Tag: savoury veggie

What to eat after amatriciana – MoltoFood – Gordon Ramsay’s version

Carbonara when it was invented


What to eat after amatriciana is a question that could arise naturally after tasting this rich and tasty dish of the Italian culinary tradition. L’tomato and bacon it is a dish that boasts ancient origins, linked to the city of Amatrice. Characterized by strong ingredients such as bacon, pecorino romano and tomato, it leaves an intense and decisive taste in the mouth. Therefore, choosing what to eat next can be crucial to maintaining balance in the meal and ensuring a pleasant gastronomic experience. The choice must take into account the intensity of the flavors and the meal structure.

What to eat after amatriciana

After enjoying an intense and characteristic dish like amatriciana, the recipe of which can be found here, it is important to move towards dishes that can complementary the experience without overpowering the flavors just tasted. Ideally, you should opt for light second courses or fresh side dishes that help cleanse the palate.

A great choice could be a second of baked fish or grilled, perhaps a sea bass or a sea bream, simply seasoned with oil, lemon, salt and pepper. The fish, with its delicacy, contrasts pleasantly with the robustness of the amatriciana, creating a balance in the meal.

For those who prefer to stick to meats, this could be an option slice of veal grilled, light and digestible, perhaps accompanied by a side dish grilled vegetables or a fresh mixed salad. These choices allow you to maintain a certain lightness after the rich first course.

Let’s not forget the importance of a good vegetable side dish. After such a tasty first course, an arugula and parmesan salad or a mixture of steamed vegetables can be ideal to refresh the palate.

In terms of sweets, after the amatriciana it is advisable to opt for something not too heavy. A lemon sorbet or cream ice cream can conclude the meal lightly, offering a pleasant sensation of freshness.

In short, the choice of what to eat after amatriciana should aim for dishes that balance the intense and rich flavors of the first course, without further weighing down the meal. Opting for light second courses, fresh side dishes and not too elaborate desserts can be the key to a complete and satisfying gastronomic experience.

Rustic ricotta and spinach pizza, grandmother’s recipe. VERY GOOD – Gordon Ramsay’s version

ricotta and spinach pizza


How to make rustic ricotta and spinach pizza

The video shows you the detailed procedure, prepare the rustic ricotta and spinach pizza with your grandmother!

ricotta and spinach pizza

Rustic spinach and ricotta pizza

Spinach, ricotta and mozzarella in a dough that you make in 10 minutes, put it in the refrigerator and then take it out two hours before rolling it out.

Preparation 10 minutes

Cooking 35 minutes

Leavening 14 hours

Scope appetizers

Kitchen Italian cuisine

Portions 4

Calories 380 kcal

  • 400 gr of 0 flour
  • 2 gr of brewer’s yeast
  • Half a teaspoon of sugar
  • 200 ml of water
  • A teaspoon of salt
  • 2 spoons of oil
  • 400 gr of fresh spinach
  • 400 gr of sheep’s ricotta
  • 1 egg
  • milk
  • 150 gr of mozzarella

For the dough

  • Prepare the dough the night before: put the flour in a bowl, make a hole in the centre, crumbled brewer’s yeast in the centre, add the water and let the yeast dissolve, add the sugar and the rest of the water.

  • Mix the mixture a little by hand and add the salt

  • Add two tablespoons of oil and compact the dough until it becomes uniform

  • Cut the dough in half (one half must be larger than the other)

  • Place the dough in the refrigerator overnight

  • Wash and clean the spinach and place them in the refrigerator

  • Take the dough out of the refrigerator two hours beforehand

For the stuffing

  • Boil some water and add salt, add the spinach and cook for 3 minutes. Drain the spinach and let it cool, squeeze it and chop it finely. Add a teaspoon of oil

  • Add the ricotta and the well-drained mozzarella

  • Beat the egg, add it to the filling and a little salt

  • Mix by crushing all the filling

Assemble the rustic pizza

  • A drizzle of oil in a 32 cm pan

  • preheat the oven to 180 degrees, static mode

  • Roll out two discs of dough, the larger one at the bottom and add the filling on top

  • Close with the smaller disc and if there is any dough left over, make a piadina

  • With your thumb, press the edge of the pizza on the pan, make small cuts on the surface and with a teaspoon lower the edge to create a cute cord

  • A drop of oil on the surface and brush with a little beaten egg and a drop of milk

  • Place in a static oven at 180 degrees for 35 minutes

Keywords savory ricotta and spinach pizza, savory ricotta and spinach pie

The best savory pie that everyone likes is the Rustic spinach and ricotta pizza. Grandma only uses fresh spinach to make it, but you can also use frozen ones, for her the farmer’s ones are something else entirely. The ricotta is sheep’s milk and then she adds mozzarella to make it stringy and even tastier. A great way to get children to eat vegetables who generally go crazy for this savory pizza, having a vegetable filling but very delicate.

