Tag: quick recipes

Focaccia without dough: the fail-proof recipe – Italian cuisine reinvented by Gordon Ramsay

To enjoy the satisfaction of biting into a beautiful focaccia made with your own hands, you don’t need to be an expert baker. The recipe for focaccia without dough it is foolproof and, above all, it will leave everyone speechless (and certainly not dry-mouthed). In fact, very few precautions are enough for the magic to happen. As well as obviously the right leavening time.

How long does the focaccia have to rise?

There are many factors that contribute to the leavening of a bread product, first and foremost the amount of yeast And the temperature to which the dough is left. In this recipe we use one low percentage of yeast to prevent the natural chemical process that makes the focaccia more digestible from being excessively accelerated by the brewer’s yeast. If the dough is held at low temperatures it will take longerif it will be held at higher temperatures it will rise faster. The ideal leavening temperature is 25/26 degrees, which you can reach by keeping the dough in the closed oven with only the light on. Do you prefer slow rising? Cover the dough and place it in the refrigerator.

Focaccia it will have risen when it has reached approximately double its initial volume.

Focaccia without knead: the recipe

Ingredients for a standard baking tray

600 g of medium strength flour (w 260 or 11/12 g of proteins)
450 g of cold water
30 g extra virgin olive oil + a little
15 g salt
3 g of fresh brewer’s yeast

Method

In a bowl, add yeast to the watermix to dissolve.
Add all the flour and mix well using a spatula or spoon: you should obtain a very sticky but homogeneous mixture.
Add the saltcontinuing to mix, and finally the oil.
Let about 30 minutes pass and, with greasy hands, take a piece of dough and fold it inwards. Do this along the entire perimeter: each edge must be folded inwards. Repeat the operation again after 30 minutes.
Close the container with a lid and let rise until doubled at a temperature of approximately 25 degrees.
Cover a baking tray with a sheet of baking paper brushed with oil. Pour the mixture over it doubled in volume. After about half an hour, spread the dough until it covers the entire pan, delicately and without deflating it. Cover with non-contact film and let it rise again until doubled (this time it will take less time).
Grease your hands with plenty of oil, pour 2 tablespoons of oil on the surface and with your fingers make large lunges across the entire surface of the focaccia. Sprinkle with coarse salt and/or flavorings to taste.
Bake at 230 degrees, static oven, central part of the oven, for approximately 18/20 minutes, or until the surface is golden brown. Let cool.

How to season focaccia without kneading

No-knead focaccia is fantastic plain but lends itself to many variations, all very easy to make. Here are some ideas:

Deep omelette: the infallible recipe – Italian cuisine reinvented by Gordon Ramsay

You don’t know how to do one deep omelette, the kind that are beautiful to look at, and that you can eat with your eyes? Read here: in this article we will reveal many tricks to avoid making mistakes. But let’s start from the basics.

How to make an omelette

To make a deep omelette you need to use a lot of eggs. It seems like obvious advice, but it isn’t.
Alternatively, make an omelette in a very small pan.
Once the quantity of eggs has been established, considering that the portion per person for an omelette is 2 eggsdecide whether you want a normally soft omelette, but not too thick, or a compact and thick omelette.

Before we talk about the thickness of the omelette, you know how to make one perfect omelette?
The perfect omelette doesn’t need to be beaten a lot, the eggs simply need to be mixed with a pinch of salt and pepperlittle parmesan, if you want, and milk, optional. Simply use the fork, never the whisk. The result should not be a whipped egg, but simply mixed roughly.
Pour the mixture after adding a drizzle of extra virgin olive oil into a hot pan.

For a classic omelette wait for the base to solidify and after a few minutes turn to the other side using the lid.

To make one deep omeletteinstead, proceed as for the scrambled eggs. At the beginning, mix everything a little on the heat and gradually as the eggs take on consistency, let them compact again and then, once the right thickness has been created at the base, let them cook for a couple of minutes and then always turn with the help of a lid.
This procedure will give you a deep and well-cooked omelette, although you may have some problems flipping it, especially if the pan is large, because the eggs have been mixed. But we invite you to try because the result is excellent.

How to make a tall and compact omelette

Another solution to obtain a high omelette is the cooking in the oven, always with lots of eggs, or with a pan that is not too large. Cooking in the oven will make the omelette drier and taller and you won’t risk breaking it because it will not be necessary to turn it.
It cooks in approx 10 minutes at 180° and the thickness can be about 4-5cm.
You can also enrich it with ricotta for a result similar to a rich, very tasty pie that can be cut into cubes.

Omelette with vegetables

Another solution, if you love a deep omelette, is to enrich it with lots other ingredients, like vegetables for example. Cook a good amount of vegetables in a pan or in the oven and then mix them with the beaten eggs and sauté everything in the pan or in the oven.
You can try the omelette with onions, which has an intense and sweet taste at the same time and can also be enriched with cubes of bacon. Or an omelette with sautéed courgettes, flavored with aromatic herbs such as mint and basil.
If you love omelettes with potatoes, you can’t help but try the classic Spanish tortilla, which is nothing other than a deep omelette with potatoessliced and previously fried.

Omelette with cheese and cold cuts

Another way to make the omelette nice and tasty is to enrich it with cheeses and cold cuts. We have already suggested the ricotta which makes the omelettes compact and tasty, but you can also use the semi-mature cheese which will partly melt during cooking and partly not, making the final result truly delicious.
As for cold cuts, you can include them in any omelette, because they go well with everything and add depth.
And how do you see an omelette with fish? Pairing tuna and onion absolutely worth trying in our opinion, as is the omelette with smoked salmon and the ricotta.

Recipes for making excellent omelettes

Carbonara with asparagus: with or without bacon, delicious! – Italian cuisine reinvented by Gordon Ramsay

If you are one of those who have trouble revisiting classic recipes like carbonara, perhaps this is the idea carbonara with asparagus it won’t convince you, but we invite you to try it before a categorical no because it might surprise you. After all, we are in full asparagus season, a fresh and spring vegetable that really cannot be missing from our table.

The tradition of carbonara

We have talked about carbonara in many articles because it is a first course of Italian cuisine that is now famous and loved all over the world. It’s not easy to prepare a good carbonara, especially if you continue to use bacon instead of bacon. If you want to delve deeper into the topic, also read The secrets of Roscioli’s carbonara and we are sure that at the end you will have all the information necessary to bring a standing ovation-worthy first course to the table.

Carbonara with asparagus

What we want to propose to you is one perfect revisitation in this season of the classic carbonara because it includes the addition of asparagus which with the bacon and pecorino is out of this world. There would also be a vegetable-only variant, without bacon, but still with eggs and therefore not suitable for vegans. Choose your favourite.

Carbonara with asparagus, the recipe

Ingredients

350 g of spaghetti
250 g of asparagus
120 g of bacon
30 g of pecorino romano
20 g of grated parmesan or parmesan
2 large egg yolks
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Let the diced bacon sweat in the pan and once browned, set it aside and cook the knife-cut asparagus in the same fat, adding a drizzle of oil.
Drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino, parmesan and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus and bacon, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.

How to make carbonara with asparagus without bacon

Ingredients

400 g of tortiglioni
500 g of asparagus
5 egg yolks
100 g of grated pecorino
extra virgin olive oil
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Cook the asparagus cut with a knife in a pan with a drizzle of oil, drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.