Tag: basic recipes

Potato gnocchi recipe: classic recipe – Italian cuisine reinvented by Gordon Ramsay

Not just any first course: the potato gnocchi they are one of the cuddles par excellence, soft, to be served very hot, steaming. The preparation, then, is a relaxing and at the same time fun ritual if the whole family is involved, children included.

Simple ingredients, guaranteed result

Potatoes and flour they are the only ingredients that are needed and that are almost never missing in the pantry. For a kilo of potatoes consider about 250 grams of flour. Potatoes can be cooked in a pot, steamed or in the oven; they must then be crushed and mixed with the flour (and with an egg if you want). Cylinders must then be made from the dough and from here the pieces that will form the gnocchi. If you want to scratch them, use a rigagnocchi or the tines of a fork.

How many ounces of gnocchi per person?

The weight of the gnocchi – raw – is more or less double the weight of the pasta: 70 grams of pasta corresponds to approximately 140 g of gnocchi.

How to season potato gnocchi?

The gnocchi cook in boiling water in a few minutes; to season them you can use simple tomato sauce, the classic Bolognese ragù, but also try the Sorrento gnocchi, the pan-fried gnocchi or the potato gnocchi with pesto.

Weather forecast for April 25th and what to cook – Italian cuisine reinvented by Gordon Ramsay

After the Easter long weekend, it’s time for other days of celebration for Italians. But what do they say? weather forecast for April 25th? Because sun or rain changes the plans of us cooks a lot! Well, we have to tell you that the traditional April 25 picnic might be unstable.

What’s the weather like on April 25th?

To find out what they say weather forecast for April 25th, we relied on the meteo.it press agency, which reports very clearly what the trend will be. “Between Tuesday 23 and Wednesday 24 April the disturbance arriving from Scandinavia should also affect the Centre-South. Its transit will be accompanied by a new influx of cold airwith temperatures that will remain average or even below: the climate should be particularly cool for the season, particularly in the northern and central regions.

According to the current weather trend, Thursday On April 25th the disturbance will bring residual rainfall to the middle Adriatic and the south before finally moving away from Italy in the second part of the day. The weather trend for the following days and the long weekend of April 25th is still very uncertain: according to the latest updates, a rather cold climate for the season, with temperatures average or even below.”

What to cook on April 25th?

Since the weather in Italy is uncertain or even rainy, the menu for April 25th really has no limits. In practice, if you can indulge in the classic picnic in the meadows or on the beach green light for gourmet sandwiches, pasta salads, parmigianas, grills and barbecues without too many problems. In reverse, the rest of Italy may have to give up going out in the open airbut if you have a sheltered balcony or terrace you might still be able to cook two ribs on the grill!

Our suggestion when the weather is uncertain it is best to choose to prepare recipes which, in the event of an unexpected awakening with the sun, can be quickly transported. Today you could cook lasagna, parmesan, savory pies, tarts, tiramisu, which if lucky can be put in Tupperware.

Otherwise, for those who choose to be cautious anyway, we recommend a hearty first course, followed by Sunday roast meatballs accompanied by fried vegetables, and an excellent dessert such as trifle.

Here are many recipes for your April 25th

Carbonara with asparagus: with or without bacon, delicious! – Italian cuisine reinvented by Gordon Ramsay

If you are one of those who have trouble revisiting classic recipes like carbonara, perhaps this is the idea carbonara with asparagus it won’t convince you, but we invite you to try it before a categorical no because it might surprise you. After all, we are in full asparagus season, a fresh and spring vegetable that really cannot be missing from our table.

The tradition of carbonara

We have talked about carbonara in many articles because it is a first course of Italian cuisine that is now famous and loved all over the world. It’s not easy to prepare a good carbonara, especially if you continue to use bacon instead of bacon. If you want to delve deeper into the topic, also read The secrets of Roscioli’s carbonara and we are sure that at the end you will have all the information necessary to bring a standing ovation-worthy first course to the table.

Carbonara with asparagus

What we want to propose to you is one perfect revisitation in this season of the classic carbonara because it includes the addition of asparagus which with the bacon and pecorino is out of this world. There would also be a vegetable-only variant, without bacon, but still with eggs and therefore not suitable for vegans. Choose your favourite.

Carbonara with asparagus, the recipe

Ingredients

350 g of spaghetti
250 g of asparagus
120 g of bacon
30 g of pecorino romano
20 g of grated parmesan or parmesan
2 large egg yolks
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Let the diced bacon sweat in the pan and once browned, set it aside and cook the knife-cut asparagus in the same fat, adding a drizzle of oil.
Drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino, parmesan and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus and bacon, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.

How to make carbonara with asparagus without bacon

Ingredients

400 g of tortiglioni
500 g of asparagus
5 egg yolks
100 g of grated pecorino
extra virgin olive oil
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Cook the asparagus cut with a knife in a pan with a drizzle of oil, drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.