Tag: Chinese

Chinese ravioli filled with vegetables – Italian cuisine reinvented by Gordon Ramsay

Chinese ravioli filled with vegetables


First, clean the courgettes, carrots and onions and then grate them with a grater with large holes.


After peeling them, cut the onion into thin slices, chop the garlic and finely grate the ginger.



Combine everything together in a bowl and mix, then cook for 10-15 minutes in a large non-stick pan, with a drizzle of oil and 2 tablespoons of soy sauce, stirring often.
Move into a bowl and let cool.

At this point you can dedicate yourself to making the dough for the ravioli: combine the flour and salt in a bowl, mix, then add the water, kneading until you obtain a smooth dough.
Cover with cling film and let rest for 15 minutes at room temperature.

Take the dough and roll it out on the floured work surface into a very thin sheet (about 1 mm), then cut out circles with a pastry cutter of about 8 cm.

Proceed with forming the ravioli: take one disk at a time, place 1 teaspoon of filling in the center (don’t overdo it, or it will come out during the closing phase), close in a half-moon shape keeping the ravioli vertical, then seal the edges and start making pinch the edges by folding the dough slightly on itself, as you see in the photo.

Place the ravioli on the steamer basket (after lightly greasing it to prevent them from sticking), close the lid and place them on the boiling pan, cooking for about 15 minutes.

The Chinese ravioli filled with vegetables are ready, all you have to do is season them to taste.

Bon Wei: Chinese cuisine and Amarone – Italian Cuisine


Thanks to the courage infused by the patron feline of the year for the Chinese calendar, Fiammetta Fadda offers 12 courses and 22 wines. Until February 13, you can do it too

Call them, if you like, elective affinities. Goethe, who was a gourmet, would not be offended. It is a sort of short circuit between the olfactory and gustatory memory that is established at the table and, at its most subtle level, between a dish and the wine that accompanies it. For example oysters and Champagne, or game and Barolo or Bordeaux, to name two very popular pairings now, between lovers' parties and winter dinners.

Therefore, the invitation to a dinner by Chinese regional haute cuisine combined with Amarone, in this case to the labels of thirteen historic wineries of Valpolicella, united in the Association.

Do you know Amarone? That red of great lineage that is born between Verona and Lake Garda from grapes left to dry in the vineyard even until January, therefore with a note that evokes sweetness, but is not "sweet". And you know the Chinese cooking, with its (for us) incendiary chilli, pepper sauces, the specialties that are difficult to decrypt, starting with the name? It must be said that al Bon Wei, in the heart of the Chinese quarter of Milan, the fires are governed by the excellent Zhang Guoqing and that these Amarone speak to contemporary palates curious about novelty.

But if the Chinese horoscope hadn't just entered theyear of the Tiger, a symbol of strength and courage, perhaps the two protagonists of the dinner would not have dared such a provocative experiment. Also because in its canonical structure the Chinese lunch requires the courses to be presented all together, which excludes different wines for each single dish.

Brace yourselves: they have been nine courses, start with the fingers of 'Pork belly and water chestnuts in a smoked Tou Fu crust'And i Dim Sum of the Guardians of Heaven, including the 'Lantern meatballs with lychees, prawns and Goji berries', played on whites Soave and Lugana, also from the area, and on Valpolicella and Bardolino less demanding. Then here, in succession, the four central courses: 'Crispy yellow grouper, neo garlic, almonds and chilli'; ''Yan Shui' duck in the style of Nanking'; ''Guo Qiao' rib of beef in black pepper sauce'; 'Taro, pork and black chili'. Experimenting, as desired, among the thirteen labels. Closing, 'Laohû', The tiger, with sweet on sweet- the Recioto.

But yet. Yet I enjoyed myself and learned that the spice and pepper notes of Amarone cleanse the palate of pork fatness; that the nuances of raspberries and currants soften the strong flavor of the duck; that the vaguely sweet accent of the Amarone can dampen the spiciness of the chili.

All this, by booking, you can experiment until February 13th, the date on which the celebrations for the Year of the Tiger end. The price, 95 euros without the wines, is really stimulating, for the quality of the place, the service, the cultural depth of the dishes, for the fun. Fishing among the thirteen labels of the Association of Historical Amarone Families.

