Tag: Christmas menu

Jewish-style artichokes recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

Jewish-style artichokes recipe | Italian Cuisine

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Artichokes alla giudia are a traditional preparation of the Jewish cuisine. Judaeo-Roman. It is a preparation that has ancient origins: artichokes alla giudia are usually prepared during the Jewish holiday of Pesach (Jewish Passover), but they have become very popular and can be found all year round in the restaurants of the Capital. To prepare them, the artichokes are cleaned, open to the flower and cooked with a double frying. The result is golden, crunchy and irresistible leaves to be enjoyed while still hot.

Often, mistakenly, they are called Jewish-style artichokes, but their actual name is carciofi alla giudìa.

Artichokes alla giudia by In Cucina con Ruben

To prepare them, discover the recipe of Ruben BondiRoman, of Jewish origin: Ruben started working in restaurants very early, in the city and abroad, building up a solid experience. For fun he started posting videos of his recipes on social media, cooking on his balcony, which overlooks Trastevere.

To bring this specialty to the table, also try: Artichokes Jewish style with horseradish, Laura Ravaioli’s Jewish-style artichoke.

Do you know how to clean artichokes?

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Calabrian Christmas desserts, a triumph of goodness in 3 recipes – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

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In Calabrian Christmas desserts the protagonists are them: raisins, figs, dried fruit, citrus fruits, cooked wine and much more honey. These are some of the main ingredients with which the Christmas sweets from Calabria. Like any self-respecting typical dish, even in this case the recipes vary slightly from country to country and even from family to family. But not the tradition: that always remains the same. And so on the holiday tables of Christmas in Calabria cannot be missing mostacciolii petrals or the pitta ‘nclosed or pitta ‘mpigliatato name just a few.

Calabrian Christmas sweets

The mostaccioli

From weddings to baptisms up to Christmasi mostaccioli in Calabria they have always been synonymous with celebration. Made with simple ingredients, they are famous for their hard consistency and why they keep for a long time.

Ingredients

  • 500 g of Flour 00
  • 500 g of wildflower honey
  • 10 g of yeast powder for sweets
  • 3 yolks of egg

Method

  1. Once the flour has been sifted into a bowl, add the yeasti yolks and a part of honey. At this point mix the ingredients, add the remaining part of honey and mix everything together.
  2. Transfer the mass on a pastry boarddivide it into equal parts of approximately 100 grams each and shape into a loaf or according to the preferred form.
  3. Arrange the mostaccioli on a baking tray covered with baking paper and bake at 180° for 35-40 minutes. Once baked, brush them still warm with honey and decorate them with gods colored sweets.

The petrals

TO Reggio Calabria they really can’t be missed at Christmas: they are the petralssmall shortcrust pastry crescents with a dessert dried fruit based filling.

Ingredients

For the dough

  • 500 g of Flour
  • 3 egg
  • 200 g of sugar
  • 100 g of butter
  • half a sachet of yeast
  • half a sachet of vanilla
  • grated zest of a lemon.

For the filling (which should be prepared two days in advance)

  • 250 g of dried figs
  • 140 g of almonds
  • 100 g of nuts
  • 100 g of raisins
  • cinnamon
  • the peel of one orange and of a mandarin
  • coffee
  • cooked wine
  • 2 tablespoons of bitter cocoa

For the decoration: a egg And sugars colourful.

Method

  1. On a pastry board, make a well with the flour sifted with the yeast. Place the eggs in the center, start mixing and gradually add the sugar, vanilla and grated lemon zest.
  2. Mix everything together to form a homogeneous mixturewrap it in cling film and let it rest in the fridge for half an hour.
  3. In the meantime, chop the figsput them in a bowl, pour a cup of sweetened coffeeThe wine cooked and let them soften.
  4. Also chop the walnuts, almonds, orange and mandarin peel. Add the raisins, a pinch of cinnamon and the bitter cocoa to this mixture. Mix and leave to rest in the refrigerator.
  5. On a pastry board, roll out one thin sheet of shortcrust pastry from which to derive gods 10 centimeter discs in diameter. Place a spoonful of filling on half of each and close the other half. When all the crescents are ready, bake at 180° for approximately 10 minutes. Once baked, brush the surface with beaten egg and decorate with colored sugar balls.

