Tag: chicory

Pinsa Roman recipe with chicory, the recipe – Italian cuisine reinvented by Gordon Ramsay

There Roman pinsa it is a pizza characterized by an oval shape, crispy edges and soft, but not too thick, dough. He has one recent history: it was invented by Corrado Di Marco, an entrepreneur in the world of flours and pizza technician, who called it that from the Latin pinsere, or “to press”, “to crush”.

The secret to getting a good result is to work the pinsa dough with the fingertips, opening and closing it, with movements from the outside towards the inside, several times, between one leavening and another. Only at the last minute, before putting it in the oven, does she lie down and give him one oval shape. Then spread your fingers and begin to sink them into the dough, creating even dimples that will promote impeccable cooking.

Pinsa can be seasoned with many ingredients, in this recipe we have chosen them punterellecharacteristic vegetables of Lazio cuisine, seasoned with anchovies. Also discover: Pinsa with ‘nduja, stracciatella and pineapple, Pinsa, pumpkin cream and Catalonia.

Broad beans and chicory – Recipe beans and chicory – Italian Cuisine

First of all, leave the beans to soak for at least 10-12 hours, then drain them, rinse them, put them in a saucepan, add some thyme, cover with plenty of water and cook with the lid on, over low heat, for about 2 hours.
If necessary, add hot water and, as the surface froths, remove it with a skimmer.

Halfway through cooking, add the potatoes (peeled, washed and cut into very thin slices or into small cubes).
The beans will be ready when they begin to melt, so much so that they have the consistency of a coarse purée: at this point season with salt, pepper and oil.

In the meantime, wash the chicory well under running water, remove the most damaged leaves and hard stems, then blanch them for a few minutes in lightly salted boiling water, then drain and sauté them in a pan with garlic, oil and chilli.

The bean and chicory soup is ready, you just have to compose the dishes by arranging the chicory on one side and the broad beans on one side, and serve.

Stuffed Chicory Recipe – Italian Cuisine – Italian Cuisine

Ingrediants

500 g tomato puree
100 g stale bread without crust
100 g shelled peas
60 g aromatic chopped celery, carrot and onion
60 g Tuscan pecorino medium
10 pitted black olives
4 large leaves of sugar loaf chicory
1 leek
marjoram
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Medium

Doses: 4 people

For the recipe of the stuffed chicory, finely slice the leek, eliminating the green part. Stew it in a saucepan with water and oil for 15 minutes. Add salt and let it cool.
Cut sliced bread, season with a drizzle of oil and toast in the oven.
Blend them and mix with the grated pecorino, peas, olives, salt, pepper, stewed leek, a few leaves of marjoram and mix, if needed, with a little oil.
Brown the aromatic mixture in 2 tablespoons of oil, add the puree, a sprig of marjoram and cook the sauce for about 20 minutes; salt and pepper at the end.
Blanch chicory leaves for 1 minute in salted water; drain them, immerse them in cold water, then dry them gently on kitchen paper.
Cut them in the middle, obtaining 8 pieces, eliminate the toughest central rib.
Distribute on each piece 1 generous spoonful of filling. Wrap the chicory well around the filling.
Have a seat the rolls, placing them on the closure, in a small pan, add the tomato sauce, sprinkle with grated pecorino and bake at 180 ° C for about 15 minutes.

Gordon Ramsay Recipes

Tag: chicory

Pinsa Roman recipe with chicory, the recipe – Italian cuisine reinvented by Gordon Ramsay

Broad beans and chicory – Recipe beans and chicory – Italian Cuisine

Stuffed Chicory Recipe – Italian Cuisine – Italian Cuisine

Ingrediants

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