, but we love serving it on the Christmas table together with the other appetizers.

RECIPES WITH PUFF PASTRY

Truth about Parsley: It’s Not Poisonous, But Beware of the Essential Oil! – Gordon Ramsay’s version

Parsley, one of the most used aromatic herbs in Mediterranean cuisine, has been at the center of debate and confusion regarding its food safety. Contrary to rumors, parsley itself is non-toxic and can be safely used to flavor a variety of dishes.

However, there are some important precautions to take regarding essential oils extracted from parsley. These oils contain four compounds that can have adverse effects on the human body if taken in excessive quantities. Here is an overview of these compounds:

Apiolo: In moderate doses, apiol, one of the components of parsley essential oil, can act as an emmenagogue, easing menstrual flow and relieving cramps. However, in excessive doses, it can cause abortive effects, liver damage and other gastrointestinal disorders.
Myristicin: This alkaloid, present in parsley essential oil, has narcotic effects and can alter the central nervous system, increasing the risk of seizures if ingested in large quantities.
Xanthotoxin: Xanthotoxin is a natural compound that can cause photosensitivity. As a result, parsley essential oil should be avoided before sun exposure, as it may increase the risk of sunburn.
Bergaptene: This compound, similar to xanthotoxin, has photosensitizing properties and should be used with caution on the skin before exposure to sunlight.

Additionally, parsley is high in oxalates, which can cause problems for those with kidney stones. However, if you do not have this condition, moderate consumption of parsley can be beneficial to your health, as it is a good source of vitamins (such as vitamin K and vitamin C), folic acid and minerals (such as calcium and potassium ).

Therefore, to fully enjoy the culinary pleasures of parsley and benefit from it for your health, it is important to know its positive aspects and the necessary precautions regarding essential oils. This way, you can continue to enrich your recipes with this delicious aromatic herb worry-free and safely.

lucadeejay

Father, Husband, Journalist. A #GlutenFree and #Fearless traveller.