Tag: SUPER

Zoccolette with Nutella, the super delicious Roman recipe – Gordon Ramsay’s version

To those who are not from Rome and the surrounding area, the name of this dessert may seem unusual, but I assure you that it is not a typo: the Nutella cloves they are a very simple, but equally delicious sweet that has become very popular in recent years both in Rome and on the Roman coast, especially in the Fregene area. To tell the truth, however, there is no precise and certain information on the origin of the bizarre name they bear. According to some, they could be called this because they were born in Via delle Zoccolette, a characteristic street in the heart of Trastevere.

The certain thing is that they are really good and delicious: Fried pizza dough balls on which a very generous quantity of Nutella is poured and, to conclude, abundant icing sugar. Impossible to resist, one leads to another. The contrast between the sweet flavor of Nutella and the more neutral flavor of the fried balls really makes them irresistible.

Preparing the dough for Nutella zoccolette

You can decide whether to prepare the pizza dough in the morning to use it in the evening or let it rise more quickly. There are two ways I propose: after kneading you can double the dough at room temperature for about 3-4 hours (and this is the quickest method), or alternatively you can put it immediately in the refrigerator, leave it for about 5 hours and then before frying let it acclimatise at room temperature for about 4-5 hours. The important thing, in any case, is that the dough doubles in volumeat that point it is ready to be portioned out into many small balls to fry.

When using brewer’s yeast, I prefer the dry one because I can keep it in the pantry without being afraid that it will expire as quickly as the fresh one. In this recipe we use 3g for 250g of flour, but if you have a block of fresh brewer’s yeast in the fridge you can use 10g. Ready to cook? It’s frying!

More recipes to try

The pignata and purp, the Apulian recipe with ancient flavors with the secret for a super tender octopus, nothing but cork – Gordon Ramsay’s version

The octopus in piñata, lu purpu alla pinata (in the Apulian dialect) is a tasty and irresistible second course, typical of the Salento tradition. Its name derives from the pot in which it is prepared, the pignata: in this special terracotta pot, the octopus cooks together with its water, thus allowing it to release all its flavor directly into the tomato sauce. This technique ensures an extremely soft and flavourful octopus, perfect to enjoy with homemade bread to make the slipper.

Lu purpu alla pinata

Ingredients

2 kg of octopus
2 spring onions
400 g of peeled tomatoes
1 clove of garlic
extra virgin olive oil, salt, chilli pepper, parsley to taste

Preparation

Clean the fresh spring onions and the garlic clove. Place them in the pan with a drizzle of extra virgin olive oil and add a pinch of chilli. Add the peeled tomatoes and then the octopus to the saucepan. Cook over moderate heat for about 3 hours: if the sauce dries out too much, add half a glass of water from time to time during cooking.

Just before the octopus is ready, add the chopped fresh parsley and a drizzle of extra virgin olive oil. Taste and add salt if necessary. To check the cooking of the octopus, taste it: it should be tender and easy to chew. Once cooked, add more chopped parsley to taste and serve. Enjoy your meal!

Read also: Spaghetti with Cannavacciuolo octopus. My secret: what I rub the octopuses with well before cooking them, so they come out very tender

Casatiello without leavening (super quick!) – Gordon Ramsay’s version

The Casatiello without leavening And very fast rustic perfect for Easter designed for whom he doesn’t have the time to make the classic leavened Neapolitan Casatiello! It prepares like one savoury cake : mixing flour, eggs, milk, pepper, to which they are added cured meats and cheeses directly into the dough. Then it fits into one donut panthey also recline eggs on the surface finally it cooks directly into the oven! And voila, it’s ready to serve on the table in less than an hour! Isn’t that brilliant?

The Recipe was born from many requests you have made of me in these days. Many work until Saturday and I understand that the tiredness of running after the leavening sets in. So I developed this version! But how it tastes? Believe me divine! There soft texture it is similar to that of a savory donut, so don’t expect the soft crumb of a leavened doughnut! But given theaddition of pepper pecorino and Neapolitan cold cutsThe taste it really reminds of original rustic! It won’t disappoint you! With the same procedureyou can also make the Neapolitan Tortano, as long as you remember to bake it without eggs on the surface , but to put them firm pieces in the filling. The Casatiello without leavening it is ideal to insert into last minute Easter menu for the Easter lunch, but what about the Easter Monday picnic believe me, despite the speed of execution, the splendid figure will still be guaranteed!

Find out also

Savory Colomba (the quick recipe with puff pastry and just 2 ingredients)

Casatiello recipe without leavening

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	45 minutes	55 minutes


Bass	Italian	453 Kcal

Ingredients

Quantity for 6 people – 1 24cm donut pan, 12cm high
450 g of ’00 flour 5 large eggs 150 ml of sunflower seed oil (which you can replace with the same amount of melted lard) 150 ml of milk 4 tablespoons of pecorino 1 sachet of instant yeast for savory cakes 250 g of provolone and caciocavallo 200 g of diced Neapolitan salami 100g of bacon 1 teaspoon black pepper salt 4 – 5 eggs for the surface

Quantity for 6 people – 1 24cm donut pan, 12cm high

450 g of ’00 flour

5 large eggs

150 ml of sunflower seed oil (which you can replace with the same amount of melted lard)

150 ml of milk

4 tablespoons of pecorino

1 sachet of instant yeast for savory cakes

250 g of provolone and caciocavallo

200 g of diced Neapolitan salami

100g of bacon

1 teaspoon black pepper

salt

4 – 5 eggs for the surface

Equipment

Method

How to make casatiello without leavening

First of all, cut all the cured meats and cheeses into small pieces.

Then in the large bowl you are going to use, mix together the eggs, milk and oil. Turn well together. Then add the flour, the sifted yeast, the parmesan and a pinch of salt without exaggerating.

Stir quickly, for a few seconds with a spatula to mix everything together:

how to make casatiello without leavening - Recipe by Tavolartegusto

Then add the pepper, the cured meats and the pecorino and stir quickly.

Finally, insert the dough into a perfectly buttered and floured donut mold:

homemade dough without leavening - Recipe by Tavolartegusto

At this point, place the eggs on the surface, nesting them slightly (do not sink them too much)

casatiello without leavening before cooking - Recipe by Tavolartegusto

Cook at 180° in a very hot static oven for about 45 – 50 minutes. The time may increase depending on the oven and the mold used. So evaluate carefully.

The unleavened casatiello is cooked when it is nicely puffed, golden on the surface and above all when tested with a toothpick it is dry!

Remove from the oven and leave to cool in the pan for 5 minutes.

Unmold yours Casatiello without leavening on a serving plate and leave to cool for at least 15 minutes.

casatiello without leavening recipe - Recipe by Tavolartegusto

storage

once cooled, wrap it in cling film to preserve its softness! Be careful, since it is not a leavened product, it does not keep for very long, it must be consumed within 2 days to preserve its softness!