All recipes written by Gordon Ramsay
Sift the flour and mix it with 300 g of water, 2 tablespoons of oil and baking powder. Then add 8 g of salt and a teaspoon of sugar; knead the dough until it becomes smooth and homogeneous. Let it rise in a bowl, covered with a damp cloth, until it doubles in volume (about 1 hour and 30 ').
Knead the dough again, then divide it into 8 parts and knead them into as many balls; place them on a tray and let them rise again for 1 hour, covered with a damp cloth.
The hybrids in the kitchen they are a really nice risk. Sometimes joining together two cornerstones of good food can generate a curious idea after all, as happened for example with Spaghetti Donuts, omelette of pastries with the appearance of an American donut. Other times, however, the gambling bar has been raised too far, giving rise to un-better-defined mutant creatures such as Dausage, half sausage (sausage) and half donut (donut). Something chilling both in name and appearance, without even tasting. It happens, however, that very, very captivating ideas, such as that of the, are extracted from the almost inexhaustible Italian cylinder Burgonza: one burrata stuffed with gorgonzola.
Fatherhood, as he also reported "Republic", Is to be attributed to Viscanti Dairy of Altamura, obviously in the province of Bari. A product born almost by chance, as often happens for the most sensational strokes of genius, which unites the whole of Italy's dairy products along an axis that starts from Puglia and reaches up to the northern regions: if the Burgonza wrapping is in fact the typical one of spun pasta of the local burrata, the filling combines cream and frayed morsels with a Piedmontese Gorgonzola Dop.
How, then, to test the original Burgonza in person? The best solution is undoubtedly to schedule a short trip and land directly in Altamura. This curious version of the burrata, which has already attracted the attention of several places in Northern Italy, is mainly sold at the Viscanti Dairy itself, and in a few other extremely selected points of sale in the immediate vicinity (although it is possible to order it online on some bring them specialized in Apulian products). Of course, we're definitely not talking about a low specialty calorie content, and it is good to remember it. Even if resisting the temptation of a taste by finding it in front of it in all its creaminess – let's be honest – it would be really impossible.
Cut 270 g of pumpkin into thin slices, put it in a saucepan covered with water and boil it for 15 ′. Dice the remaining pumpkin and roast them in a pan with a tablespoon of extra virgin olive oil for 3-4 ′.
Drain the pumpkin from the water, shake it and add salt, add the crumbled macaroons, 5 g of parmesan and 15 g of breadcrumbs. Season with salt and pepper, then add the roasted pumpkin cubes, leaving aside someone for decoration (filling).
Bone the guinea fowl (or ask your butcher to do it), then lightly beat it with the meat tenderizer to make the pulp layer homogeneous. Salt and pepper. Spread the filling on the guinea fowl and roll it up, pushing the leather away so that it does not end up inside: you will then wrap it outside the roll. Tie the roll with the cooking string and brown it in a pan with 2 tablespoons of peanut oil, until it is well-colored uniformly.
Transfer the roll into a baking dish; pour a glass of wine into the pan, melt the cooking sauce over the heat (deglassate), pour the sauce into the pan and bake at 170 ° C for 35-40 ′. Take the roll out, remove the string and cut it into slices. Serve it accompanied with the diced pumpkin kept aside and complete with fresh chervil and, to taste, with amaretto crumbs.
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