Tag: Easter

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

Two-colored donut recipe |  The Italian kitchen


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.

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

Pasqualina cake recipe with pumpkin mustard


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.

Borage and ricotta ravioli recipe – Italian cuisine reinvented by Gordon Ramsay

Borage and ricotta ravioli recipe


There borage it is a spontaneous edible plant whose flowers (raw and cooked, often used in the decoration of dishes) and large and rough leaves (cooked) can be eaten.

With anti-inflammatory and purifying properties, borage is used in the kitchen in many ways: as an ingredient in soups, savory pies, omelettes, pancakes, risottos and in filled with fresh pasta, as in the case of our recipe.

To prepare the borage and ricotta ravioli start with fresh pasta, to be made with eggs, white flour and durum wheat flour, then dedicate yourself to the filling by combining the borage with the ricottaThe pecorino cheese and the raw ham. The extra touch? A sauce prepared with the borage base with which to season the dish before serving it.

Also discover these recipes: Sorghum ravioli with borage, Ricotta and spinach ravioli, Meatless ravioli with mint goat cheese sauce, Low-fat ravioli with fresh tomato.

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