Tag: Vinegar

Neapolitan pastiera with the secret recipe of Scaturchio, the oldest pastry shop in Naples. What does it add to the dough – Gordon Ramsay’s version

Neapolitan pastiera it is a traditional dessert from Campania, a dessert that was born in homes but which today can be found in all the greatest restaurants. Today we see the recipe Scaturchio, one of the most popular pastry shops in the area, with its tricks and methods for a perfect result. But we are sure that as soon as the cake will release its odor for the house you will be surrounded by wonderful memories, those that warm the soul.

Neapolitan pastiera

Ingredients

wheat 500 g
milk 500 ml
ricotta 500 g
eggs 10
sugar 500 g
butter
cedar
water a thousand flowers
eggs 2
sugar 100 g
sunflower seed oil 80 ml
00 flour 320 g
baking powder 8 g
1\2 lemon zest

Preparation

The first thing to do to prepare Neapolitan pastiera It’s shortcrust pastry. Take a bowl and pour in the previously sifted flour, sugar, salt, yeast and chopped butter. Work all the ingredients With the hands. Add some grated lemon zest. Then break the 2 eggs into the dough and continue mixing. You will get the dough which you will have to let rest covered in cling film in the fridge for approximately an hour. Place the wheat in a saucepan and cook it with a knob of butter, a pinch of salt, a sachet of vanillin, a pinch of cinnamon and 250 ml of milk. I’ll have to simmer everything for about half an hour.

Let’s divide now the 10 eggs: place the egg whites on one side and the yolks on the other. Add the sugar to the egg yolks and blend. Now add the wheat which will be cold after cooking. If you want you can add cedar. Continue with the ricotta and then, finally, add the whites whipped until stiff with a whisk. Roll out the pastry in the mold, keeping a little to make the 7 strips. Place the ricotta filling and then cover it with the shortcrust pastry strips. Cook at 180 degrees for about an hour and a half. Your Neapolitan pastiera ready. Enjoy your meal.

Read also: Neapolitan pastiera, grandmother’s 5 commandments to make it perfect: what is added to the dough, how much wheat is blended

Easter chocolate nests – Recipes on the fly – Gordon Ramsay’s version

THE Easter chocolate nests or Easter nests, they are delicious chocolate sweets that are easy and quick to prepare as well as very impressive. Very cute to make during Easter or spring as they remind you of birds’ nests.

To make this dessert you will need only 3 ingredients: savory aperitif sticks that are easily found in all supermarkets, milk chocolate and sugar or chocolate eggs. Really easy and within everyone’s reach.

You can prepare them to decorate the Easter table or as a treat for your children, you will certainly surprise them!

To make the nest we used the savory aperitif sticks that you can easily find in every supermarket. The chocolate with the salty taste of the sticks is delicious. But if you want, you can use corn flakes, mikado or puffed rice to make the nest.

Let’s see the recipe for chocolate nests.

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Tomato omelette, the very easy recipe – Gordon Ramsay’s version

Do you want an omelette but have you become bored with the usual combinations with vegetables such as courgettes or spinach? Today I give you a fantastic idea to create an omelette that you have probably never eaten: tomato omelette!

The novelty is not in the title, because you will probably have already eaten dishes based on eggs and tomatoes… like eggs in purgatory, a recipe that I proposed to you some time ago and which you can therefore consult right on our website. The novelty, as we were saying, lies in the cooking of the cherry tomatoes!

A bit like what is done in many cakes where we find a type of caramelized fruit on the surface, here we have cherry tomatoes cut in half and caramelized belly down in the pan.

This is the step before cooking the actual omelette and will make all the difference in this recipe, both in taste and presentation!

How to make tomato omelette

Let’s start with one base of extra virgin olive oil flavored with a clove of garlic in a well non-stick pan (essential for turning the omelette without problems at the end). Let’s all get settled chopped cherry tomatoes with the peel facing upwards (so as not to let it dry out and have the “face” of the omelette with the cherry tomatoes all facing the same direction.

Season them with salt, pepper and oregano and let them caramelize naturally (using their sugary juice) over a very low heat for 15-20 minutes.

In the meantime let’s beat the egg simply with some grated parmesan and then pour the mixture into the pan. Naturally, this is done after placing the cherry tomatoes in the centre, removing the garlic and oiling the edges of the pan well with a pastry brush using the oil from the cooking juices.

Let the eggs harden well both on the bottom and on the top, then turn the omelette as per tradition with a firm movement and with the help of a plate. Let it cook for another 2 minutes and it’s ready!

I served it on a bed of salad for a crunchy and fresh touch but you can enjoy it in a nice crazy and take it around for lunch at work or for a nice Sunday outing. I assure you that she will satisfy you completely!

Let us know and… see you next recipe, PocoFood friends!

Chef Gordon Ramsay Recipes