Tag: Perfect

the perfect recipe (creamy like in a restaurant) – Gordon Ramsay’s version

Linguine with prawns


The Linguine with prawns I'm a first course of fish typical of Italian cuisine; made with pasta long and fresh shellfish. Give her carcasses is obtained a delicious cartoon; a part of whole scampi are seared in a sauce with cherry tomatoes, garlic, chilli and parsley; another part of scampi come in cream which combined with the various funds prepared; will become the creamy and succulent dressing where the pasta "Will risotto" to perfection for a amazing result! From the linguine with scampi creamy, savory, from the accent slightly sweet and from delicate scent of the sea! Believe me if I tell you, thanks to tricks And step by step secrets they will come good like in a restaurant ! Just like Spaghetti allo scoglio and Spaghetti alle vongole!

Linguine with prawns

After various experiments I have arrived at what I think is the Perfect recipe from the Linguine with prawns, for taste, texture and also ease of execution!

In fact it is one simple preparation and also rapid! The secrets for an excellent result are: the creation of Crustacean Comics, directly from waste; which will allow you to give a genuine and unique taste of the sea. There reduction in cream of one part of scampi to give a watering creaminess and finally agreat pasta! I chose the Sgambaro linguine yellow label 100% Italian wheat; with a rough and full-bodied texture, which they keep cooking perfectly and welcome the seasoning flawlessly!

Perfect for the most special occasions, from Christmas Eve at the dinner of Saint Valentine! Try them and you will amaze who you love with them best linguine with prawns ever!

Linguine with scampi recipe

PREPARATION TIMES

Preparation Cooking Total
40 minutes 15 minutes 55 minutes

Ingrediants

Quantity for 4 people

  • 320 gr of Sgambaro yellow label linguine
  • 1 kg of scampi (about 20)
  • 3 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • 10 cherry tomatoes
  • parsley
  • 1 chilli
  • salt

Method

How to make Linguine with prawns

First of all peel the prawns without breaking them, recovering the carcasses by carefully cutting with a scissors from the inside. Leave intact, attach only the tails and place the carcasses in a pot:

peel the prawns for linguine with prawns

Then add 3 tablespoons of oil, 1 clove of garlic, a bunch of whole parsley to the pan of the carcasses and let it brown for 1 minute, then blend with 1/2 glass of white wine and let it evaporate completely.

Finally add 2 glasses of water and cook for 40 minutes over low heat. Finally, filter your shellfish stock with a sieve and set it aside.

Meanwhile, cut the cherry tomatoes in half, sauté them with 1 peeled garlic clove, 2 tablespoons of oil, the chilli pepper if you like and chopped parsley for 2 minutes, add all the prawns and cook for 3 minutes with the lid on:

how to make linguine with prawns

Finally, remove the garlic and chilli. Drain the tomatoes from the pan and set them aside, drain the prawns from the pan and set them aside so that only the cooking juices remain. Then blend 10 scampi with a blender to obtain a cream:

how to make the sauce for linguine with scampi

Then cook the linguine for exactly 3 minutes.

pasta for linguine with scampi

Here is the direct link to the shop: https://shop.sgambaro.it/ where you can buy the LINGUINE,

using the discount code TAVOLARTE2022 (to write capitalized and all attached)

you will be entitled to 20% discount on ALL Sgambaro e-commerce products https://shop.sgambaro.it/

valid for the next 15 days!

Finally, transfer them directly to the pan with the cooking juices together with 2 ladles of shellfish fumet boiling over medium heat.

how to cook linguine with prawns

let it cook over medium heat until the pasta is al dente.

Be careful to slowly add the hot comic if they are dry.

2 minutes before completing the cooking, add the cream of blended scampi, a drizzle of oil, finely chopped parsley and cook.

Only when cooked, add cherry tomatoes and whole scampi, stir in a heat for 1 minute and plant hot. with all the cream dressing

Yours are ready Linguine with prawns

Linguine with prawns

Try them soon!

