Tag: bread

Leopard bread – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Leopard bread - Misya's recipe

First mix salt, sugar and cornstarch in a saucepan, then add the milk, bring to the boil, stirring constantly and allowing it to thicken, then remove from the heat, add the butter until it melts completely and leave to rest for 30 minutes in a bowl, covered. from film in contact to prevent it from oxidising.

Pour the now almost cold mixture into the bowl of the mixer, add the flour and the chopped yeast and knead until you obtain a smooth and elastic dough.

Divide the dough in half, place one half in a bowl and cover to let it rise; instead divide the other piece of dough in half again.

Mix 15 g of cocoa with 2 tablespoons of water and incorporate them into one of the 2 remaining parts of the dough, working briefly.

Mix the remaining 5 g of cocoa with the remaining spoonful of milk and incorporate it into the last piece of dough.

You will have obtained a lighter and a darker dough, place them in separate bowls, cover and let the 3 doughs rise for at least 2-3 hours or until doubled in size.

Take the 3 doughs and, one at a time, deflate them with your hands and divide them into 7 equal parts: in the photo you only see 2, but you have to do it with all 3, obtaining a total of 21 balls of dough.

Start with a light brown ball of dough and roll it on the work surface to shape it until you obtain a cord almost as long as the mold.

Take a ball of dark brown dough and roll it out into a very long rectangle, place the light brown roll on top and roll the rectangle around it, closing it.

Now take a ball of white dough, roll it out into a long rectangle and wrap it around the other two.
Proceed in the same way with all the other balls, obtaining 7 different rolls, white on the outside.

Place all the rolls inside the mold lined with baking paper and leave to rise again for at least 2 hours or until doubled, then brush with milk and cook for about 40 minutes in a fan oven preheated to 170°C.

The leopard bread is ready, let it cool completely before cutting it into slices and enjoying it.

Advanced sourdough: recipes for piadinas, breadsticks, crackers – Italian cuisine reinvented by Gordon Ramsay

Those who make bread with sourdough know this: at every refreshment you end up with excess, which is often thrown away. Avoid waste with these recipes with leftover sourdoughHowever, it is possible. There are 3 recipes, perfect for honoring every gram of flour and sourdough.

What is excess sourdough

The sourdough should be refreshed often: better every day if you keep it out of the refrigerator, at least once a week if you decide to keep it in the refrigerator. Whether it is solid (sourdough or mother yeast) or liquid (called licoli – that is, mother yeast in liquid culture) the procedure is always the same: you take a part of old yeast, add a part of water and another part of flour (in different quantities depending on the management that has been decided to carry out) and the rest is thrown away. Like this every day. How to overcome the problem of that amount of yeast that usually ends up in the garbage? With these 3 recipes found below.

2 recommendations

  1. The excess sourdough used must be a maximum of one day old. This is because the more time passes, not only does it obviously become less and less functional for leavening, but it acquires acidity, and the final product would be less pleasant on the palate.
  2. In these recipes below we talk about solid sourdough (with refreshment 1:1:0.5); in case of licoli, you need to add a greater dose of flour.

3 recipes with leftover sourdough

1. Piadine with extra virgin olive oil

Ingredients for 4 piadinas

  • 150 g of 0 flour
  • 100 g of excess sourdough
  • 80 g of water
  • 2 heaped tablespoons of extra virgin olive oil
  • 6 g of salt


  1. Dissolve the excess sourdough in the water.
  2. Add the flour and start kneading.
  3. Add the salt while continuing to knead and lastly the oil little by little.
  4. When the dough is smooth and elastic, form a ball, cover with cling film and leave to rest for half an hour.
  5. Take the dough, divide into 4 parts of equal weight and form balls. Leave to rest for an hour covered with cling film.
  6. Roll out each of the balls with a rolling pin.
  7. Cook each piadina on both sides in a hot non-stick pan for a couple of minutes, turning often.

2. Breadsticks with excess sourdough

Svetlana Monyakova

Ingredients (for approximately 25 breadsticks)

  • 100 g of solid sourdough
  • 25 g of re-milled semolina
  • 35 g of flour (I like 2, but 0 or 1 is fine)
  • 1 and a half tablespoons of extra virgin olive oil
  • 50/60 ml of water (depends on how much your flour absorbs)
  • 2 g of salt


  1. Knead the sourdough with the flours and water.
  2. Add the oil and, only at the end, the salt. Knead until the mixture is smooth, firm, but not hard.
  3. Make a ball and let the dough rest for half an hour, covered with a cloth.
  4. Roll out the dough into a long rectangle using the re-milled semolina flour as a base.
  5. Sprinkle the surface with oil and salt, if you like breadsticks with salt on the surface. Then sprinkle with semolina.
  6. Cut the breadsticks along the short side, take the two ends and place the breadsticks on a baking tray covered with baking paper: they will lengthen and you will obtain stretched breadsticks. If you want to get the effect you see in the photo, roll them up on themselves
  7. Cook in a ventilated oven at 200° for approximately 15 minutes.

3. Crackers with surplus

Butter cookiesShaldrian Gomez

Ingredients for approximately 35 crackers

  • 150 g of excess sourdough
  • 50 g of 0 flour
  • 5 g of salt
  • 25 ml of extra virgin olive oil
  • 25 ml of water


  1. Dissolve the excess sourdough in the water.
  2. Add the flour and start kneading. Add the salt and finally the oil, continuing to knead. Form a smooth dough and let it rest covered with cling film for about 30 minutes.
  3. Take the dough again and help yourself with the rolling pin, roll out a 2/3mm thick sheet.
  4. Cut the pastry into rectangles, prick the surface and place them on a baking tray covered with baking paper.
  5. Cook the crackers at 200° fan until golden (about 12 minutes).

Tomato porridge with clams recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay


Step 1

Cut the cherry tomatoes in half, arrange them on a baking tray, season them with a pinch of salt, icing sugar, a drizzle of oil and a clove of garlic and cook them in the oven at 200°C for 30 minutes. You will get confit cherry tomatoes; blend them with an immersion blender.

Step 2

Cut the bread crumbs into cubes no larger than 5 cm and toast them in the oven at 180°C for 10 minutes.

Step 3

Blend the celery and onion cut into pieces with 250 g of oil in a blender until you obtain a smooth mixture. Pour the mixture into a large saucepan and cook it for 3-5 minutes, like a normal sauté. Add the toasted bread cubes, mix everything together and cook over a low heat for 10 minutes. Then add the peeled tomatoes and the blended confit tomatoes, season with salt and continue cooking for approximately 1 hour and 20 minutes, over a delicate heat, stirring occasionally to prevent the porridge from sticking to the bottom of the pan.


Step 4

Heat 30 g of oil in a pan, flavor it with a clove of garlic and 4-5 stalks of parsley; leave to brown, then add the clams, previously purged in water and salt; let them heat up, add the white wine, then cook them
open over high heat. Shell the clams and filter the cooking liquid, then season them with a spoonful of chopped parsley.

Step 5

Distribute the hot tomato soup onto the plates, placing the clams with their sauce on top.

Recipe: Sara Foschini, Photo: Davide Maestri, Styling: Beatrice Prada

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