Tag: basic

Crespelle recipe: the basic recipe – Italian cuisine reinvented by Gordon Ramsay

Crespelle recipe: the basic recipe

Sweet or savory, closed in four or roll upthe crepes they are always a delicacy.

There basic dough recipe it includes milk, flour, butter, eggs and salt, ingredients that we almost always have at home and that are suitable mixed all together with a spoon and a whisk. Nothing easier and faster.

Once you get one homogeneous batter without lumps, the beauty is giving shape to the crepe. You need a ladle, a non-stick pan and a little skill in flipping the crepe to cook it on both sides and get a round and thin disc.

The crepes can be filled with savory ingredients with a filling made from ham and vegetables or of cheeses or again of mushrooms and then cook baked with the addition of bechamel for enveloping first courses; cocoa, hazelnut and pistachio jams and spreads, but also ice-cream instead they are ideal for Crepes sweet and super delicious.

Pilaf rice, the basic recipe – Italian Cuisine

Pilaf rice, the basic recipe

Do you want an oriental touch? Here is the basic recipe for pilaf rice, the perfect setting for various tasty and delicious dishes

Today we talk about rice Pilaf. The term pilaf, or pilav, of Turkish origin but of Persian origin, means "boiled rice": it indicates a method of preparation common in the Middle East and usually refers to both rice and the seasoning required by the recipe. The main feature of this preparation is that the rice remains well shelled: an easier result to obtain with exotic rice (indica variety), such as Basmati or Thaibonnet: the grains are more glassy and release less starch, thus remaining detached one on the other. The pilaf, however, entered in the western tradition, can be prepared with any type of rice, even with our own ones (japonica variety). Depending on the quality chosen, cooking times and quantity of liquid vary minimally. Let's see together how to proceed for the basic recipe of pilaf rice.

Pilaf rice, the basic recipe

Ingredients for 6-12 people:
1 liter vegetable broth
500 g rice
half onion
cloves – bay leaf
extra virgin olive oil – butter

Stick 2-3 cloves in the peeled half onion; engrave it on one side with a small knife and insert a bay leaf into the cut.
Brown it in a saucepan with a tablespoon of oil and a small knob of butter.
Add the rice and cook it without toasting.
Wet it with the boiling vegetable broth, close the saucepan with the lid and bake at 180 ° C for 15-20 '.
Unmold the casserole, remove the onion and spread the rice to cool, shelling it: the grains will be well separated from each other.


Before adding the broth, you can blend the rice with a splash of white wine, to give it a little more flavor, especially if you intend to serve the rice as a first course. If, on the other hand, it is used as a side dish, it is preferable to avoid wine, for a more neutral result. For an even more delicate flavor, you can cook the rice with salted water. The indicated doses are sufficient for 6 first courses or 12 side dishes.

To know

Two times: Generally, pilaf rice, once baked, shelled and cooled, is used as a base for various preparations: it can be sautéed with vegetables and other ingredients, to prepare first courses. Or you can serve it as a side dish, after having browned it with a little oil or butter, even pressed into molds.

The doses: Normally, about 30-40 g per person is calculated if rice is used as a side dish; 70-80 g if it serves as the basis of a first course, depending on the type and quantity of complementary ingredients in the recipe.

Tricks: Choose a saucepan suitable for going into the oven (also pay attention to the handles and lid that must not have plastic parts) and never open it during cooking. The rice pilaf, cooked, can be kept in the refrigerator, covered, for 2-3 days.

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the basic recipe and the tastiest variations – Italian Cuisine

the basic recipe and the tastiest variations

With potatoes, without potatoes, with eggs, without eggs, with vegetables. All the dumplings you want in one article for you!

Prepare the gnocchi it is really very simple and the ingredients are only three: flour, eggs and potatoes, plus a pinch of salt that you can however omit and add only in the dressing.
Let's see immediately how to proceed for the classic recipe.


