Tag: recipe

Pizza Rossini – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Prepare the dough: Combine flour, yeast and water in a bowl and mix well, then add oil and salt and continue to work.

Once you have obtained a smooth and elastic dough, transfer it to a bowl lightly greased with oil, brush with a little oil, cover with cling film and leave to rise for at least 10 hours or until it doubles in size.

When the dough is almost ready, start preparing the other ingredients: cook the hard-boiled eggs (about 8 minutes), then shell them and cut them into slices.

Cut the fior di latte into cubes.

Season the puree with salt, oil and oregano.

Take the dough and roll it out onto a lightly oiled baking tray.

Season with the sauce and cook for about 5-7 minutes in a fan oven preheated to 250°C.
Remove from the oven, add the fior di latte and cook for another 5-7 minutes.

Remove from the oven and season with eggs and mayonnaise.

The Rossini pizza is ready, all you have to do is serve it immediately.

Mayonnaise Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Creamy, inviting, delicious: mayonnaise is one of the most loved and widespread sauces in the world. So much so that supermarket shelves are full of it and it has become customary to buy it. Preparing it at home, however, is not difficult at all. By following our recipe-tutorial you won’t go wrong.

Is mayonnaise French or Spanish?

Although most attribute the paternity of mayonnaise to the French, the first written document of the mayonnaise recipe is found in the Spanish manuscript Art de la Cuina, the free Menorcan cuisine of the s. XVIII by Fra Francesco Roger, a Franciscan friar of the Real Monasterio de Santa Clara. Not only that, according to some theories his birth occurred during the Carthaginian rule in Spain with reference to the geographical area of the island of Minorca. Another hypothesis is that mayonnaise was born in the French city of Bayonne and mayonnaise it would be a modification of bayonnaisebut there are still many various theories that have emerged over the centuries.

Pasta asparagus and speck – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First of all, wash the asparagus, clean them by removing the lower part of the stem and cut them into rounds, keeping the tips whole to be able to decorate the dish at the end.

Peel the onion, cut it into thin slices and leave it to fry in a large non-stick pan with some oil, then add the asparagus, a drizzle of water (without covering the asparagus) and a pinch of salt and leave to cook for about 10 minutes or until the asparagus has softened.

Once cooked, keep a few tips aside to decorate the dish and blend the rest with a blender or blender until you obtain a velvety mixture.

Cut the speck into cubes and leave it to brown in the same pan in which you cooked the asparagus.

In the meantime, cook the pasta in plenty of lightly salted boiling water.

Add the cream soup to the speck and mix, then drain the pasta al dente with a slotted spoon directly into the pan and leave to flavor quickly, finally add salt if necessary.

The asparagus and speck pasta is ready, all you have to do is plate it, decorate with asparagus tips and serve.