Tag: limes

Holy Thursday mussel soup with the secret of Cannavacciuolo, what is added at the end for a delicious sauce – Gordon Ramsay’s version

cannavacciuolo mussel soup


cannavacciuolo mussel soup

The mussel soup it is a dish that in Campania is eaten on the evening of Holy Thursday. It becomes delicious if you put some friselle underneath and let them soften with their sauce, and then enjoy them together with seafood. Today we will see the recipe for Antonino Cannavacciuolo, always linked to the flavors of his land and ready to share his tricks with his fans. To make the sauce of this famous soup creamier and tastier, the chef uses a secret ingredient, which is not part of the list of ingredients of the traditional recipe. We are talking about the potato, which always looks good everywhere.

Mussel soup

Ingredients

  • mussels 1 kg
  • 4 slices of bacon
  • salt
  • pepper
  • extra virgin olive oil
  • onion 1
  • parsley
  • bread 2 slices
  • garlic 2 cloves
  • tomato puree 4 tbsp
  • basil
  • potatoes 2

Preparation

The first thing to do to prepare mussel soup is to open the seafood, already cleaned, in a pan together with a glass of water. Cover with a lid and when they are all open, turn off the heat. Then let them cool shell them. Peel the potatoes and cut them into pieces very thin slices helping yourself with a mandolin. In a pan, pour 4 glasses of water, a few teaspoons of extra virgin olive oil and the two cloves of garlic. Let it brown the garlic, then add the shelled mussels. In another pan, brown the thinly sliced ​​onion in extra virgin olive oil.

Add the potatoes, give a stir and pour in the mussel sauce. Cook on a gentle flame. In another pan, brown the bacon over a low heat and sweat it well. It must become crunchy. Combine mussels and potatoes in a blender and blend. Remove the bread crust and toast it in a pan with a drizzle of extra virgin olive oil, a pinch of salt and a sprinkling of parsley. In a bowl, combine the tomato puree with a few basil leaves, drizzle with a little oil and season with salt and pepper. Leave marinate for 1 hour. Pour the mussel and potato mixture into a bowl, add the sauce, the chopped toasted bread and the bacon. Your mussel soup ready.

READ ALSO—> Ads bi dersa, Marisa Laurito’s lentil soup saves the tastiest dinner there is

Broccoli pâté tartlets in olive oil pastry – Gordon Ramsay’s version

Broccoli pâté tartlets in olive oil pastry


These savory tartlets they have a light shell of olive oil shortcrust pastry, a creamy heart of broccoli pâté and a crunchy pistachio covering. Perfect for a tasty aperitif or a regret-free snack!

When I face detox weeks to get back into shape and purify myself, the most difficult thing is definitely the aperitif moment. Small appetizers with the caloric intake of a New Year’s Eve dinner, appetizing morsels that would give you enough energy to climb the Himalayan chain, amuse bouche which only entertain the mouth, less the scales…

To avoid locking yourself in your house, reset your social relationships and transform your life get back into shape in a cloistered penance, I recommend organizing a happy hour homemade and to cook these tasty and very light things!

Ingredients for 24 tartlets

for the pastry

  • 250 g of 00 flour
  • 100 ml of cold extra virgin olive oil
  • 1 egg
  • 5 g of salt

for the broccoli pâté

  • 150 g of broccoli
  • a few basil leaves
  • 30 g of grains pistachios
  • 1/2 clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste

How to prepare the pastry

The process is very fast. I took all the ingredients for the pastry and blended them in a robot with metal blades. As soon as the dough became crumbly, I worked it quickly with my hands, wrapped it in cling film and let it rest in the fridge for 30 minutes.

How to prepare broccoli pâté

In the meantime, in the blender glass, I boiled the broccoli, 5 minutes in the microwave at 1000w. I drained them (taking a cup of cooking water) and, still in the glass, added the chopped pistachios, the oil, the garlic without the soul, the basil and a pinch of salt. I blended it with an immersion blender, adding a little cooking water to give my broccoli pâté the right creamy consistency. Everything in the fridge to cool.

How to prepare tartlets

Then I rolled out my olive oil shortcrust pastry into 24 disks and lined my silicone molds (if you use other materials, butter the molds or use baking paper to be safe). I placed a wet and wrung out disk of baking paper on each tartlet and poured in some rice (I use the expired rice) for plain cooking.

The weight of the rice or dried legumes will allow perfect cooking without bubbles or swelling of the pasta.

In a preheated oven at 180°, I cooked the shells of my tartlets for 25/30 minutes, keeping an eye on the cooking and browning of the edges.

Finally, I let them cool and filled my tartlets with broccoli pâté and a sprinkling of chopped pistachios.

Click.

How to make jam sous vide – Gordon Ramsay’s version

Carbonara when it was invented


Do the vacuum jam is an ancient and effective conservative technique. This method not only allows you to prolong the shelf life of the jam, but also preserves its flavour, color and nutritional properties. In an era where attention towards homemade food and natural preservation techniques are increasingly advanced, learning how to sous vide jam becomes a valuable skill for every cooking and food and wine enthusiast.

How to make jam sous vide

The process of vacuum-packed for the jam it naturally begins with the preparation of the jam itself. Once you have your jam ready (here is an example recipe: Lemon jam), the next step is to make sure you have some glass jars sterilized. Sterilization is essential to eliminate any bacteria or microorganisms that could compromise the preservation of the jam. This can be done by boiling the jars and their lids for about 10 minutes or using an oven pre-heated to 100°C for the same amount of time.

Once the jam is ready and the jars sterilized, fill the jars up to approximately 1 cm from the edge. It is important to leave this space to allow for adequate expansion during the sealing process. After filling the jars, clean the edges to remove any jam residue, which could prevent an airtight seal.

The next step is the sealing. Close the jars with their lids and place them in a large pot, making sure they are completely covered with water. Bring the water to a boil and let the jars boil for about 10-15 minutes. This process, known as “bain-marie”, is essential to create the vacuum inside the jars. The heat causes the air inside the jars to expand which, when cooled, creates a natural void hermetically sealing the lids.

After boiling, carefully remove the jars from the water and let them cool completely to room temperature. During cooling, you may hear a “pop”, a sign that the vacuum has formed correctly. Once cooled, check that the lid is well sealed by pressing in the center. If the lid doesn’t move, the vacuum sealer was a success.

In short, vacuum-packing jam requires attention and care, but it is a technique that everyone can do. Not only does it guarantee a longer conservation, but keeps the organoleptic qualities of the jam unchanged. So, with a little practice and following these steps, you can enjoy the fruit of your labor for many months to come. As we have seenthe process is simple but requires precision and attention to detail.

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