Tag: tomato paste

Risotto with peppers – Recipes on the fly – Gordon Ramsay’s version

risotto-with-peppers


risotto-with-peppers

The risotto with peppers it is a tasty and colorful first course, excellent for lunch or a light dinner. Generally, peppers are rarely used to prepare first courses.
Instead, peppers are vegetables that lend themselves very well both to seasoning pastasuch as these Farfalle with pepper cream, both for a tasty risotto.

Furthermore, peppers with their colorful colors add color to any preparation.

To prepare this simple risotto you will need a few ingredients and a pinch of patience to cook the rice. Served hot and accompanied by a good, fresh white wine, this dish is perfect for delighting the palate during a family dinner or a special occasion. Enjoy your meal!

risotto-with-peppers
risotto-with-peppers

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Sfinci di San Giuseppe (Original Sicilian recipe) by Tavolartegusto – Gordon Ramsay’s version

sfinci di san giuseppe recipe - Recipe by Tavolartegusto


The Sfinci of San Giuseppe (Sfince) are gods fried desserts typical of Sicilian pastry shop (particularly from Palermo) who prepare for the Father’s Day, March 19th! It’s about very soft pancakes (in fact the name derives from the Latin ‘spongia’ which means ‘soft’) made with a choux dough of flour, butter and eggs very similar to Zeppole di San Giuseppe. First cooked in boiling oil, then filled with ricotta cream And chocolate chips finally decorated with grains of pistachios, cherry and zest of candied orange. An immense delicacy, you’ll be amazed at how much it is simple to prepare at home with all my step by step advice!

sfinci di san giuseppe recipe - Recipe by Tavolartegusto

Although there are different regional variations; what they propose is the Original recipe of the Sfinci of San Giuseppe taken from my manual traditional Sicilian sweets confirmed by my Palermo native friend! In short, one guarantee of success. THE secrets for a perfect result there are 2. First of all get the right ingredients: sheep’s ricottaperfectly drained for a stuffed dense and not humid. For candied fruit, prefer fragrant and consistent pastry ones, even better if home-made. Secondly, when you bake, make a slow and constant fryingso that the Sfince yes colors gradually golden and become alveolated inside and spongy! Just like Bignè di San Giuseppe, I find them perfect not only for serve and give as gifts for our dads, but also as a Sunday dessert for the whole family spring. Try them and let me know if they aren’t amazing!

Discover also:

Sicilian Cannoli (the true original recipe, explained step by step)

Sfinci recipes from San Giuseppe

PREPARATION TIMES




Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 15 pieces

dough :

  • 250 g of ’00 flour
  • 250g of water
  • 50 g of butter
  • 5 medium eggs
  • 5 g of salt
  • 1 liter of sunflower seed oil for frying (according to the original recipe 1 kg of lard)

filling:

  • 400 g of sheep’s ricotta (drained net weight) approximately 300 g without draining
  • 150g of granulated sugar
  • 60 g of chocolate chips

decoration:

  • 1 candied cherry for each slice
  • 1 candied orange peel for each slice
  • 2 tablespoons of chopped pistachios

Method

How to make St. Joseph’s Suffici

First of all, drain the ricotta by squeezing it very well in a cloth and sieve it with a sieve to eliminate any lumps, work it with the sugar and leave it aside in the refrigerator so that it mixes perfectly:

ricotta cream for sfinci di san giuseppe - Recipe by Tavolartegusto

Then dedicate yourself to the dough of the sfinci: in a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles (a sign that the boiling has started) and add the flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Then place the saucepan on the heat and stir for a few more seconds, until you hear rubbing under the pan:

dough for sfinci di san giuseppe - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and cool it by working it with a spatula and only when it has cooled (be careful not before) can you add the eggs one at a time, adding the second only when the first is perfectly mixed.

The final dough must be soft and firm:

how to make sfinci di san giuseppe - Recipe by Tavolartegusto

How to fry swollen, golden and dry dumplings!

First of all, use a rather large saucepan with high edges, the swells will swell and need space.

Then melt the lard (or heat the oil) at a temperature of 165 – 170°, over medium heat, the oil must be hot but not excessive, otherwise it will brown too much.

If you don’t have a thermometer, every now and then move the saucepan away from the heat to lower the temperature, this trick will help you have golden and not burnt dumplings!

Furthermore, before starting cooking, test with a small piece first, if it floats and fills with bubbles it is ready, otherwise, if it sinks, it means that the oil is still cold.

Finally, with the help of a spoon, take the dough and immerse it in boiling oil and fry only 1 – 2 puffs at a time so that they have the necessary space to swell.

Use two forks to turn them often and cook in this world for 6 – 8 minutes, occasionally moving the saucepan away from the heat.

When they are nice and swollen, golden and light, drain them onto a serving plate previously lined with kitchen paper, without crushing them.

Complete the cooking in this way for all the pancakes, then transfer them to a plate without kitchen paper, without placing them on top!

Stuff and decorate the San Giuseppe sfinci

When all the sfinci have cooled, add the ricotta cream, add the chocolate chips and mix well:

stuff the sfinci di san giuseppe - Recipe by Tavolartegusto

then add a generous spoonful of filling on each filling.

Finally decorate with a teaspoon of chopped pistachios, a candied cherry and a slice of candied orange peel.

