Tag: eggs

Omelette recipe «my way with courgettes and mozzarella – Italian cuisine reinvented by Gordon Ramsay

There “my way” omelette with courgettes and mozzarella it is a recipe from the cook Aurora Cacciari – Chiara Maci’s mother as well as one of the first Italian AIS sommeliers – who explains to us: «It is an easy, quick and economical preparation that is always a great success. It’s made even easier by the fact that there’s no need to flip the omelette in the pan.”

Advice

To make this omelette we first cooked the courgettes, browning them in a pan, and then added the beaten eggs and the diced mozzarella, continuing the cooking until the mozzarella had melted and the eggs had set, without ever needing to turn it. Excellent to serve hot with the mozzarella still stringy, but also very good warm or cold, as a practical packed lunch for a trip out of town.

Discover other interesting simple omelette recipes:

Mayonnaise Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Creamy, inviting, delicious: mayonnaise is one of the most loved and widespread sauces in the world. So much so that supermarket shelves are full of it and it has become customary to buy it. Preparing it at home, however, is not difficult at all. By following our recipe-tutorial you won’t go wrong.

Is mayonnaise French or Spanish?

Although most attribute the paternity of mayonnaise to the French, the first written document of the mayonnaise recipe is found in the Spanish manuscript Art de la Cuina, the free Menorcan cuisine of the s. XVIII by Fra Francesco Roger, a Franciscan friar of the Real Monasterio de Santa Clara. Not only that, according to some theories his birth occurred during the Carthaginian rule in Spain with reference to the geographical area of the island of Minorca. Another hypothesis is that mayonnaise was born in the French city of Bayonne and mayonnaise it would be a modification of bayonnaisebut there are still many various theories that have emerged over the centuries.

poached eggs with asparagus and salmon, a Mediterranean delicacy – Italian cuisine reinvented by Gordon Ramsay

The poached eggs with asparagus and salmon they represent a sublime gastronomic combination, mixing softness, flavor and crunchiness, thanks to the variety of ingredients used. This dish, known for its elegance and simplicity, finds its origins in classical European cuisine, particularly widespread in the Nordic and Mediterranean regions. The denomination “poached eggs”, instead, derives from the preparation technique. In fact, the eggs are placed in water, just below the boiling point. The appearance of the lager, delicately wrapped around the yolk, resembles the shape of a shirt, hence the name. This cooking method gives the eggs a tender, silky texture, creating a perfect base to accommodate the other elements of the recipe. In fact, the asparagus they have a crunchy texture and a slightly bitter flavour, while the smoked salmon adds a touch of succulence and flavour. The dish, despite its sophistication, presents a recipe easy and fast to prepare. So, don’t miss this opportunity and prepare poached eggs with asparagus and salmon with us. Your guests will be won over.