Tag: flavour

a delicious journey between tradition and flavour – Italian cuisine reinvented by Gordon Ramsay

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Originally from Veneto, tiramisu has conquered the palate of the whole world thanks to its goodness and its intuitive preparation. Although many Italian regions have claimed its authorship, it is in the city of Trevisor that the birth of this exquisite dessert can be traced back. The history of the dessert is wrapped in an atmosphere of home cooking and gastronomic creativity. Its fame grew from the 1960s onwards, quickly spreading to restaurants and homes around the world.

The literal translation of “tiramisu” means “tiramisu”, suggesting its invigorating power and ability to lift morale. The perfect combination of simple ingredients and the absence of cooking have contributed to its global success. The coffee tiramisu with mascarpone and cream it is a seasonal dessert, suitable for any time of the year. Its versatility makes it perfect to conclude an elegant dinner or to delight the palate on a hot summer day. Plus, this one regional recipe offers a mix of well-balanced flavours. The creamy sweetness of the mascarpone blends with the light bitterness of the coffee, while the soaked ladyfingers give a soft texture and a subtle touch of biscuit. The whipped cream adds a light and fluffy element, which complements each layer harmoniously. Are you ready to enter a world of sweetness and taste? Prepare coffee tiramisu with mascarpone and cream and you will win over all your guests.

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Between history and flavour, the original krapfen recipe – Italian cuisine reinvented by Gordon Ramsay

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The origins of donuts they date back to the Middle Ages, when they were prepared as part of carnival celebrations. Their diffusion has consolidated over the centuries, becoming an inevitable element in pastry shops and on local tables during the celebrations of the most famous masquerade party in history. There original recipe of the donuts Germans requires top quality ingredients, with a dough based on flour, yeast, sugar, butter and eggs. Its magic lies in the careful and meticulous preparation, where the preparation is taken care of, until all the ingredients mixed together reach a light and fluffy consistency. Subsequently, the round shape is created through manual processing or with the help of special molds. The ideal time to enjoy the donuts it is during the Carnival season, a festive and cheerful period in which donuts become the protagonists of the celebrations. The tradition of consuming these delights during this period has its roots in the practice of enjoying sweets before Lenten abstinence, a last indulgent taste before the time of renunciation. The combination offered by German Carnival donuts it is balanced and delicious. The sweetness of the dough blends with the softness of the cream or of jam used to fill the inside. Variations can also include a heart of vanilla, chocolate or fruit jam, adding a variety of flavors to satisfy the most demanding palates. The preparation follows a series of precise steps. After kneading the main ingredients, the mixture is left to rise until it doubles in volume. Subsequently, the donuts are formed, which must rise a second time. The cooking takes place in hot oil, to then obtain puffy, golden and irresistible donuts. From a nutritional point of view, German krapfen provide a significant amount of calories, mainly deriving from the sugars and carbohydrates present in the flour. However, a small exception is allowed every now and then. Don’t miss the opportunity to bring a touch of celebration to your Carnival and, following our recipe, prepare German krapfen too. You will be won over

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the second simple with a surprising flavour – Italian cuisine reinvented by Gordon Ramsay

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Tender and incredibly tasty, the scottiglia it’s a peasant dish which smells of simplicity and childhood.

Typical of the Tuscany region, the preparation of this dish involves a few but well-structured steps: the pieces of meat (usually only chicken thighs or breasts are used) are browned in a pan over high heat, with a clove of garlic, so that the meat juices are not lost and maintain their softness; apart from the classic chopped onion/carrots/celery it just waits to be blended with the wine and combined with the meat. It is the broth, together with the aromatic herbs, that crowns the entire dish, leaving the chef 2 hours of free time for the cooking to finish properly.

The scottiglia can be prepared both in the white versionshown here, and in the one with sauce, prepared with chopped tomatoes and concentrate, for a more intense and full-bodied flavour.

Regardless of whether you choose one or the other, both should be served in the classic terracotta dish, accompanied by two slices of toasted and garlic-flavoured bread.

There cooked meat it is a second course of peasant origins, the perfect dish to be consumed for dinner, during the weekend or for Sunday lunch. All the tradition and grandmother’s secrets in a single recipe.

Sear the diced meat in a pan with oil and two cloves of garlic.

Separately, cook chopped celery, carrot and onion, blending with the red wine and adding the aromatic herbs (thyme, rosemary, sage, catmint or mint).

Add the meat to the mixture, with salt, pepper, chilli pepper and lemon zest.

Cover with the broth and cook slowly for about two hours, stirring occasionally.

Serve with slices of toasted bread and, if you like, garlic and pepper.

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