Linguine with creamy scampi

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Potato Zeppole (fried and baked) Perfect recipe to have them very soft! – Gordon Ramsay’s version

Potato Zeppole


The Potato Zeppole they are gods leavened fried desserts delicious, typical of the period of Carnival . They are made with the same mixture of the Staples, therefore with boiled potatoes in the dough which makes them super fluffy ; but they are distinguished from these by the "L shape”Which is obtained crossing a sausage of dough. Once cooked they come still hot in the sugar . I let you imagine the goodness! Very soft, caramelized, fragrant, In short poetry for the taste buds!

Potato Zeppole

Like any traditional recipe they exist numerous versions and variants. What I give you today is there Original recipe from the Neapolitan potato zeppole of mine Grandmother ; that I have been preparing for as long as I can remember and that they have accompanied my whole childhood!

It's about a very easy preparation. You can make the dough either by hand or in the planetary mixer. The secret what makes them special is the mix of aromas of orange, honey And vanilla! please don't forget it and you will get the Best potato zeppole ever made!

From this version you can make the classic fried or the Baked potato zeppole simply by increasing the dose of sugar; in the ingredients all the variations!

Perfect to enrich the Carnival sweets buffet together with Chiacchiere, Castagnole, Bomboloni and other goodies on the subject, but you can also make them for father's Day March 19! but also for Birthday parties, Party and snacks for children!

Discover also

the Zeppole di San Giuseppe (the original Neapolitan choux pastry, fried but without grease! with cream filling)

PREPARATION TIMES

Preparation Cooking Total
1h 15 minutes 1h15 minutes

Ingrediants

Quantity for 40 pieces

  • 460 gr of Manitoba flour
  • 250 gr mashed boiled potatoes (about 300 gr of raw potatoes to be boiled)
  • 2 whole eggs
  • 50 gr of soft butter
  • 50 g of sugar + 250 g for seasoning (for the baked version, increase the sugar in the dough to 100 g)
  • 8 grams of dry brewer's yeast or 10 grams of fresh brewer's yeast
  • 100 gr of water
  • 1 tablespoon of vanilla essence or the seeds of a vanilla pod (alternatively 1 tablespoon of rum)
  • grated peel of 1 orange
  • grated zest of 1 lemon
  • 8 gr of salt
  • fry oil

Method

Like potato Zeppole

First of all, make the dough following the procedure found in GRAFFE

where you can find all the useful tips with step-by-step photos.

Once it has risen, turn the dough over onto a floured surface, put a smooth ball back together.

Then sprinkle with flour and roll out the dough with a floured rolling pin, the dough must be about 1 cm thick (no lower)

Finally, cut the strips from the dough with a long-bladed knife, roll each strip into a loaf with a thickness of about 1 cm and cut it to a length of about 15 cm and close it forming an L and pressed in the center:

how to make potato donuts

If you have to bake them, you should use a 20 cm loaf and make them with the largest hole, otherwise it will disappear during cooking.

Do this until you have finished all the pasta.

As you make them, transfer them to a baking tray covered with baking paper at a distance of 2 – 3 fingers:

let the potato zeppole rise

Let it rise in a dry place with a stable, warm temperature (28 ° the ideal) where there are no drafts, covered with a cloth. After about 40 – 50 minutes they will have increased in volume

Baked potato zeppole

Bake in a static oven at 180 ° already hot for 15 – 20 minutes immediately after sprinkling with icing sugar.

Fried potato zeppole

First of all prepare in a high saucepan with oil for frying, wait for the temperature to be right by making the test with a small piece of pasta: if the small piece sinks into the oil and hardly rises to the surface, the oil is cold so it is not ready.

The oil don't be cold otherwise the zeppole will fill with oil and compromise the success of the dessert.

But it doesn't even have to be burned so if you insert a piece of test paste and it turns dark brown immediately, the oil is not the right temperature; in this case, remove the pan for a few seconds and put it back on the flame over a lower flame.

