Tag: gastronomic

From the Sicilian Gastronomic Dictionary, 10 tasty definitions – Italian cuisine reinvented by Gordon Ramsay

Curious to browse a Sicilian Gastronomic Dictionary? Yes, because this dictionary is much more than a mere list of words: it is an immersion in the deep roots of Sicilian cuisine, “dedicated to those who are passionate about Sicily, by birth or by destiny”. Word of Francesco Lauricella, author of Mizzica! Sicilian Gastronomic Dictionary (ed. Topic).

The book starts from an important premise, namely that cooking brings people and cultures together like nothing else. Even language barriers are broken: by cooking together everyone understands each other quickly. There Sicilian cuisine it is, then, a meeting and a journey: very different individuals have come and gone on the island, in terms of origins, culture and religion; the result are recipes with a highly original identity. The dishes and their ingredients arrived from places, sometimes very distant, and only partially retained their original names: the dialect modified them and, in a sort of very long “Wireless phone”, he transformed them until they reached us.

The Sicilian Gastronomic Dictionary contains then more than 6,550 of these words to tell a special cuisine in his own words. And there are also fish, vegetables, animals, wild herbs, procedures, tools and instruments no longer so commonly used, but which it would be better not to lose track of in order to safeguard a truly important cultural heritage.

TOPIC editions – 400 pages | €25.00

We ask the Author the reason for the title, because «funny? «It is a word that represents the most authentic Sicily he explains, «it is the exclamation that every chef would like to hear when he brings a dish to the table, it is an ancient word that thanks to its ability to effectively express thoughts and feelings has crossed borders of the Sicilian language and, since 2006, has landed in Zingarelli vocabulary of the Italian language.

In the dictionary some gastronomic words are explained in more depth than others. Here, in honor of my Sicilian origins, I have chosen a dozen – truly delicious ones.

Turkey curry with Venus rice, an oriental-style gastronomic journey – Italian cuisine reinvented by Gordon Ramsay

The history of turkey curry with black rice it harks back to Asian culinary traditions, but it is a dish that has crossed cultural boundaries to become a popular choice in Western cuisine too. The turkeyselected for its lean and versatile meat, goes harmoniously with the curry, a mixture of spices typical of oriental cuisine. Its history is rich and varied, with roots stretching from India to Southeast Asia. Turmeric, coriander, cumin and pepper are the elements that generally make up the mix of flavors present in curry, blending perfectly with the delicacy of the meat. The Venus rice, with its characteristic black color and hazelnut scent, has a nourishing flavor and a slightly sticky consistency, offering a truly particular contrast of flavours. The preparation for this second dish requires a series of precise steps. First, the turkey meat is cut into cubes and marinated with a mixture of curry and oil. Next, they are cooked in a pan until evenly browned, thus developing rich, deep aromas.

Instead, to prepare the Curry sauce you will need to add tomatoes, onions, garlic and ginger, as well as the spice mixture. It is cooked slowly to ensure the complete infusion of the ingredients and the creation of a rich and enveloping flavour. Once the desired consistency is achieved, the previously cooked turkey cubes are added to the sauce and left to simmer, allowing the meat to absorb all the aromas. Finally, the Venere rice, prepared separately, is cooked until it reaches the right consistency, ready to be paired with the turkey curry. This second course is a delicacy oriental cuisine to be enjoyed on special occasions or during more elaborate dinners. Travel with us among the flavors of Asia and, following our recipe, prepare this turkey curry with black rice. You will not regret it!

Potato tortelli and octopus ragù, a Christmas gastronomic masterpiece – Italian cuisine reinvented by Gordon Ramsay

The origin of Potato tortelli with octopus ragout it dates back to ancient culinary customs, particularly widespread in the coastal regions of southern Italy, where octopus is fished abundantly. The history of this dish develops in a context of local resources and family traditions, testifying to the craftsmanship passed down from generation to generation. The stuffed tortellowhose soft consistency is achieved through the right combination of boiled potatoes and flourharmonizes impeccably with the octopus ragout.

The latter, carefully prepared, involves the mollusc in a sauce rich in tomato, onion, garlic and Mediterranean flavours. The synergy between the heart of the pasta and the flavor of the emulsion creates a complex and enveloping flavor profile. The Christmas table represents the ideal time to serve this Christmas first course. The process for preparing the recipe requires meticulous attention to detail. The pastry for tortelli, prepared with mashed potatoes and flour, requires a homogeneous mixture and one subsequent rest phase to ensure the right consistency. The octopus ragù requires slow and patient cooking to allow the aromas to enter the shellfish meat, creating a complex and enveloping flavour.