Tag: Panko bread crumbs

Agretti omelette with a smoky note – Gordon Ramsay’s version

A Agretti omelette with touch smoked of smoked bacon. A rich and tasty second course to be served hot or cold.

In my review of recipes with agretti, the classic omelette could not be missing. However, I wanted to add a nuance of personal taste, which I love very much, especially in this period.

I’m talking about a delicate smoky note, which you can get with bacon or speck, but also with other ingredients. Let’s discover them together.

3 variations for your agretti omelette

Of fish

Try diced smoked salmon, to be inserted raw into the egg mixture. As for the version with bacon, I advise you not to add salt, but only a generous grind of black pepper. The flavor of the fish will be sufficient.

With cheese

Replace the smoked bacon with provola, always smoked, cut into 1x1cm cubes. Also in this case you can skip the step in the pan, while it will be necessary to add salt to the mixture of your agretti omelette.

Of tofu

Yes the smoked tofu*, instead of bacon, it will give that smoked touch to your agretti omelette, making it unforgettable. Here it is essential to add a pinch of salt, perhaps smoked.

Creamy penne, asparagus and canned tuna. The quick recipe that can be prepared in 10 minutes with the milk trick – Gordon Ramsay’s version

A first spring course, creamy, easy and tasty. A quick first course to prepare, just a few ingredients are enough to amaze your guests. The creaminess is given by the spreadable cheese, you can choose the one you like. I mixed it with the spreadable cheese of chives, finely chopped, for an even more particular flavour. Without considering that asparagus is very good for our body.

Creamy penne, asparagus and tuna

Ingredients:

180 g of pasta
150g of asparagus
80 g of tuna in oil
extra virgin olive oil
50 g of spreadable cheese
chives
1/2 spring onion
2 tablespoons of milk
salt
parsley
chilli powder (if desired)

Method:

To prepare creamy penne, asparagus and tuna, start washing the asparagus, remove the white part, and cut the stems into rounds. Keep the tips, which will be used to garnish the final dish. In a large pan, put a couple of turns of extra virgin olive oil, brown the tips first, set them aside. Add the chopped spring onion and the asparagus slices. Cook for a couple of minutes.

Add tuna, mix, and cook for another five minutes.

Chop chivesmix it with the spreadable cheese, add it to the pan,

add the milkand, mix and season with salt.

Cook pasta al dentepour it directly into the pan, mix,

plated, completing the dish with the asparagus tipschopped parsley and chilli powder.

Read also: Creamy spaghetti alla flag by Benedetta Rossi, Ready in 10 minutes without cooking almost anything. A unique goodness

Bittersweet balance: get the perfect sweet and sour – Gordon Ramsay’s version

In cooking, the bitter-sweet balance is one of the keys to creation memorable dishes that satisfy the palate in a harmonious way. There combination of sweet and bitter flavors can transform a simple dish into an extraordinary culinary experience, and achieving the perfect sweet and sour requires in-depth knowledge of ingredients and cooking techniques.

The importance of bittersweet balance

The contrast between sweet and bitter is a distinctive feature of many traditional cuisines around the world. In Italy, for example, thebalsamic vinegar and the honey they are often combined to create sweet and sour sauces that accompany meats, cheeses and vegetables. This combination of contrasting flavors adds complexity and depth to dishes, creating a gustatory harmony that stimulates the senses.

Techniques to obtain the perfect sweet and sour

To achieve the right balance between sweet and bitter in the kitchen, it is important to choose high quality ingredients and balance the proportions carefully. Here are some techniques to create the perfect sweet and sour dessert:

1. Choose the right ingredients

Using fresh, high-quality ingredients is key to achieving maximum flavor. Opt for Acacia’s honey or chestnut honey for a natural and delicate dessert, and choose a aged balsamic vinegar for a more complex and intense flavour.

2. Balance the proportions

The secret to a perfect sweet and sour dessert is finding the right balance between sweet and bitter. Experiment with different proportions of sugar and vinegar until you reach the desired taste, also taking into account the other flavors present in the dish.

3. Slow cooking and reducing

To intensify the flavors and obtain a thick and creamy consistency, it is advisable to cook the sweet and sour sauce slowly until it is reduced by half. This process allows the flavors to concentrate and the sauce to thicken naturally.

The sweet-bitter balance is an essential element for creating tasty and sophisticated dishes in the kitchen. With the right combination of quality ingredients and appropriate cooking techniques, it is possible to obtain the perfect sweet and sour dessert that will surprise and delight your diners.

Chef Gordon Ramsay Recipes