Tag: Recipes with step by step photos

Scalded lamb: the traditional recipe! – Gordon Ramsay’s version

Scalded lamb - Recipe by Tavolartegusto


L’Scalded lamb it’s a second dish traditional of Lazio cuisineespecially Roman-based Lamb ribs cook on the grill. But which means ‘scottadito’? which according to tradition goes tasted immediately hot when the golden crust still retains a soft interior! Here it is it is taken with the fingers on the side of the bone that is still hot and there is a risk of get burned ! Here in Rome it is a real institution for Easter lunch! Together with the most classic and well-known Abbacchio alla Romana!

Scalded lamb - Recipe by Tavolartegusto

We are talking about a unique goodness that has poor origins and what I propose today is the Original recipe of lamb cooked according to the advice of Max Mariola. It is a preparation very easybut Attention choose the typical lamb chops the marinade and of course the cooking times ; follow all the illustrated steps and when you taste it you will exclaim: it really is exceptional! Let it bet? I find they are aquick alternative with baked lamb, and if you have the opportunity to cook outdoors, it is also perfect for barbecue on Easter Monday! Accompany it with a good side dish. Here in Rome it is customary to serve the blanched lamb with the very soft Roman-style artichokes or with the Giudia-style ones and the fantastic fried petals! If you want to go classic, a nice tray of baked potatoes is also perfect, the crunchy ones on the outside!

Grilled lamb recipe

PREPARATION TIMES





Preparation Cooking Total
30 minutes 10 minutes 40 minutes

Cost Kitchen Calories
Bass Italian 243 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients





Quantity for 4 people

  • 500 g of lamb chops
  • extra virgin olive oil
  • rosemary
  • garlic
  • salt
  • pepper

Equipment

Method

How to make grilled lamb

First of all, take the ribs out of the fridge, do not wash them at all, and with the help of a meat mallet, beat the knot of meat on the ribs to flatten them slightly.

Finally, place the cutlets in a baking dish, add oil, pepper, fresh rosemary, chopped garlic and massage well on all sides, so that it is fragrant:

how to make lamb chops - Recipe by Tavolartegusto

Then leave marinate at room temperature for 30 – 35 minutes

Attention, this step is very important, to avoid thermal shock, i.e. the cold meat curling when in contact with the hot grill, as well as to better regulate the cooking times, the lamb inside must be soft, tender and not cold. !


Perfectly cooked lamb

Finally, after the indicated time, touch the meat, which must be at room temperature, give it another stir then heat a grill with grooves for 3 – 4 minutes

Why is it better to use a grill and not the smooth plate? Because the lines of the grill allow the meat to remain raised from its cooking liquid. This will promote a golden crust on the surface.

Place the cutlets (without garlic and rosemary) only when the grill is actually hot

Then let it cook for 2 – 3 minutes on each side. Don’t turn before 2 minutes otherwise they won’t be crispy on the outside and soft on the inside. Minute more or less depends on the size of the pieces.

You will realize that they are cooked perfectly when they are golden brown and the meat does not drip red or blood. Salty.

Here’s yours ready Grilled lamb

grilled lamb - Recipe by Tavolartegusto

Needless to say, it cannot be preserved! It should be eaten immediately and nice and hot!

Don’t miss my collection of Second courses of meat.

Neapolitan curly puff pastry (the original recipe!) Tavolartegusto – Gordon Ramsay’s version

Sfogliatelle - Neapolitan curly Sfogliatelle - Recipe by Tavolartegusto


The Sfogliatelle Ricce (That us in Naples let’s call ‘la puff pastry‘) I am the sweet symbol of the city. Among the most typical from the traditional Neapolitan pastry! What in all the bars Neapolitans, they immediately recognize each other: shell shape triangular, composed of a peeled ribbed shell based on flour and lard with a filled with ricotta and candied fruit very fragrant which resembles that of the Neapolitan Pastiera, but is more compact because there is semolina instead of wheat! A goodness indescribable that it crackles at the bite ! Whose origins date back to 1600 when the nuns of Santa Rosa convent, they made some sweets almost by chance with some leftover semolina pasta! The success was immediate, so much so that, in 1800 the pastry chef Pasquale Pintauro neither revised the form giving life to aother version or the Sfogliatelle Frolle, different from the classics, albeit delicious! Self you too you want make at home the real ones Neapolitan Sfogliatelle all you have to do is follow this detailed guide with all steps photographed And there will be applause!

