Tag: Ramsay

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

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

Recipe Stew With Potatoes – Gordon Ramsay Recipe – Gordon Ramsay’s version

Great classic of local cuisine! Ancient recipe of the popular tradition originally made with non-precious meat. Poor cut meat needed hours and hours of cooking over low heat to soften. Today, as per tradition, the stew is cooked in the same way.

In this recipe we present the most classic version ever, the one with potatoes!

To prepare it stew with potatoes, with a knife with a smooth and wide blade, cut the meat into chunks of similar size, this small trick is important to obtain uniform cooking.

Let's flour the morsels of meat homogeneously, taking care not to leave out the sides.

Finely chop the carrots, celery and onion.

In a pan, heat the extra virgin olive oil with the aromatic herbs (thyme, bay leaf, sage and rosemary) and add the chopped vegetables. We also add the morsels of meat and brown them over high heat.

Add salt and add the red wine. Let's evaporate the alcohol and add the tomato.

We reduce the flame and cover with the lid. We continue cooking for 2 hours, stirring occasionally and, if the meat gets too dry, add water.

In the meantime we wash and peel the potatoes, cut them into uniform pieces and blanch them for 10 min.

After two hours of cooking the meat, transfer the blanched potatoes to the pan and cook for another 45 minutes or until the potatoes are well cooked. Season with salt and serve the stew when it is still hot!

It is advisable not to add too much salt during cooking. During this phase, the liquids will tend to evaporate and the meat may be too tasty.

About the author

Marina Cecconi

I'm Marina, I'm 37, I'm Friulana and I've been cooking since I was 12. I'm not a quoca by profession but cooking is one of my favorite hobbies. Turning the ladle relaxes me and distracts me from everyday tasks. I had the enormous fortune to see the women of the family cook, all excellent cooks from whom I learned lessons and stole tricks, ranging from traditional Friulian cuisine, mainly peasant, to Genoese and Neapolitan influences. I learned from grandmothers that nothing is thrown away, and therefore I will propose, as far as possible, also recipes for "recycling" and emptying the fridge.

Tres Leches Cake Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Let's start preparing the sponge cake: in a planetary mixer or with the help of an electric whisk, whisk the egg whites of 8 eggs with 340 grams of sugar and a pinch of salt, until the mixture is frothy, soft and very dense.

In another container, whisk the yolks of 8 eggs with 50 grams of sugar and seed oil until doubled in volume.

We combine the two compounds (yolks and whites) mixing from top to bottom preferably with a wooden spoon. This operation requires extreme delicacy and care.

We add the sifted flour, continuing to mix in the manner indicated above.

We pour the dough into a previously greased and floured baking pan.

We bake at 180 ° C in a static oven for about 50 minutes. After this time, we check the cooking with the so-called toothpick test: we introduce a toothpick in the center of the cake, if there are no traces of dough on it, the cake is cooked.

Let the sponge cake cool and in the meantime prepare the wet:

in a bowl we combine the condensed milk, the whole milk, the fresh cream and a pinch of ground cinnamon.

When the sponge cake has cooled completely, transfer it to a rotating plate. With a long, serrated knife, we lightly incise the perimeter of the cake to outline the traces of three layers. We proceed with the cut making sure to obtain three discs of the same thickness.

With a spoon, pour abundant wets on discs of sponge cake.

At this point we can compose ours cake: on the surface of the first layer we spread a generous amount of custard

We place the second layer and add more cream.

Finally, we lay the third layer.

We transfer the cake to the refrigerator and proceed with the preparation of Meringue:

heat 5 egg whites with 300 g sugar in a bain-marie

We mix repeatedly until the sugar crystals dissolve. Remove from the heat and whisk at maximum speed until the mixture is very thick.

We cover the surface of the cake with meringue.

We complete the preparation by decorating as desired with white cherries or alternatively with fresh fruit such as pineapple, mango or peaches.