Tag: squid

From Drink to Resource: Ideas for Recycling Coffee Grounds – Gordon Ramsay’s version

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Coffee is a beverage loved by millions of people around the world, but we often forget that coffee grounds can be a valuable resource in the kitchen. In this article, we explore five creative ideas for recycling coffee grounds at home, offering useful tips for both cooking enthusiasts and food professionals.

Marinating and flavoring

Coffee grounds can be used to marinate meat, fish or vegetables, adding a unique flavor to dishes. Simply mix the coffee grounds with olive oil, garlic, herbs and spices of your choice, and let the ingredients sit for a few hours before cooking. Coffee adds depth and complexity to dishes, creating a memorable culinary experience.

– Marinade for meat: Use coffee grounds to marinate steaks or pork ribs, adding a touch of coffee to the grill that will surprise your guests.

– Dessert Flavoring: add coffee grounds to creams, ice creams or chocolate for an intense and enveloping flavour that will delight the palate.

Exfoliation and skin treatments

Coffee grounds have exfoliating and toning properties that make them ideal for skin care. Mix coffee grounds with coconut oil or honey to create a natural scrub that eliminates dead cells and revitalizes the skin. This treatment is especially effective for fighting cellulite and improving blood circulation.

– Body scrub: Gently massage coffee grounds into damp skin for an exfoliating and toning effect that leaves skin soft and radiant.

– Face mask: Mix coffee grounds with natural yogurt and honey to create a purifying and hydrating mask that gives skin a radiant and fresh look.

Coffee grounds can go from a simple beverage to a versatile and creative resource in the kitchen and skincare. Making the most of this often overlooked resource can lead to surprising and satisfying results, enriching our daily culinary and beauty experience.

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Spaghetti with clams like in a restaurant with the 2 secrets of Edoardo de Filippo: what to put in the oil before adding the clams – Gordon Ramsay’s version

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The spaghetti with clams are a first course that is much loved, requested and prepared throughout Italy, especially in the South. In many families, it is an essential dish for Sunday lunch, and each person adds their own personal touch with various interpretations, adapting it to their tastes. The following recipe inspired by the cookbook of Edward DeFilippo provides for the red variant with the addition of cherry tomatoes for an even more succulent sauce: in fact, you won’t be able to give up the “scarpetta” and a good glass of white wine!

Pan of spaghetti with clams and cherry tomatoes

Ingredients for 4 people

380g spaghetti or linguine
1 kg of clams
400 g of cherry tomatoes
plenty of extra virgin olive oil
fresh parsley, salt, pepper, to taste
2 cloves of garlic
filtered clam water

Preparation

Start by putting the clams soaked in cold water from the morning with a teaspoon of coarse salt changing the water every 3-4 hours to remove all the sand. After this step, transfer the clams to a pan, cover with a lid and let them open over medium heat for about 2 minutes. Discard any clams that remain closed as they are not edible. Shell most of the clams, leaving a few whole to decorate the dish.

Filter the clam water with a cotton cloth very thin to remove any sand residue. Wash the cherry tomatoes, cut them in half and sauté them in a pan with two peeled and crushed garlic cloves and a little oil. Add some chopped parsley and cook over medium heat for no more than 2 minutes, avoiding crushing the tomatoes too much.

Then add the shelled clams, clam water, chili pepper and pepper. Bring to the boil, cook for a few seconds and also add the clams with the shell. Mix and cook on low heat for about 5 minutes, funtil I get a thick cream but not too dry, in short a good thick sauce. Plate, leaving only the cooking sauce in the pan because you will have to use it as a perfect condiment to pour over the spaghetti. Serve and enjoy. Enjoy!

Read also: Spaghetti alla Carlofortina, the first Sardinian dish from the Island of San Pietro. They are made in 5 minutes with canned tuna, creamy and delicious

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Sweet brick: Very easy and no-cook original recipe – Gordon Ramsay’s version

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The Dolce mattone (or mattonella) is a classic dessert with a spoon typical of the Emilian and Romagnola cuisine. Fresh, very easy and without cooking, made in layers with dry biscuits, soaked in coffee and filled with cream, finally, dusted with cocoa, it takes the shape of a ‘brick’, hence the name. After resting in […]

The article Sweet Brick: Very easy and no-cook original recipe comes from Tavolartegusto.it.

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