GORDON RAMSAY RECIPES

Ingredients FOR THE ZUCCHINI SAUCE

200 g vegetable broth
4 courgettes
1 shallot
extra virgin olive oil
salt
pepper

Ingredients FOR THE SQUID

8 squid
500 g red potatoes
100 g clean turnip greens
extra virgin olive oil
vegetable broth
laurel
Juniper berries
garlic
salt
pepper

Ingredients FOR TOMATOES

500 g datterini tomatoes
Brown sugar
garlic
thyme
marjoram
extra virgin olive oil
salt

Duration: 2 h

Level: Medium

Doses: 4 people

FOR THE ZUCCHINI SAUCE
Cleanse the courgettes and cut them into pieces. Dip them for 1 minute in boiling salted water and cool them in water and ice. Brown the chopped shallot in a pan, add the courgettes and cook them for 1 minute, then sprinkle them with the broth. Cook for 8-10 minutes and blend with the immersion blender, adding 2-3 tablespoons of oil slowly. Season with salt and pepper.

FOR DATTERINI TOMATOES
Wash the datterini tomatoes, plunge them into salted water and cool them in water and ice. Peel and season with 1 tablespoon of brown sugar, one
pinch of salt and a drizzle of oil. Place them well apart on a baking sheet covered with baking paper, add garlic, thyme and marjoram, then bake at 120 ° C for 1 hour and 30 minutes. Once out of the oven, remove the aromas, let them cool and keep them in oil.

FOR THE SQUID
Clean the squid, separating the body from the tufts. Eliminate the internal bone and the external skin, then remove the leathery "beak" in the center of the tufts. Rinse them under water, dry and season with oil and salt. Sear the sacks of squid in a hot pan, turn them as soon as they swell and cook for 1-2 more minutes. Deglaze the pan with a ladle of vegetable broth and keep it to flavor the filling.
Jump quickly in a clean and very hot pan also the tufts, seasoned with oil and salt, and set them aside.
Boil the potatoes with the herbs for about 40 minutes, peel them and pass them through a sieve; season them with oil, salt and pepper.
Seared turnip greens in boiling water, cool them in water and ice, then cut them into pieces and sauté them in a pan with 1 clove of garlic, salt and pepper. Let them cool and incorporate them into the mashed potatoes, also adding the chopped tufts, the cooking liquid from the squid bags, salt and pepper.
Stuffed the sacks of squid with the filling and close them with a toothpick. Warm them in the oven at 180 ° C for 5 minutes and serve with the zucchini sauce and the datterini tomatoes.

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Confit is a food preservation and cooking technique that originates in French cuisine. Let's find out how to make it and many recipes to test ourselves immediately

The confit is a conservation and cooking technique that originates in French cuisine. The concept – as far as the storage – it's simple: completely cover the dishes with grease to keep them longer. There cooking confit, at the same time, combines the coverage of food with fat at low temperature which maintains the properties of the food unaltered. It's about a technique which requires a lot of attention as the cooking temperature must necessarily be constant during all phases.

With what types of food can you use confit cooking

Confit cooking can be done with meat, especially goose, duck, lamb, rabbit, but also with some types of fish is, using vinegar, oil or sugar, also with vegetables and fruit. THE fat used to cover the foods are mainly oil and butter, but they can also be used, with satisfactory results lard and goose or kidney fat. The fat with which the food is coated – after it has cooled down – can be stored in the fridge and then reused for other preparations.

Tips for cooking confit

The first fundamental advice is to completely cover the alimony to cook with fat and keep the temperature constant – between 70 and 80 degrees – throughout the cooking time. Cooking confit it can be done both in the oven (certainly easier) and in the oven pan, but in this case the use of a lid is essential.

When preparing the meat, before cooking, the marinating with water and salt, to eliminate a little liquid naturally present in food. It is also a good idea to choose not too large sizes and use one probe for continuous grease temperature monitoring.

The most famous recipes with the confit technique

When we talk about confit we cannot avoid talking – as mentioned – of meat. Duck for example, but also pig, rabbit is lamb. You should also try the recipes featuring fish, such as the sea bass, the trout and the cod (remember that the cooking temperature for fish is lower than that for meat) and vegetables and vegetables, such as the very famous tomatoes.

In this case, the recipe calls for the use of a drizzle of extra virgin olive oil, a spoonful of brown sugar, thyme or other chopped herbs, such as basil or oregano, with a clove of garlic, salt and pepper. Everything is cooked in the oven at 140 ° C for two hours and the tomatoes are served, which have become so sweet, as you like, for example in a bruschetta, or as a side dish for fresh cheese, or to accompany a second of light meat.

Gordon Ramsay Recipes

Tag: confit

Recipe Squid stuffed with potatoes and turnip greens, courgette sauce and confit tomatoes – Italian Cuisine