Tag: octopus

octopus

Octopus skewers with Thai green curry – Gordon Ramsay’s version

Delicious octopus skewers served on a lake of vegetable puree flavored with a delicately spicy blend of Thai spices and the enveloping note of coconut milk.

This recipe will surprise you, in its simplicity, and will win you over with its aromas and textures.

The base on which to place these octopus skewers is a simple one vegetable soupwhich you can make with your favorite vegetables and flavor with Thai “green curry”, available in both dust* that in pasta*.

How to cook octopus to perfection

For these octopus skewers I used an already cooked octopus. If you want to start with fresh (or defrosted) octopus, follow my tried and tested recipe.

In a large pot of boiling salted water, immerse the octopus with a single movement and, once it starts boiling again, cook for about 30 minutes.
Before turning off, test with a fork to check the consistency: the exact cooking time depends on its size, I usually never exceed 800/900 g.
At this point, let the octopus cool in its cooking water in a covered pan. This is the step that will guarantee the softness of the octopus, without the use of the legendary cork.
Once completely cooled, you can proceed with your favorite recipe.

The video recipe for my octopus skewers

Pasta and beans: curiosities about one of the most loved dishes – Gordon Ramsay’s version

In the collective imagination, Italian cuisine is synonymous with pasta. And among the most loved and well-known dishes, there is undoubtedly pasta and beans. This simple dish, but rich in flavor and tradition, embodies the essence of Italian cuisine: thelove for the ingredients of quality, the passion for homemade cuisine and the importance of sharing at the table. But what makes pasta and beans so special? Let’s find out together.

The history of pasta and beans

Peasant origins

Pasta and beans was born as a poor dish, typical of peasant cuisine. Its main ingredients, pasta and beans, were easily available and inexpensive, making this dish a perfect solution for feeding large families. Despite its humble origins, pasta and beans has managed to conquer palates all over the world, thanks to its incredible versatility and unique flavour.

Evolution over time

Over time, pasta and beans has undergone numerous variations, adapting to the different Italian regions. In some places, for example, they prefer to use fresh pasta, while in others they opt for dried pasta. Likewise, the type of beans used can vary, as can the presence or absence of other ingredients, such as tomato or lard.

The charm of pasta and beans

A versatile dish

One of the most fascinating aspects of this pasta is its versatility. This dish can be prepared in many different ways, depending on personal tastes and local traditions. It can be served as a first course or as a main course, it can be enriched with spices or aromatic herbs, it can be made lighter or more substantial. In short, pasta and beans is a dish that lends itself to infinite variationsalways making it new and interesting.

A symbol of Italian cuisine

But most of all, this delight is a real treat symbol of Italian cuisine. This dish represents Italians’ love for good food, their passion for quality ingredients and their ability to transform the simplest products into delicious dishes. It is no coincidence that pasta and beans is one of the most loved dishes not only in Italy, but throughout the world.

Pasta and beans, with its humble origins and incredible versatility, represents the essence of Italian cuisine. A simple dish, but rich in flavor and tradition, which continues to conquer palates all over the world.

Fried cream: the perfect recipe to make at home! – Gordon Ramsay’s version

There Fried cream it’s a sweet or appetizers: from the golden crust on the outside And soft heart inside; that has origin in the Kitchen Marche, listen And Venetian; much loved in starred restaurants as in homes of all Italians. It’s actually made custard harden in a panThen cut into squaresbreaded in bread crumbs and finally fried. When where does he hire the typical appearance in Cremini ; morsels of cream from the heavenly consistency : Yes they literally melt in your mouth!

Like any traditional recipe, there are different ones regional variations. After various experiments, I share mine with you Perfect recipe of the fried cream to do at homein a few moves ; with detailed tricks And step by step photo for a result amazing! With a crispy shell on the outside And creamy inside! For the base you will need them few minutes between preparation and cooking. But be careful, you can also prepare it with leftover cream! The procedure is identical. I recommend you respect cooling times, very important so that you can cut the cubes. The Secret to speed up is to put everything in freezer . Once cooked the fried cream has a taste to halfway between dessert And the salty . For this reason you can decide whether to serve it as aperitif Together to cured meats, olives and cheesesas the Marche and Ascolan tradition . Or whether to propose your fried cream like sweet how to use in Veneto; with a dusting of icing sugarparticularly in the period of Carnival together with Chiacchiere, Crostoli, Fritole and Frittelle!

Fried cream recipe

PREPARATION TIMES

Preparation	Cooking	Total
25 minutes	15 minutes	45 minutes


Bass	Italian	81 Kcal

Ingredients

Quantity for approximately 30 pieces – 1 22 x 22 cm baking tray at least 2 cm high
For the cream: 500 g of milk 3 egg yolks 100 g of sugar 30 g of ’00 flour 30 g of potato starch 1 tablespoon vanilla extract or vanillin or lemon peel For the breading: 2 eggs bread crumbs peanut oil for frying

Quantity for approximately 30 pieces – 1 22 x 22 cm baking tray at least 2 cm high

For the cream:

500 g of milk

3 egg yolks

100 g of sugar

30 g of ’00 flour

30 g of potato starch

1 tablespoon vanilla extract or vanillin or lemon peel

For the breading:

2 eggs

bread crumbs

peanut oil for frying

Method

How to make fried cream

First of all, whip the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very swollen and frothy mixture.

Then add starch and flour while continuing to whisk. The mixture must be velvety. Separately, heat the milk with vanilla and double-cut peel of the citrus fruits. When it comes to the boil, remove the peels and pour over the whipped eggs.

Lower the heat slightly. Only when the milk pierces the eggs, quickly stir the cream so that it hardens and at the same time turn off the heat, continuing to stir. This way no lumps will form! The dough must be dense and full-bodied.

If you want to see the process step by step, look at the article: CUSTARD CREAM

Finally, immediately pour the cream into a 22 x 22 pan previously lined with cling film and level it well.

Bear in mind that the fried cream must have a thickness of 2 cm:

how to make fried cream - Recipe by Tavolartegusto

Finally cover with cling film and leave to cool to room temperature.

To speed up preparation, place the pan in the freezer for 20 minutes once it is no longer too hot.

When the mixture is solid, the consistency should be firm like polenta.

Only then can you cut your fried cream into squares 3 x 3 cm about .

Then dip each square in the beaten egg and finally in the breadcrumbs on all sides:

cut and fry the fried cream - Recipe by Tavolartegusto

Grease-free fried cream: Tricks and Secrets

First of all, use a high-sided saucepan filled with peanut oil. bring it to boiling temperature.

Then immerse just one piece. If the oil is at the right temperature, your fried cream should rise to the surface and fill with bubbles, but be careful not to burn or become too colourful, it should gradually brown. at this point you can immerse another few pieces at a time. keep them for 1 minute on each side and then drain them on kitchen paper without crushing.

If when you immerse your piece it browns too much, remove the saucepan from the heat and lower the heat.

On the contrary, if the piece of cream sinks to the bottom it means that the oil is still too cold, at that point raise the temperature and do not add other pieces until it rises and fills with bubbles. In this case, I advise you not to serve it, because unfortunately it will have filled with oil.

The fried cream without grease is the one that immediately rises to the surface and gradually colors.

Fry all the pieces in this way.

Here’s yours ready Fried cream :

fried cream recipe - Recipe by Tavolartegusto

In this case I chose to sprinkle with icing sugar, but you can easily leave it out if you serve it as an appetizer!

storage

I advise you not to keep it already fried. However, you can keep the cream to be fried in the pan in the fridge for 2 days or in the freezer.

If you like these morsels, also check out my entire collection of Carnival Sweets