Tag: creative

Chef, your creative help in the kitchen – Italian cuisine reinvented by Gordon Ramsay

Pasta with salmon


Recipes with Cream

Pasta with salmon

Salmon pasta is made with smoked salmon: a quick and easy first course, super creamy, with the addition of cream! Discover doses and recipe! Pasta with salmon
Pasta with salmon

Tortellini with cream and ham

Tortellini with cream and ham is a fresh pasta dish ideal for Sunday lunch, prepared with simple and fresh ingredients! Tortellini with cream and ham
Tortellini with cream and ham

Spinach spätzle with speck and cream

Spinach spätzle are a colorful variant of the typical Tyrolean gnocchi, a particularly rich and creamy first course that everyone will like! Spinach spätzle with speck and cream
Spinach spätzle with speck and cream

Penne al baffo with tuna

Penne al baffo with tuna are a variation of the classic penne al baffo, creamy and tasty! Discover the doses and procedure for preparing them here! Penne al baffo with tuna
Penne al baffo with tuna

Pennette alla boscaiola

Pennette alla boscaiola is a tasty and rich first course, purely autumnal. They will win you over with their irresistible creaminess! Pennette alla boscaiola
Pennette alla boscaiola

Cream and ham pasta

Cream and ham pasta is a creamy first course made with cream and cooked ham. Discover the doses and procedure for making the recipe! Cream and ham pasta
Cream and ham pasta

Pasta with cream and asparagus

Cream and asparagus pasta is a creamy and tasty first course: a quick and easy recipe to enhance the unique taste of this seasonal vegetable! Pasta with cream and asparagus
Pasta with cream and asparagus

Pappardelle with speck and porcini mushrooms

Pappardelle with speck and porcini mushrooms is a very tasty autumn first course, a real delicacy for fans of porcini mushrooms! Pappardelle with speck and porcini mushrooms
Pappardelle with speck and porcini mushrooms

Baked pasta with courgette cream

Baked pasta with courgette cream is a rich and stringy first course. Discover the doses and procedure for preparing this appetizing recipe! Baked pasta with courgette cream
Baked pasta with courgette cream

Fish ravioli

Fish ravioli are a refined and tasty first course, also perfect for Christmas parties. Discover doses and procedure! Fish ravioli
Fish ravioli

Recipes with Bechamel

Conchiglioni stuffed with mushrooms, ham and bechamel

Conchiglioni stuffed with mushrooms, ham and bechamel are a classic holiday first course, a dish that can be prepared in advance. Conchiglioni stuffed with mushrooms, ham and bechamel
Conchiglioni stuffed with mushrooms, ham and bechamel

Pasta au gratin with fennel and bechamel

Pasta au gratin with fennel and bechamel is an appetizing vegetarian first course with a delicate and enveloping flavour, simple to prepare. Pasta au gratin with fennel and bechamel
Pasta au gratin with fennel and bechamel

Paccheri stuffed with sausage and mushrooms

Paccheri stuffed with sausage and mushrooms are a very substantial first course based on sausage, mushrooms and ricotta. Discover our recipe! Paccheri stuffed with sausage and mushrooms
Paccheri stuffed with sausage and mushrooms

Vegetarian lasagna

Vegetarian lasagna is a substantial first course rich in vegetables: a lighter and more colorful version of classic lasagna! Vegetarian lasagna
Vegetarian lasagna

Lasagna with sausage ragout

Lasagna with sausage ragù is a perfect first course for Sunday lunches or for important occasions, such as Easter or Christmas! Lasagna with sausage ragout
Lasagna with sausage ragout

Lasagna with courgettes, confit tomatoes and sausage

Lasagna with courgettes, confit tomatoes and sausage is a delicious spring first course. Discover the doses and procedure for making the recipe! Lasagna with courgettes, confit tomatoes and sausage
Lasagna with courgettes, confit tomatoes and sausage

White baked pasta

White baked pasta is a variant with lots of vegetables, cooked ham and a delicious ricotta béchamel sauce: discover the easy recipe! White baked pasta
White baked pasta

