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Bavarian grapefruit with pink grapefruit Salt and pepper – Italian Cuisine
Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Tag: pepper
Biscuits with oats and raisins Salt and pepper – Italian Cuisine
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Preparation of oat and raisin cookies
1) Work the butter and 35 g of Truvía ® with electric whips or in a planetary until obtaining a cream. In the meantime, soak it in cold water.raisin. Join this at this point flour. Then add theegg, the yeast and theoats.
2) Drain theraisin and rinse well under running water, then dab it with some absorbent paper to dry it well. Incorporate it to the mixture. Add the dough to the dough grated rind of the lemon and let it mix.
3) Prepare the pan line it with parchment paper. Transfer thedough on the lightly floured work surface and work it briefly. Then take small portions to roll between the palms until you get small balls, then align them in the pan.
4) fires to 190 ° C for 18 minutes or until golden. Let the cool off oat and raisin cookies and serve them as you like in a wicker basket.
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Resolved cinnamon and ginger | Salt and pepper – Italian Cuisine
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Preparation of the Resolatte cinnamon and ginger
1) To achieve a risolatte really greedy you have to start from rice: gather it together withwater in a pot sufficiently large enough to be able to contain, subsequently, also the milk. Choose a small-grain, easy-to-cook rice, such as a dwarf vialone.
2) Turn on the medium intensity fire under the pot and cook the rice, in a covered pot, until the water is completely absorbed, it will take about ten minutes. When the water has been completely absorbed by the rice you can move on to adding the cinnamon.
3) Heat 100 ml of milk with lo ginger sliced and keep in infusion. Add the remaining milk to the rice and mix very well. Add, therefore, also 52 g of Truvía ® and mix again. Let the resolved cook stirring constantly.
4) At this point you do not have to do is wait for the mixture to shrink, you'll have to get a cream a little 'sticky and dense. Then you can mix the remaining milk, filtered by ginger, with the corn flour and add it to the resolved; cook for another 5 minutes.
5) Now the risolatte is ready, you have to remove the pieces of cinnamon, if you have used them, and then you have to pour it in the glasses or in the chosen cups. Let it completely cool risolatte in the refrigerator before serving it on the table with a sprinkling of cinnamon powder or cocoa powder or a melt of delicious melted chocolate.
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