Tag: cucumber

Stuffed Cucumber Boats Recipe – Italian cuisine reinvented by Gordon Ramsay

Stuffed Cucumber Boats Recipe

The Cucumber Boats Stuffed with Mediterranean Bread They are an original, fresh and tasty summer appetizer. The recipe is easy and quick (it can be prepared in less than half an hour) and will make you look great with your guests.

To prepare this dish, wash the cucumbers, cut them in half lengthwise and hollow them out, then cut them into two or three pieces to make the boats. Chop together olives, capers, lemon zest, dried tomatoes and dill and add the chopped bread crumbs and the cucumber pulpthen fill the boats with the mixture obtained.

Discover these recipes too: Cheese Cucumber Boats, Cucumber Rolls Stuffed with Quinoa and Ricotta with Raspberry Sauce, Cucumbers stuffed with carrots and goat cheese, Cucumbers Duse style.

Cucumbers: from ancient history to many varieties – Italian cuisine reinvented by Gordon Ramsay

Before being included in the eighteenth century in Linnaeus’ classifications as Cucumis sativumthe cucumber, defined by Lorenzo the Magnificent as «aperitif and healthy, is cited with the name of «cedriuolo (from citrusdue to its slightly acidic taste) by Pietro Andrea Mattioli, the famous botanist of the sixteenth century, who, being also a doctor, saw it as a purifying agent, anti-inflammatory And diuretic (today we know that it contains iron, calcium, phosphorus and vitamins B and C) and understood its benefits also «for external use, to refresh the skin and reduce wrinkles, redness and puffiness (such as: bags under the eyes!). It is not for nothing that it is a main component in many lines of beauty products.

From a nutritional point of view, beyond the most common uses – preserved, like the classic and always welcome pickled gherkin, or in Greek tzatziki – it is an essential component of fast food sandwiches, and with a good scientific basis: the cucumber combined with wholemeal bread, thanks to the tartaric acid it contains, it moderates the absorption of carbohydrates which often turn into fat. And then, very low in calories but rich in fibre and water, and therefore very filling, it is the king of summer diets.

(Historical research by Marina Migliavacca and Valeria Nava)

Know the ingredient: Cucumber varieties

Cucumbers belong to the family of Cucurbitaceaesuch as pumpkin, courgette, melon and watermelon. They have in common the fact that they grow on an annual, creeping herbaceous plant, covered in hair and equipped with tendrils, those curls that serve to firmly anchor themselves to supports or to the ground. All fruits are called peponids and contain a large quantity of seeds in the central part. Also suitable for growing in pots, as long as they have good exposure to the sun and without stagnant water, they grow well at a temperature between 15 and 25 °C. Let’s get to know the types of cucumber now.


A typical variety of Puglia, which the region itself, in collaboration with the University of Bari, has chosen to protect through projects for the promotion of horticultural agro-biodiversity. It is distinguished from other cucumbers by its more rounded shape and its striped rind, sometimes similar to that of watermelon. It is very sweet and more digestible than other varieties because, like the Barattiere (n. 5), it belongs to the species Cucumis melo (that of melon) and is free of the molecule that makes cucumbers difficult to digest.


As the name suggests, this variety of cucumber is small in size, contains few seeds and is very crunchy.


Even more than 30 cm long, it is completely devoid of thorns on the skin but may present some small protuberance (tubercle). With a very delicate flavor, it is easily digestible. Choose those that do not exceed 3 cm in diameter: they are particularly sweet.


Small in size, to be nibbled even as a snack, as the name suggests. It does not peel.


Another variety from Puglia, also known as Tondo di Fasano. It is not really a cucumber because it is of the same species as melon, of which it also has the shape. Buy those no bigger than a baseball. Crisp and very fresh, it is perfect for adding a twist to a mixed fruit salad.


The most classic of cucumbers. Like all varieties, it has refreshing and purifying properties. It is rich in vitamin C and mineral salts and low in calories. It is also used in cosmetics for its ability to soften the skin.


Its scientific name is Cucumis metuliferus. It comes from the African continent and has been known for centuries. The plant has the same characteristics as the others, that is, it is a climber with yellow flowers and hairy leaves; the fruit instead has a leathery rind, orange in color when it is at the right stage of ripeness, provided with pointed protuberances, for this reason it is also called horned melon. The pulp inside is composed only of seeds covered in mucilage, the effect is similar to that of the passion fruit. The flavor is particular: a cross between that of cucumber and that of lemon with hints of banana.

Cucumber Rolls Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

Cucumber Rolls Recipe | Italian Cuisine

For the recipe of cucumber rolls stuffed with quinoa and ricotta with raspberry sauce, collect the quinoa in 600 g of water with 2 g of salt. Bring to the boil, reduce the heat to low, cover with the lid, leaving a small gap to let the steam out and cook for 20′. Collect 30 g of sugar and 1 tablespoon of water in a saucepan.

When it starts to make small bubbles, add the juice of a lemon, the vinegar and shortly after add the raspberries; mix by crushing them and cook them for 5-6 minutes on high heat; turn off, blend everything and pass through a sieve to obtain a smooth sauce. Drain the quinoa and mix it with the ricotta, 10 g of finely chopped tarragon, a pinch of salt, a tablespoon of oil, finely chopped celery and chives and the grated zest of half a lime.

Clean the cucumbers and slice them very thinly lengthwise with a mandolin or a small knife. Arrange 5-6 slices of cucumber slightly overlapping on a sheet of baking paper, spread the quinoa filling and, using the baking paper, roll up and close the roll. Do this to make 5 more rolls. Trim the edges of the rolls and serve with the sauce. Decorate with chervil if desired.

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