The oil is perfect when we insert the small piece of test paste and bubbles form around us without burning.

First of all directly cut out the baking paper with the donuts to avoid deforming them and put in oil with the paper, in a few seconds it will come off and you can throw it away.

Then cook a few pieces at a time for about 2 minutes, drain with a slotted spoon and place them on absorbent paper WITHOUT crushing or drying them for a few seconds.

While still hot, while inserting the other donuts in the saucepan, pass them in the granulated sugar on both sides.

Finally, immediately arrange the donuts in another serving container, taking care to change the sugar when you see that it becomes grainy and greasy to the touch.

Yours are ready Potato Zeppole :

Potato Zeppole

You can keep well sealed in cling film for about 2 days.

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6 rules for a perfect platter of cold cuts and cheeses – Gordon Ramsay’s version

6 rules for a perfect platter of cold cuts and cheeses


Here's what the 6 simple rules to create and compose a perfect platter of cold cuts and cheeses for your dinners with friends.

The platter of cold cuts and cheeses is very trendy lately. In fact, it represents an excellent idea for the classic dinner with friends that is different from the usual and whets the appetite.

A nice mixed platter of cold cuts, cheeses and various snacks is always appreciated by everyone as long as it is well done and with quality products. It is no coincidence that cold cuts and cheeses represent the most classic Italian appetizer.

Starting from the basic concept that is better little quantity but high quality, choose the products carefully because that will make the real difference between an excellent cutting board and a pizzeria cutting board!

To compose it in the best way, there are 6 simple rules to follow to make a great impression:

  1. COLD CUTS. You can opt for either raw cured meats (raw ham, speck, pancetta, salami, coppa, bresaola, lard) or cooked meats (cooked ham, mortadella, roast turkey breast, porchetta). It would be better not to mix them together, in case make two separate cutting boards. In both cases, arrange them with the slices folded in half starting from the leanest to the fatter ones.
  2. THE CHEESES. They should be arranged from the freshest to the most seasoned, from the most delicate to the strongest. Fix them with order, from the most delicate to the tastiest so as not to overwhelm the palate. The advice is not to offer more than 3-4 cheeses and very importantly, they should be served at room temperature.
  3. Arranged next to cheeses In combination with jams, honey and fruit compotes because cheese is a food without sugar, it finds its complementary food in jams, creating the perfect balance in taste.
    As a rough guide, the softer and sweeter the cheese, the more acidic the taste of the jam and jams will have. On the contrary, if the cheese has a strong and decisive taste, it will have to be combined with a sweeter taste.
  4. Green light also for pickles, artichokes, olives, gherkins. You can arrange them in a ceramic or glass bowl.
  5. The bread. Next to the cured meats, place some bread cut into small slices, crackers or breadsticks. The ideal would be a particular homemade bread or homemade bread.
  6. Also add fresh fruit here and there, the grapes are perfect, already washed and dried and in small portions. Dried fruit is also a must: walnuts, almonds and cashews and pistachios are scattered here and there.

cold-cuts-and-cheese-cutting board

The cutting board is the right choice which comes in handy when you don't have much time to cook and still want to organize a little one aperitif. In fact, it can be served both as an aperitif or as an actual appetizer. If the cutting board is very rich it can also replace dinner.

For the portions, adjust according to the people and the courses of the dinner.

cold-cuts-and-cheese-cutting board

The platter of cold cuts and cheeses always pleases everyone, it is very spectacular and by following these simple rules with little effort you will make a great impression with which you will amaze everyone. On the net there are many examples of how to compose a beautiful cutting board that is at the same time good but also beautiful to look at. Some are true works of art!

Let's find out together.

cold-cuts-and-cheese-cutting board cold-cuts-and-cheese-cutting board cold-cuts-and-cheese-cutting board cold-cuts-and-cheese-cutting board cold-cuts-and-cheese-cutting board cold-cuts-and-cheese-cutting board

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