Tag: Perfect

Gluten-free Zeppole di San Giuseppe (perfect!) Tavolartegusto – Gordon Ramsay’s version

The Gluten-free Zeppole di San Giuseppe I’m the perfect version for celiacs gluten intolerant and more, to be made for Father’s Day on March 19th, as an alternative to the classic zeppola! In this case, the choux pastry is achieved with rice flour and the cream custard for filling contains only starches! To complete, black cherry in syrup and believe me, they are so good that no one will notice who they are gluten free!

There preparation is very easy and takes inspiration from my super tested basics which you have been doing successfully for 10 years now! readjusted to obtain Perfect gluten-free zeppole! soft And scenteddeliciously empty And alveolate inside like the traditional dessert! From this dough you can cook them in all ways what do you prefer! both fried without grease, in the classic way; Either you can make lighter gluten-free Zeppole di San Giuseppe in the oven and you can also cook them in the air fryer according to all the advice I left you! In short, this year too intolerant dads they will be able to enjoy their gluten-free zeppole!

Gluten-free zeppole di san giuseppe recipe

Tagliolini recipe

PREPARATION TIMES

Preparation	Cooking	Total
1 hour	20 minutes	1 hour and 20 minutes


Bass	Italian	432 Kcal

Ingredients

Quantity for 15 pieces

Equipment

Method

How to make gluten-free zeppole

First of all, make the gluten-free choux dough

In a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles, at which point the boiling has occurred and add the rice flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Finally, place it back on the heat and stir for a few more seconds, until you hear it rubbing under the pan:

gluten-free zeppole dough - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and let it cool by working it with a spatula and only when it has cooled, not before, place it in a bowl and add the eggs one at a time. Add the second one only when the first one is perfectly blended.

You can mix the dough with a spoon or in a planetary mixer for convenience.

The final dough must be soft and firm:

how to make gluten-free zeppole di san giuseppe - Recipe by Tavolartegusto

At this point proceed to the formation of your gluten-free zeppole.

First of all, assemble a pastry bag with a rather large flower nozzle ranging from 1 cm to 1.5 / 1.8 cm

Then fill the piping bag with the dough and make the zeppole directly on a baking tray previously lined with baking paper, which you will have firmly attached to the tray with a little dough.

Then proceed with doing 2 rounds, one on top of the otherthe basic round in this case has a diameter of 6 cm, the second round make it slightly narrower towards the inside, it is important that they still have the central hole:

making gluten-free donuts - Recipe by Tavolartegusto

Cooking gluten-free zeppole

At this point you can choose whether to fry, according to tradition. In this case I advise you to follow my advice that you find in Fried Zeppole di San Giuseppe

Or you can choose to bake. (as in my case) They will be lighter, but equally delicious, follow all the recommended steps for baked Zeppole di San Giuseppe

Finally, you can also choose the method of cooking the Zeppole in the air fryer

In any case they will be delicious.

Once the chosen cooking has been completed, you can proceed to garnish with a dollop of cream and a cherry in syrup in the centre. I used my gluten-free custard, which was very easy and ready in exactly 5 minutes!

Here are yours ready Gluten-free Zeppole di San Giuseppe!

gluten-free zeppole recipe - Recipe by Tavolartegusto

storage

They keep very well for 2 – 3 days in the fridge if stuffed. only the bases, especially the baked ones, can be kept for several days, perfectly sealed in plastic food bags.

Also discover my entire collection of gluten-free recipes

Baked pasta my way, just like my grandmother made it: All the tricks to make it perfect – Gordon Ramsay’s version

Baked pasta it is a classic of Italian cuisine, loved by everyone, from the north to the south of the country. In the following recipe there is a particularly tasty version. If you want, according to your needs you can also cook pasta in the oven the day beforestore it in the refrigerator and heat it the following day, it will be even better blended and tasty. It is certainly not a dish that is cooked often, considering the time it takes and also the calories it provides. But when cooking it is always party at home and no one refuses an encore. And when you come back from a night out, you always open the oven to see if there’s any left.

