Tag: Baked

Recipe for baked Polignano carrots with crumbled feta – Italian cuisine reinvented by Gordon Ramsay

There Polignano carrot it is cultivated in the Bari area in lands close to the sea, and therefore saline, with traditional criteria, including irrigation with brackish water. It has a variable color from yellow to purple and a particular taste savory and fresh. It also contains less sugar of common carrots.

In this recipe we offer it cooked in the oven with herbs, a preparation that is completed with toasted bread cubes, feta crumbled, chervil and ginger for an easy and light appetizer or side dish. As an alternative to Polignano carrots you can use common carrots or replace the feta with Quartirolo cheese.

Also discover these recipes: Glazed carrots, crunchy chips and green sauce, Carrots with hazelnuts and pistachio cream, Caramelized onions and baked carrots, Baked potatoes and vegetables.

Cannelloni recipe with monk’s beard and robiola – Italian cuisine reinvented by Gordon Ramsay

Step 1

Mix the semolina with 60 g of warm water, an egg, a pinch of salt and a spoonful of oil. Let the resulting dough rest for 1 hour, covered with cling film.

Step 2

Trim the friar’s beard, removing the bottom of the stems, and wash it very carefully, changing the water 2 or 3 times to remove all the dirt well. Blanch it in boiling salted water for 3 minutes, then drain it. Then sauté it for 2 minutes in a pan with 4 tablespoons of oil and 2 cloves of garlic with the peel, slightly crushed.

Step 3

Mix the robiola with the grated parmesan, salt, pepper and an egg. Chop a third of the monk’s beard and add it to the robiola, mixing (stuffing).

Step 4

Roll out the dough into thin sheets, cut them into 18 rectangles of approximately 8×10 cm. Blanch them in boiling salted water for a few seconds, then pass them in cold water, spread them on a cloth and pat them dry.

Step 5

Fill the rectangles with the filling, distributing it with a pastry bag into small strands on one of the long sides. Spread a little filling on the other long side, so that the dough adheres, closing the rectangles like cannelloni.

Step 6

Heat the cream with the milk and a crushed garlic clove. Once it boils, remove the garlic and add the corn starch dissolved in a little cold water. Cook for 5′, season with salt and pepper (béchamel sauce).

Step 7

Arrange the remaining friar’s beard on the bottom of a baking dish greased with oil, then place the cannelloni on top. Cover them with the béchamel, sprinkle everything with grated parmesan and bake at 200°C for 10.

Baked asparagus au gratin: the tastiest side dish – Italian cuisine reinvented by Gordon Ramsay

Baked asparagus au gratin should be cooked well laid out next to each other for a uniform result.

Nataliia Yankovets

Asparagus: better raw or cooked?

As you have read in the recipe, I use raw asparagus and do not let them cook first in boiling water, as I prefer them tasty, crunchy and of a nice bright green color.

If you prefer a softer consistency, cook them for a few minutes in boiling water, then drain them, dry them and sprinkle them with breadcrumbs before putting them in the oven.
Up to now we have only talked about classic green asparagus, the ones that are sold in bunches in vegetable stalls, but you can use those whites and those wild.

In these cases, however, blanch them because the former are larger and do not cook easily in the oven and the latter have a bitter taste which must be toned down.

Asparagus cooked in the oven from raw is crispier and has a brighter color.

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Not just breadcrumbs

You can also use other types of bread for the breading.
If you want something lighter and have some bread to recycle, chop the breadcrumbs which will be super crunchy once cooked in the oven.
Or opt for the pankowhich is a Japanese breadcrumbs available in many Asian shops, or try making it at home by chopping very soft white bread like the one in a loaf.
You can add some aromatic herbs to the breading as I did. In addition to parsley, mint, basil, marjoram and thyme go well with asparagus.
And for a touch of freshness, grate some Lemon peel.
I love this citrus note!