Tag: Ramsay

Minne Di Sant'agata Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Minne Di Sant'agata Recipe - Cuor di Cucina

To make the Minne Di Sant'Agata we can proceed in two ways:

  • preparation of a shell of royal almond paste, filled with ricotta cream (sheep or cow) enriched with candied fruit and dark chocolate drops. For the base of the shell, sponge cake is prepared. Finally the cassatine are covered with a white icing and decorated with a candied cherry on top;
  • preparation of a crumbly shortcrust pastry shell, filled with ricotta cream (sheep or cow) enriched with candied fruit and dark chocolate drops. Once cooked, the cassatine are covered with a candid white icing and decorated on the top with a candied cherry.

The recipe that we explain here in detail is the one made with the shell of Royal Almond Pasta, at the bottom of the recipe you will also find some tips for preparing the crumbly pastry shell.

The steps are as follows:

  1. there Ricotta Cream for the stuffing;
  2. the sponge cake to obtain the discs to close the royal pasta shells;
  3. there royal pasta
  4. there white icing for coverage
  5. the Decoration

Ricotta Cream:

With the help of a narrow mesh strainer, let the ricotta drain until it has lost all the whey.

We transfer the ricotta in a bowl and add the sugar (only 100 g). We blend with an immersion mixer to obtain a very fine cream, to which we will add the chocolate chips and candied orange peel.

Put the ricotta cream in the refrigerator covered with a cling film.

Preparation of the sponge cake:

We whip with the electric whisk, the sugar (180 gr) and the eggs (6) until obtaining a foamy and very soft consistency. Add the grated orange peel to the mixture, then gradually add the sifted flour and baking powder. We mix gently, preferably with a wooden spoon, from bottom to top so as not to disassemble the mixture.


Transfer everything to the baking tray previously lined with parchment paper. We cook in a preheated oven at 180 ° for about 10 – 15 minutes, in static mode. We test cooking using the toothpick test. Let it cool completely and then make some discs with a pastry cutter. We set aside the discs obtained for the final assembly.

Real pasta

We melt the sugar (150 g) in a thick-bottomed saucepan with water (20 ml) and honey. We mix until the sugar becomes completely liquid. At this point, add the almond flour, the coloring (optional) and the rum (20 ml), with the heat off. Mix all the ingredients well and form a compact dough. Let it cool and wrap the dough with cling film.

With the help of a rolling pin, spread the royal pasta on a surface sprinkled with corn starch to obtain a sheet of about 3 millimeters thick and obtain discs of the appropriate size to cover the mold we have available.

Glawhite ssa for the cover

We lightly whip the egg white with a small whisk thus obtaining a frothy mixture. We combine the icing sugar and, a little at a time, the lemon juice. We continue to mix until obtaining a thick and sticky consistency.


We line the hemispherical molds with a film or with some moistened parchment paper.

We transfer a disk of royal pasta into each mold making it adhere perfectly to the walls.

We insert the ricotta cream inside the lined mold without letting it reach the edges.

We close all the molds with a disc of sponge cake slightly wet with a mixture of sweet rum and water.

We cover with cling film for food and transfer the molds to the freezer for at least two hours so that the cake is perfectly compact.

After this time, extract the hemispheres from the molds and transfer them to a wire rack. We glaze twice, letting the glaze dry a little between one draft and the next (5/6 minutes).

Finally, place a candied cherry on the top of the hemispheres.

Transfer all the minne to the refrigerator and wait for the glaze to dry completely before serving.

Ready Minne di Sant'Agata … irresistible sweets!

As an alternative to royal almond paste, the minne shell can be made with shortcrust pastry:

Shortcrust pastry my way:


  • 750 gr white flour
  • 250 gr Re-milled flour
  • 2 eggs
  • 200 gr sugar
  • 150 gr honey
  • 20 gr ammonia
  • 250 gr lard
  • Vanilla
  • Milk (about 100 ml)
  • Grated lemon or orange peel

We knead everything to obtain a homogeneous dough, let it rest for half an hour in the fridge.

