Tag: mayonnaise

Shrimp cocktail recipe, chef Perbellini’s recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Clean the lettuce by removing the fibrous parts. Keep the innermost and tender leaves aside.

Step 2

Using an immersion blender, blend 60 g of leaves with 20 g of vinegar, the pasteurized egg white, a pinch of salt and a pinch of pepper. Gradually add the sunflower oil until the mixture forms like mayonnaise.

Step 3

Boil the milk with the cream, then add the grated ricotta and emulsify with a mixer until you obtain a creamy consistency.

Step 4

Sear the prawns in a pan with a drizzle of extra virgin olive oil for a few seconds on each side.

Step 5

Arrange the inner leaves of the lettuce in the bowls. Pour 1 tablespoon of lettuce mayonnaise in the center and 4 prawns on the leaves. Complete with drops of ketchup and tufts of ricotta cream.

Recipe: Giancarlo Perbellini, Photo: Chiara Cadeddu, Styling: Maddalena Rosso

an explosion of flavor with pistachio pesto and lime mayonnaise – Italian cuisine reinvented by Gordon Ramsay

Sandwiches have now become a constant presence on our tables, even if we call them “Burgers”. A masterpiece not to be overlooked is undoubtedly the Mortadella burger with pistachio pesto and lime mayonnaise. This dish offers an eclectic combination that certainly draws inspiration from the Italian gastronomic tradition, bringing basic ingredients of our cuisine to the table. The combination of flavors and textures, from the soft mortadella to the pistachio pestoup to the freshness of lime mayonnaiseblend harmoniously to give an unforgettable culinary experience.

Recipe Salmon marinated in beetroot with cauliflower “mayonnaise”. – Italian cuisine reinvented by Gordon Ramsay

The Beetroot marinated salmon with cauliflower “mayonnaise”. it is a fresh and light appetizer to bring to the table in the cold season. Making this dish is quick and easy, but you will have to consider the resting times marinationat least 12 hours.

Once cleanthe salmon fillet should be spread with the beet blended, sugar and salt and left to marinate for half a day in the fridge. Once this time has elapsed, the fish should be drained from the marinade and can be served with mayonnaise cauliflower – obtained by blending the boiled vegetable with oil, salt and lemon – and with some chicory.

Also discover these recipes: Marinated salmon on croutons, Marinated salmon with oranges, Belgian endive and lychee, Marinated salmon with sugar vinaigrette, Dill marinated salmon and paprika crackers, Salad with marinated salmon, walnuts and avocado mayonnaise.