1 kg of potatoes
300 g of flour 0
1 egg


The first thing to do is to boil the potatoes.
Wash them well and then put them, whole and with the peel, in a pot full of water.
Turn on the heat and bring to a boil, then calculate about 15 minutes of cooking, but even less if the potatoes are small.
Prick them with a fork and if they are soft drain them.
Cut them into pieces and mash them with the potato masher while they are still hot.
The peel will come off and only the pulp will remain.
Mix it with the flour and the beaten egg and once you have a smooth and uniform dough, let it rest for half an hour wrapped in plastic wrap.
If the dough turns out to be too sticky add more flour, but little else the gnocchi will become very hard in cooking.
Make snakes with the dough and then cut them into pieces as large as a hazelnut.
At this point the gnocchi are ready to be dipped in salted boiling water.
As soon as they rise to the surface, drain them with a slotted spoon and season with a tomato sauce or in a pan with butter and sage.

Dumplings without eggs

Yes, dumplings can also be made without eggs, just add more flour.
The procedure is the same and the cooking also.
Change the texture slightly, which will be slightly harder.
You can make them colorful by adding turmeric to the dough.


1 kg of potatoes
350-400 g of flour

Gluten-free dumplings

The gluten-free gnocchi can be prepared with a glute-free flour suitable for this type of dough or with rice flour.
The consistency is slightly different and the gnocchi will be softer and lighter, but the taste is almost identical.
Be careful not to overcook them though, because they fall apart quickly.


1 kg of potatoes
400 g of rice flour
3 eggs

Ricotta Gnocchi

You can make gnocchi even without potatoes and we offer you the recipe of the famous ones Gnudi, that is ricotta and spinach gnocchi.
They are very tasty and delicate and above all beautiful to look at because they are bright green in color.


100 g of fresh spinach
200 g of cottage cheese
125 g of flour + the one needed for the pastry board
1 egg


Wash the spinach and cook for a few minutes while still wet in a non-stick pan closed with the lid.
Let them cool and squeeze them well.
Chop them with ricotta, egg and parmesan in a blender and then pour everything into a bowl and add the flour.
Knead with your hands adding more flour if necessary.
On a pastry board, form many snakes with the dough and cut them into small pieces.
Let the dumplings rest for about 30 minutes on the pastry board and then cook them in salted boiling water until they come back to the surface.
You can leave the dough very soft and throw it in water with a spoon, or you can make compact dumplings.
In the first case, season only with melted butter and plenty of Parmesan cheese by polishing them in a pan.

Cauliflower dumplings

As we have seen, you can make gnocchi with vegetables and in addition to spinach we suggest you try the version with cauliflower.
Someone prepares them with raw cauliflowers simply blended and then mixed with water and flour, but we prefer the cooked version which is what we present to you.


500 g of raw cauliflower
500 g of 00 flour
1 egg


Wash the cauliflower, cut it into pieces and cook it in boiling water until it becomes soft.
Once drained, mash it with a potato masher or a fork and mix it with the flour and the egg.
Make a loaf and let it rest in the refrigerator.
Once the gnocchi are obtained, cook them like potatoes and then season them with a simple vegetable cork or a light pesto.

Colored dumplings

We have already said that the dumplings can be colored with turmeric to turn yellow or with paprika to turn red, but you can add very colorful vegetables to the dough to make them really beautiful to serve.
Blended red turnips, for example, make them pink and carrot orange.
Try them and you will make your children happy especially.

How to give dumplings a good shape

If you have never done them before, we suggest you to make simple balls, the so-called Potatoes.
To adjust you with the dimensions considered that they must not be too large, but not invisible.
A hazelnut is the right unit of measure, a nut is too much!
If, on the other hand, you want to try your hand at preparing beautiful dumplings to look at, then once you have cut the snakes into pieces, scratch them with the teeth of a fork or with a little finger, dig them in the center to create a sort of dimple that will collect all the seasoning.
However, if we can reveal a secret to you, it is more important that they are good than beautiful!

How do you pronounce "gnocchi"?

It seems easy to say gnocchi, but in fact it is not.
Let's start by dividing the word dumplings into several parts.
GN in Italian is read as NI, but pressing the tongue more on the palate.
EYES instead reads as OK but only with a final E which is pronounced in English I. So imagine saying Oke.
Now join NI + O + OKE and try to pronounce GNOCCHI!
Mission accomplished!
Maybe it wasn't that difficult indeed.

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