Tag: Gluten Free

Chicken and avocado pie recipe – Italian cuisine reinvented by Gordon Ramsay

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A layer of potatoesone of chicken is one of avocado: this is how this inviting dish is composed little cakeperfect to bring to the table as an appetizer or a second course in the summer. It is simple to make, but prepare it in advance because it must cool in the fridge for at least an hour.

The potatoes should be boiled, mashed and seasoned with oil and salt; the chicken slices should be browned in a pan, shredded and seasoned with the mayonnaisethe avocado cut into slices and sprinkled with lemon juice. Using a ring, make a layer of potatoes, one of chicken and one of avocado, repeating the sequence twice and finish with a layer of potatoes. Put in the fridge and enjoy after an hour completing with yellow cherry tomato puree and whole yellow cherry tomatoes.

Also discover these recipes for dishes with chicken and avocado: Chicken and avocado salad with ginger dressing, Chicken, snow peas and avocado salad, Fried chicken bites with spicy guacamole, Chicken and shrimp skewer with avocado and lemon sauce, Noodle soup, chicken and avocado

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Gluten-free Blueberry Muffins – Italian cuisine reinvented by Gordon Ramsay

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In another bowl, beat the egg yolks with milk and oil. Add the liquid ingredients to the dry ones, mixing gently until you get a smooth and homogeneous consistency, without lumps. Incorporate the whipped egg whites with movements from the bottom upwards until the mixture becomes smooth and frothy.

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Caciocavallo all’argentiera Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

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The silversmith’s caciocavallo (or all’argentiera) is a typical Sicilian recipe. Chef Filippo La Mantia prepared it for us, to tell us the whole soul of his island. A appetizers simple and quick to make, with slices of Ragusano caciocavallo browned in a pan with vinegar, sugar, raisinsoregano and cinnamon, to be completed with pistachio grains.

Who is the chef? Philip the Mantia: born in Palermo, adopted in Rome. Self-taught chefbelieves in traditions and the cultural centrality of food. In 1998 he opened the Cous Cous Bar in San Vito Lo Capofrom which the well-known was born international festivalwhich has reached its 27th edition. Nonconformist, generous, he puts his solidarity in first place: numerous collaborations with Emergency, La Lega del Filo d’Oro, Italian prisons and Prison Fellowship. His cuisine is immediate, exciting, always to be shared.

Also discover these recipes with caciocavallo: Grilled Caciocavallo and Spicy Watermelon, Baked Tropea onions with caciocavallo cheese, Stuffed Caciocavallo, Zucchini toast, omelette and caciocavallo cheese.

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