Tag: New Year

Pasta matta: how to prepare it and how to use it – Italian cuisine reinvented by Gordon Ramsay

Is called Crazy pasta the dough made from flour, oil and water (or wine) that is used in many savory and sweet pies. If you have never tried it, now is the right time. Our recipe is foolproof.

What can you prepare with pasta matta?

Pasta matta is ideal for strudel, both sweet and savory, much more than brisée and puff pastry, because it becomes super crumbly during cooking. The apple strudel, prepared according to the Trentino tradition, with the matta dough rolled out very thinly, is extraordinary. But pasta matta is also excellent in savory pies and in finger foods prepared for aperitifs, such as croissants and breadsticks. It is also the basis of the famous Pasqualina cake filled with ricotta and spinach. A super versatile dough that can be prepared in an instant and with very few ingredients. Here is our recipe.

Crazy pasta recipe

Ingredients

250 g of 00 flour
4 tablespoons of extra virgin olive oil
100 g of water
Salt to taste

Method

Mix all the ingredients until you obtain a smooth and uniform dough. Wrap the dough in cling film and let it rest for 30 minutes in a cool place. After this time, roll it out with a rolling pin without adding flour. You can also use the fresh pasta machine if you want to roll out the crazy pasta to perfection, especially if you need a thin sheet like that of the strudel.

Crazy pasta with wine

You can replace the water with white wine to obtain a tastier and more fragrant dough. The consistency also changes a little because it is more compact and becomes slightly shinier when cooked, although perhaps this is an almost imperceptible detail. White wine can be still or sparkling, as can water. Always add it at room temperature.

How to store crazy pasta

Pasta matta can be stored in the refrigerator for up to two days. Obviously cover it with cling film to prevent it from drying out. It can also be frozen inside a bag and, if necessary, take it out of the freezer 6 hours in advance to let it return to its initial soft consistency.

Recipes with crazy pasta

Crazy pasta

Red lentil croquettes, the original idea for the holidays – Italian cuisine reinvented by Gordon Ramsay

The red lentil croquettes they are oven-cooked vegetable meatballs perfect for a tasty appetizer or a super protein-rich second course. Enriched with an accompanying sauce made from vegetable yogurt, dill and chives, these red lentil croquettes will literally sell like hot cakes. If you can’t find dill, you can replace it with fennel, but the aromatic herbs in this recipe will really make the difference so we suggest you use them without skimping.

What is the difference between regular lentils and red lentils?

We chose red lentils, small in size and hulled, because they cook faster than other types of lentils and do not require soaking. Their consistency is very tender, they tend to fall apart easily during cooking and for this reason they are also ideal for soups and veloutés.

What properties do red lentils have?

In addition to being an abundant source of protein, these orange legumes contain fiber, phytosterols and B vitamins.

Short on time and few ideas for dinner? This recipe is for you

Difficulty: easy
Time: 40 minutes

Wine at the restaurant: how to choose it and make a good impression – Italian cuisine reinvented by Gordon Ramsay

Alberto Piras Sommelier of Il Luogo di Aimo and Nadia of Milan.

How to orient yourself in choosing the wine on the menu?

There are several ways in orienting the wine on the menu, the first is certainly to search something that can pair well with the menu chosen, perhaps following “standard” pairings if you are not very expert or choosing renowned wines passepartout (for example, be on the safe side with classic method bubbles or light reds that can be combined with both meat and fish dishes).

The second way can be that of choose something we already know we like, in the sense that sometimes personal taste prevails over the food-wine pairing; by doing so we will be sure to be satisfied with our choice although in this case the combination could be penalized.

The last way, but only in order of writing, is to rely on a professional who can help us with the choice. Ask advice to the sommelier of the restaurant, without any embarrassment. She will surely be able to recommend the right wine for you.

Is it better to stick to local wines?

Not necessarily, it is good to stick to local wines if you also eat local dishes.

What is the average price of a good bottle?

Prices are always a very complicated and complex issue as each restaurant applies the mark-up it deems appropriate according to its own policies.