Gordon Ramsay Cooks Up a Simple and Easy Pasta Dish in Just 10 Minutes - 04-04-2024

Gordon Ramsay Cooks Up a Simple and Easy Pasta Dish in Just 10 Minutes - 04-04-2024

Gordon Ramsay Cooks Up a Simple and Easy Pasta Dish in Just 10 Minutes - 04-04-2024

Episode Summary:

Gordon Ramsay introduces a thrilling challenge to prepare a delightful pasta dish within 10 minutes, utilizing simple ingredients with vibrant flavors. The dish features spaghetti cappellini as the main ingredient, complemented by pecorino cheese, crispy lardons, frozen peas, chili flakes, cod lettuce, fresh herbs including parsley, chives, and basil, alongside whole chili, garlic, and a touch of butter. The starch from the pasta water plays a crucial role in thickening the sauce, showcasing Ramsay's culinary expertise in creating a balanced and nutritious meal.

The cooking process starts with salting boiling water to a sea-like taste before adding the pasta, ensuring it becomes flavorful. Ramsay emphasizes the importance of properly salting the water to avoid bland pasta. As the pasta cooks, he proceeds with rendering bacon fat in a pan, adding a unique texture and richness to the dish. The inclusion of garlic, chili, and a touch of grape seed oil enhances the flavor profile, bringing a spicy and aromatic dimension.

Ramsay's technique involves building the sauce by rendering bacon fat, incorporating butter after to avoid burning, and gradually adding garlic and chili for depth. The addition of fresh herbs elevates the dish, introducing freshness and a burst of flavor. The innovative use of lettuce, inspired by French cuisine, adds a crunchy texture and lightness, contrasting the richness of the bacon and the creamy pasta.

As the pasta nears completion, Ramsay ingeniously mixes it with the sauce, ensuring each strand is evenly coated with the flavorful concoction. The final touches of lemon juice and aged Parmesan add acidity and a savory umami kick, culminating in a dish that's both comforting and sophisticated. Ramsay's approachable yet expertly crafted recipe demonstrates his culinary prowess, making gourmet cooking accessible within the confines of a busy schedule.

This recipe not only offers a quick and satisfying meal but also embodies Ramsay's philosophy of using simple ingredients to create elevated dishes. The pasta dish serves as a testament to Ramsay's commitment to inspiring home cooks to explore their culinary potential, pushing the boundaries of what can be achieved in a short amount of time without compromising on taste or quality.

#GordonRamsay #PastaRecipe #QuickMeals #GourmetPasta #CookingChallenge #10MinuteMeals #SimpleIngredients #CulinarySkills #HomeCooking #KitchenTips #FlavorfulDish #HealthyEating #CookingUnderPressure #PastaWaterMagic #FreshHerbs #PecorinoCheese #SpaghettiCappellini #Lardons #FrozenPeas #ChiliFlakes #CodLettuce #FreshParsley #Chives #Basil #WholeChili #Garlic #Butter #SaltedWater #CrispyBacon #GrapeSeedOil

Ingredients:
  • Spaghetti Cappellini
  • Pecorino cheese (to finish)
  • Lardons (cured pancetta)
  • Frozen peas
  • Chili flakes
  • A head of cod lettuce
  • Fresh herbs (parsley, chives, basil)
  • A whole chili
  • A couple of cloves of garlic
  • A knob of butter
  • Salt (for boiling water)
  • A ladle of pasta water (to thicken the sauce)
  • Optional: grape seed oil (to speed up bacon rendering)
  • Vegetable stock
Instructions:
  • Prepare the Pasta Water:
    • Bring a pot of water to a boil and generously salt it, aiming for a sea-like taste.
    • Add the spaghetti cappellini and cook according to package instructions, usually 8 to 9 minutes. Use tongs to prevent sticking.
  • Render the Bacon:
    • In a hot pan, add the lardons and render the fat out until they start to crisp up. For faster rendering, add a tiny touch of grape seed oil.
  • Saute Garlic and Chili:
    • Thinly slice the garlic and whole chili, adding them to the pan with the bacon. The goal is to caramelize them slightly, enriching the dish's flavor.
  • Add Fresh Herbs:
    • Roughly chop the fresh herbs (parsley, chives, basil) and add them to the pan, allowing their flavors to infuse the dish.
  • Incorporate the Peas:
    • Add frozen peas to the pan, mixing them in with the rendered bacon, garlic, and chili.
  • Prepare the Sauce:
    • Add a knob of butter to the pan, allowing it to melt and combine with the bacon oil without burning.
      Pour in a couple of tablespoons of vegetable stock and a ladle of the starchy pasta water to form the sauce.
  • Mix the Pasta:
    • Once the pasta is cooked, transfer it directly from the pot to the pan, mixing well to ensure each strand is coated in the sauce.
  • Final Touches:
    • Slice the cod lettuce and add it to the pan, folding gently.
      Finish the dish with a squeeze of lemon for acidity and grate pecorino cheese over the top for extra flavor.
  • Serve:
    • Plate the pasta, ensuring an even distribution of ingredients. The dish is perfect as a hearty, nutritious meal before a big run or physical activity.
Chat with this Episode via ChatGPT

