Tag: Flowers

Sweet Recipe «Prince of Piedmont – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

Would you like to make one fairytale cake? Take inspiration from the sweet «Principe di Piemonte. Here is his story.

In January 1930 the crown prince Umberto of Savoytwenty-five years old, takes the princess as his wife Maria José of Belgium, of twenty-three. The newspapers write that “two great beauties unite for the glory of Italy”.

The Italian kitchen has as a collaborator Amedeo PettiniThe chef (today we would say the chef) of the king, which he talks about extensively in the pages of the magazine il wedding banquet held at the Quirinale. In July, as a tribute to the noble consorts, the magazine publishes a dessert based on delicious custard between layers of crumbly pastry.

The “soaked biscuits” mentioned in the original recipe (and which we have omitted in the re-edition alongside) are obviously ladyfingers, created by the ancestors of Prince Umberto. Among the ingredients there are historic liqueursstarting from the Campari, up to the golden Strega.

Since Prince of Piedmont is the title of the heir to the throne, the recipe will refer to him in the name, but there will be some details to honor the foreign princess, like a tea rose And two ribbons which reproduce the Italian and Belgian tricolours.

[ad_2]

Stuffed courgette flowers: 4 fillings to try – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

THE Stuffed Pumpkin Flowerslet’s face it, they are one of the many masterpieces of Italian cuisine.
In itself the flower presents itself as a beautiful ingredient to look at and to bring to the table, but stuffed inside and then battered and fried it becomes pure poetry.
The only dilemma remains how to fill it. Here are some ideas for you, but first, some advice for cleaning courgette flowers well.

How to clean courgette flowers

Before even moving on to the flower cleaning, choose them well because they must be beautiful, fresh and rigid. Damaged and slightly mushy petals are absolutely not good for frying.
When you have found a perfect product, proceed as follows: open the petals without breaking them and remove the pistil inside. Some say that it is not necessary, but in my opinion it is a step that must be done for the success of the dish.
Then wash the flowers well under a jet of cold water that is not too strong.
Place them on a clean cloth and pat them dry.
At this point they are ready to be cooked and stuffed.

Courgette flowers are the flowers of courgettes and you often find them still attached to the vegetable. To remove them, be careful not to break the base.

Pinkybird

4 recipes for stuffing courgette flowers

1. Courgette flowers stuffed with anchovies and mozzarella

Ingredients

Courgette flowers (about 15)
15 anchovies in oil
200 g of mozzarella
330 ml of lager beer
200 g of 00 flour
1 egg
Salt to taste
pepper as needed
seed oil for frying to taste

Method

First of all remove the pistils inside the flowers without breaking the petals and the base.
Place a small piece of mozzarella cheese it’s a’anchovy and close the petals by joining the tips together and turning them to seal them.
Separately, prepare a batter by beating an egg and then adding the cold beer and the sifted flour. Season with salt and pepper and immerse the flowers one at a time, draining the excess batter.
Fry in oil of boiling seeds just long enough to make the batter golden and crunchy.
Drain on frying paper, season with salt and consume immediately.

2. Courgette flowers stuffed with ricotta

Another super tasty recipe that I want to recommend is a basis of ricotta.
Prepare one cream whipping the ricotta with the whisk together with a drizzle of oil, salt and pepper and the grated lemon zest.
You can also add in this case the anchoviesor simply herbs mixed chopped with a knife such as basil, mint, parsley and marjoram.
For a filling that remains compact when cooked, I suggest adding an egg.
These courgette flowers can also be cooked simply in the oven inside a baking dish, seasoned with a little oil and salt, at 180° for 20 minutes.
Cooking in a pan is equally good, but as it is a very delicate ingredient, you must be careful not to move them too much.

[ad_2]

The desserts of Sanremo 2024? Two flowers to eat. The recipes – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

The confectionery masterpiece of master pastry chef Riccardo Bellaera is a combination of elegance and flavour. The chocolate mousse, embellished with the vibrant raspberry flavour, delicately envelops the palate, offering an exquisite fusion of sweetness and intensity. At the heart of this culinary creation, a layer of raspberry and lime gelée. Inside, the almond financier adds a crunchy and aromatic element, giving texture.

Ingredients for raspberry gelée

250g raspberry puree
50g sugar
36g gelatin mass
2g lemon juice
1g lime zest

Method

Heat a part of the puree with the sugar and gelatine, add the remaining puree, the lemon juice and the grated lime peel. Pour into the pomponette mold and blast chill.

Almond sablé ingredients

400g butter
150g ground almonds
500g flour
175g icing sugar
50g egg whites
2g salt
1 vanilla pod

Method

Sand the butter with the flour, ground almonds and vanilla. In another container mix the egg whites, sugar and salt. Combine the two compounds and knead until a homogeneous dough forms. Place in the fridge for a couple of hours before using. Roll out between two sheets of baking paper to a thickness of 2mm. Freeze and cut with a daisy-shaped pastry cutter. Cook at 180 for 15 min.

Soft vanilla heart ingredients

130g almond flour
20g corn starch
150g sugar
2g baking
3 vanilla pods
130g cream 35
95g eggs
40g egg yolks

Method

Sift the powders, add cream, eggs and egg yolks, pour into the pomponette mold and cook at 180 for 10 minutes with the valve open.

Raspberry inspired light mousse ingredients

250g raspberry puree
28g gelatin mass
320g UHT 35% cream
205g raspberry chocolate

Method

Heat the raspberry puree to 55 degrees and add the gelatine mass.
Gradually pour the hot puree over the melted raspberry topping.
Mix as soon as possible to make the emulsion homogeneous. Bring the mixture to 35-40°C, pour on the semi cream
mounted.

Raspberry gel ingredients

200g raspberry puree
20g sugar
20g lemon juice
12g crystal corn

Method

Mix sugar and crystal corn, add to the raspberry puree and emulsify.

Composition

After pouring the raspberry mousse, insert the raspberry gelee and then the heart
soft vanilla, chill, spray with red velvet spray and star dust ruby. Using a spoon, decorate the dish with the raspberry gel.

Who is Riccardo Bellaera

Riccardo Bellaera was born in Modica and at the age of 14 he began his journey in the confectionery world, working at one of the oldest and most famous pastry shops in his town, “Pasticceria Bonomo”, where he acquired the knowledge of almond processing and numerous sweets typical Sicilian.

In the various years spent in his homeland he collaborated with various laboratories to improve his knowledge of the art of confectionery, receiving valuable help and advice from the Master of Italian Pastry Making Iginio Massari.

Continuing to cultivate this passion, he also specialized in the processing of pulled and blown sugar in Switzerland, with Maestro Otmar Fassbind. Driven by the curiosity to learn about new cultures and new places, in 2001 he began working as Head Pastry Chef on board Princess Cruises cruise ships.

[ad_2]