Tag: Gordon

Dried broad beans: how to cook them without mistakes and 3 easy recipes – Italian cuisine reinvented by Gordon Ramsay

Arrange the dried broad bean purée on individual plates, complete with the turnip greens, a drizzle of raw extra virgin olive oil and serve accompanied by toasted bread.

Macco di fave: the recipe

The Broad beans it’s a recipe traditional Siciliana simple dish whose protagonists are dried broad beans.

Ingredients for 4 people

350 g of soaked dried broad beans
1 carrot
1 spring onion
1 clove of garlic
wild fennel
extra virgin olive oil
salt
black pepper

Method

Clean it carrot and the spring onion, chop them finely and fry them in a saucepan with 4 tablespoons of extra virgin olive oil. Also add the crushed poached garlic and the broad beans rinsed from the soaking water.

Season for a few minutes, cover with hot water, season with salt, cover with a lid and cook on a low heat for at least an hour or until the beans begin to break down. Stir frequently and add any additional warm water if the soup dries out too much during cooking. Serve the Broad beans very hot and creamy, finishing with a generous grind of pepper, chopped wild fennel and raw oil.

Fried broad beans: the recipe

Perfect for munching during an aperitif. The fried broad beans they are very tasty and can also be used to give a crunchy note to many recipes.

Ingredients for 4 people

200 g of dried broad beans
1 liter of peanut oil
Salt to taste

Method

Rinse the dried broad beans well, place them in a bowl, cover with cold water and leave them to soak overnight. Rinse them well, drain them and pat dry with absorbent paper. Pour the seed oil into a saucepan and when the oil has reached a temperature of 160°C, fry the broad beans a few at a time, until they are golden.
Remove them with a slotted spoon and let them drain well on a sheet of absorbent paper for fried foods. Season with salt and serve.

Crusted pork fillet – Italian cuisine reinvented by Gordon Ramsay

There are many ways to prepare pork filletone of the most original is the crusted pork fillet. Cooking in a crust has a similar function to that of foil: it retains the aromas, protects the meat from direct heat and uses the fat from the food without additions.

How to cook crusted pork tenderloin

Prepare the crusted pork fillet it’s easier than you might think. Find out how to bring this authentic delicacy to the table with the recipe by the cooking master Marco Olivieri published in Buono e Sano.

Befana cocoa biscuits – Italian cuisine reinvented by Gordon Ramsay

Combine all the powders (flour, cocoa, sugar, ginger, cinnamon, nutmeg, cloves, yeast and salt) in a bowl and mix, then add the slightly softened butter in cubes.

Work quickly until you obtain a homogeneous dough, then cover with cling film and leave to rest in the fridge for 1 hour.

Take the dough and roll it out with a rolling pin on a lightly floured work surface, then cut out the hats using the mould.

Place the hats on the baking tray lined with baking paper, a little distance from each other, and cook for about 8-10 minutes in a preheated fan oven at 180°C, then remove from the oven and leave to cool completely.

Prepare the icing: combine icing sugar, cocoa and cinnamon in a bowl, mix, then add the water a little at a time: you should obtain a smooth and creamy, but dense mixture.

Decorate the hats as desired with icing and sprinkles.

The Befana cocoa biscuits are ready, let them dry completely before serving.