Tag: tomato paste

Spice Magic: Transform dishes with spices – Gordon Ramsay’s version

Spices have always been considered the secret to transforming a banal dish into an extraordinary culinary experience. With the right combination and dosage, these little wonders can bring your dishes to a higher leveloffering unique aromas and flavors that will conquer the palate of anyone who sits at your table.

Make the most of spices in your cooking

Spices have always been used in cooking to add depth and complexity to dishes. However, to make the most of them and obtain the maximum benefit from them, it is important to know their characteristics and learn how to dose them correctly.

Know the most common spices

Among the most common and versatile spices in the kitchen we find the black pepperthe cinnamonThe cuminThe paprika and the curry. Each of these spices has unique characteristics that can transform a dish into an unforgettable sensory experience. For example, black pepper adds a touch of spiciness and heat, while cinnamon adds sweetness and depth to sweets and savory dishes.

Perfect dosage and combinations

The dosage of spices is essential to obtain the right balance of flavors. It is important to experiment and find the perfect combination for each dish, taking into account your personal preferences and the type of cuisine you are preparing. For example, a combination of curry and cumin can create a dish with an exotic and mouth-watering flavor, while a splash of paprika can add a touch of color and liveliness to a soup or meat dish.

Practical tips for making the most of spices

In addition to knowing the most common spices and learning how to dose them correctly, there are some practical tips that can help you make the most of the potential of spices in the kitchen.

Grind fresh spices

Freshly ground spices release more intense and fresh aromas than those already ground. Investing in a quality pepper mill and cinnamon grinder can make a difference in the final outcome of your dish.

Store spices properly

Spices should be stored in cool, dry places and away from direct sunlight. Furthermore, it is advisable to store them in airtight containers to best preserve their aroma and freshness.

Here are some ideas

Neapolitan pastiera

Spices are a precious treasure in the kitchen that can transform your dishes from ordinary to extraordinary. Making the most of spices’ potential requires knowledge, practice and experimentation, but the results will certainly be worth the effort. Enjoy your meal!

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

Carbonara by the Roscioli brothers, the best and most famous in Rome with a secret that no one has ever told: where the eggs are beaten – Gordon Ramsay’s version

One of the most famous versions of the bacon and egg in Rome it is the one proposed by Roscioli brothers, Alessandro and Pierluigi, who in 2002 transformed the family delicatessen into a sophisticated gourmet shop, a stone’s throw from Campo de’ Fiori. For them, since it is a simple dish, it is essential to use top quality ingredients. As the Roscioli motto states: «Before the kitchen… there is the raw material».

At the Bottega, Benedetto Cavalieri spaghettoni and Paolo Parisi’s eggs are used, while bacon and pecorino romano come from small producers selected exclusively for Roscioli. Furthermore, pepper comes from France. Two important advice: the bacon must remain crunchy on the outside and soft on the inside, while the pasteurization of the egg must take place in a bain-marie, in contact with the steam from the kettle.

Carbonara by the Roscioli brothers

Ingredients for 2 people

180 g of Benedetto Cavalieri spaghettoni
120 g of bacon
1 whole egg
1 egg yolk
105 g of pecorino romano
20 g of Parmigiano Reggiano
salt, freshly ground black pepper to taste

Preparation

To prepare a perfect carbonara, start by carefully cleaning the jowls: remove the pepper and rind, then cut slices about 1 cm thick and then 1 cm cubes. Place them in a hot pan over a high heat and leave to toast without stirring until the first layer of fat has melted and one side is crispy and golden. At this point, mix and let all the fat melt. Lower the heat and let the crispy bacon cubes candy for at least 20 minutes. After this time, keep them in a saucepan near the stove and above the oven to keep them crunchy.

Grate both the cheeses with a traditional grater and combine them. In the meantime, while the spaghetti cooks in salted water (about 12-13 minutes), beat the egg in a plastic bowl. It is preferable to use plastic as it insulates heat better. Add a handful of grated cheese, freshly ground pepper and mix. If possible, use a mortar instead of a pepper mill to prevent the pepper from being ground too finely.

As soon as the pasta is almost cooked, drain it, reserving a couple of ladles of cooking water. Transfer the pasta directly into the bowl with the eggs, pepper and cheese, not too far from the stove and the heat source. Let it rest for about a minute, then add the crispy bacon and a scant ladle of its fat. Start moving the bowl with circular movements and from top to bottom to emulsify the cream of eggs, cheese and bacon with pasta. You have to be quick and, if necessary, use some of the previously saved cooking water.

«The magic of one bacon and egg success is all in this demanding minute of emulsion of the eggs, the cheese and the fat from the bacon with the cooking water and the gluten from the pasta itself”. Serve the carbonara by placing a nest of pasta in the center of the plate and seasoning with extra cheese and pepper.

Chef Gordon Ramsay Recipes