Gordon Ramsay Cooks Up a Simple and Easy Pasta Dish in Just 10 Minutes - 04-04-2024

Welcome to next level kitchen, where I'm going to be showing you some more exciting recipes full of tips and tricks to help take your cooking to the next level, I promise. And today I'm putting the challenge out there because I love pressure. And more importantly, I've done it many times before. Now, this is the next level dish in just ten minutes. That's right.

I'm going to show you how to make a delicious pasta dish in just under ten minutes. Richard Blaze, watch closely. Right, let me take you through the ingredients, shall we? So I'm going to be using a spaghetti cappellini. Will take four minutes.

This spaghetti takes sort of eight to nine minutes in boiling salted water, a nice little bit of pecorino to finish, and then from there, we've got some beautiful little lardons. It's a sort of cured pancetta, frozen peas, some chili flakes, a little head of lettuce, a cod lettuce, some fresh herbs, fresh parsley, chives, basil, and then from there, a whole chilli and a couple of cloves of garlic, a knob of butter, and this a ladle. Because we're going to be using the pasta water into the final dish, because that is where the magic is. It's the starch from the pasta that helps thicken the sauce. This can be done without the bacon and literally can be just done with the fresh peas.

But the lettuce, for me, is what gives it the vibrancy. This is a dish that I'll sort of eat the night before a big run, because it's just hearty, delicious, and more importantly, so easy to do. Right, let's have ten minutes on the clock, please. Richard, watch carefully. Right, when I say salt that water, I mean, really salt the water.

Okay. It's almost got a, like, taste of the sea because you're sort of. Basically, you're making the pasta taste delicious as opposed to bland. Now, pasta in. Okay, straight in.

Get your tongs lid on. Straight in. And then just twist it like that. Literally, the minutes in, and that helps break it up and stops it from sticking together. Lid back on.

And that is going to take eight and a half minutes. Now, pan on. Nice and hot. Let's start this amazing rendering process. This is just chopped bacon, and I want to put it into the pan and start literally rendering the fat out.

Okay, already you can smell that really nice crispiness. So take your spoon and just literally push that down. And these little lardums start taking on a little bit of texture. And crunch. But more importantly, that fat is rendering down a tiny touch of grape seed and that will speed up the process.

Now we've got the momentum in the pan and literally give that a light seasoning. Okay. It's almost more pepper than salt. Okay, now from there, you hear that noise. That means all the water is evaporating, which is great to get really nice and crispy in the flavour.

Now get your garlic again. Just slice them nice and thinly, little shards. Okay. The beauty of this dish is that it's almost ingredients that you've got just hanging around store bought pasta, garlic in the fridge and a little chilli. Garlic goes in, open up those shards.

And that's why I don't slice it too fine because it burns quickly. Okay. And then I want to get that really nice and toasty. Toasty. Basically.

Basically, I mean, caramelize flavour on the bacon onto my garlic. Okay. Now all I'm doing at the bottom here is just wiping up with this spoon. So I'm just lifting off all that amazing flavour. And look, that's really starting to work beautifully for chilli.

I like a little bit of heat with this pasta. Pasta is quite dense and so I'm gonna keep the seeds in. Nothing wrong with that. Okay, a little bit of heat. And then from there, literally back in to my pan.

And now I start with my butter. If I put my butter in too early, okay, it boils the bacon. So a really nice tip is that you get all that fat rendered down and then you add the butter. And because the oil has come out of the bacon, the butter won't burn. It's really important.

So this is where we start the process of the sauce. Okay, now look at that. The chilli, the garlic and the bacon doing beautifully. Now, how do we freshen this thing up? Okay, this is a really simple pasta to do in literally under ten minutes.

Now you can see the collection of the butter and the oil frothing away together. Nothing's burning. So I can intensify the heat. Check on my pasta. We're three minutes in.

