Tag: Mayo

Spaghetti with mussels, the Neapolitan recipe from Cannavacciuolo. Better than soup, creamy and fabulous – Gordon Ramsay’s version

Have you ever thought about preparing pasta with peppered mussels? We did it and the result was truly exquisite. The idea came to us on the occasion of Holy thursday, when mussels become the absolute protagonists. In fact, during the week before Easter it is tradition to prepare mussel soup. So good that we are thinking of using it for season the pasta. It therefore seems like the right time to propose to you a different first course than usual. With this at the table you will surely surprise your guests and taste an excellent first course.

Pasta with peppered mussels

Ingredients

spaghetti 400 g
mussels 1 kg
peppercorns 1 and a half tablespoons
garlic 2 cloves
parsley 1 bunch
salt
oil

Preparation

Let’s start cooking pasta with mussel pepper preparing seafood. The first thing to do is remove the byssus. Pull it firmly by holding it between your thumb and forefinger. Now scrape the shells using a steel net and rinse them with running water. Let it brown the garlic cloves together with a drizzle of extra virgin olive oil. Add the mussels and cover with a lid. Turn off the heat when all the mussels are cooked completely open. Leave to cool a little, then remove the mussels and shell them. Filter their sauce and keep it aside.

Put the water for the pasta on the heat. Don’t salt it too much, because the mussel sauce is already there very salty. Chop the pepper using a mortar. Drop the spaghetti. In a pan let it toast the pepper. Add a ladle of pasta cooking water and a ladle of filtered mussel sauce. Cook for a few minutes. Drain the pasta halfway through cooking, to continue it in the pan with the pepper. Also add the mussels. Continue until the spaghetti is ready. There pasta with peppered mussels ready. Serve and complete with another sprinkling of pepper.

Sea lardiata from Cannavacciuolo, the creamy and delicious Neapolitan recipe, better than the classic one with a fabulous addition – Gordon Ramsay’s version

The sea lardiata it is the revisitation of one of the typical dishes of the Neapolitan gastronomic tradition. From the name you will understand that the main ingredient is its own the lard. For this reason, it is certainly not one of those dishes that can be consumed every day. Your figure and your health would be at stake. But it’s definitely one of those dishes to cook in days of celebrationwhen excesses are allowed and the only thing that matters at the table is the taste. And this dish has a lot of flavor. For the marine version you will only need a few ingredients for an exceptional result.

Sea lardiata

Ingredients

bacon 130 g
swordfish 1 slice of 120 g
pin squid 4
tomato puree
fresh parsley
bronze drawn linguine 150 g

Preparation

The first thing to do to prepare the sea lardiata is to cut the bacon into very thin slices. Put it in the pan and let it melt its fat over medium heat. Meanwhile, rinse the swordfish slice and cut it into cubes. Also wash the squid and cut them. Add them to the bacon and let them brown in the lard for a few minutes. Pour the tomato puree and let it cook. Meanwhile, you have brought the lightly salted water for the pasta to the boil. Add it, let it cook while the sauce reduces, and drain it 3 minutes earlier of the time foreseen by the package.

Transfer it immediately to the pan with the seasoning and let it finish cooking. Turn off the heat and stir with a nice sprinkling of fresh chopped parsley. Your sea lardiata it is already ready. The ingredients are indicative, in Naples you actually cook by eye and feeling, based on your preferences. The only advice we can give you is to always abound, You will not regret it. Enjoy your meal.

Ricotta and lemon cake (melts in your mouth!) – Gordon Ramsay’s version

There Ricotta and lemon cake it’s a sweet scented and delicate that you love at first taste! It is prepared with very few ingredients: fresh ricotta, grated lemon peels, eggs, vanilla and just 1 tablespoon of flour (or starch), detail, which makes it creamy, very soft and velvety to the bite almost like a flan da melt in your mouth!

I had already experienced the combination in the past dairy products – citrus fruits they went perfectly together in the soft ricotta cake. This time though, I wanted one creamier consistency, so, I revisited the beloved ricotta and chocolate cake. I used sheep’s ricottawhich you can replace with that which you prefer. But prefer it organic lemons because you will have to get the zest from it. There very quick recipe and easy it will only steal one from you ten minutes of preparation time. Only advice, wait before enjoying it. This creamy ricotta and lemon cake is excellent cold . Only when all the flavors have settled will you be able to savor all the aromas at their best. You can serve it for all occasions: from one snack afternoon, a dessert at the end of the meal and if you have a few slices left over it’s also delicious breakfast. Try it soon!

Discover also:

Creamy lemon cake (with cream inside that doesn’t sink into the dough)

Ricotta and lemon cake recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	30 minutes	50 minutes


Bass	Italian	467 Kcal

Ingredients

Quantity for 6 people – 1 mold measuring 22 – 24 cm
450 g of well-drained sheep’s ricotta (or whatever you prefer). 150 g of sugar 4 eggs 50 g of ’00 flour (which you can replace with potato starch or corn starch) seeds of a vanilla bean (or vanilla extract or sachet) 2 lemons from which finely grated peels are obtained 1 teaspoon of wildflower honey

Quantity for 6 people – 1 mold measuring 22 – 24 cm

450 g of well-drained sheep’s ricotta (or whatever you prefer).

150 g of sugar

4 eggs

50 g of ’00 flour (which you can replace with potato starch or corn starch)

seeds of a vanilla bean (or vanilla extract or sachet)

2 lemons from which finely grated peels are obtained

1 teaspoon of wildflower honey

Method

How to make ricotta and lemon cake

First of all, grate the zest of the lemons and add the teaspoon of honey and vanilla to form a cream, cover with cling film and set aside.

If you have time, I recommend you do this activity the day before, believe me, it will smell amazing. If you don’t have time, leave to infuse for just 10 minutes.

Then whip the whole eggs with the sugar and the scented lemon cream for 3 minutes, until you obtain a frothy mixture.

Finally add the well-drained ricotta:

how to make ricotta and lemon cake

At this point, mix the mixture with a spatula from bottom to top, without disassembling. Make delicate and slow gestures.

Only at the end add the flour or starch and always mix it very delicately

Finally, transfer to a previously buttered and floured baking pan:

cook the ricotta and lemon cake

Then cook in a very hot static oven at 180° for about 30 minutes.

Be careful, this is a cake without yeast, so the characteristic is that it remains low, will tend to swell, and then sink again shortly after out of the oven, this is how it should be!

Always do the toothpick test, it must be soft and not dry.

Remove from the oven and remove from the mold by delicately carving with a knife and leave to cool on a wire rack for at least 4 – 5 hours.

Finally sprinkle with icing sugar if you like.

Here’s yours ready ricotta and lemon cake

Ricotta and lemon cake recipe

It keeps very well for about 3 days, better if covered under a cake dome

Also discover all my Cake Recipes