Tag: pie

Recipe Savory pie Artichokes, ricotta and speck, quick and easy – Gordon Ramsay’s version

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Savory pie Artichokes, ricotta and speck: savory pies are always a good idea for a quick preparation using what is in the fridge, perfect for a spring picnic, for Easter Monday and there is the possibility to put in whatever we prefer. You can use the puff pastry as in this case or the shortcrust pastry.

Ingredients for a 22-24 cm cake pan

  • 5 artichokes
  • 450 grams of ricotta
  • 150 gr of cheese (Asiago or scamorza)
  • 2 tablespoons of grated Grana
  • 3 slices of speck
  • 1 egg
  • salt and pepper

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Clean the artichokes: first of all we put on gloves or rub our hands with a lemon to prevent them from blackening when handling the artichokes.

We remove the hardest outer leaves, cut the outermost part of the stem so as to leave only the tender part. We cut the tips of the leaves of the artichokes that are generally harder and sometimes even have thorns. First cut the artichoke in half, remove the internal “beard” with a teaspoon, then cut the artichokes into slices and put them in water and lemon (to prevent them from blackening).

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Savory pie Artichokes speck and ricotta

Drain and rinse the artichoke slices and put them in a pan with a little oil and half a glass of water, cook covered for 15 minutes.

While the artichokes cool, prepare the cream by placing the ricotta, egg, salt, pepper and grated Grana in a small bowl. We mix and add the speck cut into strips and the artichokes, leaving some aside.

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Savory pie Artichokes speck and ricotta

We unroll the dough kept at room temperature for about ten minutes. We lay the dough in the pan leaving the parchment paper present in the package, pour the ricotta and artichoke mixture and level it. We add the cheese cut into cubes (scamorza or Asiago). We fold the edges of the pastry inwards

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Savory pie Artichokes speck and ricotta

In the oven at 180 ° for 30-35 minutes or in any case until golden brown. Remove from the oven and allow to cool.

Savory pie Artichokes speck and ricotta

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Enjoy your meal!

3.1

How to preserve garlic, 12 useful tips – Gordon Ramsay’s version

How to preserve garlic, 12 useful tips - Creative in the kitchen


How to preserve garlic, 12 useful tips - Creative in the kitchen

L'garlic is a bulbous cultivated plant, and belongs to the family of Liliaceae. It has Asian origins and its main use is as a condiment, but it is also commonly used for therapeutic purposes due to the properties jointly attributed to it by science and popular traditions. Widely used in Italian cuisine, the characteristic smell of garlic is due to numerous organic sulfur compounds includingalliin and its derivatives, such as allicin and disulfide of diallyl.
If garlic is not well preserved it cannot be used and can easily sprout, like potatoes and onions.

How to preserve garlic in a perfect way and to make it last longer?

• First of all, when buying garlic, choose bulbs firm to the touch and without signs of germination. Avoid buying bulbs that are too dry, shriveled, soft or stored in the refrigerated counters of supermarkets.

• Eliminate i residues of soil with a dry cloth.

• The temperature ideal for storing garlic is around 12 ° C. Maximum 15 ° C.

• Arrange your garlic heads in a bag of food grade paper (such as bread) or a large mesh fabric.

• Humidity, winter frost and too much light damage garlic in both cloves and bulbs.

• If the outside temperature is hot, in summer, still avoid storing garlic in the refrigerator, but prefer a cool and dry place in the house.

• Many make the mistake of storing it in the refrigerator, the humidity of the refrigerator favors the onset of mold.

• Prefer a place that has a good air exchange.

• Do not use plastic bags or containers.

• The whole bulb keeps much longer. There duration of garlic is reduced when the bulb is divided to remove the individual cloves.

• If stored well in the pantry, a whole head of garlic can last up to 8 weeks. The individual cloves of garlic, on the other hand, last a maximum of 10 days.

• To extend the shelf life of your garlic is possible also freeze it, perhaps chopped or sliced ​​(to be easily ready for use) and placed in a food bag. The garlic frozen it can be kept in the freezer for about 6 months.

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Packet of fish with prawns – Gordon Ramsay’s version

Packet of fish with prawns recipe from Creativa in the kitchen


Packet of fish with prawns recipe from Creativa in the kitchen

The foil of fish with shrimp it is a great idea for those who want to eat fish in a different way, impressive and ideal to prepare as a main course or for dinner. A fragrant and tasty bag of fish, with prawns that everyone will love!

A rich, tasty but also simple to prepare and quick recipe, in fact you only need a few ingredients for a mouth-watering bag of fish.

Read also: Salmon with baked vegetables

Difficulty: low

Cooking: 30 minutes

Preparation: 15 minutes

Flat cost: medium

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE


* You can replace the cod with monkfish or another fish you like best.

TOOLS USED


greaseproof paper,

aluminum paper,

colander,

soup plate

large baking sheet,

smooth and sharp blade knife.

HOW TO PREPARE THE FISH PAPER WITH SHRIMPS

• Remove the skin from the salmon. Cut the salmon and desalted cod into large pieces, rinse them under running water and drain them in a colander.

• Shell and clean the prawns. Here here how to do!

Now that the ingredients are ready we can assemble the foil.

• Place a piece of aluminum foil and a piece of parchment paper in a deep plate *; it will have to be big enough to close everything.

* For more details on using the soup plate, read the tips ▼ at the bottom of the recipe.

• Pour a drizzle of olive oil in the center and arrange the pieces of cod, salmon and prawns in the central part, obviously dividing the quantities by the other foil.

Packet of fish with prawns recipe from Creativa in the kitchen

• Add a handful of green olives, pine nuts and season with salt (taking into account that even if desalted, the cod always retains a little salt, which it will release with its liquids during cooking) and pepper. Finally, sprinkle with a little white wine and another drizzle of olive oil.

Packet of fish with prawns recipe from Creativa in the kitchen

• First close the sheet of parchment paper, overlapping the edges of the sheet and then close everything with aluminum foil.

• Arrange the two packets in the baking tray.

Packet of fish with prawns recipe from Creativa in the kitchen

• Bake in a preheated static oven e cook at 180 ° C for 30 minutes or until the fish inside the packet is cooked (towards the end of cooking, open the packet slightly to check the actual cooking). For more information read the tips ▼ at the end of the recipe.

Packet of fish with prawns recipe from Creativa in the kitchen

• When the fish is cooked to your liking, remove from the oven, arrange on a serving plate and serve still closed. In this way the diners, when they open their foil, will feel the overwhelming taste of the fish and the scent of the sea.
Packet of fish with prawns recipe from Creativa in the kitchen

• The use, in the preparation, of the soup plate it is useful so that liquids do not spill out.

• I cooking times they can vary according to the oven and the size and / or thickness of the fish.

• The salmon in cooking releases a white patina, a symbol of fish freshness, but if you don't like to find it on your plate, you can omit the salmon and replace it with another type of fish (for example swordfish). It will still be good!

• Self after cooking find a little bit of brodetto, you can leave it for those who love to make the "shoe" with bread, or simply pour it.

• I do not have added water in the foil, because the cooking fish releases its water.

• You can prepare in advance the foil of fish with prawns and heat for a few minutes, out of the foil, placed on a plate.

• This dish anyway must be consumed in the day.

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