Tag: winter root

Pumpkin and speck lasagna Quick and easy recipe – Gordon Ramsay’s version

Lasagna with pumpkin and speck: lasagna ready in just over half an hour. For a rich and tasty dish, perfect for autumn Sundays. I particularly love pumpkin and autumn flavors, and in this period the dish I prefer to prepare on Sunday is lasagna with pumpkin, the variations can be with sausage, with mushrooms to get a completely vegetarian dish, or with speck as in this case: speck with its flavor dampens a little the sweet of the pumpkin, this is definitely the version I prefer. I use a very thick béchamel because the pumpkin tends to release a lot of water, water that will still be useful for cooking lasagna. I use very thin sheets (in this case Rana pastry sheet), so as not to have to pre-cook them. In a total of 40 minutes you will have this delicious lasagna at the table!

Ingredients for 4 people 24 × 24 pan

1 pack of lasagna sheets (I used sfogliavelo Rana)

1 kg of pumpkin weighed without peel
200 gr of scamorza cheese
80 gr of speck into cubes / strips
1 clove ofgarlic or garlic powder
600 gr of bechamel
oil extra virgin olive oil
salt is pepper

to prepare 600 grams of bechamel

1/2 liter of milk
50 gr of butter
50 grams of flour
a generous pinch of salt
nutmeg

****

The first thing to do is to cut the pumpkin, remove the peel, wash the pumpkin and cut into 2 cm cubes. We put 2 tablespoons of oil in a large pan, add thegarlic and the pumpkin, turn to flavor the pumpkin and cover, cooking for about 20 minutes, turning from time to time.
In the meantime we prepare the bechamel (if you use the ready-made one, skip to the next step). For the preparation of the béchamel click here.
In a pan we brown it a few moments speck diced, without oil, let it sizzle a little and become crunchy.
Now we can proceed to the composition of the pumpkin lasagna: put a little béchamel on the bottom of a baking dish, then puff pastry (I use the thin ones that do not need to be pre-cooked – sfogliavelo Rana – but there are several on the market), on the sheets we put the bechamel, then the pumpkin and some speck cubes, second layer of bechamel, pumpkin and scamorza cheese, third layer of new bechamel, pumpkin and speck cubes, you can also make another layer if you still have the ingredients to use. I only put the smoked cheese in one layer, otherwise it would be really too heavy, putting the smoked cheese on each layer. A sprinkling of Parmesan and pepper and in a static oven 180 ° for 20 minutes. Watch the video below the ingredients

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Pumpkin and speck lasagna

3.1

Side dish of baked winter vegetables – Gordon Ramsay’s version

The garnish of winter vegetables it is a mix of various seasonal vegetables, simple and very tasty. The vegetables used in this recipe are typical winter ones such as pumpkin, the cauliflower and the radicchio.

You can also add other vegetables you have at home such as fennel, carrots, mushrooms, Brussels sprouts, potatoes or onion!

Vegetables they are cooked in the oven until they are slightly au gratin thanks to the addition of breadcrumbs.

This rich side dish it is ideal on cold days because it contains many vitamins and mineral salts that help the body defend itself from the cold and viruses.
It is a dish that can be enjoyed both hot and cold and you can combine it with simple grilled chicken or fish fillets.

Being very satiating you can also enjoy it simply accompanied with bruschetta!

Let's see the recipe immediately.

Side dish of baked winter vegetables

Ingredients

a white cauliflower
a Mantuan pumpkin (the small ones with firm pulp)
a head of radicchio
bread crumbs
4 tablespoons of extra virgin olive oil
salt and pepper
aromatic herbs (thyme, rosemary, garlic)

Preparation

Clean the vegetables and leave them to soak for a few minutes in water and bicarbonate with this proportion: a teaspoon of bicarbonate for every 2 liters of water, then drain.
Meanwhile, turn on the oven at 180 ° C.
Cut the vegetables into pieces of roughly the same size, so as to have an even cooking and place them in a large bowl.
Now season the vegetables with oil, if you also like a clove of minced garlic, salt, pepper and aromatic herbs such as thyme or rosemary.
Mix the vegetables well with your hands and transfer them directly to the pan, preferably covered with parchment paper.
Finally sprinkle a couple of tablespoons of breadcrumbs over the vegetables and add two tablespoons of water.
Bake your side dish at 180 degrees for about 40 minutes, stirring a couple of times.

Baked pumpkin with savory side dish breadcrumbs

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Vegan baked pasta with lentil meatballs – Gordon Ramsay’s version

The black beluga lentil meatball sauce is just one of the protagonists of this vegan baked pasta, deliciously topped with a vegetable béchamel with rice milk and almond.

It is not the first time that I try vegetable versions of traditional dishes, give them spaghetti with meatballs at vegetarian lasagna, I like to experiment, giving life to tasty but light dishes, which are not always based on animal proteins. In this vegan baked pasta I wanted to replace black lentils with meat and a 100% vegetable version of the traditional béchamel.

I used a product from the line Scotti Rice Vegetable Drinks, made with rice milk and almond milk, with no added sugar, gluten and lactose free, but rich in vitamin B12 and vitamin D.

A drink suitable for everyone, from lactose intolerant to milk protein allergy sufferers, and for those who want a delicious and healthy alternative to cow's milk.

post made in collaboration with SCOTTI RICE

INGREDIENTS FOR 4 PEOPLE

for 20 meatballs

150 g of black lentils
1 slice of rye bread
1 potato
Salt and Pepper To Taste

for the tomato sauce

2 cloves of garlic
1 shallot
1 carrot
2 tablespoons of extra virgin olive oil
750 ml of tomato sauce
a bunch of fresh aromas
salt and black pepper to taste

for the bechamel

for pasta

250 g of short pasta
50 g of nut mix
1 tablespoon of extra virgin olive oil

HOW TO PREPARE VEGAN PASTA WITH MEATBALLS SAUCE

First of all I took care of the meatball sauce.

I boiled the lentils (following the cooking time shown on the package), I drained them and made them cool. Together, I also boiled a potato, without the skin.

In the meantime, I chopped the onion, finely sliced the garlic and cut a carrot into very small cubes. In a large non-stick pan I sautéed the vegetables with a drizzle of oil, salt and pepper and, once browned, I took ⅓ of the sautéed, keeping the part.

I then combined the chopped aromatic herbs and the tomato puree, lowered the heat and simmered.

To the warm lentils I added the mashed potato, the bread crumbled by hand, the sauté kept aside, salt and pepper. I blended coarsely with an immersion blender and, with wet hands, formed my lentil patties.

I then cooked them, in a hot oven at 200 °, for 20 minutes, so as to give them cohesion, then I dipped them in the sauce, I mixed gently to cover them with sauce, turned off the heat and covered.

Meanwhile, I boiled the pasta al dente, I drained, cooled and kept aside.

While cooking, I took care of the vegetable béchamel: I toasted the whole wheat flour with extra virgin olive oil for a few minutes in a non-stick pan, I poured the milk at room temperature, mixing carefully with a whisk to avoid lumps.
At this point I brought to a boil, combined salt, pepper and a pinch of nutmeg, stirring until it thickened.

Everything is ready to assemble ours vegan baked pasta: I dirty the pan with bechamel I placed the pasta, about half, then I poured a part of sauce and some meatballs, bechamel, then again pasta, sauce, bechamel and finally aromatic herbs and chopped cashews.

I cooked the pasta in the oven with vegetable béchamel and meatball sauce for 30 minutes, always in a preheated oven at 200 ° until a delicious crunchy crust was obtained.

Click.