Tag: onions — yellow

Perfect spaghetti with cherry tomatoes, Gennarino Esposito’s 3 secrets to make them super creamy: What you put in the cooking water – Gordon Ramsay’s version

Tomato pasta it is the basis of the Mediterranean diet and everyone really likes it. Today cooking has become gourmet, but we challenge anyone to denigrate a nice plate of spaghetti with fresh cherry tomatoes and a bit of basil, in favor of another super complicated first. The recipe is very simple, although it is never unique. Today many people they add ingredients of their taste to add even more flavor to this delicacy. But we prefer to stay on basic, which as we see it does not need any additions. By following this recipe you will obtain a creamy and tasty result.

Pasta with tomato sauce

Ingredients

spaghetti
garlic 2 cloves
extra virgin olive oil
small ripe tomatoes
waterfall
coarse salt

Preparation

The first thing to do to prepare pasta with tomato is to put the water for the pasta on the heat, also adding a few basil leaves to flavor the cooking water. The recipe is very quick and the seasoning it can be prepared while it comes to the boil. In a non-stick pan, heat a drizzle of extra virgin olive oil and fry the two slightly crushed garlic cloves. Meanwhile, rinse the cherry tomatoes and cut them in half. When the garlic is golden brown, you can add them to the pan. Meanwhile the water will have reached boil. After salting it with a pinch of coarse salt, pour the pasta inside.

While the spaghetti is cooking, switch to the seasoning. As soon as the cherry tomatoes have become nice and soft, crush them with your help with a soft spatula. This way they will release much more sauce. Also pour half a ladle of cooking water some pasta. Remove the two cloves of garlic. Drain the spaghetti and transfer them to the pan with the sauce. Sauté everything so that the ingredients mix well. Serve and complete with a basil leaf. Your pasta with tomato sauce ready. Enjoy your meal.

Salmon appetizers with puff pastry (100 pieces in 5 minutes!) – Gordon Ramsay’s version

The Salmon appetizers I’m a delicious appetizer And fast based on smoked salmon enclosed in 2 rolls of puff pastry That cut into squares (100 pieces) and in 5 minutes of preparation they are ready to bake!

I’ll let you imagine the unique goodness: crunchy And browse them outtenderly soft inside! A very easy preparation which takes inspiration from the beloved Aperitif Stuzzichini. In this case I simply have replaced the filling instead of ham I chose slices of smoked salmon. The success was sensational, they disappeared immediately! I served them for the table Christmas together with salmon canapés and savory cream puffs, but these Salmon appetizers they are perfect for anyone special occasion, buffet, aperitifFor New Year’s a party with friends! try them soon you will love them!

Discover also:

Quick finger foods (1 roll of puff pastry with 12 variations!)

Salmon appetizers recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	15 minutes	20 minutes


Bass	Italian	445 Kcal

Ingredients

Quantity for 6 – 8 people
2 rolls of rectangular puff pastry 250g of smoked salmon

Quantity for 6 – 8 people

2 rolls of rectangular puff pastry

250g of smoked salmon

Method

How to make salmon appetizers

First of all, unroll the first rectangle of puff pastry, let it be nice and cold from the fridge

Then, add the salmon slices next to each other without overlapping

Finally close by overlapping another roll of puff pastry.

At this point, place in the freezer for 10 minutes to cut quickly and obtain a solidified piece.

Finally, cut into squares of approximately 1 cm with a sharp knife. if you want to see the step by step photos, look at the article STUCCHICHINI

once cut directly into the baking paper, transfer to a baking tray and bake in a static oven at 200° for around 15 – 18 minutes, until they become slightly golden on the surface.

Here are yours ready Salmon appetizers

salmon appetizer recipe

storage

They finish immediately, but if there are any leftovers they can be stored perfectly at room temperature for the following day.

If you are looking for other appetizers also look at all my starters

Pasta al Forno di San Silvestro by Damiano Carrara, the secret to making it stringy and creamy: what is poured on top before baking – Gordon Ramsay’s version

There Baked Sicilian pasta It represents one of the oldest first courses loved by adults and children. The mix of fried aubergines and cheese in sauce is a real pleasure for the palate. In the following recipe, however, there are further ingredients that enrich the recipe and the flavour: peas, sausage and ricotta. The result will be very satisfying, so much so that you can consider this first course a unique dish. Try preparing it for a family lunch!

Baked Sicilian

Ingredients for 6-7 people

700 g of pasta (preferably ziti or rigatoni)
half a kilo of crumbled sausage
300 g of ricotta
100 g of caciocavallo
2 eggs
200 g of boiled peas
700 g of tomato puree
3 tablespoons extract or concentrate
500g of water
Extra virgin olive oil, salt, to taste
half onion

Preparation

Start by doing the juice with sausage. Brown the sausage in a pan with half a whole onion and two bay leaves. Pour in the red wine, let it evaporate and add the tomato puree, 3 tablespoons of tomato extract or concentrate and half a liter of water. Mix everything well and cook over low heat for at least an hour and a half. The sauce should thicken and flavor well.

Cook in boiling salted water pasta al dente and season with the sauce and grated caciocavallo. In a previously oiled pan, distribute some breadcrumbs and roll out half the dough. At this point, create a layer with the crumbled meat sauce, ricotta, peas and hard-boiled eggs. Add a few more spoonfuls of sauce. Overlay the rest of the pasta and complete with a little sauce and caciocavallo.

Preheat the oven to 180 degrees and cook the Sicilian for 30/35 minutes. Once ready, take out and serve. Enjoy your meal!

Chef Gordon Ramsay Recipes

Tag: onions — yellow

Perfect spaghetti with cherry tomatoes, Gennarino Esposito’s 3 secrets to make them super creamy: What you put in the cooking water – Gordon Ramsay’s version

Pasta with tomato sauce

Preparation

Salmon appetizers with puff pastry (100 pieces in 5 minutes!) – Gordon Ramsay’s version

Salmon appetizers recipe

Ingredients

How to make salmon appetizers

storage

Pasta al Forno di San Silvestro by Damiano Carrara, the secret to making it stringy and creamy: what is poured on top before baking – Gordon Ramsay’s version

Baked Sicilian

Ingredients for 6-7 people

Preparation

Read also: Sicilian fried pasta, it is made with leftover egg-free pasta and is better than an omelette. The secret is to never touch it