Tag: Oil

Spaghetti with garlic and oil Procidana style, you have never eaten so good and creamy. Here’s the trick with the two extra ingredients – Gordon Ramsay’s version

creamy spaghetti with garlic, oil and tarallo

Spaghetti with garlic, oil and chilli pepper with taralli and Procida-style lemon they are a last minute dish that will win you over. Obviously there are two underlying reasons for this preparation Neapolitan cult ingredients. The first is the suet and pepper taralli, which with a bit of luck you can now find everywhere. The latter are the island’s lemons, which the people of Procida call bread and they are very good. Those are more difficult to find, and if you don’t have this possibility you can’t do anything else replace them with other lemons. The important thing is that they are zero kilometer and untreated.

Spaghetti alla procidana

Ingredients x 4

durum wheat flour spaghetti 360 g
Neapolitan taralli 2
untreated lemons 2
dried chili pepper 1
garlic 1 clove
extra virgin olive oil
fresh mint
salt

Preparation

The first thing to do to prepare spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style is to fillet the lemon zest with a paring knife. If you don’t have it available, grate it. The important is avoid the white part, with a more bitter taste. Crumble coarsely the two taralli suet and pepper. Remove the seeds from the chilli pepper and break it into pieces with your hands. Put the salted water for the pasta on the heat and wait for it to boil. Meanwhile, heat a drizzle of extra virgin olive oil in a pan and cook brown lightly the garlic.

Add the spaghetti and then drain them al dente, keeping aside a little cooking water. Transfer them immediately to the pan with the garlic, add the lemon zest and chilli pepper, pour in a little cooking water and sauté everything. Turn off the heat and stir with the taralli, suet and pepper and the washed and chopped mint leaves. Your spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style they are ready. Enjoy your meal.

Read also: Spaghetti in Aeolian sauce, the recipe with ancient Sicilian flavors that is made with two ingredients in 5 minutes

Penne in garlic sauce by Bruno Barbieri, nothing but garlic and oil. More delicate and creamy with the chef’s milk secret – Gordon Ramsay’s version

Penne in spicy garlic sauce they are a delicacy that will truly amaze diners. Not a fan of the strong flavor of garlic? You don’t have to worry, because the result is amazing delicate and it will win you over. I tried this particular food for the first time in Spain, where it is always served in the restaurant to accompany bread. It was love at first bite, I wouldn’t have ordered anything else to finish the basket by spreading everything with that delight. This is why I can’t miss out on the recipe Bruno Barbieri he shared for us.

Penne in spicy garlic sauce

Ingredients x 4

cooked ham 200 g
garlic 3 cloves
cream 250 g
milk 250 ml
chopped parsley 20 g
yolks 4
parmigiano reggiano 50 g
extra virgin olive oil
salt
black pepper
quills

Preparation

The first thing to do to prepare penne in spicy garlic sauce is to finely chop the garlic cloves. In a saucepan, heat a round of extra virgin olive oil. Fry the garlic until it turns golden. Meanwhile, cut julienned the cooked ham, then add it to the pan. Cook for a minute, then pour milk and cream. Mix and leave to cook on a low heat for 10 minutes.

Once the time has passed, turn off the heat and combine the chopped parsley. Meanwhile, bring the salted water for the pasta to the boil. Drain it al dente and transfer it to the pan with the seasoning. Blow everything up and turn off the heat. Stir with egg yolks and grated Parmigiano Reggiano. Sprinkle a little parmesan and black pepper at the base of the plates. Plate and serve. Your penne in spicy garlic sauce they are ready. Enjoy your meal.

Read also: Penne fumè, the first of the 80s, super creamy and easy, it can be made in 10 minutes with just 3 ingredients

Artichoke risotto flavored with lemon – Gordon Ramsay’s version

An artichoke risotto that tastes like spring, fresh and delicate. To bring a fragrant and timeless vegetarian first course to the table.

It is a classic preparation, without too many head twists, ideal for enhancing the intense flavor of artichokes. I just wanted to add lemon zest, which I love very much in combination with this vegetable.

Another small license is the choice of pepper: the Timut pepper*. This variety of pepper, like its botanical “cousin” Sichuan pepper, is a Nepalese pepper with a note reminiscent of grapefruit and passion fruit. An additional citrus nuance that I’m sure will win you over. Alternatively you can use Sichuan pepper or common black pepper.

To make this artichoke risotto, alas, you will have to clean them. But don’t despair, arm yourself with patience and follow my tips to clean artichokes quickly and easily.

First of all I recommend theuse of gloves: they will protect you from the thorns and prevent your hands from being stained by the artichoke.

Start by eliminating the hardest, outer leaves until you get to the heart, with the light, bright colored leaves at the base. Continue by cutting the tip by about 2/3 cm, then cut the stem 2/3 cm from the base and peel it with a mandolin.

With a clean cut, divide the artichoke in half, remove its internal “beard” with the help of a teaspoon or a small knife, checking that there are no remaining thorns.

And now a little twist: dip each artichoke heart thus obtained in a bowl with ice and lemonwhere you will leave it until the time comes to cook them in your risotto.