Here are yours ready Sfinci di San Giuseppe ready to serve

sfinci di san giuseppe - Recipe by Tavolartegusto

Sfinci variant of baked San Giuseppe

For those who don’t want to fry, there is a solution, you can also make these like Zeppole di San Giuseppe in the oven, the dough remains the same as does the procedure.

place the spoonfuls on a sheet of baking paper well spaced at least 10 – 12 cm apart and cook at 200 for the first 10 minutes, then lower to 180° and complete cooking for another 20 minutes. Finally stuff as indicated.

storage

They can be kept for 2 days, but be aware that they should be enjoyed fresh immediately, like all fried desserts!

Don’t miss the entire collection of sweets for Father’s Day

Homemade Gyros (Original Recipe and Tips!) – Gordon Ramsay’s version

gyros (pita gyros) - Recipe by Tavolartegusto


The Gyros (Gyros pita) it’s a typical meal from the Greek street food. It deals with pork meat cooked on a spit in a similar way to Kebab (the word Gyros it actually means ‘turn’ which indicates a rotisserie). It can be served on a plate or wrapped In the round Greek bread the famous Pita! with salad, tomato, french fries; the whole seasoned with the fresh one Yogurt Based Sauce And cucumber Tzatziki! A delicious specialty And fulfilling which is sold every Hellenic tavern ! Impossible not to love her! That’s why I thought about making the Homemade gyros! naturally without the skewer, but all the tools we have available. According to Original recipe Greek and all Advice given to me from a restaurateur in Kos ! Believe me it really comes amazing own like in the taverns in Greece!

gyros (pita gyros) - Recipe by Tavolartegusto

It’s about a easy preparationyou just need to find the right ingredients . First of all, get yourself pork loin from which to derive thin strips . Alternatively you can also use chicken. Important marinating the meat that he will give aroma and flavour. Finally, to simulate typical cooking, we will do brown in the oven! meat yes it will burn naturally they form one delicious crust just like the one on the spit! A trick to speed up :you can also do it day before, dedicate yourself to making Greek pita in a pan, it will make the difference! Time to make the sauce, slice the vegetables and fry the chips, It actually assembles in just a few minutes ! I find it perfect as single dishin the same way as Pizza, Hamburger Sandwich, Tacos or Burrito, solves lunch or dinner, Saturday evening with friends or family! the kids love it and the adults go crazy for it! but it’s also excellent simply as second dish . All you have to do is try it immediately and confirm!

Gyros recipe

PREPARATION TIMES




Preparation Cooking Total
1h 30 minutes 1h 30 minutes

Cost Kitchen Calories
Bass Greek 645 Kcal

Ingredients





Quantity for 4 people

Pita:

  • 500 g of ’00 flour
  • 300-310 g of water at room temperature
  • 1 level teaspoon of dry brewer’s yeast (or 8 g of fresh brewer’s yeast)
  • 1 tablespoon extra virgin olive oil + that for cooking
  • 2 teaspoons of salt

Meat and stuffing:

  • 250 g of pork loin (whole single piece)
  • iceberg-type green salad
  • 2 copper tomatoes
  • 1 white or red onion (optional)
  • 300g of french fries (classic sticks)
  • salt
  • pepper

Tzatziki sauce:

  • 250g of Greek yogurt
  • 1 small cucumber (80 g)
  • 1 clove of garlic
  • salt
  • extra virgin olive oil
  • fresh dill or mint (optional)

Method

How to make Gyros

First of all, preferably the day before or in any case a few hours before serving your gyros, prepare the classic Greek bread, using a pan 24 – 26 cm wide so that they can be closed perfectly with the filling

To make it, follow the step-by-step procedure in the PITA article

Then slice the pork very thinly, better if you have a slicer, because you would need to obtain thin pieces like kebabs, but if you don’t have one, don’t worry, my advice is to use a knife with a super sharp smooth blade from which you can also obtain very thin strips. if the slice falls apart it does nothing, the subtlety is important.

Then arrange all the strips on a baking tray lined with baking paper with a generous drizzle of oil, salt and pepper:

how to make gyros - Recipe by Tavolartegusto

Mix well and leave to marinate covered with cling film for 30 minutes, this will enhance the flavour.

finally cook in a hot oven at 180° for about 25 minutes, stirring occasionally. For the last 10 minutes, place in the upper part of the oven and turn on the grill to encourage browning.

In the meantime, wash the milk, slice the tomatoes and, if you like, also the onions and prepare the yogurt sauce according to the procedure found in the article TZATZIKI

assemble the gyros - Recipe by Tavolartegusto

At this point assemble your Gyros in this way:

The Kos restaurateur’s advice is to heat the pita a little in the pan so as to rediscover all the flavor of the original dish!

On each pita, add a spoonful of Tzatziki sauce, spreading it well and leaving 2 – 3 cm on the edge. then, place 2 slices of lettuce and 2 slices of tomato for each portion.

finally a handful of meat and 4 – 5 chips.

Then close by pulling the two outer edges of the pie towards the center. I suggest you use baking paper cut into 4 – 5 cm strips and string to simulate the presentation of the real pita gyros typical of Greek street food!

Finally serve with french fries on the plate and more Tzatziki sauce!

Here it is ready to serve Gyros

homemade gyros recipe - Recipe by Tavolartegusto

storage

My suggestion is to serve hot immediately

Also discover my entire collection of unique dishes

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