Lasagna with salmon, prawns and asparagus

Lasagne with salmon, prawns and asparagus is a delicate first course: thin egg puff pastry with fish stock roux, salmon and prawns Lasagne with salmon, prawns and asparagus
Lasagna with salmon, prawns and asparagus

Salmon lasagne

Salmon lasagna is a rich and tasty first course, very simple to prepare, also ideal for special or Sunday lunches! Salmon lasagne
Salmon lasagne

Cabbage salad: 5 creative ideas to make and combine it – Italian Cuisine

Cabbage salad: 5 creative ideas to make and combine it


Cabbage salad is a light and nutritious dish, perfect for low-calorie diets. Let's discover 5 creative and tasty recipes to bring it to the table

The cabbage salad is one way smart and tasty to eat this precious vegetable, rich in nutrients that are good for the body, light, diuretic and perfect for low calorie diets.

Before discovering any creative ideas to match the cabbage salad it is important to know this vegetable and immediately debunk one of the false myths that involve it: there is a difference between cabbage and savoy cabbage? The answer – not too obvious – is absolutely no! The cabbage it is none other than it is a dark, wrinkled-leaved cabbage, with showy ribs and a curly surface e wavy.

On the benches of the vegetables it can be found in the shape of a "rose" with the outer leaves well open and explained or without the outer leaves and ball-shaped.
This type of cabbage is also called cabbage of Milan or Savoy is the basis of many recipes of the Lombard culinary tradition such as cassoeula, pizzoccheri or rolls.

Here are 5 creative ideas for preparing cabbage salad

Piedmont style cabbage salad with anchovies

This salad typical of Piedmontese cuisine, it is prepared with 1 savoy cabbage of medium size, a jar of fillets of anchovy in salt, pitted black olives, extra virgin olive oil, vinegar, salt and pepper.

Just wash it carefully cabbage, cut it into thin strips and then dress it with all the others ingrediants, for a second or a light and tasty side dish.

Cabbage salad with apples and walnuts

This plate it is prepared with washed and cut vegetables (1 medium sized cabbage is always enough), two apples Fuji quality, perfect for pairing with cabbage because they are very crunchy, compact, juicy and with a particularly sweet and aromatic taste and nuts (or almonds) chopped. It can be seasoned with one Yogurt Dressing, to be prepared at home following our recipe.

Salad with cabbage, pears, feta and tomatoes

Those who particularly want a salad rich in taste (although not too light) can opt with this with cabbage, pears and feta. Just wash and cut the cabbage, add two chopped pears, a handful of kernels of nuts, 50 g of feta and a tomato cut into slices. The dish can be seasoned with extra virgin olive oil, salt and pepper. Anyone who wants can also add some lemon juice, for a slightly more acrid taste.

Cabbage salad with sour cream and pomegranate and cucumber

A cabbage salad very particular and with a really interesting taste is the one with the sour cream and pomegranate. It can be presented as side dish to fish dishes or as a main course. It is prepared with 600 g clean cabbage and cut into thin slices, 200 g sour cream (or creme fraiche), 100 g almonds without peel, some lemon juice, the kernels of a pomegranate it's a cucumber cut into slices. It can be seasoned with salt and a sprinkle of black pepper.

Savoy cabbage salad with onion, pumpkin and bean sprouts

For a salad from oriental and sweet and sour flavor you can use 1 savoy cabbage, 1 onion and 150 g of pumpkin, 100 g of bean sprouts, vinegar, extra virgin olive oil, sugar, salt and pepper.

To cook the onion and the pumpkin in sweet and sour sauce follow our recipe easy and fast. The two ingredients are then mixed with the cabbage and bean sprouts and then seasoned with salt, pepper, vinegar and oil.

For many other recipes and ideas that can be prepared with cabbage, don't forget to browse our gallery!

Incoming search terms:

Sweet and savory crumble for creative recycling – Italian Cuisine

Sweet and savory crumble for creative recycling


Fruits and vegetables to be consumed urgently? Add some tasty crumbs (obtained with butter and flour or biscuits, dried fruit or, again, bread) and you're done!

The English verb crumble it means 'crumble', 'crumble', and in the kitchen it is used to indicate a crumbly and crunchy mixture similar to a "crumbled" pastry.

