Tag: shellfish

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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Homemade Tagliolini Recipe (step by step guide) – Gordon Ramsay’s version

homemade tagliolini recipe - Recipe by Tavolartegusto


THE Tagliolini they are a format of fresh pasta based on Flour And egg; a great classic ours Italian cuisine (in particular from Molise, Emilia and Piedmont where they are called ‘Tajarin’). They have a similar length to Tagliatelle but they are thinnerabout 3 mm so yes They cook very quickly! And not only are they delicious with every seasoning for example with lemon, with ragù or in broth! Given theirs fine structurethey are also ideal for making flans, pasties and timbales! Believe me, preparing them by hand is not difficult and there are a lot of them better And genuine! Follow this detailed one Tagliolini recipe and you can make them both with the pasta machine that without, alone with the knife!

homemade tagliolini recipe - Recipe by Tavolartegusto

Unlike Tortellini and other stuffed pastas with complex closures; prepare i homemade tagliolini And easy First of all, the typical home-made pasta dough is made according to the rule 1 egg – 100 g of flour then it lies down browse with a very thin rolling pin it rolls up And it cuts to measure. Self you have little time but you don’t want to give up fresh tagliolini then you can speed up preparation using the tagliolini tool! 2 minutes and they are ready to cook!
Follow all advice illustrated with step by step photos they will help you from creation to cooking to seasoning and I’m sure they will become one of the freshest pastas most loved together with the delicate potato gnocchi!

Tagliolini recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour 5 minutes 1 hour and 5 minutes

Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 4 people

  • 300 g of ’00 soft wheat flour
  • 3 large whole eggs
  • 1 pinch of salt


Method

how to make tagliolini

First of all, sift the flour and mix with the salt:

sift the flour to make tagliolini - Recipe by Tavolartegusto

Then make a hole in the center, add the eggs and beat them with a fork like an omelette, gradually incorporating the flour from the outside to the inside.

Make sure that all the flour is absorbed, help yourself with a tarot to lift the dough residues

how to make tagliolini dough - Recipe by Tavolartegusto

Knead with your hands, form a ball and seal in cling film. The dough will seem hard, let it rest at room temperature for 30 minutes and it will become soft!

Here is the dough ready to make the tagliolini. Divide it into two parts for convenience:

dough for tagliolini - Recipe by Tavolartegusto

Please seal the part you are not using then proceed to roll out the pastry by flouring the surface well and proceeding with a rolling pin:

roll out the pastry to make tagliolini - Recipe by Tavolartegusto

At this point you can proceed in two ways :

roll out the pastry by hand with a rolling pin to a thickness of 2 mm, taking care to dust it well with flour and create a compact, non-sticking rectangular pastry.

Or insert the dough into the pasta machine, I chose the Tescoma which among other things you can buy with an interesting promotion!

by March 31st by clicking the following link: for the purchase of 1 pasta machine you will receive a ravioli mold as a gift!

roll out the dough with the pasta machine - Recipe by Tavolartegusto

If you are using the pasta machine, you will have to insert the pastry sheet several times, at least 3 – 4 times, and repeat the operation, always sprinkling with flour, in order to obtain a thick, compact pastry that does not stick! this is the secret to perfect tagliolini!

Finally, once the pastry has been made, you can proceed to shape it

How to form tagliolini

If you want to proceed by hand, you will have to package the rectangular pastry and proceed following the step-by-step advice found in the article Homemade Pappardelle

the only difference is that the cut must be 3 mm to have truly thin tagliolini.

If you are using the Tescoma pasta machine, you will also find the tagliolini tool supplied

Just insert the smooth pastry inside, turn and they come out like the ones you bought! but they are handmade!

how to make tagliolini - Recipe by Tavolartegusto

as soon as they come out, take them in your hand so they don’t get ruined, sprinkle with flour and twist them into a nest

What a satisfaction to do Tagliolini!

homemade tagliolini - Recipe by Tavolartegusto

Once made you can cook them immediately in plenty of boiling water and salt. When they float to the surface they are ready to be enjoyed and seasoned, it will take 2 – 3 minutes maximum.

Seasoning for tagliolini

Perfect with many types of condiments! not only the classic Bolognese sauce, delicate Bechamel with addition of mushrooms, vegetables, cheeses.

I love Tagliolini in meat or vegetable broth! They are fabulous

Then delicious with Cacio e pepe, fresh tomato, vegetable cream, pumpkin

storage

You can store them at room temperature for a few hours (5 – 6) then they should be placed in the fridge and can be stored for the next day!

The post is sponsored by Tescoma

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