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the perfect recipe (creamy like in a restaurant) – Gordon Ramsay’s version

Linguine with prawns


The Linguine with prawns I'm a first course of fish typical of Italian cuisine; made with pasta long and fresh shellfish. Give her carcasses is obtained a delicious cartoon; a part of whole scampi are seared in a sauce with cherry tomatoes, garlic, chilli and parsley; another part of scampi come in cream which combined with the various funds prepared; will become the creamy and succulent dressing where the pasta "Will risotto" to perfection for a amazing result! From the linguine with scampi creamy, savory, from the accent slightly sweet and from delicate scent of the sea! Believe me if I tell you, thanks to tricks And step by step secrets they will come good like in a restaurant ! Just like Spaghetti allo scoglio and Spaghetti alle vongole!

Linguine with prawns

After various experiments I have arrived at what I think is the Perfect recipe from the Linguine with prawns, for taste, texture and also ease of execution!

In fact it is one simple preparation and also rapid! The secrets for an excellent result are: the creation of Crustacean Comics, directly from waste; which will allow you to give a genuine and unique taste of the sea. There reduction in cream of one part of scampi to give a watering creaminess and finally agreat pasta! I chose the Sgambaro linguine yellow label 100% Italian wheat; with a rough and full-bodied texture, which they keep cooking perfectly and welcome the seasoning flawlessly!

Perfect for the most special occasions, from Christmas Eve at the dinner of Saint Valentine! Try them and you will amaze who you love with them best linguine with prawns ever!

Linguine with scampi recipe

PREPARATION TIMES

Preparation Cooking Total
40 minutes 15 minutes 55 minutes

Ingrediants

Quantity for 4 people

  • 320 gr of Sgambaro yellow label linguine
  • 1 kg of scampi (about 20)
  • 3 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • 10 cherry tomatoes
  • parsley
  • 1 chilli
  • salt

Method

How to make Linguine with prawns

First of all peel the prawns without breaking them, recovering the carcasses by carefully cutting with a scissors from the inside. Leave intact, attach only the tails and place the carcasses in a pot:

peel the prawns for linguine with prawns

Then add 3 tablespoons of oil, 1 clove of garlic, a bunch of whole parsley to the pan of the carcasses and let it brown for 1 minute, then blend with 1/2 glass of white wine and let it evaporate completely.

Finally add 2 glasses of water and cook for 40 minutes over low heat. Finally, filter your shellfish stock with a sieve and set it aside.

Meanwhile, cut the cherry tomatoes in half, sauté them with 1 peeled garlic clove, 2 tablespoons of oil, the chilli pepper if you like and chopped parsley for 2 minutes, add all the prawns and cook for 3 minutes with the lid on:

how to make linguine with prawns

Finally, remove the garlic and chilli. Drain the tomatoes from the pan and set them aside, drain the prawns from the pan and set them aside so that only the cooking juices remain. Then blend 10 scampi with a blender to obtain a cream:

how to make the sauce for linguine with scampi

Then cook the linguine for exactly 3 minutes.

pasta for linguine with scampi

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using the discount code TAVOLARTE2022 (to write capitalized and all attached)

you will be entitled to 20% discount on ALL Sgambaro e-commerce products https://shop.sgambaro.it/

valid for the next 15 days!

Finally, transfer them directly to the pan with the cooking juices together with 2 ladles of shellfish fumet boiling over medium heat.

how to cook linguine with prawns

let it cook over medium heat until the pasta is al dente.

Be careful to slowly add the hot comic if they are dry.

2 minutes before completing the cooking, add the cream of blended scampi, a drizzle of oil, finely chopped parsley and cook.

Only when cooked, add cherry tomatoes and whole scampi, stir in a heat for 1 minute and plant hot. with all the cream dressing

Yours are ready Linguine with prawns

Linguine with prawns

Try them soon!

