Tag: gordon-ramsay-recipe.com

Pasta with aubergines and ricotta – Italian Cuisine

First of all, clean the aubergines, cut them into small cubes and cook them in a non-stick pan with oil and a little salt.

Separately, prepare a tomato sauce by frying the garlic in the oil and then, having removed the garlic, cook the passata for 10-15 minutes.
When the aubergines are golden brown and the sauce has shrunk a little, add the sauce to the aubergines and cook for a few minutes.
In the meantime, cook the pasta, drain it al dente, add it to the saucepan together with the ricotta, season with salt and mix.

The pasta with eggplant and ricotta is ready: decorate with fresh basil and serve immediately.

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Carbonated Cake – Carbonated Cake Recipe – Italian Cuisine

Put the slightly soft butter in a bowl, add sugar, salt and vanilla and whisk until the mixture is light and frothy, for at least 10 minutes or until the sugar is completely dissolved in the butter.
Then start adding 1 egg at a time, waiting for the previous one to be completely incorporated before moving on to the next.

Also add grated peel and 2 tablespoons of lemon juice, finally add sieved and carbonated flour, alternating between them.

Pour the mixture into the buttered and floured mold, level the surface, then bake for 45 minutes at 180 ° C in a preheated oven (remember to always do the toothpick test when you start to smell the sweet smell around the kitchen).

Let it cool completely, then gently turn out the cake and place it on a serving plate.
At this point prepare the glaze: pour the alchermes into a bowl and add the icing sugar little by little, until you obtain a smooth and homogeneous mixture, fluid but not too liquid.
Decorate the donut with the icing.

The carbonated cake is ready, decorated as you like with sprinkles or sugar, let the icing dry and serve.

Savory pie with courgette flowers – Italian Cuisine

First clean the flowers: wash them, dry them, then remove the base and the internal pistil.

Unroll the pastry and spread it on a surface, on its own parchment paper, then fill it with the mozzarella and pecorino (and, if you want, even a little pepper).
Start arranging the courgette flowers radially over the pastry (you have the choice of whether or not to leave the cornice freer).

If you want, season with a pinch of salt (keep in mind that the pecorino is quite tasty, so put a little), then cook for about 15-20 minutes or until the edges and the bottom are not golden brown, in a preheated oven heated to 220 ° C.

The savory pie with courgette flowers is ready, just leave it to cool and then serve.