Tag: sauce

Spaghetti Scammariati by Edoardo De Filippo, the ancient Lenten recipe from 1837 with the best meatless sauce there is – Gordon Ramsay’s version

Spaghetti with scammaro they are a typical dish of Campania that dates back to 1837. During Lent, the monks were required to observe a diet of thin. However, some of them, for health reasons, were allowed to consume richer foods, but they had to do so in private, in their cells, away from the eyes of the other monks. The term “cammarare” has become synonymous with consuming protein foods of animal origin in the room, while “scam” has become the opposite, that is, eating lean foods. All you have to do is try them.

Spaghetti with scammaro

Ingredients

spaghetti 400 g
garlic 1 clove
raisins 1 tbsp
capers
extra virgin olive oil
bread crumbs
parsley
salt
pepper
salted anchovies 2
black olives 100 g

Preparation

The first thing to do to prepare spaghetti with scammaro is to wash the anchovies carefully, removing the bones and cutting them into small pieces. Subsequently, lightly desalt the capers and pound them slightly. Place the raisins in a bowl with warm water to soften them. Pitted the olives and cut them into small pieces. While the pasta is cooking in lightly salted water, take a large pan and fry the crushed garlic in extra virgin olive oil. Add the anchovies and let them melt helping yourself with a ladle.

Add the capers, olives, raisins drained and squeezed well, a handful of pine nuts and season the whole. Before draining the pasta, take a ladle of cooking water and add it to the sauce to make it creamier. Drain the spaghetti when they are still very al dente and transfer them to the pan with the sauce, mixing well to make them flavorful. Add plenty of chopped parsley and another spoonful of breadcrumbs, then cook for a few more minutes, mixing everything together. Your spaghetti with scammaro they are ready. Enjoy your meal.

Read also: Spaghetti with Cannavacciuolo seafood, creamy and enveloping with the chef’s secret: “I don’t cook cherry tomatoes in oil”

Bucatini with artichokes stuffed with sauce – Gordon Ramsay’s version

How to make pasta with artichokes stuffed with sauce

See how this ancient Apulian recipe is prepared

An ancient and very popular recipe in Puglia is that of bucatini with artichokes stuffed with sauce. A homemade first course that is handed down from generation to generation. Not a simple pasta with sauce but the sauce with the flavor of artichokes and as a second course the artichokes stuffed with the sauce. The filling is always that of Apulian bread meatballs. If you like grandma’s old, homemade recipes, you have to try this recipe with artichokes!

INGREDIENTS FOR 4 PEOPLE

4 artichokes
350 g of bucatini
800 g of tomato puree
1 egg
A slice of bread
4 tablespoons of pecorino
4 tablespoons of breadcrumbs
Parsley
A clove of garlic
4-5 tablespoons of oil
Pepper
salt
1 lemon

If you like artichokes, try the recipe for fried artichokes, baked artichokes au gratin, Sicilian artichokes with crumbs, simple pasta with artichokes, artichoke lasagna, artichoke and potato omelette and savory artichoke pie.

Bucatini with artichokes stuffed with Apulian sauce

Vanilla sauce for desserts – Gordon Ramsay’s version

There vanilla sauce for desserts it is a delicious preparation that adds a touch of sweetness and irresistible aroma to numerous dessert. This sauce is versatile and lends itself perfectly to accompany many desserts including puddings, ice creams, Pancake, apple piesfruit cakes and even simple fresh fruit.

Its consistency creamy and the enveloping taste of vanilla they make every bite a unique experience. It is used a lot as an accompanying sauce in some recipes Swedish sweets. Especially strudels and apple pies.

To make vanilla sauce, you typically use simple ingredients such as milk, cream, sugar, and, of course, vanilla seeds or vanilla extract.

We start by heating the milk and cream, gradually adding the sugar and egg to obtain a sweet and velvety mixture. The end result is a vanilla sauce that envelops the palate with its balanced sweetness and rich vanilla flavor.

Poured over ice cream or a piece of freshly baked cake, this sauce elevates any dessert, transforming it into a decadent and delicious experience.

There vanilla sauce it’s a simple addition that transforms sweet dishes into gourmet delicaciesconquering the palates of anyone who loves the classic and enveloping flavors of vanilla.

Try it on the soft orange cake, or on the soft ricotta apple cake.

Chef Gordon Ramsay Recipes