Tag: void mayo

Spaghetti al parmigiano verde, the super creamy recipe that is driving the web crazy. Easy and good, it can be prepared in 10 minutes – Gordon Ramsay’s version

spaghetti with green parmesan


spaghetti with green parmesan

Spaghettoni with cream of datterini tomatoes and burrata are a quick first course but full of flavor. This dish combines the sweetness of the datterini tomatoes with the creaminess of the burrata, creating an irresistible combination. The final touch of green parmesan, prepared with fresh basil, adds a aromatic note which further elevates the taste. Perfect for a quick but sophisticated lunch or dinner, this dish will conquer your palates in just 30 minutes. Let’s get to work right away and see how to cook it. Follow the recipe step by step.

Spaghettoni with cream of datterini tomatoes and burrata


  • 200 g of spaghetti
  • 1 burrata
  • 200 g of datterini tomatoes
  • Extra virgin olive oil to taste
  • Salt to taste
  • Parmesan cheese in chunks to taste
  • 1 clove of garlic
  • Fresh basil to taste


Start preparing Spaghettoni with datterini cream and burrata washing the cherry tomatoes and cutting them in half. In a pan, flavor the oil with a clove of garlic; as soon as starts to sizzleadd the cherry tomatoes, salt them and add a little water. Leave to cook for 15-20 minutesuntil the cherry tomatoes are soft and juicy. In the meantime, put the water for the pasta on to boil. When the cherry tomatoes are ready, transfer them to a container, add the burrata cut into pieces, a little salt and a drizzle of oil. Blend everything with a hand blender, adding, if necessary, a little cooking water to obtain a smooth cream.

In a blender, blend the parmesan cheese into cubes with the previously washed and dried basil leaves, creating your own green parmesan. When the water boils, cook the spaghettoni until they are al dente. Drain them and sauté them in a pan with the cream of datterini tomatoes and burrata, adding, if necessary, a ladle of cooking water to mix everything well. Plate, add a generous sprinkling of green parmesan and get ready to enjoy this delicious and fragrant dish. Your Spaghettoni with cream of datterini tomatoes and burrata they’re ready. Enjoy your meal!


Spaghetti with clams like in a restaurant with the 2 secrets of Edoardo de Filippo: what to put in the oil before adding the clams – Gordon Ramsay’s version

spaghetti with clams


spaghetti with clams

The spaghetti with clams are a first course that is much loved, requested and prepared throughout Italy, especially in the South. In many families, it is an essential dish for Sunday lunch, and each person adds their own personal touch with various interpretations, adapting it to their tastes. The following recipe inspired by the cookbook of Edward DeFilippo provides for the red variant with the addition of cherry tomatoes for an even more succulent sauce: in fact, you won’t be able to give up the “scarpetta” and a good glass of white wine!

Pan of spaghetti with clams and cherry tomatoes

Ingredients for 4 people

  • 380g spaghetti or linguine
  • 1 kg of clams
  • 400 g of cherry tomatoes
  • plenty of extra virgin olive oil
  • fresh parsley, salt, pepper, to taste
  • 2 cloves of garlic
  • filtered clam water


Start by putting the clams soaked in cold water from the morning with a teaspoon of coarse salt changing the water every 3-4 hours to remove all the sand. After this step, transfer the clams to a pan, cover with a lid and let them open over medium heat for about 2 minutes. Discard any clams that remain closed as they are not edible. Shell most of the clams, leaving a few whole to decorate the dish.

Filter the clam water with a cotton cloth very thin to remove any sand residue. Wash the cherry tomatoes, cut them in half and sauté them in a pan with two peeled and crushed garlic cloves and a little oil. Add some chopped parsley and cook over medium heat for no more than 2 minutes, avoiding crushing the tomatoes too much.

Then add the shelled clams, clam water, chili pepper and pepper. Bring to the boil, cook for a few seconds and also add the clams with the shell. Mix and cook on low heat for about 5 minutes, funtil I get a thick cream but not too dry, in short a good thick sauce. Plate, leaving only the cooking sauce in the pan because you will have to use it as a perfect condiment to pour over the spaghetti. Serve and enjoy. Enjoy!

Read also: Spaghetti alla Carlofortina, the first Sardinian dish from the Island of San Pietro. They are made in 5 minutes with canned tuna, creamy and delicious

spaghetti with clams




Anti-waste stale bread pizzas – Gordon Ramsay’s version

Anti-waste stale bread pizzas


Bread, even stale bread, is a very precious ingredient and, to recover it, these anti-waste bread pizzas they are perfect.

The art of recovery in the kitchen is a practice that I am very passionate about, a tradition that is lost over time. In fact, in many cultures, the leftover bread it is never wasted, but rather becomes the main ingredient of simple and genuine dishes.

This bread pizza recipe is inspired by this philosophy: nothing is thrown away and each ingredient finds new life in a different form. My bread pizzas are a perfect example of how anti-waste cooking can be creative and delicious.

All it takes is a little imagination and the result is surprising. They’re easy to make and require just a few ingredients, most of which you probably already have in your pantry.

A recipe is perfect for a delicious appetizera aperitif with friends or even a light lunch. By following a few simple steps, the bread you would have thrown away is transformed into a crunchy and tasty base to accommodate the tomato, mozzarella and the scent of fresh basil.

Furthermore, these pizzas are an excellent opportunity to involve children in the kitchen. They can have fun kneading the bread, rolling out the discs and decorating the pizzas with cherry tomatoes and mozzarella. It’s a simple way to teach them the importance of not wasting food and making the most of every ingredient. The kitchen thus becomes a place of creativity and learning, where every meal prepared is an opportunity to learn something new.

The bread pizzas are also very versatile: you can customize them by adding other ingredients to your liking, such as olives, capers or grilled vegetables. This makes them perfect to satisfy the tastes of the whole family and to use up other leftovers you have in the fridge.

The simplicity of the stale bread base allows you to experiment with different flavor combinations and always create something unique.

Discover the video recipe of my bread pizzas

You find it on my Instagram channel @lennesimoblog in collaboration with Turn on electricity and gas Coopfor my column “light up your appetite!


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