Tag: Gordon

Lecce lace – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Lecce lace - Misya's recipe

First of all, dissolve the yeast in a part of the water (taken from the total) that is not too cold.

Place the 2 flours in a bowl and mix, then add the yeast first, then the rest of the water with oil and puree and finally the salt and continue kneading, then leave to rise in a bowl for 2 hours or until the dough doubles. volume.

In the meantime, peel the onions and cut them into slices, then leave them to soften and brown in a large non-stick pan with a little oil.

Mash the peeled tomatoes on a plate.
When the onions begin to brown, add the tomatoes, desalted capers, oregano and chilli pepper and mix, lower the heat and leave to simmer for 15 minutes or until it has dried well.

Pitt the olives, chop them coarsely and add them to the rest, then add salt if necessary, then leave to cool.

Take the leavened dough, deflate it with your hands and add the seasoning.

Divide the dough into rolls, distribute them on the baking tray lined with baking paper, spaced a little apart, sprinkle with semolina and leave to cook for about 30 minutes in a preheated fan oven at 200°C, positioning the tray a little high up in the oven.

The Lecce lace is ready, all you have to do is enjoy it.

XFood restaurant, the “good” destination in Puglia to try – Italian cuisine reinvented by Gordon Ramsay

Opening the restaurant wasn’t the first thing on my mind when it came to giving meaning to theFormer Faddadisused wine factory in San Vito dei Normanni (Brindisi), transformed into space for aggregation and social innovation. But since the early twentieth century structure extends over 3,000 m2, is made up of three buildings and boasts an outdoor area of ​​15,000 m2, after having started the laboratories and the theater it was decided to pay a further homage to the gastronomic excellences of Puglia . And given that the theme here is social, in fact, it was finally decided to focus oninclusiveness. Along a path that has gradually generated connections and emotions, along the lines of excellent cuisine.

The XFood restaurant

XfOTO / Giuseppe Di Viesto

«At the time we worked in communications, but we wanted to make a contribution to our territory, he says Vito Valentepresident of cooperative Include which today deals with the work integration of people with cognitive disability. «So, when in 2010 the Municipality renovated the building we applied for its management, consulting the local community to understand its needs. Various proposals have emerged, such as a music school, a DIY school, dance courses and so on. Until we came up with the idea of ​​cooking. At that point we involved public bodies such as the Municipality and the territorial areas of Brindisi and Francavilla to train the young people, who we selected through an open call”.

The goal was to stabilize at least five of them, with regular contracts, and it is they who have divided themselves admirably between the dining room and the kitchen of XFood for exactly ten years, that is, since the opening. «At a certain point, however, we realized that it was necessary raise the quality of serviceinvolving new chefs.”

Almond blancmange | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Almond blancmange |  Yummy Recipes

Have you ever tried the almond blancmange? It is an exquisite Sicilian dessert (which in France is called blanc manger) which owes its name to its bright white colour. The appearance is similar to that of a vanilla pudding but when you taste it you will notice some differences. To put a sweet and typically Sicilian taste on the table, let’s see how to prepare this masterpiece.

How to make almond blancmange

Here are the basic steps for preparing the almond blancmange.

  1. Place the almond milk and aromas in a saucepan
  2. Boil and then add honey and starch
  3. Mix with the whisk
  4. Pour into molds and decorate

An unforgettable taste, let’s enjoy the typical sweetness of the island region.

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