Tag: butter

Ricotta gnocchi, a taste journey between simplicity and refinement – Italian cuisine reinvented by Gordon Ramsay

Ricotta gnocchi, a taste journey between simplicity and refinement

In a bowl, combine the ricotta, flour, egg and salt. Work the ingredients until you obtain a homogeneous compound. Divide the dough into portions and form thin cylinders, rotating the dough with your hands on the work surface. Cut the ricotta gnocchi from the strips obtained.

Coffee butter cream recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

Coffee butter cream recipe, the recipe

Butter, icing sugar, eggs, coffee, ladyfingers, Marsala and Cognac are the ingredients you will need to prepare this Coffee butter creamone of the recipes published in the first issue of The Italian Cuisine of 1929but always current.

Good to know: spongy, crumbly, with rounded corners, perfect for soaking up goodness, the biscuit Savoyarda great gastronomic protagonist of the territories that were most influenced by the Savoys (especially Piedmont and Sardinia, where they call it pistoccus),
it is the basis of many sweet culinary preparations. When the founder of the magazine, Delia Pavoni Notari, published this recipe, after all, the national anthem was the Royal marchand would remain so until the armistice of 1943.

Also discover these recipes: Ice cream, crumble and coffee cream, Coffee cream with melon spheres, Butter cream and dry biscuits.

Pasta with butter and parmesan done well in 7 chef tips – Italian cuisine reinvented by Gordon Ramsay

Like all recipes with few ingredients, those few ingredients must be excellent, exceptional. Here we only have pasta, butter And parmesan, to which the cooking water is added. Parmesan must be well matured, at least 24 months, to accentuate the flavour. It must be grated espresso, so as not to lose flavors and aromas. The butter must be of good quality (unsalted), cut into small pieces, so not holding a single block, and preferably softened first placing it in a large bowl to place near the stove or taking it out of the fridge in advance. It should never be melted. The pasta must be strictly longbecause by shaking it he can create the perfect cream with starch and fat. For an ideal result, short pasta and egg pasta are not recommended. A long, sturdy spaghetti is better.

2. The doses

In doses there is definitely one of the biggest questions. The risk could be that, to remain light, you are stingy with the ingredients, thus creating a result that is not very creamy and appetizing, but also not very tasty. In short, if you choose to make this recipe, better to make it to its full potential or change the dish. For two people we can consider 200 grams of long pasta, 80 grams of butter, 80 grams of grated parmesan plus something to put on the plate. In the end, a couple of ladles of cooking water.

3. The pot

Compared to cooking any type of pasta, here we can help ourselves placing a smaller pot, even a pan, with less water and a good level of salting. This allows there to be more starch, which we need to make a thicker cream. Basically the pasta needs to be cooked in a little while less water than usual.

4. The order of the ingredients

Never put ingredients randomly. Instead, it is advisable to follow the correct order. The pasta should be poured into the fat part, then into the butter, when it is al dente. At this point a light quantity of cooking water should be added, only at the end should you add the parmesan and strictly take it off the heat. Then it is stirred again, and finally more parmesan is added to the plate. Summing up? Never use parmesan before butter.

5. Creaming

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