Tag: appetizer

Recipe Appetizer of anchovies marinated in orange, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Appetizer of anchovies marinated in orange, the recipe


The anchovies marinated in orange I’m a appetizers light, fresh and very tasty. It prepares quickly, but you must consider the hours needed for the rest marinationso plan ahead.

After cleaned the anchovies you will have to cover them with orange juice and zest And Belle green olives from Cerignola and leave to marinate in the fridge for three hours. Once the time has passed, the anchovies should be drained and you can serve them with lettuce and radishother olives, and season with salt and oil.

Also discover these recipes for marinating anchovies: Marinated anchovies, Marinated anchovies with vegetables, Marinated anchovies and sweet and sour onions, Marinated anchovies with potatoes, Marinated anchovies, broad bean and apple cream, Marinated anchovies.

Recipe Venetian polenta sheets with liver, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Venetian polenta sheets with liver, the recipe


The Venetian liver it’s a classic, with fine onions. In reality the use of this offal is common to many culinary cultures, including oriental ones: it is a popular food, and not surprisingly in Thailand is a main ingredient of nam tokthe typical spicy and delicious soup served as street food in the kiosks on the corners of busy streets.

We propose this and other recipes in the year dedicated to Marco Polo700 years after his death in 1324, for a mix of exotic dim sum and our locals cicchettito discover together that no place is really far away and no civilization is so different, not even when it comes to putting something good on your plate.

Also discover this recipe: Crostini with meatballs cooked in sauce.

broccoli cream and parmesan croutons, an irresistible appetizer – Italian cuisine reinvented by Gordon Ramsay

broccoli cream and parmesan croutons, an irresistible appetizer



Clean and cut the fresh broccoli; in a large pan, fry in olive oil, until golden brown, one medium sliced ​​onion and two finely chopped garlic cloves. Cut the potatoes into cubes and add them to the sauce together with the broccoli, mixing well. Cover with water and bring to a boil. Reduce the heat and cook until the vegetables are tender. Once cooked, blend the vegetables with an immersion blender until smooth velvety cream. Season with salt and pepper according to your taste.



Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close