Tag: soup

Thai Prawn Soup – Yet another food blog – Gordon Ramsay’s version

Thai Prawn Soup - Yet another food blog

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A Thai-inspired spicy sour soup based on prawns, with all the taste and aroma typical of this extraordinary gastronomic culture.

To accomplish this thai soup I took inspiration from tom yam (or tom yum), one of the most well-known Thai dishes, to which I made some modifications, especially regarding the ethnic ingredients that are more difficult to find in Italy.

Each ladle contains i typical flavors of Thailand: chili pepper, lemongrass and lime leaves. intense aromas that blend in the warm embrace of its broth, wonderfully delicious thanks to the fish sauce.

The secret to the success of this Thai soup is to balance all the sensations. It must be salty, spicy, citrusy and sweet at the same time and it is therefore essential to know how to expertly dose the fish sauce, chilli sauce, lime juice and sugar.

Of the different versions I chose the goong or kung, that is, with prawns, and with a more transparent broth, without the addition of condensed milk or coconut milk which makes it lighter and creamier. However, I added a touch of spiciness which lit up the broth, delicately scented with shellfish.

I like to serve it as a single dish, combined with rice noodles or simply a bowl of Basmati or Jasmine, or prepare it in small bowls and propose it as the opening of a more elaborate ethnic dinner.

The original ingredients and possible substitutions

Galangal

It is a herbaceous plant from the same family as ginger. The fresh root is very difficult to find, but the dried version is easier in powder*. In this recipe I replaced it with slices of fresh ginger.

Lemongrass

We also call it lemongrass, and it is a plant native to tropical Asia with a persistent lemon scent, used widely in cooking. We find it in various forms: fresh, dried in pieces or in powder. For this recipe I used dried lemongrass stems.

Lime leaves (kaffir or kaffir)

Citrus Hystrix also known as Kaffir lime or Combava is a plant with very fragrant leaves, used in oriental cuisine, particularly Thai cuisine. It goes without saying that, especially fresh ones, they are very difficult to find. I therefore advise you to opt for the dried leavesperfect for making herbal teas and relaxing hot drinks, or adding a citrus flavor to your soups.

Chilli paste

For the Thai prawn soup I used the thai chili paste “nam prik pao”*, a spicy sauce made from chilli pepper and fermented prawns. Alternatively you can use Sriracha sauce, harissa or Tabasco.

Fish sauce

It is a sauce obtained from the fermentation of fish (often anchovies or cuttlefish) and is an essential ingredient of South-East Asian cuisine. It has a very strong smell, unpleasant for some, but once added to the preparations, it gives that extra something that changes the flavor of the dish. The Italian variant that comes closest to the Asian “fish sauce” is the Cetara anchovy sauce, a liquid, amber sauce obtained from the maturation of anchovies.

In this recipe, however, I wanted to accentuate the flavor of the prawns and I used the Bauer shellfish sauce. It is a creamy and intense sauce based on lobster extract. Perfect for gravies and stews, lactose-free, glutamate-free, gluten-free and hydrogenated fat-free.

Mushrooms

Mushrooms are often used for tom yum, in particular “oyster mushrooms”. If you can’t find them, you can buy cardoncelli (as in my case), Portobello or medium-large champignons.

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Neapolitan soup (Original step by step recipe) Tavolartegusto – Gordon Ramsay’s version

how to make Neapolitan soup

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There Neapolitan soup it is a traditional dessert of the Campania pastry shopwhich many call diplomatic cake but she is different, although similar. The sweet soup (whose name derives from ‘zuppa’ or dipped in alcoholic syrup); it is made with 2 layers of puff pastry and a central one of sponge cakeall stuffed with Diplomatic cream to which are added the Cherries in Syrup ; the distinctive ingredient that gives a fruity and incredibly delicious flavor! Usually served in single portion slices it is sold in the small pastry shop section of the best Neapolitan bars and pastry shops.

The Neapolitan soup for me is a childhood memoryanchored to tray of Sunday desserts which housed the little Babà, the Sfogliatella, the piece of Torta Caprese and the inevitable slice of Neapolitan Zuppetta. When I was little my parents always directed me towards other desserts because the Zuppetta was ‘for adults’ since it is soaked in liqueur. As an adult, he became one one of my favorite desserts together with the Millefeuille, so I thought I’d give you the Original recipe from prepare at home! This is an easy preparation, and if you anticipate the basics The day before assembly will take just a moment! I find it perfect as dessert to end meals, it is elegant and tasty and if you leave it in a large size; Just like the majestic Saint Honore, it turns into a wonderful cake birthday!

How to make Neapolitan soup

First of all, prepare the base sponge cake Using an electric whisk, beat the eggs, sugar, finely grated lemon peel, a pinch of salt and vanilla. You should obtain a very light and frothy mixture. Then incorporate the flour and starch previously sifted together in 3 stages with a spatula. Mix from bottom to top so as not to dismantle the mixture. Finally, transfer the dough into a buttered and floured 20 x 30 rectangular pan and cook in a very hot static oven at 180° in the middle part for about 35 minutes. Without opening for at least 30 minutes, until a golden crust forms on the surface and the toothpick comes out dry! To see step by step photos, look at the article: SPONGE CAKE

When it is ready, take it out of the oven and leave to cool for 10 – 15 minutes in the pan. Remove the sides from the pan with a knife, turn out and cool on a cake rack.

