Tag: MILK

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.

Penne in garlic sauce by Bruno Barbieri, nothing but garlic and oil. More delicate and creamy with the chef’s milk secret – Gordon Ramsay’s version

Penne in spicy garlic sauce they are a delicacy that will truly amaze diners. Not a fan of the strong flavor of garlic? You don’t have to worry, because the result is amazing delicate and it will win you over. I tried this particular food for the first time in Spain, where it is always served in the restaurant to accompany bread. It was love at first bite, I wouldn’t have ordered anything else to finish the basket by spreading everything with that delight. This is why I can’t miss out on the recipe Bruno Barbieri he shared for us.

Penne in spicy garlic sauce

Ingredients x 4

cooked ham 200 g
garlic 3 cloves
cream 250 g
milk 250 ml
chopped parsley 20 g
yolks 4
parmigiano reggiano 50 g
extra virgin olive oil
salt
black pepper
quills

Preparation

The first thing to do to prepare penne in spicy garlic sauce is to finely chop the garlic cloves. In a saucepan, heat a round of extra virgin olive oil. Fry the garlic until it turns golden. Meanwhile, cut julienned the cooked ham, then add it to the pan. Cook for a minute, then pour milk and cream. Mix and leave to cook on a low heat for 10 minutes.

Once the time has passed, turn off the heat and combine the chopped parsley. Meanwhile, bring the salted water for the pasta to the boil. Drain it al dente and transfer it to the pan with the seasoning. Blow everything up and turn off the heat. Stir with egg yolks and grated Parmigiano Reggiano. Sprinkle a little parmesan and black pepper at the base of the plates. Plate and serve. Your penne in spicy garlic sauce they are ready. Enjoy your meal.

Read also: Penne fumè, the first of the 80s, super creamy and easy, it can be made in 10 minutes with just 3 ingredients

Creamy penne, asparagus and canned tuna. The quick recipe that can be prepared in 10 minutes with the milk trick – Gordon Ramsay’s version

A first spring course, creamy, easy and tasty. A quick first course to prepare, just a few ingredients are enough to amaze your guests. The creaminess is given by the spreadable cheese, you can choose the one you like. I mixed it with the spreadable cheese of chives, finely chopped, for an even more particular flavour. Without considering that asparagus is very good for our body.

Creamy penne, asparagus and tuna

Ingredients:

180 g of pasta
150g of asparagus
80 g of tuna in oil
extra virgin olive oil
50 g of spreadable cheese
chives
1/2 spring onion
2 tablespoons of milk
salt
parsley
chilli powder (if desired)

Method:

To prepare creamy penne, asparagus and tuna, start washing the asparagus, remove the white part, and cut the stems into rounds. Keep the tips, which will be used to garnish the final dish. In a large pan, put a couple of turns of extra virgin olive oil, brown the tips first, set them aside. Add the chopped spring onion and the asparagus slices. Cook for a couple of minutes.

Add tuna, mix, and cook for another five minutes.

Chop chivesmix it with the spreadable cheese, add it to the pan,

add the milkand, mix and season with salt.

Cook pasta al dentepour it directly into the pan, mix,

plated, completing the dish with the asparagus tipschopped parsley and chilli powder.

Chef Gordon Ramsay Recipes

Tag: MILK

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

Pasta with peppered mussels

Ingredients

Preparation

Penne in garlic sauce by Bruno Barbieri, nothing but garlic and oil. More delicate and creamy with the chef’s milk secret – Gordon Ramsay’s version

Penne in spicy garlic sauce

Ingredients x 4

Preparation

Read also: Penne fumè, the first of the 80s, super creamy and easy, it can be made in 10 minutes with just 3 ingredients

Creamy penne, asparagus and canned tuna. The quick recipe that can be prepared in 10 minutes with the milk trick – Gordon Ramsay’s version

Creamy penne, asparagus and tuna

Ingredients:

Method:

Read also: Creamy spaghetti alla flag by Benedetta Rossi, Ready in 10 minutes without cooking almost anything. A unique goodness