Tag: first courses

Rigatoni with spring onions | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Rigatoni with spring onions are prepared by cleaning the spring onions, cutting them lengthwise, browning them in a pan with chopped bacon. We will cook the pasta al dente, season it with the ragù obtained and serve it garnished with chopped basil.

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

Salmon pasta without cream: how to make it creamy – Italian cuisine reinvented by Gordon Ramsay

Do you want salmon pasta, or maybe you have some smoked salmon left over after the holidays and you don’t know what to do with it? Try ours salmon pasta without creamwhich allows you to transform a full-bodied fish dish typical of Italian cuisine 80s in a light first course, more current but still delicious. And don’t worry about the creaminess that distinguishes it: thanks to our tips you will be able to obtain the same result, even without the addition of the much-maligned protagonist of the Eighties.

Which ingredients to choose?

The recipe for pasta with salmon without cream is truly easy And very fast and for perfect success it is essential to choose excellent ingredients. So opt for high-quality Norwegian smoked salmon and a bronze drawn pasta capable of holding cooking perfectly. Formats of pasta as butterflies, fusilli, quills, pens and spaghetti are ideal for this succulent first course while for vanish the salmon you can choose from vodka, White wine And Champagne.

Pasta with salmon without cream: the recipe

To obtain a very salmon pasta creamy Also without cream the secret is in method. The pasta must be drained al dente and risotto in a pan with the seasoning adding his own little by little cooking water. In this way the pasta will release all thestarch and the result will be creamy and enveloping for a dish that will have nothing to envy of penne with salmon and vodka so popular in recent years.

Ingredients for 4 people

320 g of pasta
200 g Norwegian smoked salmon
8 tablespoons of extra virgin olive oil
½ glass of white wine (or vodka)
½ golden onion
fresh dill to taste
Salt to taste
freshly ground black pepper to taste

Method

Peel and chop very finely onion. Fry it together with the oil and when it is golden, add the salmon cut into strips. Season with dill and cook for a couple of minutes. Deglaze with wine or vodka, let it evaporate the alcohol completely and remove from the heat. Remove the salmon from the pan and keep it aside.
Bring a pan of water to the boil. When it boils, add salt and cook cook the pasta for approximately half the time indicated on the package. Collect the pasta with a slotted spoon (taking care to keep the cooking water warm on the heat) and transfer it directly to the pan which you have put back on the heat.
Mix quickly, add 5-6 tablespoons of cooking water and cook over medium heat for risotto the pasta. If necessary, to form a thick and tasty cream, add further cooking water. Finally, put the salmon you had left aside in the pan, sauté the pasta over a high heat, sprinkle with a handful of fresh dill And black pepper whole or minced and serve immediately.
As an alternative to dill you can usechives or de parsley fresh chopped.

Other ideas for enriching pasta with salmon without using cream

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