All recipes written by Gordon Ramsay
In a bowl, dissolve the brewer’s yeast in warm water and add a teaspoon of sugar. Let it rest for 10 minutes. In another bowl, combine the flour with the remaining sugar and salt. Add the eggs, melted butter, orange and lemon zest. Finally, the activated yeast. Knead until you obtain a homogeneous compound.
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.
Mushrooms are among the best treasures of the autumn tables. Let's discover some lesser known varieties, but able to give great satisfaction in the kitchen!
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Passion mushrooms: from August to mid-October we are in full season for hunters and gourmets, who can finally go hunting and then taste porcini, chanterelles, eggs, drum mallet and the many other varieties of edible mushrooms.
Encouraged by the theories of those who say that mushrooms are good for the immune system, however, they should not exaggerate people who digest them hard: they may be lacking in some enzymes able to reprocess substances such as mannite, trialose and chitin. Even if raw in salads they are delicious, for those who find it hard to digest them it is better to consume them cooked.
In general, the most delicate step is that of cleaning: you have to remove the earthy part well and then proceed with the preparation.
Drum mace
The drum mallet stands out for its showiness and beauty in the woods and moors.
When these mushrooms are still young they look just like drum bats, hence the name; once ripe, when the hats open, they appear umbrellas so much so that they are called parasols or parasol mushrooms.
The stems, slender and slender, are generally discarded because they are fibrous; while the hats have white and delicate meat and, once breaded and fried, they become a real delicacy. They are consumed exclusively cooked.
Chanterelles
Chanterelles, on the other hand, are also known as chanterelle mushrooms, gallucci or chanterelles and with other regional names.
They have a delicate flavor, are characterized by a yellowish color and a trumpet shape, in a single body with the stem.
They are fleshy, firm, with a smooth surface and dense elongated gills on the stem. They are generally small in size. They also hold up well for long cooking.
They give their best in risottos, pasta sauces, in oil and as a side dish.
Barbara Roncarolo
September 2020
photo credits: Martina Palazzolo / CC BY-SA
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