Tag: mushroom

Minne Di Sant'agata Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Minne Di Sant'agata Recipe - Cuor di Cucina

To make the Minne Di Sant'Agata we can proceed in two ways:

  • preparation of a shell of royal almond paste, filled with ricotta cream (sheep or cow) enriched with candied fruit and dark chocolate drops. For the base of the shell, sponge cake is prepared. Finally the cassatine are covered with a white icing and decorated with a candied cherry on top;
  • preparation of a crumbly shortcrust pastry shell, filled with ricotta cream (sheep or cow) enriched with candied fruit and dark chocolate drops. Once cooked, the cassatine are covered with a candid white icing and decorated on the top with a candied cherry.

The recipe that we explain here in detail is the one made with the shell of Royal Almond Pasta, at the bottom of the recipe you will also find some tips for preparing the crumbly pastry shell.

The steps are as follows:

  1. there Ricotta Cream for the stuffing;
  2. the sponge cake to obtain the discs to close the royal pasta shells;
  3. there royal pasta
  4. there white icing for coverage
  5. the Decoration

Ricotta Cream:

With the help of a narrow mesh strainer, let the ricotta drain until it has lost all the whey.

We transfer the ricotta in a bowl and add the sugar (only 100 g). We blend with an immersion mixer to obtain a very fine cream, to which we will add the chocolate chips and candied orange peel.

Put the ricotta cream in the refrigerator covered with a cling film.

Preparation of the sponge cake:

We whip with the electric whisk, the sugar (180 gr) and the eggs (6) until obtaining a foamy and very soft consistency. Add the grated orange peel to the mixture, then gradually add the sifted flour and baking powder. We mix gently, preferably with a wooden spoon, from bottom to top so as not to disassemble the mixture.


Transfer everything to the baking tray previously lined with parchment paper. We cook in a preheated oven at 180 ° for about 10 – 15 minutes, in static mode. We test cooking using the toothpick test. Let it cool completely and then make some discs with a pastry cutter. We set aside the discs obtained for the final assembly.

Real pasta

We melt the sugar (150 g) in a thick-bottomed saucepan with water (20 ml) and honey. We mix until the sugar becomes completely liquid. At this point, add the almond flour, the coloring (optional) and the rum (20 ml), with the heat off. Mix all the ingredients well and form a compact dough. Let it cool and wrap the dough with cling film.

With the help of a rolling pin, spread the royal pasta on a surface sprinkled with corn starch to obtain a sheet of about 3 millimeters thick and obtain discs of the appropriate size to cover the mold we have available.

Glawhite ssa for the cover

We lightly whip the egg white with a small whisk thus obtaining a frothy mixture. We combine the icing sugar and, a little at a time, the lemon juice. We continue to mix until obtaining a thick and sticky consistency.


We line the hemispherical molds with a film or with some moistened parchment paper.

We transfer a disk of royal pasta into each mold making it adhere perfectly to the walls.

We insert the ricotta cream inside the lined mold without letting it reach the edges.

We close all the molds with a disc of sponge cake slightly wet with a mixture of sweet rum and water.

We cover with cling film for food and transfer the molds to the freezer for at least two hours so that the cake is perfectly compact.

After this time, extract the hemispheres from the molds and transfer them to a wire rack. We glaze twice, letting the glaze dry a little between one draft and the next (5/6 minutes).

Finally, place a candied cherry on the top of the hemispheres.

Transfer all the minne to the refrigerator and wait for the glaze to dry completely before serving.

Ready Minne di Sant'Agata … irresistible sweets!

As an alternative to royal almond paste, the minne shell can be made with shortcrust pastry:

Shortcrust pastry my way:


  • 750 gr white flour
  • 250 gr Re-milled flour
  • 2 eggs
  • 200 gr sugar
  • 150 gr honey
  • 20 gr ammonia
  • 250 gr lard
  • Vanilla
  • Milk (about 100 ml)
  • Grated lemon or orange peel

We knead everything to obtain a homogeneous dough, let it rest for half an hour in the fridge.

