Tag: Baked

Recipe Creamed cod and polenta, the recipe – Italian cuisine reinvented by Gordon Ramsay

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Step 1

Bring 1.5 liters of salted water to the boil, pour in the corn flour, stirring with a whisk, then continue mixing with a spatula for about 1 hour: you should obtain a soft polenta; roll it out onto a greased or baking paper-lined baking tray to a thickness of 1.5 cm and leave to cool.

Step 2

Peel and bone the cod very carefully. Cut it into cubes. Chop a shallot and let it sauté gently in a pan with 4 tablespoons of oil, the anchovy fillets and a small piece of chilli (measure it very sparingly), add the cod and cook it for 5 minutes so that it releases its water; then pour in the wine, let it evaporate, add the milk and cook for another 10 minutes or so; finally taste it and add salt if needed. Blend everything with the immersion blender adding another 4 tablespoons of oil.

Step 3

Cut the polenta, now cold and firm, into discs or squares and brown it in a pan with a little oil and butter until golden on both sides; alternatively, grease it lightly and bake it at 220°C for about ten minutes (croutons).

Step 4

Serve the cod on polenta croutons, finishing with a few drops of oil and chervil leaves if desired.

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Baked vegetables: 15 recipes – Italian cuisine reinvented by Gordon Ramsay

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The scent inebriates the kitchen: the baked vegetables they are ready! Very easy, quick, all you need is a tray and they don’t even get the stove dirty. And then the result is unique, delicious… More than sad vegetables, with our recipes.

Baked vegetables: easy and good all year round

The raw material almost always needs to be processed as little as possible, so that it remains easily recognisable: the condiments will make the ingredients delicious recipes. For example, baked fennel with herb and almond bread is great to bring to the table original, healthy and tasty way vegetables.

Also there pumpkin gives many emotions, prepared in the oven. With a few tricks it can become super tasty, just cut it into wedges, sprinkle it with a drizzle of oil, add salt, pepper and, if you want to be a little more daring, even a pinch of coffee. For those who are looking for a comfort food to pamper yourself, then cheeses and cured meats cannot be missing: an example? The quick baked side dish, a real delight. But also the onions stuffed with provolone, raisins and hazelnuts, which are also cheap, as well as delicious, and are truly capable of surprising even the most refined palates with that memory of the French soupe à l’oignon.

Vegetables, with their infinite palette of colors and flavours, enrich every course with taste: from the most delicious appetizers, to rich and substantial single dishes such as baked aubergines, side summer par excellence, to be sliced or even stuffed, why not. An inevitable companion for second courses of meat and fish, baked vegetables are also excellent to be enjoyed in the simplest way with just oil, salt and pepper. A cheerful diced of vegetables cut into cubes and flavored with an aromatic panure, creates an irresistible gratin during cooking and finally, spinach: have you ever tried gratinating baked ones too? Very good.

15 recipes for irresistible baked vegetables

If baking is your favorite, watch this video

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Two-colored donut recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

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For breakfast or as a snack, the bicoloured donut it’s the great classic that always makes everyone happy. There are those who prefer the white part, those with cocoa, and it’s also nice to rush to get your favorite slice. To accompany it, a glass of milk, a cappuccino or a fruit juice, and you’ll be a child again. What shouldn’t be missing? It must be tall and soft, two essential characteristics.

Which yeast to use for the two-color donut?

This donut, so sumptuous and soft as a cloud, should be made not with baking powder but with brewer’s yeast. The result will be very similar to that of a brioche bread. Impossible to resist.

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