INGREDIENTS FOR THE SALTED RICOTTA AND SPINACH PIZZA

  • 400 g of 0 flour
  • 2 g of brewer’s yeast
  • Half a teaspoon of sugar
  • 200ml of water
  • A teaspoon of salt
  • 2 tablespoons of oil
  • 400g of fresh spinach
  • 400 g of sheep’s ricotta
  • 1 egg
  • milk
  • 150g of mozzarella

For the savory ricotta and spinach pizza dough, grandma prefers the one you see in the video recipe (long leavening in the fridge), it can be prepared in 10 minutes or left in the fridge overnight and then left to rise two hours before serving. roll out the dough to make rustic pizza. Alternatively you can prepare rustic pizza with puff pastry or shortcrust pastry.

We do not recommend adding parmesan to the filling as it tends to cover too much of the flavor of the ricotta. Since the eye also wants its part, create a string around it using a teaspoon, the cutters and brush the pizza with beaten egg and milk to make it shiny.

Grandma prepares this ricotta and spinach pizza every week for her granddaughter, so easily include it in the children’s weekly menu. Especially for dinner or for a lunch out it is really comfortable. Also perfect on the Easter menu instead of the more demanding Easter cake.

If you love savory pies, also try the savory artichoke pie and the savory cabbage pie.

Pasta with sardines by Giogio Locatelli with the secret of Sicilian Strattu. Never eaten so good – Gordon Ramsay’s version

pasta with sardines


pasta with sardines

Pasta with sardines it is a Sicilian specialty that Giorgio Locatelli he reproduced it in a workmanlike manner, at the request of a famous American art critic. As he said: “I remember that one night he came to the ‘Locanda’ to eat. She looked at the menu and then said, ‘You know, I just got back from Sicily and I loved the pasta they made with sardines’”. The famous restaurateur had all the ingredients to make it happen, even if he was off the menu. From that moment on, every year the critic sent him a card at Christmas to remind him that it was the best pasta with sardines he had ever eaten. And today we follow the recipe.

Pasta with sardines

Ingredients x 4

  • anchovies in salt 3 (or in oil 6)
  • breadcrumbs 100 g
  • extra virgin olive oil 120 ml
  • onion 1
  • white wine 50 ml
  • strattu (Sicilian tomato paste) 2 tablespoons, (or puree 1 tablespoon and 1\2)
  • fresh sardines 8 fillets
  • sultanas 30 g
  • pine nuts 30
  • saffron
  • wild fennel 3 sprigs
  • sea ​​salt
  • black pepper
  • bucatini 200 g

Preparation

The first thing to do to prepare pasta with sardines is to rinse the anchovies to remove the salt. Open them like a book and remove the central bone. In a non-stick pan toast the breadcrumbs, until it becomes a beautiful dark golden color. Finely chop the onion and brown it in another pan in 60 ml of extra virgin olive oil. Add the anchovies and let them melt. Deglaze with white wine. When it has evaporated, add the tomato paste and add water. Bring to the boil, then add the other ingredients: sardine fillets, raisins, pine nuts, saffron, chopped fennel.

Mix everything, add salt only if necessary and cook for 10 minutes. Meanwhile, add the pasta and drain it when it is very al dente. Transfer it to the pan with the seasoning along with some of its cooking water. Season with the other 60 ml of extra virgin olive oil, the good one, perhaps Sicilian. Complete sprinkling with the breadcrumbs that you have previously toasted. Your pasta with sardines ready. Enjoy your meal.

READ ALSO—> Spaghetti with arrived vruoccoli, From Sicily the creamiest and best recipe with sardines with a secret ingredient

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close