Tag: tomatoes — diced

Pasta, potatoes and provola, grandma’s Neapolitan recipe – Gordon Ramsay’s version

How to cook Neapolitan-style pasta, potatoes and provola

Grandma’s recipe for cooking Neapolitan-style pasta, potatoes and provola can be seen in this video!

A hot, economical and invigorating dish featuring potatoes, created as an anti-waste solution to use leftovers intelligently, pasta, potatoes and Neapolitan provola it is a homemade first course that always makes everyone happy thanks to its creaminess, it is stringy and tasty.

The recipe for pasta, potatoes and provola is one traditional Neapolitan recipe which like all traditional regional recipes, can be cooked in various versions: pasta, potatoes and provola can be made with stretched bacon or pork rind, it can be made white or red, there are those who prefer it brothy or more ” spot on”, Neapolitan term to describe a creamy dish. There are those who even make it without bacon!

However, in our opinion, mature cheese rinds should never be missing from pasta, potatoes and provola! Obviously they are well grated and therefore clean. They will slowly soften in the sauce and finding them on the plate will be a pleasant surprise.

INGREDIENTS FOR 4 PEOPLE FOR PASTA, POTATOES AND PROVOLA

600 g of yellow potatoes
320 g of mixed pasta
100g of bacon
A stalk of celery, an onion and a carrot, 50 g each
3 cherry tomatoes or a spoonful of tomato paste
100 g of smoked provola
60 g of grated cheese (30 g of parmesan and 30 g of pecorino romano)
Parmesan zest
Basil
4 tablespoons of oil
salt
Pepper

The pasta suitable for pasta, potatoes and provola

First of all mixed pasta, but you can use short pasta that you have in the pantry, the rubbish, i.e. the packets of pasta that we have opened and we finish them halfway like this. To be delicious, the pasta is risottoed and then cooked directly in the sauce. This will make the dish creamier thanks to the starch released by the pasta itself. A real pleasure!

Being a first course of risotto pasta, potato and provola pasta is also suitable for cooking in the Thermomix or in the Moulinex iCompanion if you love cooking with the help of multifunction food processors.

Tips for cooking the best pasta, potatoes and provola

If you add water, make sure it is hot otherwise you will block the cooking
Creaming can be passive, that is, just add the smoked provola cheese to the pan with the heat off and it will spin on its own.
If you can find the ingredients in their Campania variant, even better and therefore you have to recover Avezzano potatoes And provola from Agerolasmoked (or peppered) bacon
If you are vegetarian, follow the same steps omitting the bacon. In any case you will end up with a creamy and stringy dish of pasta and potatoes, very pleasant even without bacon!

If you are in Naples and want to try this dish where can you go to eat pasta, potatoes and provola? Definitely at Trattoria Nenella, an obligatory stop for a true Neapolitan culinary experience.

If you liked the recipe for pasta with potatoes and provola, try other recipes with potatoes such as Apulian potato pizza, Apulian pasta and potatoes, baked potatoes, potato and artichoke omelette, potatoes, rice and mussels, potato and pepper parmigiana and potatoes.

Spaghetti alla Luciana by Antonino Cannavacciuolo: the trick for a very tender octopus, what to do before cooking it – Gordon Ramsay’s version

One of the condiments that best accompanies spaghetti it is definitely octopus Luciana style. Cooking the marine animal will make it very tender. Its flavor will mix with that of the cherry tomatoes, for an extremely particular result. We need to dive into all of this spaghetti, who will collect each ingredient to give you the perfect puff. In short, if you want to make everyone happy at the table, this is the recipe Antonino Cannavacciuolo the one you have to follow. Don’t forget to add a little black pepper to give the finishing touch to an exquisite dish. If you want, you can also add black olives.

Spaghetti Luciana

Ingredients

spaghetti 350 g
small octopuses 800 g
tomato puree 600 ml
garlic 1 clove
parsley 60 g
white wine 100 ml
oil 40 ml
salt
pepper

Preparation

The secret to making it better the taste of octopus is to rub them with fine salt and a little water before cooking. This way you will eliminate the external viscosity. After having rinsed them well and eliminated the beak, eyes and innards, you can then move on to preparing the spaghetti with octopus. Fry the garlic clove in a pan with the extra virgin olive oil and the parsley stems. Add the octopus and let them brown for a minute. Then pour the goal of the white wine available. Close with a lid and leave to cook over a low heat, adding the remaining wine little by little.

Once finished white wine, remove the parsley stems and garlic and pour the tomato puree into the pan. Let it cook for half an hour. Season with salt and pepper, turn off the heat, close the lid and let it rest for another half hour. In this way the tomato it will take the right of the octopus even better. Cook the spaghetti in plenty of water, not too salty. Drain them al dente and add them to the sauce. Mix everything and serve with a drizzle of raw extra virgin olive oil and a little parsley. Your spaghetti with octopus they are ready. Enjoy your meal.

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How to use cottage cheese in sweet and savory recipes – Gordon Ramsay’s version

THE cottage cheese they are a versatile and nutritious ingredient that can add a touch of creaminess and flavor to numerous dishes. Let’s find out how to use i cottage cheese in recipes sweet and savory!

