Tag: shrimp

the original Piedmontese recipe (step by step) – Gordon Ramsay’s version

There Tuna sauce it’s a seasoning typical of Italian cuisinefrom Piedmontesebased on tuna, hard-boiled eggs, anchovies, capers and a little vegetable broth. Creamy consistencyon the palate tastyit is perfect for enhance the flavor of the meat as a sauce for veal with tuna sauce; or from spread on the canapés, stuff Stuffed eggs, vegetables, make tasty appetizers or for accompany vegetables. In short, a real delight however simple, small errors can compromise the body and flavor! If you want prepare it at home perfection here she is Recipe tuna sauce with all the illustrated tips with photo step by step; to have it very good! tasty at the right point, velvety, without lumps, nor too liquid, nor too dense!

Like any traditional recipe they exist different versions. For example the tuna sauce with Mayonnaise. In this case I propose the Original recipe from the tuna sauce without mayonnaise classic taken from the infallible regional cookbook my mother’s. This is an accomplishment very easy And super fastfor which a mixer to blend all the ingredients and in a few minutes it is ready. The secret for a optimal consistency And dose the liquids well ; that’s why I advise you to proceed little by little. and above all add the it only rises at the end. In the process you will find all the right indications. Believe me you will fall in love with the result: and you will say for yourself that it is the best tuna sauce ever prepared! I love her all the year in summer, perhaps in a good Club Sandwich. It is a must among starters Christmas And New Year’s together with the timeless Russian Salad and the delicious Prawn Cocktail. Prepare it soon and you’ll see you won’t buy it again!

Tuna sauce recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	0 minutes	10 minutes

Ingredients

Quantity 4 people
2 cans of tuna in oil (160 g), perfectly drained 2 hard boiled eggs 3 anchovies in oil 1 tablespoon desalted capers 1 teaspoon of extra virgin olive oil vegetable broth salt (to be evaluated)

Quantity 4 people

2 cans of tuna in oil (160 g), perfectly drained

2 hard boiled eggs

3 anchovies in oil

1 tablespoon desalted capers

1 teaspoon of extra virgin olive oil

vegetable broth

salt (to be evaluated)

Method

How to make tuna sauce

First of all, use a good mixer, alternatively you can use a blender.

Then add all the ingredients except the salt and start adding just 1 teaspoon of broth.

how to make tuna sauce

Finally, proceed by blending very well until you obtain a smooth, compact and super creamy sauce. Stop every now and then and evaluate whether you need a few more spoonfuls of broth and or 1 more teaspoon of extra virgin olive oil. Be careful, it must not be liquid or lumpy.

So have the patience to continue blending.

In any case, you can decide the final result based on your tastes and use. Only at the end taste and evaluate whether it needs a pinch of salt.

Here’s yours ready Tuna sauce super velvety.

tuna sauce recipe

storage

It keeps very well for about 3 days in the fridge. Be careful that it will solidify slightly, in this case you can dilute it with a few drops of broth

Discover other delicious sauces and condiments to enrich your dishes!

Recipes with paccheri: ideas for a magical dish – Gordon Ramsay’s version

In the heart of Italian culinary culture, a pasta shape stands out for its versatility and charm: i paccheri. This article explores the world of paccheri, revealing the secrets of this beloved pasta shape and how to transform it into the perfect dish. For food and wine enthusiasts, knowing paccheri is essential to honing your culinary skills and delighting your palate with a dish rich in history and flavour.

History and origins of paccheri

The birth of paccheri

The paccheri, with their roots deeply knotted in the gastronomic tradition of Southern Italy, particularly from Campania, is more than a simple pasta. Their story is a journey through time, which tells of cultures, trade and, above all, an extraordinary capacity for culinary adaptation.

Evolution and global diffusion

With the evolution of tastes and culinary techniques, paccheri have transformed, becoming ambassadors of Italian cuisine in the world. Their ability to embrace and enhance the most diverse flavors has made them a favorite on the menus of high-end restaurants and in the homes of food enthusiasts from every corner of the globe.

The art of cooking paccheri

Choice and preparation

The choice of paccheri is the first fundamental step. There quality of the pasta, its bronze drawing and slow drying are crucial elements that influence the success of the dish. The preparation of paccheri requires particular attention to cooking time: al dente is the key word, to preserve its ideal consistency.

Creative combinations and recipes

The paccheri offer fertile ground for creativity in the kitchen. Whether you opt for a classic tomato and basil sauce or for more daring combinations such as seafood or porcini mushrooms, paccheri capture and enhance every aroma.

The magic of paccheri lies in theirs simplicity and versatility. They embody the spirit of Italian cuisine, where the quality of ingredients and passion for cooking come together to create memorable dishes. We invite every food and wine enthusiast to experiment with paccheri, to discover their secrets and to be inspired by their history to create new and delicious culinary experiences.

Paccheri are a testament to the richness and diversity of Italian cuisine. This pasta format, with its imposing presence and its ability to capture flavors, continues to enchant palates and stimulate the creativity of chefs around the world. Whether you are an expert chef or a simple cooking enthusiast, exploring paccheri is a culinary adventure worth undertaking. Have a safe journey into the world of paccheri, and bon appetit!

Spaghetti with clams from Nennella with crumbled taralli, the secret of the ancient Neapolitan trattoria to make them perfect – Gordon Ramsay’s version

The Spaghetti with clams and crumbled taralli they represent a delicious specialty of the Neapolitan tradition. It is a dish that is often also offered in restaurants, especially those that are less gourmet and which all present traditional dishes. Furthermore, it is a very simple and quick first course to prepare, as well as being very tasty and tasty, especially if accompanied by a good white wine. You can also prepare it during the Christmas holidays or for a simple family lunch. From Nennellahistoric Neapolitan trattoria, this dish is the symbol of the dinner of Christmas Eve, and many Neapolitans prepare it precisely for this special occasion. so let’s see the real traditional recipe.

Spaghetti with clams and crumbled taralli

Ingredients for 4 people

400 g of spaghetti
1 kg of clams
1 clove of garlic
2-3 taralli (‘nzogn and pepper)
extra virgin olive oil, salt, pepper, parsley to taste

Preparation

Start by washing them thoroughly clams under running water, rubbing the shells well to make sure you clean them completely. Subsequently, fry a clove of garlic in a pan with some oil and, as soon as it is golden, add the clams. Cover everything with a lid and leave to cook until the shellfish valves open. Once opened, shell the clams and transfer them to the pan, keeping some in their shells for a decorative presentation.

Coarsely crumble the taralli. In the meantime, cook the spaghetti in abundant salted water, then drain them al dente and add them to the pan with the seafood. Sauté the pasta briefly, then add the taralli and parsley. Serve the Spaghetti with clams and taralli on plates, adding freshly ground pepper and another generous handful of crumbled taralli for a crunchy finish. Enjoy your meal!

Chef Gordon Ramsay Recipes