Tag: Pork

Cocoa tart with orange marmalade – Gordon Ramsay’s version

There cocoa tart with orange marmalade is a delicious shortcrust pastry that combines the taste of orange with cocoa.

A combination of flavors, that of cocoa and orange, very popular. This tart is a variation of the classic white shortcrust pastry.

It is a dessert that you can prepare for breakfast but also to take to a dinner with friends and relatives. Ideal also to be enjoyed accompanied by a good cup of steaming tea.

With heart-shaped decorations it is also perfect for Valentine's Day!

Let's see the recipe immediately.

Cocoa tart with orange marmalade

Ingredients

2 eggs
110 g of sugar
80 ml of sunflower oil
280 g made with flour
30 g of cocoa
a tip of a teaspoon of baking powder
a pinch of grated lemon peel

To fill:

Orange jam

Preparation

First, prepare the cocoa shortcrust pastry by combining all the ingredients in a bowl.
Mix them first with a fork, then transfer the mixture onto a wooden board and knead with your hands until it forms a smooth ball.
Cover it with cling film and let it rest in the fridge for 1 hour.
After the time has elapsed, take the shortcrust pastry back and roll it out on a lightly floured pastry board.
Grease the chosen mold (or cover it with parchment paper) and roll out the base.
Prick the pasta with the tines of a fork to keep it from swelling during cooking.
Now stuff the base with the orange marmalade, making a homogeneous layer.
With the remaining shortcrust pastry decorate the edge of the tart with twisted rolls. Arrange them all around the perimeter.
In the center decorated with heart-shaped molds.
Bake the tart at 180 degrees for about 30-35 minutes.
Once cold, sprinkle with icing sugar to taste!

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Baked Stuffed Artichokes Quick and easy recipe – Gordon Ramsay’s version

Baked stuffed artichokes, ready in half an hour with a tasty filling, a perfect recipe for a Sunday lunch and the Easter period, perfect as a side dish, but also as an appetizer or vegetarian main course (eliminating the salami).

Ingredients for 4 people

4-5 “mammole” or Roman artichokes
1 egg
50 gr of diced Napoli Salami
100 gr of sweet Auricchio (or similar cheese)
3 tablespoons of grated pecorino romano
1 / glass of white wine
1/2 clove of garlic (or powder)
parsley
oil, salt and pepper to taste

****

Remove the outer leaves of the artichokes, cut the tips of the leaves, empty the central part of the artichoke (the “barbetta”), put the clean artichokes in water and lemon or in water and flour. So as not to make them black
Beat an egg, add the grated pecorino, a little salt, pepper and garlic powder (or if fresh into small pieces) and chopped parsley
Cut the salami and cheese into cubes.
Arrange the artichokes in a small and tall saucepan, put them with the leaves upwards, fill them with the filling, first putting the pieces of salami and cheese, then cover with a few teaspoons of egg (as in the video above).
put 1 glass of water and a little white wine on the bottom of the saucepan, cover with the lid and let it cook in stew for 10 minutes.
put the artichokes in a small baking dish always in the same position, add a drizzle of oil, salt and pepper and finish cooking in a static oven for 15 minutes at 200 °.
We serve. Enjoy your meal!

Baked stuffed artichokes

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