Pitta ‘impigliata o ‘nchiusa

Another typical Calabrian dessert that is prepared in Christmas it’s at Easter and the pitta ‘mpigliataoriginally from San Giovanni in Fiore and very widespread throughout the province of Cosenza. In that of Catanzaro it is known, instead, by the name of pitta ‘nclosed. Even in this case it is one puff pastry filled with a filling of dried fruit and honey.

Ingredients

For pasta

  • 500 g of Flour 00,
  • 2 egg
  • 100ml of extra virgin olive oil
  • 100ml of wine Sweet
  • 100 ml of freshly squeezed juice orange Sweet
  • 2 tablespoons of sugar
  • a small glass of Vermouth
  • cinnamon
  • the peel of aorange
  • a sachet of yeast in powder
  • a pinch of salt.

For the stuffing

  • 250 g of honey
  • 200 g of kernels nuts
  • 200 g of sultanas
  • 60 g of pine nuts
  • a pinch of nails of carnation in powder
  • one of cinnamon
  • the grated zest of aorange
  • one of lemon
  • a small glass of Vermouth

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New Year’s Eve dinner: recipes for a great start – Italian cuisine reinvented by Gordon Ramsay

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Not sure what to prepare for dinner New Year’s? We’ll give you the best recipes to compose the New Year’s Eve dinner menu. An easy menu is what you need to celebrate the last day of the year without stress. But giving up creativity is not an option: to make your task easier we have collected in the gallery below all our funniest recipes to be offered during the dinner on December 31st. Whether you are guests at the home of friends or relatives or you have made your kitchen available to wait for the start of the new year together, you can create a festive, colorful New Year’s Eve menu with a touch of tradition that will make it even more magical. this night.

The lucky ingredients

Let’s start from the basics. Although New Year’s Eve may be an opportunity to deviate from more traditional recipes, there are some ingredients that – according to popular beliefs – are necessary to start the upcoming new year off well. And it would be a real shame to take away the opportunity of a year particularly full of good opportunities, right?

First of all then let’s not forget the lentilswhich have always been associated with the concepts of luck and wealth, usually combined with zampone or cotechino: you can bring them to the table in many ways, from soups to first courses, up to meatballs. If you don’t want to include them in your menu, make sure you have a small quantity ready (even stewed) to be served at midnight as a good omen. The same goes for the pomegranatea wonderful red fruit, symbol of abundance, fertility and wealth. It can be enjoyed alone, at the end of a meal, or used creatively, in a tart as well as in salads and first courses (the risotto with artichokes and pomegranate or the macaroni with meat sauce are unmissable).

Easy and creative recipes

When you have to cook for many people it is imperative that the recipes are simple and quick, but how do you avoid the risk of being banal by choosing easy recipes for New Year’s Eve dinner? Let’s start by telling you that it is possible to prepare in 30 minutes (or even less). delicious and sparkling first courses, such as the sparkling wine risotto, the pappardelle with turnip greens and stracciatella or the nice tortellini skewers. If, however, your aim is to get ahead, avoiding spending December 31st in the kitchen, you should rely on first courses to be prepared in advance and reheated at the right time, such as lasagna, baked pasta and savory crepes. And for second? Great classics such as vitello tonnato are a choice to take into consideration, but to further optimize the times, experiment with baking and marinades.

A convivial menu for New Year’s Eve dinner

Why not go all in Quick and easy delicious dishes? Starting from the aperitif, with our Christmas sauces to be prepared only with the blender, perfect for dipping breadsticks and nachos. In addition to cold appetizers to be prepared in advance, savory pies are also an excellent idea, for example the Neapolitan escarole pizza. Even second courses can be more convivial: try the stew in a crust of aromatic rolls and you will leave everyone speechless.

New Year’s sweets

All you have to do is make your dessert decision. The list of traditional Italian New Year’s desserts is full of surprises, but there are also less conventional ideas. Have you ever tried to recycle pandoro and panettone leftover to create completely different desserts, such as panettone tiramisu or pandoro swirls? Not to mention the panettone dessert that we propose in the gallery below. If you’ve never done it, you really need to try it: this is the right time!

New Year’s Eve dinner: the best recipes

New Year's Eve menu with friends

The best recipes for New Year’s Eve

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