Sfogliatelle - Neapolitan curly Sfogliatelle - Recipe by Tavolartegusto

After one careful study and various experimentstoday I give you the Original recipe how to make Sfogliatelle! Accompanied by all Secrets of pastry chef friendswho they worked for Gambrinus coffee And Scaturchio. Compare yourself with my faithful manual Neapolitan pastry shop which I consulted for preparations such as Baba and Struffoli. To which I added everything I’ve learned trying and trying again to do them! It’s about a laborious preparation I’m telling you, you’re going to need some time And patience. The secret it’s all in the training of very long roll from which to slice the pieces to obtain the crispy shell to which you then add the filling! Believe me, la satisfaction to realize yourselves’in sfugliatèlla‘ will repay you for every wait! Perfect like dessert at the end of the meal to be served Sunday with family, or between friends which then, given the long lunches of Neapolitans, immediately become a break snack afternoon! Or to enjoy for lunch breakfast accompanied by a beautiful Cup of coffee!

Discover also:

Caprese cake (the original recipe to make it at home with a dark heart)

Sfogliatelle recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour (+ 1 night rest in the fridge) 20 minutes 1 hour and 20 minutes

Cost Kitchen Calories
Bass Italian 245 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients





Quantity for 8 pieces

    Dough :

    • 250 g of manitoba flour
    • 200g of water
    • 1 pinch of salt
    • Approximately 150g of lard for processing and flaking

    Stuffed:

    • 200 g of milk
    • 100 g of semolina
    • 200 g of sheep’s ricotta
    • 1 egg yolk
    • 125 g of sugar
    • 1 tablespoon high quality candied orange peel
    • 1 teaspoon candied citron
    • a level teaspoon of wildflower flavouring
    • a pinch of cinnamon

    To serve:


Equipment

Sfogliatella ingredients: notes and variations

Can I use butter instead of lard?

No. The dough for the real curly Sfogliatella must be made with lard otherwise the classic crunchy millerighe will not appear on the surface. The butter gives a flaky surface, similar to puff pastry although golden and thin it’s not crunchy. So if you use it, know that you will not have the result you see in the photo!

Which ricotta to use

Neapolitan tradition dictates that the sheep’s ricotta, tasty, enveloping pasty, perfect for a full-bodied filling, in fact it is the one that is also used for pastiera. If you can’t find it, that’s fine too buffalo ricotta, also very tasty. However, avoid the packaged one, because it has a mediocre taste.

The importance of candied fruit

These give moisture to the filling making it soft and meltable. Please don’t buy the plastic-coated supermarket ones, but the pastry shop ones. Or, better yet, make the candied orange peel yourself, believe me it’s amazing and very easy! Alternatively, if you really don’t like candied fruit, you can replace the citron with whole orange candied.

Right aromas

If you don’t find the millefiori aroma you can add a teaspoon of honey to the filling, but the scent changes, the typical scent of Neapolitan puffs is the fruity scent of flowers.

Method

How to make Neapolitan curly puff pastry

Tips for organizing processing times

Sfogliatelle cannot be made for just one day, the dough needs rest. My advice is to prepare the shell and filling the day before and organize yourself the following day with the formation of the curly puff pastries and the cooking.

Day 1

First of all, make the dough for the shell.

Pour the flour, water and salt into a bowl and mix vigorously. The dough will seem hard and grainy, that’s how it is, don’t worry. Continue kneading until it forms a ball, grease it lightly with a drizzle of lard and leave it to rest on a cloth for half an hour.

