All recipes written by Gordon Ramsay
Whip egg whites with electric whisk by adding sugar a little at a time, 1 teaspoon of rose water and 1 teaspoon of coloring.
transfer the mixture in a pastry bag with a notched nozzle and form small meringues (4‑5 cm). For a more rustic effect, you can use a teaspoon. Bake in the static oven at 100 ° C for 1 hour and 30 minutes, keeping an open aperture.
Storage: in a dry and cool place, for 10 days, in an airtight box.
World Water Day (22 March) is a good opportunity to remind us that it is a precious asset that is respected and protected, but also to reflect on our consumption.
A research carried out by Finish in collaboration with Ipsos, highlighted the lack of awareness of Italians on the real water consumption of a family. We are convinced to consume an average of 100 liters per day, while the exact figure speaks of 220 liters per capita per day. Could it be for this reason that 8 out of 10 Italians think that water scarcity is not a current problem? (Do not think so the World Resources Institute: by 2040 lo water stress in Italy – that is, the relationship between the use of water and water supply – will fall within the "high" critical range, the fourth out of 5). Or that in 39% of Italian houses there is no dishwasher? Or that only 50% of respondents use the washing machine at full load? Among many doubts, the only certainty is that information is a necessary way to go through clear and easy to understand data such as these:
To sensitize Italians to the problem of water scarcity in our country and provide them with the appropriate tools to perceive its seriousness, Finish will present on the occasion of the World Water Day the "Water in our hands" project. The project is nwithin a global vision of Reckitt Benckiser, world leader in the production of consumer goods in the sectors of home health, hygiene and cleaning, in line with the United Nations Sustainable Development Goals, in order to reduce its environmental impact and create a cleaner world.
The concrete commitment of the "Water in our hands" project will be visible in the return to the Italian territory thanks to the collaboration with Future Food Institute and FAI – Italian Environment Fund.
Finish will symbolically donate 38 liters of water for each product sold (the same amount that is wasted on average with the pre-wash) to the territory of Pollica, where the Mediterranean diet was born, and its products. The Municipality of Pollica will thus make i irrigation systems, enhancing secondary water sources, helping them Cilento farmers. Chef Franco Aliberti, always sensitive to the issue of sustainability, is an ambassador for the project.
The collaboration with FAI, which has reduced 20% of water consumption within its assets in 10 years, will lead towater efficiency of the Abbey Complex of S. Maria di Cerrate in the province of Lecce. The intervention is aimed at recovering the cistern to recover its ancient function of conveying the water, typical of Salento farms.
The world divides: there are those who love soft dumplings and those who love them more substantial. For those who fall into the second category, better rely on grandma's recipe: the dumplings without potatoes, that is, prepared only with water and flour, they are very common at Southern Italy, especially in Campania, where they triumph on Sunday family tables.
Their peculiarity lies precisely in the consistency: unlike those that have a much softer potato dough, the water and flour dumplings they remain pleasantly full-bodied and firm on tasting.
In addition to being a traditional recipe, making gnocchi without potatoes is an excellent idea if you don't have potatoes at home or if you don't have time (or desire) to boil them. Simple and fast, with very few ingredients, but guaranteed success.
To prepare the dumplings with water and flour, you will need the following ingredients:
500 g 00 flour
500 ml water
Salt to taste.
extra virgin olive oil
To prepare the potato-free gnocchi, place the flour in a bowl and create the classic fountain: add a pinch of salt, a teaspoon of extra virgin olive oil and slowly begin to pour the water, stirring until a soft dough is obtained, but easy to work, without being too stuck in the hands.
A secret to prevent the dumplings from being too hard, use thewarm water. (For this phase there is also an alternative method: first boil the water in a pot and, once the boil is reached, turn off the heat and pour the flour into it, stirring vigorously to prevent lumps from forming, until to obtain a well mixed dough.)
At this point you can transfer the dough on a lightly floured surface and start working it for a couple of minutes until it becomes homogeneous. Let it rest for 20-30 minutes, covered with a cloth to prevent it from drying out.
Cut small pieces of dough and form long cylinders, rolling them with your hands, and then cut them into pieces of the size you like best. It is time to give form gnocchi: the beauty of these gnocchi homemade their shape is a little bit irregular, obtained by crushing them and dragging them lightly on the work surface with the index finger. In this way they will be slightly excavated and will be able to better accommodate the sauce. Alternatively, you can also to scratch with a fork or with the special rigagnocchi.
Cook the gnocchi in boiling salted water and drain them as soon as they rise to the surface.
These dumplings can be seasoned as desired, but a simple one tomato sauce sciuè sciuè it's perfect. A good Naples-style meat sauce or a sausage ragout are equally valid ideas, but the seasoning that goes most with the Campania gnocchi is obviously the Sorrento-style sauce, with tomato, basil and stringy mozzarella.
The Sorrento-style gnocchi you can easily prepare them with gnocchi without potatoes: the fastest method is to serve them "On the plate", adding the mozzarella cubes to the tomato sauce and the gnocchi in the pan only at the last moment, just long enough to melt it; the more traditional version is that of the "Fried dumplings", seasoned with tomato and mozzarella cubes, sprinkled with Parmesan cheese and cooked in the oven for a few minutes inside terracotta pans, so as to spin the mozzarella and create a divine crust. Ultimate with a dusting of black pepper, you will not regret it.
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