Tag: Perfect

Potato roll, the perfect and super quick dinner saver – Gordon Ramsay’s version

Potato roll, the perfect and super quick dinner saver

If I say “roll” do you think of the sweet one? I don’t blame you but, believe me, even in the savory version it’s delicious! So today we prepare the potato roll, the perfect dinner saver that you prepare while you undress, put on your pajamas and choose what to watch on TV. For this recipe, in fact, you don’t have to boil the potatoes, you can customize the filling as you like and in just over half an hour it’s ready on the table!

How to make a potato roll

When I say that the potato roll is the perfect dinner saver, I’m not joking! And I know that when you think of potatoes you think of all the time it takes to blanch them, let them cool and then use them in the preparation. But this is not the case! My potato roll is prepared in 30 minutesyou use raw potatoes and fill it with what the fridge has to offer!

And then, I’m sure everyone at home likes it… children, adults, elderly people, rebellious teenagers included! Its delicate and tasty taste at the same time and its softness would conquer anyone! Since the potato roll recipe is very simple, I want to give you some original ideas for the filling:

  • Emmental and speck: this is my version and if you like the smoky flavor of speck you will go crazy!
  • Sautéed radicchio and gorgonzola: a pleasure! The bitterness of radicchio goes well with gorgonzola. All you need to do is finely cut a head of radicchio, cook it in a pan with oil, garlic and salt and in a few minutes it will be ready to use inside the potato roll. A few flakes of gorgonzola and you’re done!
  • Rocket, brie and walnuts: this filling is no joke either! Perfect if you have vegetarian guests (but the one above is fine too), quick and super good.

Admit it, with this potato roll I made dinner tonight or any evening when you’ll arrive home late but want something easy and delicious!

More recipes to try

Perfect lasagna: Bologna’s most famous innkeeper, Daniele Minarelli reveals the secret of Osteria Bottega’s milk. A whole different story – Gordon Ramsay’s version


“The lasagna they are one of the noblest dishes of our cuisine, a rich and satisfying dish that embodies conviviality and joy”. This is how he describes it Daniele Minarelli, owner of Osteria Bottega, one of the reference points of Bolognese gastronomy. Here is his recipe and the precious tips for preparing them in the best possible way! “The lasagna must not be excessively liquid, but maintain its consistency. And the seasoning must be separated, preventing it from becoming a uniform mass.”

“For the ragùwe use 70% of folder meat, a cut very rich in blood, which requires cooking for at least 3 hours, and the remaining 30% of bacon. In the past, the proportion of meat was greater, as a more substantial dish was preferred. Our mothers, who were not as expert as professional chefs, added a bit of milk, a practice that ultimately proved successful, as home preserves tended to be a bit harsher than concentrates. Then there is the rolling pin, which is the icon of the Bolognese. Think of the preparation of pasta and imagine the robust women of the past, bent over the table with their breasts swinging. And then there is the test of the window, when they spread the pastry in front of the glass to check that it was thin and uniform enough, a veil. It must have a consistency like this: rough, fine, crunchy.”

Lasagna Bolognese


  • 350 g of 00 flour and 2 eggs for the pastry
  • 200 g of boiled and chopped spinach
  • 50 g of butter
  • 50 g of flour
  • 500 ml of milk
  • 500 g of classic Bolognese ragù with added milk
  • 200 g of grated Parmigiano Reggiano
  • Butter
  • Nutmeg, Salt and pepper to taste


Cook them spinach, squeeze them and chop them. Combine them in the common dough for the browse. Roll out thinly with a rolling pin and cut 10cm wide strips. Cover the dough with a white cloth to prevent it from drying out too much.

For the bechamel, prepare a roux with 50g of butter and flour. Cook for a few minutes, stirring constantly. Add half a liter of boiling milk and a pinch of salt. Cook for about 10 minutes, stirring continuously to avoid lumps.

Boil them lasagna al dente in plenty of salted water, drain and dry on towels. Butter a baking dish and arrange a layer of ragù, sprinkle with plenty of Parmesan and add a little bechamel. Cover with the lasagna and repeat the operations until the ingredients are used up.

Finish with a layer of béchamel and Parmigiano Reggiano. Bake in the oven at medium heat for 40-50 minutes. Enjoy your meal!

Read also: Perfect Neapolitan lasagna, De Filippo’s 5 golden rules: what to do an hour before baking, makes the difference




Pasta alla Candelora by Benedetta, a mouth-watering first course. Perfect for carnival lunch and ready in 10 minutes – Gordon Ramsay’s version

pasta and sausage

pasta and sausage

There Candlemas pasta with sausage and pepper cream it is a creamy and tasty dish that adds a lively touch to the classic first course of Italian cuisine. This recipe from Blessed it is ideal for a meat menu or as a single dish, presenting a simple preparation within everyone’s reach. It is a first course that is both substantial and versatile, suitable for everyday lunch but equally suitable for special occasions such as Carnival lunch. Try it now and you won’t regret it!

Pasta with sausage and pepper cream

Ingredients for 4 people

  • 350 g of pasta (whatever you prefer, obviously short)
  • 2 red peppers
  • 2 sausages
  • ½ onions
  • basil, grated parmesan to taste
  • 30 g of almonds
  • 100 ml of white wine
  • extra virgin olive oil, salt to taste


Heat a drizzle of oil in a pan and fry the chopped onion. After cleaning, washing and drying the peppers, cut them into small pieces directly in the pan. Add the salt and cook for 10-15 minutes, stirring occasionally. Once cooked, transfer the peppers into the glass of a food processor, keeping the pan aside.

Add the grated parmesan, almonds and basil leaves to the glass. Chop everything until you obtain a creamy and homogeneous consistency. Cook the pasta in boiling salted water and in the meantime, in the same pan in which you cooked the peppers, heat a drizzle of oil and break up the sausages by hand. Brown them for a few moments, stirring.

When sausages they change color, add the wine and let it evaporate. Add the prepared pepper cream to the pan and mix well. Drain the pasta al dente and sauté it in the pan, using a ladle of cooking water to mix the ingredients. There pasta with pepper cream and sausage is ready: serve it immediately, decorating, if desired, with a few basil leaves. Enjoy your meal!

Read also: Pasta ra Tiella, with pesto and roasted cherry tomatoes, so good that it ends up in the pan before being brought to the table

pasta and sausage
Photo by @Marcofoodprn



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