All recipes written by Gordon Ramsay
First clean the avocado and cut it into thin slices.
wash the tomatoes and cut them in half, prepare the sauce by combining flax seeds, oil and a pinch of salt and pepper, lightly toast the pine nuts in a non-stick pan.
Then start to assemble your salad: place the lettuce in a serving dish, spread the tomatoes over it, then the avocado, then the raspberries and the cheese, then the pine nuts and the dressing.
The salad with avocado and pine nuts raspberries is ready, serve immediately.
For the recipe of stuffed tomatoes with scamorza, pine nuts and amaretti, cut the tomato caps and set aside, empty them of the pulp, salt them slightly inside and place them upside down so that they release a part of their water. Slice the onion and collect it in a glass bowl with a little oil; seal with the appropriate film, bucherellatela and let the onion in the microwave oven at maximum power for 1 minute. Lightly grease the slices of bread with oil and toast them in the microwave with the grill function for 2 minutes per side. Grate the scamorza with the grater with large holes. Chop the toasted bread with the macaroons and 3-4 basil leaves, then mix everything with the stewed onions, pine nuts, freshly ground pepper and grated scamorza, making a filling. Place a basil leaf on the bottom of each tomato; stuff them with the prepared filling and season with a little oil; place them on a plate suitable for microwave cooking and cook them with the combined microwave plus grill function, at 500-600 W for 4 minutes. Remove from the oven, add the tomato shells kept to one side on the plate and continue cooking, only with the grill function, for another 3 minutes. Close the tomatoes with their caps and serve them, warm or cold.
A first course of fresh pasta that is very simple to make but not for this reason less scenic and delicious
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1) Clean the asparagus. Remove the harder end of the stems, wash them and cut them into cubes; keep some tips aside for the final decoration.
2) Untie the butter in a pan, combine the shallots peeled and cut into a veil and made to dry, then add the Pine nuts chopped. Meanwhile, bring plenty of water to a boil in a large pot, add salt and dip the asparagus; collect them after a few moments with a colander (keep the cooking water aside) and transfer them to the pan with the pine nuts and the shallot.
3) Cook asparagus for 5 minutes, then join the cream, let it thicken, perfume with a grated of nutmeg and some leaves of tarragon chopped. Rule of salt and of pepper.
4) Cook the troccoli in the water where you have scalded the asparagus, drain and pour it into the pan with the sauce. Stir gently, complete with the asparagus tips kept aside.
5) Serve immediately troccoli with white ragout of asparagus and pine nuts.
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