Tag: garlic

Extremely creamy spaghetti with garlic, oil and chilli – Italian cuisine reinvented by Gordon Ramsay

Extremely creamy spaghetti with garlic, oil and chilli

Garlic is stripped of its soul and left to sizzle together with the chili pepper; the parsley is finely chopped to give color and freshness to the entire dish. The spaghetti with garlic, oil and hot peppers they are the most famous and traditional dish of Italian cuisine; a first course as simple as it is elaborate to prepare. Yes, because the secret for one good garlic and oil lies in cooking the garlic, which must release its aroma without ever burning.

Depending on your taste, the chili pepper can be more or less pronounced, reduced to powder or cut into larger, more spectacular rounds.

The cream, then, is a whole programme: not simple oil to season the pasta, but a thicker sauce with an enveloping flavour.

Spaghetti with garlic, oil and chilli pepper is a very quick first course, the classic Italian dinner saver that is impossible not to love.

The secret to a tasty thick cream lies in the cooking of the pasta: risotto in the pan, with the seasoning, will allow the thickening process thanks to the release of the starch from the pasta.

Cook the spaghetti in boiling, salted water.

Pour plenty of oil into a pan and add the cored garlic cloves and the chilli pepper cut into thin slices.

Add a little cooking water (be careful, the oil must not be hot) and risotto the spaghetti for a few minutes.

Stir in the finely chopped parsley and extra virgin olive oil off the heat.

Serve the spaghetti with the emulsion created during cooking.

Garlic Soup – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Garlic Soup - Recipe by Misya

First dissolve the sugar and yeast in the water, then add the oil.

Place the flours, salt and semolina in a bowl and mix, then add the water mixture and work until you obtain a smooth and homogeneous dough.

Divide into 2 equal loaves, place in 2 lightly oiled bowls, cover with cling film and leave to rise in a warm place for at least 2 hours or until doubled.

Take 1 loaf at a time, crush it with your hands, separate a small piece of dough and form a cord.
With the rest of the dough, form a ball again, squeeze a small part upwards forming a sort of caciocavallo shape, then roll the string around the squeeze.
Proceed in the same way with the second block, then make small not too deep cuts, perpendicular to the cord.

Crush or cut the garlic into small pieces and place it in a small bowl with a little oil.
Cook in a preheated ventilated oven at 180°C for about 15 minutes; then raise the temperature to 220°C and cook for another 15 minutes; finally remove from the oven temporarily, lower the temperature to 200°C, brush with the garlic oil and cook for another 5 minutes, then turn off, remove from the oven and leave to cool.

Start preparing the garlic soup: peel the potatoes, wash them and cut them into cubes.

Heat the broth.
Peel the garlic cloves and crush them with a garlic crusher or with the back of a knife.

Melt the butter in a saucepan, add the garlic and let it brown for a couple of minutes, then add the flour, stirring constantly to avoid lumps forming.

Add the hot broth, mixing well with a whisk or a wooden spoon, then add the potatoes and parsley, cover with a lid and leave to simmer for 25-30 minutes or until the potatoes are very soft.
If you want you can blend with a blender (well or just roughly) for an even smoother and creamier consistency.

Take the loaves, cut off the top and empty the crumbs, creating bowls.

Peel the cheese and cut it into cubes.

Pour a ladle of soup into bread bowls and top with cheese, parsley and paprika.

The garlic soup is ready, all you have to do is add the lid and serve.

Turkey stew with capers – Italian cuisine reinvented by Gordon Ramsay

Turkey stew with capers

Capers are an important source of antioxidants: they contain quercetin, which has antibacterial, anticancer, analgesic and anti-inflammatory properties, and rutin, which strengthens capillaries and inhibits the formation of platelet aggregates, thus promoting circulation.

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