Tag: Pink

Gratin conchiglioni with pink sauce stuffed with broccoli, to be prepared in advance for a ready and good Sunday lunch – Gordon Ramsay’s version

THE gratin shells, with pink sauce and stuffed with broccoli, they are a first course that is easy to prepare and delicious to serve. a first course that will certainly save you time, which you can dedicate to your guests. You can prepare them in advance, and gratin them, I in the air fryer, when serving them. A dish to also prepare for a family lunch, to the delight of food lovers friarielli, which give a slightly bitter aftertaste. Obviously you can replace the broccoli with spinach, for a more delicate flavour.

Gratin conchiglioni with pink sauce

Ingredients:

14 shells
150 g of ricotta
1 bundle of broccoli
50 g of minced meat
30 g of sweet scamorza
50 g of Parmigiano Reggiano
salt
pepper
100 ml of cooking cream
extra virgin olive oil
150 g of tomato puree

Method:

Start cleaning, washing and cooking the friariellsi, an operation that you can also do the day before. In a pan, brown minced meat, without adding fat, and let it cool,

cut the chopped scamorza. In a small bowl, place the ricotta, a pinch of salt and pepperand add the broccoli, the scamorza,

there minced meat,

mix everything. United too 50 ml of cream, and mix everything together.

In another small bowl, place the tomato puree, keeping a little for the bottom of the pan, a drizzle of extra virgin olive oil, a pinch of salt, and the remaining cream, mix everything together. Cook the conchiglioni in plenty of salted water, finishing cooking five minutes before the time indicated on the package. Pass them under cold water, to stop cooking completely. Fill the shells with the filling prepared previously.

Put the tomato puree on the bottom of the pan, also add a drizzle of oil, place on top stuffed shells.

Sprinkle the shells with pink sauce, and grated parmesan,

let them cook au gratin for five minutes at 200° in an air fryerserve hot.

Read also: Lasagna pie with asparagus, the creamy and delicious first course that can be prepared in a short time, perfect for a family lunch

Vitamin Yeast, Healing Pink Salt, Animal Fat Health and Wellness with cooking ingredients – Gordon Ramsay’s version

Vitamin Yeast, Healing Pink Salt, Animal Fat Health and Wellness with cooking ingredients – Recipe and Kitchen

<! – ->
<! – ->

<! – ->

% d bloggers have clicked Like for it:

Ruby Chocolate Ganache Cream (pink without dyes) Recipe in 5 min! – Gordon Ramsay’s version

There Ruby chocolate ganache it's a sweet cream delicious and greedy! Made with suns 2 ingredients: cream is ruby chocolate, or the pink chocolate ; a variety of chocolate completely natural, without dyes is without added preservatives! Which differs for its own fruity flavor is pink color ; thanks to the presence of pigments found in cocoa beans which are grown exclusively in Ecuador, Brazil is Ivory Coast! His taste is color natural are exalted in this pink chocolate cream by consistency velvety perfect to stuff, to decorate, realize numerous spoon dessert! believe me mouth-watering!

It is a preparation very easy is super fast! Which is made just like the classic Chocolate Ganache! You will need them only 5 minutes of time to prepare it; the necessary to cool down and is immediately ready to use as you prefer! As well as any type of ganache this too it must be used raw! her compact consistency will allow you not only to stuffing cakes, tarts, Cream Tart, Macarons stuffing, filling cream puffs, mignon, cookies.. But also to realize plastic decorations is putty tiered cakes, intended to cover sugar paste; use as a cupcake frosting, make desserts and shot glasses with a spoon. Giving life to gluttons Pink sweets! for Valentine's day and not only!

Discover also:

White Chocolate Ganache (exquisite and creamy white version!)

Ruby chocolate cream recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes (5 – 7 + cooling and whipping)	2 minutes	15 minutes

Ingredients

Quantity for 250 gr of product
150 gr of ruby chocolate 100 gr of UHT cooking cream (the one to season the tortellini)

Method

How to Make Ruby Chocolate Ganache

First of all, heat the cream in a saucepan and bring it to a boil at 100 °

Then remove from the heat and pour in the pink chocolate. Mix with a wooden spoon until you get a fluid consistency.

Beware that it is a very special chocolate, it could become grainy, lumpy, it could even detach some cocoa butter. Don't worry it's normal.

Let it cool for 5 minutes.

Finally, whip with an electric whisk until you get a velvety and compact cream! At this stage the cream will take on the perfect consistency and you can use it as you prefer! and leave the sweets you make with at room temperature

Here she is Ruby chocolate ganache

Storage tips

If you have leftover, keep it in the fridge, where it hardens, but don't worry, just heat it up for a few seconds, whisk it and it will be as fresh!

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/ruby-chocolate-ganache-cream-pink-without-dyes-recipe-in-5-min-gordon-ramsays-version html