Baked pasta

Ingredients x 3

minced meat 150 g
bread 1\2 slice
milk
egg white 1
salt
nutmeg 1 pinch
parsley
parmesan
bread crumbs
pasta 260 g
tomato puree 330 g
fior di latte 130 g
eggs 1
speck
onion
carrot
extra virgin olive oil

Preparation

The first thing to do to prepare baked pasta they are meatballs. Soak half a slice of bread in milk, removing the crust. Squeeze the breadcrumbs well and united egg white, salt, parsley, nutmeg, salt, parmesan and breadcrumbs. Mix well. Better let it rest the mixture for an hour. Meanwhile, cut the fiordilatte into pieces and leave to drain. Place the egg in a saucepan, cover it with water and bring to the boil, then cook. 8 minutes. Cool under cold water and peel it. With the meat mixture, form the meatballs. Let’s put it in the pan. Prepare a sauté with onion, carrot and speck and brown it in extra virgin olive oil.

Add the tomato puree with a little water. Season with salt and add the meatballs. Cover with the lid on and cook over low heat 30 minutes, remembering every now and then to turn the meatballs. Drain the pasta al dente and transfer it to the pan with the sauce along with a little of its cooking water. Also add half the fiordilatte and mix. Butter the baking dish and sprinkle it on of breadcrumbs. Create a first layer of dough, then the boiled egg cut into pieces and the remaining fiordilatte. Cover with the other pasta and complete with a sprinkling of breadcrumbs and parmesan and a drizzle of extra virgin olive oil. Cook at 200 degrees for 20 minutes. Your baked pasta ready.

READ ALSO—> Bucatini bomb, baked pasta with courgettes which is an explosion of flavour. The real recipe from Salento

Tiramisu mimosa cake, Much better than the classic one, Perfect for women’s day – Gordon Ramsay’s version

The tiramisu mimosa cake it is the dessert we chose to celebrate women’s day. Friday is March 8th and even though we are living in a period where there isn’t much to celebrate, at least we can drown your sorrow in a dessert. And we assure you that this will win you over, spoonful after spoonful. The procedure followed is the same as the mimosa cake. What changes is the cream, strictly mascarpone. And of course everything comes soaked in coffee. On the surface, the classic sponge cake cubes, to recall the flowers of the moment, with a nice sprinkling of cocoa to recall the color of the tiramisu.

Tiramisu mimosa cake

Ingredients

eggs 4
granulated sugar 260 g
00 flour 260 g
water 50 ml
baking powder for desserts 1 sachet
mascarpone cream (2 eggs, 80 g sugar, 500 g mascarpone, 2 tablespoons corn starch)
coffee 150 ml

Preparation

The first thing to do to prepare the tiramisu mimosa cake It’s sponge cake. Add the eggs to the granulated sugar and beat them with an electric whisk until smooth a frothy mixture. Add the flour, yeast and water and continue to work. Butter a cake tin, pour the mixture into it and cook 180 degrees for 30 minutes. Prepare the coffee, sugar it and add it to the milk, then set aside. Now let’s get ready the mascarpone cream. In a mixer combine the eggs, sugar, mascarpone and corn starch. Mix everything together, then transfer the mixture into a saucepan.

Cook over a low heat, stirring constantly until reached the desired density. Meanwhile the sponge cake has cooled, and you can cut it horizontally in 3 parts. With a brush, distribute the coffee on the disc below. Pour the mascarpone cream, leaving a few spoonfuls aside, then cover with the top slice of sponge cake. Wet this too with coffee and spread the leftover mascarpone. Cut the central sponge cake slice into pieces to form the classic cubes and cover the entire surface of the cake. Complete with a sprinkling of bitter cocoa. Your tiramisu mimosa cake ready.