Tag: Sauerkraut

Cooking Recipe Rich Rice with Shellfish – Gordon Ramsay’s version

Rich Rice with Crustaceans


These are our ingredients and our preparation for shellfish cooking rich rice with ingredients and preparation

Ingredients for 10 people

Obviously these are rough estimates. Let's say ingredients for at least 10 people we are on the safe side

  • 400 g rice
  • 10 us extra virgin olive oil •
  • 2 medium-sized onions
  • 1 medium-sized clove of garlic
  • 1 hot pepper
  • about forty medium-sized mussels
  • about 30 grams of peeled fresh prawns
  • 1 bay leaf
  • fish soup
  • 200mm of tomato sauce
  • 1 lemon
  • salt and pepper as required or according to the taste of your guests.

Cooking Recipe Rich Rice with Shellfish

Rich Rice with Crustaceans

Then take a cooking saucepan and put the mussels in it, having first cleaned them, a third of oil, a clove of garlic, a little pepper and then cover and let the molluscs open. Once this is done you will have to shell them and proceed to filter the cooking liquid.

Let's move on to the new point of the cooking recipe. Then take a large saucepan for cooking (saucepan with low sides and thick bottom) and then do it with the remaining oil of the half chopped onion. At this point you will then have to combine with your rice and toast it, stirring with a wooden ladle. Sprinkle with half of the remaining broth.

Let's finish cooking and then add the tomato sauce, bay leaf and chopped chilli. So complete the first cooking phase, let's say it will take about 15 minutes for this phase.

We then arrive at the final stage of our cooking recipe, you will have to put all the other ingredients and complete the cooking in a hot oven for a few minutes (about 5 minutes). Sprinkle with a little grated lemon peel. And of course, as always, we say good appetite to you all.

  • Low difficulty
  • Cooking time 30 minutes
  • Preparation time 20 minutes

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You may also be interested in the following cooking recipe Spinach Risotto

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Pandoro stuffed with mascarpone cream: Quick and delicious recipe! – Gordon Ramsay’s version

Stuffed Pandoro


The Stuffed Pandoro it's a Christmas cake gluttonous, rapid And without cooking! A great classic of to serve the classic Pandoro on holidays! In fact it goes simply cut into layers and then stuffed with mascarpone cream; in this case with the addition of berries! In the end assembled in a staggered manner , takes the form of a Christmas tree! Imagine the softness of the slices joined to creaminess of the filling! Poetry for the taste buds and and is ready on the table in less than 20 minutes!

Stuffed Pandoro

Like any traditional recipe, there are numerous versions and variations. In this case I give you the Original recipe of the Pandoro stuffed with mascarpone cream, which my mom has been preparing for as long as I can remember.

The easy preparation, it does not involve any difficulty! The secret it's just cutting 5 slices all the same , so a proportionate composition! There filling is prepared in 10 minutes! Time to add it between the layers and compose and that's it! to make the stuffed pandoro even more delicious I added berries that give a touch of freshness! but depending on your taste you can replace them with the addition of spreadable cream with hazelnuts. To have a Pandoro stuffed with mascarpone and Nutella. Finally If you are intolerant to eggs you can make it with an egg-free mascarpone cream!

Together with Panettone, Struffoli and Roccocò it is ideal not only for Christmas Eve, the 25th December lunch but also for New Year's Eve, Christmas parties and unexpected guests!

Stuffed Pandoro recipe

PREPARATION TIMES

Preparation Cooking Total
15 minutes 0 minutes 15 minutes

Ingrediants

Quantity for 10 people

  • 1 Pandoro
  • 500 grams of mascarpone
  • 120 grams of powdered sugar
  • 4 small egg yolks
  • 300 gr of mixed berries

Method

How to make stuffed Pandoro

First of all, make the filling following the procedure you find in MASCARPONE CREAM

Set aside.

Then clean the berries with a damp cloth and cut the pandoro into 3.5 cm slices obtaining 5 pieces:

how to make stuffed pandoro

Finally, place the large base of the pandoro in a serving dish stuffed with spoonfuls of mascarpone cream or previously placed in a pastry bag.

Place the berries on the tips, one for each tip.

Then lay another staggered pandoro base and repeat the operation until the ingredients are completely finished.

Finally, sprinkle the last slice with icing sugar, place it on top and give it a final sprinkling of icing sugar.

Yours is ready Stuffed Pandoro!

stuffed pandoro

You can keep in the fridge for about 1 day

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The dirt, properties, recipes and advice – Gordon Ramsay’s version

The soils properties recipes and advice


The soils properties recipes and advice

There dirty or orobanca it is a herbaceous annual plant, parasitic of broad beans and also of peas. It is typical of the ancient Apulian culinary tradition and is found in fruit and vegetable markets during the period from April to May together with new beans. The plants of this genus are about 50 cm tall, the aerial part of the stem is erect, thin and branched or simple, the inflorescences are spike-shaped or elongated linear raceme with well-spaced or densely grouped flowers.
There species best known is that of the Orobanche Crenata, also known as "Succiamele delle Fave". The term orobanche really means "choke legume”, Referring precisely to the parasitic character it has towards the broad bean plant, which belongs to the legume family.

This plant has a high content of iron, fiber, potassium, calcium and among other things it is an excellent depurative, diuretic, anti-inflammatory and calming.

The orobanche are edible, despite the strongly bitter taste that is usually attenuated with several boiling and many washes.
Before its use in the kitchen, the "dirt" must be deprived of the harder and more woody lower part and carefully washed in order to remove the grains of earth retained by the hair that covers it. To "purge" it from the bitter taste that distinguishes it, you can boil it for about seven minutes, for proper cooking and keep it in a container for a couple of days, with frequent water changes. Finally, squeeze it gently, to ensure that the retained water is eliminated. The shoots of this plant can also be used for omelettes, flans, salads, baked au gratin, as preserves in oil and vinegar, breaded and fried or as a side dish dressed with fresh garlic, some mint leaves, salt and extra virgin olive oil. olive. Finally, very good on pizza, cut into slices.

Last tip, very important is to collect plants only if you are sure of the species to which they belong and away from any kind of sources of pollution and contamination.

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