Tag: breadcrumbs

turnip greens and anchovies in an enveloping and tasty pasta – Italian cuisine reinvented by Gordon Ramsay

turnip greens and anchovies in an enveloping and tasty pasta



In the heart of the regional gastronomic tradition, the pasta with turnip greens, anchovies and breadcrumbs presents itself as a culinary icon rich in history and authenticity. Originally from some areas of southern Italy, this tasty first course embodies the gastronomic knowledge passed down from generation to generation. The history of original regional recipe it is intertwined with local customs, reflecting the resources available in the area and the creativity of native chefs in creating delicious and satisfying dishes.

Advice

Add the breadcrumbs only at the end, guaranteeing its crunchiness. For an extra touch, you can enrich the dish with a drizzle of high-quality olive oil before serving. Prepare the dish during the winter season, when the turnip greens are at their freshest. This dish is perfect for an informal lunch or dinner with friends or family, as well as for celebrations, special occasions and more formal convivial gatherings, adding a touch of warmth and comfort to the table.



Mediterranean taste, simple and refined recipe for baked artichokes – Italian cuisine reinvented by Gordon Ramsay

Mediterranean taste, simple and refined recipe for baked artichokes



THE Baked artichokes with tuna, cherry tomatoes and breadcrumbs they constitute a gastronomic delight of Mediterranean origins. This dish, simple in its execution, but rich in flavours, is a testimony to the ability to combine fresh ingredients in a harmonious way, enhancing the taste profile of all its components. The history can be traced back to the southern regions of Italy, where i artichokes they are a common presence on family tables. Their versatility, combined with the richness of tunato the sweetness of the cherry tomatoes and the crunchiness of bread crumbs, creates a recipe, which celebrates the flavors of the land and the sea. Sicily and Campania are regions that have contributed significantly to the diffusion of this preparation. To best prepare the dish, it is necessary to carefully clean and prepare the artichokes, removing the external leaves and cutting the tips, until the hearts are tender and free of thorns. These should then be lightly boiled to make them softer and then cut into wedges. In the meantime, the cherry tomatoes are cut in half, the tuna drained and the breadcrumbs worked with a touch of minced garlic. The ingredients are then combined in a baking pan, distributing them evenly. The breadcrumbs, seasoned with extra virgin olive oil, black pepper and salt, are sprinkled on the surface, creating a golden crust during cooking. The flavor combination is amazing. The tasting offers a mix of bitterness, delicacy, sweetness and crunchiness, making this single dish suitable to be enjoyed in any season, with preference for spring and summer, when the vegetables reach maximum ripeness and offer their most pronounced flavour. Prepare artichokes with tuna, cherry tomatoes and breadcrumbs with us. You will bring a piece of the Mediterranean to your tables!



Risotto recipe with broccoli cream, anchovy breadcrumbs and gorgonzola fondue, the recipe – Italian cuisine reinvented by Gordon Ramsay


Step 1

Peel the broccoli stems, eliminating the external, more fibrous part, and cut them into small pieces. Cook them in boiling salted water, together with the leaves, for about 20 minutes; finally blend them with a little of their cooking water, keeping the rest aside after filtering it.

Step 2

Sift the cream obtained.

Step 3

Cut the breadcrumbs into small pieces, toast it in the oven for a few minutes and blend it. Sauté it in the pan until it turns golden, turn off the heat and add 20 g of grated parmesan.

Step 4

Desalt the anchovies well and melt them in a pan with 3-4 tablespoons of oil, stirring occasionally; add the bread and parmesan mixture, mix, leave to flavor and turn off the heat.

Step 5

Prepare the fondue: heat the cream in a saucepan until it begins to simmer; add the gorgonzola and mix until it has melted.

Step 6

Chop the onion and sauté it with a drizzle of oil in a shallow saucepan; pour in the rice, toast it for 1 minute, then blend
with a splash of white wine.

Step 7

Cook the rice, wetting it from time to time with a ladle of the broccoli cooking water; halfway through cooking, add the broccoli cream, salt and pepper. When the risotto is ready, turn off the heat and stir in the butter and 20 g of parmesan.

Step 8

Let it rest for 2 minutes, then distribute it among the plates and complete with the gorgonzola fondue and the anchovy breadcrumbs.

Recipe: Sara Foschini, Photo: Maurizio Camagna, Styling: Beatrice Prada

Maurizio Camagna

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