Tag: bacon

Potato gnocchi with bacon and basil – Italian cuisine reinvented by Gordon Ramsay

Potato gnocchi with bacon and basil



To prepare the potato gnocchi with bacon and basil we have to start… with the gnocchi! They are made by boiling the potatoes, then mashing them, adding them to the flour, eggs and parmesan, preparing the gnocchi and serving them with a bacon and basil sauce. Here are the steps for potato gnocchi with bacon and basil.



Recipe Savory pie with cauliflower, leeks and bacon, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Savory pie with cauliflower, leeks and bacon, the recipe


There savoury cake it’s a preparation that we all love because it is simple, because it can be cooked with many ingredients depending on the seasonbecause both adults and children like it, because it can be served at an elegant dinner, but also prepared for lunch in the office.

If you are looking for an idea for a savory pie suitable for cold seasonhere is the recipe with cauliflower, leeks and bacon by Marco Moretto, chef at Notary Inn to Pellio Intelvi (Como), who explains how to prepare the pasta base and how to fill it with browned leeks and bacon, then with braised cauliflower and broccoli and finally with a mixture of milk, eggs and parmesan and then bake everything in the oven.

Also discover these recipes: Pumpkin and leek savory pie, Savory pie with broccoli, bacon and Camembert, Savory radicchio pie, Quiche with winter vegetables, Savory ricotta and broccoli pie, Savory tart with crunchy vegetables, Savory ricotta pie with leeks, sprouts and radicchio, Leeks in a frame, Cake with leeks and cardoncelli.

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a gustatory journey between tradition and innovation – Italian cuisine reinvented by Gordon Ramsay

a gustatory journey between tradition and innovation



Risotto with cauliflower, parmesan and bacon embodies the Christmas culinary essence of Northern Italy: this creamy dish, symbol of winter, elegantly marries authentic and traditional flavors deriving from the ancient gastronomic traditions of Emilia-Romagna and Lombardy. The roasted cauliflower gives strength to the dish, while the pancetta and parmesan, expertly dosed, give a symphony of rich and festive flavours, perfect for a culinary encounter during the Christmas holidays. The ricegrown abundantly in the rice fields of the Po Valley, becomes the protagonist of the dish, while the cauliflower, a cruciferous ingredient appreciated for its versatility, integrates perfectly into the composition, providing a delicate consistency and a scent underlined by roasting. In fact, today’s recipe suggests the use of roasted cauliflower, which adds a robust element to the overall flavor profile. There bacon, rigorously selected for its quality and flavor, contributes its rich and salty taste, further enriching the risotto with intensely meaty flavor notes. The presence of parmesan, however, carefully dosed, thanks to the saline intensity, balances all the other flavors and completes the dish in an extraordinary way. The preparation of this first course requires meticulous attention to the cooking of the rice, as well as well-defined steps for the introduction of the other ingredients, in order to preserve its success. Put on your apron, follow today’s recipe and bring a good risotto with cauliflower, parmesan and bacon to the table.



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