Bon Wei, via Lodovico Castelvetro, 16 Milan. Tel 02 341308. bonwei.it

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The Chinese New Year is coming: the dishes to celebrate it – Italian Cuisine

The Chinese New Year is coming: the dishes to celebrate it


It falls each year at a different time on our calendar, but always between January 21 and February 20. In this 2022 the celebrations for the Chinese New Year they start from February 1st and will last for the following 16 days, ending with the Lantern Festival. Two weeks full of celebrations, rites and events that welcome theyear of the Tiger, the sign of the Chinese zodiac that, in the next 12 months, will foster shrewdness and courage by replacing the Buffalo, a symbol of resilience, which accompanied us in 2021.

Great party on the table and in the street
Like all popular celebrations, the Chinese New Year, or Spring Festival, has its highlight in banquets to share with family and close friends in the name ofabundance: literal, with a number of superfine courses, but also metaphorical, with the use of ingredients that symbolize the prosperity. As for the western anniversary, the most magical evening is that of Vigil, with a rich man dinner among the domestic walls, lanterns to decorate streets and clubs and pyrotechnic games to illuminate the skies. To dominate mise en place and color arrangements Red, universal good luck charm.

Noodles, rice and dim sum
Unmissable on Chinese tables, they are no exception in festive ones: we are talking about noodles And dim sum. The former can be made of wheat, rice or potato starch, translucent like those of soy. The toppings are always rich with meat, mushrooms, dried fish, spring onions and spicy touches of chilli. THE dim sum are the typical ravioli, or jaozi, bundles, rolls and bao (soft sandwiches) with a thousand shapes and the most varied fillings. Also dishes based on enrich the table rice: sauteed with meat and vegetables or in the form of gnocchi (niangao), both salty and sweet, obtained from the "glutinous" one.

Sea and land specialties
Among the dishes that cannot be missed, the fish (whose word in Chinese sounds just like "abundance") and the finest fish specialties. Whether one of the most typical courses remains the controversial one shark fin soup (increasingly criticized because it puts sharks at risk of extinction), there is no lack of more sustainable alternatives such asabalone, particular monovalve mollusk, the oysters, i shrimp, lobsters and lobsters, sea ​​bass, groupers and freshwater varieties such as perch, steamed and finished with elaborate sauces. A curious specialty is the "Squirrel fish", one carp carved and fried, served still sizzling, which resembles the shape of the animal and produces a "creak" similar to a squeak. They come from the farmyard duck And chicken, who keep company with pig, a symbol of prosperity around the world. The meats can be used in soups, in the fillings of ravioli or, as mentioned, in the condiments of vermicelli, spaghetti or lamian, the special hand-rolled noodles. But also be marinated, glazed, lacquered, roasted, plated: many preparations for sumptuous dishes of earth that are mixed on the table to be shared among the diners, in perfect "sharing" style.

How to toast?
According to tradition, even during the holidays you dine at you or, at most, sipping distillates of rice or other cereals. As the Fenjiu, made with sorghum, barley and peas, aged in terracotta jars, with which to toast at the restaurant Dao di Roma which, in its Christmas Eve menu, offers among others i Baozi Cha Sha Bao, small bundles of soft dough. However, in recent years, even in China, an increasing interest in wine has been developing and the most refined restaurants are starting, even here, to offer highly respectable bottles. Thus, in Milan Bon Wei combines a selection of Amaroni from the Historical Families, the Association that brings together the most important and ancient wineries of Valpolicella: an unexpected but successful marriage with dishes such as crispy yellow grouper with black garlic, duck Yan Shui boiled "water and salt", the rib of beef Guo Qiao with black pepper and taro, a battered and fried tuber, served with a pork and chili sauce. Brianza MU Fish, Nova Milanese's address for Asian fusion cuisine, accompanies the dim sum of its celebratory menu with the effervescence of Lambrusco Doc Spumante. Two proposals very much in line with what is happening in the East, where reds are much more appreciated than whites. Although we (and many sommeliers) would like to recommend a great Classic Method, from Franciacorta to Trentodoc. For a cheers … to the health of the Tiger!

Francesca Romana Mezzadri
January 2022

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