Tag: Ricotta

Recipe Spaghetti Ricotta Nuts And Crispy Speck – Gordon Ramsay’s version

Recipe Spaghetti Ricotta Nuts And Crispy Speck


In a kitchen mixer we combine the milk, extra virgin olive oil (50 g), a pinch of salt, grated Parmesan cheese and nuts (taking care to leave some for the dish). We operate the blades and whisk until a homogeneous and creamy mixture is obtained.

We cut it into strips speck and in a pan, brown it with a drizzle of extra virgin olive oil, until it becomes crunchy (4/5 minutes will be enough).

In the meantime, cook the spaghetti in abundant salted water and drain it a few minutes before the time indicated on the pasta package, taking care to keep some cooking water. We transfer the pasta to the pan with the crispy speck. We also combine the walnut cream previously prepared and the ricotta cheese. If necessary, add a little cooking water.

We serve our spaghetti by decorating the plate with walnut kernels, guaranteed WOW effect!

Ricotta Lasagna – Recipe and Cuisine – Gordon Ramsay’s version

Ricotta Lasagna - Recipe and Cuisine


Ingredients for 4 people:

  • 250 gr. made with flour,
  • 4 eggs, 1 tablespoon – of water,
  • 400 gr. of ricotta,
  • 100 gr. of frozen spinach. 1 small onion,
  • 50 gr. of grated Parmesan cheese,
  • 100 gr. of cooked ham,
  • 60 gr of butter or vegetable margarine,
  • a bowl of bechamel made with: 30 gr. of butter,
  • 30 gr. of flour, 3 of. of milk,
  • salt as required

Cooking Recipe Preparation Lasagna with Ricotta

Let's start our cooking recipe by taking a container from a food processor recommended choice, or the container of an immersion blender is fine and put in it 2 eggs, flour, water and a pinch of salt and operate it until you have an elastic and compact dough.

At this point of your cooking recipe you will then have to roll out the dough with a rolling pin and cut out rectangles about 10 cm long. At this point, then boil them, a few at a time, in salted water, drain them hand by hand, passing them first under cold water then spread them over a cloth. In a saucepan, sauté the thinly sliced ​​onion with the margarine and when it begins to brown add the thawed spinach. Season with salt and cook for about 15 minutes over low heat.

With an immersion blender you will then have to beat the remaining eggs with the grated Parmesan. Once this is done you will have to add the ricotta a little at a time, then the spinach and the cooked ham. Finally, grease an ovenproof dish, line it with some lasagna, pour a layer of ricotta dough, then repeat a layer of lasagna and so on until the ingredients are finished. Be careful to finish with a layer of lasagna and cover everything with the bechamel.

Cooking Tip Macaroni with Zucchini

Put in the oven to brown for about 15 minutes and serve. Our Lasagna Cooking recipe is therefore completed. And as always we tell you a good appetite from us. Obviously if you know any variations with respect to the cuisine we have described above, we would be happy to know them.

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Fagottini with ricotta and turnip greens – Gordon Ramsay’s version

Fagottini with ricotta and turnip greens recipe by Creativa in the kitchen


Fagottini with ricotta and turnip greens recipe by Creativa in the kitchen

THE dumplings with ricotta and turnip greens or broccoli they are delicious puff pastry bundles that wrap a soft and delicious filling. Perfect to be served hot or lukewarm, as an appetizer during buffets, finger food or aperitifs, but also as a second course!

The preparation of this recipe is really very simple and fast, you just need a few simple ingredients and your ricotta and turnip greens dumplings will be ready to be enjoyed!

In addition, there are many curiosities to discover about turnip greens, such as: "Turnip greens, benefits, properties and how to clean them“; many recipes from the simplest type: Boiled turnip greens, to traditional Orecchiette and turnip tops, Turnip greens omelettes, and i Turnip greens bundles the simplest version!

Read also: Soft ricotta and zucchini donut

Difficulty: low

Cooking: 20 minutes

Preparation: 15 minutes

Flat cost: bass

Doses: 4 bundles

INGREDIENTS FOR 4 FAGOTTINI

TOOLS USED

• rectangular baking pan,

• pizza cutter wheel,

• kitchen brush,

• various containers,

• various cutlery.

HOW TO PREPARE THE RICOTTA FAGOTTINI AND RAPA CIME

• Blanch the cleaned and washed turnip greens in salted water, strain them and set aside.

• In a medium-sized container, crumble the ricotta and then add the whole egg, pecorino cheese, season with salt, pepper and a pinch of nutmeg. Mix everything with a fork, until you get a smooth cream. Set aside.

• Unroll the rectangular puff pastry and make 4 rectangles with the pizza cutter. In each one, arrange on one side a little ricotta cream and then arrange over the blanched turnip greens.

• Close your ricotta and turnip greens bundles, overlapping the other empty half of the rectangle, on the one where you have placed the filling.

• Seal the borbi with the prongs of a fork and transfer the ricotta and turnip greens bundles, with their parchment paper, to the pan. With a sharp smooth-bladed knife, engrave each bundle with 4 – 5 oblique lines, in this way you will also make cooking inside easier.

Fagottini with ricotta and turnip greens recipe by Creativa in the kitchen

• Brush your dumplings with milk at room temperature and sprinkle them with a handful of poppy seeds.

Fagottini with ricotta and turnip greens recipe by Creativa in the kitchen

• Bake them in a preheated convection oven and cook at 180 ° C for 20 minutes or until golden.

Fagottini with ricotta and turnip greens recipe by Creativa in the kitchen

• Allow to cool and serve hot or lukewarm, they will be delicious!

Fagottini with ricotta and turnip greens recipe by Creativa in the kitchen

• Once cooked and cooled, you can keep them in the fridge and reheat them before eating them.

• For a more lively flavor, you can replace the pepper with a pinch of chilli.

• Watch my video recipe for the detailed explanation.

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