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octopus

Linguine with sauce and tuna – Creative in the kitchen – Gordon Ramsay’s version

Linguine with sauce and tuna, a very simple and quick recipe to prepare but very tasty. The taste of tuna combined with the scents of the earth makes this first course very appetizing. This recipe provides 305 calories every 100 grams.

Very few ingredients are needed to make this first course that everyone will really like! Other alternatives? Spaghetti with tuna and olives or Trofie with tuna and cherry tomatoes first courses, easy and quick to prepare, light but really very tasty.

Read also: Rustic pizza with tuna and potatoes

Difficulty: low

Cooking: 10 minutes

Preparation: 5 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• non-stick saucepan,

HOW TO PREPARE THE LINGUINE SAUCE AND TUNA

• Boil the water in a pot with a handful of salt.

• Meanwhile, lightly brown the whole garlic clove in a saucepan over low heat with a drizzle of olive oil.

• As soon as the garlic is lightly browned, pour the white wine and let it evaporate for a few minutes.

• Continue cooking over low heat and add the tomato puree and a pinch of salt. Cook for a few minutes. If needed, add a little water.

• Add the drained tuna, continue cooking for a few minutes and remove from the heat.

• In the meantime, cook the linguine for the time indicated on the package and when they are al dente, strain them, leaving very little cooking water, which will help to mix everything.

• Add the sauce to the pasta, bring to the heat and whisk for a few minutes, until everything is well blended.

• Serve and serve hot, with a sprinkling of chopped parsley.

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy.

• Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.

the perfect recipe how to make baked pears! – Gordon Ramsay’s version

The Baked pears I'm a fruit dessert exquisite and healthy! A variant of the classic Cooked Apples; also in this case realized without wine! simply with pears of your choice, before cut in half flavored with sugar, cinnamon, herbs, addition of kernels of nuts and finally baked in the oven; where they become soft is very tender perfect to taste with the spoon! A mouth-watering goodness fat-free is few feelings of guilt!

It is a preparation very easy is super fast! For the realization you can choose the pears you prefer: decana, kaiser, williams… it makes no difference. Few minutes to season and cook and yours Baked Pears are ready to serve! You can serve them plain, with a very sweet pouring honey as in my case, or served with a few tablespoons of cream or a scoop of ice cream! dessert at the end of the meal perhaps accompanied by one hot herbal tea or a good passito! Cooked pears are also a delicious panacea perfect for yours winter snacks! even children will love it!

Cooked pears recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	25 minutes	30 minutes

Ingredients

Quantity for 6 pieces
3 pears (quality of your choice) 2 tsp ground cinnamon 1 tablespoon of brown sugar a few stalks of marjoram or thyme 6 walnut kernels 2 – 3 tablespoons of honey (optional)

Method

How to make baked pears

First of all wash the pears, then cut them in half, remove the stalk in the center with a teaspoon.

Finally, place them on a baking sheet lined with baking paper.

Then add a walnut to the center of the pear.

Finally sprinkle with sugar and cinnamon and add some marjoram stalks:

Bake in a static oven at 180 ° for about 25 minutes, as long as they are very soft.

Depending on the type of pears and how ripe they are, the cooking time can vary by a few minutes more or less.

As soon as you come out of the oven, still hot, you can add honey.

Yours are ready Baked pears

You can keep them for 2 or 3 days in the fridge and then heat them at the moment in the oven.

Buttermilk Barbecue Chicken – Sorry, Fried Chicken, Your Secret is Out by Gordon Ramsay

Buttermilk is a very popular marinade for fried chicken, but
for whatever reason, it isn’t often used with other chicken cooking methods.
Which is kind of surprising, especially when you taste just how effective it is
for something like this beautiful barbecued chicken.

Adding to the mystery is the fact that yogurt, a very
similar product, is quite popular in grilled chicken marinades. So, what do
people have against buttermilk? I remember my mother-in-law, Peggy, mentioning
one time that she hesitates to make recipes that call for it, since she never
knows what to do with the leftovers.

I guess people are used to having yogurt around, but
apparently they find the thought of a half carton of buttermilk in the fridge a
little disconcerting. I have two words for those people…buttermilk biscuits. Also,
buttermilk pie. Of course, you could just make a double recipe, and use it all,
but the point is, don’t be afraid.

Regardless of whether you’re going to have some leftover, or
how you’re going to use it, if you’re looking for an easy, and delicious
change-of-pace to the typical barbecue chicken recipes, then I really do hope you
give this a try soon. Enjoy!

Ingredients for 2 portions:

1 whole chicken (about 2 1/2 to 3 lbs.), cut in half as
shown

For the marinade:

2 cups buttermilk

1/4 cup brown sugar

1 tablespoon cider vinegar

1 teaspoon dried thyme

1 tablespoon black pepper

1 tablespoon smoked paprika

1 teaspoon cumin

1 teaspoon cayenne

2 tablespoons kosher salt

–>

Difficulty: low Cooking: 10 minutes Preparation: 5 minutes Flat cost: bass Doses: 2 people

INGREDIENTS FOR 2 PEOPLE TOOLS USED • pot for cooking pasta,  • non-stick saucepan,

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy. • Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.

Cooked pears recipe

How to make baked pears

Difficulty: low

Cooking: 10 minutes

Preparation: 5 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• non-stick saucepan,

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy.

• Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.