Tag: Pan

Pan recipes: cooking courgettes expertly – Gordon Ramsay’s version

Pan recipes: cooking courgettes expertly

Courgettes are a versatile and loved ingredient in the kitchen, capable of enriching any dish with its delicate flavor and crunchy texture. Among the many preparation methods, pan recipes represent a quick and tasty way to cooking courgettes artfullykeeping their flavors and nutritional properties intact.

The choice

Before you start cooking courgettes in a pan, it is important to pay attention to their choice. Opt for fresh, firm courgettes, medium in size and with shiny skin. Avoid those that are too large, as they could be fibrous, and those that are too small, which could be less tasty.

Cutting and preparation

To prepare courgettes in a pan, it is essential to cut them evenly to ensure even cooking. You can opt for slices, cubes or julienne, depending on the recipe you want to make. Before proceeding with cooking, you can also opt for a brief passage in boiling salted water to make them more tender.

Perfect cooking in the pan

Once the courgettes are prepared, it’s time to move on to cooking them in the pan. Use a non-stick pan and heat a drizzle of extra virgin olive oil. Add the courgettes and cook them over medium-high heat, stirring occasionally to prevent them from sticking. You can add herbs such as garlic, parsley or chilli to enrich the flavour.

Shades of taste

To make pan-fried courgettes even tastier, you can add ingredients such as fresh tomatoes, grated cheese, crispy bacon or olives. Experiment with spices and herbs to create unique and surprising combinations. Remember to add salt and pepper at the end of cooking to enhance the flavours.

Pan recipes for expertly cooking courgettes are a quick and easy way to enjoy this versatile vegetable in all its goodness. Choose quality courgettes, cut them carefully and cook them creatively to obtain dishes that will conquer the palates of all guests.

Mini pancakes (baked or pan) Very quick recipe Tavolartegusto – Gordon Ramsay’s version

mini pancake recipe - Recipe by Tavolartegusto

THE Mini Pancakes I am breakfast sweetsbrunch and snack delicious And delicious! The version small format of the great American classic! They are prepared with a few simple ingredients: milk, eggs, sugar and are formed with 1 teaspoon . They can be cooked either in the pan That baked all together! This is why I am very fast And ready to enjoy in 20 minutes! Excellent naturally, from serve on the plate with Maple syruphoney, fresh fruit, chocolate. Or from fill with Nutella or jam to create delicious turrets! In short, they will be there joy for the palate of the children and gods adults .
mini pancake recipe - Recipe by TavolartegustoFor the realization I relied on my super tested base successfully redone all over the web; but even faster! Why the egg whites are not whipped mix all the ingredients together with a whisk and the cooking time and your mini pancakes soft and exquisite They’re already on the table! With the same method you can also make mini pancakes without eggs or chocolate or for fitness lovers a protein version! Try them let me know if they are not absolutely amazing!

Discover also:

Nutella Pancakes (delicious with a creamy center thanks to the trick!)

Mini pancake recipe


Preparation Cooking Total
5 minutes 15 minutes 20 minutes

Cost Kitchen Calories
Bass American 202 Kcal


Quantity for approximately 80 pieces

  • 200 g of flour
  • 250 g of milk
  • 2 eggs
  • 30 g of sugar (granulated or cane)
  • 30 g of seed oil (or 30 g of melted butter)
  • 10 g of baking powder + 1/2 teaspoon of bicarbonate (or 1 whole sachet of baking powder)
  • 1 teaspoon of vinegar
  • 1 pinch of salt
  • a little butter for cooking

To accompany

  • 3 – 4 tablespoons of maple syrup (or warm acacia honey)
  • 3 tablespoons of blueberries



How to make mini pancakes

First of all, mix flour, yeast, salt and sugar all together with a hand whisk

Then add the milk little by little, always mixing with a whisk by hand, you will see that if you proceed slowly no lumps will form, always add little by little, mixing the vinegar, oil and whole eggs, until you obtain a batter. smooth.

In the meantime, heat a non-stick pan and grease it with butter but with a soaked handkerchief, cleaning off any excess.

