Tag: shellfish

Garlic: properties, benefits and contraindications – Gordon Ramsay’s version

Passatelli, not just in broth: recipe and how to enjoy them




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Scalded lamb: the traditional recipe! – Gordon Ramsay’s version

Scalded lamb - Recipe by Tavolartegusto


L’Scalded lamb it’s a second dish traditional of Lazio cuisineespecially Roman-based Lamb ribs cook on the grill. But which means ‘scottadito’? which according to tradition goes tasted immediately hot when the golden crust still retains a soft interior! Here it is it is taken with the fingers on the side of the bone that is still hot and there is a risk of get burned ! Here in Rome it is a real institution for Easter lunch! Together with the most classic and well-known Abbacchio alla Romana!

Scalded lamb - Recipe by Tavolartegusto

We are talking about a unique goodness that has poor origins and what I propose today is the Original recipe of lamb cooked according to the advice of Max Mariola. It is a preparation very easybut Attention choose the typical lamb chops the marinade and of course the cooking times ; follow all the illustrated steps and when you taste it you will exclaim: it really is exceptional! Let it bet? I find they are aquick alternative with baked lamb, and if you have the opportunity to cook outdoors, it is also perfect for barbecue on Easter Monday! Accompany it with a good side dish. Here in Rome it is customary to serve the blanched lamb with the very soft Roman-style artichokes or with the Giudia-style ones and the fantastic fried petals! If you want to go classic, a nice tray of baked potatoes is also perfect, the crunchy ones on the outside!

Grilled lamb recipe

PREPARATION TIMES





Preparation Cooking Total
30 minutes 10 minutes 40 minutes

Cost Kitchen Calories
Bass Italian 243 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients





Quantity for 4 people

  • 500 g of lamb chops
  • extra virgin olive oil
  • rosemary
  • garlic
  • salt
  • pepper

Equipment

Method

How to make grilled lamb

First of all, take the ribs out of the fridge, do not wash them at all, and with the help of a meat mallet, beat the knot of meat on the ribs to flatten them slightly.

Finally, place the cutlets in a baking dish, add oil, pepper, fresh rosemary, chopped garlic and massage well on all sides, so that it is fragrant:

how to make lamb chops - Recipe by Tavolartegusto

Then leave marinate at room temperature for 30 – 35 minutes

Attention, this step is very important, to avoid thermal shock, i.e. the cold meat curling when in contact with the hot grill, as well as to better regulate the cooking times, the lamb inside must be soft, tender and not cold. !


Perfectly cooked lamb

Finally, after the indicated time, touch the meat, which must be at room temperature, give it another stir then heat a grill with grooves for 3 – 4 minutes

Why is it better to use a grill and not the smooth plate? Because the lines of the grill allow the meat to remain raised from its cooking liquid. This will promote a golden crust on the surface.

Place the cutlets (without garlic and rosemary) only when the grill is actually hot

Then let it cook for 2 – 3 minutes on each side. Don’t turn before 2 minutes otherwise they won’t be crispy on the outside and soft on the inside. Minute more or less depends on the size of the pieces.

You will realize that they are cooked perfectly when they are golden brown and the meat does not drip red or blood. Salty.

Here’s yours ready Grilled lamb

grilled lamb - Recipe by Tavolartegusto

Needless to say, it cannot be preserved! It should be eaten immediately and nice and hot!

Don’t miss my collection of Second courses of meat.

Benedetta’s chocolate colomba, the clever recipe that is tastier than the traditional one. Add this vial, it will be very soft – Gordon Ramsay’s version

chocolate dove


chocolate dove

There Benedetta’s chocolate Easter dove it is the delicious and chocolatey version of the classic Easter dove with candied fruit. The basic dough remains the same, but is enriched with chocolate chips and covered with a cocoa glaze on the surface. This is the Easter dessert par excellence, a must on Italian tables during the Holy Week holidays, alongside other classics such as the Neapolitan pastiera and the Sicilian cassata. Try it too and you will see that you will satisfy adults and children alike!

Benedetta’s chocolate dove

Ingredients

  • 3 eggs
  • 350 g of 00 flour
  • 90 g of sunflower seed oil
  • 170 g of milk
  • 150 g of sugar
  • 1 orange for the zest
  • 1 lemon for zest
  • 1 vial of Paneangeli almond aroma
  • 15 g of Instant Yeast Pizzaiolo Savory Pies and Piadine Paneangeli
  • 125 g Paneangeli chocolate chips
  • 125 g of Paneangeli cocoa icing
  • granulated sugar Paneangeli to taste

Preparation

First, separate the egg whites from the yolks and place them in two separate bowls. Whip the egg whites until stiff. In another bowl, combine the sugar with the egg yolks. Add the zest of an orange, a lemon and a vial of Paneangeli almond aroma. Using the whisk, mix all the ingredients and gradually add the seed oil. Pour in the milk and flour little by little, continuing to mix well with the whisk. Add a sachet of Paneangeli Pizzaiolo Yeast and mix well. Next, incorporate the whipped egg whites, gradually adding them to the dough. Add the chocolate chips and mix again.

Transfer thedough in the 750 g pan. Cook in a static oven at 180°C for 40 minutes, or in a fan oven at 170°C for 40 minutes. Once cooked, let the dove cool.
In the meantime, prepare the icing putting water to boil in a saucepan. When it boils, turn off the heat and immerse the package of cocoa icing in the boiling water for 7-8 minutes. Once rested in the water, the icing will have melted and will be ready to be distributed on the dove. Finally, add the granulated sugar to the surface of the icing and then you will be ready to enjoy it.

Read also: Chocolate salami with Easter eggs and leftover Colomba, without cooking. It can be prepared in 10 minutes, very good

chocolate dove

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