Tag: parsley

Christmas cake, the rustic Neapolitan pizza that is prepared for lunch on the 24th. The softest and best there is – Gordon Ramsay’s version

There Rustic Neapolitan pizza, is a savory cake, of Campania origins. A cake that, as per tradition, is prepared for lunch on Christmas Eve to “keep light” in view of the dinner. As time passes, this delicious rustic pizza is prepared at any time of the year. An excellent idea to prepare and enjoy for Christmas Eve lunch, instead of the more classic one Esacrole pizza. The filling can vary according to your tastes, and/or what you have in the fridge, I advise you to prepare this fantastic rustic cake well in advance, if you have time even the night before.

Christmas cake

Ingredients:

For the dough:

500 g of 00 flour
5 eggs
10 g of fresh brewer’s yeast
300g of water
60 g of suet
10 g of salt
1 level teaspoon of sugar
pepper

For the stuffing:

150g of diced salami
50 g of diced bacon
50 g of cooked ham cut into pieces
100 g of pecorino romano diced
100g of spicy provolone diced

Method:

To prepare the rustic Neapolitan cake, start putting the flour in a bowl, dissolve the yeast in a little water, taken from the total, and the teaspoon of sugar. Start kneading the flour with the remaining water, also add the yeast. and continue kneading for about ten minutes, finally add the salt. Let the mixture obtained rest for at least an hour.

After this time, add the suet and the pepper, mix everything well. Add the eggs one at a time, stirring constantly, finally the cured meats and cheeses. Grease a twenty-six centimeter round baking pan and pour the resulting mixture into it. Leave to rest. for another hour, then bake in a preheated oven at 180°, and cook for about fifty minutes, obviously cooking times always depend on your oven. Remove from the oven, let cool and settle completely before serving and enjoying.

Truth about Parsley: It’s Not Poisonous, But Beware of the Essential Oil! – Gordon Ramsay’s version

Parsley, one of the most used aromatic herbs in Mediterranean cuisine, has been at the center of debate and confusion regarding its food safety. Contrary to rumors, parsley itself is non-toxic and can be safely used to flavor a variety of dishes.

However, there are some important precautions to take regarding essential oils extracted from parsley. These oils contain four compounds that can have adverse effects on the human body if taken in excessive quantities. Here is an overview of these compounds:

Apiolo: In moderate doses, apiol, one of the components of parsley essential oil, can act as an emmenagogue, easing menstrual flow and relieving cramps. However, in excessive doses, it can cause abortive effects, liver damage and other gastrointestinal disorders.
Myristicin: This alkaloid, present in parsley essential oil, has narcotic effects and can alter the central nervous system, increasing the risk of seizures if ingested in large quantities.
Xanthotoxin: Xanthotoxin is a natural compound that can cause photosensitivity. As a result, parsley essential oil should be avoided before sun exposure, as it may increase the risk of sunburn.
Bergaptene: This compound, similar to xanthotoxin, has photosensitizing properties and should be used with caution on the skin before exposure to sunlight.

Additionally, parsley is high in oxalates, which can cause problems for those with kidney stones. However, if you do not have this condition, moderate consumption of parsley can be beneficial to your health, as it is a good source of vitamins (such as vitamin K and vitamin C), folic acid and minerals (such as calcium and potassium ).

Therefore, to fully enjoy the culinary pleasures of parsley and benefit from it for your health, it is important to know its positive aspects and the necessary precautions regarding essential oils. This way, you can continue to enrich your recipes with this delicious aromatic herb worry-free and safely.

lucadeejay

Father, Husband, Journalist. A #GlutenFree and #Fearless traveller.

Cubbaita or giuggiulena, the Sicilian dessert made for the Immaculate Conception. Better than nougat with only 3 ingredients – Gordon Ramsay’s version

There cubbaita, also known as giuggiulena, is a traditional dessert originating from Sicily and Calabria. This brittle is prepared with toasted almonds, sesame seeds, honey and is flavored with orange peel. Its roots are clearly of Middle Eastern origin, as the term “cubibaita” has Arabic origins, derived from “quibbiat”, which means “almondy”.

It was the Saracens, during their dominion in the 11th century, who introduced this dessert to Sicily. Cubbaita is often associated with the Christmas period, but its goodness makes it suitable to be enjoyed at any time of the year, both as a delicious end of a meal and as a delicious snack. Plus, the scent it gives off will make you salivate. Try it!

Cubbaita, sweet almond

Ingredients

130 g of almonds
300 g of honey
500 g of white sesame
1 orange
150 g of sugar

Preparation

Start by transferring almonds on a baking tray lined with baking paper. Toast them in a preheated oven at 170°C for about 10-15 minutes, turning them from time to time to ensure even cooking. Once toasted, take them out of the oven and let them cool. Then, pour in the honey in a thick-bottomed pan and place on the heat. Let it melt until it is liquid enough. Add it sugar to the pan, mix well and cook over low heat for a few minutes. When the caramel has reached a light boil, add the sesame seeds and stir vigorously to combine the ingredients.

Also add the grated orange zest and toasted almonds. Continue cooking until the mixture reaches a nice amber color, it will take about 10 minutes. Immediately pour the mixture onto a sheet of baking paper, using a wooden spoon. Cover with a second sheet of baking paper and roll out the mixture with a rolling pin, obtaining a thickness of about 1 cm. Let your cake cool slightly and then cut out lots of rectangles. Allow to cool completely and then transfer them to a serving plate before serving. Enjoy your meal!

Chef Gordon Ramsay Recipes