Tag: single dish

Easy recipe, single dish directly from the English culinary tradition – Italian cuisine reinvented by Gordon Ramsay

Easy recipe, single dish directly from the English culinary tradition



Place the chicken bones in a large pot and cover with cold water. Bring to a boil over medium-high heat. Then, reduce the heat and skim the surface. Add the onion, carrots, celery, bay leaves, parsley, thyme, garlic cloves, peppercorns and salt.



Neapolitan fried pasta: the best spaghetti omelette – Italian cuisine reinvented by Gordon Ramsay


Not just spaghetti: you can make fried pasta with the pasta shape you prefer

Lilechka75

Fried pasta with cheese or vegetables

You can also add cubes of cheese to the pasta scamorza or try it which will melt inside during cooking for a stringy result.
And then, if you have cooked vegetables or those to be cooked, add them. Pan-fried courgettes, artichokes, boiled or buttered spinach, asparagus and whatever you like most or need to consume are fine. You can also make a fish version of fried pasta, for example with smoked salmon or tuna in oil.

Add vegetables to fried pasta for a complete and balanced dish.

Even in the oven

There pasta omelette it cooks in the pan, but also in the oven if there is a lot of pasta and you are afraid of causing damage by turning it upside down.
For cooking in the oven the instructions are the same, except that you will have to pour the mixture into a buttered or greased baking tray and sprinkled with breadcrumbs.

Fried dough cooked in the oven will be slightly drier, very firm and crispier, but the taste will not change much. I suggest you dust the surface with some parmesan grated before baking.
You can also play with single portions, cooking the fried dough in muffin molds. In my opinion this is a very nice idea for an appetizer.

Cold couscous: the quickest and tastiest recipes to make – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


The warmer season begins and we immediately think of light and fresh dishes. Here are some recipes for cold couscous which I advise you to write down immediately because they will come in handy in the coming weeks, when you no longer feel like turning on the stove.
Couscous is one of the ingredients that is never missing in my kitchen because in my opinion it is a precious ally and a super versatile “wild card” ingredient.

What we find in supermarkets is pre-cooked and in a very short time it is ready to seasonso it’s ideal for last minute preparations and everyone always likes it.
I suggest 3 ways to bring it to the table in a simple and tasty way.

Cold couscous salad with cherry tomatoes

Among the recipes for cold couscous, this is certainly the first that comes to mind because it is super practical and quick. I just like it simple with cherry tomatoes and cucumbers, but you can enrich it with olives, tuna, primosale or feta.

Ingredients

  • 150 g pre-cooked couscous
  • 150 g of yellow and red cherry tomatoes
  • 1 cucumber
  • 1 red onion from Tropea
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • fresh mint to taste
  • fresh parsley to taste
  • 2 tablespoons chopped pistachios
  • Salt to taste
  • pepper as needed

Method

  1. Pour the couscous into a container and cover it thinly with boiling water. You can use water heated in a kettle to make the operation easier and faster.
    Place a plate or a canvas on the container and let the couscous absorb the water for at least 10 minutes.
  2. Then fluff the couscous with a fork to separate all the grains and season generously oil.
  3. Leave to cool and add to the couscous cherry tomatoes cut in halfthe Red onion thinly sliced, the cucumber in pieces, the parsley and mint cut with a knife.
  4. Then season everything with the lemon juiceoil, salt, pepper and coarsely chopped pistachios.
  5. Stir gently to evenly distribute the seasonings.

    This couscous is better after a few hours because all the flavors will have blended perfectly. If I can give you one piece of advice, always prepare a seasoning with oil, salt, lemon, parsley or other chopped herbs and let it macerate for a long time before adding it. It will give a very fragrant touch.

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