All recipes written by Gordon Ramsay
Wash the potatoes well and, without peeling them, cut them into very thin slices. Immerse them in cold water and soak them for 10 minutes, drain and repeat the operation until they release most of the starch and the water will not remain clear. Finally drain and pat them well.
Fry the potatoes, a few at a time, in plenty of very hot peanut oil. Sprinkle potatoes with coffee and salt flakes and serve
The (soft) hazelnut cake it is perfect for breakfast in the morning, but also for a sweet moment after a meal. Its execution is fast and without particular difficulties, therefore highly recommended for these days when the desire to get your hands in the dough is so great! Get only excellent quality hazelnuts (Piedmontese ones are the best) and you're done!
Hazelnuts are really an inexhaustible source of nutrients that do our body very well. In addition to the already known essential fats, this dried fruit contains powerful antioxidants that help delay cell aging, fibers, which help the intestine and minerals such as potassium and magnesium, essential for controlling blood pressure and the level of calcium in the bones. Hazelnuts are also a valuable aid for weight control, thanks to the sense of satiety they bring.
200 g white flour, 150 g sugar, 150 g shelled hazelnuts, 100 g butter, 3 eggs, 1 lemon, 1 sachet of yeast, olive oil, milk, butter and flour for the cake pan.
Spread the hazelnuts on a plate and bake them at 150 ° for 10 minutes, then rub them vigorously to remove the skin. Mince them very finely. In a bowl break the eggs, add the softened butter to room temperature, sugar, grated lemon zest, flour with yeast, chopped hazelnuts, a spoonful of olive oil and a cup of milk. Mix everything thoroughly then pour the dough into the previously buttered and floured cake pan and level with a spatula. Put the mold in a preheated oven at 200 ° and cook for about 30 minutes. When it is cooked, wait 20 minutes before serving.
You can use a portion of corn foil instead of white flour, you will get one more rustic texture of the cake. If you like them, you can also combine some walnuts together with hazelnuts, the taste will be even more particular. Once cooked, you can serve this hazelnut cake with a spoonful of whipping cream lightly beaten: in this way yours will be a perfect dessert for a meal with friends.
Today La Cucina Italiana – since 1929 the most authoritative and long-standing cooking monthly in our country – is launching #laricettacheunisce, a new project to bring Italy together at the table.
The editorial staff, under the direction of Maddalena Fossati, will involve all of you every week, inviting you to cook a specific dish to share with your family, lovers and friends. Even if far away, cooking the same dish will be like being at home together.
The nice thing will be not only posting the recipe but also your family and a collective photograph will be composed to make everyone feel more united. A great family album where you will be the protagonists, the desire to be together and to feel closer through the kitchen.
Sharing the same dish, it will be like sitting all together at a long table – virtual – from the Aosta Valley to Sicily, passing through all the regions. Looking forward to doing it for real.
«The domestic kitchen has returned to the protagonist in everyone's homes and videos calling each other, appearing on the balcony or talking to each other from the landing to share a recipe is a way to stay closer, to stay in touch. With this project, La Cucina Italiana wants to embrace and reunite Italy around the table as it has been doing for almost a century, "he says Maddalena Fossati, director of the brand.
To participate, just photograph yourself at the table, or with a plate in hand, or even sharing the screenshot of a live link with loved ones and challenge your distant friends to do the same, always using the hashtag #laricettacheunisce.
Italian and French chefs, famous people, architects, designers and influencers will also take part in the initiative.
Each week will be dedicated to a recipe and each week the best will be chosen which will be published on the website and on the official social channels of La Cucina Italiana.
«The month of March closed with an extraordinary result on the digital side: over 6.5 million users connected to the La Cucina Italiana website (+ 62% MoM and + 57% YoY), browsed over 20 million pages (+ 59% MoM and + 32% YoY) and viewed 8.5 million videos; the overall social fanbase of La Cucina Italiana and La Scuola reaches 1.7 million users with a YoY growth of + 11% and the direct instagram started on March 19 totaled 143 k video views. This tells us how cooking, even more at the moment, is a way to take care of oneself and loved ones and how our site and our social networks are accompanying readers in creating new routines – currently dictated out of necessity, but which promise to stay in the next daily life – like getting up early to refresh the mother yeast or improvising a video aperitif with distant friends so Sabina Montevergine, Web Editor of La Cucina Italiana.
The project #laricettacheunisce it adds to the many initiatives already put in place by La Cucina Italiana to entertain and involve the public in this difficult moment. Indeed, users can download the digital copy of the monthly for free is the digital video courses of La Scuola de La Cucina Italiana. In addition, they can follow the daily live broadcasts on the instagram profile of the brand at 11 with interviews with the cooks of La Scuola de La Cucina Italiana, and at 17.30 with the director Maddalena Fossati with the heading Dinner time in the company of starred chefs.
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