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Homemade Sofficini Quick and easy recipe – Gordon Ramsay’s version

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Sofficini Homemade: everyone loves sofficini, they are a quick second course, crunchy and in a few minutes dinner is ready, well I discovered a recipe that is really the same as the original, the result? The homemade ones far outweigh the packaged ones, for flavor and for the quality of the ingredients used. I prepared about 10 with tomato sauce and 10 with ham and mozzarella. I have frozen them before cooking so if necessary I fry them or add a drizzle of oil and put them in the oven, a good side dish of vegetables and dinner is ready!

Ingredients for 20/22 sofficini 14 cm in diameter

  • 800 ml of milk
  • 400 gr of flour 00
  • 30 gr of butter
  • 2 teaspoons of salt
  • breadcrumbs to taste

Stuffed with ham and mozzarella
cubes of cooked ham 200 gr
mozzarella cut into cubes 200 gr
bechamel 200 ml
a pinch nutmeg

Stuffed with tomato
200 gr of mozzarella cubes
300 ml of tomato sauce
oregano and extra virgin olive oil

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How to make homemade Sofficini

Put the milk, butter and salt in a saucepan, when it comes to a boil, pour all the flour and begin to mix vigorously, when the walls of the saucepan begin to sizzle, remove the saucepan from the heat, pour the dough onto a work surface floured, we knead it for a few moments and give it a ball shape. Let it cool, after 15 minutes divide the dough into 4 parts and roll out the first "pastry" about 3-4 mm, flour the work surface and the rolling pin well

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use a large enough bowl to shape the pastry and prepare the filling (ham in this case, mixing béchamel, ham, smoked cheese and a little nutmeg).

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Make the discs with a few tablespoons of the ham mixture. Brush the inner edges of the sofficini with cold water and fold them in a half moon shape, seal them by pressing with the prongs of a fork. Let's move on to the breading: first we dip the sofficini in the beaten egg and then pass them in the breadcrumbs on both sides.
FRIED : fry the sofficini in hot oil (if we pour a little breadcrumbs in the oil and it starts to bubble then the oil is at the right temperature) pour 1 or 2 sofficini at a time into the oil, let them cook for 2 -3 minutes per side, until golden brown.

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Sofficini Homemade

BAKED: If you prefer to bake the sofficini in the oven after breading, place the sofficini on a baking sheet lined with parchment paper, add a drizzle of oil on the surface and bake at 180 ° for 15 minutes, or until golden brown.

WINE PAIRING: Pagadebit of Romagna

For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it

Homemade Sofficini "style =" width: 640px;

Enjoy your meal!

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Original recipe, tips and tricks step by step – Gordon Ramsay’s version

Homemade noodles


The Noodles I'm one format of fresh egg pasta typical of the cuisine ofEmilia Romagna. Made with a dough of flour and eggs, first spread thin then rolled up and finally "cut”Hence the name tagliatelle! From yellow color and the full-bodied consistency, once reduced into strips Are made air dry; then you tell in nests and subsequently cooked to taste! Making numerous succulent dishes from various toppings from the classic Ragù, to the delicious Tagliatelle with mushrooms! You want prepare them with your hands? Here is for you Homemade Tagliatelle Recipe with all Tricks And Advice illustrated step by step from the dough to cooking for a perfect result in a short time! Own like those of the grandmother!

Homemade noodles

Like any classic recipe, there are small regional variations. What I give you today is there Original recipe from the Noodles. It's about a easy preparation. L'dough is made in 5 minutes according to one proportion very simple, 1 egg for each 100 gr of flour. The base must turn out compact And not too soft otherwise it will be difficult to spread and cut! You can proceed by laying out with rolling pin and elbow grease at the traditional way ; or roll out the dough with the pasta machine! In the procedure you will find both methods! Once you have the sheets you can slice them and move on to the drying and cooking phase! Follow all the steps and you will get the Best noodles ever!

Discover also:

Potato Gnocchi (complete guide how to make homemade gnocchi without errors)

Tagliatelle recipe

PREPARATION TIMES

Preparation Cooking Total
40 minutes 5 minutes 45 minutes

Ingrediants

Quantity for 2 people

Method

How to make homemade Tagliatelle

First of all roll out the flour, add the eggs in the center:

how to make noodles

Then add the salt. Start by turning the eggs with a fork until they form a batter and gradually add the rest of the side flour.

