Tag: Poppy

the perfect recipe (creamy like in a restaurant) – Gordon Ramsay’s version

Linguine with prawns


The Linguine with prawns I'm a first course of fish typical of Italian cuisine; made with pasta long and fresh shellfish. Give her carcasses is obtained a delicious cartoon; a part of whole scampi are seared in a sauce with cherry tomatoes, garlic, chilli and parsley; another part of scampi come in cream which combined with the various funds prepared; will become the creamy and succulent dressing where the pasta "Will risotto" to perfection for a amazing result! From the linguine with scampi creamy, savory, from the accent slightly sweet and from delicate scent of the sea! Believe me if I tell you, thanks to tricks And step by step secrets they will come good like in a restaurant ! Just like Spaghetti allo scoglio and Spaghetti alle vongole!

Linguine with prawns

After various experiments I have arrived at what I think is the Perfect recipe from the Linguine with prawns, for taste, texture and also ease of execution!

In fact it is one simple preparation and also rapid! The secrets for an excellent result are: the creation of Crustacean Comics, directly from waste; which will allow you to give a genuine and unique taste of the sea. There reduction in cream of one part of scampi to give a watering creaminess and finally agreat pasta! I chose the Sgambaro linguine yellow label 100% Italian wheat; with a rough and full-bodied texture, which they keep cooking perfectly and welcome the seasoning flawlessly!

Perfect for the most special occasions, from Christmas Eve at the dinner of Saint Valentine! Try them and you will amaze who you love with them best linguine with prawns ever!

Linguine with scampi recipe

PREPARATION TIMES

Preparation Cooking Total
40 minutes 15 minutes 55 minutes

Ingrediants

Quantity for 4 people

  • 320 gr of Sgambaro yellow label linguine
  • 1 kg of scampi (about 20)
  • 3 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • 10 cherry tomatoes
  • parsley
  • 1 chilli
  • salt

Method

How to make Linguine with prawns

First of all peel the prawns without breaking them, recovering the carcasses by carefully cutting with a scissors from the inside. Leave intact, attach only the tails and place the carcasses in a pot:

peel the prawns for linguine with prawns

Then add 3 tablespoons of oil, 1 clove of garlic, a bunch of whole parsley to the pan of the carcasses and let it brown for 1 minute, then blend with 1/2 glass of white wine and let it evaporate completely.

Finally add 2 glasses of water and cook for 40 minutes over low heat. Finally, filter your shellfish stock with a sieve and set it aside.

Meanwhile, cut the cherry tomatoes in half, sauté them with 1 peeled garlic clove, 2 tablespoons of oil, the chilli pepper if you like and chopped parsley for 2 minutes, add all the prawns and cook for 3 minutes with the lid on:

how to make linguine with prawns

Finally, remove the garlic and chilli. Drain the tomatoes from the pan and set them aside, drain the prawns from the pan and set them aside so that only the cooking juices remain. Then blend 10 scampi with a blender to obtain a cream:

how to make the sauce for linguine with scampi

Then cook the linguine for exactly 3 minutes.

pasta for linguine with scampi

Here is the direct link to the shop: https://shop.sgambaro.it/ where you can buy the LINGUINE,

using the discount code TAVOLARTE2022 (to write capitalized and all attached)

you will be entitled to 20% discount on ALL Sgambaro e-commerce products https://shop.sgambaro.it/

valid for the next 15 days!

Finally, transfer them directly to the pan with the cooking juices together with 2 ladles of shellfish fumet boiling over medium heat.

how to cook linguine with prawns

let it cook over medium heat until the pasta is al dente.

Be careful to slowly add the hot comic if they are dry.

2 minutes before completing the cooking, add the cream of blended scampi, a drizzle of oil, finely chopped parsley and cook.

Only when cooked, add cherry tomatoes and whole scampi, stir in a heat for 1 minute and plant hot. with all the cream dressing

Yours are ready Linguine with prawns

Linguine with prawns

Try them soon!

Linguine with creamy scampi

.

Choccolate salami at panettone – Gordon Ramsay’s version

choccolate salami at panettone


Chocolate salami is a quick and easy dessert to make, known and loved by everyone. And it lends itself to many variations.

Made with leftover panettone and pandoro, this chocolate salami has the irresistible shape and taste of the traditional recipe, but with an anti-waste soul.

It is a perfect recipe for recycle panettone and pandoro leftover from the holidays, but also brioches, muffins, Easter doves and other products based on sponge cake or similar.

In this version of mine I wanted to use dark chocolate and coffee to give a more decisive taste and use a classic panettone, with raisins and candied fruit but, as I always tell you: give vent to your creativity and dare your favorite combination.

This recipe is also part of mine section TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

choccolate salami at panettone

ingredients 1 chocolate salami

WHAT

  • 300 g of panettone
  • 100 g of raw cane sugar
  • 150 g of butter
  • 50 ml of coffee (also dec)
  • 150 g of unsweetened cocoa powder
  • almond milk to taste
  • peeled almonds to taste
  • powdered sugar to taste

the ingredients for an alternative cocoa salami

HOW TO PREPARE THE PANETTONE CHOCOLATE SALAMI

First I mixed the butter at room temperature, the sugar and the coffee (warm or cold) in a large bowl. Stirring with a whisk I also added the cocoa powder, taking care not to form lumps.

At this point I cut the panettone into irregular cubes, soaked it with a little almond milk and added half of it to the dough, stirring vigorously to mix everything well.

Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone

I coarsely chopped a handful of almonds and added them to the dough, along with the remaining panettone. This time I mixed quickly and, with wet hands, I gave the dough the shape of salami. I covered with plastic wrap and let it rest in the fridge for 4 hours.

When serving, I dusted it with powdered sugar and cut into slices.

Click.
On the contrary, Click.

Baked apples with jam and dried fruit – Gordon Ramsay’s version

Baked apples with jam and dried fruit


The baked apples with jam and dried fruit they are a healthy and low-calorie sweet, excellent for after dinner or for a healthy winter snack. They are prepared in a few minutes and cooked either in the traditional oven or in the microwave in no time.

In practice, the apples are slightly emptied by removing the core part with a knife. Then they are stuffed with a mixture of dried plums, oat flakes, orange marmalade, chopped hazelnuts and lots of cinnamon.

The result will be a divine scent that will flood the whole house! Cooked apples are delicious both warm but also cold.

The baked apples they can also be accompanied with a sprig of cream!

Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close