Tag: anchovies

Bagna cauda recipe by Pope Francis, the recipe – Italian cuisine reinvented by Gordon Ramsay

What does that have to do with it bagna cauda with Pope francesco? You must know how great the emigration was from Piedmont in Argentina and that there are many Piedmontese dishes popular in the South American country among third and fourth generation immigrants and in Argentine cuisine in general.

In Carlo Petrini’s book-interview, Terrafutura. Dialogues with Pope Francis on integral ecology in 2020, Pope Bergoglio he remembers the lunches of his youth in a community of Piedmontese immigrants.

While on working days we ate almost exclusively there polentaon holidays the bagna cauda reigned which in Argentina ended up becoming the «Italian Sunday lunch dish, known by the name of baña cauda. In a further Argentine elaboration, baña cauda is also poured over the agnolotti (ravioles) or on Milanese steak. Discover the recipe.

Pasta with mushrooms and anchovies – Italian cuisine reinvented by Gordon Ramsay

Prepare the ingredients: wash and chop the parsley, peel and cut the mushrooms.

Melt a little butter in a large non-stick pan, let the garlic brown, then add the mushrooms and parsley and cook over medium-low heat for about 10 minutes.

In the meantime, in another non-stick pan, heat a little oil and add the anchovies, breaking them into pieces and leaving them to cook over a low heat until they fall apart, so as to form a sort of anchovy paste.

Cook the pasta in plenty of lightly salted water already boiling.

Drain the pasta al dente, add it to the mushrooms and mix it with the anchovy paste and a little cooking water (if necessary), then, if necessary, add salt.

The pasta with mushrooms and anchovies is ready, serve it hot.

Risotto recipe with broccoli cream, anchovy breadcrumbs and gorgonzola fondue, the recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Peel the broccoli stems, eliminating the external, more fibrous part, and cut them into small pieces. Cook them in boiling salted water, together with the leaves, for about 20 minutes; finally blend them with a little of their cooking water, keeping the rest aside after filtering it.

Step 2

Sift the cream obtained.

Step 3

Cut the breadcrumbs into small pieces, toast it in the oven for a few minutes and blend it. Sauté it in the pan until it turns golden, turn off the heat and add 20 g of grated parmesan.

Step 4

Desalt the anchovies well and melt them in a pan with 3-4 tablespoons of oil, stirring occasionally; add the bread and parmesan mixture, mix, leave to flavor and turn off the heat.

Step 5

Prepare the fondue: heat the cream in a saucepan until it begins to simmer; add the gorgonzola and mix until it has melted.

Step 6

Chop the onion and sauté it with a drizzle of oil in a shallow saucepan; pour in the rice, toast it for 1 minute, then blend
with a splash of white wine.

Step 7

Cook the rice, wetting it from time to time with a ladle of the broccoli cooking water; halfway through cooking, add the broccoli cream, salt and pepper. When the risotto is ready, turn off the heat and stir in the butter and 20 g of parmesan.

Step 8

Let it rest for 2 minutes, then distribute it among the plates and complete with the gorgonzola fondue and the anchovy breadcrumbs.

Recipe: Sara Foschini, Photo: Maurizio Camagna, Styling: Beatrice Prada

Maurizio Camagna