Tag: in the pan

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.

Crespelle recipe: the basic recipe – Italian cuisine reinvented by Gordon Ramsay

Sweet or savory, closed in four or roll upthe crepes they are always a delicacy.

There basic dough recipe it includes milk, flour, butter, eggs and salt, ingredients that we almost always have at home and that are suitable mixed all together with a spoon and a whisk. Nothing easier and faster.

Once you get one homogeneous batter without lumps, the beauty is giving shape to the crepe. You need a ladle, a non-stick pan and a little skill in flipping the crepe to cook it on both sides and get a round and thin disc.

The crepes can be filled with savory ingredients with a filling made from ham and vegetables or of cheeses or again of mushrooms and then cook baked with the addition of bechamel for enveloping first courses; cocoa, hazelnut and pistachio jams and spreads, but also ice-cream instead they are ideal for Crepes sweet and super delicious.

Recipe for gratinated St. Peter’s fillets – Italian cuisine reinvented by Gordon Ramsay

The Saint Peter it’s a fish easily recognizable by its physical characteristics, including a singular one dark spot on the belly: according to the legend that gives the fish its name, it is the imprint left by Saint Peter in catching this fish.

San Pietro meats are firm and delicate, suitable for adults and children, and can be cooked in a pan or in the oven. In this recipe we used them both to prepare some Fillets of San Pietro au gratinmade even tastier by the use of a comic prepared with fish waste.

Also try: Saint Peter covered with fennel, Baked San Pietro with fennel and lemon, St. Peter’s fish fillets with herbs and capers, San Pietro fish fillet, cherry tomatoes and plums, St. Peter’s fish “fenced” with olives, St. Peter’s fish in bacon, St. Peter’s in butter with vegetables in a pan.