Tag: Tomato sauce

Conchiglioni Stuffed with Ricotta Ham and Peas Quick and easy recipe – Gordon Ramsay’s version

Conchiglioni Stuffed with Ricotta, Ham and Baked Peas: a perfect first course for Sunday lunch and for holidays. Very easy preparation and effective result. You can also use sausage, minced meat, mushrooms, pumpkin, in short, whatever we prefer. This baked pasta can be made either white (with béchamel) or red (using tomato sauce).

Ingredients for 4 people

30 Conchiglioni
300 gr of ricotta
500 ml of bechamel
200 gr cubed cooked ham
150 gr of peas
150 gr of mozzarella or fior di latte
oil
salt and pepper

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Preparation time: 5 minutes Total cooking: 25 minutes Difficulty: easy

How to prepare baked stuffed conchiglioni

Let's prepare the Béchamel: to read the recipe click here or use 2 ready-made Béchamel 200 ml packs and dilute with half a glass of milk. We add the tip of a teaspoon of nutmeg.
We cook the peas I used the frozen peas), in a little boiling salted water, let them cook for 3-4 minutes (they will complete the cooking in the oven). Drain them and keep them aside, letting them cool.
Cook the conchiglioni in abundant salted water, drain the pasta 3 minutes before the cooking time indicated on the package.
We mix together the ricotta, the peas and the ham cut into cubes, season with salt and pepper
On the bottom of an ovenproof dish spread a few tablespoons of bechamel, fill the conchiglioni with ricotta, add 1 or 2 cubes of mozzarella (or fior di latte) to each conchiglione and place the conchiglioni in the pan with the filling upwards, add a few more tablespoons of bechamel to the surface
In the oven at 200 ° for 12-14 minutes.

We serve the conchiglioni hot. They can also be prepared a few hours in advance and baked if necessary. Those that remain should be kept in the fridge for up to 2 days.

Olivette Di Sant'agata Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

The Olivette Di Sant'Agata, are prepared near the feast of the Holy Mistress of the City of Catania. As the name suggests, they are olive-shaped sweets prepared with green almond paste to which liqueur is usually added.
These green oval-shaped sweets are linked to a miraculous event that occurred during Agata's life. One day, hunted by Quinziano's Roman soldiers, the tired and hungry girl stopped to catch her breath. It was then that, putting on her shoes again, Agata suddenly saw a small olive tree arise which in a very short time and inexplicably became large and loaded with olives.

This miraculous episode represents the fertility of the Earth. In fact, tradition has it that the olive trees of Sant'Agata are donated as a sign of good wishes for fertility and abundance.

Transfer the sugar (300g), the water, the vanilla aroma and a pinch of salt inside to a thick-bottomed steel saucepan.

We bring the contents of the saucepan to a boil, stir from time to time and wait for the sugar to dissolve completely. We are very careful, the mixture must not caramelize.

We lower the flame to the minimum and add the almond flour and the food coloring.

We mix thoroughly and over a very low heat let it cook for 6-7 minutes or until the mixture begins to thicken and detach from the edges and the bottom of the pan.

We remove from the heat and add the liqueur. We mix again.

We knead the mixture to obtain an elongated dough.

We take small portions from the dough and form balls by pressing them lightly and working them to give the typical shape of olives. We roll the olivette obtained in granulated sugar (the remaining 100 gr)

To simulate the attachment of the peduncle, we practice with a toothpick, a small hole in the upper part of the toggles. Transfer them to a large tray and let them dry at room temperature.

Compared to the original recipe (500 grams of granulated sugar for 500 grams of almond flour), we have reduced the amount of sugar thus enhancing the taste of the almonds.

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

Strawberry and Ricotta Crumble Quick and easy recipe – Gordon Ramsay’s version

Strawberry and Ricotta Crumble: Crunchy coconut crumble covers a ricotta cream and strawberries in syrup on the bottom, rich taste and super easy preparation, it is possible to avoid the first cooking of the strawberries but in this way they will lose a little in flavor, the whole preparation takes 10-12 minutes and 25 minutes of cooking in the oven, I recommend you put the cocottine (mine are in pyrex so they can be baked) on a baking sheet, in the video it is not seen, but I used it to avoid dirtying the whole oven with the strawberry syrup in cooking! The result, crunchy on top of creamy and sweet inside! Perfect dessert for a special occasion like Mother's Day!

Ingredients for 2 people

Strawberries 220 gr
Ricotta 220 gr
sugar 20 gr
icing sugar 10 gr
vanilla extract 1 tsp
1/2 egg

For the Crumble

00 flour 40 gr
rapè coconut 30 gr
butter 30 gr
sugar 15 gr

Watch the VideoRecipe of the Strawberry and Ricotta Crumble below:

How to make Coconut Crumble with Strawberries and Ricotta

Let's prepare the strawberries to put on the bottom of the coccottine: wash the strawberries, remove the stalk and cut them into small pieces, put them in a saucepan with 20 grams of granulated sugar, cook over low heat for 8-10 minutes. Let's keep the strawberries aside.
Now let's prepare the ricotta cream: put the ricotta, icing sugar, 1/2 egg and vanilla essence in a bowl, mix and set aside.
Finally, for the Crumble, put the butter into small pieces, the flour and the rapé coconut (grated / coconut flour) and the 15 grams of sugar in a bowl. We compact and then crumble the mixture several times (as in the video).
We compose the dessert in the cocottine: on the bottom we put a few tablespoons of strawberries in syrup, on the strawberries we put a couple of tablespoons of ricotta cream, level, and finally cover the cream with a layer of crumble, put the cocottine on a baking tray (for avoid that the juice of the strawberries in cooking dirty the oven).
We bake at 180 degrees for 24 minutes or until golden brown. We serve lukewarm.

Crumble Strawberries and Ricotta

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Enjoy your meal!

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