All recipes written by Gordon Ramsay
To prepare the recipe of beans and chicory, soak the dried beans in water for 8 hours.
rinse under running water, then boil them in lightly salted water for about 1 hour.
drain and blend them together with a pinch of salt, oil and a little bit of the cooking water.
Peel and boil the chicory in slightly salted boiling water. Drain and squeeze it.
serve chicory with mashed beans, completing with raw oil to taste and slices of lightly toasted homemade bread.
FOR PASTA
Knead the flour with 300 g of water and the crumbled yeast, until you obtain a smooth and homogeneous mixture. Then add 20 g of oil and 10 g of salt, then collect it in a ball, put it in a bowl, cover it with a damp cloth and let it rise in the oven off with a bowl of hot water next to it, until its volume has doubled.
FOR THE STUFFING
Blanch the beans in salted water for a couple of minutes, drain them in cold water, remove the skin and blend them.
Grate roughly the pecorino; cut the salami into cubes and mix them with the blended broad beans.
FOR PANZEROTTI
flour the work surface and roll out the dough, making a sheet of 4-5 mm thick. Cut out 15-16 discs (ø 9 cm). Spread a spoonful of filling in the center of each; wet the edges of the disc and close it half-moon, giving the shape of the panzerotto.
distributed the panzerotti on a baking tray lined with parchment paper, brush them with a brine obtained by mixing 50 g of water and 50 g of oil. Let them rise again for 15 minutes, always in the oven turned off with the bowl of hot water.
Bake the panzerotti in the fan oven at 220 ° C for about 15 minutes.
A creamy rice with mashed beans and the unmistakable flavor of Caciocavallo Silano D.O.P. It is a recipe that enhances Puglia's dairy products, cooked exclusively for Murgella, by the chef Luigi Pugliese.
1) Soak the Fava beans in the water for a couple of hours.
2) Drain them and place them in a pot with celery and bay leaf, covering them with cold water a finger above their level. Cook until completely absorbed, remove the celery and bay leaf and mix, adding lots of good extra virgin olive oil, until obtaining a smooth and fragrant puree.
3) In the pan fry the Nolche olives with oil, a little chilli pepper and aromatic herbs, until they are very tender. Salt generously. Mash the olives with a fork and remove them from the core.
4) Boil the rice. Prepare a sauce with red onion cut into very fine julienne strips and oil; add the rice in order and then the mashed beans.
5) Stir with the addition of extra virgin olive oil and pour into a serving dish. Complete with the olives and the Caciocavallo cut into strips.
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page