Tag: version

Linguine with sauce and tuna – Creative in the kitchen – Gordon Ramsay’s version

Linguine with sauce and tuna, a very simple and quick recipe to prepare but very tasty. The taste of tuna combined with the scents of the earth makes this first course very appetizing. This recipe provides 305 calories every 100 grams.

Very few ingredients are needed to make this first course that everyone will really like! Other alternatives? Spaghetti with tuna and olives or Trofie with tuna and cherry tomatoes first courses, easy and quick to prepare, light but really very tasty.

Read also: Rustic pizza with tuna and potatoes

Difficulty: low

Cooking: 10 minutes

Preparation: 5 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• non-stick saucepan,

HOW TO PREPARE THE LINGUINE SAUCE AND TUNA

• Boil the water in a pot with a handful of salt.

• Meanwhile, lightly brown the whole garlic clove in a saucepan over low heat with a drizzle of olive oil.

• As soon as the garlic is lightly browned, pour the white wine and let it evaporate for a few minutes.

• Continue cooking over low heat and add the tomato puree and a pinch of salt. Cook for a few minutes. If needed, add a little water.

• Add the drained tuna, continue cooking for a few minutes and remove from the heat.

• In the meantime, cook the linguine for the time indicated on the package and when they are al dente, strain them, leaving very little cooking water, which will help to mix everything.

• Add the sauce to the pasta, bring to the heat and whisk for a few minutes, until everything is well blended.

• Serve and serve hot, with a sprinkling of chopped parsley.

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy.

• Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.

Pumpkin and speck lasagna Quick and easy recipe – Gordon Ramsay’s version

Lasagna with pumpkin and speck: lasagna ready in just over half an hour. For a rich and tasty dish, perfect for autumn Sundays. I particularly love pumpkin and autumn flavors, and in this period the dish I prefer to prepare on Sunday is lasagna with pumpkin, the variations can be with sausage, with mushrooms to get a completely vegetarian dish, or with speck as in this case: speck with its flavor dampens a little the sweet of the pumpkin, this is definitely the version I prefer. I use a very thick béchamel because the pumpkin tends to release a lot of water, water that will still be useful for cooking lasagna. I use very thin sheets (in this case Rana pastry sheet), so as not to have to pre-cook them. In a total of 40 minutes you will have this delicious lasagna at the table!

Ingredients for 4 people 24 × 24 pan

1 pack of lasagna sheets (I used sfogliavelo Rana)

1 kg of pumpkin weighed without peel
200 gr of scamorza cheese
80 gr of speck into cubes / strips
1 clove ofgarlic or garlic powder
600 gr of bechamel
oil extra virgin olive oil
salt is pepper

to prepare 600 grams of bechamel

1/2 liter of milk
50 gr of butter
50 grams of flour
a generous pinch of salt
nutmeg

****

The first thing to do is to cut the pumpkin, remove the peel, wash the pumpkin and cut into 2 cm cubes. We put 2 tablespoons of oil in a large pan, add thegarlic and the pumpkin, turn to flavor the pumpkin and cover, cooking for about 20 minutes, turning from time to time.
In the meantime we prepare the bechamel (if you use the ready-made one, skip to the next step). For the preparation of the béchamel click here.
In a pan we brown it a few moments speck diced, without oil, let it sizzle a little and become crunchy.
Now we can proceed to the composition of the pumpkin lasagna: put a little béchamel on the bottom of a baking dish, then puff pastry (I use the thin ones that do not need to be pre-cooked – sfogliavelo Rana – but there are several on the market), on the sheets we put the bechamel, then the pumpkin and some speck cubes, second layer of bechamel, pumpkin and scamorza cheese, third layer of new bechamel, pumpkin and speck cubes, you can also make another layer if you still have the ingredients to use. I only put the smoked cheese in one layer, otherwise it would be really too heavy, putting the smoked cheese on each layer. A sprinkling of Parmesan and pepper and in a static oven 180 ° for 20 minutes. Watch the video below the ingredients

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Pumpkin and speck lasagna

3.1

Side dish of baked winter vegetables – Gordon Ramsay’s version

The garnish of winter vegetables it is a mix of various seasonal vegetables, simple and very tasty. The vegetables used in this recipe are typical winter ones such as pumpkin, the cauliflower and the radicchio.

You can also add other vegetables you have at home such as fennel, carrots, mushrooms, Brussels sprouts, potatoes or onion!

Vegetables they are cooked in the oven until they are slightly au gratin thanks to the addition of breadcrumbs.

This rich side dish it is ideal on cold days because it contains many vitamins and mineral salts that help the body defend itself from the cold and viruses.
It is a dish that can be enjoyed both hot and cold and you can combine it with simple grilled chicken or fish fillets.

Being very satiating you can also enjoy it simply accompanied with bruschetta!

Let's see the recipe immediately.

Side dish of baked winter vegetables

Ingredients

a white cauliflower
a Mantuan pumpkin (the small ones with firm pulp)
a head of radicchio
bread crumbs
4 tablespoons of extra virgin olive oil
salt and pepper
aromatic herbs (thyme, rosemary, garlic)

Preparation

Clean the vegetables and leave them to soak for a few minutes in water and bicarbonate with this proportion: a teaspoon of bicarbonate for every 2 liters of water, then drain.
Meanwhile, turn on the oven at 180 ° C.
Cut the vegetables into pieces of roughly the same size, so as to have an even cooking and place them in a large bowl.
Now season the vegetables with oil, if you also like a clove of minced garlic, salt, pepper and aromatic herbs such as thyme or rosemary.
Mix the vegetables well with your hands and transfer them directly to the pan, preferably covered with parchment paper.
Finally sprinkle a couple of tablespoons of breadcrumbs over the vegetables and add two tablespoons of water.
Bake your side dish at 180 degrees for about 40 minutes, stirring a couple of times.

Baked pumpkin with savory side dish breadcrumbs

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Difficulty: low Cooking: 10 minutes Preparation: 5 minutes Flat cost: bass Doses: 2 people

INGREDIENTS FOR 2 PEOPLE TOOLS USED • pot for cooking pasta,  • non-stick saucepan,

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy. • Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.