Tag: Baked

Stuffed calamari baked in the Apulian style, a journey through flavors into the heart of traditional cuisine – Italian cuisine reinvented by Gordon Ramsay

The origins of Apulian baked stuffed calamari they blend with the rich local gastronomic tradition, known for enhancing local ingredients. THE calamarifished in the waters of the Adriatic and Ionian Seas, form the basis of this second course of fish. Their delicate texture blends harmoniously with the interior, giving an authentic seaside note. The stuffed, the cornerstone of the preparation, is a mixture of carefully selected ingredients. The potatoes, inserted into the heart of the squid, ensure a creamy consistency and an enveloping flavour. The fresh aromas of parsley, garlic and black pepper are expertly dosed to enrich the dish, but without overwhelming the delicacy of the preparation. Cleaning and cooking the squid, followed by making the filling, are the first steps to prepare the filling Apulian recipe. The potatoes are boiled, then mashed and mixed with the other ingredients.

The mixture, flavored with a lemon squeeze, is subsequently inserted inside the squid, which are carefully sealed to maintain juiciness during baking. This technique ensures uniform browning. The final result is a tasty second course, which combines the freshness of the sea with the robustness of the vegetables, creating a distinctive harmony of flavours. The Apulian-style baked stuffed calamari are ideal for serving in special moments, celebrating the typical conviviality of Italian cuisine, enjoyed in company, accompanied by a fresh white wine from the region, which will further enhance the flavours. Cook this delight with us and your guests will be enchanted!

Baked pasta with cauliflower and sausage – Italian cuisine reinvented by Gordon Ramsay

There baked pasta with cauliflower and sausage it is a special white variant of the common baked pasta, with bechamel, mozzarella and parmesan. It takes less than an hour to bring it to the table and is truly delicious, particularly suitable for important occasions, parties or anniversaries. Another original version of white baked pasta is this.

How to make baked pasta with cauliflower and sausage

The exquisite baked pasta with cauliflower and sausage It is prepared by cleaning and cutting the cauliflower into pieces which is boiled in a pan in plenty of cooking water, then you move on to cooking the sausage in a pan with oil and onion, add the cauliflower and then also the pasta (any type of format is fine short). Lastly, diced mozzarella, parmesan, breadcrumbs are added and baked at 180 degrees for 15 minutes. Here are all the steps.

Duck with orange recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the duck a l’orange recipe, char the skin of the duck to remove any remaining feathers.

Step 2

Season it inside with salt, pepper, 1 sprig of rosemary and 1/2 orange cut into segments.

Step 3

Place the duck in a baking dish, salt and pepper the outside as well. Surround it with 8 peeled shallots and 2 oranges cut into segments.

Step 4

Melt 20 g of butter in a small saucepan and sauté the last shallot, peeled and sliced, with 1 tablespoon of sugar.

Step 5

Let it caramelize slightly, then add 2 tablespoons of vinegar and 2 tablespoons of orange liqueur. When the liquid has dried, add the juice of 2 oranges and the anise. After 1 minute, add the chicken broth and let the sauce reduce for 2-3 minutes, then pour it over the duck.

Step 6

Bake it at 200°C for 50-60 minutes. Remove it from the oven and place it on a serving plate, with the shallots and oranges around it.

Step 7

Recover the cooking sauce, let it reduce for 1 minute, adding a knob of butter to make it shinier. Serve it with the duck.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada