Tag: Vinegar

Sweet rice pancakes, Carnival sweets better than the classic ones with a very simple dough with rice. Very good – Gordon Ramsay’s version

Rice pancakes They are a very good and traditional recipe. This is a dessert that is offered in some regions for St. Joseph’s Day, but in other cases it is also presented on Carnival. In this case we present the recipe for the well-known and famous masquerade party, which is already knocking on our doors. In fact, we are already finding it in all supermarkets and bakeries the chatter seasoned in any way. But if you want to offer something different to your guests, this is the dish for you. Let’s see how they are prepared and what the ingredients are for this delicious dish.

Sweet rice pancakes

Rice pancake ingredients

rice 200 g
milk 1 l
butter 2 nuts
lemon 1
eggs 6
flour 100 g
seed oil 1 l
sultanas
waterfall
Holy wine
vanilla icing sugar

Preparation of rice pancakes

The first thing to do to prepare sweet rice pancakes is to combine the first ingredients in a pan: milk, a glass of water, a couple of spoons of butter, lemon peel, and the original rice. Light the fire and, on low flame, let it cook until the rice has completely absorbed the liquid. Transfer to a bowl and leave to rest in the fridge too For a night. Once the time has passed you can continue with the preparation.

The next day, add a pinch of salt, the egg yolks, the raisins found in the vin santo (and part of the latter) and the flour. Jumbled up everything and let it rest for 3 hours in the fridge. After resting, gently fold in the whipped egg whites. Dip the mixture, spoonfuls, into the hot oil. Leave to brown. Drain on absorbent paper to eliminate excess grease and pass in granulated sugar. Your sweet rice pancakes they are ready.

READ ALSO—> Benedetta’s cod fritters, the crunchy and tasty aperitif for the Christmas holidays with the secret to a perfect batter

My black cabbage ribollita – Gordon Ramsay’s version

Inspired by the famous Tuscan recipe, today I’ll let you taste mine black cabbage ribollitachard and cannellini beans*. A comfort recipe that warms the heart and fills the table with authentic flavors.

I wanted to reproduce this traditional Tuscan dish, with a little license, to celebrate some winter vegetables that I love very much: the black cabbagethe cabbage and the chard.

In addition to their unmistakable and rich flavor, kale, cabbage and chard are a panacea for our health.

The black cabbage it is a superfood rich in antioxidants, vitamins and minerals, perfect for strengthening the immune system and for eye health.

The chardon the other hand, are an excellent source of vitamin K, essential for bone health, and vitamins A and C, useful for keeping skin glowing and fighting aging.

There cabbageanother key ingredient in my ribollita, is rich in vitamin C, which helps strengthen the immune system, and contains important antioxidants and fiber, which are great for digestive health and keeping the body fit.

A detox recipe, which is good for your health but also empties the pantry, perfect for recovering leftover stale bread. In fact, the latter will absorb all the flavors and textures, transforming this black cabbage ribollita into a unique and enveloping dish.

recipe for the classic winter dish – Gordon Ramsay’s version

How to prepare polenta so that it is delicious

Watch the video of grandma’s procedure for making excellent polenta with mushrooms

Polenta with mushrooms is a rustic and popular dish, originating from northern Italian cuisine. Polenta, prepared with corn flour cooked in water or broth until it reaches a soft and creamy consistency, is a versatile food that pairs perfectly with the richness of mushrooms. The latter, which can vary from Apulian cardoncelli or porcini mushrooms to champignons, are often sautéed with garlic, parsley and extra virgin olive oil, enhancing their earthy flavour.

Traditionally, this dish was consumed as a substantial food by farmers, especially during the cold months when the body required caloric and energy-rich foods. Today, polenta with mushrooms represents a refined culinary choice, found on the menus of typical restaurants and in homes where you want to evoke the authentic flavors of the land. The variability of the mushrooms used can transform the dish into a truly seasonal gastronomic experience.

The preparation of polenta with mushrooms requires dedication and knowledge of the raw materials. The choice of corn flour, both yellow and white, helps to define the flavor and consistency of the dish. Likewise, the selection of mushrooms, fresh or dried, depends on the season and local availability. Modern cuisine sometimes enriches the dish with additional ingredients such as melted cheeses or aromatic herbs, creating new interpretations of a timeless classic.

Basic preparation Polenta with mushrooms

The basic preparation of polenta with mushrooms focuses on optimal cooking of both polenta and mushrooms to ensure a dish with a perfect texture and harmonious flavor.

Cooking polenta

Main ingredients:
- Water: 1.2 litres
- Craved polenta: 250 grams
- Salt: a pinch
Steps:
- Bring water to a boil in a large pot and add salt.
- Pour in the desired polenta, stirring continuously with a whisk to avoid the formation of lumps.
- Lower the heat and continue cooking for approximately 40-50 minutes, stirring frequently with a wooden spoon.

Preparation of mushrooms

Main ingredients:
- Fresh mushrooms: 500 grams
- Garlic: 1 clove
- Fresh parsley: to taste (just enough)
- Olive oil: 3 tbsp
Steps:
- Clean the mushrooms gently with a damp cloth or soft brush and slice them.
- In a pan, heat the olive oil and fry the garlic until golden brown.
- Add the mushrooms to the pan and sauté over medium-high heat until they are nicely browned and the water has evaporated.
- Add the chopped parsley

Serve the polenta with the mushrooms on top

If you liked your grandmother’s recipe for polenta with mushrooms from Cucina Geek, also try the pasta with mushrooms, the risotto with mushrooms, the turkey roulade with mushrooms and for polenta lovers you will surely like the sgagliozze recipe , that is, fried polenta.

Chef Gordon Ramsay Recipes