Tag: pie

Salmon and Potatoes – Creative in the kitchen – Gordon Ramsay’s version

Salmon and potatoes recipe from Creativa in the kitchen


Salmon and potatoes recipe from Creativa in the kitchen

The salmon and potatoes it is an excellent and tasty second course to be prepared for dinner as well. The scent of salmon, combined with the flavors of the garden, creates a dish with a unique and overwhelming flavor.

This recipe requires no cooking experience and is easy to make. You will see, in a few minutes you will be serving a dish that everyone will appreciate!

Read also: Salmon strips marinated in the oven

Difficulty: low

Cooking: 30 minutes

Preparation: 15 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE


TOOLS USED


no stick pan,

potato peeler,

smooth blade knife,

chopping board,

various cutlery.

HOW TO PREPARE SALMON AND POTATOES

• Peel and wash the potatoes under running water, cut into coarse cubes and set aside.

• Wash the cherry tomatoes and divide them in half.

• In a pan, lightly brown the finely chopped garlic over low heat with a drizzle of olive oil and add the diced potatoes, cherry tomatoes and a pinch of coarse salt. Cook for a few minutes, until the tomatoes begin to wilt slightly. Stir often.

Salmon and potatoes recipe from Creativa in the kitchen

• Raise the heat and pour the white wine, let it evaporate. Add the vegetable cube.

Salmon and potatoes recipe from Creativa in the kitchen

• Cook for at least 15-20 minutes over medium heat, if needed sprinkle with a little water.

Salmon and potatoes recipe from Creativa in the kitchen

• In the meantime, clean, rinse under running water and cut the salmon into medium pieces.

• As soon as you notice that the potatoes are almost cooked, add the chopped salmon and capers.

Salmon and potatoes recipe from Creativa in the kitchen

• Cook for about 10 minutes or until the fish is cooked to your liking.

• For useful information on optimal cooking of salmon (regarding this recipe) read in the tips ▼ below.

• Serve and serve hot or lukewarm.

Salmon and potatoes recipe from Creativa in the kitchen

• For this recipe and for the cooking salmon, I advise you to turn each piece with a kitchen tongs, spoon or fork and not to mix everything, in this way you will avoid the salmon from falling apart.

• I recommend that you eat freshly cooked salmon and potatoes, to preserve the flavors and enjoy it to the fullest. But if you want you can prepare in advance and reheat before serving.

• It should be consumed within the day!

• You can omit adding the capers and replace it with pitted olives. I recommend, during cooking, to taste to check the amount of salt.

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

Print Friendly, PDF & Email


Print Friendly, PDF & Email

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

****

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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