Tag: cocktail

Shrimp Cocktail Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay


Step 1

For the prawn cocktail recipe, peel the shallot and slice it; also peel the ginger and chop it; fry them together in a saucepan with a drizzle of oil for 2-3 minutes, then add the tomato puree and 20 g of water. Add the sugar and a pinch of salt and cook for about 1 hour and 30 minutes, adding, towards the end of cooking, the juice of 1/2 orange and a splash of Tabasco.

Step 2

Pass the sauce through a sieve to make it smoother and let it cool, obtaining an orange ketchup.

Step 3

Mix this ketchup with mayonnaise to create a brightly colored “pink” sauce.

Step 4

Shell the prawns, removing the heads and leaving only the end part of the tail.

Step 5

Open the bodies lengthwise, remove the brown fillet and season them with a pinch of salt, pepper, a splash of orange juice and grated lemon zest.

Step 6

Distribute the sauce into traditional cups and place the prawns on top. Complete with salmon and lumpfish roe to taste.

Step 7

Good to know: shell the prawns and prepare them while you cook the ketchup sauce, cover them and store them in the refrigerator. Season them only when serving them.

Step 8

Yesterday and today: raw prawns instead of cooked prawns, as was originally used. The pink sauce, obtained with homemade ketchup, has a note of orange, which recalls the seasoning of the prawns, further refreshed by the lemon zest. The unusual addition of salmon and lumpfish roe gives flavor and colour.

Step 9

Wine pairing: the prawn cocktail and the Franciacorta Rosé also get along well on a chromatic level. The Brut of Castello Bonomi is a balanced pure Pinot Noir, with pleasant aromas of berries (29 euros, castellobonomi.it).

Recipe: Patrizia Crapanzano, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Shrimp cocktail recipe, chef Perbellini’s recipe – Italian cuisine reinvented by Gordon Ramsay


Step 1

Clean the lettuce by removing the fibrous parts. Keep the innermost and tender leaves aside.

Step 2

Using an immersion blender, blend 60 g of leaves with 20 g of vinegar, the pasteurized egg white, a pinch of salt and a pinch of pepper. Gradually add the sunflower oil until the mixture forms like mayonnaise.

Step 3

Boil the milk with the cream, then add the grated ricotta and emulsify with a mixer until you obtain a creamy consistency.

Step 4

Sear the prawns in a pan with a drizzle of extra virgin olive oil for a few seconds on each side.

Step 5

Arrange the inner leaves of the lettuce in the bowls. Pour 1 tablespoon of lettuce mayonnaise in the center and 4 prawns on the leaves. Complete with drops of ketchup and tufts of ricotta cream.

Recipe: Giancarlo Perbellini, Photo: Chiara Cadeddu, Styling: Maddalena Rosso

Non-alcoholic cocktail recipe Mandarin, pear, truffle: the recipe – Italian cuisine reinvented by Gordon Ramsay

Non-alcoholic cocktail recipe Mandarin, pear, truffle: the recipe


If you are looking for a non-alcoholic drink but with character, discover the recipe Cocktail Mandarin, pear, truffle. When tasted it reveals itself to be fragrant and decisive, brings with it a good dose of vitamin joy and goes well with red meats, game or a selection of blue cheeses.

The cocktail is a creation of Elton Zequiraj, bartender who was born in Albania and moved to Sicily at a very young age to finally settle in Turin. After a long experience in the world of hospitality as a bar manager and maître, in 2020 he launched LeGar Unplugged Mixology. The idea? Enhance the qualities of the ingredients in drinks without too much processing or extra additions and above all by eliminating refined sugars.

Also discover these recipes: Santiago sour, Cocktail Romeo, Whisky, pear and beetroot

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