Tag: nuts

Pasta with anchovies and nuts – Gordon Ramsay’s version

This anchovy pasta combines the robust and saline taste of its protagonists with crunchy chopped hazelnuts, walnuts and pine nuts, creating a perfect balance between flavor and chewiness.

In my cooking, exploring bold flavors and diverse textures has always been a passion. Today, I want to share with you a dish that perfectly embodies this philosophy and offers contrasts of textures and taste.

Pasta with anchovies has always been a classic and much loved first course in my family, especially my family spaghettibut today I want to add an extra twist.

Nuts are not only an ingredient that adds a crunchy dimension to the dish, but they are also rich in essential nutrients. Hazelnuts and walnuts are excellent sources of omega-3 fatty acids, antioxidants and fiber. Together with pine nuts, they enrich the dish with a nutritional touch, adding layers of flavor and part crunchy which make this simple pasta a refined gastronomic experience.

For this recipe I used high quality anchovies in oil*, carefully selected to ensure the right balance of flavour. Their intense, but not overpowering, flavor blends wonderfully with the earthy sweetness of the nuts, creating a surprisingly harmonious mix.

Pan dei Morti Gluten Free Biscuits with Soft and Scented Nuts – Gordon Ramsay’s version

Gluten-free recipe of the bread of the dead, Biscuits with a lot dried fruit, very simple to do with a simple mixer. Also excellent as Christmas cookies with almonds, cinnamon, dried figs and raisins.

# Family💚 these are mouth-watering cookies, they keep very well and are perfect for these holidays.

With these doses you will get 8 biscuits.

The preparation of these cookies is very simple and between us, you can also make them with leftover dried fruit that you have in the pantry. They are all available ingredients, especially in the period of Halloween and Christmas.

Many of the # Family💚 "complain" about the poor shelf life of homemade gluten-free products. I always maintain that a well thought out, well executed, well preserved recipe gives you good products for a few days, depending on the type of product, of course.

In any case, in addition to advice on processing, I always try to include advice in the recipes to best preserve what you cook.

However, these cookies are perfect to keep, indeed they are even tastier and more fragrant (some recipes recommend letting them rest for a couple of days before consuming them).

Keep them in the cake bell or in one box tin and let me know if you think like me!

I already have another version in mind, but I can tell you that this is a recipe that you can change and customize as you wish: all the dried fruit you like with the foresight to balance the dough in order to compact it well and obtain a easy to cut loaf.

Wholemeal pasta with pepper cream, salted ricotta and pine nuts (delicious!) – Gordon Ramsay’s version

Wholemeal pasta with pepper cream, ricotta salata And Pine nuts, it's a first course exquisite, variant from the classic Pasta with pepper cream; in this case seasoned not only with the roasted pepper cream, Pureed with oil, salt and basil; but with addition flakes of salted ricotta, toasted pine nuts And fresh basil; than one once mixed together with the hot pasta, will form a sauce even more creamy with gods stretches of crunchy! A combination of perfumes And watering flavors that wrap the wholemeal fusilli!

For the simple and very fast preparation, you can use peppers of your choice, Red and yellow or 1 type only. I chose Barilla wholemeal fusilli, a 100% Italian wheat pasta format with a full-bodied texture, which perfectly holds cooking by retaining any sauce! trust me they are special! Excellent hot or lukewarm for all occasions, from a quick lunch at a family dinner, prepare it early with the end of season peppers and you will feel the goodness! PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	20 minutes	40 minutes

Ingrediants

Quantity for 4 people
320 gr of Barilla wholemeal Fusilli 1 large red pepper 1 large yellow pepper fresh basil 80 gr of salted ricotta, not too hard but semi-seasoned 30 gr of pine nuts salt extra virgin olive oil pepper (optional)

Method

How to make wholemeal pasta with pepper cream

First, prepare the Pepper Cream.

The only difference, instead of parsley, use basil:

Peppers cream for pasta

Set aside.

Then weigh the pasta and heat the pasta water with coarse salt.

how to make wholemeal pasta with pepper cream

Finally lower it when it comes to a boil, drain it a couple of minutes before directly in the pepper cream that you put on the fire a few seconds before. Let the pasta reduce until it is perfectly al dente. Correct the salt, add a little more oil, stirring it over the heat.

Finally add the salted ricotta in chunks, the pine nuts previously toasted in a pan for a couple of minutes. Serve on a diner with basil leaves!

Yours is ready Wholemeal pasta with pepper cream

Wholemeal pasta with pepper cream

You can keep 1 day if you are cooked al dente!