All recipes written by Gordon Ramsay
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There tart with peaches and amaretti it is a delicious spring recipe to make with the first peaches of the season. The taste is delicate but very aromatic thanks to the scent of amaretti that characterizes this dessert.
A friend of Buonissimo, a dessert expert, reveals the secret of her original recipe for peach and amaretti tart, which can also be made with homemade peach jam.
From: Aunt Marisa for the #familyrecipes column
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Heat the amaretto liqueur with the candied orange in a bain-marie; leave to infuse for 25 minutes: the liqueur takes on the aroma without evaporating.
Heat the butter with 1 clove of garlic crushed in its peel, 4 sage leaves, 3 walnut kernels, 1 tablespoon of raisins, salt and pepper. Cook until the butter takes on a hazelnut colour.
Place the capon, 1 sprig of rosemary, 2 sprigs of parsley, 4 peppercorns, the cross-cut tomato, the celery pieces, the onion peeled and cut into 4, the leek into strips, 5 leaves of sage, thyme.
Pour the butter over the capon, add the wine and cover everything with cold water. Simmer for 1 hour; then add the amaretto with the candied fruit and 1 tablespoon of coarse salt.
Cook for another 1 hour and 30 minutes.
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1) Peel the pumpkin, remove the seeds and cut the pulp into small pieces. Cook it steamed for about 15 minutes or until tender if pricked with a fork, blend it and season it with salt and pepper.
2) Cleanse the radicchio, cut it julienne, wash it, dry it and toss in a pan with 4 tablespoons of oil. As soon as it fades, wet it with the vinegar, season with salt and pepper and continue cooking for a couple of minutes. Take it off from fire.
3) Boil tagliolini in abundant salted water; while they are cooking dilute the pumpkin pulp with the cooking water until it becomes fluid. Drain the pasta and toss with the pumpkin pulp and radicchio. Serve it, garnish each portion with the walnut kernels and the crumbled amaretti biscuits and sprinkle the plates with the coffee powder passed through a fine mesh strainer.
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