Tag: gordon-ramsay-recipe.com

Mulino Bianco cocoa cake – Italian Cuisine

Sift flour, starch, cocoa and baking powder into a bowl, then add the almond flour and stir.

Separately, whisk the eggs with the sugar for at least 5 minutes until they are light and fluffy.
Add the melted and warmed butter and the vanilla first and then incorporate the flour.

Pour the mixture into the mold covered with parchment paper and cook for 20 minutes in a preheated static oven at 180 ° C.
Remove from the oven, add the decorations with the jam on the surface and cook for another 10 minutes.

Remove from the oven, follow the decoration done by adding more marmalade and let the Mulino Bianco cocoa cake cool before serving.

Culurgiones – Recipe Culurgiones of – Italian Cuisine

First boil the potatoes: put them in a large pot full of water, bring to a boil and cook for at least 30 minutes before testing the cooking with a fork.
Drain them, peel them, mash them and let them cool.

Once completely cold, take the potatoes again, add the pecorino and chopped mint, mix together and finally add salt, pepper, oil and grated garlic.
Cover with plastic wrap and let it rest in the fridge overnight or at least 8 hours.

Spend the 8 hours, recover the filling from the fridge and prepare the pasta: pour a large flour and semolina into a bowl, add water, oil and a pinch of salt and knead until the dough is smooth and homogeneous.
Cover with plastic wrap and let stand for 30 minutes at room temperature.

With a leaf-pulling machine, roll out the dough gradually from the widest thickness to the penultimate.
With a 9 cm pastry cutter made of disks. Put a teaspoon of filling in the center and gently press it to flatten it slightly.

At this point tighten the base between two fingers to close the dough, then fold a little bit of dough on both sides over the first stapling and staple again. Continue like this until you reach the other end, thus obtaining the classic spike closure.
Proceed in the same way with all the other disks to get your culurgiones. About thirty should be released.

Once finished all the dough and prepare all the culurgiones, prepare a light tomato sauce by frying briefly garlic and oil and then adding tomato sauce, salt and basil.
Meanwhile cook the culurgiones, a few at a time, in boiling salted water for about 5-6 minutes (depending on the thickness of the dough): when they rise to the surface you can drain them.

Arrange the culurgiones in the dish, season with the tomato sauce, decorate with fresh basil and serve.

Limonotti – Recipe Limonotti di – Italian Cuisine

Start by preparing the lemon shortcrust pastry, place the flour in a bowl, make a hole in the center and add the eggs, the cold butter cut into small pieces, the sugar, the baking powder and start working the dough with the tip of the fingers starting from the center and gradually absorbing all the ingredients. Knead adding the lemon juice and peel until the dough is compact. Then form a loaf and let it rest in the fridge for about 30 minutes.

Then create balls of about 30 grams each, then flattened each one and give the shape of lemon, then slightly flattened at the base and a little more elongated at the tip.

Place the biscuits thus obtained on a baking sheet covered with parchment paper. Then cook the lemon biscuits in the oven at 170 ° for about 15 minutes. Once cooked, take them out of the oven and let them cool.

Now prepare the custard with lemon. Put eggs, sugar, milk, flour and lemon juice in a saucepan and mix with a whisk until smooth. Put the saucepan on the heat and cook over low heat, stirring with a wooden spoon, until a smooth cream is obtained. Turn off the heat and let it cool.

Let's go now to assemble the biscuits. On half of the shortbread biscuits, place a tablespoon of lemon cream, close with another biscuit, applying light pressure to spread the cream well over the entire surface. Now brush the biscuits with a hot one prepared with water, sugar and lemon juice. Then cover the limonotti with a sprinkling of granulated sugar.

. Place each lemonade in a cup and bring to the table.