Just give that a nice little turnaround. Stop it from separating really heavily. Salt that water. It makes a massive difference when you cook pasta in salted water. Isn't that beautiful?

Now I've got my frozen peas. They go in right now. Need to defrost. Okay. Need to cook done.

Again. Mix that in, get the ratio right. I've got sort of one third peas, one third bacon. The rest is garlic and chilli. Again, a little touch butter all the way around.

And now I'm going to freshen up this mixture with some really nice fresh herbs. First off are the chives. I don't want the chives sort of left into nice battens. I don't want them chopped too small. Chefs are obsessed with chopping chives.

So, fine. All the goodness is gone. So I keep them nice in the whole and they go in and it gives that really nice, light sort of onion flavor. The parsley, I just hold down and just chop through roughly, but not twice the same leaf. Again, that goes in.

And then finally my basil, roll it up into a big cigar. Slice through, keep it very robust. And again, in. Now, the flavour profile in here is off the charts. Okay?

It looks healthy. And all those herbs are now literally lifting up the flavour of the bacon, the peas, the garlic and that chilli. Love it. You can see the sauce starting to work now where it's got this nice little sort of reduction going on. From there, we'll take a little bit of stock, a little touch of veg stock, literally in, a couple of tablespoons.

In we go. And now it's going to up the ante on the seasoning. Bring that together, cook all those herbs through. Check out my pasta time, please. Five minutes.

Halfway. Halfway. Pasta's three minutes away. Now, this is where it goes up into a different level. Lettuce.

This kind of inspiration came from working in France, where we had fresh peas, finished with bacon and lettuce. It's the same with pasta. It's beautiful. Cut the lettuce heads in half and literally just slice. I almost like this sort of salad to sort of better tasting than fresh spinach.

It sort of gives a really nice lightness to the pasta. But more importantly, it goes in at the very end. Now, 50% lettuce is water, so don't go too early with that. Okay, leave that ready to go. I'm going to fold that in when that pasta is cooked.

Now I'm going to start making my sauce. Okay. Adding the butter to the stock. And then from there, I'm going to take out a little touch of the pasta. Water.

I told you the bit with all the starch, just a ladle, and put that in there. And that naturally starts picking up that beautiful sauce. Now bring it together and look at that flavour. We start correcting the seasoning now. Okay, taste.

Mmm. Delicious. Really delicious. Again, in pasta. Literally, 1 minute out.

Now, reduce that down and you can see that getting really nice and thick. Okay, lettuce goes in at the very end. And then finally we'll take our lemon. The lemon goes in now and again. That, with the bacon and the peas and the lettuce is incredible nice.

Reduce this down so almost becomes nice and shiny. So it becomes a really nice sort of pea bacon herb sauce from there. Take the lemon. Squeeze that fresh lemon juice over that. Now we got a touch of acid.

That is delicious. It's like this fresh spring garden is absolutely packed with flavor. Pasta time, please. Wow. So the pasta we're looking for needs to be a little bit sort of translucent.

You want a bit of a bite on there. Mmm, 30 seconds. Look at that. So beautiful.

Here's the exciting thing about this dish. It's the kind of dish that can be done whilst you're waiting for the pasta to be cooked. And so I've done this literally in six minutes. And so you can use a thinner pasta. Capellini literally takes 90 seconds.

But the spaghetti, I can really cook with the spaghetti, it doesn't break down like the capellini would. So I love it now because, look, I call it the magical moment where all that concentration is coming into one beautiful sauce. And you can see how it's all glazed beautifully. And I've made this really nice, fresh, herby, spring, delicious sauce. And now I'm going to start adding my pasta.

I'm going to leave the momentum. Don't over drain the pasta. Leave the momentum of that in. And here's where a lot of chefs make the mistake, dumping too much pasta in without mixing it through first. I'm mixing first.

Mix, mix, mix. Another tip is don't add all the pasta, because then you can't see the greenery. And look, mix that in, let it drain. I want some water shaking in there and then again in. And now, look, I've got a nice, even distribution of all that goodness in there.

And now I start the magic. My lettuce goes in, and I just very gently fold that in. I turn the gas off and look, what started off with a really nice, humble bit of bacon in the pan has got elevated to this beautiful, rich, spring, delicious pasta dish. Now, when we come to plate, it's really important. Mixing that pasta in and not going too fast is absolutely crucial.

Okay, so you can see why I put the pasta in a third, a third, and a third, mix it round, and then just grab the tongs, go over the bowl, and look at that deliciousness. Honestly, like I said, ahead of a big run, ahead of a big swim, big bike ride the night before, this is my go to. Honestly, there's enough in there for three of you. And then I've got that nice even distribution of the pasta mix through the greens. And then look that honestly sits on there.

