Tag: Panko bread crumbs

the quick and delicious recipe without grease! – Gordon Ramsay’s version

Fried pumpkin


There Fried pumpkin it's a side greedy, also perfect as snacks! It is about pumpkin sticks, first sautéed in the egg, then in breadcrumbs and finally fried in boiling oil. For a surprising result: a Fried pumpkin golden, Crisp And without grease thanks to thick breading ! A unique goodness to which it is impossible to resist!

Fried pumpkin

For the very easy preparation And rapid you can choose the type of pumpkin you prefer. The secret to a perfect result is cut the pumpkin into equal pieces, like this yes it will cook evenly. Few minutes And will be ready on the table hot, steaming and crunchy! Just like Pumpkin Chips are ideal not only as a side dish to accompany a thousand seconds dishes, from cheeses, to meat, to roasts, but also to be served as aperitif, finger food, starter, for snack!

Discover also:

Pumpkin fritters (fluffy morsels with grated raw pumpkin!)

Fried pumpkin recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 45 minutes 55 minutes

Ingrediants

Quantity for 2 people
  • 300 – 400 grams of pumpkin
  • 1 egg
  • 5 – 6 tablespoons of breadcrumbs (also gluten-free)
  • fry oil
  • salt

Method

How to make fried pumpkin

First of all peel the pumpkin and cut into sticks of 5 – 6 cm

how to make fried pumpkin

Then place the pumpkin in a bowl, pour the beaten egg into it with a fork and mix with your hands very well, so that all the sticks are well soaked.

Finally dip in 3 distinct shots, groups of pumpkin in the breadcrumbs previously placed in the bowl and shaking and swirling, make sure that the sticks are perfectly breaded.

bread the fried pumpkin

Once well breaded, place the breaded pumpkin on a plate and repeat the operation until all ingredients are used up!

Then bring plenty of oil to temperature in a large pan. Fry in 2 stages so that the pumpkin is not against each other. Fry for about 2 and a half / 3 minutes until it becomes golden and crunchy.

Finally drain with a slotted spoon and place in a plate on absorbent paper without pressing for a few seconds, then transfer to a serving dish!

Yours is ready Fried pumpkin!

fried pumpkin recipe

Delicious freshly made. However, you can keep it for about 1 day at room temperature!

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Autumn salad with fruit and pomegranate – Gordon Ramsay’s version

Autumn salad with fruit and pomegranate


L'Autumn salad with fruit and pomegranate it is a delicious and genuine seasonal side dish, ideal for savoring the colors and scents of autumn.

This mixed salad consists of a lettuce base to which a lot of good seasonal fruit is added such as apple, pear, orange and the fantastic pomegranate.

Lettuce can be replaced with another type of salad that you prefer, such as valerian or a gentle salad or sweet radicchio. The important thing that it is not a bitter quality.

This excellent Autumn salad it can be served both for a delicious appetizer, or as a side dish to a main course of white meat or fish. Rich and refined, it is also very beautiful to look at and will make you look great with your guests!

Autumn is a wonderful season for its colorful and tasty fruits rich in vitamins and minerals. The table is enriched with a thousand colors and tasty recipes. Not only the salads but also try to make this beautiful autumn fruit salad.

Success is guaranteed.

Autumn salad with fruit and pomegranate

Autumn salad with fruit and pomegranate

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Pumpkin barley (creamy and fragrant) Quick recipe in 30 minutes! – Gordon Ramsay’s version

Pumpkin barley


L'Pumpkin barley it's a first course autumnal, hot And comforting, an 'alternative to the classic Pumpkin Risotto! In this case made with Barley, a ceral rich in fiber, that's right like risotto; first comes toasted in a pan and finally cooked slowly in the Cream of pumpkin flavored with Rosemary! Imagine the absolute goodness: very creamy, scented, from delicate flavor but at the same time tasty! Pumpkin barley

It is also a quick preparation and a lot too easy! In little more than 30 minutes is ready on the table! For the realization you can choose the pumpkin you prefer, I prefer the delica or valance, which have a thicker texture and a tastier taste! The secret for a perfect result is the slow and steady cooking as well as always keep moist the orzotto with the necessary liquids! Trust me and you will be amazed at the result: a Pumpkin barley from the unparalleled goodness preparing it as soon as possible throughout autumn and winter! Great hot but also warm, as a substantial first course both for lunch that for dinner! Also ideal for children who will love it to death and i Vegans! because without butter and without animal fats!

Discover also:

Spelled soup (simple and delicious, the basic classic recipe and many variations!)

Pumpkin barley recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 30 minutes 35 minutes

Ingrediants

Quantity for 4 people
  • 320 gr of pearl barley
  • 600 grams of pumpkin pulp (net waste weight)
  • 1 liter of boiling water (or vegetable broth)
  • 1 cup full of dry white wine
  • 3 – 4 tablespoons of extra virgin olive oil (intense flavor)
  • 2 sprigs of rosemary
  • salt
  • 2 – 3 tablespoons of parmesan or parmesan (optional)

Method

How to make pumpkin barley

First of all, slice the pumpkin with all the peel and follow the steps to prepare the BAKED PUMPKIN

if you cut it thin it will take a few minutes to cook!

When the pumpkin is half cooked after the first 10 minutes, heat the oil in a large pan where you will prepare the orzotto and put the water or broth to boil.

Then add the barley to the pan. Toast on a high flame for 2 – 3 minutes

Finally add the white wine and let it evaporate completely for the time necessary.

Then lower the heat and add 2 ladles of boiling water to your barley and cook very slowly with the lid on until it absorbs all the water.

Check the pumpkin, when it is soft, take it out of the oven, peel it in a few seconds, blend with a blender, adding if too thick 1 ladle of boiling water:

how to make pumpkin orchard

At this point, pour all the hot pumpkin cream into the barley, 1 or 2 ladles of boiling water and 2 sprigs of rosemary.

Finally, turn well and leave to simmer with the lid on for 10 – 12 minutes, adding water if you see it dry and turning from time to time.

Finally find out, evaluate the cooking, the time required depends a lot on the type of barley, remember that it must be soft to the bite, although al dente!

When cooked, add the salt, remove the sprigs of rosemary, stir over a low heat with a drizzle of oil and the Parmesan!

It must be creamy and not dry, so you can decide if it still needs water!

Yours is ready Pumpkin barley

Pumpkin barley

You can keep at room temperature for half a day, then in the fridge for 1 day. Just heat it with a few tablespoons of water.

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