Tag: SALTED

Salted pumpkin plumcake – Recipes on the fly – Gordon Ramsay’s version

The salty pumpkin plumcake is a fluffy and tasty quick and easy autumn cake. Prepared with so much good seasonal pumpkin And extra virgin olive oil, this delicious plum cake it is great for any occasion.

It can be served both as an appetizer with cold cuts or as an accompaniment instead of bread. Perfect for a savory snack or to serve for an aperitif.

It is also ideal to take to school for a healthy breakfast or to the office for a lunch break.

Prepare the salty pumpkin plumcake it's really quick and easy. The only thing to do in advance is to steam the pumpkin, so that it maintains its properties and retains all the flavor of the vegetable.

About the pumpkin quality to be preferred for this recipe is quite indifferent, a bit of all are fine. The important thing is that it is fresh and tasty. Pumpkin will give your delicious salty plumcake a nice look golden color, as well as an excellent delicate flavor.

Let's find out now how to prepare this tasty recipe.

Before baking yours pumpkin plumcake you can decorate it with pumpkin seeds or with the mix of seeds for salads.

Regarding the cheese cubes to add at the end of preparation you can choose between gruyere, provola, or caciotta. However, opt for cheeses with a delicate taste so as not to cover the flavors too much.

The salty plumcake keeps well for a couple of days.

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Salted ham muffins Quick and easy recipe – Gordon Ramsay’s version

Savory ham and cheese muffins: savory muffins are brilliant preparations, they are single portions and therefore perfect to take away from home for picnics, or for lunch in the office for example. You can also prepare them in advance so they are good for party buffets or when you have guests represent a delicious and tasty appetizer. You can create an infinite number of savory muffins with many other ingredients, this is the basic version, and also the easier to prepare.

Ingredients for 12 muffins with a diameter of 7 cm

170 grams of flour 00
10 gr of instant yeast for savory pies
70 ml of sunflower oil
70 ml of milk
2 eggs
100 gr of diced cooked ham
100 gr of diced smoked cheese
30 gr of grated Parmesan cheese
salt

Watch the video recipe of salted ham muffins

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How to make salted ham muffins

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Put the eggs with the milk and oil in a bowl, mix.

Add the flour and baking powder …

… The grated Parmesan, the ham and the scamorza cheese cut into small cubes.

Mix all the ingredients again and fill the cups 3/4 full with a spoon. Or if you don't have the cups, butter and flour the muffin mold.

Bake in a preheated oven at 180 degrees for 20-25 minutes.
Serve your savory ham muffins warm or cold. Enjoy your meal!

N.B. They can be stored in the refrigerator for 2 days tightly closed in food bags, or they can be frozen (after taking them out of the oven and left to cool).

WINE TO MATCH: Spumante Dry… from the vinacciolo.it site

Savory ham muffins

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Enjoy your meal!

3.1

Wholemeal pasta with pepper cream, salted ricotta and pine nuts (delicious!) – Gordon Ramsay’s version

Wholemeal pasta with pepper cream, ricotta salata And Pine nuts, it's a first course exquisite, variant from the classic Pasta with pepper cream; in this case seasoned not only with the roasted pepper cream, Pureed with oil, salt and basil; but with addition flakes of salted ricotta, toasted pine nuts And fresh basil; than one once mixed together with the hot pasta, will form a sauce even more creamy with gods stretches of crunchy! A combination of perfumes And watering flavors that wrap the wholemeal fusilli!

For the simple and very fast preparation, you can use peppers of your choice, Red and yellow or 1 type only. I chose Barilla wholemeal fusilli, a 100% Italian wheat pasta format with a full-bodied texture, which perfectly holds cooking by retaining any sauce! trust me they are special! Excellent hot or lukewarm for all occasions, from a quick lunch at a family dinner, prepare it early with the end of season peppers and you will feel the goodness! PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	20 minutes	40 minutes

Ingrediants

Quantity for 4 people
320 gr of Barilla wholemeal Fusilli 1 large red pepper 1 large yellow pepper fresh basil 80 gr of salted ricotta, not too hard but semi-seasoned 30 gr of pine nuts salt extra virgin olive oil pepper (optional)

Method

How to make wholemeal pasta with pepper cream

First, prepare the Pepper Cream.

The only difference, instead of parsley, use basil:

Peppers cream for pasta

Set aside.

Then weigh the pasta and heat the pasta water with coarse salt.

how to make wholemeal pasta with pepper cream

Finally lower it when it comes to a boil, drain it a couple of minutes before directly in the pepper cream that you put on the fire a few seconds before. Let the pasta reduce until it is perfectly al dente. Correct the salt, add a little more oil, stirring it over the heat.

Finally add the salted ricotta in chunks, the pine nuts previously toasted in a pan for a couple of minutes. Serve on a diner with basil leaves!

Yours is ready Wholemeal pasta with pepper cream

Wholemeal pasta with pepper cream

You can keep 1 day if you are cooked al dente!

Chef Gordon Ramsay Recipes