And because of the sort of pick me up dish that I use in training, I go a little light on the beautiful red pepper flakes and then finally get my aged Parmesan. And then just go over right at the very end and look, that is my delicious, incredible spring. Amazing pasta. Richard Blaze, I hope you enjoyed that. Thank you so much for watching.

Now, please let me know in the comments what you think of the dish. And don't forget to subscribe for more exciting videos. Thank you.


[yarpp template="list"]

View me!

The number-one best-selling pioneer of "fratire" and a leading evolutionary psychologist team up to create the dating book for guys. Whether they conducted their research in life or in the lab, experts Tucker Max and Dr. Geoffrey Miller have spent the last 20-plus years learning what women really want from their men, why they want it, and how men can deliver those qualities. The short answer: Become the best version of yourself possible, then show it off. It sounds simple, but it's not. If it were, Tinder would just be the stuff you use to start a fire. Becoming your best self requires honesty, self-awareness, hard work, and a little help. Through their website and podcasts, Max and Miller have already helped over one million guys take their first steps toward Miss Right. They have collected all of their findings in Mate, an evidence-driven, seriously funny playbook that will teach you to become a more sexually attractive and romantically successful man, the right way: No "seduction techniques" No moralizing No bullshit Just honest, straightforward talk about the most ethical, effective way to pursue the win-win relationships you want with the women who are best for you. Much of what they've discovered will surprise you, some of it will not, but all of it is important and often misunderstood. So listen up, and stop being stupid!

A one-page tool to reinvent yourself and your career. The global best seller Business Model Generation introduced a unique visual way to summarize and creatively brainstorm any business or product idea on a single sheet of paper. Business Model You uses the same powerful one-page tool to teach listeners how to draw "personal business models," which reveal new ways their skills can be adapted to the changing needs of the marketplace to reveal new, more satisfying, career and life possibilities. Produced by the same team that created Business Model Generation, this audiobook is based on the Business Model Canvas methodology, which has quickly emerged as the world's leading business model description and innovation technique. This book shows listeners how to: - Understand business model thinking and diagram their current personal business model - Understand the value of their skills in the marketplace and define their purpose - Articulate a vision for change - Create a new personal business model harmonized with that vision - And most important, test and implement the new model When you implement the one-page tool from Business Model You, you create a game-changing business model for your life and career.

The bible for bringing cutting-edge products to larger markets—now revised and updated with new insights into the realities of high-tech marketing In Crossing the Chasm, Geoffrey A. Moore shows that in the Technology Adoption Life Cycle—which begins with innovators and moves to early adopters, early majority, late majority, and laggards—there is a vast chasm between the early adopters and the early majority. While early adopters are willing to sacrifice for the advantage of being first, the early majority waits until they know that the technology actually offers improvements in productivity. The challenge for innovators and marketers is to narrow this chasm and ultimately accelerate adoption across every segment. This third edition brings Moore's classic work up to date with dozens of new examples of successes and failures, new strategies for marketing in the digital world, and Moore's most current insights and findings. He also includes two new appendices, the first connecting the ideas in Crossing the Chasm to work subsequently published in his Inside the Tornado, and the second presenting his recent groundbreaking work for technology adoption models for high-tech consumer markets.

Endless terror. Refugee waves. An unfixable global economy. Surprising election results. New billion-dollar fortunes. Miracle medical advances. What if they were all connected? What if you could understand why? The Seventh Sense is the story of what all of today's successful figures see and feel: the forces that are invisible to most of us but explain everything from explosive technological change to uneasy political ripples. The secret to power now is understanding our new age of networks. Not merely the Internet, but also webs of trade, finance, and even DNA. Based on his years of advising generals, CEOs, and politicians, Ramo takes us into the opaque heart of our world's rapidly connected systems and teaches us what the losers are not yet seeing -- and what the victors of this age already know.

This lushly illustrated history of popular entertainment takes a long-zoom approach, contending that the pursuit of novelty and wonder is a powerful driver of world-shaping technological change. Steven Johnson argues that, throughout history, the cutting edge of innovation lies wherever people are working the hardest to keep themselves and others amused. Johnson’s storytelling is just as delightful as the inventions he describes, full of surprising stops along the journey from simple concepts to complex modern systems. He introduces us to the colorful innovators of leisure: the explorers, proprietors, showmen, and artists who changed the trajectory of history with their luxurious wares, exotic meals, taverns, gambling tables, and magic shows. In Wonderland, Johnson compellingly argues that observers of technological and social trends should be looking for clues in novel amusements. You’ll find the future wherever people are having the most fun.

