Tag: appetizer

Aromatic herb bread recipe, the recipe for Easter – Italian cuisine reinvented by Gordon Ramsay

From north to south Italy, in many countries it is tradition to prepare for the Easter holidays Easter breada leavened product that we start enjoying all together from Sunday breakfast and that can be sweet or salty.

With today’s recipe we offer you a savory version, that is, a milk bread stuffed with ricotta at aromatic herbs to which we have given the shape of donut it’s a streaked effect on surface. To prepare it, plan ahead because the recipe requires about 5 hours, of which 3 are for leavening.

Also discover these recipes for Easter bread: Umbrian cheese pizza, Casatiello Napoletano, Easter cake, Easter grows.

Recipe Polenta salad with fontina, soppressata and red cabbage, original appetizer – Italian cuisine reinvented by Gordon Ramsay

Step 1

Cut the zest of half an orange into strips, place them in a pan covered with cold water, bring to the boil over a high heat and drain immediately. Clean the cabbage and cut it very thinly, add the orange peels, the juice of 1/2 lemon and 4 tablespoons of oil, salt and pepper. Leave to macerate for 30 minutes.

Step 2

Cut the polenta into thin slices (5 mm), brown it in a hot pan on both sides (2-3 minutes per side). Also cut the fontina into thin slices.

Step 3

Place a base of cabbage on 4 small plates and then continue in layers until all the ingredients are used up, alternating polenta, fontina and soppressa. Complete with coarsely chopped fresh dill.

Recipe: Walter Pedrazzi Photos: Davide Maestri, Styling: Beatrice Prada

Appetizer Recipe for Beer Corn Fritters with Cheese Fondue – Italian cuisine reinvented by Gordon Ramsay

For a truly delicious appetizer, today we offer you these Beer corn fritters with cheese fondue. We have prepared them with yellow flour foilground to fine grain, suitable for making sweets, cookies And polenta. But today, let’s put the pot aside and use it for this original dish.

Pancake dough is one batter prepared with flour, parmesan, eggs and beer which is fried by spoonfuls in theseed oil boiling hot: the pancakes are then served hot accompanied by fondue prepared with fontina cheese.

Also discover: Green pancakes with bitto fondue, Overcooked pasta pancakes with three classic sauces, Savory ricotta pancakes, Polenta with Grana Padano fondue and corn butter.