Tag: in the pot

Marinara rice recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Often talking about risotto marinara Risotto with fish comes to mind, which has held a place of honor in seafood restaurants for many years. Our marinara risotto, however, is different. It is that of good memories, made with a few genuine ingredients present in the pantry. A simple and tasty dish, perfect when you want comfort food without too many frills.

Fresh tomato pulp and lots of aromatic herbs, with a pinch of chilli which gives it character. Nothing more is needed.

Which tomato to choose for marinara risotto?

In a dish as simple as marinara rice, the ingredients have – even more than usual – a certain importance. Which tomato to choose for marinara risotto? It is best to choose a tomato that is not too acidic: it can be a datterino, if you love the unique sweetness of this variety, or a rib if you prefer a more neutral flavour.

Any advice for a perfect risotto? You can find it in this video

Homemade recipe with broccoli and tuna – Italian cuisine reinvented by Gordon Ramsay

Carbohydrates, proteins, vegetables: in this first course Of homemade nothing is missing. Complete and nutritious, it is also quick and easy to prepare, as well as super tasty.

To prepare it we cooked the caserecce al dente, a short pasta formattypical of Sicily, which can be made fresh or purchased dry. Then we combined the pasta with a sauce prepared in a pan with broccoli lightly boiled, tuna in oilchilli pepper, thyme and chopped fennel, all mixed with a little pasta cooking water.

NB To cook the broccoli and pasta we used the same water, so as to avoid waste.

Try this type of pasta also in these recipes: Caserecce alla Trapani, Homemade pasta with vegetables, Homemade pumpkin and gorgonzola risotto, Caserecce, crab meat, peas and asparagus.

Recipe Caramelized clementine wedges, the recipe – Italian cuisine reinvented by Gordon Ramsay

The fruit that becomes dessert, a dessert made of fruit. Simple but also “sophisticated”, the caramelized clementine segments they are a small but refined end to a meal that combines sourness and sweetness.

Making them is quick and easy, you just need clementines and mandarins, winter citrus fruits, and sugar. With the water, sugar and mandarin juice you will have to prepare the caramel in which you will dip the clementine segments and then let them cool on a wire rack.

So you will first taste the crunchy caramel, then the softness of the segment and finally the freshness of the juice.

Try it too Caramelized apple stacked with puffed rice and, in the summer season, i caramelized figs.