With the help of a rolling pin, roll out the dough and line the molds. Fill the molds with ricotta and close the cassatine with a disc of shortcrust pastry. We close by gently sealing the edges. Once cooked, the cassatine are covered again with white icing and decorated on the top with a candied cherry.

To obtain a soft ricotta cream, as an alternative to the immersion mini-pimer, we can decide to sift the ricotta with a narrow mesh strainer.

Mushroom and sausage pizza – highly hydrated dough – Gordon Ramsay’s version

Mushroom and sausage pizza - highly hydrated dough

There Mushroom and sausage pizza – highly hydrated dough provides a dough that contains very little yeast (3 grams) and a greater amount of water than traditional pizza recipes. With a leavening therefore even longer than in traditional times.

It is a dough also known as dough Bonci or Bonci pizza. Gabriele Bonci is the famous Roman chef star of the TV program "PIZZA HERO".

A dough characterized precisely by high hydration and for the minimum amount of yeast, it needs longer rising times, about 24 hours.

Even if it will take many hours to rise, you will see that this type of dough will be well alveolate and soft and above all lighter and easily digestible.

So if you want to make pizza for Saturday night, you'll have to knead it the day before!

Let's see the recipe.

Long rising pizza dough

  • 500 g of flour 0
  • 400 g of water
  • 3 g of fresh brewer's yeast
  • 1 tablespoon of salt
  • 2 tablespoons of oil

For the dressing:

  • tomato (pureed or peeled)
  • a fresh sausage
  • a handful of sliced ​​champignon mushrooms
  • oregano to taste
  • mozzarella cheese


We prepare the pizza with the dough by hand. With these doses come two medium pans.

In a bowl, mix the flour with half of the water. In the remaining water, dissolve the brewer's yeast and add it to the dough.

Add the salt, the oil and always mix in the bowl.

Stir vigorously for two or three minutes, then let the dough rise (covered with a cloth) for about 10-15 minutes.

Then turn the dough (which will be soft) on a pastry board sprinkled with durum wheat semolina flour.

You will not have to knead it, but you will only have to make folds by taking the dough on the sides and closing it inwards. Do this a couple of times.

Then put the dough back in the bowl, cover it with cling film and let it rise in the fridge for about 20-24 hours.

Take the pizza back and leave it for half an hour at room temperature.

Then arrange the dough on a baking sheet and roll it out with your fingers with the help of a little oil.

Let it rest again for about 2 hours in the oven off, with the light bulb.

After the time has elapsed, season your pizza with tomato flavored with salt, oil and oregano.

Then distribute here and there some small pieces of sausage and sliced ​​champignon mushrooms, a handful of plenty of mozzarella, oregano to taste and a nice swirl of oil.

Bake your pizza in a very hot oven at 230 ° -250 ° for 20-25 minutes.

Enjoy your meal!

If, on the other hand, you don't have much time and want to eat pizza at the last minute, opt for a recipe that includes more yeast and shorter times.


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Original recipe Basic dough for Sicilian Rustics – Gordon Ramsay’s version

Sicilian rotisserie - Sicilian rotisserie recipe

There Sicilian rotisserie is are gods Rustic leavened of Brioche dough typical of Sicilian cuisine in particular dthe Palermo, where it is also called Palermitan rotisserie! It comes in a dough based on flour, yeast, water, lard from which can be achieved lots of cottages: Small pizzas, Rollò Sicilians, croissants salty, Triangles stuffed, swivels rustic! From neutral taste slightly sweet and from very soft texture to melt at the bite, if you don't know them, they will make you fall in love at the first taste!

