Tag: Curry

Banana Ice Cream Recipe – Italian cuisine reinvented by Gordon Ramsay

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Step 1

For the frozen banana cream with coconut and curry biscuits recipe, cut the bananas into slices and arrange them on a tray, then put them in the freezer for at least 4 hours.

Step 2

Crumble the cocoa biscuits and mix them with a pinch of curry.

Step 3

Blend the frozen bananas with the milk and sugar to obtain a cream. Serve with curry biscuits and flaked coconut.

Step 4

Wine pairing: Cold fruit desserts pair well with sweet, aromatic bubbles. Mezzacorona’s Moscato Giallo Spumante is fragrant and citrusy and has the personality to pair well with the spicy note of curry. 11 euros, mezzacorona.it

Recipe: Emanuele Frigerio, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Carpione Mussels Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

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Did you know that mussels go great with courgettes? If you have never tried this combination, here is a recipe to remedy it and to create a refined and original appetizer, carpione mussels with curry and grilled courgettes.

To prepare it you will have to grill the courgette slices and then marinate them with oil, salt, garlic and mint. courgettes; then you will have to cook the mussels and let them flavor in the carprione prepared with water, wine vinegar, sugar and spices. The dish is made by placing the mussels on the courgettes and completing with a sauce obtained with the marinade and cream.

Also discover these recipes to combine shellfish and vegetables: Mussels and courgettes, Mussels with mint courgettes and breadcrumbs, Mussel and courgette morsels, Mezze penne with mussels and courgettes, Mussel, mackerel and vegetable soup.

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Chickpea curry – Recipe by – Italian cuisine reinvented by Gordon Ramsay

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First, rinse the rice under running water until the water comes out clear, so that the rice loses its starch.

Peel the onion, chop it and sauté half of it (without browning it) in a saucepan with the butter.
Keep the other half aside, you will use it for the chickpeas.

Add cinnamon and cloves and leave to flavour, then add the rice, toast it for a few minutes, then add the already hot broth, cover with a lid and leave to cook for about 15 minutes (or until the rice has absorbed all the broth) over medium-low heat without stirring.
Once ready, turn off the heat and fluff the rice with the tines of a fork to separate the grains.

While the rice is cooking, proceed with the chickpeas: brown the onion in a large non-stick pan with the oil, then add the spices (except the pepper) and leave to flavour.

Also add chickpeas, coconut milk, cornstarch and pepper and mix over low heat until the sauce has thickened forming a cream.

At this point you can plate, placing the rice on one side and the curry chickpeas on the other.

That’s all, the chickpea curry is ready to be enjoyed, possibly with another sprinkling of paprika.

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