Tag: version

Vermicelli tympano, The ancient recipe of Ippolito Cavalcanti, the first Neapolitan chef in history. Scammaro’s father – Gordon Ramsay’s version

The vermicelli tympanum it is a baked pastry without a loose crust, a very popular way to make a good impression at the table in the nineteenth century. The recipe has been spread thanks Ippolito Cavalcanti who wrote a volume of historical Neapolitan dishes, the same author as The prince of chefs. The original one involves cooking 2 kilos of this pasta shape, but we brought it to one more reasonable quantity, in this case suitable for 3 people. You can adjust based on the guests you have at home. The dish is ancient but will bring a lot of joy to the table.

Vermicelli tympanum

Ingredients

vermicelli 500 g
anchovies 4
4 cloves garlic
pine nuts 40 g
raisins 25 g
anchovies 300 g
mushrooms 150 g
peas 150 g
capers 25 g
olives 100 g
thyme 1 tsp
pepper 1\2 teaspoon
salt
oil

Preparation

«Take two rolls of vermicelli², which you will boil, but let them be ready; in the meantime you will have the table set three measures of oil very fine, which you will fry with a dozen anchovies sauces well cleaned and drained, and you will have them consumed in the oil, once the vermicelli are cooked, you will drain them very well, pouring them into a large saucepan, or rather if it were a pan it would be better, and you will put that oil on top, you will turn them several times with salt, pepper, and for those who like it it is still fine chopped petrosemoleallowing the aforementioned pan to remain at the same colour, giving it a stir from time to time, so that the vermicelli dries out and becomes loose.

Then you will take a saucepan, which seems proportionate to you, so that they all fit well in it, you will do one painted with lard and then one coated with breadcrumbs such as for Sartù rice, then you will add a few vermicelli, which you will arrange, making a base of capers, olives, anchovies, sauces, you can also add some small mushrooms, but cooked; of the fish, well cleaned, and barbed etc., and therefore another soil of vermicelli, and so you will continue; on the surface of the vermicelli you will make another coating of suet, which you will also mix with breadcrumbs, and cook it like the Sartù.»

Grapefruit in the kitchen: properties, benefits and contraindications – Gordon Ramsay’s version

Grapefruit in the kitchen: properties, benefits and contraindications

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How to store shortcrust pastry – AltroFood – Gordon Ramsay’s version

How to store shortcrust pastry

There shortcrust pastry it is one of the most loved and versatile basic pastry doughs, used to create tarts, biscuits and desserts of various kinds. His preparation it requires attention and care, but equally important is knowledge how to store it adequately to maintain its qualities unaltered. Correct storage not only guarantees the freshness and the softness of the dough, but also allows you to optimize times in the kitchen, having a ready base for your own confectionery creations. In this context, it becomes essential to know the most effective methods for preserving shortcrust pastry, both short and long term.

How to store shortcrust pastry

Preserving shortcrust pastry can be done in different ways, depending on your needs and the time available. Once prepared, the shortcrust pastry can be used immediately or stored for future use. If you do not intend to use it immediately, it is essential to take some precautions to preserve its quality.

For a short-term storage, the shortcrust pastry can be wrapped in cling film and placed in the refrigerator. In this way, the dough remains elastic and ready to use for approximately 2-3 days. It is important to make sure that the film adheres well to the dough to prevent it from absorbing odors from the refrigerator.

For a long-term storageHowever, the shortcrust pastry can be frozen. After carefully wrapping it in transparent film, it is advisable to place it in a food bag and place it in the freezer. In this way, the shortcrust pastry can be preserved for a long time about 2 months. Before use, you will need to transfer it to the refrigerator 24 hours to allow a gradual defrostingthus preserving its texture and ease of processing.

Another aspect to consider is the conservation of the rolled out dough, for example, if you want to prepare the base for a cake in advance. In this case, the dough can be rolled out, placed on a baking tray and covered with cling film before being refrigerated or frozen, following the same times indicated above.

In short, correct conservation of shortcrust pastry is essential to guarantee the success of your confectionery preparations. Whether it’s a tart for breakfast or biscuits for afternoon tea, having quality shortcrust pastry available makes the difference. To explore a delicious recipe that uses shortcrust pastry, I invite you to consult grandmother’s cake, a timeless classic of Italian pastry making.