Tag: Gordon

Neros recipe, cocoa biscuits with dark chocolate ganache and pistachios – Italian cuisine reinvented by Gordon Ramsay

From the menu Christmas of Castel Steinbock, Villandro’s “inn” since 1750, in the heart of theSouth Tyrolhere is the recipe Nerossweets to serve as a pre-dessert or with afternoon tea.

They vaguely resemble lady’s kisses in appearance, but are richer than these: it is about cocoa biscuits which contain one dark chocolate ganachepartly covered with melted milk chocolate and, before this cools down, finish with chopped pistachios.

The recipe is of medium difficulty and requires two hours of preparation time.

Also discover: Dark chocolate cookie, Kisses from Piedmontese ladies.

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.

Octopus salad and turmeric potato cream recipe – Italian cuisine reinvented by Gordon Ramsay

L’octopus salad with potatoes it is a classic appetizer which however it can be varied in many ways to always bring it to the table with a different touch.

For the Christmas menuthe manager of our editorial kitchen Sara Foschiniof Neapolitan origins, with his friend Paolo Bussolino, of Apulian and Campania origins, created this recipe which revisits a traditional holiday dish with a special ingredient. The octopus and potato salad is served placed on a turmeric potato cream which makes the dish more colorful and enveloping.

Also discover these recipes: Octopus, potatoes, olives and dried tomatoes, Octopus in salad, the modern version, Octopus, bean and pomegranate salad, Octopus, chickpea, fennel and orange salad.