Tag: Parmesan

Pasta alla Bisanzio, nothing but tomato. Ready in just 10 minutes, it’s a delicious and creamy lunch-saving recipe – Gordon Ramsay’s version

Byzantium-style pasta It’s a classic dinner-saving recipe. It’s one of those dishes to cook when you have guests at home and you didn’t even know it. It will have happened to everyone at least once. Maybe you’ve thought about make do with leftovers from the day before, or with a sandwich, and you don’t have any pan on the stove. Don’t worry, we have the recipe for you. They will only take us 10 minutes, the cooking time of the pasta, but you will still make a great impression. The pasta shapes we recommend for this recipe are half penne or zitior in any case short pasta.

Pasta alla Bisanzio

Ingredients

extra virgin olive oil 5 tablespoons
grain 4 tablespoons
tomato puree 500 g
semolina pasta 280 g
cherry tomatoes 20
basil
salt
pepper
garlic 2 cloves

Preparation

The first thing to do to prepare Byzantium-style pasta is to put the peeled garlic and two tablespoons of extra virgin olive oil in a pan. When the garlic is golden brown you can pour in the tomato puree. Rinse the cherry tomatoes under running water and cut them into wedges. Add the cherry tomatoes to the pan, season with salt and cook for 5 minutes over high heat. Bring plenty of lightly salted water to the boil in a pan, add the pasta, cook it and drain it al dente.

Tip the pasta into the pan, mix for 3 minutes over high heat, then add the parmesan, a few basil leaves, flavor with freshly ground pepper and season with the remaining raw oil. Transfer to a serving dish and serve immediately. Your Byzantium-style pasta it is already ready to be served. This mix of tomato puree and cherry tomatoes will give a lot of flavor to your dish. Simple but quality ingredients. As well as cheese, basil and pepper, which always make everything tastier. The sauce is prepared while you boil the pasta, making everything very quick.

Read also: Pasta and chickpeas with mushrooms, Super creamy without butter or cream, the secret is in the cooking water

Gratin carrots, the recipe with honey and parmesan – Gordon Ramsay’s version

If you are looking for a tasty, tasty and original side dish… you are in the right place! Today we prepare the carrots au gratin with honey and parmesan. I don’t have to tell you, they’re simply amazing, right? But don’t worry, they are also very easy because the preparation steps are few and simple.

The ace up the sleeve of this gratin carrots recipe is precisely the combination of parmesan with the honey. The first creates a irresistible crust under the carrots. The second gives one light frosting to the surface and the carrots become simply irresistible. A light, creative and vegetable-based side dish: what more could you want?

Baked gratin carrots, here’s how to prepare them

Even though the recipe is very simple, here are some small suggestions for obtaining truly perfect carrots au gratin with parmesan and honey:

Cutting carrots: Try to cut the carrots as evenly as possible. Then try to obtain large pieces that are more or less the same. This way the carrots will cook well, without some being cooked and others still being hard.
The cheese: I opted for parmesan but if you love strong flavours, the gratin carrots are also delicious with grated pecorino romano. In this case the contrast between the flavor of the cheese and the sweetness of the honey will be even stronger!
Honey: it is not essential, if you don’t like it you can omit it. However, you should know that you don’t taste much of him. In fact, it is only used to create a light glaze on gratin carrots. I used wildflower honey.
Cooking: I recommend cooking them in the middle position of the oven. In this way, being halfway, they will cook well both on the bottom and on the top.

I think I’ve told you everything, all you have to do is preheat the oven and prepare these delicious gratin carrots. I’m curious to know if you too will be surprised by their original taste and by that irresistible crust that is created around them! And please, if you try them and would like to show us your preparation, share a photo on social media and tag @tantofood.it!

Other recipes with carrots not to be missed:

Banana bread: the quick recipe – Gordon Ramsay’s version

Typical of Anglo-Saxon countries, the Banana Bread it is a soft and fragrant plumcake. A perfect banana bread for a tasty breakfast or snack zero waste.

Do you have overripe bananas at home and are you thinking of throwing them away? Stop! Try my banana bread recipe: it will amaze you.

I love this one anti-waste recipe and from food storage which can be prepared with a few common ingredients that we always have at home, recovering bananas, which often blacken all together before we can consume them all.

But I have to warn you, the procedure is unorthodox, born out of necessity, or rather, due to lack of time. In fact, to prepare the dough, I use a food processor, with which I blend the ingredients several times, which I add a little at a time.

The traditional banana bread recipe involves the separate preparation of some ingredients, then assembled in a bowl at the end. Even if it is not exactly the classic procedure, the result is truly appreciable, as is the saving in time, preparation and washing.

For this quick version of banana bread, I used my usual multifunction robot that you often glimpse in my live broadcasts and in my video recipes*.

The spicy touch of my banana bread: cinnamon

To make the dough even more special and fragrant, I added some ground cinnamon. A spice that, I don’t know about you, but immediately makes me feel comfortable and pampered. In fact, cinnamon, cinnamomum verum, is a small evergreen plant of the same family as laurel and its dried bark is part of the aromatic group of sweet and warming spices. Therefore perfect for intense and winter blends.

Regarding cinnamon, I’ll leave you with some purchasing advice to make your banana bread, also including cinnamon flowers, which look very similar to cloves and recall their scent.