Tag: gordon-ramsay-recipe.com

Shrimp carbonara – prawn carbonara recipe – Italian Cuisine

Cut the pillow into strips.
Clean the prawns and cut the half into small pieces.

Brown the guanciale in a pan with the butter, when it is golden brown add the prawns (both whole and chopped), cook for a couple of minutes and turn off the heat.

Beat the egg yolks with cheese, salt and pepper.

Cook the pasta, drain well al dente (keep a little cooking water) and sauté with the prawns for a couple of minutes, then add the eggs, stir and turn off the heat, stirring constantly. If it is needed, add a little cooking water.

Your prawn carbonara is ready, serve, sprinkle with a little fresh pepper and serve.

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Mortadella fritta – 's fried Mortadella recipe – Italian Cuisine

Cut the mortadella slice into 4 slices.
Beat the eggs with pepper and a little salt.
Then pass the mortadella slices, one at a time, first in the egg and then in the breadcrumbs twice.

Fry the mortadella in hot oil until the breading is browned on both sides, then drain it on kitchen paper.

Mortadella fritta is ready: serve with lemon.

Amarena ice cream cake – Recipe sour cherry ice cream cake – Italian Cuisine

First prepare the base: finely chop the biscuits, then add the melted butter and stir.

Coat the base of the mold with a circle of parchment paper, pour the biscuit mixture into it and level it creating a uniform and well-compacted layer.
Create a layer with 2/3 of the jam, leaving the edges free, then refrigerate for at least 30 minutes.

In the meantime, start preparing the cream: whip the mascarpone with the well chilled cream from the fridge.

Leave the gelatin to soak in cold water for at least 5 minutes.
Stir in icing sugar and condensed milk gently into the mascarpone cream.
Gently squeeze the isinglass, melt it with hot milk and add it to the rest.
Finally add the cherries (with a couple of tablespoons of their syrup), partly whole and partly chopped, and the coarsely crumbled meringues.

Take back the mold, pour half the stuffing, make grooves, insert the remaining jam, then cover with the remaining stuffing.
Put the cake in the freezer for at least 4 hours.

The sour cherry ice cream cake is ready: decorate it to taste with sour cherries and meringues and serve it!