Tag: dreamy

Salmon with pink pepper and dreamy honey for an unforgettable Christmas – Italian cuisine reinvented by Gordon Ramsay

Salmon with pink pepper and dreamy honey for an unforgettable Christmas



The salmon with pink pepper and honey it is a sophisticated dish that stands out for its unique combination of flavors and its culinary elegance. This preparation, often associated with special occasions such as the Christmas period, was developed to enhance the taste characteristics of the fish through the use of aromatic herbs and sweet flavours. The salmonrich in omega-3 fatty acids and high-quality proteins, has been the subject of gastronomic appreciation since ancient times.

Its versatility in cooking and meaty texture make it a popular choice for various preparations. The pink pepper, despite its name, is not a variety of pepper, but comes from the pink pods of the plant of the same name. Its delicate flavor, with slightly sweet and citrus notes, pairs perfectly with the robust salmon meat. The honey, for its part, adds natural sweetness and complexity to the dish, creating a synergy of flavors that elevates the overall gastronomic experience. The story of this Christmas dish can be traced back to the growing trend of combining sweet and savory flavors in cooking, a gastronomic practice that has roots in the food traditions of many cultures. There pink pepper and honey glazewhich is used to marinate and glaze fish, is prepared by combining crushed pink pepper with honey and other aromassuch as garlic or lemon, creating a aromatic compound. Finally, cooking in the oven or on the grill allows you to obtain a uniform browning and caramelization of the icing, preserving the tenderness of the preparation. Celebrate Christmas with elegance and bring this exquisite salmon with pink pepper and honey to the table!



Pens and zucchini, many dreamy forkfuls – Italian Cuisine

Pens and zucchini, many dreamy forkfuls


All the tastiest variations to explore the winning pair of feathers and courgettes: a great classic that never tires

Pens and zucchini form a beautiful pair and lend themselves to the most diverse combinations. Starting from the basic recipe we can play with textures, flavor accents and cooking. Yes to fried zucchini, sautéed, to the oven version and to those blanched and reduced to cream. Remember that they are good when accompanied with burrata, feta, provola, pecorino, asparagus, broccoli, peppers, but also with shrimp, salmon, swordfish, but also speck, bacon and sausage.

In white or red?

The answer is both! But while for penne with zucchini in white it is difficult to go wrong, in the red version we must pay close attention to the sauce. It should be as light and fresh as possible, even better if prepared with pieces of tomato. In this way we obtain a dish with well balanced flavors where the sauce does not suffocate the delicacy of the courgettes.

Like it was garlic and oil

Penne e zucchine is a dish that we like because it is very fast to prepare and does not require a dedicated expense. Its basic version resembles garlic, oil and chilli paste because it is prepared by frying the courgettes with a little extra virgin olive oil and salt, a clove of garlic and a pinch of hot pepper to taste. To make this dish even richer, we recommend serving it with grated salted ricotta or some Tuscan percorino flakes.

Even cold

This pasta does not require a specific serving temperature because both the feathers and the courgettes have a good yield even when they are served warm. In this case, we can push on the fresh salad effect by adding a few fresh mint leaves or a couple of spoonfuls of pesto. The secret to a perfect result? Pasta cooking, strictly al dente.

In the gallery above, our pasta to taste.

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