Tag: tomatoes — crushed

Savory cheese plumcake – Recipes on the fly – Gordon Ramsay’s version

The Savory cheese plumcake with cooked ham and olives it is a delicious, appetizing and soft rustic, perfect for a appetizers, an aperitif or brunch. Excellent for a birthday buffet accompanied by cold cuts, or to enrich a cheese platter.

His preparation is simple and fast, and the ingredients are easily available. In fact, just a few simple ingredients such as flour, eggs, milk, cheese and yeast are enough to obtain a soft and tasty result.

In this recipe we stuffed it with diced cooked ham and thinly sliced pitted green olives.

But the beauty of this savory plum cake is that it can be customized according to your tastes.

It can be used for example any type of cheesedepending on your preferences: fresh cheeses, mature cheeses, hard or soft cheeses.

As an alternative to cooked ham, you can also add other cured meats, vegetables or spices. For example like this Pumpkin Plumcake.

In short, experiment according to your tastes. In any case it will be a success!

Let’s see the recipe now.

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Rustic Neapolitan baba: tastier and softer than the classic casatiello. Nonna Carmela’s recipe for carnival – Gordon Ramsay’s version

The rustic babais a classic of Neapolitan cuisine. It is a donut made of leavened dough, filled with cured meats and cheeses, practically the savory version of the classic dessert. A rustic to prepare and serve both as an aperitif and as a dinner, you can also prepare it and then enjoy it on classic trips out of town. In fact, you can prepare it well in advance, even the day before, as it will remain soft and tasty.

Rustic Neapolitan baba

Baba ingredients

250 g of 00 flour
250 g of manitoba flour
10 g of salt
pepper
10 g of sugar
350 g of milk
2 eggs
100g of lard
15 g of fresh brewer’s yeast
250g of cured meats
250 g of cheeses

Baba’s procedure

To prepare the rustic babà, start dissolving the yeast and sugar in the slightly warm milk. Place the flours in the bowl of a stand mixer, attach the whisk attachment and turn it on at low speed. Start adding the milk slowly, then increase the speed and add one egg at a time. As soon as the eggs have been absorbed, add the lard. Let it work for ten minutes, add the salt and pepper, mix it for a final time and turn it off, cover and leave to rest for thirty minutes.

In the meantime, cut both into small cubes cured meats and cheeses. Once the first resting time has passed, turn the whisk again and add the cured meats and cheeses. As soon as you obtain a homogeneous mixture, pour it into the buttered and floured babà mould. Place it to rest in the oven, turned off, but with the light on, for at least three hours. After this further leavening time, cook in a preheated oven at 180° for fifty minutes. let it cool before turning out.

Pasta alla Carbonerano, the first creamiest Neapolitan roman that exists. The mix of these two ingredients works magic – Gordon Ramsay’s version

Pasta Carbonerano, a mix between carbonara and nerano. A truly surprising and delicious combination of Roman and Neapolitan tradition for this recipe created by the chef Francesco Volpe. It’s not the classic carbonara with courgettes as together with the grated pecorino we will also add the provolone del monaco, typical of Nerano pasta, to give an even richer and more delicious flavour. Be careful to follow all the steps to have a cream of the right consistency. A truly tasty dish and above all very quick to make. Seeing is believing

Pasta Carbonerano

Ingredients for Carbonerano

Pasta 240 gr
3 egg yolks
One pack of diced smoked bacon
Pecorino to taste
provolone del monaco to taste
Courgettes 500 gr
Salt Pepper Oil to taste
Onions to taste (half would be fine)

Proceedings for Carbonerano

The preparation of this recipe is really very simple. It resembles the classic bacon and egg with some variations. To prepare this dish, start by cutting the courgettes into round slices about one centimeter wide and brown them in a pan with onion and bacon and just a drizzle of extra virgin olive oil as the melted bacon fat will give even more flavor to the courgettes.

For the egg cream same procedure as bacon and egg therefore only egg yolks with pecorino and pepper but also the addition of grated provolone del monaco. Add the pasta to the pan with coarse salt and, halfway through cooking, drain it into the pan with the courgette and bacon seasoning. We then continue cooking, adding if necessary a few ladles of pasta cooking water so that it is almost risotto in the courgette and bacon sauce. Once the pasta is cooked, turn off the heat and add the egg mixed with the cheeses and stir. It is important that the heat is off so as not to overcook the cream, this way it will have the right consistency. Plate and serve. Enjoy your meal

Chef Gordon Ramsay Recipes