Tag: thyme

Basic Dough Recipe For Crust Timbales – Gordon Ramsay’s version

The timbale in crust lends itself well to any type of stuffed: whether it is meat, cheeses, vegetables it will still be a success! I recommend it with i peppers, you will make your loved ones happy! Link recipe Peppers timbale with Magic Cooker

We prepare thedough combining the inside of a food processor flour, the butter, a egg (the other egg we will use later to brush the surface of the timbale), the brewer's yeast previously dissolved inwater lukewarm, it sugar, the salt. We work thedough until you get an elastic, soft and non-sticky dough. Put the dough in a bowl, cover with a cloth and let it rise until doubled in volume, in a place away from drafts (for example inside the oven off).

Once the leavening is complete, roll out with a rolling pin 3/4 of dough on a floured surface,

we line a pan of 28 cm in diameter and add the stuffed. We cover the timbale with the remaining part of the dough. We carefully seal the perimeter of the timbale so that the filling does not come out during cooking and we pierce the surface with the tines of a fork.

We brush the surface with a egg beaten with a drop of milk.

We bake at 200 ° for 30 minutes. Let it cool before serving, it will taste even better!

About the author

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

Linguine with sauce and tuna – Creative in the kitchen – Gordon Ramsay’s version

Linguine with sauce and tuna, a very simple and quick recipe to prepare but very tasty. The taste of tuna combined with the scents of the earth makes this first course very appetizing. This recipe provides 305 calories every 100 grams.

Very few ingredients are needed to make this first course that everyone will really like! Other alternatives? Spaghetti with tuna and olives or Trofie with tuna and cherry tomatoes first courses, easy and quick to prepare, light but really very tasty.

Read also: Rustic pizza with tuna and potatoes

Difficulty: low

Cooking: 10 minutes

Preparation: 5 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• non-stick saucepan,

HOW TO PREPARE THE LINGUINE SAUCE AND TUNA

• Boil the water in a pot with a handful of salt.

• Meanwhile, lightly brown the whole garlic clove in a saucepan over low heat with a drizzle of olive oil.

• As soon as the garlic is lightly browned, pour the white wine and let it evaporate for a few minutes.

• Continue cooking over low heat and add the tomato puree and a pinch of salt. Cook for a few minutes. If needed, add a little water.

• Add the drained tuna, continue cooking for a few minutes and remove from the heat.

• In the meantime, cook the linguine for the time indicated on the package and when they are al dente, strain them, leaving very little cooking water, which will help to mix everything.

• Add the sauce to the pasta, bring to the heat and whisk for a few minutes, until everything is well blended.

• Serve and serve hot, with a sprinkling of chopped parsley.

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy.

• Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.

Dinnede: the pizzas of the Christmas markets – Gordon Ramsay’s version

Potatoes, onions and speck: this is the simple and tasty filling of my gluten-free Dinnede. A pantry recipe that immediately teleports us to the joyful stalls of the South Tyrolean Christmas markets.

The Dinnede (also called tell them, dinnete and other German names that I just can't pronounce) are traditional savory buns from Bavaria and spread throughout Tyrol, with a typical elongated shape. I tasted them for the first time at the Merano Christmas markets and every time I prepare them I immerse myself in the magical atmosphere of the holidays.

It is a "poor" recipe, made with simple pantry ingredients, such as flour, yeast, onions and potatoes, enriched with diced speck, sour cream or aged cheese, cooked in the oven and then enhanced by the taste and color of chives.

When Molino Merano asked me to interpret his "gluten-free blend”I immediately thought of creating a gluten free version of the classics Dinnede of the Christmas markets, to give you a little bit of that warm and joyful atmosphere, which we also find by peeking through the products of Pur Südtirol.

It is an ideal blend for the creation of pizzas, stretched and focaccia, produced with certified raw materials and processed in a separate area with dedicated production facilities and silos. The mixture is very easy to use and is suitable for both fresh and dry leavening.

post made in collaboration with Pur Südtirol

THE MOLINO MERANO AND ITS GOOD IDEAS

Molino Merano was born in 1985, but the von Berg family has been interpreting the milling tradition of South Tyrol for over 600 years, where the rustic character of rye bread meets the classic wheat ciabatta and sourdough that approaches the mother yeast.
A passion for wheat and its traditional processing, which Molino Merano is able to bring into modern and conscious production: from the selection of raw materials, to the control of the entire production process, up to interpreting the ever new customer needs.
Its gluten-free blend goes precisely in this direction, opening up to a niche, alas ever wider, the possibility of making tasty and fragrant leavened products, easy to prepare.

Molino Merano's products, from flour to cereals passing through seeds and legumes, are available on Pur Südtirol, the South Tyrolean flavors market. I had already told you about this extraordinary reality in the recipe of my beetroot casunziei and now I am returning to tell you about their selection and distribution philosophy, in support of the small producers of food and wine excellences of this splendid region.

On line and in theirs 5 points of sale (Merano, Bolzano, Brunico, Lana and Bressanone) it is possible to choose from many small and medium-sized companies, which put values such as quality and sustainability before quantity, thus protecting the history and tradition of this territory strongly linked to nature in which it is immersed .

But let's go back to the recipe of my gluten-free dinnede.

ingredients for two South Tyrolean pizzas

THING

500 g of Gluten-free Pizza-Stretch-Focaccia blend – Molino Merano
9 g dry yeast (or 25 fresh)
40 ml of olive oil
15 g of honey *
15 g of fine salt
350 ml of warm water.
1 medium potato *
150 g of speck (cut into a single slice) *
150 g of aged hard cheese *
1 onion (or shallot)
a bunch of chives
Salt and Pepper To Taste

(*) All the genuine ingredients of South Tyrol can be found on pursuedtirol.com/it/shop/

HOW TO PREPARE SOUTH TYROL PIZZAS (DINNEDE)

First I took care of the gluten-free dough, dissolving the honey and dry yeast in the warm water. In a large bowl I poured the flour mixture into the center and, with the help of a fork, I mixed, also adding the salt and olive oil.

Transferring the mixture onto a work surface, I began to knead for about 5 minutes, until a homogeneous dough was obtained, which I immediately divided into two parts and spread on a baking sheet covered with baking paper suitable for high temperatures. I left it to rest in a warm place, covered with a cloth, until it doubled its volume (depending on the ambient temperature it could take from 1 to 4 hours).

In the meantime I took care of the filling, boiling a potato, slicing the onion into wedges, reducing the cheese into flakes and cutting the speck into matches.

Once the dough is ready, I stuffed my gluten-free dinnede with the prepared ingredients: a few thin slices of potato, onion wedges, cheese flakes and speck matches.

I then put them in the oven, oven hot 220 ° for about 30 minutes, for the first half of the time with the pan resting on the bottom of the oven, and then raising it slightly.

Once cooked at the base and golden on the surface, I baked and decorated with chopped fresh chives and a pinch of black pepper.

An extra touch? Try adding cumin and fennel seeds during the last 5 minutes of cooking … the fragrant result will surprise you.

Click.