Tag: tricks

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

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

Genoese pesto: tricks for preparing it and recipes – Gordon Ramsay’s version

Genoese pesto is one of the most loved and well-known dishes of Italian cuisine, thanks to its simplicity and its unique flavour. Preparing an authentic Genoese pesto requires some care and tricks that can make the difference in the final result. In this article we will explore together how to prepare Genoese pesto and share some recipes to try to delight the palates of your diners.

The traditional recipe for Genoese pesto

The pesto sauce it is a condiment based on basil, garlic, pine nuts, parmesan cheese, pecorino and extra virgin olive oil. Its preparation requires a certain mastery and attention to detail to ensure a perfect result. Here are some tricks to prepare an authentic and delicious Genoese pesto:

The choice of ingredients

For an excellent quality Genoese pesto, it is essential to use fresh ingredients and of high quality. The basil must be fresh and fragrant, the pine nuts toasted to enhance their flavor, and the parmesan and pecorino cheese freshly grated to retain all their aroma.

The preparation technique

The preparation technique of Genoese pesto is equally important. It is advisable to use a marble mortar to grind the ingredients, in order to obtain a creamy and homogeneous consistency. The order in which the ingredients are added is crucial: first the basil, then the garlic, the pine nuts and finally the cheeses and oil.

Recipes to try with Genoese pesto

Genoese pesto is a versatile condiment that lends itself to multiple uses in the kitchen. Here are some recipes to try to experiment with Genoese pesto in different ways:

Genoese pesto with trofie and potatoes

Trofie with pesto is a classic dish of Ligurian cuisine, which combines the creaminess of Genoese pesto with the rustic consistency of potatoes. Cook the trofie al dente, add the boiled potatoes and season everything with plenty of Genoese pesto. A simple dish but rich in flavour.

Genoese pesto with tomato bruschetta

Bruschetta with pesto and tomato are a fresh and tasty appetizer, perfect for summer. Toast some slices of homemade bread, spread them with Genoese pesto and add some cherry tomatoes cut in half. An explosion of Mediterranean flavors in every bite.

Genoese pesto is a iconic dish of Italian cuisine that deserves to be prepared with care and attention to fully appreciate its unique flavour. Experiment with our recipes and let yourself be won over by the magic of Genoese pesto. Enjoy your meal!

Crepe Suzette (Original Recipe and Tricks!) – Gordon Ramsay’s version

The Crepe suzette it’s a Sweet typical of French kitchen. Crepes based cooked on flambé in the feature suzette sauce with caramelized butterThe Orange juice and its peel and liquor Grand Marnier. A unique goodness from sublime scent and from citrus flavour! Which was born in France at the end of the 19th century For mistake of the chef Henry Charpentier ; that for I err, he spilled some liquor in crepes; that in contact with fire yes they inflamed ! Upon tasting they proved to be very good and so, it served her in the future equally King Edward VII. That even asked the encore! In short, the history teaches us : from the Tarte Tatin served upside down to make up for the mistake! to the Young Apprentice’s Chocolate Ganache, up to Kaiserschmarrn; That from errorsthey can come out of real wonders culinary! So I advise you to get to work and prepare it immediately Crepes Suzette recipe . With all mine Illustrated tricks with step by step photos; you will find all the authentic flavor of this French dessert in every bite like a real Café Parisien!

After trying different versions, the one I’m giving you is Original recipe of Crepe Suzette from my Patisserie manual French enriched by some secrets learned during my courses of pastry. a quick and easy preparationoce and it is precisely on speed that perfect success is based! It is essential to use a kitchen burner torch for flaming. In the procedure you will find all the suggestions! I find them perfect hot and steaming for a breakfast special as an alternative to the classic pancakes, to the super delicious French toast! and beloved Nutella Crepes. The Crepe Suzettes are exceptional even for one snack energy. Or serve as post meal desserti, maybe serve with dollops of whipped cream or a scoop of vanilla ice cream.

Discover also:

le Madeleine (the real French recipe for small tea cakes!)

Crepe suzette recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	15 minutes	35 minutes


Bass	French	547 Kcal

Ingredients

Quantity for 4 – 5 pieces
For the Crepe dough: 150 ml of milk 1 egg 65 g of flour Approximately 20g of butter for cooking For the Suzette Sauce: 80 g of butter juice and peel of 2 oranges juice of half a lemon peel of 1 lemon 120 g of sugar 130 ml of Gran Marnier liqueur

Quantity for 4 – 5 pieces

For the Crepe dough:

150 ml of milk

1 egg

65 g of flour

Approximately 20g of butter for cooking

For the Suzette Sauce:

80 g of butter

juice and peel of 2 oranges

juice of half a lemon

peel of 1 lemon

120 g of sugar

130 ml of Gran Marnier liqueur

Equipment

Method

How to make crepes suzette

First of all, prepare the base of the crepes following the procedure found in CREPES.

Then focus on the suzette sauce.

First of all, grate the zest of 3 oranges, taking care to create many thin threads of peel with the zest of half an orange, being careful not to remove the white part, which is the most bitter.

Then squeeze the juice from the oranges and filter it.

Finally, grate the lemon zest, squeeze the lemon juice and filter it through a sieve and add it to the orange juice:

how to make crepe suzette - Recipe by Tavolartegusto

When you have all the ingredients ready, fold the crepes into 4 parts, packing them into segments, as you can see from the photo below.

Finally, in a cast iron or steel pan which is the best for flaming, place the butter together with the sugar and all the grated peels and threads and melt over a low heat, stirring with a wooden spoon. Within 1 minute you will obtain a super fragrant caramelized butter.

At this point, add the citrus juice and cook the sauce over low heat for 2 minutes:

crepe suzette sauce - Recipe by Tavolartegusto

Finally, dip the packaged crepes in the orange sauce, placing them along the pan not against each other, but close to each other, so that they all get flavoured.

Finally, take the stamp and pour in the Grand Marnier liqueur previously heated on the stove.

how to flambé crepe suzette - Recipe by Tavolartegusto

At this point, hold a kitchen torch and flambé, setting the surface of the cracks on fire: the fire will rise, but don’t worry, this is how it should be.

Be careful when flaming: move your torso and face away from the burners and only reach out with your hand towards the pan. Remember that to turn off the flame just cover your pan with a lid. So it’s important to keep the lid handy.

At this point, set the crepes aside and let the sauce thicken on a high heat for 2 minutes, so that it becomes thicker, then place the crepes back in the pan and serve the Crepe suzette beautiful hot!

crepe suzette original recipe - Recipe by Tavolartegusto

storage

I advise you to spoil them immediately because they are at their best when hot. In any case, you can keep them in the fridge for the next day and return them to the heat by heating them with the fragrant sauce.

Also discover my entire collection of desserts to make!

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