Tag: shellfish

Spaghetti with cheese, pepper and prawns, better than the classic dish, super creamy and ready in 10 minutes – Gordon Ramsay’s version

Spaghettoni with cheese, pepper and prawns they are an innovative and gourmet recipe. Innovation begins right from the choice of pasta. A double format goes very well with the thick and full-bodied cream that we will make you realize. Mediterranean prawns are famous for their flavour. As soon as they are seared they will give to the first person a delicate note, in contrast to the more pungent one of pecorino accompanied by pepper. The perfect addition to this classic Roman recipe. We recommend using a fresh pasta like that of Gragnano, for an excellent result.

Spaghettoni with cheese, pepper and prawns

Ingredients

spaghetti 500 g
red prawns 16
pecorino romano 150 g
black pepper 4 g
lemon zest 1
pecorino romano 40 g

Preparation

The first thing to do to prepare spaghettoni with cheese, pepper and prawns is to put the salted water for the pasta on the heat. In fact, the sauce is very quick to prepare. Add the spaghetti and move on to the other ingredients. Clean the prawns eliminating the carapace, tail, head and intestine. Keep them aside and move on to the cheese cream. In a bowl, combine the grated pecorino and pepper. Also pour two ladles of cooking water and mix well. You have to get a creamy consistency. Let’s put it in the pan. Pour another two ladles of cooking water.

Drain the spaghetti very al dente and transfer them to the pan let them risotto for 2 minutes. Grate the lemon zest directly onto the pasta, add the cream cheese and mix immediately all the ingredients. Turn off the heat and add the prawns, which will burn slightly thanks to the heat of the pasta. Complete with a final sprinkling of pecorino romano and turn again. Serve, distributing the prawns well on each plate. Add raw a grated lemon, a grated pecorino and a grated pepper. Your spaghettoni with cheese, pepper and prawns they are ready.

Lemon cream without eggs – Gordon Ramsay’s version

There egg-free lemon cream it’s a variant delicious and light of one of the most classic creams of Italian pastry making. His simple preparation and its fresh and aromatic flavour make it ideal for a wide range of desserts and sweet preparations, also satisfying those who desire avoid or limit the use of eggs in their diet.
This version is therefore also ideal for those who follow a vegan diet, while still offering a rich flavor and velvety texture.

Its preparation requires few basic ingredients: lemon juice and zest, sugar, corn starch (or cornstarch), milk (or vegetable milk) and cream (or vegetable oil, if you prefer a vegan version).

This combination of ingredients creates a fresh and fragrant creamperfect for fill desserts or from enjoy alone.
Once ready, the eggless lemon cream can be used in different ways. Can be poured onto already cooked cake basescan fill layers of sponge cake to create multi-layer desserts.

You can also do it simply spread on slices of toasted bread for a tasty and fresh breakfast or snack.
The versatility of this cream makes it a excellent ingredient also for cold dessertssuch as jars of lemon cream with added fresh fruit or crumbled biscuits for a crunchy touch.

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Original recipe how to make the perfect zabaglione cream – Gordon Ramsay’s version

The Eggnog (Zabaglione) is one sweet cream typical of Italian pastry chefbased on egg yolk, sugar and liquor Marsala. From the soft texture And frothyfrom the delicate flavour,is usually served as spoon dessert or accompanying sauce for desserts and cakes. A unique delight that was born in Turin around 1500; in honor of the Franciscan Saint Paschal Baylonprotector of pastry chefs, from whom it takes its name: in Piedmontese dialect is called ‘Sanbajon‘which in Italian becomes ‘Zabajon‘. Thanks to its simplicity it spread immediately as homemade dessert For energy snacks to do in a short time! Follow this Eggnog recipe with the step by step photo and useful tips on how to do it the perfect eggnog cream! Not only very good but also full-bodied !

Just like for the Custard and Mascarpone Cream, there are small ones variations. The one I give you today is the Original recipe of the Eggnog from the Piedmontese grandmother of my husband who evokes the most beautiful childhood memories; with the addition of a couple of chef tricks. It’s about a easy preparation And fast; remember all the ingredients in equal quantities and the use a hot bain-marie in which to add the whip the egg yolks with the sugar; essential practice to achieve the Eggnog cream in complete safety without raw eggs! The secret to have a Zabaglione dense And do not disassemble the compound find all the suggestions in the process . Excellent cold, I love it to serve either way dessert at the end of the meal for dipping Ladyfingers, or Cantucci and Paste di Meliga biscuits; but also to accompany Colomba and slices of Panettone or Pandoro during the holidays!

Eggnog recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	10 minutes	20 minutes


Bass	Italian	Kcal

Ingredients

Quantity for 4 people
4 fresh egg yolks 4 tablespoons of sugar four tablespoons of Marsala liqueur (which you can replace with Vov)

Quantity for 4 people

4 fresh egg yolks

4 tablespoons of sugar

four tablespoons of Marsala liqueur (which you can replace with Vov)

Method

How to make zabaglione cream

First of all, use a bowl that can then fit specifically into a bain-marie saucepan.

Then whip the eggs with the sugar directly in this bowl with the help of an electric mixer, for about 5 minutes, until the mixture is soft and frothy and tripled in volume:

how to make eggnog

At this point, slowly add the liqueur, not all at once, but little by little, always whipping with an electric whisk. The compound must not disassemble.

Finally, transfer the bowl over a saucepan with some water and cook your eggnog cream in a bain-marie over a low heat, stirring with a hand whisk from bottom to top so as not to dismantle the mixture for about 8 minutes – 10 minutes.

Tips on how to make the perfect Zabaione

Attention, if you have a thermometer better for cooking, because the perfect temperature that the cream must reach is 84° ;

If you don’t have a thermometer don’t worry, keep the heat very low, continue stirring from bottom to top, but every now and then move away from the fire to prevent the temperature from getting too hot!

your eggnog is ready when you lift the whisk compound ‘writes’the consistency is not liquid, but not too thick either.

I’ll leave you one last thing trick to speed up, you can also cook directly on a very low heat, the zabaglione will thicken much sooner, but be careful that the cream without it must not exceed 100° otherwise the egg will burn, so in this case you must remove it from the heat every 20 – 30 seconds, stir a few second then put it back on the heat. It shouldn’t be too thick

Finally it has cooled you can further whip it with an electric whisk.

Here’s yours ready Eggnog

eggnog recipe

storage

It can be stored in the fridge for 2 days, sealed with film. Before serving it, work it with the whisk before serving it so that it becomes foamy again.

If you love this preparation, also try my English Cream, and my entire selection of desserts

Chef Gordon Ramsay Recipes

Tag: shellfish

Spaghetti with cheese, pepper and prawns, better than the classic dish, super creamy and ready in 10 minutes – Gordon Ramsay’s version

Spaghettoni with cheese, pepper and prawns

Ingredients

Preparation

Lemon cream without eggs – Gordon Ramsay’s version

Related

Original recipe how to make the perfect zabaglione cream – Gordon Ramsay’s version

Eggnog recipe

Ingredients

How to make zabaglione cream

Tips on how to make the perfect Zabaione

storage