Finally, when it is nice and hot, take the dough with a teaspoon and add it to a large non-stick pan, forming the mini pancakes of the size of 2.5 cm not bigger, because they widen a little:

how to make mini pancakes - Recipe by Tavolartegusto

Fill the entire pan in this way, placing them 2 cm apart each

At this point leave on medium heat. count about 30 seconds, when the typical bubbles will begin to form on the surface and detach from the pan. Then flip the mini pancakes with a spatula and voilà!

2/3 pans will be enough

Here we are ready Mini Pancakes!

mini pancake recipe tablertegusto - Recipe by Tavolartegusto

Baked mini pancakes

If you don’t want to use the pan you can make them directly on a baking tray, it’s important that it is non-stick. The method is the same.

First of all, grease with a handkerchief greased with butter, add teaspoons of your small pancakes at a distance and cook in a static oven already hot at 180 for 2 minutes in the lower part of the oven in contact, then turn with a spatula and cook also from the other side!

Be careful that the times could vary from oven to oven and also based on the size, so my advice is to always check the situation after 1 minute

How to serve Mini Pancakes

In this case I simply served with fresh blueberries And Maple syrup.

You can accompany your mini pancakes with fresh fruit of any kind or chopped dried fruit ,. or pieces of peaches in syrup!

For those with a sweet tooth you can opt for a handful of drops fondants or instead of maple syrup a chocolate frosting!

If you instead want to make turrets or mini stuffed pancakes then I advise you jams to taste : Strawberries and figs are my favorites together with apricot jam. But even homemade Nutella or pistachio spread are amazing or even cream recipes of your choice!


You can store them for 3 days in a plastic food bag, I recommend in the fridge. You can heat them either in a pan for a few seconds or in the microwave, they come back as freshly made!

Starry Neapolitan lasagne by Peppe Guida, the chef reveals how to make them at home with the pan trick – Gordon Ramsay’s version



Peppe Guida’s Neapolitan lasagna it is different from all the others. Usually this dish is cooked in the oven, but the chef finds that preparation too heavy and has modified it in his own way. Always use dry pasta, but season it with simple sauce and prepares it in the pan. What also changes is the pasta shape chosen, the mafaldone, which is no longer used so much in our cuisine. But according to him they are perfect to be roll up on the plate with the right seasoning. And they are also beautiful to look at, as well as good. Listen, listen, the result is incredibly exceptional.

Pan-fried lasagna


  • mafaldone 400 g
  • ricotta 2 tbsp
  • parmesan 2 tbsp
  • mozzarella 100 g
  • salt
  • pepper
  • minced beef 250 g
  • minced pork 250 g
  • slices of stale bread 3
  • eggs 2
  • pecorino romano 100 g
  • flour 50 g
  • white wine 1\2 glass
  • extra virgin olive oil
  • tomato puree 2 l
  • garlic 2 cloves


The first thing to do to prepare pan-fried lasagna is to combine the meat, salt, pepper, pecorino and the soaked and squeezed bread in a large bowl, mixing with a wooden spoon. Add the eggs and mix vigorously. With slightly wet hands, form meatballs, lightly flour them and brown them in a pan, adding the white wine. Let’s move on to ragù. In a pan, fry two cloves of garlic with extra virgin olive oil. Add the tomato and let it simmer for approximately 20 minutes. Add the meatballs to the sauce and continue cooking for another 15 minutes, adding salt to taste.

Keep warm. Chop the mozzarella. Lower the mafaldone in lightly salted boiling water and cook until al dente. One minute before the end of cooking, stir the pasta into the ragù for a few seconds. Out of the fire add the ricotta, parmesan, mozzarella and a pinch of pepper. Stir well and serve. Your pan-fried lasagna they are ready. Obviously, even in this case, they will always be much better the day after. All you need to do is put them back in the pan. Enjoy your meal.

Read also: Lasagne with pistachio and mortadella, stringy and creamy, are ready in just 10 minutes for Sunday lunch




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