Then proceed to knead by hand until all the liquids are absorbed:

dough noodles

Finally seal in a film and let it rest for 30 minutes.

Then proceed with the drafting.

If you are proceeding by hand: divide the dough into 2 parts, sprinkle the work surface with flour and with a very long rolling pin, roll out firmly until you get a 1 – 2 mm thin sheet. Cut out 1 or more 15cm rectangles (long side)

If you are proceeding with the pasta machine: divide the dough into 4 and use 1 piece at a time to roll out, stretch in the machine with the flour first to thickness 3 then to thickness 2.

Obtained a thin, full-bodied, compact and non-sticking sheet, sprinkle with flour, roll it up on the shorter side, narrow but without pressing:

form the noodles

Finally cut your noodles to a size of 1/2 cm

formation of noodles

Once you have sliced ​​all the ones you can get out of your rectangle, untie the noodles and roll them out all in a group (they will be about 15 – 20)

Then line them up on a floured surface and sprinkle with 100's flour. Let them dry for about 15 – 20 minutes.

In the meantime, roll out other sheets and make other groups of noodles.

Finally, the time of the first drying, sprinkle a surface with durum wheat semolina.The first group of noodles will have taken on a more hardened but still soft aspect after resting, turn them in groups and roll them into nests.

Waiting for the right times to do this work for everyone.

Yours are ready Noodles!

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<p><noscript><img class=Before cooking, you can leave them in this way for a minimum of 30 minutes to a maximum of about 2 – 3 hours.

Finally, cook them directly in nests, shaking them from the excess semolina, in plenty of boiling water and salt. They are ready in minutes, when they rise to the surface.

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The fast and delicious recipe! – Gordon Ramsay’s version

Pumpkin crumble


The Pumpkin crumble it's a side delicious also perfect as second dish, variant of the classic savory Crumble. In this case prepared with pumpkin raw, cut into small pieces, then topped with rosemary, salt And oil; arranged in one baking tray and covered with crumbled shortcrust pastry with parmesan; what a time baked in the oven become the crispy and golden crumbs covering a soft and fragrant heart of pumpkin! A mix of flavors and textures amazing!

Pumpkin crumble

It's about a quick preparation And very easy , you can use the pumpkin of your choice! I love the delica, full-bodied, tasty and not very watery, but it goes the yellow-skinned one is also very good! You will need them only 10 minutes , why the Pumpkin crumble he comes made raw! and it will be immediately ready to go in the oven! And you will taste what a taste! Believe me it is addictive! Excellent as a side dish to accompany meats, cheeses ; Pumpkin crumble just like pumpkin meatballs, pumpkin burger and flan with a stringy heart, is also excellent as vegetarian main course! Ideal when time is short but you don't want to give up something exquisite!

Pumpkin Crumble Recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 30 minutes 40 minutes

Ingrediants

Quantity for a 20 – 22 cm pan
  • 400 gr of pumpkin (net of waste)
  • a handful of fresh rosemary
  • extra virgin olive oil
  • salt
  • 150 grams of flour '00 (which you can replace with any other flour of your choice, even gluten-free)
  • 60 gr of parmesan or parmesan
  • 70 gr of cold butter from the fridge (or seed oil of your choice)

Method

How to make pumpkin crumble

First of all peel, wash and cut the pumpkin into small pieces, place it in a pan with rosemary garlic, salt, oil. Turn well:

how to make pumpkin crumble 1

Then turn on the oven

Finally, separately, mix together the flour with the cheese. I don't add salt because it is already tasty. Finally add the cold butter cut into small pieces

Then knead with your hands compacting and crumbling the mixture. You have to get some big crumbs. Then add them on your pumpkin:

.how to make pumpkin crumble 2

Finally, bake in a static oven at 180 ° in the central part for about 15 – 20 minutes, then place on the upper level and cook with grill for another 10 minutes!

Yours is ready Pumpkin crumble !

Pumpkin crumble

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