Sicilian rotisserie - Sicilian rotisserie recipe

Like any traditional recipe, they exist different versions is small variations. What I give you today is there Original recipe of the Sicilian rotisserie, or theperfect base dough taken from my regional cookbook. It's about a quick and easy preparation! L'dough it is prepared by combining all the ingredients together, it can do both with the planetary mixer be by hand ! The original version wants you to use lard, but if you want you can also make a version without lard with butter or theoil! In the ingredients find all variants! From this base dough you can create all types of Palermitan cottages which you prefer and stuff them to taste with Ham cooked, scamorza cheese, cheeses, cold cuts, mixed vegetables, spinach, ricotta! You can choose to make only 1 type or realize the typical Sicilian rotisserie Made of a mix of everything! To you the choice! Excellent either hot and steaming that freddi! Perfect to make for appetizers, Appetizers, Special occasions, Birthdays, Buffet is Carnival together with many other delicious delicacies such as salty Migliaccio, rustic chatter, salted castagnole. Kids will love them too!

Discover also:

La Brioche col tuppo (the typical Sicilian pastry brioche, to be enjoyed plain, with ice cream or granita!)

Sicilian rotisserie recipe


Preparation Cooking Total


Quantity for 30 pieces

Basic dough:

  • 250 grams of flour '00
  • 250 grams of flour 0
  • 10 gr of fresh brewer's yeast or 1/2 sachet of dry brewer's yeast
  • 250 gr of water
  • 60 gr of lard (or equal quantity of soft butter or seed oil)
  • 50 grams of sugar
  • 10 gr of salt
  • 1 yolk to brush at the end (optional)

To fill:

  • 4 – 5 frankfurters
  • 2 – 3 slices of cooked ham or sliced
  • 2 – 3 slices of stretched bacon
  • 70 – 80 gr tomato pulp
  • 50 – 50 grams of smoked cheese
  • 100 gr of boiled spinach
  • extra virgin olive oil
  • Origan
  • salt


How to make the Sicilian rotisserie

First of all mix the flour with the dry yeast, if you use the fresh one, dissolve it in 1 teaspoon of water.

Then add the sugar, mix, finally add the water, knead and gradually add the lard or the butter or oil, make sure that the dough hinges, or becomes elastic, kneading vigorously by hand or with the leaf of the planetary.

Finally add the salt, mix well and form a ball:

basic dough for Sicilian rotisserie

Finally let it rise at about 28 ° oven turned off recently until it triples in volume about 3 – 4h:

leavened dough - Sicilian rotisserie recipe

Turn the dough over on a work surface

How to make Sicilian cottages

First of all, remove the pieces of 25 gr this is the standard measure; if you want you can also make larger cottages depending on your needs.

Then to make the croissants, roll out the dough with a rolling pin, stretch well to at least 13 cm form a triangle, add a little filling in the wide part, in this case ham and smoked cheese, roll up:

how to make Sicilian cottages

For the swivels, stretch the piece to 20 cm, lay some coppata bacon and roll up:

how to roll up Sicilian cottages

To make the Palermo rollò, make a 20 cm snake and roll it around a sausage cut in half.

As you make them, place them on a baking sheet lined with parchment paper. Let it rest for 40 minutes, then brush with egg yolk if you like:

rollò Palermo and other rustics

For the pizzas, just flatten the round piece season with 1 teaspoon of tomato previously seasoned with oil and salt and add to the surface with a pinch of oregano.

pizzas for Sicilian rotisserie

For the dumplings just make squares from the initial piece flattening with a rolling pin, stuff with previously boiled spinach and seasoned with oil and salt, add smoked cheese and close the sides with a pinch in the center.

Finally, cook only 1 pan at a time in a very hot static oven at 180 ° for about 15 minutes in the central part. minute more or less varies according to the oven.

Remove from the oven and enjoy yours Sicilian rotisserie

Sicilian rotisserie- Sicilian rotisserie recipe-

Seal immediately with a contact film as soon as they are cold! in this way they will keep for 3 days!


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