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Zucchini Crumble – Zucchini Crumble Recipe – Italian Cuisine

»Zucchini Crumble - Misya Zucchini Crumble Recipe


First wash the courgettes, dry them, clean them, cut them into cubes and sauté them in a pan with salt and oil until golden brown.

In the meantime, prepare the pastry for the crumble: put the 2 flours, the cold butter of the fridge and the Parmesan in a bowl and work with your fingers until you obtain a very crumbly mixture.

Pour the courgettes into a baking dish, creating a homogeneous layer, then cover evenly with the crumbly mixture.
Bake for about 30 minutes or until golden brown in a preheated convection oven at 180 ° C.

The courgette crumble is ready: let it cool slightly before serving.

" Caponata Di Pesce Spada – Italian Cuisine

" Caponata Di Pesce Spada


First, clean the aubergines and fish (remove the ends from the aubergines and skin and central bone from the fish) and cut them into cubes, possibly of similar size.

Fry the aubergines with oil and a little salt in a large non-stick pan for at least 10 minutes, then set them aside.

In the same pan, brown the onion and celery, then add the fish and brown it for a couple of minutes, stirring often.
Add the washed and chopped cherry tomatoes, salt and cook for about ten minutes, stirring occasionally.
When the cherry tomatoes have softened, add also aubergines and pitted olives.

Once the cooking surface has dried, add the sugar, then raise the heat and blend with the vinegar, stirring constantly until everything has evaporated, then turn off the heat and add the chopped basil.

The swordfish caponata is ready: serve it warm or cold.

Pistachio Plumcake – Pistachio Plumcake Recipe – Italian Cuisine

»Pistachio Plumcake - Misya Pistachio Plumcake Recipe


Work eggs and sugar until a light and frothy mixture is obtained, then add oil and pistachio paste.

Add also sifted and blended flour and yeast, then add the chocolate chips.

Pour the mixture into the buttered and floured mold, decorate with pistachio flour to taste and cook for about 45 minutes at 175 ° C, in a preheated oven.

The pistachio plumcake is ready, eat it hot, warm or cold.

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