Tag: Beans

Recipe Ravioloni stuffed with cod with broad beans and salami – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the ravioli with cod, broad beans and salami recipe, mix the flour with the eggs and egg yolks until you obtain a firm dough. Wrap it in cling film and let it rest in the fridge for at least 1 hour.

Step 2

Collect the cod pieces in a saucepan with 1 fresh chilli pepper divided in half, the spring onion, the potato cut into small pieces, 25 g of oil and the milk.

Step 3

Cover, bring to the heat and cook for 15-18 minutes. Drain the cod (keeping and filtering the cooking liquid) and blend it to obtain the ravioli filling.

Step 4

Cut the salami into small cubes.

Step 5

Roll out the dough into not too thin ribbons; To prevent it from drying out, work a little at a time, keeping the one you don’t use wrapped in cling film. For the decorations: distribute flower petals and chervil leaves on each ribbon, cover with a second ribbon of pastry and pass again
in the pasta machine.

Step 6

Form the ravioli: distribute some fillings well spaced on the dough ribbons, cover with another ribbon, press well all around the filling and cut out with a pastry cutter (ø 7-8 cm).

Step 7

Boil the ravioli in boiling salted water for 3 minutes, drain them and season them with the hot cod cooking liquid, the broad beans and the salami cubes.

Step 8

The right wine is a mature sparkling wine based on Pinot Noir, such as Franciacorta Pinònero Natura 2015 by Contadi Castaldi which after 60 months of aging is citrusy and fruity, with notes of aromatic herbs, and has the right structure for cured meats (38 euros , contadicastaldi.it).

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

Broad bean and pecorino mousse recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the recipe for broad bean and pecorino foam in the pods, shell the beans taking care not to break the pods: cut them with a small knife along the welding line of the two layers, then separate them delicately.

Step 2

Blanch the broad beans for 30-40 seconds in boiling salted water, drain them in a basin of cold water, then peel them.

Step 3

Blend the broad beans with the goat cheese, the pecorino cheese, a drizzle of oil and the juice of 1/2 lemon. Transfer the foam into a pastry bag and place it in the fridge to harden for at least 1 hour.

Step 4

Fill the pods with the broad bean foam, following the indentations left by the legumes. Complete with freshly ground pepper and serve with hot croutons if desired.

Step 5

Wine pairing: the Falanghina Vignasuprema 2019 by Aia dei Colombi, the result of a late harvest of the grapes, is intense, rich, perfect with broad beans and pecorino (10 euros, aiadeicolombi.it).

Recipe: Sara Partecipa, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Sagne and beans – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

The night before, soak the beans in plenty of cold water and let them rest for at least 12 hours.

The next day, first prepare the dough for the pasta: combine water and semolina in a bowl and work quickly until you obtain a loaf, wrap it in cling film and leave to rest at room temperature for at least 30 minutes.

Meanwhile, brown the bacon in a large saucepan with a little oil, then add the chopped celery, carrot and onion, the peeled garlic and the rosemary and let them sweat, then add the tomato puree.

Mix and leave to cook for 5 minutes, then add the drained and rinsed beans, cover with plenty of water and cook over a low heat, with the lid on, for at least 1 hour or until the beans are well cooked (if necessary, add more water remember to add it very hot), then remove the garlic and rosemary and season with salt and pepper.

While the beans are cooking, once the dough has rested for 30 minutes, prepare the sagne: divide the dough into 2 parts, crush 1 at a time with your hands, then roll it out with the pastry maker, starting from the thickest and gradually until a thickness of about 2 mm, then do the same thing with the second piece.
Then cut irregular diamond shapes 3-4 cm long from the sheets.

Cook the pasta for about 4 minutes in plenty of lightly salted boiling water with the addition of 1 tablespoon of oil, then drain it and add it to the sauce.

The sagne and beans are ready, all you have to do is enjoy them.