Tag: yam

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17 – Gordon Ramsay’s version

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17


Crispy fried chicken, dinner-saving recipe, tasty, good for everyone! Quick and easy, breaded, but gluten-free, you do it in a short time and with very few ingredients, at home. The breading is crunchy, made with rice breadcrumbs, the frying without odors!

# Family💚 you know how much I like to share my ultra-simple dinners that allow me to bring to the table only one dish for us, celiac and intolerant, but also for the children who remember this recipe so much the Mcnuggets.

Also look at the egg-free, non-fried chicken slices

Add one apple wedge with frying oil so as not to spread odors!

I noticed that if you let the freshly breaded chicken rest for about ten minutes, the breading becomes "hardened", you won't lose it lying around in the oil pan and your chicken will be more crunchy.

Check out the baked McNuggets too

This is a dinner-saving recipe, because I always insert white meat for the whole family at least once a week. I always have chicken breast even in the freezer and all the other ingredients are few and more or less present in the house.

Gluten Free Pumpkin Swirls Stuffed with Dried Figs and Chocolate – Gordon Ramsay’s version

Gluten Free Pumpkin Swirls Stuffed with Dried Figs and Chocolate


Pumpkin pan gluten-free, in the shape of a swivel with a filling of dried figs And chocolate: easy recipe that will give you a stuffed bread to offer to everyone, perfect for a basket to put on the center of the table. The version with chocolate chips makes this recipe also suitable for one Breakfast or greedy snack.

With these doses you will get 6 swivels.

#Family 💚 for this recipe I was freely inspired by fried Christmas that are made in our area: leavened dough with pieces of dried figs! I wanted to combine a fragrant bread like pumpkin with the sweetness of dried figs for a surprising result!

Check out the pumpkin pan in the shape of a pumpkin!

In these wonderful swivels I wanted to put pieces of dried figs and chocolate chips to turn completely to dessert, but you can use a thousand things.

I'll just mention some of the ingredients that come to mind for this purpose: raisins, almonds, prunes, pistachios, walnuts, hazelnuts …

Baking bread can be difficult on its own, even more so when there is a moist part in addition to the dough such as pumpkin which can affect your own humidity.

For a perfect cooking of this bread with a "home" oven, I leave you some advice: let it preheat up to 200 degrees ventilated.

Knowing your oven well, you can evaluate if too violent heat comes from above, in which case you will put the baking sheet lower, otherwise you can put it in the center.

Let it cook for 20/25 minutes, until golden brown, then switch to static mode, again at 200 degrees for another 10 minutes minimum: you can do the toothpick test in the center of the swivel where it is highest. The toothpick must come out not with the dough stuck, but slightly moist.

You can cook the pumpkin both in the microwave and in the traditional oven as I explain you here!

The important thing is to have a well-dried pumpkin, a firm and non-watery puree so as not to unbalance the dough. If for some reason your puree is more liquid than mine, it may also depend on the quality of the pumpkin you choose, add an extra handful of flour or decrease the amount of water!

Original recipe to make Bergamo-style Casoncelli – Gordon Ramsay’s version


THE Casoncelli ( Casonsei in dialect) are a type of fresh filled pasta, typical of Bergamo cuisine And Brescia . They are made with egg puff pastry then stuffed with a mixture of meat, raisins, macaroons, parsley, cheese, lemon zest ; first carved and sealed crescent , then folded up and crushed into candy shape ! Small delights that once upon a time cooked for a few minutes in boiling water , in the end seasoned usually with butter , sage and addition of crispy bacon to taste like first course! And I don't tell you to taste: A mix of perfumes And flavors that literally makes you fall in love! Do you want to prepare them too? there how to make Casoncelli directly at your home ; with all tricks And illustrated tips step by step to have gods Casoncelli alla bargamasca very tasty and greedy like those who make the grandmothers of Lombardy Oriental!

Casoncelli "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-to-make-Bergamo-style-Casoncelli-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Casoncelli-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Casoncelli-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Casoncelli-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-to-make-Bergamo-style-Casoncelli-Gordon-Ramsays-version.jpg "/><noscript><img class= Like any traditional recipe they exist different versions And small local variations even in shape! What I give you today is the original Casoncelli recipe taken from my Lombard cookery book, compared with others in the sector and widely tested! It's about a easy preparation! It is only necessary a some time available as required by fresh pasta such as the magnificent Sardinian Culurgiones or the delicious Mantuan pumpkin tortelli … secrets for a perfect result is to use quality ingredients And seal well the casoncello! So they will retain their typical shape! I have them seasoned in the Bergamo style with sage, butter and bacon, but they are delicious with a good sauce or a classic tomato sauce! like first course on Sunday, but also for Special occasions ! Try them soon!

Discover also:

Ravioli with ricotta and spinach (how to make homemade ravioli illustrated step by step)

Casoncelli recipe

PREPARATION TIMES

Preparation Cooking Total
40 minutes 5 minutes 45 minutes

Ingrediants

Quantity for 3 – 4 people

For the egg pasta:

  • 300 grams of soft wheat flour '00
  • 3 large whole eggs
  • 1 pinch of salt

For the stuffing:

  • 100 gr of minced pork for salami
  • 100 gr of minced veal
  • 80 gr of parmesan
  • 8 gr of macaroons
  • 2 tablespoons of sultanas
  • 1 large spoonful of finely chopped fresh parsley
  • 1 egg
  • zest of 1 lemon
  • 1 pinch of nutmeg
  • 1 clove of garlic (optional)
  • bread crumbs
  • salt

For the dressing:

  • 50 gr of butter
  • 100 gr of bacon in sticks or in thin slices
  • 100 gr of parmesan
  • fresh sage leaves

Method

How to make Bergamo-style Casoncelli

First of all, make the dough and roll it out according to the FRESH EGG PASTA procedure

Then prepare the filling by mixing together the meat, egg, parsley, salt, nutmeg, parmesan, pulverized macaroons.

Then add the grated lemon peel and finally the previously soaked raisins:

stuffed to make casoncelli

Finally add just enough breadcrumbs (about 1 tablespoon) to obtain a soft mixture that is taken with a teaspoon.

Then inside each strip of dough, place 1 teaspoon of filling, then cut into a circle with a pasta bowl and finally fold the crescent and lightly press it down with your index finger by pressing in the center:

how to make casoncelli

Prepare all yours in this way Casoncelli!

Casoncelli "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_633_Original-recipe-to-make-Bergamo-style-Casoncelli-Gordon-Ramsays-version.jpg 630w, https: / /www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Casoncelli--200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src = "https://www.gordon-ramsay-recipes.com/wp-content/uploads/_633_Original-recipe-to-make-Bergamo-style-Casoncelli-Gordon-Ramsays-version.jpg" /><noscript><img class=You can leave them at room temperature for about 2 – 3 hours on a work surface dusted with flour.

For storage in the fridge, sprinkle a wooden cutting board, do not put them too much and keep for a maximum of 1 day. otherwise freeze on cutting boards, when they have solidified enclose in bags.

Bergamo-style Casoncelli

Cook in boiling salted water, they are ready when they rise to the surface! Drain them directly in a large pan in which you have melted the butter, dip them in, sauté them with sage and parmesan creating a cream and adding 1 – 2 tablespoons of cooking water if necessary. Finally serve on the table with bacon that you have previously cooked in a pan and become crunchy!

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