Tag: Parmesan

Vegetarian sushi: the vegan futomaki recipe – Gordon Ramsay’s version

If you want to prepare a Vegetarian Sushi, This is the right place. I will explain to you step by step how to make gods vegan futomaki with colorful and crunchy vegetables.

Sushi, an iconic dish of Japanese cuisine, is loved around the world for its freshness and its ability to combine flavors in surprising ways. There are truly infinite variations, most of which include raw or cooked fish.

Today I want you to try a vegetarian version of sushi, in particular my vegan futomaki, based only on vegetables. A delightful alternative for those looking to explore a completely vegetable variant of this dish.

Unlike simple hosomaki, which you can find here in my salmon versionfutomaki are richer in flavors, textures and colors.

A futomaki it is a type of sushi rolled with external seaweed, it is thicker than traditional hosomaki, and can include a variety of julienned vegetables, making each bite a true explosion of flavors.

The rice for your vegetarian sushi

As with any type of sushi, the preparation of rice is critical.

The first step is washing. To avoid excess starch and a sticky effect, it is necessary to wash the rice carefully, leaving it to soak for a few hours, changing the water every 30 minutes and rinsing it thoroughly before putting it in the pan.

Once washed and rinsed, simply cover it with double its volume in water, bring to the boil, lower the heat and cook with the lid until the water is completely absorbed, for about 10 minutes. Without removing the lid, let it rest for another 10 minutes then season with vinegar and sugar.

Once cooled, the rice will be ready for your favorite sushi and transformed into uramaki, hosomaki, nigiri or futomaki. Also vegetarian.

The video recipe of my vegan futomaki

You find it on my Instagram channel @lennesimoblog here.

Cake with chocolate eggs – recipe with 2 eggs – Gordon Ramsay’s version

There cake with chocolate eggs it is a soft and delicious dessert that hides inside the small chocolate eggs. It is one of the ideal desserts to prepare after Easter, when you find yourself with chocolate eggs at home and you don’t know what to do with them.

There base of the cake it is composed of a soft and delicate dough, enriched by a shower of chocolate eggs that melt gently during cooking, creating small and delicious points of surprise and pleasure.

Served as dessert for birthday parties, family reunions or simply to pamper yourself at breakfast or after dinner, the cake soft with chocolate eggs conquers the hearts of adults and children with its simplicity and goodness.

This simple cake is prepared with only two eggs, little sugar (since there is chocolate from the eggs) and without butter.

Let your children help you unwrap the chocolate eggs and place them in a circle on the cake dough before baking: they will be happy to help you.

It is a dessert that brings with it an atmosphere of celebration and happiness, an irresistible dessert that brings joy to anyone who tastes it.

Let’s see the recipe.

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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.

Chef Gordon Ramsay Recipes