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Pasta alla cardinale: the pasta you don’t expect – Italian cuisine reinvented by Gordon Ramsay


Many types of pasta that go well with cardinal sauce.

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Pasta alla cardinale with scampi and burrata

If you want to use them in the sauce scampi or prawns for a special occasion, I suggest you combine them with the burrata recipe. Then prepare the tomato sauce as per the main recipe, adding chopped prawns or scampi to the initial sauté and then enrich it with 200 g of burrata.

Scampi to be cleaned and added to the sauce.

Cardinal pasta with bacon

If you want to make this dish even more delicious, similar to an amatriciana, you can add a special ingredient such as baconor the jowls.
I cut it into strips and brown it lightly in a pan without adding fat until it becomes a little crunchy, then at the end I add it to the sauce, or use it just as a garnish.

Or, and here I already know I will surprise you, use the smoked salmon or tuna, but without adding pecorino, even if some people might like this mix.

Turkey eggs: why don’t we eat them? – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


We eat chicken, quail, ostrich, duck and guinea fowl eggs, but why don’t we eat turkey eggs? Turkeys are fowl, they lay eggs like the others, they have a white shell with dark dots and are generally larger than those of chickens, and are absolutely edible. Indeed, very good and with a very intense distinctive flavour. Last but not least, turkey eggs are very rich in nutrients.

What do turkey eggs contain?

An excellent source of proteins that provide all the essential amino acids (like meat or fish), turkey eggs are also rich in minerals such as potassium and phosphorus. They are also an excellent source of vitamin B12 which helps the functioning of the metabolism. But if they are so precious, why can’t we find them on the market?

Why you don’t eat turkey eggs

The reason lies in the performance of turkeys, which are much less prolific in terms of eggs than, first of all, hens from intensive farming.. The latter, in fact, live in such conditions that they are forced to lay eggs every day, unlike those who live free to roam outdoors and lay eggs only in the winter months. Turkeys are even less productive: at most they can lay one egg per week, especially in the spring period.

How often does the turkey lay eggs?

On average, the production of a turkey is 50 eggs per year. If they are not sold, therefore, it is for an economic reason: they are not a business. Selling turkey eggs would not be as profitable as selling eggs from a factory farmed chickenbut not even in comparison with eggs from chickens raised outdoors on organic or non-organic farms.

Where to buy turkey eggs

Hence the reason why we don’t see turkey eggs in the supermarket, in large-scale retail trade. However, this does not mean that you cannot taste turkey eggs. Many small producers sell them – even online – and together with the hens they also raise turkeys outdoors, and therefore their eggs.

How much does a turkey egg cost?

The cost of a single turkey egg, averaging the prices circulating online, is 2.50. Too? Certainly yes, if you consider that for the same amount of money at the supermarket you can buy at least six (organic) chicken eggs. However, it is a price absolutely in line with the average of other eggs sold by farmers who keep their animals free to scratch outdoors. In these cases, a box of six chicken eggs, for comparison, starts at least from €3.50with peaks of €1 egg-shaped. Which remains a considerable figure in itself, but fair if one takes into account that eggs of this type are produced with zero impact, by animals not forced to live in cages or in limited open spaces.

How to cook turkey eggs

One-off, then, it’s nice to vary by tasting a different flavor, also because turkey eggs, as well as alone, are good in many other preparations, just like chicken eggs. Easy ideas to try? Fried, pan-fried, soft-boiled or – even tastier – perhaps in purgatory, dipped in tomato sauce.

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the side dish you don’t expect – Italian Cuisine

the side dish you don't expect



Anti-waste plate par excellence, pan-fried celery is a original outline which finds its origins in the popular culture of the past.
In the kitchen nothing goes to waste and everything can be transformed into one tasty dish and with an authentic flavour. All it takes is a pinch of imagination and a lot of good will.
In this recipe, celery plays a marginal role: what is really important are its leaves, usually destined for the garbage.
Nothing different from a simple one sautéed chicory: a sauté of garlic and oil, a pinch of chili pepper that the most daring palates and the leaves to wither and take on the taste of the smells that accompany it.
THE cherry tomatoes they can be added by those who prefer to give the dish a fresher note, a legacy of the summer that has just passed.

A dish that was born from the need to feed larger families, where every part of a food played a fundamental role in family sustenance.
Try them with a pinch of paprika sweet for an even more special flavour.

Cut the celery leaves and blanch them. Prepare a sauté of garlic, oil, chilli pepper and diced cherry tomatoes and cook the leaves until they wither.
Season to taste and serve while still hot.

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