Tag: black olives

cod carpaccio with citrus fruits and black olives, for a refined appetizer – Italian cuisine reinvented by Gordon Ramsay

The cod carpaccio it is a classic of Italian cuisine, particularly widespread in coastal regions. The practice of preparing raw fish in thin slices, inspired by the famous meat carpaccio, was subsequently adapted to cod to exploit its delicacy and distinctive flavour. The history of this dish is intertwined with Mediterranean culture, where the ingredient played a crucial role in past centuries as an alternative to fresh fish during Lent. The carpaccio technique, however, is more recent, dating back to the last century, attributed to the famous Harry’s Bar restaurant in Venice. Since then, the preparation has become a renowned appetizer, appreciated for its lightness and refinement. The combination of flavors in this dish is an example of culinary balance.

Cod, being a fish with firm and delicate flesh, goes perfectly with the acidity and sweetness of citrus fruits. The freshness of the orange and grapefruit segments harmonizes with the flavor of the black olives, creating a symphony of flavors that conquers the palate. The ideal time to serve this delicious starter it is during the warmer seasons, when lightness and freshness meet the desire for lighter and livelier foods. The dish can serve as a refined opening to a summer lunch or an elegant dinner, stimulating the palate and preparing guests for more complex culinary experiences. The preparation of the dish requires precision and attention in the selection of ingredients. The cod must be carefully desalted and cut into thin slices. Citrus fruits must be peeled and carefully cut to preserve their integrity, while black olives, with their intense flavour, must be used sparingly so as not to overpower the other flavours. Bring this delicacy to the table and amaze your guests with a truly extraordinary appetizer.

Christmas cake with olives and rosemary, a masterpiece for your holidays – Italian cuisine reinvented by Gordon Ramsay

There Christmas cake with olives and rosemary it’s an excellent savory option that fits perfectly into the context of the holidays. This dish is not tied to a specific region, but its popularity extends across different cuisines, offering a variation that satisfies palates looking for different flavors. There delicious savory recipe of this cake has ancient roots and has evolved over time, adapting to local culinary preferences, appreciated for its versatility and rich flavour. The combination of key ingredients such as green olives, black olives And fresh rosemary it is what gives the dish a distinctive flavor profile, mixing a salty and juicy note with a herbaceous character.

The base, often prepared with flour, yeast, and eggs, helps to give a soft and slightly crumbly consistency. The Christmas cake with olives and rosemary is a dish that can be served in different contexts during the holidays. It can act as appetizers in a Christmas lunch or dinner, offering a savory alternative to traditional sweet preparations. It is also a suitable choice for buffets or tables set during meetings of this period, adding a touch of refinement to the culinary options available. Don’t miss this splendid occasion and delight your guests with the olive and rosemary Christmas cake.

Italian Tuna and Brown Rice Salad (Riso e Tonno)

Using two basic pantry items—tuna and brown rice – plus capers, good quality chopped olives, frozen mixed vegetables and fresh lemon juice, you can create this easy, make-ahead, healthy salad loaded with flavor and perfect to pack for lunch or a picnic!

As a test, I left one refrigerated in a jar overnight to take to the beach. The next day I had it for lunch and thought it tasted even better as the flavors had a chance to meld.

This was inspired by an imported can of Rio Mare Italian Riso e Tonno someone brought back from Italy. The flavors were SO good, I wanted more so I set out to replicate the same exact flavor using brown rice instead.

Believe it or not, it took me a few attempts to get it JUST right. Here’s what I did – first attempt I used plain canned albacore tuna packed in water with canned black olives and all the other ingredients listed below – it was pretty dry and lacked the flavor I was trying to match. I went back to the store and picked up some canned Italian tuna packed in olive oil (I was adding oil to the salad anyway) and good quality olives. Tonno Genova was the brand of tuna I bought, it’s a little pricier than regular tuna but not by much. Each can cost me three dollars and was available in my local supermarket. I believe it’s also available in Costco and Walmart, you can also buy it by the case on Amazon^[1]. Amazing the difference it makes in flavor and it wasn’t dry at all. I drained the tuna really well and reserved some of the olive oil to add to my salad – winner!

So for those of you who are going to ask me can you use canned tuna packed in water or canned black olives – the answer is yes, but it won’t taste as good as my final recipe. Up to you!

Italian Tuna and Rice Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 cup • Old Points: 3 • Weight Watchers Points+: 4 pt
Calories: 157.5 • Fat: 5.5 g • Protein: 10.5 g • Carb: 17 g • Fiber: 3 g • Sugar: 0 g
Sodium: 240 mg • Cholesterol: 5 mg

Ingredients:

2 cans (4 oz each drained) Italian premium yellowfin canned tuna in oil, drained
1 cup cooked and cooled brown rice
8 oz frozen classic mixed vegetables (Bird’s Eye) cooked and cooled
1/4 cup good quality sliced black olives
2 tbsp drained capers (plus 1 tbsp of the brine)
1/4 cup chopped red bell pepper
juice of 1/2 lemon
1/2 tbsp olive oil (I used from the can)

Directions:

Drain the tuna well reserving the oil and set the oil aside.

In a large work bowl, combine the rice, drained tuna, vegetables, black olives, capers and bell pepper. Pour 1 tablespoon of the brine from the capers into the bowl along with the juice of 1/2 lemon and 1/2 tablespoon of the oil and toss well.

References

^{^} by the case on Amazon (www.amazon.com)