Tag: Creamy

Creamy carbonara: 3 top tips from chef Barbara Agosti – Italian cuisine reinvented by Gordon Ramsay

If you are a die-hard carbonara enthusiast (who can blame you), one creamy carbonara it’s the bet you want to win every time you make it. We asked for advice chef Barbara Agostiwhich has just opened its second restaurant in Milan Eggswhere this recipe has pride of place.

Barbara Agosti’s Eggs restaurant, in Milan

Piedmontese by birth, Roman by adoption, Barbara Agosti chose via Solferino 35 for her second Eggs restaurant, whose name leaves no doubt.

Here you can indulge yourself because you will find not only many recipes in which eggs are the protagonists, but also a dozen different versions of pasta carbonara from which to choose. They are all collected in a dedicated menu and divided by color: there is the orange carbonara with courgette flowers; the purple one with duck breast instead of bacon; the green one with artichoke or broccoli or courgette, depending on the season; the white one, potato spaghetti with pecorino cream…

Among these, the real curiosity is that the chef also included the recipe that The Italian kitchen published on its pages in 1954, made with Gruyere, bacon and garlic, and which is one of the most requested among those it offers.

Recipe Creamy polenta foil with apple ragout and sausage, the recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Peel the shallots and cut them thinly. Brown them in a pan with 5 sage leaves, 1 clove of garlic and the butter; add the peeled and diced apple, cook over high heat, stirring, for 5 minutes. Remove the garlic and set the apples aside. In the same pan, still on high heat, brown the sausage cut into 2 cm pieces for 5-7 minutes. Chop 2 lemon peels, a sprig of parsley and very little rosemary. Add to the sausage, leave to flavor for 1 minute and turn off the heat. Add the apples to the sausage and keep warm.

Step 2

Bring 1.5 liters of water to the boil with 1 bay leaf and 1/2 cinnamon stick, add salt, pour in the foil flour and continue mixing with a whisk until it starts boiling again. Lower the heat and continue cooking for 50 minutes, stirring occasionally. Remove from the heat and add the cream, mixing with the whisk.

Step 3

Serve the polenta piping hot, accompanying it with the sausage and its sauce.

Recipe: Walter Pedrazzi, Photo: Davide Maestri, Styling: Beatrice Prada

Extremely creamy spaghetti with garlic, oil and chilli – Italian cuisine reinvented by Gordon Ramsay

Garlic is stripped of its soul and left to sizzle together with the chili pepper; the parsley is finely chopped to give color and freshness to the entire dish. The spaghetti with garlic, oil and hot peppers they are the most famous and traditional dish of Italian cuisine; a first course as simple as it is elaborate to prepare. Yes, because the secret for one good garlic and oil lies in cooking the garlic, which must release its aroma without ever burning.

Depending on your taste, the chili pepper can be more or less pronounced, reduced to powder or cut into larger, more spectacular rounds.

The cream, then, is a whole programme: not simple oil to season the pasta, but a thicker sauce with an enveloping flavour.

Spaghetti with garlic, oil and chilli pepper is a very quick first course, the classic Italian dinner saver that is impossible not to love.

The secret to a tasty thick cream lies in the cooking of the pasta: risotto in the pan, with the seasoning, will allow the thickening process thanks to the release of the starch from the pasta.

Cook the spaghetti in boiling, salted water.

Pour plenty of oil into a pan and add the cored garlic cloves and the chilli pepper cut into thin slices.

Add a little cooking water (be careful, the oil must not be hot) and risotto the spaghetti for a few minutes.

Stir in the finely chopped parsley and extra virgin olive oil off the heat.

Serve the spaghetti with the emulsion created during cooking.