Tag: aperitif

Chickpea hummus recipe with sweet scones – Italian cuisine reinvented by Gordon Ramsay

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After soybeans and beans, they are the chickpeas the most cultivated legumes: Asia has the record, whileHummus it is one of the most typical preparations of the Mediterranean.

Fundamental and much loved on the tables of all time, one of the greatest families of ancient Rome, that of the famous orator Cicero, even took its name from chickpeas. And theItalydespite its production volumes not comparable to Asia, stands out for its variety of the offer.

In the regions most suited to climate and tradition, many types have become typical agri-food products (Pat) or Slow Food presidia: in Tuscany we find the small chickpea from Valdarno; in Campania the Ofanto chickpea and the black chickpea of the Fortore, with thick skin and intense flavor; in Basilicata the red chickpea from Latronico, base of a sweet cocoa cream to fill fried panzerotti; in Puglia the Nardò chickpea; in Sicily the red chickpea of Cianciana, aromatic and rich in iron…

In the form of flour, chickpeas are the protagonists of many typical dishes, from farinata in Liguria to panelle in Sicily. Whole, they go into soups with other legumes and cereals such as mesciua from La Spezia or ciceri e tria, pasta and chickpeas from Salento.

And without chickpeas there would be no hummus, a sauce loved all over the world which we propose combined with in this recipe sweet scones.

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Savory mortadella and pistachio plum cake recipe – Italian cuisine reinvented by Gordon Ramsay

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The Savory mortadella and pistachio plum cake it is a truly original preparation to serve as soft appetizerbut also to put in the picnic basket for a country snack on the grass.

«Mum always worked a lot and cooking was her escape. She liked to experiment with the recipes that she found in her grandmother’s notebooks. Like this one, which comes from a family friend tells our Valentina Vercelli, who gave us this simple recipe to prepare.

With the ingredients – diced mortadella, grated Emmentaler, flour, milk, oil, unshaded pistachios, yeast, eggs, salt – you create a single mixture which is poured into a plum cake mold and baked at 180° for about 45 minutes .

Also discover these recipes: Savory plum cake with peas, pecorino and ham, Savory plum cake with olives and tomatoes, Vegetable plum cake, Greek plum cake with feta and olives, Savory plum cake with broad beans, salami and pecorino.

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Shrimp Cocktail Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

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Step 1

For the prawn cocktail recipe, peel the shallot and slice it; also peel the ginger and chop it; fry them together in a saucepan with a drizzle of oil for 2-3 minutes, then add the tomato puree and 20 g of water. Add the sugar and a pinch of salt and cook for about 1 hour and 30 minutes, adding, towards the end of cooking, the juice of 1/2 orange and a splash of Tabasco.

Step 2

Pass the sauce through a sieve to make it smoother and let it cool, obtaining an orange ketchup.

Step 3

Mix this ketchup with mayonnaise to create a brightly colored “pink” sauce.

Step 4

Shell the prawns, removing the heads and leaving only the end part of the tail.

Step 5

Open the bodies lengthwise, remove the brown fillet and season them with a pinch of salt, pepper, a splash of orange juice and grated lemon zest.

Step 6

Distribute the sauce into traditional cups and place the prawns on top. Complete with salmon and lumpfish roe to taste.

Step 7

Good to know: shell the prawns and prepare them while you cook the ketchup sauce, cover them and store them in the refrigerator. Season them only when serving them.

Step 8

Yesterday and today: raw prawns instead of cooked prawns, as was originally used. The pink sauce, obtained with homemade ketchup, has a note of orange, which recalls the seasoning of the prawns, further refreshed by the lemon zest. The unusual addition of salmon and lumpfish roe gives flavor and colour.

Step 9

Wine pairing: the prawn cocktail and the Franciacorta Rosé also get along well on a chromatic level. The Brut of Castello Bonomi is a balanced pure Pinot Noir, with pleasant aromas of berries (29 euros, castellobonomi.it).

Recipe: Patrizia Crapanzano, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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