Tag: octopus

octopus

Baked cutlets (Quick and delicious recipe!) – Gordon Ramsay’s version

The Baked cutlets I’m a second dish light and delicious, perfect for those who don’t want to frywithout giving up crispy breaded slice on the outside And soft inside, with a delicious flavor and that it doesn’t choke ! believe me it’s amazing, not just for those on a diet! It won’t make you regret it absolutely the much loved Milanese cutlet.

After various experiments and failed attempts, I developed this one quick recipe absolutely perfect to prepare a baked cutlet truly exquisite. The secret? There double breading bread crumbs + corn flakes that remains crispy and golden, it doesn’t come off and above all it creates a shell that does not dry out the internal flesh. In this case I created some Baked chicken cutlets but you can also choose slices of pig, veal or beef; Attention cooking times change depending on the thickness. In the procedure you will find all the information. Excellent hot freshly made, accompany them with a side dish of baked potatoes; or to put in the fabulous and very soft Hamburger Sandwiches together with fresh salad and sauces, they will ask you to make them again and again! Let it bet?

Discover also:

Palermo style cutlet (baked in the oven, with breading enriched with herbs and cheese)

Baked cutlet recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes


Bass	Italian	233 Kcal

Ingredients

Quantity for 4 people
4 slices of chicken 2 tablespoons breadcrumbs about 2 tablespoons of corn flakes 2 eggs salt extra virgin olive oil

Quantity for 4 people

4 slices of chicken

2 tablespoons breadcrumbs

about 2 tablespoons of corn flakes

2 eggs

salt

extra virgin olive oil

Method

How to make cutlets in the oven

First of all, beat the slices so as to obtain an equal thickness.

The ideal thickness for chicken is 4 – 5 mm so not too thin. the same thing goes for pork.

for slices of beef and veal the thicknesses are usually 2 – 3 mm and in this case the cooking time should be halved.

Then dip the slice well in the egg, then dip it in the crumbled cornflakes and finally in the breadcrumbs very well

how to make baked cutlets - Recipe by Tavolartegusto

Be careful to bread very well on all sides so as not to have empty spaces and obtain a very compact and thick breading.

Finally, place the slices on a baking tray previously lined with baking paper and add a generous drizzle of extra virgin olive oil:

cook cutlets in the oven - Recipe by Tavolartegusto

Finally you can cook in a preheated static oven at 180° for 15 minutes on the medium-high side.

After 12 minutes check and turn to brown on all sides. and decide whether to leave 1 – 2 minutes more depending on the thickness

Then take out of the oven and serve piping hot!

Baked cutlet - Recipe by Tavolartegusto

storage

My advice is to consume them hot immediately, if so, you can keep them the next day by heating them in the microwave

Also discover my collection of second course recipes

Bittersweet balance: get the perfect sweet and sour – Gordon Ramsay’s version

In cooking, the bitter-sweet balance is one of the keys to creation memorable dishes that satisfy the palate in a harmonious way. There combination of sweet and bitter flavors can transform a simple dish into an extraordinary culinary experience, and achieving the perfect sweet and sour requires in-depth knowledge of ingredients and cooking techniques.

The importance of bittersweet balance

The contrast between sweet and bitter is a distinctive feature of many traditional cuisines around the world. In Italy, for example, thebalsamic vinegar and the honey they are often combined to create sweet and sour sauces that accompany meats, cheeses and vegetables. This combination of contrasting flavors adds complexity and depth to dishes, creating a gustatory harmony that stimulates the senses.

Techniques to obtain the perfect sweet and sour

To achieve the right balance between sweet and bitter in the kitchen, it is important to choose high quality ingredients and balance the proportions carefully. Here are some techniques to create the perfect sweet and sour dessert:

1. Choose the right ingredients

Using fresh, high-quality ingredients is key to achieving maximum flavor. Opt for Acacia’s honey or chestnut honey for a natural and delicate dessert, and choose a aged balsamic vinegar for a more complex and intense flavour.

2. Balance the proportions

The secret to a perfect sweet and sour dessert is finding the right balance between sweet and bitter. Experiment with different proportions of sugar and vinegar until you reach the desired taste, also taking into account the other flavors present in the dish.

3. Slow cooking and reducing

To intensify the flavors and obtain a thick and creamy consistency, it is advisable to cook the sweet and sour sauce slowly until it is reduced by half. This process allows the flavors to concentrate and the sauce to thicken naturally.

The sweet-bitter balance is an essential element for creating tasty and sophisticated dishes in the kitchen. With the right combination of quality ingredients and appropriate cooking techniques, it is possible to obtain the perfect sweet and sour dessert that will surprise and delight your diners.

Here are some recipes to try

The pignata and purp, the Apulian recipe with ancient flavors with the secret for a super tender octopus, nothing but cork – Gordon Ramsay’s version

The octopus in piñata, lu purpu alla pinata (in the Apulian dialect) is a tasty and irresistible second course, typical of the Salento tradition. Its name derives from the pot in which it is prepared, the pignata: in this special terracotta pot, the octopus cooks together with its water, thus allowing it to release all its flavor directly into the tomato sauce. This technique ensures an extremely soft and flavourful octopus, perfect to enjoy with homemade bread to make the slipper.

Lu purpu alla pinata

Ingredients

2 kg of octopus
2 spring onions
400 g of peeled tomatoes
1 clove of garlic
extra virgin olive oil, salt, chilli pepper, parsley to taste

Preparation

Clean the fresh spring onions and the garlic clove. Place them in the pan with a drizzle of extra virgin olive oil and add a pinch of chilli. Add the peeled tomatoes and then the octopus to the saucepan. Cook over moderate heat for about 3 hours: if the sauce dries out too much, add half a glass of water from time to time during cooking.

Just before the octopus is ready, add the chopped fresh parsley and a drizzle of extra virgin olive oil. Taste and add salt if necessary. To check the cooking of the octopus, taste it: it should be tender and easy to chew. Once cooked, add more chopped parsley to taste and serve. Enjoy your meal!

Chef Gordon Ramsay Recipes

Tag: octopus

Baked cutlets (Quick and delicious recipe!) – Gordon Ramsay’s version

Baked cutlet recipe

Ingredients

How to make cutlets in the oven

storage

Bittersweet balance: get the perfect sweet and sour – Gordon Ramsay’s version

The importance of bittersweet balance

Techniques to obtain the perfect sweet and sour

1. Choose the right ingredients

2. Balance the proportions

3. Slow cooking and reducing

Here are some recipes to try

The pignata and purp, the Apulian recipe with ancient flavors with the secret for a super tender octopus, nothing but cork – Gordon Ramsay’s version

Lu purpu alla pinata

Ingredients

Preparation

Read also: Spaghetti with Cannavacciuolo octopus. My secret: what I rub the octopuses with well before cooking them, so they come out very tender