Tag: appetizer

cod carpaccio with citrus fruits and black olives, for a refined appetizer – Italian cuisine reinvented by Gordon Ramsay

The cod carpaccio it is a classic of Italian cuisine, particularly widespread in coastal regions. The practice of preparing raw fish in thin slices, inspired by the famous meat carpaccio, was subsequently adapted to cod to exploit its delicacy and distinctive flavour. The history of this dish is intertwined with Mediterranean culture, where the ingredient played a crucial role in past centuries as an alternative to fresh fish during Lent. The carpaccio technique, however, is more recent, dating back to the last century, attributed to the famous Harry’s Bar restaurant in Venice. Since then, the preparation has become a renowned appetizer, appreciated for its lightness and refinement. The combination of flavors in this dish is an example of culinary balance.

Cod, being a fish with firm and delicate flesh, goes perfectly with the acidity and sweetness of citrus fruits. The freshness of the orange and grapefruit segments harmonizes with the flavor of the black olives, creating a symphony of flavors that conquers the palate. The ideal time to serve this delicious starter it is during the warmer seasons, when lightness and freshness meet the desire for lighter and livelier foods. The dish can serve as a refined opening to a summer lunch or an elegant dinner, stimulating the palate and preparing guests for more complex culinary experiences. The preparation of the dish requires precision and attention in the selection of ingredients. The cod must be carefully desalted and cut into thin slices. Citrus fruits must be peeled and carefully cut to preserve their integrity, while black olives, with their intense flavour, must be used sparingly so as not to overpower the other flavours. Bring this delicacy to the table and amaze your guests with a truly extraordinary appetizer.

Octopus salad and turmeric potato cream recipe – Italian cuisine reinvented by Gordon Ramsay

L’octopus salad with potatoes it is a classic appetizer which however it can be varied in many ways to always bring it to the table with a different touch.

For the Christmas menuthe manager of our editorial kitchen Sara Foschiniof Neapolitan origins, with his friend Paolo Bussolino, of Apulian and Campania origins, created this recipe which revisits a traditional holiday dish with a special ingredient. The octopus and potato salad is served placed on a turmeric potato cream which makes the dish more colorful and enveloping.

Also discover these recipes: Octopus, potatoes, olives and dried tomatoes, Octopus in salad, the modern version, Octopus, bean and pomegranate salad, Octopus, chickpea, fennel and orange salad.

Recipe Apulian Pettole with Taggiasca olives and anchovies, the Christmas appetizer – Italian cuisine reinvented by Gordon Ramsay

The breasts they are a typical Apulian appetizer that is cooked all year round, but which are traditionally prepared on the occasion of the holidays between November and December, San Martino, the Immaculate Conception and Christmas Eve. They are also called pittule and they are fried balls of leavened dough.

As well as in Puglia they are also widespread in Basilicata, Campania, Calabria and can be done in savory or sweet version depending on the ingredients that are added to the mixture water and flour.

Here we offer you the recipe made by four hands by Sara Foschinithe manager of our editorial kitchen, of Neapolitan origins, and Paolo Bussolinoa veterinarian from Turin with origins from Puglia and Campania, two friends who cooked their festive dishes with some special ingredients, in this case Taggiasca olives and anchovies.