Tag: gordon-ramsay-recipe.com

Artichokes stuffed with sauce – Italian Cuisine

First of all, clean the artichokes (using gloves to avoid staining your hands) by removing the stem, the outermost leaves, which are the most leathery, and also the upper cap.

Prepare the filling: add the egg, breadcrumbs, parmesan, salt, pepper, chopped parsley and diced provola in a bowl and mix.

Dig the inside of the artichokes, removing the beard, and fill them with the egg mixture.
Then put them in a small saucepan, in which they enter well without falling to the side (they must remain straight, so that the filling does not fall), fill with water up to 3/4 of their height and cook for about 20 minutes on high heat .

Separately, prepare a tomato sauce by frying garlic and oil, then adding the passata and a pinch of salt, and cook for 10-15 minutes, so that it shrinks a little.
Lift the artichokes from the casserole and put them in the freshly prepared sauce, then cook for about 10 minutes, so as to flavor them well as they finish cooking.

The artichokes stuffed with the sauce are ready, serve hot.

Sardinian Zeppole – Recipe Sardinian Zeppole from – Italian Cuisine

Place the flour in a bowl, make a hole in the center and pour the orange juice and peel and the yeast dissolved in the slightly warm milk.
Start kneading (with a whisk / spoon, not by hand as it will be a very soft dough), then also add salt and liqueur.

Once you have a thick and smooth batter, cover the bowl with cling film and let it rise for at least 2 hours in a warm place.

When the batter is well leavened, full of bubbles on the surface, pour it into a sac-à-poche and, as soon as the oil is hot, start forming the pancakes directly in the pan, one at a time, starting from the center and continuing slowly and steadily outwards in order to obtain regular spirals.

Once the spiral is finished (try to make at least 2 full concentric circles), put the sac-à-poche aside and continue cooking until you see that it is well browned under the pancake, at which point turn it gently with the help of a spatula ( of those suitable for heat) and brown the second side.
As they are ready, lift them with a slotted spoon and let them dry on paper towels, then continue with the others.

While the subsequent pancakes are cooking, pass the ready-made ones in sugar, so that they stick well.
At this point the Sardinian zippulas are ready, serve them hot, warm or cold, as you prefer!

Popcorn cookies – Italian Cuisine

First melt the butter in a saucepan, pour the corn, cover with a lid and start cooking over medium-low heat.
When you hear the first pops, start shaking the saucepan every now and then (taking care to keep the lid firmly in place), so that the popcorn does not burn.
Once the crackling is finished, open the lid and salt immediately.

Then start preparing the biscuits: work the butter with the two types of sugar until creamy.
Incorporate first egg and vanilla and finally also flour and baking soda.

At this point, also add the popcorn, mixing them gently with the mixture.

With a spoon or with wet hands, create the biscuits on the oven tray lined with parchment paper, spacing them well apart.
Then cook for about 10 minutes (or until the edges are golden brown) in a preheated convection oven at 180 ° C.

Popcorn cookies are ready, let them cool before enjoying them.