Tag: Vinegar

Negroni Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

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Difficulty
Low
Cost
Medium
Portions
1
Preparation
5 minutes

It was born in 1919 at the Casino bar in Florence created by Count Camillo Negroni, inveterate drinker and lover of the good life, is his trusty barman Fosco.
The count did not like the soda water added to dilute the American, the most popular drink in those years, but the addition of gin.
The story tells of the birth of this cocktail, in fact it is said that one day the count approached the barman, whispered something in his ear and immediately got to work. At the end of this mysterious and under-the-counter mixing he said: “here is your American sig conte”. The scene was repeated over and over again, until some enterprising customers asked the barman about his mysterious doings, what on earth had the count asked for.
The barman confessed that the count had told him "Put a good portion of gin". In the weeks that followed, the drink became very popular.
Hence the evolution of the cocktail in which in its first phase it also had a splash of soda completely eliminated by the subsequent modifications.
Making today the Negroni one of the most drunk drinks in the world.

INGREDIENTS

30 ml Red Vermouth

30 ml Bitter

30 ml Gin

METHOD

To pray a Negroni, take an old fashioned glass, fill it with ice by pouring the ingredients inside:

Bitter

Vermouth

Gin

Stir add a slice of orange.

Cheers 🥃

In preparing the Negroni you can proceed in different ways including omitting the ice at the beginning of the preparation of the drink and then adding it at the end.

CHEF'S ADVICE

I recommend to your negroni a nice squeezed lemon peel (twist) because its essential oils read with all the ingredients making it even more enjoyable.

Drink responsibly, CHEERS 🥃

About the author

Francesco Zimmatore

I am a young bartender increasingly driven by the desire to grow in this sector in all respects: from mixing, at the counter, to the relationship with the customer. During them I had the opportunity to work in different places, which helped me grow in this sector. I would like to have the pleasure of sharing all this with you, CHEERS 🥃

Fagottini with ricotta and turnip greens – Gordon Ramsay’s version

THE dumplings with ricotta and turnip greens or broccoli they are delicious puff pastry bundles that wrap a soft and delicious filling. Perfect to be served hot or lukewarm, as an appetizer during buffets, finger food or aperitifs, but also as a second course!

The preparation of this recipe is really very simple and fast, you just need a few simple ingredients and your ricotta and turnip greens dumplings will be ready to be enjoyed!

In addition, there are many curiosities to discover about turnip greens, such as: "Turnip greens, benefits, properties and how to clean them“; many recipes from the simplest type: Boiled turnip greens, to traditional Orecchiette and turnip tops, Turnip greens omelettes, and i Turnip greens bundles the simplest version!

Difficulty: low

Cooking: 20 minutes

Preparation: 15 minutes

Flat cost: bass

Doses: 4 bundles

INGREDIENTS FOR 4 FAGOTTINI

TOOLS USED

• rectangular baking pan,

• pizza cutter wheel,

• kitchen brush,

• various containers,

• various cutlery.

HOW TO PREPARE THE RICOTTA FAGOTTINI AND RAPA CIME

• Blanch the cleaned and washed turnip greens in salted water, strain them and set aside.

• In a medium-sized container, crumble the ricotta and then add the whole egg, pecorino cheese, season with salt, pepper and a pinch of nutmeg. Mix everything with a fork, until you get a smooth cream. Set aside.

• Unroll the rectangular puff pastry and make 4 rectangles with the pizza cutter. In each one, arrange on one side a little ricotta cream and then arrange over the blanched turnip greens.

• Close your ricotta and turnip greens bundles, overlapping the other empty half of the rectangle, on the one where you have placed the filling.

• Seal the borbi with the prongs of a fork and transfer the ricotta and turnip greens bundles, with their parchment paper, to the pan. With a sharp smooth-bladed knife, engrave each bundle with 4 – 5 oblique lines, in this way you will also make cooking inside easier.

• Brush your dumplings with milk at room temperature and sprinkle them with a handful of poppy seeds.

• Bake them in a preheated convection oven and cook at 180 ° C for 20 minutes or until golden.

• Allow to cool and serve hot or lukewarm, they will be delicious!

• Once cooked and cooled, you can keep them in the fridge and reheat them before eating them.

• For a more lively flavor, you can replace the pepper with a pinch of chilli.

• Watch my video recipe for the detailed explanation.

Vinegar Dumplings Buttery Tasting and Budget Friendly by Gordon Ramsay

A recipe dating back to the late 1800’s and again in the great depression when fruit was scarce, Vinegar Dumplings have stood the test of time. As you can see from the recipe below the ingredients are commonly in your household pantry. Some people referred to this recipe as Vinegar Pie but when you look at them, you can see they sure are dumplings. See an excerpt from Christy Jordan’s book Sweetness about this recipe at the end of the post.

Ingredients needed for the Vinegar Dumplings recipe:

Apple Cider Vinegar
Granulated sugar
Butter
All purpose flour
Baking Powder
Salt
Milk

How to Make Vinegar Dumplings

Stir together the vinegar, sugar, 1/2 cup butter and one cup of water in a medium size pot over medium high heat. Bring to a boil and then reduce to a simmer.

Combine flour, baking powder and salt and add 2 tablespoon butter in a medium size mixing bowl.

Cut in the butter until crumbly.

Stir in milk until mixture forms into a dough.

This dough will look like the picture above.

Create spoonful size round balls from the dough and carefully drop in the boiling vinegar mixture.

Simmer until the dumplings are nearly firm. The syrup will also thicken as above. Approximately 10-15 mins.

Serve immediately with syrup and Enjoy!

Vinegar Dumplings Tasty and Budget Friendly

Ingredients

1/2 cup Apple Cider Vinegar
1 cup Granulated Sugar
1/2 cup Butter (one stick) plus 2 Tablespoons
1 cup All purpose flour
2 tsp Baking powder
1/2 tsp Salt
6 tbsp Milk (any kind you like)

Instructions

Combine the vinegar, sugar, one stick of butter and one cup of water in a medium sized pot over medium high heat. Bring this to a boil and then reduce to a simmer.
In a medium sized mixing bowl combine the flour, baking powder, and salt. Cut in the remaining two tbsp of butter until the mixture is crumbly. Stir in the milk and the mixture will form a dough.
Form 1/2 in to inch size round balls with a spoonfuls of dough and carefully drop them into the simmering liquid. Simmer for about 10-15 minutes until the syrup thickens and the dumplings become somewhat firm. Serve immediately with the syrup and enjoy!

This recipe can be found in Christy Jordan’s book Sweetness. Here is an excerpt from Sweetness about Vinegar Dumplings:

“I wish I had this recipe when my grandmother Lucille was still alive. She often talked of a vinegar pie that her mother made when they ran out of fruit to bake cobblers. She said her mother always made somethin’ sweet at the end of supper and this was what she made when they used up all their canned and dry fruit. Grandmama described it as tart like a lemon but I would describe it as buttery and tart but more of a dumpling than a pie.”

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You may also enjoy these dumpling recipes:

Sweet Potato Dumplings – Heaven on a plate!

Easy Chicken and Dumplings Recipe

Slow Cooker Chicken and Dumplings

Apple Dumplings Made By Mama

Yum

Chef Gordon Ramsay Recipes

Tag: Vinegar

Negroni Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

INGREDIENTS

METHOD