Then take the dough again, work it again, although it seems very hard, don’t worry, press with strength and energy, it will slowly soften

If the puff pastry dough is too hard, grease your hands a little with lard and continue working to make it workable and more malleable.

Finally, form a ball and leave in the fridge wrapped in cling film:

curly puff pastry dough - Recipe by Tavolartegusto

Then let it rest for 2 – 3 hours in the fridge.

Filling for puff pastry

First of all, insert a semolina pan and slowly pour in the milk, stirring with a hand whisk and place on the heat. You should obtain a dense and pasty mixture. Let it cool completely.

Separately, drain the ricotta, if it is too moist, squeeze it with a cloth.

Then mix it with the sugar, the pinch of cinnamon, the semolina mixture and at this point add the wildflower aroma

Be careful that the wildflower aroma can have different intensities depending on the type, you can find my suggestion in the ingredients, but if you don’t find it, add very little at a time! and taste, before adding more, in order to calibrate the taste well. Otherwise you risk ruining the flavor.

Then add the egg yolk, mixing well and finally the candied orange:

puff pastry filling - Recipe by Tavolartegusto

Finally, cover with cling film and leave to rest in the fridge.

When the resting time for the puff pastry dough has elapsed, take it out of the fridge and leave at room temperature for half an hour.

How to obtain the very long roll for curly puff pastry

First of all, proceed to roll out your dough with a rolling pin until it forms a short rectangle of maximum 15 cm:

how to make curly puff pastry dough - Recipe by Tavolartegusto

My advice is to use a pasta machine otherwise it will take hours of work. If you don’t have the tool available, arm yourself with patience, but above all precision, to create a rectangle that remains approximately 15 cm in size for the short side and several meters for the long side of 1 mm thickness.

as you stretch the dough it must be compact, non-sticky, smooth, first start from a large thickness on the pasta machine, then medium thickness

When the rectangle becomes too long, roll it up on a rolling pin and gradually unroll it in the pasta machine to thin it, until it reaches 1 mm thickness:

roll of dough for curly puff pastry - Recipe by Tavolartegusto

Then, once the very long and thin pastry has been obtained, the typical ‘sfoliatura’ must be carried out to obtain the millerighe of the classic curly puff pastry.

At this point, unroll a part of the dough, widen it slightly laterally as you unroll it and brush it with soft lard at room temperature. As you brush the first piece, roll it up on itself:

how to flake the curly puff pastry dough - Recipe by Tavolartegustoproceed in this way: unrolling a piece of dough, brushing with lard and rolling until you obtain the classic very long roll:

very long roll dough curly puff pastry - Recipe by Tavolartegusto

At this point, grease it well with lard, wrap it in cling film and leave to rest in the fridge overnight.

Day 2

Make the shell shape of the Neapolitan Sfogliatelle by hand

First of all, place the filling in a piping bag.

Then take the roll of dough again and if you see that the central part is much wider than the two edges, squeeze it a little with your hands to make it uniform.

Then, cut 1cm slices with a sharp knife. This is what pastry chefs call ‘the cap’ of the curly puff pastry

My advice is to cut the extreme triangles to make mini puff pastries, so that you end up with slices that are all more or less the same thickness:

give shape to the curly puff pastries - Recipe by Tavolartegusto

Then grease your hands very well with lard

This step is essential because your hands must slide over the dough.

Then grease each disc by rubbing it well between your palms to thin it.

Finally, with your thumbs, push the central point of your disc outwards, and gradually thin the disc to create the classic triangular shell, empty inside, ready to accommodate the filling.

Then fill each shell with the filling to the brim, it must be very swollen and finally close it by sealing the flaps:

how to give the puff pastry a shell shape - Recipe by Tavolartegusto

As you make them, place them on a baking tray lined with baking paper:

cooking curly puff pastries - Recipe by Tavolartegusto

and cook in a preheated static oven at 180° for about 20 minutes in the central part. If you are using a fan oven, set it to 160° and respect the cooking times indicated!

Once cooked, remove from the oven and leave to cool before sprinkling with icing sugar.

