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Sheets of ricotta with tomato – Italian Cuisine

»Sheets of ricotta with tomato


Put flour, puree, thyme, oil, ricotta and a pinch of salt in a mixer and blend.
The dough should be soft but not sticky, pass it on the floured work surface and knead it briefly.

Immediately roll out (no need to rest, if you do not knead it for a long time) the dough into a thin sheet (2-3 mm), cut it into squares, arrange them on a baking sheet lined with parchment paper and bake for 15 minutes or until golden brown in a preheated convection oven at 180 ° C.

The ricotta and tomato sheets are ready, let them cool and then enjoy them.

Citrus Pesto – 's Citrus Pesto Recipe – Italian Cuisine

»Citrus Pesto - Misya's Citrus Pesto Recipe


First of all peel the oranges, removing the peel and white part, then divide them into pieces and remove the seeds.
Take a mixer and finely blend the almonds.

Wash the basil well, dry it, remove the stems and blend it together with the almonds and oranges.

Also add capers, garlic (after removing the internal core), lemon juice and oil and blend again.

The citrus pesto is ready: season with salt and serve.

Pumpkin in oil – 's pumpkin in oil recipe – Italian Cuisine

»Pumpkin in oil - Misya's pumpkin in oil recipe


Clean the pumpkin and cut it into very thin slices.

Bake it in the oven with a drizzle of oil, on a baking sheet lined with parchment paper, for about 15 minutes at 200 ° C, in a preheated convection oven.

take your sterilized jars and start composing your preserves, alternating pieces of pumpkin with garlic, mint and chilli (or other flavorings of your choice), gradually adding the oil as well.

The pumpkin in oil is ready: complete with a layer of oil and let it rest 1-2 days before tasting it, after which you can keep it in the fridge and consume it within 1 week (or, alternatively, boil the jars tightly closed for 20-30 minutes, in a large pot, so as to completely cover them with water, then drain it, let it cool upside down and store in the pantry, in the dark, even for a few months).

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