Tag: fish

Recipe Creamed cod and polenta, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Creamed cod and polenta, the recipe

Step 1

Bring 1.5 liters of salted water to the boil, pour in the corn flour, stirring with a whisk, then continue mixing with a spatula for about 1 hour: you should obtain a soft polenta; roll it out onto a greased or baking paper-lined baking tray to a thickness of 1.5 cm and leave to cool.

Step 2

Peel and bone the cod very carefully. Cut it into cubes. Chop a shallot and let it sauté gently in a pan with 4 tablespoons of oil, the anchovy fillets and a small piece of chilli (measure it very sparingly), add the cod and cook it for 5 minutes so that it releases its water; then pour in the wine, let it evaporate, add the milk and cook for another 10 minutes or so; finally taste it and add salt if needed. Blend everything with the immersion blender adding another 4 tablespoons of oil.

Step 3

Cut the polenta, now cold and firm, into discs or squares and brown it in a pan with a little oil and butter until golden on both sides; alternatively, grease it lightly and bake it at 220°C for about ten minutes (croutons).

Step 4

Serve the cod on polenta croutons, finishing with a few drops of oil and chervil leaves if desired.

Scrippelle ‘mbusse in fish broth with meatballs – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Today’s Best Italian Recipe is scrippelle ‘mbusse in fish broth with meatballs of shrimp, a typical first course from Teramo revisited by Carla De Iuliis, journalist and communications manager of a public body, passionate about food and local traditions, who wrote to us: «Legend has it that it was the assistant chef Enrico Castorani , in the early nineteenth century, to invent scrippelle ‘mbusse, following a gross mistake in the kitchen. Castorani worked in the canteen of the French officers stationed in Teramo, in Abruzzo, where they used to serve the soldiers revisited “crêpes” (without milk, but with water), instead of bread (made of corn flour), which was little appreciated by the officers . One day it happened that the scrippelle, ready to be served at the table, accidentally fell into a pan containing chicken broth.
The chef, instead of throwing away the scrippelle completely soaked in broth, decided (and, we add, fortunately) to serve them anyway, finding great success. Since then, scrippelle with broth have become one of the cult dishes of Teramo cuisine, once typical of the Christmas holidays, but now used on every important occasion. They are simple and cheap, to make them you only need eggs, flour, water and a pinch of salt; then, just dip them in a boiling meat broth and sprinkle them with plenty of grated parmesan (formerly with pecorino strictly from Abruzzo). Carla told us that there is a variant of the recipe, typical of Montorio al Vomano, a town a few kilometers from Teramo, where the scrippelle are accompanied by very small meatballs, fried in extra virgin olive oil. Precisely this variant gave her the idea for her dish: «I remembered the fish broth that my grandmother prepared, always trying to recover every possible waste in the kitchen; so I made a delicate broth with the fish and shrimp scraps, which I used to make meatballs.” The finishing touch? «A slightly unusual plating, which goes beyond tradition, but gives a gourmet and contemporary touch to the recipe.

The recipe: scrippelle ‘mbusse in fish broth with shrimp meatballs

Effort: medium
Time: 1 hour and 15 minutes
Styling and cooking: Joëlle Néderlants

Ingredients for 1 person

For the broth and meatballs

  • 15 prawns
  • 4 cherry tomatoes
  • 1 carrot
  • 1 stalk of celery
  • 1 egg yolk
  • fish bone such as sea bream or St. Peter’s fish
  • parsley
  • bread crumbs
  • extra virgin olive oil
  • seed oil
  • fine salt
  • coarse salt
  • black peppercorns

For the scripelle

  • 1 egg
  • 00 flour
  • lard or extra virgin olive oil
  • salt


For the broth and meatballs

Fill a pan with high sides with a liter and a half of water; add the heads and shells of the prawns, the fish bone, the carrot, the celery stalk, a few sprigs of parsley with the stalks, the cherry tomatoes, the coarse salt and the peppercorns; cook for about an hour, over low heat, then filter the broth.
Pour a drizzle of oil into a pan and brown the prawns for a couple of minutes. Let them cool then transfer them into a bowl with the egg yolk, a few spoonfuls of breadcrumbs, a sprig of chopped parsley and the egg yolk, seasoning with salt and pepper. Work the mixture, forming small balls, dip them in boiling seed oil for about 30 seconds, then drain them on kitchen paper.

For the scripelle

Break the egg into a bowl, add ½ shell of water, a level spoon of flour and a pinch of salt. Mix everything until you obtain a homogeneous mixture.
Heat a pan (20 cm diameter), greased with lard or a drizzle of oil, and pour in the mixture, one ladle at a time; as soon as the edges of the pan lift slightly from the pan, turn it over and continue cooking until you obtain a sort of thin crepe. Repeat the operation with the remaining mixture: you will obtain approximately 3 scrippelle.
Roll up the scrippelle, cut them into rounds, a couple of cm high and place them on a deep plate. Pour the hot fish broth over the scrippelle, complete with the shrimp meatballs and serve.

Send us the description of your dish to participate in the selection of The Best Italian Recipe, an exciting challenge open to everyone – home cooks, professional chefs, simple enthusiasts – to write together the future of Italian goodness. Find out how to do it here.

Girotonno: the story of the 2024 edition – Italian cuisine reinvented by Gordon Ramsay

The winning dish


Second place for Brazil by chef Jefferson Elias Ribeiro da Silva, known in Italy as chef Tom; third for Palestine, represented by chefs Shady Hasbun and Samia Sowwan.

Italy, represented by chefs Carlo Biggio from Calasetta, Emiliana Scarpa from Cagliari and Benedetto Di Lorenzo from Palermo, the special prize “Luigi Biggio”dedicated to the memory of the rais of the Carloforte tuna factory who died prematurely a short time ago.

«A balanced dish that follows the tradition of Carloforte and the tonnarotti in also using lesser-known but always precious parts of the tuna. The team made up of several chefs is also an example of collaboration between professionals that has always been – explained the president of the jury Roberto Giacobbo, in handing over the fine ceramic plate with the signatures of all the tonnarotti of the late rais – it is a characteristic and advantage of Girotonno”.

The jury of Girotonno 2024

There technical jurychaired by Roberto Giacobbojournalist, popularizer and host of Freedom, as well as myself it was made up of Giusi Battaglia, face of Giusina in Cucina on Food Network, Leonardo Felician, free lance journalist expert in food and wine, Fabrizio Imas, director of the Food and travel Italia magazine , Andrea Lo Cicero, chef and face of Gambero Rosso Channel, Fabrizio Nonis, expert gastronome known on TV as “El Beker”, Barbara Politi, TV presenter and collaborator of La Gazzetta del Mezzogiorno, Camilla Rocca, free lance journalist in the food and tourism, Marzia Roncacci, journalist of Tg2 Rai, Gavino Sanna, Italian advertiser now at the helm of the Mesa wineries, Serena Sartini, journalist of Askanews, Gesualdo Vercio, Vice President Programming Warner Bros. Discovery and Giuliano Greco, owner of the Tonnara di Carloforte and, for the final evening, enriched by the presence of the rear admiral Enrico PacioniCommander of the Western Navy Command of the Italian Navy.

Conducting the event – which in addition to the Tuna Competition included cooking shows, wine tasting and much more – Federico Quaranta And Valentina Caruso, Rai presenters. They were the voices of the event and its protagonists on the stage set up on Corso Battellieri who talked about the emotions of the international tuna competition, the chefs and the recipes that were the protagonists of the cooking shows.

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