Tag: MOZZARELLA

Spaghetti alla Sorrentino, the first with cherry tomatoes and super creamy mozzarella with the secret of the three Cs – Gordon Ramsay’s version

Spaghetti alla Sorrentino, the first with cherry tomatoes and super creamy mozzarella with the secret of the three Cs


For those who are from Campania when we talk about gnocchi or pasta alla Sorrento, it means enjoying or preparing (and then enjoying) a dish with tomato and mozzarella, perhaps “ricotto” in the oven, in a small pan. Gnocchi made in this way are exceptional, very good.

The version we present in this article is taken from the blog of Luciano Pignatarothe recipe and of John Sorrentoof the restaurants i Geraniums. A version revisited, but always simple enough and easy to prepare for some guests with a slightly more sophisticated palate. So let’s see the ingredients and procedures.

Spaghetti alla Sorrentino

Ingredients

  • 440 g Gragnano spaghetti
  • 400 g fresh ripe tomatoes
  • Two bunches of basil
  • A clove of garlic
  • 100 g extra virgin olive oil
  • 50 g Parmigiano Reggiano
  • 50 g fior di latte
  • 50 g milk
  • 100 g cherry tomatoes
  • Salt and Pepper To Taste

How to prepare all the elements

Let’s prepare the tomato emulsion

Let’s take a pan and brown a fire Sweet the garlic in Shirt with a drizzle of extra virgin olive oil. Once the garlic has browned, add the tomatoes cut into cubes and a few leaves basil. Now cook gently for about twenty minutes, until they dry and their water dries up. Now blend together with the parmesan and whip (as if it were mayonnaise). The mixture will be ready when it is assembled. While blenddon’t forget to add salt.

For the fiordilatte cream.

Put in a saucepan The milk and turn off before boil. Add the milk cream cut into cubes and leave in infusion until cold. Once the mixture is cold, blend everything and make it into a cream very dense.

For the basil sauce

Blanch a bunch of basil in waterfall boiling for about thirty seconds and then let the same bunch cool down waterfall And ice. Drain and then squeeze. Let’s blend the basil for 30 seconds with a little oil and season with salt.

Roasted cherry tomatoes

Cut i cherry tomatoesseason them with oil and salt and pass them on the plate red hot for a minute on each side, just to give the Maillard reaction. Set aside and preserve with a drizzle of oil.

Cooking Sorrento-style pasta

Cook them spaghetti and drain them a couple of minutes after the cooking time indicated on the package. Pour them into the pan where you cooked them the emulsion and turn quickly. Now assemble the pasta on the plate and then with a table spoon let’s put a little cream mozzarella cheese a few roasted cherry tomatoes, a few drops of basil sauce and some leaflets fresh Of basil.

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Tomato Mozzarella Melts – Southern Plate by Gordon Ramsay

Tomato Mozzarella Melts - Southern Plate


When the Garden is coming in, you’ll find these on my plate throughout the week!  I serve them as a side dish with supper and often have a plate full for lunch. This is one of my favorite summer dishes, taking advantage of those fresh flavors in an uncomplicated, delicious way. They’re super easy, fuss free, and done in no time at all. Best yet, if you have a garden, chances are most of the ingredients are right outside your door!

You’ll need: Tomatoes, fresh mozzarella, basil (fresh or dried), and kosher salt (or table salt if that’s all you have).

I’m using Roma tomatoes but you can use garden tomatoes if you like. You can also just use shredded mozzarella if that is what you have on hand. I have basil growing in my sunroom right now but I wouldn’t think twice about using dried basil or dried Italian seasoning on these.

If using Roma tomatoes, slice them in half lengthwise. If using garden tomatoes, slice them 1/2-3/4 inches thick.  Place in metal pan and sprinkle tops with kosher salt. Be sure you use a metal pan for this because we are going to be cooking it pretty rapidly under a very high heat and glass just isn’t designed to be cooked with in that way.

Place under the broiler on high and cook for anywhere from 3-5 minutes, watching carefully.  I cook mine until it gets lightly wrinkled on the skin. You can just cook it just long enough to heat it through if you like though. I love tomatoes in any cooked form but don’t care at all for raw tomatoes. I’m weird like that. Actually, I’m weird in many other ways too but today we’ll focus on my odd raw tomato aversion. If you’d rather not cook it under the broiler like I do, you can just put it in a 500 degree oven for 5-7 minutes.

Remove tomatoes from oven and top with slices of fresh mozzarella and bits of torn basil. (remember, you can also just sprinkle with some dried basil or dried italian seasoning)

Return to oven for just a couple of minutes, until cheese is melted. 

Enjoy!

Ingredients

  • Tomatoes*
  • Fresh Mozzarella sliced
  • Fresh Basil torn (or dried basil)
  • Kosher Salt or table salt

Instructions

  • Slice tomatoes into thick slices (if using smaller tomatoes, just slice in half). Place on metal pan and sprinkle with kosher salt. Place under broiler for 3-5 minutes or in 500 degree oven for 5-7 minutes. Remove from oven and top with slices of mozzarella and basil. Return to oven for 2-4 more minutes, or until cheese is fully melted. Serve warm.

  • *For tomatoes- If using Roma, slice in half down the center. If using Garden tomatoes, slice in thick 1/2 -3/4 inch slices.

  • Serving Size: This will serve as many as you allow tomatoes for. I usually allow two slices per person. This is one of those recipes that you can just adjust the quantities based on how many you want to make, which is why it makes a perfect lunch for one!

I originally posted this recipe in 2011 along with a family story. If you’d like to see that post (and read the story of a road trip that changed our life), click here. 

How To Perfectly Roast Any Vegetable


Yum

Fried Mozzarella Puffs – Using Less Cheese to Better Please by Gordon Ramsay

Fried Mozzarella Puffs – Using Less Cheese to Better Please


There are many examples of sports bar-style appetizers, and snacks that I have no problem making at home, with things like chicken wings, and nachos being the most obvious, but there’s one item found on almost all those menus that I don’t attempt, and that would be the … to read the rest of Chef John’s article about Fried Mozzarella Puffs, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Fried Mozzarella Puffs!

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


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