Tag: Oil

Christmas cake, the rustic Neapolitan pizza that is prepared for lunch on the 24th. The softest and best there is – Gordon Ramsay’s version

Christmas cake, the rustic Neapolitan pizza that is prepared for lunch on the 24th. The softest and best there is


There Rustic Neapolitan pizza, is a savory cake, of Campania origins. A cake that, as per tradition, is prepared for lunch on Christmas Eve to “keep light” in view of the dinner. As time passes, this delicious rustic pizza is prepared at any time of the year. An excellent idea to prepare and enjoy for Christmas Eve lunch, instead of the more classic one Esacrole pizza. The filling can vary according to your tastes, and/or what you have in the fridge, I advise you to prepare this fantastic rustic cake well in advance, if you have time even the night before.

Christmas cake

Ingredients:

For the dough:

  • 500 g of 00 flour
  • 5 eggs
  • 10 g of fresh brewer’s yeast
  • 300g of water
  • 60 g of suet
  • 10 g of salt
  • 1 level teaspoon of sugar
  • pepper

For the stuffing:

  • 150g of diced salami
  • 50 g of diced bacon
  • 50 g of cooked ham cut into pieces
  • 100 g of pecorino romano diced
  • 100g of spicy provolone diced

Method:

To prepare the rustic Neapolitan cake, start putting the flour in a bowl, dissolve the yeast in a little water, taken from the total, and the teaspoon of sugar. Start kneading the flour with the remaining water, also add the yeast. and continue kneading for about ten minutes, finally add the salt. Let the mixture obtained rest for at least an hour.

After this time, add the suet and the pepper, mix everything well. Add the eggs one at a time, stirring constantly, finally the cured meats and cheeses. Grease a twenty-six centimeter round baking pan and pour the resulting mixture into it. Leave to rest. for another hour, then bake in a preheated oven at 180°, and cook for about fifty minutes, obviously cooking times always depend on your oven. Remove from the oven, let cool and settle completely before serving and enjoying.

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Spaghetti with garlic, oil and chili pepper with potatoes, creamier and tastier. The lunch saving idea ready in 5 minutes – Gordon Ramsay’s version

spaghetti garlic oil with potatoes


spaghetti garlic oil with potatoes

The spay for garlic, oil, chilli pepper and potatoes they are a valid alternative to the original recipe which has always been. represents a must-have first course on our tables. Ideal at any time, both for lunch and dinner, but above all for a nice spaghetti with friends, even better if at midnight. The use of potatoes makes the dish even tastier, nutritious and creamy. Try it too and you will never want to do without it again!

Spaghetti with garlic, oil, chilli pepper and potatoes

Ingredients for 4 people

  • 350 g of Spaghetti Garofalo
  • 4 Potatoes
  • 2 cloves of garlic
  • 2 hot chillies
  • Parsley, salt, extra virgin olive oil to taste

Preparation

Start by peeling potatoes and cutting them into cubes. Place the cubes in cold water and bring them to the boil. Add the salt and cook for about ten minutes. Next, add the spaghetti and continue cooking for another 8/10 minutes, following the instructions on the package.

Meanwhile, in a pan, heat plenty of extra virgin olive oil. Add the segments ofgarlic, The chili cut into pieces and a pinch of salt. Heat everything up for a couple of minutes and then remove from the heat.

Once the potatoes are cooked and the spaghetti are al dente, drain them and transfer them to the pasta pan together with the prepared sauce. Mix well and then serve the dish with a sprinkling of parsley and chilli powder. Those who like it can also add some grated parmesan. Enjoy your meal!

Read also: Spaghetti with clams with Barbieri’s trick: A secret ingredient enhances the flavor and makes them super creamy

spaghetti garlic oil with potatoes

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Truth about Parsley: It’s Not Poisonous, But Beware of the Essential Oil! – Gordon Ramsay’s version

Verità sul Prezzemolo: Non È Velenoso, Ma Attenzione all’Olio Essenziale!


Parsley, one of the most used aromatic herbs in Mediterranean cuisine, has been at the center of debate and confusion regarding its food safety. Contrary to rumors, parsley itself is non-toxic and can be safely used to flavor a variety of dishes.

However, there are some important precautions to take regarding essential oils extracted from parsley. These oils contain four compounds that can have adverse effects on the human body if taken in excessive quantities. Here is an overview of these compounds:

  1. Apiolo: In moderate doses, apiol, one of the components of parsley essential oil, can act as an emmenagogue, easing menstrual flow and relieving cramps. However, in excessive doses, it can cause abortive effects, liver damage and other gastrointestinal disorders.
  2. Myristicin: This alkaloid, present in parsley essential oil, has narcotic effects and can alter the central nervous system, increasing the risk of seizures if ingested in large quantities.
  3. Xanthotoxin: Xanthotoxin is a natural compound that can cause photosensitivity. As a result, parsley essential oil should be avoided before sun exposure, as it may increase the risk of sunburn.
  4. Bergaptene: This compound, similar to xanthotoxin, has photosensitizing properties and should be used with caution on the skin before exposure to sunlight.

Additionally, parsley is high in oxalates, which can cause problems for those with kidney stones. However, if you do not have this condition, moderate consumption of parsley can be beneficial to your health, as it is a good source of vitamins (such as vitamin K and vitamin C), folic acid and minerals (such as calcium and potassium ).

Therefore, to fully enjoy the culinary pleasures of parsley and benefit from it for your health, it is important to know its positive aspects and the necessary precautions regarding essential oils. This way, you can continue to enrich your recipes with this delicious aromatic herb worry-free and safely.

lucadeejay

Father, Husband, Journalist. A #GlutenFree and #Fearless traveller.

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