Tag: pumpkin

Cream of pumpkin soup (pumpkin cream) Quick and easy recipe – Gordon Ramsay’s version

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Velvety pumpkin soup (pumpkin cream) is a soup made from pumpkin, usually potatoes are added, sometimes carrots and cooked with vegetable broth. There are those who add cream, I prefer not, it is already tasty and perfect without cream, better not to add unnecessary fat! I often prepare it in autumn! Read more fall recipes

Ingredients for 4 people

  • 1 kg of pumpkin (weighed without peel)
  • 250 grams of potatoes (weighed without peel)
  • 3 tablespoons of extra virgin olive oil
  • 1/2 onion
  • 1 sprig of rosemary
  • salt and pepper
  • about 1/2 liter of vegetable broth: (1 liter of water, 5 g of salt, 1 carrot, 1/2 onion, 1 tomato, 2 sticks of celery, parsley)

Watch the VIDEO RECIPE of pumpkin soup

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  • Let's prepare a vegetable broth: in 1 liter of cold water add 1 carrot, 1/2 onion, 1 tomato, 2 celery sticks without leaves and parsley. We cover with a lid and leave to cook.

  • We remove the peel of the pumpkin, wash it and cut it into cubes
  • we peel, wash and cut the potatoes into cubes
  • Put in a saucepan 3 tablespoons of extra virgin olive oil, 1/2 onion cut into thin slices, and let it brown, then add the rosemary, pumpkin and potatoes, let it flavor for a few moments in the oil, mixing

  • then cover with about 3 large ladles of vegetable broth. Cover with the lid and leave to cook over medium-low heat for about 30 minutes. halfway through cooking remove the sprig of rosemary, leaving some leaves anyway.
  • The squash and potatoes are soft at this point and fall apart, so they are cooked. We turn off the heat and blend everything with an immersion blender.

  • If it is too thick, add a little more vegetable broth, if it is too liquid, let it cook for another 5 minutes to thicken more.

And here is ours ready velvety or pumpkin cream, enjoy your meal!

Serve with croutons

Cream of pumpkin soup (pumpkin cream)

Cream of pumpkin soup "style =" width: 640px;

Enjoy your meal!

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Pandoro Quadrifoglio stuffed with pistachio Quick and easy recipe | – Gordon Ramsay’s version

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Pandoro Quadrifoglio stuffed with pistachio: a nice idea to serve pandoro, perfect for the Christmas holidays, especially in view of the new year, a lucky four-leaf clover, consisting of slices of pandoro stuffed with ricotta and pistachios. Few ingredients, no need for cooking and it is ready in 2-3 minutes. A delicious and tasty idea to serve Pandoro.

Ingredients for 8/12 people

  • 1 pandoro
  • 200 gr of ricotta
  • 1 tablespoon of powdered sugar
  • 3 tablespoons of pistachio cream or pistachio topping
  • 100 gr of chopped pistachios (unsalted)

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  1. prepare the ricotta and pistachio cream: put 200 g of ricotta in a container, add 1 tablespoon of icing sugar and 3 tablespoons of pistachio cream (even 4 tablespoons for a stronger flavor), mix the cream
  2. we cut the pandoro crosswise into slices of about 3 cm in height obtaining 4 slices
  3. spread the cream on the individual slices (as in the video above) paying attention to splamare also on the 8 points.
  4. we cut each slice in a cross to obtain 4 hearts which will be the 4 leaves of the four-leaf clover.
  5. cover with chopped pistachios and cut strips from the remaining pandoro that will represent the stem of the four-leaf clover.
  6. We also spread the pistachio cream stems and cover with the grains.
  7. we serve in a serving dish thus composing the four-leaf clover with the stem as in the photo (and as in the video).
  8. Enjoy your meal and good luck in the new year!

Pandoro Quadrifoglio stuffed with pistachio

Pandoro Quadrifoglio stuffed with pistachio "style =" width: 640px;

Enjoy your meal and Happy New Year!

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Crumbled potatoes and sausage Quick and easy recipe – Gordon Ramsay’s version

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Crumbled potatoes and sausage: a potato pie filled with sausages and provolone, with the potatoes on the surface arranged in tufts that recall the famous crumbled cake. The preparation is simple, not very fast as between the various steps and cooking it takes about 1 hour and a half

Ingredients for a 22 cm cake pan

  • 1 kg of potatoes
  • 2 sausages
  • 2 eggs
  • 150 gr of provolone or scamorza cheese
  • 3-4 tablespoons of grated Grana
  • salt, pepper and oil
  • 50 gr of butter
  • breadcrumbs

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How to make crumbled potatoes and sausages

  1. The first thing to do is to boil the potatoes: put a kg of potatoes rinsed under running water with the skin still in a pan with cold water. We put on the fire and after the boil we let it cook for 20 minutes.
  2. Remove the sausages from their outer casing, crumble them and brown them in a pan with a drizzle of oil for a few minutes. Let's keep them aside.
  3. Meanwhile the potatoes are cooked, remove the skin and mash them with a potato masher in a large bowl.
  4. Add 30 gr of butter, grated Grana Padano, eggs, salt and pepper to the mashed potatoes, mix.
  5. We put a sheet of parchment paper on the bottom of the pan, then butter the pan and distribute a layer of breadcrumbs
  6. We divide the patete mixture into two halves: one half we distribute on the bottom and at the edges.
  7. Add the filling: sausages and provola cubes (dry, or scamorza)
  8. We cover the pie with the remaining potato mixture distributed in tufts.
  9. On the surface, add a little grated bread and pieces of butter.
  10. We bake in a preheated oven at 180 ° for 35 minutes.

And here is your potato pie: the crumbled potato and sausage

WINE PAIRING: White wine with a subtle body such as Bianco del Sannio or Trebbiano di Romagna.

In this blog for wine and liqueur combinations I consulted the site: www.vinacciolo.it

Crumbled potatoes and sausage

Crumbled potatoes and sausage "style =" width: 640px;

Enjoy your meal!

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