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Cheese and pear pizza with walnuts fast and delicious recipe – Gordon Ramsay’s version

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Cheese and pear pizzas: Among the most successful combinations of our cuisine there are undoubtedly "cheese and pears" And "walnuts and pears“, These three ingredients on a pizza are the top! I used a blue cheese, Gorgonzola is perfect, but even a simply spicy and soft cheese is fine. Pears give a sweet touch to the pizza, better to leave the peel for greater compactness. The nuts instead they give crunchiness and a bitter note that balances the sweetness of the pear and the spiciness of the cheese.

Ingredients for 2 people

  • 1 roll of packaged pizza dough
  • 1 pear
  • 5-6 shelled walnuts
  • 100 gr of spicy cheese of your choice (Gorgonzola or other blue cheese)
  • Salt to taste.
    2 tablespoons of extra virgin olive oil


How to make cheese and pear pizza

Roll out the pizza dough on the work surface leaving the parchment paper present in the package (if you use a handmade dough, place it on a sheet of parchment paper anyway)

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Cheese and pear pizza

roll out the dough on a baking sheet, brush the surface with water and oil in equal parts (2 tablespoons + 2 tablespoons), press the surface with your fingertips and add salt, then bake at 200 ° for 3-4 minutes

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Cheese and pear pizza

In the meantime, cut the pear into thin slices, after having washed it well (do not peel it),

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Cheese and pear pizza

take the pizza out of the oven and brush it with water, add the slices of pear, the cheese (preferably spicy, Gorgonzola or other blue cheese), add the chopped walnuts

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Cheese and pear pizza

Bake at 200 ° for another 7-8 minutes, if the dough is thicker, complete the cooking until golden brown, as soon as it is baked, add a few tablespoons of grated parmesan, cover with aluminum foil for a few minutes (to soften the dough) and served.

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Cheese and pear pizza

WINE PAIRING: Fiano di Avellino

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

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Enjoy your meal!


Fluffy Japanese pancakes (tall, fluffy and butter free!) Quick recipe – Gordon Ramsay’s version

fluffy pancake

THE Fluffy pancake I'm a sweet breakfast amazing, the Japanese version classic American Pancakes! They prepare themselves with whipped egg whites to snow, without butter And double cooking; which happens by adding a new layer of dough on the cooked pancake; in this way they take on the unmistakable characteristic "fluffy" that is to say super tall And super fluffy, exactly double that of the Americans! In addition to one very light consistency, so soft and ethereal from melt at the bite as a souffle! In one word: spectacular!

fluffy pancake

Japanese pancakes, I couldn't resist and I immediately got to work! Also because it is one quick preparation And very easy! You will need them just a few minutes to make them happen! THE secrets for a perfect result are: get a dough that does not disassemble And pay attention to cooking, wait for the right moment to add the double dough! Follow all step by step advice and you will get the Fluffy pancake best ever! Delicious, fragrant, very high And very soft ! Just like Dorayaki, they are perfect to serve natural, with powdered sugar, maple syrup, fruit, chocolate! not just for breakfast and start the day with taste and energy! but also for one nutritious snack, also kids love them and they will ask you all the time!

Discover also:

Muesli – Granola (the easy and delicious step-by-step illustrated recipe)

Fluffy pancake recipe


Preparation Cooking Total
10 minutes 10 minutes 20 minutes


Quantity for 4 pieces
  • 2 large eggs
  • 35 grams of flour
  • 25 grams of milk
  • 1 heaping tablespoon of sugar
  • vanilla (1 sachet or 1/2 berry)
  • 1 level teaspoon of sifted baking powder


How to make Japanese Pancakes

First of all, separate the yolks from the whites.

Then beat the egg whites perfectly until stiff peaks. Separately, mix all the other ingredients with a hand whisk

how to make fluffy pancakes

Finally, add the egg whites to the mixture in 3-4 times, mixing from the bottom up without letting the mixture take apart! It is very important that it is swollen and mounted:

dough for fluffy pancakes

Then heat a non-stick pan. grease it with a handkerchief stained with coconut oil, seeds or butter.

Then add a layer of dough (2 tablespoons) then add a drop of water to the pan to the side so that it does not flood the pancake and cover with a lid.

Cook for about 2 minutes on a low and constant heat.

When the edges are more or less formed and you manage to lift the pancake, add 1 tablespoon of dough on top of the pancake, right in the center, making sure that it does not slip away.

Close quickly and cook for another 1 minute until the top layer is well cooked!

At this point, turn the pancake and cook on the other side for about 1 minute. Make your sweets this way.

Sprinkle with powdered sugar and enjoy immediately!

Here are ready i Fluffy pancake!

Fluffy Japanese pancakes

You can keep them just a few hours after cooking, then they will slowly lose their consistency.


the fast, delicious and light recipe! – Gordon Ramsay’s version

Baked mushrooms au gratin

THE Baked mushrooms I'm a side light And greedy! It is made with mushrooms of your choice first cut in half, then topped with oil And salt and then passed again in bread crumbs and herbs; some bay leaf and finally baked in the oven for a few minutes, where they become cute And juicy inside , greedily au gratin And golden out! A unique goodness ready in less than 30 minutes on the table!

Baked mushrooms au gratin

For the very fast preparation And super easy, you can use the mushrooms you prefer : the economic ones Champignon as in my case, but also Pleurotus, Porcini, Nails! The secret for a perfect result it is to use turgid mushrooms, clean them by dabbing them And do not immerse them under water. In this way they do not become excessively soft during cooking! This way you will get gods gratin mushrooms from the delicious texture crunchy on the outside, pleasantly soft to the bite! Excellent either hot that cold, I'm a'light alternative And Vegan with fried mushrooms and the most common sautéed mushrooms; not just for accompany second courses of all kinds, such as baked chicken, sausages, hamburgers, baked fish, sea bass in salt, cheeses! but simply only to be included in a vegetarian menu!

Discover also:

Stuffed mushrooms (the delicious recipe with sausage and cheese!)

Recipe Baked Mushrooms


Preparation Cooking Total
5 minutes 15 minutes 20 minutes


Quantity for 2 – 3 people
  • 300 gr of champignon mushrooms (or whatever you prefer)
  • a few tablespoons of breadcrumbs
  • 4 – 5 sage leaves
  • 4 – 5 bay leaves
  • extra virgin olive oil
  • salt
  • pepper (optional)


How to make baked mushrooms au gratin

First of all, clean the mushrooms with a damp cloth, not under running water.

Then cut them in half and finally add them to a bowl, add a generous drizzle of oil and stir gently with your hands or simply by swirling the bowl.

Finally add 4 – 5 tablespoons of breadcrumbs previously mixed with salt and chopped sage with a knife and turn the mushrooms directly, skipping and rotating them in the bowl in order to season them well:

how to make baked mushrooms

Then arrange them in a baking tray lined with parchment paper with the bay leaves.

Finally bake in a hot static oven at 180 ° for about 15 minutes, the last 5 minutes raise to 200 ° and operate the grill by lifting the upper level.

Yours are ready Baked mushrooms!

They also keep very well the following day.


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