Tag: POTATO

Cuttlefish with peas stewed easy and tasty recipe – Gordon Ramsay’s version

cuttlefish with stewed peas


Cuttlefish with stewed peas they are an easy and very tasty recipe, a simple and practical fish dish that combines a main course and side dish in a single dish.

There are two variants of this recipe: that one blank is that with tomato. We much prefer the one with tomato which gives the dish that extra touch.

From a nutritional point of view cuttlefish with peas are a really good combination. In fact, cuttlefish are an excellent source of protein of high biological value. They are also rich in mineral salts, in particular potassium. THE peas for their part, they are excellent sources of phosphorus and fiber.

Therefore a complete and energy-rich dish that will keep you full for a long time. The tomato finally, in addition to the flavor, it also adds its antioxidants including the famous lycopene.

So the cuttlefish with stewed peas can become a dish to be definitely included in ours weekly menu. Also because it is one very practical recipe that you can easily prepare in advance and reheat at the last moment.

Among other things, it is also an inexpensive dish, in fact you don't need many ingredients to prepare this tasty recipe: fresh cuttlefish, frozen peas, herbs and of course some good peeled tomatoes.

Now let's see immediately how to prepare stewed cuttlefish with peas.

cuttlefish with stewed peas

The cuttlefish with stewed peas they are a healthy and genuine dish, to be served accompanied with toasted bread to which you add a drizzle of good extra virgin olive oil.

cuttlefish with stewed peas

To prepare the recipe for stewed cuttlefish with peas we use Cirio peeled tomatoes, ideal for this dish. With their full flavor and all the pulpiness of fresh tomatoes, they are very well suited for this type of recipes in which the sauce should not be too colorful and full-bodied.

cuttlefish with stewed peas

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Pandoro stuffed in the shape of a hedgehog – Gordon Ramsay’s version

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Pandoro Stuffed in the shape of a hedgehog: a nice way to serve Pandoro, especially if there are children among the guests, the slices are also stuffed with hazelnut cream that is very easy to make, all the preparation is very fast, so much so that it can be done just before serving. Try it!

Ingrediants

  • 1 Pandoro
  • 200 gr of mascarpone
  • 2/3 tablespoons of Nutella
  • 1 level spoonful of powdered sugar
  • drops and sprinkles of chocolate for the face of the hedgehog

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Video recipe Pandoro Stuffed in the shape of a hedgehog

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How to make the stuffed Pandoro in the shape of a hedgehog

First we cut the pandoro into two parts from the top to the base. Then cut 2 cm thick slices (as in the photo), slice both halves of the Pandoro if we have to make many portions, otherwise only one will be enough.

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Pandoro Stuffed in the shape of a hedgehog

With one of the leftover slices we cut out a triangle that will represent the nose of the hedgehog

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Pandoro Stuffed in the shape of a hedgehog

mix the mascarpone and nutella, with the icing sugar,

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until a smooth and thick cream is obtained.

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We place the triangle that will represent the nose of the hedgehog. We spread a little mascarpone on the triangle. Spread a little hazelnut cream on one side of the slices and arrange them in ascending order about 8-10 slices.

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Pandoro Stuffed in the shape of a hedgehog

Proceed with this operation for all the slices making them adhere well to the previous one. The last slice will be stuffed on one side only. Sprinkle with icing sugar. Decorate the nose of the hedgehog with the chocolate chips instead of the eyes and nose. With the chocolate sprinkles form the mustache and the hair of the hedgehog. Serve

Note: If left over, cover with cling film and refrigerate for 1 day.
The idea is taken from the "Bon Appetit" site.

WINE PAIRING: Passito di Pantelleria DOC White

For the wine pairing I consulted the website: www.vinook.it

Pandoro Stuffed in the shape of a hedgehog

Pandoro Stuffed in the shape of a hedgehog "style =" width: 640px;

Happy Christmas!!!

3.1

Sea Bass in Cartoccio Quick and easy recipe – Gordon Ramsay’s version

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Sea bass baked in foil, Cooking fish in foil, which is very simple to do, is often underestimated, yet it should be preferred as it preserves most of the nutritional properties of the food. It is also recommended in low-calorie diets as it is possible to cook food without seasoning. This type of cooking is used most often to cook fish (generally sea bream, sea bass and salmon), but pasta and vegetable first courses can also be cooked. The flavor will be light, similar to boiling but with greater taste as it is not dispersed in water. The foil can be formed from a sheet of aluminum foil, or parchment paper (to be preferred). If you opt for parchment paper, it is spectacular and practical to serve the food still in the foil.

Ingredients for 1 person

  • 1 medium sized sea bass
  • a clove of garlic
  • one or two lemons
  • thyme
  • parsley
  • salt and pepper

VIDEO RECIPE

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How to prepare the Sea Bass al Cartoccio

Prepare all the ingredients on the work surface.

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Sea Bass with Cartoccio

After having scaled and cut the sea bass on the belly and eliminated the entrails (an operation that can be carried out already in the fish shop), cut all the fins

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Sea Bass with Cartoccio

rinse the inside and the outside of the fish and stuff with 2 half slices of lemon, a sprig of thyme, a little parsley, a little salt, pepper, a clove of garlic and a drizzle of oil.

place the fish on a sheet of parchment paper, add another one on top and fold the ends on themselves, sealing well (if the fish is small you can also use only 1 sheet of parchment paper and wrap it and close it like a candy). WATCH THE VIDEO QU

Remove from the oven, open the foil and serve leaving the sheet of parchment paper. Add a few fresh slices of lemon removing those present in cooking.

And your sea bass baked in foil is ready. Enjoy your meal! If you love sauces, accompany the fish with the Greek Tzatziki sauce or with a mayonnaise without eggs.

WINE PAIRING: Traminer or Reasling Renano.

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

Sea Bass in Cartoccio "style =" width: 640px;

Enjoy your meal!

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