Tag: heart

a culinary tradition that celebrates the heart of Christmas – Italian cuisine reinvented by Gordon Ramsay

There Christmas eel soup represents a culinary dish with a rare tradition, associated with holidays in some regions of the world. Its history has its roots in ancient gastronomic practices, helping to define the culinary identity of specific communities. This winter soup particular is often considered a culinary excellence in coastal regions, where eel is abundant in the surrounding waters and originates from ancient culinary customs linked to sustainable fishing, as well as the use of local resources available during the Christmas period. Its preparation requires meticulous attention to the selection of ingredients and specific culinary mastery to obtain a balanced and tasty soup.

This Christmas dish offers diners a unique and authentic experience. The combination of flavors offered by original recipe it is a balance between the tender and tasty meat of the eel, the intense aromas of the aromatic herbs and the tasty base of the broth, mixing marine flavours, earthy and enveloping notes. Surprise your guests with this Christmas eel soup. It will be a real success!

Extra virgin olive oil: the heart of our recipes – Italian Cuisine

Calamarata with swordfish ragout

Calamarata with swordfish ragù is a first course with a Mediterranean flavor made with a particular type of pasta and a seafood seasoning. Calamarata with swordfish ragout

Donut without butter

The donut without butter is a soft dessert for breakfast, made with olive oil instead of butter. Discover doses, tips and procedure! Donut without butter

Sautéed porcini mushrooms

Sautéed porcini mushrooms are a delicious side dish, easy to prepare at home. Made with fresh mushrooms cooked in a pan, really tasty! Sautéed porcini mushrooms

Pasta Alla Carrettiera

Carrettiera pasta is a very popular first course in Sicily and other regions of central and southern Italy, with oil, garlic, chilli pepper and Pecorino. Pasta Alla Carrettiera

Pasta au gratin with cauliflower

Baked pasta, yes! But with cheeses and vegetables: pasta au gratin with cauliflower to cook the vegetables in an appetizing, tasty and stringy way! Pasta au gratin with cauliflower

Lentil ragout

Lentil ragù is an excellent alternative to the classic meat recipe to season a first course when you have vegan guests for dinner! Lentil ragout

Turkey stew

Turkey stew is a second course with a delicate flavour, which is cooked gently with tomato, meat broth and potatoes. Turkey stew

Chickpea and pumpkin soup

Chickpea and pumpkin soup is a simple, nutritious and genuine first course: a comfort food to enjoy on autumn evenings! Discover doses and recipe. Chickpea and pumpkin soup

Split pea soup

Split pea soup is a tasty and substantial soup made up of just a few simple ingredients, ideal to enjoy piping hot in winter! Split pea soup

Baked roast veal with potatoes

Baked roast veal with potatoes is the classic second course for holidays or Sundays, in short, to be prepared for special occasions. Baked roast veal with potatoes

Heart cake with mirror glaze – Italian Cuisine

Whip the egg yolks with the sugar until light and fluffy, then add baking soda, sifted flour and starch and vanilla.

Separately, whip the egg whites until stiff peaks, then incorporate them into the other mixture, stirring gently with a spatula to keep them from disassembling.

Pour the mixture onto the baking sheet lined with parchment paper (trying not to exceed the mold too much), level the surface and cook for about 10 minutes at 180 ° C in a preheated convection oven.
Place the edges of the mold on the base and cut out the shape internally.

Soak the isinglass in cold water (for at least 10 minutes).
Meanwhile, cut the dark chocolate into small pieces and melt it (in the microwave or in a bain-marie).

Whip the cold cream from the fridge.

Bring the milk and sugar to a boil in a saucepan, then add the lightly squeezed isinglass and stir to dissolve.
Incorporate the milk into the chocolate, stirring to obtain a uniform mixture, then also add the cream in the now lukewarm mixture (if you have a thermometer for cakes, it must be at a temperature of about 35-36 ° C) and mix gently with a movement from the bottom to top.

Transfer the mixture into the heart mold, level the surface, then place the previously cut base on top.
Press lightly with your hands to make the base adhere to the mousse, then let it rest in the freezer for at least 4 hours.

Prepare the mirror glaze (prepare the syrup of water, sugar and glucose by bringing them to full boil, then pour it over the chopped white chocolate, add the soaked and squeezed isinglass and blend for a long time with the blender at low speed and with a slightly inclined container. ; finally add the dye).
After 4 hours you can take the cake back, remove the mold, turn the cake upside down and proceed with the icing.

The heart cake with mirror glaze is ready, decorate and let it dry for a couple of hours before serving.