With the help of a rolling pin, roll out the dough and line the molds. Fill the molds with ricotta and close the cassatine with a disc of shortcrust pastry. We close by gently sealing the edges. Once cooked, the cassatine are covered again with white icing and decorated on the top with a candied cherry.

To obtain a soft ricotta cream, as an alternative to the immersion mini-pimer, we can decide to sift the ricotta with a narrow mesh strainer.

Daiquiri Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Daiquiri Recipe - Cuor di Cucina

Dear friends of Gordon Ramsay Recipe today I want to talk to you about Daiquiri, drink appreciated all over the world for its simplicity.

It is said that this cocktail was born following some events that took place on the island of CubaThe main character was Jennings Cox, an American engineer who worked in a mine in Daiquiri Bay.

One night after work, Cox invited an Italian colleague of his home for a drink. The only thing it could offer him was the rum. Combining it with sugar is lime juice, Cox created a drink that both of them liked, so much so that he wanted to give it a name. The two eventually called the drink Daiquiri, in reference to the place where they were.

Another story tells that the inventor of the drink was a naval officer who landed in the port of Havana. The sailor, trimmed, went into a bar where he was offered smooth rum. At the request of the same officer, smooth rum was added some lime juice and sugar.

Even the famous writer "Hemingway" contributed to the success of the drink: during his stay in Cuba, he became a regular at the "El Floridita" bar, where he loved to sip his Daiquiri.

The famous phrase "Mi mojito alla Bodeguida, mi Daquiri alla Floridita" has been attributed to the writer.

It is recommended to serve the drink in an iced cup.
As an alternative to liquid sugar, you can opt for granulated sugar (2 tea spoons) to be dissolved in the shaker with lime juice.

About the author

Francesco Zimmatore

I am a young bartender increasingly driven by the desire to grow in this sector in all respects: from mixing, at the counter, to the relationship with the customer. Over the years I have had the opportunity to work in different clubs, which have helped me grow in this sector. Today I have the pleasure of sharing all this with you, CHEERS 🥃

Olivette Di Sant'agata Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Olivette Di Sant'agata Recipe - Cuor di Cucina

The Olivette Di Sant'Agata, are prepared near the feast of the Holy Mistress of the City of Catania. As the name suggests, they are olive-shaped sweets prepared with green almond paste to which liqueur is usually added.
These green oval-shaped sweets are linked to a miraculous event that occurred during Agata's life. One day, hunted by Quinziano's Roman soldiers, the tired and hungry girl stopped to catch her breath. It was then that, putting on her shoes again, Agata suddenly saw a small olive tree arise which in a very short time and inexplicably became large and loaded with olives.

This miraculous episode represents the fertility of the Earth. In fact, tradition has it that the olive trees of Sant'Agata are donated as a sign of good wishes for fertility and abundance.

Transfer the sugar (300g), the water, the vanilla aroma and a pinch of salt inside to a thick-bottomed steel saucepan.

We bring the contents of the saucepan to a boil, stir from time to time and wait for the sugar to dissolve completely. We are very careful, the mixture must not caramelize.

We lower the flame to the minimum and add the almond flour and the food coloring.

We mix thoroughly and over a very low heat let it cook for 6-7 minutes or until the mixture begins to thicken and detach from the edges and the bottom of the pan.

We remove from the heat and add the liqueur. We mix again.

We knead the mixture to obtain an elongated dough.

We take small portions from the dough and form balls by pressing them lightly and working them to give the typical shape of olives. We roll the olivette obtained in granulated sugar (the remaining 100 gr)

To simulate the attachment of the peduncle, we practice with a toothpick, a small hole in the upper part of the toggles. Transfer them to a large tray and let them dry at room temperature.

Compared to the original recipe (500 grams of granulated sugar for 500 grams of almond flour), we have reduced the amount of sugar thus enhancing the taste of the almonds.

About the author

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

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