Tag: Quick

Fried Latterini (fresh or frozen) the quick and delicious recipe! – Gordon Ramsay’s version

fried latterini

THE Fried lattes I’m a fish appetizer poor delicious and tasty with i latterini (acquadella or big heads); that is to say small fish Of fresh waterfrom the slightly bitter flavour: first review yourself in the Flour and then fried in boiling oil; where they become crunchy, golden, irresistible like fish fritters!
fried latterini

A super quick preparation, very easy it’s a lot economical; when you have little time available but also a limited budget to make prawn cocktail or seafood salad, the fried latterini it’s a solution! You can make them both with those fresh and to give life to gluttons fried frozen lattesIt is important to defrost them slowly. If you have intolerant at the table you can also proceed to one gluten-free breading with rice flour! the result does not change! Perfect to taste warm And crunchyto be served not only as entry for a fish menuFor Christmas or New Year’s maybe to serve Together to marinated anchovies and salmon canapés, they will do theirs wonderful figure! the fried Latterini are also special as finger food; for a aperitif delicious together with other fries and Tempura! and if served with a good side dish, they immediately become a second dish! Try them now I’m sure you will love them!

Discover also:

Fried Calamari (to perfection to make them dry and golden)

Fried Latterini recipe


Preparation Cooking Total
10 minutes 5 minutes 15 minutes


Quantity for 4 people

  • 500 g of latterini (full weight)
  • 00 flour or rice flour
  • flaked or classic salt


How to make fried latterini

First of all, rinse your latterini under running water directly in a colander. Since they are particularly small, the insides should not be cleaned or removed.

Then let them drain well, shaking them several times, so that they lose excess water.

Finally, add 4 – 5 tablespoons of flour to a large bowl, immerse your fish and move the bowl, making sure that all the fish are well breaded, intervene with your hands if you see that some are not perfectly breaded:

how to make fried latterini

At this point, fill a wok or a high-sided saucepan with oil. It is important that there is at least 3 inches of oil so that the fried latterini has the necessary space to brown on all sides.

Immerse the latterini in a couple of shots, not all at the same time, only when the oil is boiling.

Don’t crowd them together, it’s important that each one finds its own space in the pot.

Finally let it fry for about 2 minutes, until golden brown. Lower the temperature if you see that they are coloring too much

They should be golden and crispy, but not dark!

Finally, drain with a slotted spoon directly on absorbent paper for a few seconds without crushing. then immediately transfer to a serving dish so that they do not get soggy.

Here are yours ready Fried lattes sprinkle with salt flakes

fried latterini recipe

I recommend you enjoy them hot immediately

Quick and easy coconut cookies (only 3 ingredients!) – Gordon Ramsay’s version

coconut biscuits

THE Coconut biscuits they are gods quick treats And very easy with alone 3 ingredients: coconut flour, egg whites And sugar! Enough 10 minutes to prepare the dough, 15 minutes cooking in the oven and they are ready to taste! Follow this Recipe and you will get gods coconut biscuits scentedfrom the soft texture And chewy inside similar to the Ricciarelli thanks to the coconut that provides moisture ; and delicately crispy on the outside like Meringues. In short, one divine goodness from the embarrassing ease!

coconut biscuits

By now you know how much you love the coconut sweets: from the soft cake to the cold balls, soft squares, to the creamy tart, they literally sell like hot cakes! This time I wanted to make some CookiesStill quicker of the classic coconut shortcrust pastry. No sooner said than done, time to beat the egg whitesmix them with the other ingredients and a soft doughfrom which biscuits can be formed with a piping bag or two tablespoons ! from this basic version you can create delicious treats Coconut and chocolate biscuits adding to the dough 50 g of drops. You can serve them natural or with one dusting of icing sugar! Just like the butter biscuits and the whipped shortcrust biscuits, the coconut biscuits are also perfect to serve fortea time, snack afternoon, a breakfast with hot milk. Since they can be kept for 1 monththey are also ideal for pack up And give for Christmas! Being gluten free they are also perfect for celiacs just like gluten-free biscuits!

Discover also:

Homemade Bounties (sweets with a coconut heart covered in chocolate)

Coconut biscuits recipe


Preparation Cooking Total
10 minutes 15 minutes 25 minutes


Quantity for approximately 25 pieces

  • 120 g of coconut flour (i.e. grated or grated coconut flour)
  • 2 egg whites at room temperature
  • 120 g of granulated sugar
  • 1 sachet of vanilla or liquid vanilla or seeds of 1 berry (optional)
  • icing sugar to finish (optional)


How to make coconut biscuits

First of all, whip the egg whites until stiff with the vanilla and sugar. You will have to obtain a firm and firm mixture.

Finally, gently incorporate the coconut, mixing from bottom to top with a wooden spoon or spatula. The final result must be a firm and soft dough:

coconut biscuit dough

Place in a piping bag with a wide nozzle; alternatively, cut the piping bag at a height of 1 cm or you can use a teaspoon to make small mounds:

how to make coconut biscuits

Then cook in a preheated static oven at 180° for about 12 – 15 minutes in the middle part. If you see that they are browning, add aluminum foil.

Remove from the oven and leave to cool outside the pan on a wire rack.

Finally sprinkle with icing sugar

Here are yours ready Coconut biscuits

coconut biscuits recipe

Save the coconut biscuits

For about 1 month, even longer, in a tin or biscuit tin, away from sources of humidity and heat!

Banana bread: the quick recipe – Gordon Ramsay’s version

Banana bread: la ricetta veloce

Typical of Anglo-Saxon countries, the Banana Bread it is a soft and fragrant plumcake. A perfect banana bread for a tasty breakfast or snack zero waste.

Do you have overripe bananas at home and are you thinking of throwing them away? Stop! Try my banana bread recipe: it will amaze you.

I love this one anti-waste recipe and from food storage which can be prepared with a few common ingredients that we always have at home, recovering bananas, which often blacken all together before we can consume them all.

But I have to warn you, the procedure is unorthodox, born out of necessity, or rather, due to lack of time. In fact, to prepare the dough, I use a food processor, with which I blend the ingredients several times, which I add a little at a time.

The traditional banana bread recipe involves the separate preparation of some ingredients, then assembled in a bowl at the end. Even if it is not exactly the classic procedure, the result is truly appreciable, as is the saving in time, preparation and washing.

For this quick version of banana bread, I used my usual multifunction robot that you often glimpse in my live broadcasts and in my video recipes*.

The spicy touch of my banana bread: cinnamon

To make the dough even more special and fragrant, I added some ground cinnamon. A spice that, I don’t know about you, but immediately makes me feel comfortable and pampered. In fact, cinnamon, cinnamomum verum, is a small evergreen plant of the same family as laurel and its dried bark is part of the aromatic group of sweet and warming spices. Therefore perfect for intense and winter blends.

Regarding cinnamon, I’ll leave you with some purchasing advice to make your banana bread, also including cinnamon flowers, which look very similar to cloves and recall their scent.

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