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Fennel baked in foil – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

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Recipe Creamy polenta foil with apple ragout and sausage, the recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Peel the shallots and cut them thinly. Brown them in a pan with 5 sage leaves, 1 clove of garlic and the butter; add the peeled and diced apple, cook over high heat, stirring, for 5 minutes. Remove the garlic and set the apples aside. In the same pan, still on high heat, brown the sausage cut into 2 cm pieces for 5-7 minutes. Chop 2 lemon peels, a sprig of parsley and very little rosemary. Add to the sausage, leave to flavor for 1 minute and turn off the heat. Add the apples to the sausage and keep warm.

Step 2

Bring 1.5 liters of water to the boil with 1 bay leaf and 1/2 cinnamon stick, add salt, pour in the foil flour and continue mixing with a whisk until it starts boiling again. Lower the heat and continue cooking for 50 minutes, stirring occasionally. Remove from the heat and add the cream, mixing with the whisk.

Step 3

Serve the polenta piping hot, accompanying it with the sausage and its sauce.

Recipe: Walter Pedrazzi, Photo: Davide Maestri, Styling: Beatrice Prada

Sea bass baked in foil with orange and mustard – Italian Cuisine

Ingredients for 4 people

Sea bass preparation in foil

1) Wash and dry the oranges, take the peel of one with a thin rigalimoni and squeeze the juice of both. Filter it, transfer it to a bowl and emulsify it with the mustard and the honey.

2) Remove the bones from the fillets sea bass with the special tweezers, salt them and place them in the center of 4 sheets of baking paper. Pour the prepared emulsion over the fish and distribute the butter reduced to bows.

3) Close the packets, making sure that the sauce does not come out, transfer them to a plate and bake them at 180 degrees for 20 minutes. Remove them from the oven, open them, sprinkle the fish with the leaves of parsley clean and serve.

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