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Rice Salad, Locatelli’s Tricks to Make It Perfect. Always Follow the Rule of Three and You’ll Never Go Wrong – Gordon Ramsay’s version

Locatelli rice salad

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Undisputed queen of summer tables, the rice salad can be transformed into a refined gourmet dish with a few tricks. Rice salad is a fresh solution, easy to prepare and perfect to keep in the refrigerator for a few days. However, it can be heavy if you do not choose the right ingredients and if you do not follow some simple tricks. If you want to revolutionize your idea of ​​rice salad, here are five tips to make it truly unforgettable. Choosing the rice is essential for a perfect rice salad. Opt for varieties that hold up well to cooking, such as Carnaroli or Arborio.

If you are looking for an interesting alternative, Venere rice, with its long and thin shape, it can be an excellent choice. For salads with seafood, try Basmati, whose unique flavor can add an exotic touch to the dish. Make sure the rice you choose maintains a firm texture and does not become sticky. One of the most common problems with rice salad is the sticky consistency of the grains. To avoid this, follow these steps carefully. cooking times indicated on the package and do not exceed 15 minutes. Do not rinse the rice under cold water because it would remove the starch, but spread the grains on a tray and fluff them with a fork.

To cool them quickly, you can place the tray in a sink filled with cold water, similar to a double boiler in reverse. To avoid overloading the rice salad, apply the rule of three: use a maximum of three ingredients in addition to the rice. This will prevent the dish from becoming too rich and heavy. You can choose combinations such as fresh vegetables, olives and cheese cubes, or tuna, cherry tomatoes and Tropea onion.

If you want a ready-made dressing, consider options that include wholesome vegetables, tuna steaks and a tasty sauce made from tomatoes and herbs. The use of mayonnaise in rice salad is a matter of debate. If you decide to add it, do so a day or two after preparation and only if you are sure the salad will be consumed quickly. Mayonnaise can alter the flavors and textures of the dish if stored too long.

Therefore, avoid adding it to freshly prepared salad if you plan to store it for several days. Rice salad should be consumed at room temperature, immediately after removing from the refrigerator. Leave cool naturally the rice before seasoning it and, once seasoned, store it in the refrigerator for no more than three days. Before serving it, remove it from the refrigerator at least half an hour before, to allow the flavors to develop at their best. Now you are ready to make a perfect rice salad.

Read also: Cold Farro Salad, Benedetta’s advice for combining all the ingredients

Locatelli rice salad

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Lasagna roses, you’ll make a great impression! – Gordon Ramsay’s version

baked-pasta-washers

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The lasagna roses I am a creative and charming interpretation of the classic Italian dish, lasagna. This aesthetic variation not only adds a visually appealing touch to the presentation, but also offers a delicious way to enjoy a traditional dish in one elegant and inviting shape.

The preparation of the lasagna roses begins with the classic lasagna pasta, which is cut into wide strips and cooked al dente. The stripes then come stuffed with a tasty filling of béchamel, ragù and grated parmesan.

Once stuffed, the pasta strips are roll up carefully to create small “rose“. These are placed on a baking tray, where they can be placed on a bed of tomato sauce or bechamel and then baked au gratin. During cooking, the lasagna roses become compact, mixing the flavors of the filling with the pasta.

The beauty of this presentation lies inI wait visually captivating of roses as they emerge from the oven. The thin layers of dough are wrapped around the filling with a crispy browning on the surface.

Not only lasagna roses satisfy the palate with their rich and satisfying flavor, but they also represent a versatile option to adapt to different tastes And dietary needs.

They can decline into vegetarian versionswith a filling of vegetables, cheeses and bechamel, or in more traditional versions with meat, fish or ham.

They are ideal for Special occasions as elegant dinners, festive lunches or to surprise guests with an artistic and inviting dish.

Let’s see the recipe together!

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Golosotti biscuits, shortcrust pastry delights filled with chocolate. Twenty minutes in the oven and you’ll eat it – Gordon Ramsay’s version

delicious biscuits

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Cookies ” Golosotti” they are fragrant sweets shortcrust pastry, filled with chocolate. Good to be enjoyed in the company of a good tea, or a cup of hot chocolate, for breakfast, or even as a closing to a meal. An easy recipe to make, it could even be a recycled recipe, to use any leftover chocolate, biscuits etc..etc.. There is no specific recipe, below I describe how I prepared the “Golosotti” biscuits.

Delicious biscuits Ingredients:

For the shortcrust pastry:

  • 200 g of flour
  • 100 g of starch
  • 2 eggs
  • 120 g of butter
  • 120 g of sugar
  • 10 g of baking powder
  • grated peel of an orange
  • 1 pinch of salt

For the stuffing:

  • 250g of milk chocolate
  • 160g of Nutella
  • 150g of sponge cake

To complete:

  • 1 egg yolk
  • 2 teaspoons of milk

Method:

To prepare the biscuits “ Golosotti” start preparing shortcrust pastry. Place the eggs and sugar in a bowl, mix them quickly with a whisk. Add the melted butter, but not hot. finally the two sifted flours and the yeast, the pinch of salt and the grated orange peel. Mix everything together, pour the resulting mixture onto the work surface as soon as you get it compact dough and uniform, form a ball, wrap it in cling film and place it in the fridge to rest for at least an hour.

In the meantime, prepare the filling. In a bowl, break up the chocolate, melt it in the microwave, then add the Nutella and the crumbled sponge cake, mix everything until you obtain a homogeneous mixture. Transfer it onto a sheet of baking paper, and with the help of a tarotform a rectangular loaf, flatten it, place it in the fridge and let it rest for thirty minutes.

Once the resting time has elapsed, take the pastry from the fridge and roll it out on the work surface, forming a rectangle half a centimeter thick. Place the filling on top, close the shortcrust pastry over the filling, remove the excess pastry, compact, and put back in the fridge for another thirty minutes. After this further resting time, take the loaf from the fridge, mix the egg yolk with the milk, and brush the surface. Cut the biscuits two centimeters wide, bake in a preheated oven 170° for about twenty minutes, obviously cooking always depends on your oven. Leave to cool on a wire rack before enjoying.

Read also: Baked Neapolitan Graffe by Benedetta Rossi, without eggs, potatoes and butter. What you put in the dough that works the magic

delicious biscuits

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