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Spaghettini with lemon – Recipe Spaghettini with lemon of – Italian Cuisine

»Spaghettini with lemon - Recipe Spaghettini with lemon of Misya


First wash the lemons well with a toothbrush under running water, then remove the skins from 2 of the 3 lemons with a potato peeler (without taking the white part) and leave them to infuse in the water overnight.

Wash the leaf, dry it and let it dry for 2 minutes in the microwave at maximum power, then chop it to reduce it to dust.
Grate the peel of the third lemon and grate the cheese too.

Drain the skins left in the infusion while preserving the water.
Pour the water into the pan and bring it to a boil with a little olive oil and a little salt.
Lower the spaghetti and cook, adding more water only if necessary (consider that the spaghetti should not be drained, the water should be absorbed completely, as if it were a risotto).

At the end stir in the cheese and season with the grated lemon peel

Serve the lemon noodles ready, decorate with the powdered leaves and serve.

Pokè bowl – 's Pokè bowl recipe – Italian Cuisine

»Pokè bowl - Misya's Pokè bowl recipe


Put the rice in a bowl, cover it completely with water, shell the rice and drain it.
Repeat the operation until the water comes out clean and clear, then drain for the last time and let it rest for 30 minutes.

Transfer the rice to a thick-bottomed pot and add about 300-350 ml of water (more or less one and a half times the weight of the rice).
Let it sit for 10 minutes, then start cooking over medium heat: once it has boiled, close it with the lid, lower the heat and cook for another 12 minutes without ever opening the lid.

In the meantime prepare the vinaigrette: put all the ingredients in a saucepan, then heat over low heat, so as to melt salt and sugar, but without bringing to the boiling point.

Once the rice is ready, pass it in a bowl, add the vinaigrette and stir, then cover with a clean cloth and let it cool to room temperature.

Prepare the other ingredients and clean the avocado and the mango and cut them into slices.

Then start assembling your bowl, putting all the ingredients separately, "in wedges", in a bowl.

Season the pokè bowl with a little teriaky sauce, decorated with sesame seeds and raspberries and serve.

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Corn salad – corn salad recipe – Italian Cuisine

»Cobs and mozzarella skewers


Clean the ears by removing the leaves and filaments.
Then put them in a large pot, cover completely with water, add salt and baking soda, turn on the heat and cook for about 1 hour starting from boiling.

Drain the panicles and toast them for a few minutes on a hot grill pan, then shell the beans.

Season the corn with the lime juice and prepare all the other ingredients, cutting them all into small pieces after washing them.

Add the ingredients in a salad bowl, season with salt and oil, let rest at least 1 hour in the fridge and then serve your corn salad.

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