Puff pastry stuffed with escarole Christmas recipe quick and easy – Gordon Ramsay’s version

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Puff pastry stuffed with escarole: a perfect appetizer for Christmas, a savory centerpiece stuffed with escarole. In Naples, the escarole pizza is a classic on Christmas Eve and the New Year's Eve dinner, this wreath of puff pastry is a quick and tasty alternative to make. The decoration is completed with a central candle and sprigs of rosemary.


  • 1 round pastry
  • 700 gr of escarole leaves
  • 150 gr of spreadable cheese with black olives
  • 1 tablespoon of salted capers
  • 6 black olives from Gaeta
  • 3 tablespoons of extra virgin olive oil
  • sesame and / or poppy seeds
  • 5 sprigs of rosemary

Watch the video of the puff pastry filled with escarole


How to make the puff pastry filled with escarole

We prepare the Neapolitan escarole in a pan with olives and capers. We remove the core from the escarole, wash the leaves and pour them in plenty of boiling salted water. We let it cook for 10-15 minutes and drain.

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Put the endive in a colander to remove excess water and let it cool. Cut the round pastry into 8 wedges

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we form a star. We overlap the bases of the wedges to each other and press to make them stick together. We make with the black olive spread cheese using a spoon or one sac à poche,

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add the drained escarole and close the tips inwards.

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We place the crown inside a baking tray with parchment paper. Brush with milk and add poppy seeds and / or sesame seeds to the surface.

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We bake at 180 degrees until golden brown. Remove from the oven and arrange on a serving plate, place the candle holder in the center and all around the sprigs of rosemary. We serve, and our puff pastry filled with escarole is ready.

WINE PAIRING: Fiano di Avellino

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

Puff pastry stuffed with escarole

Stuffed puff pastry "style =" width: 640px;

Enjoy your meal!


The fast and delicious recipe! – Gordon Ramsay’s version

Pumpkin crumble

The Pumpkin crumble it's a side delicious also perfect as second dish, variant of the classic savory Crumble. In this case prepared with pumpkin raw, cut into small pieces, then topped with rosemary, salt And oil; arranged in one baking tray and covered with crumbled shortcrust pastry with parmesan; what a time baked in the oven become the crispy and golden crumbs covering a soft and fragrant heart of pumpkin! A mix of flavors and textures amazing!

Pumpkin crumble

It's about a quick preparation And very easy , you can use the pumpkin of your choice! I love the delica, full-bodied, tasty and not very watery, but it goes the yellow-skinned one is also very good! You will need them only 10 minutes , why the Pumpkin crumble he comes made raw! and it will be immediately ready to go in the oven! And you will taste what a taste! Believe me it is addictive! Excellent as a side dish to accompany meats, cheeses ; Pumpkin crumble just like pumpkin meatballs, pumpkin burger and flan with a stringy heart, is also excellent as vegetarian main course! Ideal when time is short but you don't want to give up something exquisite!

Pumpkin Crumble Recipe


Preparation Cooking Total
10 minutes 30 minutes 40 minutes


Quantity for a 20 – 22 cm pan
  • 400 gr of pumpkin (net of waste)
  • a handful of fresh rosemary
  • extra virgin olive oil
  • salt
  • 150 grams of flour '00 (which you can replace with any other flour of your choice, even gluten-free)
  • 60 gr of parmesan or parmesan
  • 70 gr of cold butter from the fridge (or seed oil of your choice)


How to make pumpkin crumble

First of all peel, wash and cut the pumpkin into small pieces, place it in a pan with rosemary garlic, salt, oil. Turn well:

how to make pumpkin crumble 1

Then turn on the oven

Finally, separately, mix together the flour with the cheese. I don't add salt because it is already tasty. Finally add the cold butter cut into small pieces

Then knead with your hands compacting and crumbling the mixture. You have to get some big crumbs. Then add them on your pumpkin:

.how to make pumpkin crumble 2

Finally, bake in a static oven at 180 ° in the central part for about 15 – 20 minutes, then place on the upper level and cook with grill for another 10 minutes!

Yours is ready Pumpkin crumble !

Pumpkin crumble


Pasta with squid and cherry tomatoes Quick and easy recipe | – Gordon Ramsay’s version

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Pasta with squid and cherry tomatoes: a really simple dish, perfect for Sunday lunches based on fish, is quick to prepare and the result is always exceptional. This time I cooked with my very knowledgeable mother fish dishes. Try it!

Ingredients for 4 people

  • 400 gr of pasta (I chose Calamarata or Pàccheri)
  • 500 gr baby squid already cleaned
  • 8 Pachino cherry tomatoes
  • 2 cloves of garlic
  • extra virgin olive oil
  • parsley
  • chili pepper (optional)


How to make pasta with squid and cherry tomatoes

The first thing to do is clean the squid detaching the head and tentacles and removing the internal cartillage and entrails. In a large pan, put 5 tablespoons of oil and a clove of garlic cut in half, let the garlic brown and pour the squid, previously stripped of the inner film and cut into rings, into the pan.

We let them cook until they turn pink, about 3-4 minutes.

We pour 3-4 tablespoons of white wine and let it evaporate. As soon as the wine has dried, we can turn it off.

In the meantime, cook the pasta in plenty of salted water and in a separate saucepan, sauté another clove of garlic cut into small pieces in 5-6 tablespoons of extra virgin olive oil together with the tomatoes cut into 4 parts. Cook the cherry tomatoes in oil, once the sauce has been reduced (but without crushing the tomatoes) turn off the heat, just 5 minutes of cooking. Cooking the cherry tomatoes separately will give more flavor to the dish.

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Drain the pasta and pour it into the squid, finally add the tomato sauce, mix over a high heat for a few moments, add the chopped parsley and serve.

WINE PAIRING: Traminer or Reasling Renano.In this blog for wine and liqueur combinations I consulted the site: www.vinacciolo.it

Pasta with squid and cherry tomatoes

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Have a good appetite!


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