Tag: POTATO

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

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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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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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

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Enjoy your meal!

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Crunchy pumpkin granola – Recipes on the fly – Gordon Ramsay’s version

There crunchy pumpkin granola is a quick and easy recipe for making a crunchy and tasty muesli at home with which you can make one healthy and nutritious breakfast.

With the addition of pumpkin puree, the star ingredient of the autumn season, you will get one granola with a beautiful orange color and rich in vitamins as well as very tasty. Cinnamon and ginger will give the final touch to give the classic taste and autumn scent!

What is granola

Granola for the uninitiated is a energy mix based on oat flakes and dried fruit and honey, which is mixed with honey or maple syrup and toasted in the oven. Doing so will form those delicious crunchy clusters of cereals and dried fruit that we love so much.

You can enrich your pumpkin granola as you like: the beauty is that you can create your own mix without necessarily weighing the ingredients. Check the consistency by eye and it will be very good.

The crunchy pumpkin granola can be enjoyed for breakfast in milk or yogurt, or as a snack but also for the classic after-dinner comfort food.

Also perfect as take-away breakfast to take to the office when you are running: prepare a jar of yogurt, add the granola and fresh fruit on top. Close and put in your bag!

To best preserve it, transfer the granola into airtight glass jars and store them in a cool, dry place for a maximum of 4-5 days.

Let's now see this delicious recipe.

Crunchy pumpkin granola

70-80 g of steamed and pureed pumpkin
180 g rolled oats
30 g of walnuts
30 g almonds
pumpkin seeds and sunflower seeds to taste
2 tablespoons of honey or maple syrup
1 tablespoon of seed oil
a teaspoon of cinnamon
half a teaspoon of ginger

If you like, also add dried cranberries or other dried fruit

Method:

Steam the pumpkin (without the peel) and blend it into a puree.

Combine all the ingredients in a bowl until they form a sticky mixture.

Spread the mixture well on the plate lined with parchment paper and cook at 160 'for about 30 minutes. Open the oven from time to time and stir the granola to toast on both sides.

Let it cool then store it in a glass jar.

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The fast and delicious recipe! – Gordon Ramsay’s version

The Pumpkin crumble it's a side delicious also perfect as second dish, variant of the classic savory Crumble. In this case prepared with pumpkin raw, cut into small pieces, then topped with rosemary, salt And oil; arranged in one baking tray and covered with crumbled shortcrust pastry with parmesan; what a time baked in the oven become the crispy and golden crumbs covering a soft and fragrant heart of pumpkin! A mix of flavors and textures amazing!

It's about a quick preparation And very easy , you can use the pumpkin of your choice! I love the delica, full-bodied, tasty and not very watery, but it goes the yellow-skinned one is also very good! You will need them only 10 minutes , why the Pumpkin crumble he comes made raw! and it will be immediately ready to go in the oven! And you will taste what a taste! Believe me it is addictive! Excellent as a side dish to accompany meats, cheeses ; Pumpkin crumble just like pumpkin meatballs, pumpkin burger and flan with a stringy heart, is also excellent as vegetarian main course! Ideal when time is short but you don't want to give up something exquisite!

Pumpkin Crumble Recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	30 minutes	40 minutes

Ingrediants

Quantity for a 20 – 22 cm pan
400 gr of pumpkin (net of waste) a handful of fresh rosemary extra virgin olive oil salt 150 grams of flour '00 (which you can replace with any other flour of your choice, even gluten-free) 60 gr of parmesan or parmesan 70 gr of cold butter from the fridge (or seed oil of your choice)

Method

How to make pumpkin crumble

First of all peel, wash and cut the pumpkin into small pieces, place it in a pan with rosemary garlic, salt, oil. Turn well:

Then turn on the oven

Finally, separately, mix together the flour with the cheese. I don't add salt because it is already tasty. Finally add the cold butter cut into small pieces

Then knead with your hands compacting and crumbling the mixture. You have to get some big crumbs. Then add them on your pumpkin:

Finally, bake in a static oven at 180 ° in the central part for about 15 – 20 minutes, then place on the upper level and cook with grill for another 10 minutes!

Yours is ready Pumpkin crumble !

Chef Gordon Ramsay Recipes