Tag: Making

Pasta al Forno di San Silvestro by Damiano Carrara, the secret to making it stringy and creamy: what is poured on top before baking – Gordon Ramsay’s version

There Baked Sicilian pasta It represents one of the oldest first courses loved by adults and children. The mix of fried aubergines and cheese in sauce is a real pleasure for the palate. In the following recipe, however, there are further ingredients that enrich the recipe and the flavour: peas, sausage and ricotta. The result will be very satisfying, so much so that you can consider this first course a unique dish. Try preparing it for a family lunch!

Baked Sicilian

Ingredients for 6-7 people

700 g of pasta (preferably ziti or rigatoni)
half a kilo of crumbled sausage
300 g of ricotta
100 g of caciocavallo
2 eggs
200 g of boiled peas
700 g of tomato puree
3 tablespoons extract or concentrate
500g of water
Extra virgin olive oil, salt, to taste
half onion

Preparation

Start by doing the juice with sausage. Brown the sausage in a pan with half a whole onion and two bay leaves. Pour in the red wine, let it evaporate and add the tomato puree, 3 tablespoons of tomato extract or concentrate and half a liter of water. Mix everything well and cook over low heat for at least an hour and a half. The sauce should thicken and flavor well.

Cook in boiling salted water pasta al dente and season with the sauce and grated caciocavallo. In a previously oiled pan, distribute some breadcrumbs and roll out half the dough. At this point, create a layer with the crumbled meat sauce, ricotta, peas and hard-boiled eggs. Add a few more spoonfuls of sauce. Overlay the rest of the pasta and complete with a little sauce and caciocavallo.

Preheat the oven to 180 degrees and cook the Sicilian for 30/35 minutes. Once ready, take out and serve. Enjoy your meal!

Read also: Sicilian fried pasta, it is made with leftover egg-free pasta and is better than an omelette. The secret is to never touch it

Broth for tortellini, chef Bruno Barbieri’s secrets and advice for making a perfect broth. What meat should be added – Gordon Ramsay’s version

THE tortellini in broth they are a classic holiday dish, ideal for bringing friends and relatives together at the table: every territory, but perhaps it would be better to say every family, has its own version and the same happens for chefs, who have always used broths in the kitchen. The recipe of BarberHowever, it has some particular characteristics: first of all the use of capon together with beef chewy, a cut located behind the tibia of the cattle. This is a part commonly called “stew”, together with the shoulder cover, which therefore gives its best in long cooking. Try it too!

Broth for tortellini by Bruno Barbieri

Ingredients for 6-7 people

650 g of tortellini
1 capon
500 g of beef chewy
4 liters of water
3 carrots
1 onion
1 bay leaf
1 stalk of celery
Salt and Pepper To Taste

Preparation

Peel the onions and cut them in half. In a large pot, place the onions, the carrots (without peeling them), the celery, the beef chewy, the capon already cleaned and cut into pieces, the bay leaf and the water. Bring everything to the boil and add the salt. Leave to cook for 2 hours.

Once cooked, carefully remove the vegetables and meat without leaving any residue in the broth, and if necessary, filter the broth. Divide the broth into two parts and keep them warm.

Cook the tortellini in half the broth, adding salt if necessary. Then, drain them and arrange them on dry plates. Add the other half of the still hot broth to each dish and, if you prefer, sprinkle with grated parmesan.

Read also: Tortellini with cream by Bruno Barbieri, the trick: “Here’s what I add to my magic cream to make them perfect”

Benedetta’s Tagliolini with smoked salmon. They can be made in 5 minutes while the pasta is cooking. The trick to making them super creamy without cream – Gordon Ramsay’s version

THE tagliolini with salmon smoked they are a creamy and tasty first course. Quick and easy to make, with just a few ingredients. Excellent for a last minute lunch, but also for a family lunch. The sauce goes well with all types and shapes of pasta, you can replace the cream with creamy cheeses, or with a bechamel sauce, or just salmon. So as you can see also for this recipe there are many variations, depending on your tastes and/or with what you have at home. I prepared this dish for an unexpected lunch, and I assure you that it was very much appreciated.

Tagliolini with smoked salmon

Ingredients:

160 g of Tagliolini (or other size and type of pasta)
100g of smoked salmon
½ onion
Extra virgin olive oil
Brandy
Nutmeg
1 pack of cooking cream or bechamel or philadelphia
salt

Method:

To prepare tagliolini with salmon, start cutting the salmon into small pieces. In a large pan, put a drizzle of extra virgin olive oil, add the very thinly chopped onion, better if you help yourself with a mandolin, and fry it over medium heat but be careful that it does not burn, if necessary, add a drop of water to make it dry without burning. As soon as it turns blonde you can eliminate it if you don’t like it or leave it depending on your taste, and add the salmon.

Brown for a few seconds, then increase the heat and simmer with brandy. As soon as the alcohol has evaporated, add the cream or if you prefer the béchamel will be fine and even better the philadelphia, mix everything, season with salt and flavor with a pinch of nutmeg. Cook the pasta in plenty of lightly salted water, pour it directly into the pan, mix well, plate, complete with chopped parsley, serve and enjoy hot.