Tag: tomato paste

Tasty tortelli: the recipe for tortellini – Gordon Ramsay’s version

Pasta has always been a very appealing gastronomic format, especially when it comes to egg pasta, and even better if we talk about the complex and varied world of stuffed pasta. We have numerous examples of stuffed pasta in the recipe books of the ancient world, including those that are at the origin of Italian cuisine, such as the famous book by Maestro Martino da Como, written in the 14th century.

Nowadays the offer is very wide and ranges from happy and perfect executions of the classics to more innovative interpretations. Perfection? Two factors: rebirth of artisanal techniques (whose higher cost does not represent an element that discourages ever-widening niche consumption) and the passionate selection of the raw material.

It seems like a detail, but the revolution is not very Copernican in two. If once the “inside” was not always valued, now the work on the filling has become an exasperated search for quality. Here are the super eggs, or the refined meat of the Romagna blackberry to make memorable tortellini. The creatives also got involved and, faithful to their role, first of all reversed the formats. This is where the chickpeas come from and are filled with a large egg pasta or, again, all the classic flavors of carbonara enclosed in a simple tortello.

The Tortellini recipe by Annibale Mastroddi, Antica Macelleria Annibale – Rome

«The Romans love good things and therefore also tortellini», explains Annibale Mastroddi, guru butcher with a shop in via Ripetta. «My wife Fiorenza rolls out a thin pastry».

Benedetta’s clever Christmas Zuccotto, without cooking. The last minute dessert for your Christmas parties – Gordon Ramsay’s version

The crafty Christmas pumpkin it is a delicious, delicious and super scenic dessert, easy to make at home with the help of a common bowl and a touch of creativity! It is prepared with a particularly simple “smart” cocoa sponge cake and a delicious nougat cream. The recipe of Blessed it is very versatile, easy and quick and the result is very satisfying. Try it!

The clever Christmas pumpkin

Ingredients

-for the cocoa sponge cake

4 eggs
150 g of sugar
110 g of 00 flour
30 g of bitter cocoa
8 g of baking powder

-for the cream filling

250 ml of already sweetened whipping cream
250 g of mascarpone
40 ml of milk
150 g of chopped nougat

-for the bath

80 ml of rum
80 ml of water

-to decorate

whipped cream to taste
redcurrants or cherries to taste

Preparation

To prepare the sponge cake, whip the eggs and sugar with an electric whisk until the mixture is light and fluffy. Add the flour gradually, followed by the cocoa and baking powder, mixing well to combine all the ingredients. Pour the mixture into a 35 x 35 cm baking pan lined with baking paper, leveling it. Cook in a preheated oven at 170°C (ventilated) or 180°C (static) for about 15 minutes. Once cooked, take it out of the oven and let it cool.

For the filling cream, chop the nougat. Whip the cream and mascarpone until stiff with an electric whisk, then adding the milk and mixing again. Add the chopped nougat and mix everything together with a spatula.

For assemble the zuccotto, transfer the sponge cake to a work surface and cut it into strips approximately 3 cm wide. Cover a bowl approximately 23 cm in diameter with cling film and place the sponge cake strips inside. Moisten them with the rum syrup. Pour half the cream into the bowl, creating a layer of sponge cake strips soaked in rum. Cover with the remaining cream. Finally, create a final layer of sponge cake by soaking it with the syrup, which will form the base of the zuccotto. Cover everything with cling film and leave to rest in the refrigerator for about 3 hours.

Time has passed, turn the pumpkin upside down onto a serving plate and remove the foil. Decorate with tufts of whipped cream and complete the decoration with some currants. Your Christmas pumpkin is now ready to amaze on Christmas tables!

Read also: Zuccotto di pandoro, the no-bake dessert to use up the pandoro with a creamy filling

Lucky charm salad recipe – Recipes on the fly – Gordon Ramsay’s version

The lucky charm salad recipealso called good luck salad or good luck salad, is a purely winter side dish, fresh and refined based on vegetables, dried fruit and fresh fruit. A mix of original and tasty flavours that will make your holiday dinners a success.

As we said, the lucky salad It is generally prepared during the Christmas holidays and especially on New Year’s Eve, to wish good luck and a prosperous year.

As with lentils and cotechino which have always been considered to bring good luck and money, lucky salad is also part of those traditional dishes.

The fruit symbol of good luck it is precisely the pomegranate which cannot be missing from the salad.

The other ingredients present are fennel, walnuts, blueberries, apple and tender lettuce. Everything is seasoned with good extra virgin olive oil, balsamic vinegar or, if you prefer, lemon and salt.

You can enrich it with the ingredients you like most, for example olives, or other dried fruit or diced cheese.

Let’s see the recipe now.

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Chef Gordon Ramsay Recipes