Tag: Tomato sauce

Chocolate salami cake – Yet another food blog – Gordon Ramsay’s version

Chocolate salami cake - Yet another food blog


With this Chocolate salami cake, the iconic pantry-emptying recipe changes shape and dress, becoming even more elegant and irresistible. And it turns into small, single-portioned tastings with an anti-waste soul.

Chocolate salami is one of the most loved sweet and no-cook recipes prepared at home, but have you ever tasted it in the form of a single-portion cake? This silicone mold for mini bundt cakes does the magic (you can find a similar one here*), to be brushed with a little melted chocolate to make the external surface even smoother and shiny.

This chocolate salami cake is one of mine too anti-waste recipes favorite. In fact, you can make it by emptying the pantry of broken biscuits, old snacks and nut crumbs. Even chocolate can be recycled… what better opportunity to recycle Easter eggs, old chocolates and opened bars left at the back of the pantry?

And if that wasn’t enough, it’s also one recipe without cooking, perfect for the hottest days, when turning on the stove is just out of the question. In fact, one turn of the microwave will be enough to heat the chocolate, the freezer will do the rest of the work.

The video recipe for the chocolate salami cake

You find it on my Instagram channel @lennesimobloga recipe for “low impact” cuisine for my column LIGHT UP THE APPETITE on the new channel @accendilucegas



Fujuta Genoese pasta, the version without meat but with an exceptional onion ragout that can be made in 10 minutes – Gordon Ramsay’s version

Fujuta Genoese pasta, the version without meat but with an exceptional onion ragout that can be made in 10 minutes


The onion ragout, it is easy and quick to prepare. It’s about a onion based sauce, enriched with olives and capers, sort of Genoese revisited., therefore a totally vegetarian dish. You can use this sauce to season focaccia, croutons, or pasta, as in the recipe we are going to describe. A poor dish, of peasant origins, but of unique goodness, fragrant and tasty.

Fujuta Genoese pasta

Ingredients:

  • 180 g of penne
  • 400 g of onions
  • 500 g of tomato puree
  • 1 teaspoon of tomato paste
  • White wine
  • salt
  • extra virgin olive oil
  • capers
  • pitted Gaeta olives
  • parsley

Method:

To prepare penne with onion ragout, start cleaning the onions, wash them and cut them into slices. In a large pan, put a couple of generous turns of extra virgin olive oil, add the onions, and start cooking them over medium heat. As soon as they start to sizzle, increase the heat and add the white wine. As soon as the alcohol has evaporated, add the tomato concentrate, the puree, mix well, reduce the heat, and cook with the pan partially covered for twenty minutes. After this time, add the olives and capers, add salt if necessary.

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Cook the pasta al dente, pour it directly into the pan,

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sauté for a minute, plate, complete with chopped parsley and freshly ground pepper.

Read also: Pasta with sardines by Giogio Locatelli with the secret of the Sicilian Strattu. Never eaten so good

Baked pasta my way, just like my grandmother made it: All the tricks to make it perfect – Gordon Ramsay’s version

baked penne


baked penne

Baked pasta it is a classic of Italian cuisine, loved by everyone, from the north to the south of the country. In the following recipe there is a particularly tasty version. If you want, according to your needs you can also cook pasta in the oven the day beforestore it in the refrigerator and heat it the following day, it will be even better blended and tasty. It is certainly not a dish that is cooked often, considering the time it takes and also the calories it provides. But when cooking it is always party at home and no one refuses an encore. And when you come back from a night out, you always open the oven to see if there’s any left.

Baked pasta

Ingredients x 3

  • minced meat 150 g
  • bread 1\2 slice
  • milk
  • egg white 1
  • salt
  • nutmeg 1 pinch
  • parsley
  • parmesan
  • bread crumbs
  • pasta 260 g
  • tomato puree 330 g
  • fior di latte 130 g
  • eggs 1
  • speck
  • onion
  • carrot
  • extra virgin olive oil

Preparation

The first thing to do to prepare baked pasta they are meatballs. Soak half a slice of bread in milk, removing the crust. Squeeze the breadcrumbs well and united egg white, salt, parsley, nutmeg, salt, parmesan and breadcrumbs. Mix well. Better let it rest the mixture for an hour. Meanwhile, cut the fiordilatte into pieces and leave to drain. Place the egg in a saucepan, cover it with water and bring to the boil, then cook. 8 minutes. Cool under cold water and peel it. With the meat mixture, form the meatballs. Let’s put it in the pan. Prepare a sauté with onion, carrot and speck and brown it in extra virgin olive oil.

Add the tomato puree with a little water. Season with salt and add the meatballs. Cover with the lid on and cook over low heat 30 minutes, remembering every now and then to turn the meatballs. Drain the pasta al dente and transfer it to the pan with the sauce along with a little of its cooking water. Also add half the fiordilatte and mix. Butter the baking dish and sprinkle it on of breadcrumbs. Create a first layer of dough, then the boiled egg cut into pieces and the remaining fiordilatte. Cover with the other pasta and complete with a sprinkling of breadcrumbs and parmesan and a drizzle of extra virgin olive oil. Cook at 200 degrees for 20 minutes. Your baked pasta ready.

READ ALSO—> Bucatini bomb, baked pasta with courgettes which is an explosion of flavour. The real recipe from Salento

baked penne

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