Tag: gordon-ramsay-recipe.com

Pan-fried cherry pie – Italian Cuisine

First wash the cherries, dry them, ston them, put them in a bowl with the 2 spoons of sugar and peel and lemon juice and leave them aside.

In the meantime that the cherries are flavored, whip the eggs with the white sugar and brown sugar, then add the oil first and then the flour sifted with yeast.

Butter a pan (I used a 28 cm one, if you want a higher dessert you can use a 26 cm one and lengthen the cooking times a little) and put a little parchment paper on the bottom, then pour the mixture and distribute the cherries evenly.
Close with lid and, over low heat, cook for about 25-30 minutes.

Once the cooking time has elapsed (do the toothpick test: the cake should be almost completely cooked), with a little caution turn the cake (you can help yourself with a plate, a lid or a couple of spatulas) and cook also the second side for 5-6 minutes.

The pan-fried cherry pie is ready: let it cool completely, then decorate with icing sugar and serve.

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Crackers all'emmental – Recipe Crackers all'emmental by – Italian Cuisine

Put butter and flour in a bowl and work until a sandy mixture, then add also eggs, parmesan and emmental, salt (a little, because the cheeses are tasty) and if you want pepper (in my opinion it is very good).
Work until you get a homogeneous dough, then wrap with plastic wrap and let it rest in the fridge for at least 30 minutes.

After half an hour, take the dough again and roll it out in a fairly thin sheet (about 3 mm), trying to shape it into a circle shape.
Make about 12 wedges, then cut them into 2 or 3 parts to obtain your slices of cheese.

Place the wedges on a baking sheet lined with parchment paper and make some holes of a couple of different sizes (you can use a straw and a cap, for example), in order to simulate the typical holes of the Emmental.
Bake in a preheated convection oven at 190 ° C for about 12-15 minutes or until golden brown.

Emmental crackers are ready let them at least cool before serving them, or better still serve them cold, so that they become crispy beautiful.

Meatballs with courgette flowers – Italian Cuisine

First of all, clean the flowers: remove the base (with stem and leaves) and the internal pistil.
Then wash them, dry them and cut them into small pieces.

Put them in a bowl with breadcrumbs, chopped bread and basil, 1 whole egg plus a yolk, cheese and salt, and mix well.

With wet hands, create the meatballs, 4-5 cm in diameter, then pass them in the remaining egg white and then in the breadcrumbs.

Heat a little oil in a pan and cook over medium heat, turning them occasionally to brown them evenly.

Once golden brown, the pumpkin flower meatballs are ready.