Tag: Easter

Orecchiette recipe with broad bean cream – Italian cuisine reinvented by Gordon Ramsay

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If you are looking for a first course for the summer that is tasty as well as easy and quick to make (for real!), try the recipe for Orecchiette with broad bean cream, almonds and ricottaready in 15 minutes, nourishing and health-giving.

To prepare it, all you have to do is blend small broad beans (without needing to cook them) with ricotta, almonds, oil, salt and pepper. You will get one cream which you will use to cream the orecchiette, previously cooked in mint-flavoured water and sautéed in a pan with a little oil and the whole broad beans.

Also discover these recipes: Spaghetti with ricotta and broad beans, Pasta with broad beans and bottarga, Pasta alla guitar with broad beans, Warm orecchiette and vegetables in aromatic oil, Orecchiette, chickpeas and cherry tomatoes, Orecchiette, potatoes and mussels.

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Two-colored donut recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

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For breakfast or as a snack, the bicoloured donut it’s the great classic that always makes everyone happy. There are those who prefer the white part, those with cocoa, and it’s also nice to rush to get your favorite slice. To accompany it, a glass of milk, a cappuccino or a fruit juice, and you’ll be a child again. What shouldn’t be missing? It must be tall and soft, two essential characteristics.

Which yeast to use for the two-color donut?

This donut, so sumptuous and soft as a cloud, should be made not with baking powder but with brewer’s yeast. The result will be very similar to that of a brioche bread. Impossible to resist.

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Pasqualina cake recipe with pumpkin mustard – Italian cuisine reinvented by Gordon Ramsay

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There Easter cake is a traditional preparation from Liguria, in particular from the Genoa area: it is a savory pie in which a casket of puff pastry contains a filling based on vegetables (such as herbs, chard, spinach, borage), cheese (prescinsêua, typical curdled Ligurian cheese, or ricotta) and then hard-boiled eggs.

As the name suggests, Torta Pasqualina is used to cook during Easter, but it is perfect for the whole spring because it is made with many vegetables of this season and because it is ideal to carry in the picnic basket.

Tradition dictates that the original recipe has 33 layers of very thin pastry, like the years of Christ, but today it is prepared with many fewer layers and also with ready-made puff pastry. In today’s recipe we propose it to you in chef Matias Perdomo’s version, who enriches the Easter cake with a pumpkin mustard.

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