GORDON RAMSAY RECIPES

A rustic first course that preserves the flavor of Italian tradition, the pasta and chickpeas it is enjoyed in the long winter months, but also in the milder seasons. In fact, in the Aeolian Islands since 1835 it has been customary to prepare “A tavuliata” on March 19th on the occasion of the feast of Saint Joseph: a long table where all citizens can take part in the lunch in which pasta and chickpeas are served in a large copper pot . And why pasta and chickpeas? The story goes that some boats with sailors from Malfa on board, who were in difficulty due to a storm, prayed to Saint Joseph to return home safely. When the storm passed, the sailors who returned to land joyfully offered the poor of the town a meal with the ingredients they were carrying: legumes and pasta. Since then pasta and chickpeas has become the typical dish of that day. There are different variations of this dish, we offer you a peasant version. Chickpeas, known since ancient times thanks to their pleasant flavour, are rich in vitamins, mineral salts and proteins; furthermore they were the favorite food of gladiators thanks to their energy value.

Pancakes Di San Giuseppe Rice.

Cooking rice by absorption

Sometimes I cook rice with this quick and foolproof technique, which is especially good for basmati rice.

In a pot I pour a cup, or a glass or a small cup, of raw rice and double the quantity of water or milk, always using the same dispenser.

Cook over medium heat and with lid for about 10 minutesthen I remove the lid and let it go for a few more minutes until the rice has absorbed all the liquid.

Rice cooked for absorption.

Sweet and savory milk rice

Another recipe based on rice and milk that I love is rice with milk, both in the sweet and savory versions.
The sweet milk rice It is prepared like the previous recipe by cooking the rice in milk together with the sugar and, if desired, citrus peels. I then add cinnamon and serve it with a cube of chocolate that melts with the heat, or with fresh and dried fruit.

The savory version is a risotto that I prepare as per the classic recipe with a sautéed onion in which I toast the rice. Then I don’t add the wine, but start adding the milk instead of the broth until I obtain a very creamy risotto which stir in the butter and parmesan.

Sometimes if there are children at the table I add the mozzarella cheese which becomes stringy and makes everything more fun and tasty.

Gordon Ramsay Recipes

Tag: Fathers

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Cooking rice by absorption

Sweet and savory milk rice