Tag: Pear

Salty Danube, the recipe – Altrofood – Gordon Ramsay’s version

When we talk about the Danube, many immediately think of the river. For the hungriest, however, the stomach will surely start to growl because we have just mentioned the soul of all parties: the inevitable “ball”, Sweet or saltystuffed, to be removed one piece at a time… At parties the most popular is certainly the version with cured meats and cheeses and that is exactly what we will do together today: the Danube Salt!

Why is it called that?

This similarity in the name is not a coincidence, in fact it is intentional! The name “Danube” in fact derives from the aesthetic similarity of the dish with the river landscape: just as the Danube river crosses Europe creating enchanting landscapes and unites different culturessimilarly the salted Danube, made up of many small balls of bread filled, combines different flavors in a single dish.

The origins of the recipe

The Danube Salt it is one of the rustic cakes typical of Neapolitan cuisine. Naples, needless to say, is the capital of yeasts. In fact, it is from here that it comes classic pizza but also goodness like babà (also savory), the casatiello or the tortano. The Danube is one of these delights not to be missed and today we will prepare it together.

How to make salty Danube

The Danube is characterized by its shape and composition: it is made up of many small spheres of soft texture. The rule is that when brought to the table, each ball must be separated strictly with your hands. Within these soft morsels it will turn out to be stuffed tasty And stringy.

And you? Are you ready to replicate the recipe? We’ll leave you some other ideas here to save for next time, but now… Hands in the dough and let’s get started!

Paccheri with lobster alla poveralla, the super delicious and expense-saving recipe that is even better than the classic one. Perfect for Christmas Eve – Gordon Ramsay’s version

THE paccheri with lobster it is the first must par excellence during the Christmas holidays. Precisely the protagonist of the Christmas Eve culinary traditions is the lobster, but purchasing it alive can be expensive due to price variations. The optimal choice, considering the costs and complexity of fresh cooking, is to opt to purchase lobster already packaged and cleaned from the frozen department.

This easy solution guarantees low costs, freshness and simplicity in preparation. The sauce the resulting product is rich, containing lobster meat and parts kept “whole”, tasty, irresistible enough to have to make the slipper. In fact, this low-cost recipe explains how to make a delicious sauce even with frozen products, your guests won’t even notice. Try it

Paccheri with lobster

Ingredients for 4-5 people

400 g of Gragnano paccheri or Garofalo pasta
2 frozen lobsters weighing approximately 400 g each
15-20 fresh Pachino cherry tomatoes
2 cloves of garlic
1 white onion
500 ml of stock or fish broth
1 shot of brandy
Extra virgin olive oil, chopped parsley, salt, pepper to taste

Preparation

You do defrost the lobsters at room temperature. Once defrosted, cut them in half along their entire length with scissors. Clean the heads carefully removing the entrails and wash them well under running water. Dry them with kitchen paper and remove the claws, crushing them lightly with a nutcracker to release all the pulp during cooking.

In a large pan, place the peeled garlic cloves together with 4 tablespoons of extra virgin olive oil. You do brown the garlic for a few minutes, then remove it and add the previously peeled and finely chopped onion. Let the onion brown, being careful not to let it burn. Add the washed and chopped cherry tomatoes, cooking over high heat for about 10 minutes and stirring frequently.

While you prepare the seasoning, in a large pan, cook the paccheri al dente. Add the lobsters to the pan with the seasoning and sauté over high heat until the pulp changes colour. Season with salt and pepper, and deglaze with brandy. Leave to cook for 10 minutes, adding a ladle of fish stock from time to time. When the sauce has reduced, turn off the heat.

Drain the paccheri and add them to the sauce. Sauté for about 3 minutes, whipping the pasta with the addition of a few ladles of fish stock. Stir continuously. Turn off the heat, sprinkle the paccheri with chopped parsley, arrange on serving plates and serve immediately. Enjoy your meal!

Read also: Paccheri with sea scent on broccoli cream: the best Neapolitan recipe between sea and land there is

Seasonal products in January: a winter treasure of flavours – Gordon Ramsay’s version

January, with its cold weather and short days, might seem limiting in terms of the variety of fresh produce available. However, it is precisely in this period that some fruits and vegetables reach their peak their pinnacle, offering intense flavors and essential nutrients. In this article, we’ll explore the jewels of the January season, highlighting how these products can enrich our table and our palate.

January fruit: sweetness and depth

Oranges: an explosion of vitamin C

Oranges, with their vibrant hue and sweet-tart flavor, are a winter fruit mainstay. Rich in vitamin C, they help strengthen the immune system during the colder months and add a touch of freshness and color to the gray days of January.

Apples: versatility and shelf life

Apples, available in many varieties, are a versatile fruit that keeps well during the winter. With a balance between sweetness and acidity, apples can be enjoyed plain, but they are also suitable for cooking, becoming the protagonists of winter cakes and desserts.

January vegetables: nourishment and flavour

Cabbages: nutritional richness and versatility

THE damn, in all their varieties (savoy cabbage, cauliflower, broccoli), are an excellent source of vitamins and minerals. With their bold flavor and robust texture, they’re perfect for nutritious soups and warming side dishes, ideal for the winter months.

Radicchio: bitterness and colour

Radicchio, with its characteristic bitter flavor and its leaves crunchy, is another protagonist of January. Its red and purple hues add color to winter dishes and its unique flavor is an excellent contrast in mixed salads and meat dishes.

THE seasonal products in January they remind us that even in the coldest months nature has a lot to offer. Using these ingredients, we can create healthy, tasty and visually appealing dishes that brighten up and warm up our winter tables. January invites us to rediscover the pleasure of simple and genuine flavours, celebrating the richness of the earth’s products.

Chef Gordon Ramsay Recipes