Tag: medium

Chickpea hummus recipe with sweet scones – Italian cuisine reinvented by Gordon Ramsay

Chickpea hummus recipe with sweet scones

After soybeans and beans, they are the chickpeas the most cultivated legumes: Asia has the record, whileHummus it is one of the most typical preparations of the Mediterranean.

Fundamental and much loved on the tables of all time, one of the greatest families of ancient Rome, that of the famous orator Cicero, even took its name from chickpeas. And theItalydespite its production volumes not comparable to Asia, stands out for its variety of the offer.

In the regions most suited to climate and tradition, many types have become typical agri-food products (Pat) or Slow Food presidia: in Tuscany we find the small chickpea from Valdarno; in Campania the Ofanto chickpea and the black chickpea of the Fortore, with thick skin and intense flavor; in Basilicata the red chickpea from Latronico, base of a sweet cocoa cream to fill fried panzerotti; in Puglia the Nardò chickpea; in Sicily the red chickpea of ​​Cianciana, aromatic and rich in iron…

In the form of flour, chickpeas are the protagonists of many typical dishes, from farinata in Liguria to panelle in Sicily. Whole, they go into soups with other legumes and cereals such as mesciua from La Spezia or ciceri e tria, pasta and chickpeas from Salento.

And without chickpeas there would be no hummus, a sauce loved all over the world which we propose combined with in this recipe sweet scones.

Carbonara recipe with tuna and bottarga – Italian cuisine reinvented by Gordon Ramsay

Carbonara recipe with tuna and bottarga

We allowed ourselves some variations on the carbonara theme together with the Roman chef Ruben Bondì, who, among the various recipes, created a seafood one for us. There double tuna carbonara It resembles the traditional Roman pasta dish in appearance, but in reality, instead of bacon, the chef used fresh tuna cut into chunks and browned in a pan.

Eggs and pecorino of the original recipe are maintained, while the extra touch is given by the bottarga, tuna and mullet, to complete the dish together with ground pepper. A perfect recipe for pescatarians who don’t want to give up the idea of ​​carbonara.

But who is the author of the recipe? Ruben Bondì began his career as a chef in prestigious restaurants around the world and as a personal chef. He has racked up 1.5 million followers on Instagram and 2.4 million on TikTok, all in just one year of activity. He was recently awarded best influencer at the Inda Awards. He is the author of the book: Cook with Ruben and has recently started its first TV format: Cooking on the balcony with Ruben. In 2023 he entered the Forbes under 30s ranking.

Savory pie with agretti recipe – Italian cuisine reinvented by Gordon Ramsay

Savory pie with agretti recipe

Call them agretti or friar’s beard, it doesn’t matter: what matters is cooking them and enjoying this unique ingredient that spring gives us. We asked the Piedmontese chef Paolo Rollinitoday executive chef at Trattoria del Ciumbia, in the heart of Brera, in Milan – to prepare some dishes for us to celebrate these vegetables.

The chef proposed one to us savory pie with agretti and bacon quick and easy to make. You will have to clean the agretti well, brown them in a pan with oil and blend with sparkling waterthen chop them roughly and add them to a mixture of eggs, cream, salt and parmesan also joining the browned bacon and the diced fontina. Pour everything into the disk puff pastry placed in the cake pan and baked.

Also discover these recipes: Tarts with stracchino and agretti, Savory cake “in bloom”, Baked omelette with agretti, Omelette roll with speck and friar’s beard and, again by chef Paolo Rollini, the Giardiniera of agretti and sardines in tempura.

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