Tag: pumpkin

Spaghetti with garlic and oil Procidana style, you have never eaten so good and creamy. Here’s the trick with the two extra ingredients – Gordon Ramsay’s version

creamy spaghetti with garlic, oil and tarallo

Spaghetti with garlic, oil and chilli pepper with taralli and Procida-style lemon they are a last minute dish that will win you over. Obviously there are two underlying reasons for this preparation Neapolitan cult ingredients. The first is the suet and pepper taralli, which with a bit of luck you can now find everywhere. The latter are the island’s lemons, which the people of Procida call bread and they are very good. Those are more difficult to find, and if you don’t have this possibility you can’t do anything else replace them with other lemons. The important thing is that they are zero kilometer and untreated.

Spaghetti alla procidana

Ingredients x 4

durum wheat flour spaghetti 360 g
Neapolitan taralli 2
untreated lemons 2
dried chili pepper 1
garlic 1 clove
extra virgin olive oil
fresh mint
salt

Preparation

The first thing to do to prepare spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style is to fillet the lemon zest with a paring knife. If you don’t have it available, grate it. The important is avoid the white part, with a more bitter taste. Crumble coarsely the two taralli suet and pepper. Remove the seeds from the chilli pepper and break it into pieces with your hands. Put the salted water for the pasta on the heat and wait for it to boil. Meanwhile, heat a drizzle of extra virgin olive oil in a pan and cook brown lightly the garlic.

Add the spaghetti and then drain them al dente, keeping aside a little cooking water. Transfer them immediately to the pan with the garlic, add the lemon zest and chilli pepper, pour in a little cooking water and sauté everything. Turn off the heat and stir with the taralli, suet and pepper and the washed and chopped mint leaves. Your spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style they are ready. Enjoy your meal.

Read also: Spaghetti in Aeolian sauce, the recipe with ancient Sicilian flavors that is made with two ingredients in 5 minutes

Pan-fried chicken from the 80s by Benedetta Rossi: I’ll reveal to you my grandmother’s ancient recipe, delicious – Gordon Ramsay’s version

Pan-fried chicken it is a recipe from the 80s that Benedetta Rossi wanted to share with her fans. The cook shares many recipes, always attentive to those who don’t have a lot of time to dedicate to cooking but still want to eat good, healthy and tasty. This time, however, there is a difference, because we are talking about a reach of the heart. A dish that he prepared himself grandmother Assuntahis mother’s mother, on the occasion of Sunday on wood-fired kitchen. It is a tasty and succulent dish, full of ingredients that flavor it.

Chicken in a pan

Ingredients x 4

chicken pieces 1.5 kg
pickled or sweet and sour giardiniera 250 g
artichokes in oil 150 g
sweet and sour pickled onions 50 g
olives in brine 100 g
white wine 1\2 glass
garlic 2 cloves
laurel
rosemary 1 sprig
extra virgin olive oil
pepper
salt

Preparation

The first thing to do to prepare the chicken in the pan is to clean the chicken pieces and season them well with plenty of salt and pepper. Heat a drizzle of extra virgin olive oil in a pan. Brown the garlic together with the bay leaf and rosemary. Add the chicken and let it brown on all sides. Shade with white wine. When the alcoholic part has completely evaporated, cover with the lid and leave to cook over a low heat 40 minutes. Remember to stir every now and then. If necessary you can dilute with water. After 30 minutes, remove the bay leaves and garlic.

United the other ingredients: first the giardiniera with the chopped vegetables, then artichokes and spring onions. Mix and cook for another 5 minutes, then add the last ingredient, olives in brine. Mix again and leave to flavor for 1 minute. Serve, accompanying the chicken pieces with the sauce created in the pan. Accompany with a nice fresh salad. Yours pan-fried chicken it’s ready. Enjoy your meal.

READ ALSO—> Citrus chicken scallops, how to transform chicken breast slices into a unique delicacy with an orange and a lemon

Chicken Marengo by Pellegrino Artusi, the last recipe written by him, the most loved by Napoleon – Gordon Ramsay’s version

Marengo chicken it is a delicate and very tasty dish, although simple and quick to make. It belongs to both French and Italian cuisine, in particular Piedmontese cuisine and especially the city of Alessandria. Today we will see the recipe that Pellegrino Artusi he published the last edition he edited, that of 1911 with 799 recipes, shortly before his death. Piero Benigni he then reshared it on social media and it was from his page that we recovered it. The ingredients are for 2 people and the result is incredibly satisfying, soft and tasty.

Marengo chicken

Ingredients x 2

half a chicken
extra virgin olive oil
Flour
lemon juice
dry white wine 1 glass
meat broth 300 ml
parsley

Preparation

The first thing to do to prepare Marengo chicken It’s meat broth. If you want you can also choose the vegetable one. Break up the chicken and remove skin and fat deposits. Place the pieces in a pan with 3 tablespoons of extra virgin olive oil and let them brown well on all sides, then remove them and throw away all the fat that will be formed. Put 2 tablespoons of extra virgin olive oil and the chicken pieces back in the pan floured. Let it heat up, add a glass of white wine, cover and let it continue until it has almost completely consumed, turning the pieces every now and then.

Pour a ladle of broth, add salt, cover and cook over a very gentle heat adding a little broth when necessary to keep the cooking juices liquid enough. Turn the pieces over every now and then. After 30 minutes pour a spoonful of lemon juice over the pieces and continue cooking, which will last another 30 minutes or a little more and will be finished when the breast is done drill well from the fork. Just before the end, add salt and let the bottom almost dry because the pieces they can be coloured. When ready, pass them onto the tray, pour some more lemon juice over them, sprinkle with chopped parsley and serve. Yours marengo chicken it’s ready.