Tag: mussel

Fried Latterini (fresh or frozen) the quick and delicious recipe! – Gordon Ramsay’s version

fried latterini

THE Fried lattes I’m a fish appetizer poor delicious and tasty with i latterini (acquadella or big heads); that is to say small fish Of fresh waterfrom the slightly bitter flavour: first review yourself in the Flour and then fried in boiling oil; where they become crunchy, golden, irresistible like fish fritters!
fried latterini

A super quick preparation, very easy it’s a lot economical; when you have little time available but also a limited budget to make prawn cocktail or seafood salad, the fried latterini it’s a solution! You can make them both with those fresh and to give life to gluttons fried frozen lattesIt is important to defrost them slowly. If you have intolerant at the table you can also proceed to one gluten-free breading with rice flour! the result does not change! Perfect to taste warm And crunchyto be served not only as entry for a fish menuFor Christmas or New Year’s maybe to serve Together to marinated anchovies and salmon canapés, they will do theirs wonderful figure! the fried Latterini are also special as finger food; for a aperitif delicious together with other fries and Tempura! and if served with a good side dish, they immediately become a second dish! Try them now I’m sure you will love them!

Discover also:

Fried Calamari (to perfection to make them dry and golden)

Fried Latterini recipe


Preparation Cooking Total
10 minutes 5 minutes 15 minutes


Quantity for 4 people

  • 500 g of latterini (full weight)
  • 00 flour or rice flour
  • flaked or classic salt


How to make fried latterini

First of all, rinse your latterini under running water directly in a colander. Since they are particularly small, the insides should not be cleaned or removed.

Then let them drain well, shaking them several times, so that they lose excess water.

Finally, add 4 – 5 tablespoons of flour to a large bowl, immerse your fish and move the bowl, making sure that all the fish are well breaded, intervene with your hands if you see that some are not perfectly breaded:

how to make fried latterini

At this point, fill a wok or a high-sided saucepan with oil. It is important that there is at least 3 inches of oil so that the fried latterini has the necessary space to brown on all sides.

Immerse the latterini in a couple of shots, not all at the same time, only when the oil is boiling.

Don’t crowd them together, it’s important that each one finds its own space in the pot.

Finally let it fry for about 2 minutes, until golden brown. Lower the temperature if you see that they are coloring too much

They should be golden and crispy, but not dark!

Finally, drain with a slotted spoon directly on absorbent paper for a few seconds without crushing. then immediately transfer to a serving dish so that they do not get soggy.

Here are yours ready Fried lattes sprinkle with salt flakes

fried latterini recipe

I recommend you enjoy them hot immediately

Cookies without butter (delicious and faster!) – Gordon Ramsay’s version

cookies without butter

THE Cookies without butter with chocolate chips they are gods cookies delicious, variant classic American Cookies; made with oil instead of butter! Believe me when I tell you not only that exquisite but also faster to prepare because nothing melts Well yes Skip the resting step in the fridge like the Italian version of biscuits without butter.

cookies without butter

After the success of the Brownies without butter, I wanted to replicate a new American dessert in version without butter ; perfect not only for intolerant And allergicbut also for those who follow one vegetarian diet. For the very easy preparation they will only be enough for you a few minutes to combine all the ingredientsform the ballscrush them slightly in the pan and yours Cookies without butter they go straight into cooking! Without waiting for them to cool down, they will keep the perfect shape resulting: chewy inside and slightly golden on the outside, despite being made with oil.Also remember that from this version you can create tasty variations: instead of chocolate chipsyou can replace dried fruit in grain or raisins. Excellent at natural I love them since soak in milk or for snack perhaps to accompany a nice hot chocolate! They keep for a long time and are therefore ideal for use to carry around, to serve for Buffet; and of course from pack and give as a gift together with Christmas biscuits.

Discover also:

Chocolate biscuits (soft and delicious dark flavour, even without butter!)

Cookies recipe without butter


Preparation Cooking Total
15 minutes 12 minutes 27 minutes


Quantity for approximately 45 pieces

  • 350 g of ’00 flour
  • 170 ml of linseed oil (or other seed oil available)
  • 2 eggs
  • 200 g of brown sugar (alternatively high quality raw cane sugar)
  • 100g of granulated white sugar
  • 1 heaped teaspoon of baking soda
  • a very generous pinch of salt
  • 1 tablespoon vanilla extract
  • 200 g of chocolate chips + a handful
  • flaked salt for garnish (optional)


How to make oil cookies without butter

First of all, follow the procedure you find in COOKIES where you will find all the photos of the various steps that will help you understand better.

As you can see, the ingredients are identical, except you will have to use oil instead of butterthen simply whip it with sugar, eggs and then with the rest of the other ingredients.

Finally you can use the mixture immediately without letting it cool and you can immediately make the cookies by scooping out the scoops with an ice cream scoop or spoon following all the advice in the link.

Then, as you make them, insert the balls directly into a baking tray lined with baking paper.

crush lightly, positioning them at least 5 – 6 cm apart from each other

Finally, cook in a very hot static oven, in the middle part at 170° for 12 minutes.

remove from the oven and sprinkle with salt flakes if you like

Here are yours ready cookies without butter

cookie recipe without butter

Oil cookies keep very well for at least 1 month if closed in a tin or biscuit tin.

Chocolate Danube: the recipe – Gordon Ramsay’s version

Danubio al cioccolato: la ricetta

Soft, sweet and extremely simple to prepare, the chocolate danube it is an ideal recipe for breakfast, but also for a more substantial snack.

With its characteristic shape, it is extremely practical to eat: just detach one of the “balls” to savor all its sweetness.

Balls that are basically empty, but which today we will fill with chocolate for a note of sweetness and creaminess that never hurts. For the chocolate Danube you can choose the type of chocolate you prefer: we recommend opting for aexcellent dark chocolate spread capable of giving the right touch of sweetness without ever being cloying, such as those proposed by Venchi.

Let’s now proceed with the recipe and preparation of the Sweet chocolate danube.

The recipe is very simple and requires about 1 hour, in addition to leavening.
It can also be done by hand, but we recommend using a planetary mixer to speed up the time and simplify the mixing operations.

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