Tag: Tomato sauce

Because the gnocchi are soft – Gordon Ramsay’s version

Because the gnocchi are mushy is a question that torments many cooking and food and wine enthusiasts, who try their hand at preparing this classic traditional Italian dish. The consistency of the gnocchi is fundamental to the success of the dish: they must be soft enough to melt in the mouth, but at the same time maintain a certain tenderness that enhances the flavor without becoming mushy. Understanding the underlying causes of mushy gnocchi is therefore essential for anyone who wishes to master the Italian culinary art and ensure excellent results.

Because the gnocchi are mushy

The question of the consistency of gnocchi is closely linked to several factors, including the quality of potatoesthe amount of flour used, and the dough handling. First of all, it is important to select potatoes with a low water content; varieties such as yellow-fleshed potatoes are often recommended for their ability to absorb less flour, thus reducing the risk of obtaining gnocchi that are too hard or, conversely, too soft if you use too much water.

Another crucial aspect is the amount of flour engaged. Too much flour can make the gnocchi too firm, while too little can cause them to fall apart during cooking, resulting in soft and unappetizing gnocchi. The key is finding the right balance, adding flour little by little and constantly evaluating the consistency of the dough.

There dough handling it also plays a decisive role. Overworked dough will become elastic due to gluten formation, leading to tough dumplings. On the contrary, an insufficiently mixed dough may lack the necessary cohesion, resulting in gnocchi that fall apart easily.

Finally, the cooking it is a critical moment: the gnocchi must be immersed in boiling salted water and cooked until they rise to the surface, a sign that they have reached the right consistency. Overcooking can make the gnocchi too soft and compromise their structure.

For those looking for a detailed guide on how to prepare perfect potato gnocchi, I recommend consulting this recipe: Potato gnocchi: a timeless classic.

In short, the preparation of gnocchi requires attention and care at every stage, from the choice of ingredients to cooking. By following the advice listed above and practicing, you can obtain gnocchi with the ideal consistency, ready to be enjoyed with your favorite seasoning. As we have seen, the key to success lies in carefully balancing all the elements involved.

Banana bread recipe with 2 eggs – Gordon Ramsay’s version

If you are looking for a dessert that satisfies the palate of adults and children without sacrificing goodness and health, our Banana Bread is exactly what you need. With the addition of only two eggs it’s a modest amount of butterthis recipe offers a perfect balance between taste and genuine ingredients.

That’s a great idea for one energy breakfastone snack post workout, and a smart way to recycle ripe bananas.

THE Children will love the sweet and irresistible flavor of bananas, although this recipe is designed to satisfy all the family’s palates, while ensuring a balanced nutritional intake.

You can customize the banana bread by adding other ingredients such as nuts, chocolate chips dark or even a touch of coconut dried. Furthermore, thanks to its moist and soft consistency, it is also perfect for freezing and storing for moments when you want an unexpected sweet cuddle.

Preparing Banana Bread is an experience that involves the whole family. Involve the children in the preparation, letting them mash the ripe bananas and mix the ingredients. It’s a fun way to teach them the importance of a healthy and balanced diet, without giving up the pleasure of good food.

To tell the truth, we had already made the recipe for Banana Bread with Type 2 flour.

This version is even simpler and certainly tastier. Try it too.

Sliced homemade banana bread, selective focus

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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