Linguine with creamy scampi

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Original recipe of Gnudi with ricotta and spinach (step by step) – Gordon Ramsay’s version


The Gnudi I'm a first course typical of Toscan kitchen, in particular of Siena And Grosseto. It is about large dumplings from the elongated shape based on ricotta cheese, spinach, parmesan. From Tuscan dialect they come called "Gnudi" which means "naked"; or strips of egg pasta sheet typical of Ravioli, therefore made exclusively with the content of the filling! From the very soft consistency to the bite, fragrant, tasty, I am a unique goodness that has poor peasant origins, handed down from family to family. Usually after being blanched a few minutes in the water come seasoned with butter and sage ! You want prepare them at home? Here is for you Gnudi recipe, with all Advice And Secrets illustrated with step by step photos for a perfect result! Own like those of Tuscan grandmothers!

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<p><noscript><img class=Like any traditional recipe they exist small variations in execution, the one I give you today is there Original recipe of the Gnudi with ricotta and spinach taken from my Tuscan cookery book from which I also took the beloved Ribollita!

It's about a Easy but laborious recipe. In fact thedough is prepared in 2 minutes; but the gnudi must be made one by one with the help of 2 tsp; the mixture is turned several times in order to compact itself into a small quenelle and this it will take you some time! But believe me you will be rewarded with every bite!

Just like the ricotta and spinach gnocchi, they are perfect for making tasty first courses, from one dinner with friends to the Sunday lunch! believe me they will all love them too children!

Discover also

Pumpkin Gnocchi (the perfect recipe, with tricks, tips and mistakes to avoid!)

Gnudi recipe

PREPARATION TIMES

Preparation Cooking Total
50 minutes 5 minutes 55 minutes

Ingrediants

Quantity for 3 – 4 people

For the dough:

  • 300 gr of fresh spinach
  • 250 gr of sheep ricotta
  • 1 egg
  • 50 – 60 grams of Parmesan cheese
  • 1 pinch of nutmeg
  • salt
  • 1 tablespoon of flour for the pastry board

To season:

  • 2 tablespoons of butter
  • fresh sage
  • parmesan
  • black pepper

Method

How to make Gnudi

First of all, boil the spinach in 1 glass of water. Then drain them and squeeze them in a cotton cloth, they must be completely dry and free of water.

If they contain water the gnudi will not be well! then repeat this step several times!

Then chop them with a knife and place them in a bowl.

Finally, squeeze the ricotta in a cloth as well, it must be dry and completely free of whey.

Finally, add it to the bowl with the spinach, Parmesan, egg, nutmeg and salt. Turn well, in a few seconds you will get a soft but not liquid mixture!

Then with the help of 2 teaspoons form the gnudi. Repeat the operation by transferring the contents from one teaspoon to the other until you obtain an elongated quenelle and gradually place on a pastry board lined with flour, without crushing just by placing them:

how to make gnudi

Finally repeat this until all ingredients are used up!

Yours are ready Gnudi to cook!

gnudi with ricotta and spinach

You can leave them in the air without cooking them for a maximum of half a day!

Then boil a pot with water and salt.

When it is time to throw the gnudi, use a scoop, lift them and turn them in the flour and always with the scoop, lift them and throw them directly into completely boiling water!

In 1 – 2 minutes maximum they will rise to the surface.

Finally drain them with a slotted spoon directly into a large pan where you have heated the butter and sage and adding 1 tablespoon of cooking water, complete the cooking! Serve on the table with a sprinkling of pepper and Parmesan.

Here are the ready Gnudi:

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Scope della Befana shortcrust pastry biscuits – Gordon Ramsay’s version

Scope della Befana shortcrust pastry biscuits


The scope della Befana – shortbread biscuits they are lovely simple and very scenic sweets, ideal for celebrating Epiphany.

In practice they are gods simple shortcrust biscuits which are given the shape of a broom and decorated with melted chocolate and colored sugar tails.

The brooms of the Befana they are ideal for enriching the Befana stocking with sweets made with your hands and that will leave your children speechless.

Just a little shortcrust pastry, melted chocolate (dark or milk) and sticks like mikado sticks.

With a little imagination, your biscuit sweeps are ready to go!

Follow the various steps of the recipe to find out how to turn simple shortbread biscuits into real brooms.

The scope della Befana – shortbread biscuits

To give your biscuits the shape of a broom, you can use a bell-shaped mold, to which you will have to cut the part of the "clapper" that protrudes. Then with the tines of a fork cut underneath the wide part so as to simulate a real broom.

With a long and wide toothpick create a hole where you will then insert the chocolate stick. This phase is the most delicate because the stick could break easily. Insert it gently!

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