Tag: cooking in summer

Summer fashion: a taste of the sea, from the archives to today – Italian cuisine reinvented by Gordon Ramsay

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The fashion of the summer? “To dress for the beach, give free rein to your imagination, but always let yourself be guided by good taste”suggested Astrea in the column “La pagina della moda” in La Cucina Italiana in June 1936. After almost ninety years, these tips are still valid, both for the wardrobe and for the table. How many convivial and romantic situations does summer offer, from an aperitif on the beach to dinner feet-in-the-water passing through lunch on the boat, and style must be the basic ingredient.

Italian Cuisine, 1936.

Summer 2024 Fashion

A chic one-piece swimsuit is the passe-partout on which to throw on a colorful caftan and swap the plastic flip-flops for bold sandals. To protect yourself from the evening breeze, a silk scarf or a cashmere pashmina they are more than indicated. For an ice cream or a focaccia in the cappuccino at the beach bar, add a sarong or a t-shirt over your swimsuit for good manners and to avoid the marks of the session on the back of your bare legs.

Dive into the world of accessories: little fish, octopuses, corals to wear and bring to the table, among ceramics and tablecloths, give the holiday effect in an instant, wherever you are. To make your stay unique settingcreate some placeholder using shells collected on the shore. The trick for a smart suitcase? Complementary colors, no more than three, so that each piece will go well with the other, and also consider the color block as a card to play from morning to night. Finally, don’t forget a good cream.

Summer accessories, for yourself and for the home

Here we are with the gallery of clothing, accessories and homeware ideal for the summer selected together with our stylist Mary Julia Pieroni.

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Spaghetti with grilled mussels: an incredible summer dish – Italian cuisine reinvented by Gordon Ramsay

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Today we are talking to you about the spaghetti to the mussels grilled. We know you are already asking yourselves these questions: in spaghetti with mussels, tomato yes or no? Pepper or chili pepper? The truth is that they are always good, especially if, as we teach you today, the mussels are grilled. Yes, you heard right, we put the grilled mussels on the spaghetti. We did it to experiment, but also to get an innovative result starting from traditional ingredients. Here’s how to make spaghetti with grilled mussels.

How to grill mussels

Do not open the mussels and grill them on the hot grill. They are so delicate that they would crumble. When the charcoal is ready, Let’s place them on a tight mesh grid washed and still closed. Once they have opened, remove the empty part, place them on the shell and let them cook for about two minutes and remove them from the heat.

Cooking Mussels on the BarbecueEloi_Omella

How to serve grilled mussels

On the grill the mussels will have taken on a pleasant smell of smoke. They are perfect to enrich spaghetti with clams, pasta with lemon or a rich fish soup. If you want to be inspired by Belgian tradition instead, serve them with French fries and a squeeze of lemon.

How to clean mussels

Mussels may have encrusted shells full of mud. First of all, they should be left for a few minutes in a bowl filled with cold water. Then, with a brush or a steel wool, scrape the surface of the shells to remove all the encrustations. Then, firmly grab the byssus (the filament that sticks out of the shells and that keeps the mussels attached to the farming nets or rocks), pull it and remove it. Rinse the mussels and then place them in a large pan, so that they are all in a single layer and cover with a lid. Cook for a few minutesuntil all the shells have opened. Remove each mussel, place it in a container and filter the liquid which they will have released with a fine mesh strainer and which can be used to flavor sauces or broths. If you have to instead open them rawinsert a small knife into the hinge of the valves and pry. Pass the knife under the pulp and gently detach the muscle from the shell, being careful not to break it.

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Ice Cream Bomboloni Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

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FOR THE DOUGHNUTS

Step 2

Dissolve the yeast in the milk. Whisk the egg yolks with the powdered sugar, the grated rind of 1 lemon and ½ teaspoon of salt. Mix the flour with the milk in which you have dissolved the yeast, add the egg yolk mixture and continue to work the dough for 4-5 minutes; add the soft butter in pieces and knead until you obtain a smooth and soft consistency.

Step 3

Transfer the dough to a large container, cover it with plastic wrap and let it rise for 1 hour and 30 minutes. Then fold the edges of the dough inwards, cover it with plastic wrap and place it in the refrigerator for at least 6 hours.

Step 4

Finally divide it into 6 equal parts, first form some balls, flatten them a little and place them on a floured baking tray, well spaced apart from each other. Flour them lightly and cover the tray with cling film, leaving it soft. Let it rise for another 50 minutes.

Step 5

Heat plenty of oil to about 165°C and fry the bomboloni, a few at a time, for 4-5 minutes, turning them, until they are evenly golden. Drain them on kitchen paper and let them cool. Cut them in half and fill them with the apricot ice cream and the remaining apricots, cut into pieces.

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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