Tag: Panko bread crumbs

Spelled Salad Quick and easy recipe – Gordon Ramsay’s version

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Spelled salad: A fresh first course (or single dish), ideal for a summer lunch, topped with celery, raisins, Grana and almonds. A mix of flavors that combine perfectly with each other for a fresh and delicious dish. Also perfect for the lunch box to take to the office!

Ingredients for 4 people

  • 300 gr of pearl spelled
  • 3 sticks of celery
  • 3 tablespoons of sultanas
  • 40 gr of almonds
  • flakes of Grana Padano
  • 3-4 tablespoons of extra virgin olive oil
  • Salt to taste.



  1. We wash the pearl spelled under running water, drain and pour in boiling salted water for the cooking time indicated on the package (generally 20 minutes).
  2. Meanwhile, put the sultanas in water, soak them for 20 minutes.
  3. We wash the celery stalks and cut them.
  4. We chop the almonds coarsely.
  5. Drain the spelled at the end of cooking and give it a quick rinse under cold water.
  6. We pour all the ingredients in a salad bowl (Spelled, raisins, celery, almonds)
  7. Season with extra virgin olive oil and add the flakes of Grana Padano.
  8. We serve at room temperature or cold.

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Enjoy your meal!


White chocolate cake pops – Gordon Ramsay’s version

White chocolate cake pops

The recipe for these chocolate cake pops was born a few years ago to recycle panettone left over from the Christmas holidays, but it is also perfect with a common sponge cake, a pandoro or a dove. The extra touch? A few drops of color in the dough before covering it with white chocolate.

I remember that the first year I was so passionate about chocolate cake pops, to involve friends and relatives, withdrawing their leftover panettone and transforming them into a thousand different variations (like these cake pops with rum and dark chocolate). Since then, every year, always a few weeks before, I have bought extra panettone specifically to prepare them by popular demand. Next year there is a very strong risk of meeting them again for a late September meal!

To color the filling of my white chocolate cake pops I used a few tablespoons of blended boiled beet pulp, but if you want you can use the food coloring you prefer: you can find them in the departments dedicated to pastry ingredients in large supermarket chains. Isn't it a perfect idea also for a birthday party for the little ones?

A perfect recycling recipe for the Monday appointment of I open the pantry and cook.

White chocolate cake pops

ingredients for 12 cake pops of panettone


  • 250g of panettone
  • 2 tablespoons of almond milk
  • a few drops of vanilla essence
  • 1 small boiled beetroot (for 2 tablespoons of pulp)
  • 100g of white chocolate
  • topping to taste


First, I chopped the panettone coarsely with my hands, I added the almond milk where I dissolved the vanilla essence, then I also added the small blended beetroot and I kneaded some balls, pressing them well with your hands. It will be about 12.

Then I prepared the ganache, breaking up the chocolate in a small bowl, passing it in the microwave, 650w for 30 seconds at a time. At each turn I mixed until the mixture was soft.

I then dipped the tip of mine toothpicks in chocolate (I used the skewer ones split in half, normal toothpicks are too thin and short!). I skewered a ball (stopping before going to the other side) and let it rest in the refrigerator. That tip of chocolate, solidifying, will keep our panettone cake pops still during the final processing.

I put them all in, keeping them upside down and moved on to the decoration, keeping the chocolate warm.

I dipped the cake pops in melted white chocolate and sprinkled them with chopped cocoa beans and pink peppercorns, but you can use sugar dragees, dried fruit or whatever your taste suggests. So, I fixed the toothpicks in a thick slice of bread, so that they could remain straight without leaning on each other.

I left in fridge my cake pops for a few hours (hard to resist the temptation to taste them first, but trust me, you will be rewarded with the right consistency). I served them in some glasses full of rice (which I keep for these uses and for cooking in white if I have any left over after the deadline).

If you fear that it is too complicated you can do as I do and dip the panettone meatballs in melted chocolate and leave them free, like white chocolate truffles, to be enjoyed with a fork.


White chocolate cake pops

Margherita pizza with chestnut flour – Gordon Ramsay’s version

Margherita pizza with chestnut flour

It may look like a wholemeal pizza, but it is a delicious Margherita pizza with chestnut flour.

An alternative to classic pizza margherita recipe, this chestnut flour pizza is also made with a part of Manitoba flour, perfect for reducing its caloric intake and increasing its leavening power.

It is the first time that I try a leavened product based on this flour, with which I usually make mine castagnaccio. A beautiful discovery that I wanted to inaugurate with my favorite pizza: the Margherita. This is the pizza I always use to test a new pizzeria and, as in this case, also to experiment with a new blend of flours.

So here is the recipe for my pizza Margherita, simple simple, to be cooked in a pizza oven, or, by lengthening the time a little, in a normal domestic static oven.

Margherita pizza with chestnut flour

ingredients for two pizzas with chestnut flour


for the pizza dough
  • 150 g of chestnut flour
  • 150 g of Manitoba flour
  • 175/200 ml of warm water
  • 10 g of salt
  • 6 g of dry yeast
  • 10 g of sugar
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste
for the filling
  • 2 fresh mozzarella of 125 g each
  • 400 ml of selected tomato sauce
  • 4 tablespoons of extra virgin olive oil
  • a bunch of fresh basil
  • 1 teaspoon of dried oregano
  • Salt and Pepper To Taste


As for a normal one Pizza margherita, I started from the dough, dissolving the yeast and sugar in a little warm water and pouring them into the center of the flour. I also added the remaining water, always warm, the oil and salt, then, with the help of a fork, I mixed the water from the center, incorporating the flour little by little with my hands. With energy, I began to knead to mix all the ingredients, until the mixture was elastic but not sticky.

I created a spherical shape by folding the outer edges of the dough inwards. It must be smooth and compact. I turned it upside down and turned it between my hands resting on the work surface with my palms facing slightly upwards, as if to form a V (this operation is called "pirlatura").

I placed the dough in a bowl greased with oil and covered with cling film, letting it rest for about 3 hours in a warm place (I use the "rising" function of my oven which guarantees a constant temperature of 30/35 ° ). Finally, I cut the dough into 2 parts, formed 2 pallets, manipulating them as little as possible, and let them rest on a baking sheet, always warm and always covered.

In a bowl I combined the tomato puree (but the peeled tomatoes will also be perfect), with the oil, salt, pepper and dried oregano (if you wish you can flavor the tomato with a clove of crushed garlic, to be removed at the time of service). I drained the mozzarella, I dried and chopped with my hands.


Once fully matured, I spread a mixture on the shovel of the oven (here I leave you the link of mine G3 Ferrari Pizza Express Delizia oven*) Sprinkling it with a little durum wheat semolina flour. I rolled out the dough, pushing it with my fingertips from the center outwards, without touching the edges to leave the classic cornice.

Once stuffed with the fragrant tomato and mozzarella, I placed the pizza on the refractory stone of my oven, preheated to 400 °. After about 4 minutes it is ready to be enjoyed!


To cook it in a normal domestic oven, bring it to 220 ° and place your two pizzas laid out on the pan resting on the base, always sprinkled with semolina. Cook the first 8 minutes with the tomato only, then add the mozzarella and finish cooking for another 10 minutes.

When I prepare the pizza in the pan, I move it to the top of the oven for the last 2 minutes of the grill to obtain a golden effect on the cornice, which I brush with the bottom of the tomato sauce.

I served with another sprinkling of oregano, a few drops of raw oil and basil leaves.


Margherita pizza with chestnut flour

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