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Chestnut Noodles – Recipe Chestnut Noodles – Italian Cuisine

»Chestnut Noodles - Recipe Misya Chestnut Noodles

Add the two flours in a bowl.
Stir and add the eggs in the center, then start to mix and knead until you get a smooth dough.
Cover with a cloth and let it rest at room temperature for 30 minutes.

After the rest time, roll out the dough into a thin sheet on a lightly floured surface, then cut the noodles.
Create small nests by rolling a couple of noodles at a time, cover again and let it sit for another 30 minutes.

After this other half hour, prepare the seasoning: Brown the diced pancetta and the rosemary in tufts with a little oil.
Add the coarsely chopped chestnuts and blend with the wine.
Meanwhile boil the noodles in boiling salted water for just a couple of minutes, then drain and add them to the pan with the sauce.
Stir in pecorino and pepper and season with salt.

Chestnut noodles are ready, serve them immediately!

Chicken with gorgonzola – Recipe Chicken with gorgonzola from – Italian Cuisine

»Chicken with gorgonzola - Recipe Chicken with gorgonzola from Misya

First chop the walnuts roughly.
Then take the chicken slices, if necessary, flatten them slightly with a meat tenderizer, and flour them.
stuff each slice with a piece of cheese and some nuts, then close it in a wallet.

Heat a little oil in a non-stick pan, then start cooking the chicken, trying not to reopen the slices.
Cook on medium-low heat on both sides, browning well, then season with a little salt.

The gorgonzola chicken is ready: decorate with a little chopped walnuts and serve immediately.

Crumbled whole – 's integral crumbled recipe – Italian Cuisine

»Crumbled whole - Misya's integral crumbled recipe

First prepare the shortcrust pastry: put the whole wheat flour in a bowl, the icing cane sugar (if you don't have it, simply chop it with a good mixer of the normal cane sugar), lemon peel, yeast and ecannella and mix.
Add the butter in pieces and start to knead.
Once obtained a sandy compound, add milk and egg and knead until obtaining a homogeneous dough: wrap it with plastic wrap and let it rest in the fridge for at least 30 minutes.

In the meantime, prepare the ricotta cream: if you use coarse ricotta, I advise you to sift it before proceeding.
Simply mix it well with sugar and lemon peel.

Take the pastry loaf again, cut it in half and roll it out on a floured work surface.
Cover the parchment-lined mold with the pastry sheet.
Stuffed with ricotta cream, then add a layer of jam.

Crumble the remaining pastry with your hands and use it to cover the filling.
Cook for about 40 minutes in a preheated static oven at 180 ° C.

The crumbled wholemeal is ready, let it cool, sprinkle with icing sugar and serve.

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