Nothing “goes viral.” If you think a popular movie, song, or app came out of nowhere to become a word-of-mouth success in today’s crowded media environment, you’re missing the real story. Each blockbuster has a secret history—of power, influence, dark broadcasters, and passionate cults that turn some new products into cultural phenomena. Even the most brilliant ideas wither in obscurity if they fail to connect with the right network, and the consumers that matter most aren't the early adopters, but rather their friends, followers, and imitators -- the audience of your audience. In his groundbreaking investigation, Atlantic senior editor Derek Thompson uncovers the hidden psychology of why we like what we like and reveals the economics of cultural markets that invisibly shape our lives. Shattering the sentimental myths of hit-making that dominate pop culture and business, Thompson shows quality is insufficient for success, nobody has "good taste," and some of the most popular products in history were one bad break away from utter failure. It may be a new world, but there are some enduring truths to what audiences and consumers want. People love a familiar surprise: a product that is bold, yet sneakily recognizable. Every business, every artist, every person looking to promote themselves and their work wants to know what makes some works so successful while others disappear. Hit Makers is a magical mystery tour through the last century of pop culture blockbusters and the most valuable currency of the twenty-first century—people’s attention. From the dawn of impressionist art to the future of Facebook, from small Etsy designers to the origin of Star Wars, Derek Thompson leaves no pet rock unturned to tell the fascinating story of how culture happens and why things become popular. In Hit Makers, Derek Thompson investigates: · The secret link between ESPN's sticky programming and the The Weeknd's catchy choruses · Why Facebook is today’s most important newspaper · How advertising critics predicted Donald Trump · The 5th grader who accidentally launched "Rock Around the Clock," the biggest hit in rock and roll history · How Barack Obama and his speechwriters think of themselves as songwriters · How Disney conquered the world—but the future of hits belongs to savvy amateurs and individuals · The French collector who accidentally created the Impressionist canon · Quantitative evidence that the biggest music hits aren’t always the best · Why almost all Hollywood blockbusters are sequels, reboots, and adaptations · Why one year--1991--is responsible for the way pop music sounds today · Why another year --1932--created the business model of film · How data scientists proved that “going viral” is a myth · How 19th century immigration patterns explain the most heard song in the Western Hemisphere

Ours is often called an information economy, but at a moment when access to information is virtually unlimited, our attention has become the ultimate commodity. In nearly every moment of our waking lives, we face a barrage of efforts to harvest our attention. This condition is not simply the byproduct of recent technological innovations but the result of more than a century's growth and expansion in the industries that feed on human attention. Wu’s narrative begins in the nineteenth century, when Benjamin Day discovered he could get rich selling newspapers for a penny. Since then, every new medium—from radio to television to Internet companies such as Google and Facebook—has attained commercial viability and immense riches by turning itself into an advertising platform. Since the early days, the basic business model of “attention merchants” has never changed: free diversion in exchange for a moment of your time, sold in turn to the highest-bidding advertiser. Full of lively, unexpected storytelling and piercing insight, The Attention Merchants lays bare the true nature of a ubiquitous reality we can no longer afford to accept at face value.

Some people think that in today’s hyper-competitive world, it’s the tough, take-no-prisoners type who comes out on top. But in reality, argues New York Times bestselling author Dave Kerpen, it’s actually those with the best people skills who win the day. Those who build the right relationships. Those who truly understand and connect with their colleagues, their customers, their partners. Those who can teach, lead, and inspire. In a world where we are constantly connected, and social media has become the primary way we communicate, the key to getting ahead is being the person others like, respect, and trust. Because no matter who you are or what profession you're in, success is contingent less on what you can do for yourself, but on what other people are willing to do for you. Here, through 53 bite-sized, easy-to-execute, and often counterintuitive tips, you’ll learn to master the 11 People Skills that will get you more of what you want at work, at home, and in life. For example, you’ll learn: · The single most important question you can ever ask to win attention in a meeting · The one simple key to networking that nobody talks about · How to remain top of mind for thousands of people, everyday · Why it usually pays to be the one to give the bad news · How to blow off the right people · And why, when in doubt, buy him a Bonsai A book best described as “How to Win Friends and Influence People for today’s world,” The Art of People shows how to charm and win over anyone to be more successful at work and outside of it.

As an Amazon Associate I earn from qualifying purchases.