Then do it Diplomatic cream Whipping the egg yolks with sugar and vanilla with an electric whisk for 3 minutes until the mixture becomes very swollen and frothy. Add starch and flour while continuing to whisk. The mixture must be velvety. Separately, heat the milk and 50 g of cream with vanilla. When it comes to the boil, remove the peels and pour over the whipped eggs. Lower the flame. Only when the milk pierces the eggs, quickly stir the cream and turn off the heat. Immediately pour the cream into a bowl, cover with cling film and leave to cool for 1 hour.

Then when it is cold, and you are about to assemble the dessert, turn it with a hand whisk. Then separately whip the remaining cream with the icing sugar and incorporate the newly made Chantilly into the custard with a spatula. To see step by step photos, look at the article: DIPLOMATIC CREAM

Finally, dedicate yourself tosheetsunroll the puff pastry directly on its baking paper, divide into 2 rectangles . Then transfer to a baking tray, brush with beaten egg yolk, prick with the tines of a fork, give another brush of egg yolk.

Place in the fridge for 15 minutes, meanwhile turn the oven on to 200°

Finally, sprinkle the cold pastries with icing sugar:

how to make Neapolitan soup

Then cook the bases in a very hot oven at 200° for the first 10 minutes or so, then lower to 180°. The sheets must be caramelised, flaky and well cooked.

In the meantime, prepare the wet by melting the sugar in water for 3 minutes on the heat. Turn off the heat and add the liqueur and leave to cool to room temperature, then place in the fridge.

Assemble the Neapolitan soup

First of all, work when all the bases are perfectly cold. if the dimensions of the rectangles are not identical, overlap the puff pastry and sponge cake and cut to size.

First of all, arrange the first layer of puff pastry on a serving plate where you will serve it or possibly cut it into small slices.

on the layer of puff pastry, fill with a first layer of diplomatic cream, then add a first part of black cherries

I’ll leave you a trick. the black cherries must be placed inside, but it is also nice to see them on the outside, so keep 7 – 8 to insert after assembling the dessert just as you see them in the final photo.

assemble the Neapolitan soup

Then add the layer of sponge cake and soak with a brush or spoon with the alcoholic syrup.

At this point add more cream, a new handful of cherries and a final layer of puff pastry.

Finally flatten a little so as to compact the layers, level the edges with a knife to create a uniform cream that is the same as all the layers,

finally add the cream to the edges of the black cherries, so that they can also be seen from the outside.

Place in the fridge for at least 1 hour

If you want to make slices you can cut them square or rectangular, depending on the size. the trick to having a perfect cut is to put it in the freezer for 30 minutes and cut the pastries.

You can use the same trick even if you have to cut the cake into individual slices!

Here’s yours ready Neapolitan soup

Neapolitan soup recipe

Variations and Tips

If you have children or want to make Neapolitan soup alcohol free, You can easily use a vanilla syrup. aware that it is different from the original.

Self you don’t have cherries in syrup, you can sauté 400 g of fresh cherries or fresh black cherries with 2 tablespoons of sugar for 5 – 6 minutes. It is important that they are perfectly cold when you insert them into the cake

To speed up the preparation you can replace the Diplomatic Cream, using my classic Custard or a very quick Chantilly.

If you like the idea, but want a simpler and more immediate version, perhaps even perfect for recycling leftovers, you can prepare my trifle cake

storage

You can keep it for 2 days in the fridge, then proceed directly to freeze it where it will keep for 2 months.

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Spaghetti with mussels, the Neapolitan recipe from Cannavacciuolo. Better than soup, creamy and fabulous – Gordon Ramsay’s version

mussels

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mussels

Have you ever thought about preparing pasta with peppered mussels? We did it and the result was truly exquisite. The idea came to us on the occasion of Holy thursday, when mussels become the absolute protagonists. In fact, during the week before Easter it is tradition to prepare mussel soup. So good that we are thinking of using it for season the pasta. It therefore seems like the right time to propose to you a different first course than usual. With this at the table you will surely surprise your guests and taste an excellent first course.

Pasta with peppered mussels

Ingredients

  • spaghetti 400 g
  • mussels 1 kg
  • peppercorns 1 and a half tablespoons
  • garlic 2 cloves
  • parsley 1 bunch
  • salt
  • oil

Preparation

Let’s start cooking pasta with mussel pepper preparing seafood. The first thing to do is remove the byssus. Pull it firmly by holding it between your thumb and forefinger. Now scrape the shells using a steel net and rinse them with running water. Let it brown the garlic cloves together with a drizzle of extra virgin olive oil. Add the mussels and cover with a lid. Turn off the heat when all the mussels are cooked completely open. Leave to cool a little, then remove the mussels and shell them. Filter their sauce and keep it aside.

Put the water for the pasta on the heat. Don’t salt it too much, because the mussel sauce is already there very salty. Chop the pepper using a mortar. Drop the spaghetti. In a pan let it toast the pepper. Add a ladle of pasta cooking water and a ladle of filtered mussel sauce. Cook for a few minutes. Drain the pasta halfway through cooking, to continue it in the pan with the pepper. Also add the mussels. Continue until the spaghetti is ready. There pasta with peppered mussels ready. Serve and complete with another sprinkling of pepper.

mussels

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