Tag: version

Baci di dama without sugar – Gordon Ramsay’s version

Two crumbly and fragrant half spheres melt in the embrace of dark chocolate, or rather, in its kiss. Here are my lady's kisses, without sugar to please everyone, even the sweet tooth.

I admit I am not a great pastry chef, but as the wife of a Piedmontese DOC I could not help but learn how to make one of the sweets that symbolize this region. I looked online for the traditional recipe to start with, but above all for ideas for sugar-free cookies, to share with my dad, who has been struggling with blood sugar for years, but is very greedy. Here, from the two most important men of my life, these sugar-free lady's kisses are born, sweetened with stevia.

Perhaps not the original recipe, but certainly tasty and for the pantry, because it is made with simple ingredients that we all have behind the doors of our kitchen, in the spirit of the project #AprolaDispensaeCucino.

Baci di dama lend themselves to many variations, from the type of nuts used to make the flour, to the type of chocolate for the delicious filling. Someone puts the egg in it, others don't, others just the egg white. What remains unchanged is the proportion between the main ingredients: the same weight of flour, butter, almonds and sugar, which I have however replaced with stevia, a totally natural and calorie-free sweetener capable of sweetening 60% more than normal white sugar.

ingredients for 40/50 sugar-free lady's kisses

THING

150 g of whole and skinned almonds
150 g of flour 00
a pinch of salt
150 g of very cold butter
1 egg yolk
a few drops of vanilla essence
50 g of stevia
150g of dark chocolate

HOW TO MAKE THE BACI DI DAMA WITHOUT SUGAR

First I dealt with almond flour, which I recommend you make at home so as not to lose the characteristic toasted almond flavor that these typical Piedmontese sweets have.

I placed the almonds (they must be whole and peeled) on a baking sheet covered with parchment paper and I cooked for about 10 minutes at 180 °, until golden brown. With the help of a mixer, I reduced the (lukewarm) almonds to powder, stopping often to prevent them from "sweating" oil with the heat and losing their floury consistency.

Still in the mixer, I combined the freshly obtained almond flour, 00 flour and very cold butter cut into chunks. I blended, then I combined the stevia, the egg yolk, the vanilla essence and blended again, until you get a compact ball, which I covered with plastic wrap and placed in the refrigerator for 2/3 hours.

After resting, I divided the dough into many small balls, about 80, which I answered on a baking sheet covered with baking paper, spaced from each other by at least 3 cm. They will have to be round and distant from each other because they will tend to “sit”, widening and flattening.

I put the pan in the fridge for at least an hour, so as to give even more cohesion to the dough, and then I put it in the oven at 150 ° for 15 minutes or until golden brown. Once cooked, I let my sugar-free lady's kisses cool on a wire rack (handling them as little as possible before they harden).

In the meantime, I melted the dark chocolate in a bain-marie and spread it on the flat part of the half of the biscuits, with the help of a butter knife (but you can also use a sac-a-poche), placing a partner next to him and pressing lightly to make it adhere the chocolate and seal the "kiss". During the operation, I placed the sugar-free baci di dama on a sheet of baking paper and placed them in a tin box only with completely solidified chocolate.

I'll be honest, I can't tell you how long they are kept, here they never last more than 24 hours !!!

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Fish cutlets (baked or fried) the fast Recipe! – Gordon Ramsay’s version

The Fish cutlets I'm a second dish

tasty and fast. It is about fish fillets optionally as flounder, sole, perch, cod, sword; before breaded in flour and breadcrumbs and then fried or cooked baked, where a delicious is formed golden crust which encloses a soft heart and scented with fish! Irresistible and particularly loved by children!

It's about a easy preparation is very fast! Just choose the type of fish of your choice! in this case I chose a perch fillet, but you can use any type of fillet available, important that it is not neither too thick nor too thin just 5 mm. Time to pan them, if you like you can flavoring the breading with spices or herbs of your choice as a mince of rosemary, parsley, marjoram and they are ready to cook! Depending on your tastes, you can make a tasty one fish fry breaded, the most loved; or prepare some Baked fish cutlets , more to read, but believe me equally delicious! Serve them hot and steaming just like Cordon bleu and Spinacine, the Fish cutlets you can prepare them well in advance, keep them in the fridge ready to cook or freeze them already breaded! Perfect then how save dinner or lunch! try them they are special!

Discover also:

Zucchini cutlets (vegetarian and delicious!)

Fish cutlets recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	10 minutes	20 minutes

Ingredients

Quantity for 4 pieces
500 gr of perch fillet (or sole, cod, plaice, swordfish ..) 1 large whole egg About 2 tablespoons of flour 2 – 3 tablespoons of breadcrumbs oil for frying (in case of frying) extra virgin olive oil (for the baked version) salt

Method

How to make fish cutlets

First of all, make the cutlets by slicing your fish fillet to a thickness of about 4 – 5 mm making all equal pieces of about 12 cm in length.

Then pass the fish fillets in the flour, dabbing well, then pass in the egg

Finally in the breadcrumbs, making it adhere very well on all sides.

Breaded in this way all the pieces.

For baking:

First of all, arrange your fish cutlets on a baking sheet lined with baking paper, with a drizzle of extra virgin olive oil on the surface and a pinch of salt.

Then cook at 180 ° in a static oven in the central part for about 18 minutes. the last 5 minutes turn on the grill and go to the top.

If you want to fry them instead:

First of all, use a large pan with plenty of oil in which to completely immerse the fillets. Once the frying temperature has been reached and turned a couple of times, they will be ready within 2 – 3 minutes

Here are yours Fish cutlets!

Serve immediately and hot. If you want to keep them, do it raw, already breaded in the fridge for 2 days maximum or freeze them!

Trifle with peaches and robiola – Gordon Ramsay’s version

Ingredients for 4 people

These are the ingredients for 4 people to make a peach and robiola trifle.

1 liter of water,
100 g of granulated sugar,
4 ripe peaches,
1 vanilla bean,
3 basil leaves,
200 g of robiola,
220 g of plain Greek yogurt
1 untreated lemon, 3 tablespoons of powdered sugar
5-6 meringues, chopped pistachios

Cooking Recipe Trifle with peaches and robiola

Peel the peaches, and try to cut them roughly in half and remove the stone inside the peach. Then take a saucepan, prepare a syrup by bringing the water to the boil with the granulated sugar, then add the basil and always the vanilla seeds from the ingredients. The next step will then be to put the peaches and cook for 10 minutes on a relatively low heat and leave them to cool in the cooking juices.

Then mix the robiola in a saucepan with the yogurt, 1 tablespoon of grated lemon zest, the icing sugar and place in the refrigerator until ready to serve.

A similar recipe that you might like is the Bavarian al Spoon

Finally, the next step will be to cut the cooked peaches into wedges and divide some of them on the bottom of 4 glasses. Now you will have to finally proceed to put with the cream of robiola, you will have to put it so that it is alternated with peaches and coarsely crumbled meringues. Complete with other peaches and chopped pistachios. Serve when the preparation is complete and enjoy your meal.

Preparation 15 minutes
Cooking 10 minutes
Recommended wine Malvasia delle Lipari Doc Passito

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Chef Gordon Ramsay Recipes