The seasons of cheese – Italian cuisine reinvented by Gordon Ramsay

Cordon bleu with Asiago DOP and radicchio


Cordon bleu with Asiago DOP and radicchio

The cordon bleu with Asiago and radicchio are a variation of the classic version with cooked ham and cheese, made with pork loin! Cordon bleu with Asiago DOP and radicchio
Cordon bleu with Asiago DOP and radicchio

Savory strudel with Asiago DOP, broccoli and sausage

Savory strudel with Asiago, broccoli and sausage: the homemade dough envelops a filling of meat, vegetables and stringy cheese! Discover the recipe. Savory strudel with Asiago DOP, broccoli and sausage
Savory strudel with Asiago DOP, broccoli and sausage

Crepes with mushroom cream and fontina cheese

Crespelle with mushroom and fontina cream are a very delicate first course, characterized by their softness, which melts in your mouth! Crepes with mushroom cream and fontina cheese
Crepes with mushroom cream and fontina cheese

Ham dumplings

The ham parcels are tasty treats perfect as an appetizer or to enrich a buffet. Discover the doses and the procedure for preparing them! Ham dumplings
Ham dumplings

Gnocchi with 4 cheeses

The recipe for gnocchi with 4 cheeses is a delicious treat, discover the recipe for homemade gnocchi and the rich cheese-based dressing! Gnocchi with 4 cheeses
Gnocchi with 4 cheeses

Gnocchi with asiago cream

Gnocchi with asiago cream are a classic first course enriched with a cream made from asiago, a typical Veneto cheese. Gnocchi with asiago cream
Gnocchi with asiago cream

Swallow’s nests

Swallow’s nests are small pinwheels of stuffed egg pasta, a tasty and succulent first course that will win over your guests! Swallow’s nests
Swallow's nests

Paccheri stuffed with cod on cheese fondue

Paccheri stuffed with cod on cheese fondue are a rich and tasty first course based on pasta and fish, served with a delicious fondue. Paccheri stuffed with cod on cheese fondue
Paccheri stuffed with cod on cheese fondue

Potato and bacon pie

The potato and bacon pie is a very rich and substantial oven-cooked single dish with potatoes, bacon, onions and bechamel! Potato and bacon pie
Potato and bacon pie

Baked Polenta

Baked polenta, an appetizing 4-cheese flan to be served as a main course. No one will resist the stringy filling! Discover the recipe. Baked Polenta
Baked Polenta

Polenta taragna

Polenta taragna, a dish from Valtellina, is prepared with mixed corn and buckwheat flours to which butter and cheese are added. Polenta taragna
Polenta taragna

Mornay sauce

Mornay sauce is a reinforced béchamel, an ideal sauce to accompany baked fish, grilled vegetables or to fill savory fried bombs. Mornay sauce
Mornay sauce

Parades with delicate truffle cream

The parades with delicate truffle cream are rustic tomato breadsticks combined with a velvety cream of potatoes and black truffle. Parades with delicate truffle cream
Parades with delicate truffle cream

Puff pastry with Caciocavallo and truffle

The classic pastries with baked caciocavallo and truffle cream are appetizers based on typical Abruzzo products. Puff pastry with Caciocavallo and truffle
Puff pastry with Caciocavallo and truffle

Courgette flan

Courgette flan is an appetizing appetizer served in single portions, made with courgettes, eggs, cheese and accompanied with Mornay sauce. Courgette flan
Courgette flan

Savory radicchio pie

The savory radicchio pie is a tasty dish, perfect to serve as an appetizer, it can also be an excellent vegetarian second course. Savory radicchio pie
Savory radicchio pie

Savory potato, onion and cheese pie

The savory potato, onion and cheese pie is an excellent appetizer to be enjoyed both cold and hot; the cake is very tasty and has a rich taste. Savory potato, onion and cheese pie
Savory potato, onion and cheese pie

Eggs Benedict with truffle and tomino fondue

Eggs Benedict with truffle and tomino fondue are a riot of flavours, a perfect dish to share for a romantic brunch. Eggs Benedict with truffle and tomino fondue
Eggs Benedict with truffle and tomino fondue

Onion soup

Onion soup au gratin, or soupe à l’oignon, is a traditional dish of French cuisine, enriched with bread and cheese. Discover the recipe! Onion soup
Onion soup

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