Classic crumble: butter and flour

The crumble it is prepared with flour and butter, but not only. A crumble can also be made with dried fruit or leftover biscuits or stale bread. The sense is to roughly mix a dry ingredient and a fat, which is generally butter because it binds better.
Crumble is generally sweet, but it can also be salty and is an excellent solution for preparing recipes for recycling based on fruit or vegetables.

Apple Crumble

The Apple Crumble it is a timeless classic, a real comfort food perfect this season.
You can prepare it with rennet apples or with the golden apples or simply with the apples advanced, even of different varieties, which you must necessarily consume.
Cut them into pieces, also keeping the peel for a more rustic, yet delicious result. Only do this if the apples are untreated.
Arrange them in a buttered baking dish and sprinkle with it sugar, even if it is not necessary, and the cinnamon.
You can enrich them with chopped dried fruit and also add someraisins softened in water or orange juice.
At this point it is time to cover this base with the crumble.
To prepare it just mix butter, sugar and flour.
For a medium-sized dish they will suffice 150 g of flour, 120 g of butter and 100 g of sugar.
Work the mixture by crumbling it in your hands. You don't have to get a loaf like that of shortcrust pastry, just crumbs, hence the name crumble.
Pour this mixture over the apples and bake at 180 ° for about 25 minutesjust long enough to let the apples soften and crunchy crumbs.
It should be served lukewarm.

Pear and hazelnut crumble

Another delicious dessert is pear crumble that smells of hazelnuts.
Prepare the pears as we did with apples in the previous recipe.
Add cinnamon and dried fruit you prefer.
For the crumble, use 70 g of hazelnut flour or chopped hazelnuts and 80 g of 00 flour.
Then add 120 g of butter and 100 g of sugar.
The cooking is the same as the apple crumble and you can use the variety of pears you like best.

Crumble of biscuits

If you have gods cookies advanced, you can use them to prepare a crumble that will appeal to children.
You can also mix different types of shortbread biscuits and coarsely chop them together.
Always use some as a basis seasonal fruit. We have proposed apples and pears, but you can also try peaches, plums and apricots in the summer and you can also mix different fruits together.
For the doses of the crumble, adjust according to the amount of biscuits you have available and simply mix them with the butter, not too much because the shortbreads are already butter-based.

Crumble of dried fruit

A very healthy solution, gluten free and also Vegan, and the crumble made with dried fruit and oats only, without butter other than coconut.
The result is less crunchy, but the taste is amazing.
Mix gods chopped oat flakes with the chopped hazelnuts, almonds, pistachios and walnuts or make a mix of dried fruit to taste, with what you have.
Also add some cinnamon to give a touch of perfume and gods dates chopped for a little sweetness.
Instead of butter, as we said, use coconut butter.
It won't take much, but just the right amount to get a fairly compact compound.
Crumble everything on the fruit base and cook at 180 ° for 25 minutes.

Salty crumble of bread

If you have del leftover bread use it to prepare one vegetable pie very special, with a nice tasty crust. You can really indulge yourself in choosing the vegetables that you will use as a base.
You can cut them sliced and overlap in layers, for example potatoes, courgettes, aubergines and tomatoes, or distribute them in pieces more or less the same size.
This season try a mix of Roman cabbage, cauliflower, Brussels sprouts and broccoli, both raw and steamed.
If you want the vegetables to be very soft, cook them before putting them in the oven, otherwise put them in a pan raw.
Season with oil, salt and pepper and then cover everything with bread crumble.
To prepare it, chop coarsely 200 g of stale bread with 150 g of butter, a clove of garlic, a spoonful of parmesan, salt and parsley.
Bake at 220 ° for about 30 minutes and your rich side dish is ready.

Crumble of rusks and friselle

Instead of bread you can also use rusks is friselle, all that can be chopped to become almost a flour. Always add something tasty and fragrant to yours salty crumble, such as aromatic herbs, grated Parmesan or pecorino and spices if you like them.
They will make the crust very tasty.
If you don't want to use butter, replace it with extra virgin olive oil, but the result will be more of a gratin.
As for vegetables, we invite you to use those that you need to consume urgently, for creative recycling.
If they are in season it is even better.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close