Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Tag: recipe
Recipe Quiche with artichokes – Italian Cuisine – Italian Cuisine
Ingredients
- 350 g frozen puff pastry
- 150 g milk
- 60 g fontina
- 3 artichokes
- 2 eggs
- laurel
- shallot
- parsley
- lemon
- nutmeg
- olive oil
- salt
- pepper
- flour and butter for the pastry board and the mold
For the recipe of artichoke quiche, let the flaky pastry defrost. Meanwhile clean the artichokes, discarding the hardest outer leaves and the fibrous part of the stems. Also remove any internal hay then cut into small pieces. Man Hand that will be ready, throw them in a bowl with cold water acidulated from the juice of half a lemon.
Chop the shallot and brown it over high heat with 3 tablespoons of oil and a bay leaf. Add the slices of artichokes dripped and let them flavor, always on high heat for 1-2 minutes, then add salt, pepper and sprinkle with a ladle of hot water.
Cover, reduce the heat and cook the vegetables for about 10 'or until it is completely evaporated. Shell the eggs in a deep dish and beat them together with the milk, a pinch of salt, a grated nutmeg and half a tablespoon of chopped parsley. On the floured surface, roll out the puff pastry 3-4 mm thick, with which you will completely cover a mold and a baking dish (oval or round), previously buttered and floured. Place the reduced-fat cheese and the well-dried artichokes in the pan (after removing the bay leaf). On top of all the prepared eggs, then pass the quiche in the oven already at 190 for about 50 '.
Semolina Pasticcio Recipe – La Cucina Italiana – Italian Cuisine
Ingredients For polentina
- 1 L milk
- 250 g semolina
- 20 g butter
- 2 egg yolks
- nutmeg
- salt
Ingredients For the sauce
- 500 g chopped tomato pulp
- 300 g sausage
- onion
- clove
- olive oil
- salt
Ingredients For filling and gratin
- 200 g fontina valdostana
- 35 g grated parmesan
- butter
For the semolina pie recipe, prepare the semolina polenta: bring the milk to a boil with a pinch of salt, then add the semolina all at once, stirring vigorously to avoid the formation of lumps: cook, over heat moderate, for about 20 ', then remove the polenta from the heat and incorporate the egg yolks, butter and a grated nutmeg. Turn out the dough into a rectangular pan and level it well. Let it cool. Meanwhile, prepare the sauce: chop the onion and let it dry in 3 tablespoons of oil. Add the sausage, deprived of the skin and crumbled; let it brown, then add the tomato pulp. Season the sauce with a clove and a pinch of salt. Cover and cook over medium heat for about 30 minutes. Whip the pie: cut the semolina polenta into 1 cm thick slices. Reduce the fontina into thin slices. Grease a baking dish that can also go to the table and place a layer of polenta on the bottom. Continue with part of the sauce, slices of cheese and a little parmesan, then continue until the ingredients are used up: the last layer will be of polenta covered with sauce, infiocchettata of butter and sprinkled with Parmesan. Pass the pie in the oven already heated to 200 for about 25 ', or for the time necessary to form a crispy crust. Serve warm.