Tag: Prepare

Pistachio tiramisu: here’s how to prepare it step by step – Italian cuisine reinvented by Gordon Ramsay

Presentation

King of Italian pastry, here the tiramisu it is enriched with the fresh and enveloping flavor typical of Southern Italy.
The procedure for preparing the Tiramisu With pistachios it is exactly what was expected original recipe: egg yolks and whites whipped separately; the mascarpone to thicken and the sugar to flavour. Absolutely no cream for the classic tiramisu, regardless of what some amateur pastry chefs say.

The extra touch, in this recipe, is given by the pistachio cream, preferably pure and coming directly from Bronte, in Sicily.

The pistachio tiramisu presents itself, here, with an elegant and composed appearance, different from the classic pan that crowns Sunday lunch or the most delicious birthdays. Just a few ingredients and a piping bag are enough to create an original dessert, tasty and surprising with every bite.

Tiramisu With pistachios

There Pistachio cream it should be combined with the mascarpone mixture, egg yolks and sugar; the egg whites whipped separately will serve to give body to the soul of the tiramisu.

The touch of class? chopped pistachios on the surface for an even crunchier result.

Ingredients

2 eggs
250g mascarpone
100g sugar
2 tablespoons pistachio cream
Flaked salt to taste
Ladyfingers to taste
Coffee to taste
Cocoa to taste
Pistachio grain to taste

Method

First let’s prepare the coffee.

Separate the egg whites from the yolks of 2 eggs and whisk the latter well with 2 tablespoons of sugar, keeping the egg whites aside, which will also be used for the tiramisu.

Add 250g of mascarpone to the whipped eggs, 2 tablespoons of pistachio cream and flaked salt.

At this point, whip the egg whites with the remaining sugar until stiff peaks form and add them to the freshly prepared mascarpone cream, stirring gently from bottom to top.

We transfer the mixture into a piping bag.

We dip the ladyfingers in the coffee and compose our tiramisu on the plate. We decorate with cocoa and chopped pistachios.

here is an original way to prepare summer parmigiana – Italian cuisine reinvented by Gordon Ramsay

They are not rolls nor a real one parmesan, but these aubergine tacos know how to make you love them. These are tidbits of eggplant stuffed with the classic seasoning of the most famous dish of Southern Italy: parmigiana.

They are cooked in the oven, for a lighter and more digestible result, and are prepared in just a few minutes.

The aubergine should be cut into slices half a centimeter thick, just enough so that in 10 minutes of cooking they soften and become easily workable.

The filling will be a mix of traditional flavors: seasoned tomato puree, mozzarella and grated parmesan. The toothpick will be used to close the aubergine tacos so that the filling does not come out. Another 15 minutes in the oven is the right time for the summer vegetable to finish cooking and the cheese to melt enough to become incredibly stringy and enveloping.

Before proceeding with the second batch, it will be essential to sprinkle the rolls with grated parmesan so that, in contact with the heat of the oven, a delicious crust forms.

Wash the aubergine, remove the stem and cut into half a cm thick slices.

Wet the bottom of a baking tray (lined with baking paper) with extra virgin olive oil and breadcrumbs, place the aubergine slices on top, add salt and sprinkle with breadcrumbs. Bake in the oven at 200°C for 10 minutes.

Mix the tomato puree with a little oil and a pinch of salt and pepper.

Spread the sauce on the aubergine slices (staying away from the edges), add the mozzarella, the grated parmesan and close them like a book, securing them with a toothpick.

Place the tacos in a baking dish, top with more parmesan and bake for 15 minutes at 200°C. Remove from the oven, remove the toothpicks, add a few basil leaves and serve.

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