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10 recipes with ricotta to try immediately – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

You know exactly how to use the ricotta in the kitchen? Light, natural, with a fresh taste and high nutritional value, the ricotta (and the recipes with ricotta) has won the sympathy of Italian consumers. And not just theirs, given that, in about a decade, its production in the USA has grown by almost 100%. A real boom, which can also be explained by the fact that it is among the most versatile and appreciated foods in the kitchen: perfect for preparing crostini and canapéis the basic ingredient of many creams and preparations pastry shop (let’s just think of Sicilian cannoli or Neapolitan pastiera), without forgetting the savory piesthe fillings for ravioli And tortellinii sauces for pasta and dozens of other gastronomic preparations.

Different types for different uses

Among the industrially manufactured cow ricottas available on the market today, different types can be distinguished in relation to the ingredients used. The common base is always whey, but some ricottas are produced with whey only, others also contain cow’s milk and still others are added with milk cream. As for the other ingredients, all industrial products use appropriate acidity regulators. The most common is citric acid, but sometimes lactic acid is also used, the one that is produced naturally in fermented milk. Finally, in some ricottas, salt is added and, in some cases, even live lactic ferments. It is evident that such a varied composition determines equally various characteristics of taste, aroma and consistency, giving each product specific prerogatives, which make it more or less suitable depending on the use to be made of it and the particular tastes of consumers.

How to check its quality

Whatever use the fresh ricotta is intended for, some quality requirements must still be respected. Given the tendency to deteriorate rapidly, the first thing to check is freshness. In the case of industrial products, the expiry date is a useful reference: it must be as far away as possible. In any case, it is advisable to always directly check the freshness before use. The organoleptic characteristics that first denote an alteration are the smell, color and consistency:

  • when it is fresh it has a perfume delicate, milky and vaguely aromatic depending on the variety; when it alters the smell becomes pungent, acidic to the point of becoming decidedly unpleasant
  • the natural color snow White it becomes darker with age, fading towards yellowish
  • when soured it presents a more consistent texture and flourable compared to the fresh product
  • to the taste, the flavor of a fresh ricotta is sweetish, milky, slightly acidic; once altered, the acidic note becomes predominant to the point of making the product inedible
  • the separation liquid that is observed in the packaging of industrial products after opening is a natural consequence of the manufacturing process, however it must not be excessive.

tasty vegan croquettes to try immediately – Italian cuisine reinvented by Gordon Ramsay

tasty vegan croquettes to try immediately

Add the chopped vegetables and cook until tender. In a large bowl, mix the cooked millet, the mashed potatoes and the sautéed vegetables. Stir in the chickpea flour, turmeric, paprika, salt and pepper. Mix well, obtaining a homogeneous consistency.

Oldani’s pasta with artichokes (creamed) to try immediately – Italian cuisine reinvented by Gordon Ramsay

There pasta with artichokes? This version by Davide Oldani will win you over immediately, especially if you love this seasonal product, thanks to a cooking secret to make it naturally creamy and enveloping. The great chef, 2 Michelin stars with his D’O restaurant, gives us a very enjoyable variant: a creamy and crunchy dish which features, in addition to the winter vegetable, also two ingredients to which the chef from Cornaredo is very attached: pasta and saffron. A dish that reflects his love for pasta (he also serves it from the trolley) and which is part of the celebrations of D’O himself. Oldani has in fact chosen this raw material as the protagonist for a special box of Barilla bronze pasta created together with the Parma company. A limited edition, to celebrate «20 years of achievements of the chef, who in Cornaredo, in two decades, has given rise to a real “gastronomic village”: in addition to the D’O restaurant, two Michelin starsalso a hotel school and the new Elm treea cozy space with a modular chef’s table, where you can meet Oldani in a one-to-one haute cuisine gastronomic experience (i.e. a single table overlooking the open kitchen).

A dish that will amaze you, as long as you follow the chef’s few tricks. Starting from the choice of raw material: spiny artichokespasta bronze drawn in format of rigatoni and an excellent saffron, to be treated with care so as not to disperse its fragrance. Finally, the spring onion, used in its entirety to bind and play on contrasts.

The recipe: half rigatoni with bronze, spring onions and saffron

Why a classic revisited like pasta with artichokes for its 20 years of activity? «Because I am convinced, states the chef, «that Italian cuisine is great, not only for variety and taste, but also for the possibility it offers of being constantly reinterpreted. I did it with simplicity, giving value to all the ingredients and making the seasonality and high quality of the products two key points.”

Ingredients for 4 people

For pasta

  • 1dl white wine
  • 320 g bronze drawn half rigatoni

Chef Davide Oldani of the D’O restaurant in Cornaredo

For the cream

  • 300 g cleaned spring onions
  • 40 g extra virgin olive oil
  • 1 bay leaf
  • 0.5 g saffron in stigmas
  • sugar
  • salt

For the artichokes

  • 4 prickly artichokes
  • 10 g extra virgin olive oil
  • 2 sprigs of thyme
  • 1 clove of garlic
  • ½ lemon


  1. Toast dry the half rigatoni in a saucepan and add little by little hot water until the pasta is cooked. Salt at the end with 1 g of salt.
  2. Split the white part of the spring onion, cut it in half and brown it in the oil, add
    ½ dl of water and a pinch of sugar, 1 g of salt and cook. In a saucepan, braise the thinly cut green part of the spring onions with oil and salt. Add the white wine and bay leaf. Cover and cook.
  3. Blend and filter the sauce, add the saffron and set aside.
  4. Cut the artichokes in four equal parts, previously cleaned and preserved in water and lemon. Brown them with extra virgin olive oil, add the peeled garlic clove and the thyme.
  5. Wet with 1 dl of water, cover and cook for approximately 14 minutes. Keep aside.
  6. Arrange the spring onions and artichokes in the center of the plate. Mix the pasta with the spring onion cream, place it on the plate and add it to the artichokes and spring onions, finishing with the lemon thyme leaves.

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