Tag: soup

Cannellini bean soup – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First, rinse the beans well, place them in a bowl, cover them with plenty of cold water and let them rest overnight.

The next day, drain them and place them in a large pot, clean and wash 1 carrot, 1 stick of celery, the garlic and the tomato and add them to the beans.
Cover again with very abundant cold water (the broth left after cooking will be used later) and leave to cook for about 1 hour, or until the beans are well cooked.
Remember not to add cold water or salt during cooking.

Drain the beans, reserving the broth and set the vegetables aside.

Peel the potato and cut it into cubes.

Peel and chop the remaining celery and carrot as well as the onion.

Sauté the mince in a saucepan with oil, then add the beans and potato, cover with the broth and cook for about 20 minutes.

When the potato is well cooked, turn off the heat and blend with a blender, then season with salt and pepper and mix before plating.

The cannellini bean cream soup is ready, serve it with fresh pepper, a drizzle of oil and a little bread.

Chickpea cacciucco, the veg version of the Tuscan soup – Italian cuisine reinvented by Gordon Ramsay

If we say chickpea cacciucco, to some it might seem like heresy. But is not so. The origins of the caciucco are lost among myths and legends: the typical Livorno fish soup was initially part of the poor cuisine, but over time the term “cacciucco” has taken on a meaning of “mixture” and for this reason there are several variations: of meat, game, fish and also legumes. The ingredients of the traditional cacciucco alla livornese originally included waste fish, but over time the recipe has evolved and today it is also possible to find shellfish and more valuable varieties of fish.

Then, there’s the chickpea cacciucco, the Tuscan soup based on chickpeas and chard that we offer you today. It is a version based on chickpeas where these super protein legumes are cooked in a broth of tomato and red wine, celery, carrot, onion, garlic and sage – as in the traditional recipe. We also added chard, but you can also use spinach or kale, if you prefer their flavor.

Certain that your friends and family will do an encore tasting, we let you get to work with this chickpea cacciucco.

The recipe for chickpea cacciucco

Difficulty: easy
Time: 45 minutes

how to make the perfect prawn soup, also known as sopa de camarones – Italian cuisine reinvented by Gordon Ramsay

The roots of sopa de camarones are rooted in the Cuban culinary tradition, famous for exalting the fruits of the sea. Also known as Cuban shrimp souprequires fresh ingredients: fresh shrimp, ripe tomatoes, onion, garlic, black pepper and chili. This blend creates a soup with a complex flavor, passed down from generation to generation as a Cuban gastronomic treasure. Ideal on winter days, this dish offers incomparable comfort. The preparation is simple but requires attention: clean the prawns, fry the onion, garlic and tomatoes, then add the prawns to the broth for an enveloping seafood flavour. Follow our recipe for an impeccable culinary journey!