All recipes written by Gordon Ramsay
First of all, drain the tuna well and crumble it in a bowl, then add beaten eggs, salt, pepper, Parmesan and ricotta and mix.
Roll out the puff pastry in the mold lined with parchment paper and prick the base.
Then pour the tuna and ricotta mixture, level the surface, then arrange the chopped mozzarella on top, fold the edges over the filling and bake, cooking for 20-25 minutes in a preheated convection oven at 180 ° C.
The tuna savory pie is ready: let it cool down at least before serving.
THE Cherry tomatoes they are truly the summer vegetable par excellence. If you have a vegetable garden, you know how they can multiply at the speed of light; in the same way, if you buy them at the supermarket or from the greengrocer, it is impossible to resist and you always end up buying them in abundance. So, what to do to keep them from wilting?
There savoury cake it is always the right answer to dispose of surpluses in the fridge. This ai Cherry tomatoes, then, it is very simple to prepare and is really a greedy solution to save dinner, when you don't have too much desire to cook.
Below you will find the recipe, in the gallery, however, some Advice not to make a mistake in cooking the cherry tomatoes and to preserve the savory pie in the best possible way.
For this savory pie you will need: 1 roll of shortcrust pastry, 250 gr of cow's milk ricotta, 100 gr of Emmenthal, 200 ml of cooking cream, 2 eggs, 50 gr of grated Parmesan, 250 gr of cherry tomatoes, fennel seeds, thyme, dried oregano, extra virgin olive oil, salt and black pepper to taste.
In a bowl, combine the ricotta, cream, eggs, Parmesan cheese and coarsely chopped Emmental. Stir vigorously, to obtain a homogeneous mixture. Now line a pan with the shortcrust pastry, piercing the bottom with the prongs of the fork and taking care that the dough on the edges does not crumple. Pour the creamy mixture and level it. It's time to prepare the cherry tomatoes, cutting them into slices. Arrange them on the filling and sprinkle with fennel seeds, thyme and dried oregano. Add a pinch of salt, pepper and a drizzle of extra virgin olive oil. Preheat the oven to 180 ° C and bake the quiche for about 45 minutes. Serve it hot.
There Caprese is a dish that immediately refers tosummer and Mediterranean aromas: tomato, mozzarella and basil leaves, all seasoned with fragrant extra virgin olive oil. A fresh, tasty and satiating single dish. This same condiment if enriched with one puff pastry or one pasta brisee, becomes a perfect appetizer to be enjoyed on summer evenings in an informal dinner with friends. A simple dish, quick to make, which will appeal to even the little ones. Let's see how it is prepared!
The question is always the same: better a stronger or more delicate taste? There buffalo mozzarella, made exclusively with whole buffalo milk, has organoleptic characteristics different from fior di latte, which is instead made only with cow's milk. The buffalo mozzarella (which is called buffalo mozzarella from Campania Dop) is a soft stretched curd cheese with a pearly white appearance, with a surface film that acts as a very thin skin, which detaches from the underlying part very clearly. Once cut, the buffalo mozzarella loses some white whey, which smells of cream. Its taste is very characteristic, intense, of fresh milk. The milk cream instead it is made exclusively with cow's milk, it is more compact than that of buffalo and has a more delicate flavor in the mouth. It is also less oily and has a sweeter aroma.
For a super tasty caprese pie, choose tomatoes cherry, datterini or coppery tomatoes, all in this period extremely juicy and full of flavor. For an even richer result, cut them and leave them to marinate with a drizzle of extra virgin olive oil, salt and a few basil leaves before adding them to the cake. In this way they will enhance even more the Mediterranean flavors that are the main feature of this dish.
300 g mozzarella, 300 g cherry tomatoes, 1 puff pastry roll, grated bread, extra virgin olive oil, oregano, salt, fresh basil.
First, slice the mozzarella and let it lose its water for about twenty minutes. Then take a sheet of absorbent paper and dry each slice leaving it aside. Wash the cherry tomatoes, slice them and in a bowl season them with a pinch of salt, basil and extra virgin olive oil. Let them rest for 20 minutes. Meanwhile, roll out the puff pastry roll, sprinkle it with grated bread and then stuff it with the cherry tomatoes drained from their marinade. Place the slices of mozzarella on the layer of cherry tomatoes, cover with other cherry tomatoes, add salt, finish with a drizzle of extra virgin olive oil and close the flaps of the puff pastry inside. Bake the savory pie in a preheated oven at 180 degrees for about 20 minutes. Before serving, decorate it with a few leaves of fresh basil and a sprinkling of oregano.
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