Tag: Fried

Fried Vegetables and Herbs with Beetroot Sauce Recipe – Italian cuisine reinvented by Gordon Ramsay

Fried Vegetables and Herbs with Beetroot Sauce Recipe


To be served for a home aperitif or as a appetizersthe Fried vegetables and herbs with beetroot sauce they are irresistible. Chef Giulia Rota explains: “The airiness and crunchiness of the fried vegetable batter are given by the use of corn starch and rice flour, which do not contain gluten.”

In the recipe we used courgettes, asparagus, black cabbage, broccoli, carrots and then sage, mint, basil which, once fried in batter, we served with a beetroot sauce prepared with beetroot blended with oil, salt, pepper, lemon and whole yogurt.

Also discover these recipes: Italian-style battered vegetables, Mixed fried vegetables, Great mix of vegetables in dip and in batter, Mixed in rice batter with tartar sauce,Vegetables and prawns in batter, Battered mixed fried food.

Stuffed Krapfen Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Stuffed Krapfen Recipe |  The Italian kitchen


Biting into cream-filled donuts: does just the thought make you daydream? You are in the right place then, where you can find the recipe for fabulous krapfen.

What is the difference between krapfen and donut?

Sometimes they are used synonymously, but krapfen and donuts are not the same thing. The donut is typical of Tuscany and is created without eggs, without filling and with granulated sugar around it, while krapfen has eggs, filling and icing sugar.

Krapfen: origins and diffusion

The krapfen has Austro-German origins and due to proximity it first spread to Italy in the Dolomites area and then, with many variations, to the south, such as in Campania and Sicily, where they are known as “graffe”.

Fried panzerotti recipe with crescenza and rocket – Italian cuisine reinvented by Gordon Ramsay

Fried panzerotti recipe with crescenza and rocket


A treat for an aperitif or a appetizers particularly greedy: i fried panzerotti with crescenza and rocket they are always irresistible. The type of filling makes them suitable to be prepared with beautiful season: they give their best if they are served hotbut they are also good put in the picnic basket and enjoyed later.

To prepare them we used bread dough which we divided into disks to fill and close like a large tortellini. During frying, the panzerotti should swell and brown, a sign that they are ready.

Also discover these recipes: Baked panzerotti with broad bean cream, pecorino and salami, Panzerotti with sea bass and spices, Valtellina-style panzerotti, Panzerotti with peppers, aubergines and olives, Panzerotti stuffed with vegetables.

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