Tag: autumn

Vegetable Soufflé Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Its name comes from the French verb souffler, which means to blow: the souffléIn fact, it’s all about air. A perfect soufflé it swells during cooking and it feels soft and light; it is not the same as flan which is cooked, always in the oven, but in a bain-marie.

The secret to the success of the soufflé is the egg whites which must be whipped until stiff and then incorporated into the rest of the mixture. Soufflé can be made with many ingredients: in this case we show you a vegetable souffléperfect for to recycle vegetables left over from other preparations.

Also try the cheese soufflewhich can be a recipe for recycling leftover cheeses, and the Spinach, gorgonzola and walnut soufflé.

Brandade Recipe | The Italian kitchen – Italian Cuisine

There brandade it is a typical preparation of Southern France, Provence and Languedoc. It’s based on salted cod which is creamed with milk and oil. The result of the preparation must be one soft cream.

Traditionally it is served as an appetizer garlic bread croutonsbut it can also be accompanied with polenta croutons as is done with Venetian cod which, however, is actually prepared with stockfishor dried cod, while cod is cod preserved in salt.

We have also experimented with this preparation with other types of fish, so if you are also curious, try these recipes: Brandade of monkfish au gratin with vegetables, Hake brandade, Bread boxes with cod brandade.

Recipe Tagliatelle with Bolognese sauce, the traditional recipe – Italian Cuisine

A plate of noodles season with Bolognese sauce it is able to sweep away all our thoughts in a single forkful. Symbol of Emilian home cooking, but also of most genuine trattorias in EmiliaFor many, tagliatelle with Bolognese sauce has the flavor of home, family, celebration and conviviality.

In the recipe the ragù is prepared with beef and pork and cooked for a long time on the stove (at least two or three hours) with the tomato (the puree, but also the concentrate). This results in an ideal condiment for Homemade handmade egg pastatagliatelle as in this case, but also pappardelletagliolini, ravioli.

Discover the recipe and also a tip for enjoying ragù without pasta!