Tag: sauce

«Mushrooms and sour cream in the meat sauce. The Italian chef is furious – Italian Cuisine

«Mushrooms and sour cream in the meat sauce». The Italian chef is furious


When the Dutch singer Rochelle, host of her TV program in England, explained how to prepare the recipe, Gino D'Acampo began to inveigh. In Italian and in Neapolitan

When it's too much, it's too much. And when a traditional recipe like that of meat sauce is so blatantly ruined, a chef worthy of being considered such can not just be silent. So Gino D'Acampo, a chef from Torre Del Greco, very famous in England, where he conducts the television program This Morning, aired on ITV and presents the typical Italian dishes, the other morning gave in escandescenze.

He was explaining to the Rochelle Dutch singer how to prepare a ragù to perfection, following the recipe handed down by the grandmother. But the artist, anticipating that he would say something that he would not like, admitted, without breaking down: «I put mushrooms and sour cream on it.

D'Acampo's eyes widened, he spread his arms and took a few steps in the studio, then stopped, looked at the singer with disdain and said: "What disgusting, what disgusting." And, with his hands in his hair, mixing Italian, Neapolitan dialect and English: «That is, you got a recipe that my grandmother made thirty years ago and go and put 'or cazz' and sour cream on it. This is what is wrong with this country .

A few hours and the video has become viral: D'Acampo, so far almost unknown in his homeland, has been acclaimed as the paladin of Italian cuisine abroad. And many social users have already asked for a space for him on national screens.

But it was not the first time that the chef defended the local tradition with a certain vehemence. In 2010, he had prepared a simple béchamel dough, when the other handler said: "If we put some ham, it would be similar to the British Carbonara. D'Acampo's reaction was memorable: "If my grandmother had wheels, it would be a bicycle! He has no fucking sense what you said. With an unmistakable accent and all Italian pride.

Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

by Pam on August 10, 2014

My daughter requested clams for dinner but when I went to the store, they only had 1 1/2 lbs left. I decided to grab the remaining clams and use them in one of my favorite pasta dishes. This recipe was  easy to put together but tasted gourmet and delicious. We all, kids included, loved this pasta – especially the clams!  The leftovers were even more flavorful the following day. This one will be on our table again very soon.

Heat the olive oil in a large skillet over medium high heat. Roll bits of sausage into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic, tomatoes, crushed red pepper flakes, and crushed fennel seeds to the skillet. then stir constantly for 1 minute. Add the chicken broth to the skillet as well as the kale and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by piercing them with the spatula. Cook for a 8-10 minutes while the pasta is cooking.

Cook pasta in salted water, per instructions.

Go through your fresh clams, if any of them are open, tap them lightly on the counter and if they don’t close shut, the clams are dead – DO NOT EAT THEM. Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.

While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. Toss the cooked linguine with the sauce and clams until evenly coated. Top with the remaining basil and finely grated Parmesan, if desired, then serve immediately. Enjoy.



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Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale




Yield: 6-8

Total Time: 20-25 min.



Ingredients:

2 tsp olive oil
1/2 lb chicken basil ground sausage
5 cloves of garlic, minced
2 cup of chicken broth
2 1/2 cups of grape tomatoes
1 1/2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste
1 1/2 lbs Manilla clams, rinsed
9 oz linguine, cooked per instructions

Directions:

Heat the olive oil in a large skillet over medium high heat. Roll bits of sausage into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic, tomatoes, crushed red pepper flakes, and crushed fennel seeds to the skillet. then stir constantly for 1 minute. Add the chicken broth to the skillet as well as the kale and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by piercing them with the spatula. Cook for a 8-10 minutes while the pasta is cooking.

Cook pasta in salted water, per instructions.

Go through your fresh clams, if any of them are open, tap them lightly on the counter and if they don’t close shut, the clams are dead – DO NOT EAT THEM. Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.

While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. Toss the cooked linguine with the sauce and clams until evenly coated. Top with the remaining basil and finely grated Parmesan, if desired, then serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Butternut Squash and Spinach Lasagna Rolls

Lasagna rolls stuffed with spinach and cheese, then topped with a creamy butternut parmesan sauce and baked in the oven with even more cheese – trust me, you want these in your life!

Last year I fell in love with creamy butternut squash as a pasta sauce[1] and have had this on my mind ever since. Now that the Fall is here it was the perfect time to play around with this idea.

They turned out as good as I could have imagined, even my teen daughter who is pretty picky loved these! And, they are meatless so they’re perfect for meatless mondays. Use gluten free noodles to make them gluten free or whole wheat for added whole grain. Enjoy!

Butternut Squash and Spinach Lasagna Rolls
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g
Sodium: 265 mg (without the salt) • Cholesterol: 30 g

Ingredients:

For the Butternut Parmesan Sauce:

  • 1 lb butternut squash, peeled and diced
  • 1 teaspoon olive oil
  • 1/4 cup shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp fresh grated parmesan cheese
  • kosher salt and freshly ground black pepper, to taste

For the Lasagna:

  • 9  lasagna noodles, cooked (use gluten free noodles for gluten free)
  • 10 oz package frozen chopped spinach, heated and squeezed well
  • 15 oz fat free ricotta cheese (I like Polly-o)
  • 1/2 cup fresh grated Parmesan cheese
  • 1 large egg
  • salt and fresh pepper
  • 9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)
  • 1 tablespoon parsley, minced

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup  of the reserved liquid to thin out.
 

Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.

Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve. Makes 9 rolls.

To serve, ladle a little extra sauce on the plate and top with lasagna roll.

References

  1. ^ creamy butternut squash as a pasta sauce (www.gordon-ramsay-recipe.com)

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