Tag: boiled

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.

Boiled asparagus recipe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

The boiled asparagus they are one of the most classic side dishes of Italian cuisine, but they can also be the basis for subsequent preparations, from savory pies to more elaborate recipes. The asparagus is cooked in a pan with boiling water, then all that remains is to season with oil and lemon and serve.

How to make boiled asparagus

Cooking asparagus is very simple. First you need to clean them carefully under running water, then remove the hardest part of the stem and place them in a tall, narrow pan to heat them in water with a pinch of salt for about ten minutes. Here is the recipe for the delicious ones boiled asparagus illustrated in detail.

Cannelloni recipe with monk’s beard and robiola – Italian cuisine reinvented by Gordon Ramsay

Step 1

Mix the semolina with 60 g of warm water, an egg, a pinch of salt and a spoonful of oil. Let the resulting dough rest for 1 hour, covered with cling film.

Step 2

Trim the friar’s beard, removing the bottom of the stems, and wash it very carefully, changing the water 2 or 3 times to remove all the dirt well. Blanch it in boiling salted water for 3 minutes, then drain it. Then sauté it for 2 minutes in a pan with 4 tablespoons of oil and 2 cloves of garlic with the peel, slightly crushed.

Step 3

Mix the robiola with the grated parmesan, salt, pepper and an egg. Chop a third of the monk’s beard and add it to the robiola, mixing (stuffing).

Step 4

Roll out the dough into thin sheets, cut them into 18 rectangles of approximately 8×10 cm. Blanch them in boiling salted water for a few seconds, then pass them in cold water, spread them on a cloth and pat them dry.

Step 5

Fill the rectangles with the filling, distributing it with a pastry bag into small strands on one of the long sides. Spread a little filling on the other long side, so that the dough adheres, closing the rectangles like cannelloni.

Step 6

Heat the cream with the milk and a crushed garlic clove. Once it boils, remove the garlic and add the corn starch dissolved in a little cold water. Cook for 5′, season with salt and pepper (béchamel sauce).

Step 7

Arrange the remaining friar’s beard on the bottom of a baking dish greased with oil, then place the cannelloni on top. Cover them with the béchamel, sprinkle everything with grated parmesan and bake at 200°C for 10.