Tag: Dinner

Quick and easy recipe, chickpea cutlets for a light dinner – Italian cuisine reinvented by Gordon Ramsay

Quick and easy recipe, chickpea cutlets for a light dinner



Add the crushed chickpeas, cumin, coriander and paprika powder, salt and pepper, mixing well. Let it cook over medium heat for about 5-7 minutes, then remove from the heat and leave to cool. Take portions of the chickpea mixture and form cutletspassing them in breadcrumbs.



Tagliatelle with scampi cream: this is how you enrich your Friday dinner – Italian cuisine reinvented by Gordon Ramsay

Tagliatelle with scampi cream: this is how you enrich your Friday dinner



Presentation

Elegant in their simplicity, the tagliatelle with scampi cream I’m a first course of fish with a delicate flavour.

To prepare them it is necessary to first create a bisque made of scampi heads and shells, water, parsley, carrots and tomato paste. It will take 15 minutes for the water to flavor and the vegetables to soften enough to be easily blended. The bisque, that is, a sort of fish soupit will then be filtered, in order to eliminate any remains of the shell of the crustaceans.

The tagliatelle, strictly cooked al dente, will then be mixed in the bisque which can be, at your discretion, more or less dense.

Despite the use of scampi zest to prepare the seasoning, this dish is delicate on the palate, thanks to the presence of tomato and carrot which give it a sweetish and creamy note.

Tagliatelle with scampi cream

To plate, the advice is to keep two whole (but cooked) scampi to use as a garnish. The chopped parsley will crown the dish, to give it a fresh and flavored touch.

Ingredients for the scampi bisque

  • 4 scampi
  • 1 carrot
  • 1 sprig of parsley
  • Salt to taste
  • 10 g triple tomato concentrate
  • 300ml water

For pasta

  • 200 g egg tagliatelle
  • 2 scampi
  • Coarse salt to taste
  • Parsley to taste
  • 50 ml fresh liquid cream
  • 1 clove garlic
  • Extra virgin olive oil to taste

Method

Prepare the bisque by cleaning the carrot and slicing it. Collect it in a pot together with the heads and shells of the scampi. Chop the scampi pulp and set aside.

Add the parsley, tomato paste and water to the pot. Cook for about 15 minutes until the carrot is soft.

Blend everything with the blender and then sift the mixture.

In a pan, heat a drizzle of oil. Add the garlic, scampi pulp and whole scampi and cook. Then add the filtered bisque and cream and reduce.

Heat the water in a pan. When it boils, add salt to taste and pour in the tagliatelle.

When the tagliatelle are cooked, drain them and pour them into the pan with the scampi cream. Sauté for a minute and serve with a little chopped parsley.

Baked melted Tomino recipe, the recipe with honey, pears and walnuts – Italian cuisine reinvented by Gordon Ramsay

Baked melted Tomino recipe, the recipe with honey, pears and walnuts


If there is a cheese that on its own can become an appetizer or a second course, that is it tomino. It’s a cheese Piedmontese small in size and round in shape which can be fresh or seasoned. Precisely in this second case, the tomino has a crust that makes it suitable for cooking on the grill or in the oven. The great thing is that during cooking the crust remains compact, while the inside melts giving a delicious creaminess.

The classic preparation of grilled tomino involves the cheese being wrapped in a slice of speck, but here we propose a recipe with oven with the scented tomino from rosemary and sweetened by honeyto be served with walnuts, pears and slices of toasted bread.

Also worth trying: Baked tomino with honey, hazelnuts and lavender, Tomini with porcini mushrooms, Tomini in a puff pastry crust, Breaded Tomini, Tomato and crispy bacon sandwich.

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