Tag: onions — yellow

Mediterranean monkfish – Creative in the kitchen – Gordon Ramsay’s version

Mediterranean monkfish recipe by Creativa in the kitchen

Mediterranean monkfish recipe by Creativa in the kitchen

There Mediterranean monkfish or monkfish it is perfect for this light and tasty second course. The union of the taste of the sea with the smells of the earth, to create a unique and tasty combination of flavors!

A simple recipe to prepare, perfect for those who don't have much time to devote to the stove and also perfect to make in advance and reheat it before serving.

Fasten your apron and let's prepare this recipe of mine together!

Read also: Salmon with baked vegetables

Difficulty: low

Cooking: 20 minutes

Preparation: 10 minutes

Flat cost: medium

Doses: 2 people



medium-sized saucepan,

sharp blade knife,

various containers,

various cutlery.


• Wash the monkfish under running water. On a pastry board, clean it and with the help of a knife with a sharp blade, cut it into coarse pieces. Set aside.

• Grease the saucepan with a drizzle of olive oil and heat over low heat. Add the diced vegetables (carrot, celery and onion) and sauté over low heat.

Mediterranean monkfish recipe by Creativa in the kitchen

• Add the pieces of monkfish and brown them for a few minutes over medium heat.

Mediterranean monkfish recipe by Creativa in the kitchen

• Add the white wine and season with salt. Cook for a few minutes and sprinkle with a little water.

Mediterranean monkfish recipe by Creativa in the kitchen

• Add the chopped parsley and add a few tablespoons of tomato puree and continue cooking, again over medium heat, for another 5 minutes or until the fish is cooked to your liking.

• Serve hot.

Mediterranean monkfish recipe by Creativa in the kitchen

Mediterranean monkfish recipe by Creativa in the kitchen

• To ensure that the fish remains tender after cooking, I recommend that you cook all the way over medium heat.

• You can prepare in advance (maximum 1 day) and reheat over low heat before serving.


Passive cooking pasta with clams – Gordon Ramsay’s version

Passive cooking pasta with clams

Everyone really likes pasta with clams, but what if there was a way to make it sustainable too? Let's try passive cooking together.

Maybe not everyone knows that, once it reaches a boil and "thrown the pasta", after the first two minutes with the stove on, the pasta can cook until it reaches the time indicated on the package, with the stove off and the lid closed. In addition to saving energy, the nutritional values ​​of starch and gluten are preserved. A pasta (with clams but not only) more digestible and that satisfies longer.

Part of the cooking water will be used to cook the clams in a pan, to which the pasta and organic lemon zest will be added. To complete, crumbled bread, sautéed in a pan with Mediterranean flavors and extra virgin olive oil. And the recipe becomes doubly waste-free if you use your dry stale bread, blended in a food processor, to make this crunchy and tasty topping.

The secret to a really top clam pasta? I have three!

  1. When you pour the pasta into the pan, add a coffee cup of cooking water. The starch contained will create a delicious cream.
  2. Grate a little lemon zest onto the finished dish (choose organic and with edible peel, please). It will give a really pleasant and unexpected flavor twist.
  3. Blend 2 slices of stale bread in a blender until you get irregular crumbs. Pour them into a pan with hot oil and a mix of aromatic herbs until they become golden and crunchy. Finally sprinkle them on the pasta before serving.

And if you want to try the classic spaghetti with clams, here is the recipe for you!

This recipe is part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

Passive cooking pasta with clams

post made in collaboration with Clic – accendilucegas.it
ingredients for 4 people


  • 1 kg of clams
  • 300 g of short pasta
  • 1 clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • 1/2 glass of wine
  • the zest of half an organic lemon
  • Salt to taste
  • a few grains of black pepper
  • a bunch of parsley
  • 2 slices of stale bread


First of all, I took care of cleaning the clams, preferably genuine, which I left to rest for one night in cold water and salt (70 mg of salt per liter of water, as in sea water).

After at least 12 hours of rest, I drained the clams and passed them under cold water, tapping them to make sure that all the sand has come out.
In the meantime, I heated a very large non-stick pan with oil and garlic, combined the drained clams, blended with the wine, letting it evaporate, then covered for 3 minutes to make them all open completely.

how to prepare clams how to prepare clams how to prepare clams

At the same time I took care of the passive cooking of pasta, dipping my feathers in plenty of boiling salted water. I let it boil over the flame for 2 minutes, stirring to keep them from sticking, then I covered and turned off the flame, finishing cooking for the time indicated on the package. In my case, with a cooking of 11 minutes, I let it cook over the heat for 9 more minutes.

Passive cooking of pasta Passive cooking of pasta

I drained the pasta al dente, keeping a cup of its cooking water, and added it to the open clams. I added a drizzle of oil and fresh parsley.

On the contrary, Click.

Passive cooking pasta with clams

Roll of Gluten Free Chocolate Biscuits with Mascarpone Cream – Gordon Ramsay’s version

Roll of Gluten Free Chocolate Biscuits with Mascarpone Cream

Family hello, today we are making a delicious gluten-free roll of biscuits with mascarpone cream and chocolate, very easy, without cooking and with few ingredients!

It is the classic dessert that allows you to please a celiac (and not only!) Who loves chocolate, even if you are not at all expert with a simple packet of gluten-free cookies. versatile dessert and good for everyone.

Proceed in steps of 30 seconds at 600 w and turn often, since the heat with microwave cooking develops inside.

Do not leave residues around the bowl, otherwise the small quantities will burn first … you can leave them on the spatula which you will clean thoroughly in the last step thanks to the residual heat.

To get a filling only with mascarpone cheese, homogeneous and creamy, a spatula or a whisk may be enough to soften it … if you want to flavor, add a liquid or coffee flavoring, but be careful not to overdo it!
If you put too much, as there are no emulsifiers during the rest, the liquid could separate from the cream, compromising the result.

To close the roll, parchment paper is your ally!

If you are short on time, you can replace the two-hour rest in the fridge with 30 minutes in the freezer!

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