Oat porridge and asparagus with cheese flakes are just two of the many recipes that can be created with cottage cheese.

Often underestimated, these real milk-produced gems deserve to be explored and fully exploited in the kitchen.

What is cottage cheese?

Cottage cheese, also known as Cottoge Cheeseare a dairy product obtained from milk curds (skimmed and pasteurized).

Obtained thanks to a significant percentage of lactic ferments and a modest quantity of rennet, the curd is left to rest until it reaches a sufficient level of acidity (PH 4.8-4.9). It is then gradually cooked, brought to room temperature and processed with thickeners and air to obtain the typical volume. Only at the end is cream added to accentuate its aroma and flavour.

At the sight, i cottage cheese like small lumps of buttermilk resulting from processing the flakes with thickeners and air from the curd.

They have a soft and delicate consistency, similar to that of fresh cheese or ricotta, but with a decidedly more acidic smell. What is their flavour? A marked note of milk cream.

Cottage cheese, nutritional values

Let’s start by saying that i cottage cheese I am proteinbecause they contain a large amount of whey protein, unlike most dairy products and cheeses.

It is rich in calcium, making it a healthy call for those who eat a balanced diet and pay special attention to bone health.

On the lipid side, they are low in fat, especially if not added with cream. So the cottage cheese Not they make you fat and they respond to those who wish to know what are the low-fat cheeses for the diet. In fact, the milk used, being skimmed, contains a reduced percentage of fat.

What is cottage cheese good for?? In addition to being rich in protein calcium, cottage cheese contains very little sodium. Therefore they can be consumed by those suffering from hypertension.

How many times a week can you eat cottage cheese?

The answer refers to the guidelines of a varied and balanced diet: therefore you can eat them a couple of times a week. Plus 100 grams of cottage cheese are equivalent to 98 calories.

Cottage Cheese VS Ricotta: What are the Differences?

It’s easy to confuse the Cottage Cheese with ricotta, but in reality they are two different food products. Here are some keys to distinguish between them:

1. Production process

The origin and production process differ for these two cheeses: i flakes they are produced with fresh milk while ricotta is produced by heating whey. This difference in production returns different flavors and aromatic profiles.

2. Consistency:

The Cottage Cheese it has a grainier and moister consistency than ricotta: the curd lumps are larger and more distinct, giving the product a slightly crunchy texture. Ricotta, on the other hand, has a finer and creamier consistency, with smaller and more delicate lumps.

3. Flavor:

The Cottage Cheese it has a light and soft flavor with a slight acidic aftertaste while ricotta has a sweeter and more delicate flavour, with a light note of fresh milk.

Cottage cheese: home made recipe

cottage cheese recipe — Home made cottage cheese

Why buy Jocca cottage cheese or Milk Pro cottage cheese When is it possible to prepare them at home? On the other hand, being free of added fats, making them at home overcomes the doubts of those who ask how to eat cottage cheese on a diet.

There recipe of the cottage cheese it is within everyone’s reach, but requires some small care to avoid making mistakes.

Pour a liter of skimmed milk into a pan, add a teaspoon of salt and cook everything over medium heat for 10-15 minutes, stirring occasionally to avoid the formation of a patina.
Add two teaspoons of white wine vinegar, mix for a few seconds with a manual whisk, put the lid on and leave to rest for 30-40 minutes.
Bring the mixture to the heat and cook over high heat for about 10 minutes to help the milk coagulate, stirring frequently. Then let it rest for another 30-40 minutes.
Remove the flakes with a ladle, place them in a container with a narrow mesh gauze and get rid of the excess liquid by squeezing it.

How long do they keep? Simply transfer them to an airtight container or container, covering it with cling film and placing them in the fridge. So they will last up to 3 days.

How to use cottage cheese: recipes and ideas

The slightly acidic flavor and the soft, melt-in-your-mouth texture of the Cottoge Cheese makes it versatile, i.e. it can be used in sweet and savory dishes. Here are some recipes with cottage cheese.

Sweet dishes

Panna cotta – Just replace part of the cream with i cottage cheese to obtain a lighter texture and an intense flavour.
Pancake – It is possible I might add Cottage Cheese to the dough to make the pancakes softer and fluffier.
Spoon desserts – All you have to do is mix them with fresh fruit, honey or maple syrup to get a creamy dessert.

Savory dishes

Mixed salad – I cottage cheese they can be added to mixed salads to give a creamy and protein touch.
Pasta – The pasta with cottage cheese it is a base with which to create delicious pasta salad recipes, adding olives, cherry tomatoes, courgettes and so on.
Quiche – You can enrich the quiche with Cottage Cheese to obtain a creamier consistency and a delicate flavour.
Bakes – Simply use them as a base for savory flans, adding vegetables, cheese and flavorings to taste.
Sauce for vegetables – Simply mix them with garlic, lemon and other spices to create a light and tasty sauce to pair with raw or steamed vegetables.

Healthy snacks

Spreadable – It can be blended Cottage Cheese with herbs and spices to create a delicious spread to enjoy with crackers or toast.
Smoothies – Add i cottage cheese to smoothies it allows you to increase the protein content and obtain a creamier consistency.