Here’s the real thing Browse it

Sfogliatella - Recipe by Tavolartegusto

Neapolitan curly puff pastry

Neapolitan curly puff pastries - Recipe by Tavolartegusto

storage

You can store at room temperature for 3 – 4 days. If you keep them in the fridge, the filling will harden slightly, so take care to leave them at room temperature before serving.

If you love this type of dessert, also discover my collection of Pastry Recipes

Gluten-free Zeppole di San Giuseppe (perfect!) Tavolartegusto – Gordon Ramsay’s version

Gluten-free San Giuseppe zeppole - Recipe by Tavolartegusto


The Gluten-free Zeppole di San Giuseppe I’m the perfect version for celiacs gluten intolerant and more, to be made for Father’s Day on March 19th, as an alternative to the classic zeppola! In this case, the choux pastry is achieved with rice flour and the cream custard for filling contains only starches! To complete, black cherry in syrup and believe me, they are so good that no one will notice who they are gluten free!
Gluten-free San Giuseppe zeppole - Recipe by Tavolartegusto

There preparation is very easy and takes inspiration from my super tested basics which you have been doing successfully for 10 years now! readjusted to obtain Perfect gluten-free zeppole! soft And scenteddeliciously empty And alveolate inside like the traditional dessert! From this dough you can cook them in all ways what do you prefer! both fried without grease, in the classic way; Either you can make lighter gluten-free Zeppole di San Giuseppe in the oven and you can also cook them in the air fryer according to all the advice I left you! In short, this year too intolerant dads they will be able to enjoy their gluten-free zeppole!

See also:

Gluten-free sponge cake (perfect for making numerous desserts for celiacs)

Gluten-free zeppole di san giuseppe recipe

Tagliolini recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour 20 minutes 1 hour and 20 minutes

Cost Kitchen Calories
Bass Italian 432 Kcal

Ingredients





Quantity for 15 pieces

Equipment

Method

How to make gluten-free zeppole

First of all, make the gluten-free choux dough

In a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles, at which point the boiling has occurred and add the rice flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Finally, place it back on the heat and stir for a few more seconds, until you hear it rubbing under the pan:

gluten-free zeppole dough - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and let it cool by working it with a spatula and only when it has cooled, not before, place it in a bowl and add the eggs one at a time. Add the second one only when the first one is perfectly blended.

You can mix the dough with a spoon or in a planetary mixer for convenience.

The final dough must be soft and firm:

how to make gluten-free zeppole di san giuseppe - Recipe by Tavolartegusto

At this point proceed to the formation of your gluten-free zeppole.

First of all, assemble a pastry bag with a rather large flower nozzle ranging from 1 cm to 1.5 / 1.8 cm

Then fill the piping bag with the dough and make the zeppole directly on a baking tray previously lined with baking paper, which you will have firmly attached to the tray with a little dough.

Then proceed with doing 2 rounds, one on top of the otherthe basic round in this case has a diameter of 6 cm, the second round make it slightly narrower towards the inside, it is important that they still have the central hole:

making gluten-free donuts - Recipe by Tavolartegusto

Cooking gluten-free zeppole

At this point you can choose whether to fry, according to tradition. In this case I advise you to follow my advice that you find in Fried Zeppole di San Giuseppe

Or you can choose to bake. (as in my case) They will be lighter, but equally delicious, follow all the recommended steps for baked Zeppole di San Giuseppe

Finally, you can also choose the method of cooking the Zeppole in the air fryer

In any case they will be delicious.

Once the chosen cooking has been completed, you can proceed to garnish with a dollop of cream and a cherry in syrup in the centre. I used my gluten-free custard, which was very easy and ready in exactly 5 minutes!

Here are yours ready Gluten-free Zeppole di San Giuseppe!

gluten-free zeppole recipe - Recipe by Tavolartegusto

storage

They keep very well for 2 – 3 days in the fridge if stuffed. only the bases, especially the baked ones, can be kept for several days, perfectly sealed in plastic food bags.

Also discover my entire collection of gluten-free recipes

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