Tag: broad

Broad bean meatballs – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Broad bean meatballs - Misya's recipe


First of all, shell the broad beans from the pods, if you haven’t already done so, then blanch them in a large pan with plenty of already boiling water: drain them as soon as they are soft, then let them cool.

Once cold, transfer them to a blender and blend them, then add the egg and ricotta and blend again, season with salt, pepper and basil and (you guessed it) blend again.

Transfer the cream into a bowl and incorporate flour, parmesan and breadcrumbs: you should obtain a firm mixture: grease your hands with a little oil and form meatballs, the size of a walnut.

Dip the meatballs first in the beaten egg and then in the breadcrumbs.

When they are all ready, fry them in plenty of already hot oil.
Once golden brown, drain them on kitchen paper.

The broad bean balls are ready, serve them immediately, while they are still hot.

Orecchiette recipe with broad bean cream – Italian cuisine reinvented by Gordon Ramsay

Orecchiette recipe with broad bean cream


If you are looking for a first course for the summer that is tasty as well as easy and quick to make (for real!), try the recipe for Orecchiette with broad bean cream, almonds and ricottaready in 15 minutes, nourishing and health-giving.

To prepare it, all you have to do is blend small broad beans (without needing to cook them) with ricotta, almonds, oil, salt and pepper. You will get one cream which you will use to cream the orecchiette, previously cooked in mint-flavoured water and sautéed in a pan with a little oil and the whole broad beans.

Also discover these recipes: Spaghetti with ricotta and broad beans, Pasta with broad beans and bottarga, Pasta alla guitar with broad beans, Warm orecchiette and vegetables in aromatic oil, Orecchiette, chickpeas and cherry tomatoes, Orecchiette, potatoes and mussels.

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

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