Tag: grandmas

Grandma’s Cake: Original Recipe – Italian cuisine reinvented by Gordon Ramsay

Grandma's Cake: Original Recipe



There Grandmother’s cake It’s a dessert that has so many variations, and it’s so easy that it’s perfect to prepare with the kids. It doesn’t take much and once the creams are ready, assembling the layers becomes simple and fun!

How to make grandma’s cake

Preparing it is a real piece of cake. Start with the custard and the chocolate and cream sauce, but first dedicate yourself to the base layer, that is the “fake sponge cake” which will act both as the base of the cake and as a separator between one cream and another.

Alternatively, if you are not a fan of sponge cake and want to use puff pastry, you can easily replace it! All you need to do is cook your puff pastry first, cut into rectangular pieces, as if you were preparing a cream puff pastry.

You can decide to make 3 layers of custard and one of chocolate, or the opposite, or do it entirely with one of the two fillings and choose the other as a final garnish on the last layer. In short, let your imagination run wild!

If you love these soft and fragrant sweets filled with creams rather than sweet sauces, you can also try your hand at the recipe for panettone Stuffeda delicious and different alternative to celebrate the Christmas holidays with an unexpected sweetness!



Chickpea meatballs with sauce: as good as grandma’s – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


The chickpea meatballs with sauce they are a variant without meat of one of the dishes we all grew up with. Grandma’s meatballs are a comfort food which was difficult to resist. One led to another and the sauce in which they were immersed was too great a temptation not to make the slipper. Here you will find it vegetarian version of that dish capable of igniting the most nostalgic memories in us: chickpea meatballs with sauceprotein and really tasty.

Chickpea meatballs with sauce: the recipe

Made with just a few ingredients, the chickpea meatballs with sauce they are a real goodness. Soft and tasty, they won’t make you miss the classic ones. To make the sauce we recommend using the cherry tomato puree as it has a sweeter and more delicate taste.

Ingredients for 4 people

For the chickpea meatballs

  • 250g canned chickpeas
  • 30 g of breadcrumbs
  • 30 g of grated parmesan
  • 2 tablespoons extra virgin olive oil
  • 1 egg
  • 1 sprig of parsley
  • 1 tablespoon mustard
  • ½ golden onion
  • Salt to taste
  • black pepper to taste

For the sauce

  • 500 ml of cherry tomato puree
  • 2 cloves of garlic
  • parsley to taste
  • extra virgin olive oil to taste
  • Salt to taste

Method

  1. Drain the chickpeas well from their storage water and rinse them with running water. Place them in the glass of a blender. Add the egg, the onion peeled and cut into pieces, the parsley, the mustard, the grated parmesan, the salt and the pepper. Blend until you obtain a smooth and homogeneous mixture with an almost creamy consistency.
  2. Transfer the mixture into a bowl and add the breadcrumbs to give it more consistency. With wet hands, shape the meatballs and arrange them on a plate.
  3. In a non-stick pan, heat two tablespoons of extra virgin olive oil and add the meatballs. Brown them on a high flame, turning them until they are golden on all sides. Keep them aside.
  4. Pour 4 tablespoons of extra virgin olive oil into a large saucepan and fry the two peeled garlic cloves. Add the tomato puree, season with salt and cook with the lid on for about 10 minutes. After this time, remove the garlic cloves, add the meatballs, the chopped parsley and cook for about 10 minutes, stirring occasionally.
  5. Serve them chickpea meatballs with sauce piping hot, accompanying them with slices of toasted bread.

How to use dried chickpeas

To save time, we recommend making your own chickpea meatballs using canned chickpeas. However, if you prefer, you can use dried chickpeas. In this case, a soaking time of 24-48 hours will be necessary. After this time you will have to rinse the chickpeas, place them in a pan, cover them with cold water and bring everything to the boil, cooking for about 1h30 or until the chickpeas are soft. If you use dried chickpeas you must consider that 50 g of dried chickpeas correspond to 150 g of cooked chickpeas.

Grandma’s apple pie (by Davide Nanni): recipe – Italian cuisine reinvented by Gordon Ramsay


Listen to the story of Davide Nanni’s grandmother’s apple pie it makes you think that destiny can really decide for you, and that some beautiful stories are already written. «It was one of the first desserts I made with it Grandma Dalia, for me the sweet magician, one of the few that I ate as a child, and the one that earned me success” says the chef, food influencer (@davidenanni) and beloved television face. «It was September 13, 2023 when I published the recipe on Instagram, and a moment later the followers began to grow dramatically for the first time. All while I was going to Rome to shoot my first episode of It’s always midday Of Antonella Clerici: the Rai1 program in which my grandmother always dreamed of seeing me” he says again without hiding his emotion, explaining to us why grandmother Dalia’s apple pie is among the most significant of his first book.

Davide Nanni’s book

It’s called a By feeling. My free, sincere, wild cuisine (Mondadori): an autobiography in which this young chef who became famous for his dishes cooked in the woods with technique and creativity (as well as for his friendliness), tells how he managed to become what he is today.

The story of Davide Nanni

The book traces the life of Davide Nanni a Castrovalvaa very small town in Abruzzo in the province of L’Aquila, where he now manages the family farm – the Eagle’s Nest Inn – and where he began to develop a passion for cooking. All thanks to her family: al grandfather Angelo, shepherd, who took him to the mountains as a child, teaching him the trade and the art of making do by eating delicious things everywhere, to grandmother Dalia, to his parents who never stopped encouraging him, to his stubbornness. A frank first-person story in which Davide Nanni alternates the “wild” recipes from the forest that made him popular first on social media and then on TV, with more elaborate dishes that tell the story of his way of being a chef to «make others happy . Last but not least there are the home recipeslike Grandma Dalia’s apple pie.



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