Tag: gastronomic

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.

mondeghili with Sant’Ambrogio sauce, a gastronomic treasure – Italian cuisine reinvented by Gordon Ramsay

There regional recipe of the mondeghili with Sant’Ambrogio sauce it consists of meatballs made from minced meat mixed with breadcrumbs, eggs, parmesan cheese, parsley and garlic. It finds its gustatory peak when accompanied by Sant’Ambrogio sauce. The latter, characterized by a base of tomato, onion and aromas, such as bay leaves and black pepper, underlines the taste profile of this dish, giving it a unique balance of flavours. The origin of this culinary delight dates back to the ancient Milanese tradition, closely linked to the figure of Sant’Ambrogio, patron saint of the city. Legend has it that mondeghili were created as a tribute to the Saint, whose cult is celebrated on 7 December. Therefore, the dish is often served on the occasion of the holidays dedicated to him, becoming a central element in banquets and tables set during celebrations.

The ideal time to enjoy them is in the colder months of the year, as the enveloping consistency of the meatballs and the enveloping character of the sauce blend perfectly with the typical atmospheres of the winter season. The sturdiness and comfort offered by this dish make it particularly suitable for dinners, family gatherings and traditional celebrations. The link between the Mondeghili and Sant’Ambrogio is also reflected in the choice of ingredients, often coming from local and seasonal productions, thus emphasizing the authentic approach rooted in the Lombardy region. The regional recipe, handed down from generation to generation, represents a culinary heritage that highlights the history and traditions of Lombardy. The combination of flavors offered is a harmony between softness of the meatballs, made succulent by the minced meat, and the flavor complexity of the sauce, which combines the sweetness of the tomato with the aromatic notes of the selected ingredients. It all culminates in a rich, enveloping and satisfying dish for the palate. Bring a piece of Lombardy to the table too and prepare these delicious mondeghili with Sant’Ambrogio sauce. You will win over all your guests.