Tag: Parmesan

Spaghetti with mussels Puzzulana style, the secret of 7 spoons to make them creamy and tasty. Better than clams – Gordon Ramsay’s version

Spaghetti with puzzulana mussels they are called this way because they are a recipe from Campania, particularly from the area of Pozzuoli. Seafood abounds here and this dish is often the protagonist of family tables, also because it is very simple and quick to prepare. The scent of the sea it fills the house and the mussels are so tasty you don’t need many other ingredients. In fact these spaghetti are prepared blank. We obviously advise you to buy top quality fish from your trusted fishmonger, and if you want to save time you can buy them already cleaned and shelled.

Spaghetti with mussels puzzulana style

Ingredients x 4

mussels 1 kg
extra virgin olive oil 7 tablespoons
garlic 2 cloves
pepper
salt
chopped parsley
spaghetti 350 g
grated cheese

Preparation

The first thing to do to prepare spaghetti with puzzulana mussels is cleaning seafood. Remove the byssus and rinse them under running water rubbing them together. Transfer them to a pan, wet them with a glass of water, cover with a lid and let them open over medium heat. Once they are all open, let them cool and then shell them and keep them aside in a bowl. Filter their cooking liquid and save this too. Meanwhile you can put the water for the pasta on the heat. Salt it very little because the mussels are already very tasty.

Meanwhile, heat in another pan the 7 tablespoons of extra virgin olive oil. When it is hot, add the mussels, their cooking liquid and a sprinkling of pepper. Cook for 3 minutes. Drain the pasta al dente and transfer it to the pan with the seafood, then sauté everything and season. Serve and complete with a sprinkling of chopped parsley, pepper and, if you like, grated parmesan. Your spaghetti with mussels puzzulana style they are ready. Enjoy your meal.

Read also: Spaghetti in Aeolian sauce, the recipe with ancient Sicilian flavors that is made with two ingredients in 5 minutes

Viennese donuts with cherry jam – Gordon Ramsay’s version

If you want to prepare an irresistible dessert that will leave everyone speechless, then try these delicious ones Viennese donuts rfilled with cherry jam. A soft leavened dessert with a red heart of cherry jam!

Viennese donuts, also known as Krapfen or Berliner, can be filled with jam or custard or hazelnut cream. In short, you can choose your favorite filling.

In a few simple steps, you can delight everyone’s palate with these soft and delicious sweets with a creamy heart. And the great thing is that you don’t need to be an expert pastry chef to make them successfully! Follow our steps and you too will be able to prepare truly irresistible delicious desserts.

The Viennese donuts should be fried in abundant seed oil. If you prefer a lighter version that requires cooking in the oven, try the recipe for baked Krapfen.

Simple and absolutely delicious! What are you waiting for? Grab the ingredients and get to work. Enjoy your meal!

If you do not have a pastry syringe available, there are however several ways to fill the donuts with jam without the use of specialized equipment. Here are some alternative methods:

Using a homemade piping bag: You can make a homemade piping bag using a clean food bag. Fill the bag with cherry jam, pushing the jam towards one corner of the bag. Cut a small part of the corner of the bag and use this hole to squeeze the jam into the donuts.
Using a disposable piping bag: If you have disposable pastry pockets available, you can fill them with cherry jam and cut a small corner to allow the filling to come out. This method is similar to using a homemade piping bag, but the disposable pastry bags are already pre-shaped and may be more convenient to use.
Using a small spatula or teaspoon: If you don’t have access to piping bags or pastry bags, you can use a small spatula or teaspoon to spoon the jam into the donuts. Simply open the donut slightly, insert the tool and add the jam by gently pushing it inside.

Light pasta with vegetables: you can eat it every day and you won’t gain weight – Gordon Ramsay’s version

A simple and tasty dish, also perfect for those who are… diet.

There light pasta with vegetables it is a simple and tasty dish, perfect for any occasion. It’s a healthy dish And nutritiouswhich can be prepared with any type of vegetable, depending on tastes and seasonal availability.

In this recipe, we propose as a type of pasta fusilli, seasoned with a mix of carrots, broccoli and peas. These vegetables are all rich in vitamins, minerals and fibreand they go perfectly together.

Preparing light pasta with vegetables is very simple. Just cook the pasta in boiling salted water, while you prepare the sauce with the vegetables in a pan. Once the pasta is cooked, drain it and add it to the sauce, sautéing everything to mix the flavors well.

For a richer dish, you can add a spoonful of basil pesto or a spoonful of tomato concentrate. If you prefer a creamier dressing, you can add a little cream or Greek yogurt to the dressing.

Here are some tips for preparing perfect fusilli with vegetables:

Choose fresh, seasonal vegetables.
Cut the vegetables into evenly sized pieces, so they cook evenly.
Don’t cook the vegetables for too long, so that they remain crunchy.
Add the pasta to the sauce while it is still hot, so that it flavors well.

Fusilli with vegetables is a dish that both adults and children like. They are an excellent idea for a quick and light lunch, or for a tasty dinner.

Also ideal to enjoy cold and to take for lunch at the office or university, for a light but nutritious and complete meal.

Variants some light pasta with vegetables

The fusilli with vegetables recipe can be easily modified to suit your tastes. For example, you can add other vegetables, such as courgettes, aubergines, peppers, tomatoes or mushrooms. You can also add other ingredients, such as sausage, ham or cheese.

Here are some ideas for variations of fusilli with vegetables:

Fusilli with vegetables and sausage: add 100 g of crumbled and browned sausage at the end of cooking.
Fusilli with vegetables and ham: add 100 g of diced raw ham at the end of cooking.
Fusilli with vegetables and cheese: add 100 g of grated cheese, such as Parmigiano Reggiano, pecorino or provola, at the end of cooking.
Fusilli with vegetables and pesto: add 1 tablespoon of basil pesto to the dressing.
Fusilli with vegetables and tomato paste: add 1 tablespoon of tomato paste to the dressing.
Fusilli with vegetables and cooking cream: add 1 tablespoon of cooking cream to the dressing.
Fusilli with vegetables and Greek yogurt: add 1 tablespoon of Greek yogurt to the dressing.

Experiment and find the variation you like best!

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Chef Gordon Ramsay Recipes