Tag: delicious second course

the beef stew that conquers – Italian cuisine reinvented by Gordon Ramsay

The Beef stew it’s a delicious second course and substantial, characterized by a long culinary tradition, which has its roots in the cuisines of different cultures. The dish, based on chopped beef chopped and cooked slowly with vegetables in a rich sauce, has gained over time a prominent position in international gastronomy. Its origins can be traced to numerous traditional cuisines, but its popularity is particularly evident in those Europeans, especially in Italian and French cultures. The preparation process involves the use of pieces of meat from well-developed muscle partsas the thigh or the shoulder of the cattle.

These cuts, characterized by a greater presence of connective tissue, are ideal for slow cooking, as prolonged heat promotes softening. The vegetables used vary depending on regional and personal preferences, but commonly include onion, carrot and celery, enriching the sauce with natural flavors and the meat with an enveloping consistency. This happens thanks to the long and slow cooking at low temperature. Furthermore, this dish has great versatility, so it can be served on different occasions, although it would be preferable in the colder seasons, when a comforting and nutritious meal is particularly welcome, or on party tables. Give your diners an extraordinary culinary experience and make this happen Beef stew. You will not regret it!

Braised meat in red wine, a delicious Christmas tradition to be enjoyed with elegance – Italian cuisine reinvented by Gordon Ramsay

The braised in red wine represents a delicious second course which embodies the elegance and refinement of culinary tradition. Originating from the cuisine of the Bel Paese, this dish has deep roots in the northern regions, where the use of wine as a key ingredient has always played a significant role in the preparation of distinctive dishes. The term “braised” derives from cooking technique used, called “brazing”, which happens slowly, over low heat, inside an aromatic liquid. To prepare this regional recipewe use the high quality beefvegetables and herbs (onion, carrot and celery).

In this way, the food acquires previously marinated and subsequently cooked in red wine, together with a soft and succulent texture. The history of wine braising dates back to ancient times, when the need to preserve meat during the winter months led to the discovery of cooking methods that guaranteed tenderness and flavor even to less valuable cuts. Over time, this technique has evolved into a true culinary art, with regional variations developing in different parts of the world. Its presence on the table adds a note of luxury, helping to make the meal an unforgettable gastronomic experience. Follow our recipe today and brighten your banquets with this tasty braised meat in red wine. You will leave your guests speechless!

mouth-watering roast pork with plums and apples – Italian cuisine reinvented by Gordon Ramsay

The history ofroast pork with plums and apples dates back to ancient times, when the combination of meat and fruit was celebrated for its harmonious fusion of sweet and savory. In particular, the pigthe main ingredient of this one Christmas recipe, is rooted in the culinary traditions of many cultures, as it ensures protein intake. At the same time, it is characterized by flavor and versatility in cooking.

The plums and the apples they give a fruity, sweet note and, at the same time, bring a note of acidity and softness to the preparation. This delicious second course requires careful and meticulous steps. The pork is carefully selected to guarantee quality meat; its slow and moist cooking allows you to preserve the juiciness and natural flavor of the meat. The plums, previously rehydrated to concentrate their sugars, are strategically distributed within the roast, while the apples, cut into pieces, help to prevent the dish from drying out excessively. The final result is a truly delicious dish, characterized by an explosive combination of flavours. Roast pork with plums and apples is traditionally served as a main course during Christmas holidays, as its impressive presentation and rich flavors make it perfect for celebrating special occasions. This dish also lends itself to creative variations, allowing chefs to customize the recipe to regional or individual preferences. What are you waiting for? Put on your apron and cook with us!