Tag: homemade

Homemade recipe with broccoli and tuna – Italian cuisine reinvented by Gordon Ramsay

Carbohydrates, proteins, vegetables: in this first course Of homemade nothing is missing. Complete and nutritious, it is also quick and easy to prepare, as well as super tasty.

To prepare it we cooked the caserecce al dente, a short pasta formattypical of Sicily, which can be made fresh or purchased dry. Then we combined the pasta with a sauce prepared in a pan with broccoli lightly boiled, tuna in oilchilli pepper, thyme and chopped fennel, all mixed with a little pasta cooking water.

NB To cook the broccoli and pasta we used the same water, so as to avoid waste.

Try this type of pasta also in these recipes: Caserecce alla Trapani, Homemade pasta with vegetables, Homemade pumpkin and gorgonzola risotto, Caserecce, crab meat, peas and asparagus.

Befana sweet charcoal: homemade recipe – Italian cuisine reinvented by Gordon Ramsay

It’s ugly to look at, but it’s delicious: and it’s the only coal that children will willingly accept from the Befana. And the soft coal, naturally. The one that rewards good children, while for the naughty ones there is only coal… true. This is made of water, sugar, egg white, lemon juice and a few other ingredients and is a delight for the palate. Other typical Epiphany sweets are befanini.

How to make soft charcoal

The very tasty one soft coal It is prepared by heating water and sugar in a saucepan and in the meantime combining egg white, lemon juice and dessert alcohol in a bowl. Subsequently, two spoons of the mixture obtained are added to the previously cooked sugar, the food coloring is added and it is cooked until the charcoal takes on the right porosity. Then it rests for a couple of hours and hides in the sock. Here are all the steps.

Homemade Trofie like in Liguria: let's learn the recipe – Italian Cuisine

It is the best known and most appreciated Ligurian pasta. Let's learn how to make it with our hands: three ingredients and a little manual skills are enough

It is one of the most famous dishes of all Liguria, although its origin dates back to a small village on the east coast of Genoa, Sori: le trofie they are a must try for anyone who loves pesto and fresh pasta. And like any type of fresh pasta, they can also be prepared at home. Do you want to try?

An ancient pasta

Trofie are a pasta that Ligurian women have always made at home, thanks to the fact that only three ingredients are needed to prepare them: water, semolina and salt. Once, their particular and elongated shape was obtained with a wooden knitting needle, along which a small piece of dough was rolled up and then crushed with the palm of the hand. Now the production is mostly industrial, with special machinery. Trying to make them at home gives, as always, a very special taste.

homemade-trophies

Semolina, not flour

The recipe for hand made trofie involves the use of semolina and not flour. But what is the difference between the two? And how do they recognize each other? The flour is the result of the grinding of soft wheat, while the semolina comes from the grinding of durum wheat. The first has a more rounded shape and a more crumbly consistency, while durum wheat has a more elongated shape and is, in fact, harder. The flours deriving from these two grains also show some differences: the first has a whiter color and is softer to the touch, the second instead has a more yellow color and is more grainy.

The recipe for homemade trofie

For 6 people: arrange 400 g of semolina on a fountain table, add a pinch of salt and as much water as you need to have a homogeneous and elastic mixture. Add it little by little. Then work the dough for ten minutes and then let it rest out of the refrigerator for about 30 minutes, covered with a cloth. Then detach some pieces the size of a marble and with the palm of your hand roll the pieces of dough on the pastry board, obtaining twisted dumplings, with the thinner ends of the central part. Throw them in a pot with boiling water and salt and let them cook for 4 minutes and then drain them, keeping a little cooking water, which you will need to dilute the pesto.

Gordon Ramsay Recipes