Tag: medium

Ice Cream Bomboloni Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

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FOR THE DOUGHNUTS

Step 2

Dissolve the yeast in the milk. Whisk the egg yolks with the powdered sugar, the grated rind of 1 lemon and ½ teaspoon of salt. Mix the flour with the milk in which you have dissolved the yeast, add the egg yolk mixture and continue to work the dough for 4-5 minutes; add the soft butter in pieces and knead until you obtain a smooth and soft consistency.

Step 3

Transfer the dough to a large container, cover it with plastic wrap and let it rise for 1 hour and 30 minutes. Then fold the edges of the dough inwards, cover it with plastic wrap and place it in the refrigerator for at least 6 hours.

Step 4

Finally divide it into 6 equal parts, first form some balls, flatten them a little and place them on a floured baking tray, well spaced apart from each other. Flour them lightly and cover the tray with cling film, leaving it soft. Let it rise for another 50 minutes.

Step 5

Heat plenty of oil to about 165°C and fry the bomboloni, a few at a time, for 4-5 minutes, turning them, until they are evenly golden. Drain them on kitchen paper and let them cool. Cut them in half and fill them with the apricot ice cream and the remaining apricots, cut into pieces.

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Lemon, Sardine and Rocket Salad Recipe – Italian cuisine reinvented by Gordon Ramsay

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L’Lemon, Sardine and Rocket Salad It is a perfect dish for a light, fresh and nutritious summer appetizer. With larger portions, it can also become a single dish for a light lunch. Easy to prepare, you will only have to wait for the marinating time of the ingredients.

To prepare this salad, in fact, you will have to marinate the thin slices of lemon in water, vinegar, salt and chili pepper, and let the cleaned sardines rest between layers of salt and sugar. After the necessary time has passed, drain the lemons from the marinade, wash the sardines and mix them together with the rocket, dressing with a little oil.

Discover these recipes too: Sardines with lemon “cubed”, Anchovies with lemon and tomatoes with parsley, Marinated Lemon Salad, Salad with marinated and crispy anchovies, Squid Salad with Lemon and Rocket.

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Mussels and Saffron Gnocchi Recipe – Italian cuisine reinvented by Gordon Ramsay

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Step 1

Place the potatoes in a pot, covering them with cold water; cook them for 30-40 minutes from boiling.

Step 2

Drain them, peel them and mash them while still hot with a potato masher.

Step 3

Add the egg and a pinch of salt and finally the flour.

Step 4

Mix everything together and quickly work the ingredients with your hands until you obtain a soft but compact dough.

Step 5

Take a portion of the dough and cut it into 2 cm thick loaves, flouring the pastry board from time to time with semolina. In the meantime, keep the remaining dough covered with a cloth, to prevent it from drying out.

Step 6

Cut the loaves into pieces and arrange them on a tray on a lightly floured tea towel, well spaced apart from each other.

Step 7

Fry the garlic clove in a pan with a few chives and the chili pepper. After a couple of minutes add the mussels, cover and let them open on a high flame. As soon as they are open, turn off the heat. Finally, shell the mussels and filter the sauce with a strainer.

Step 8

Pour the filtered sauce into the pan on the stove and add the saffron, stirring so that it dissolves perfectly.

Step 9

Heat a drizzle of oil in a pan, add the breadcrumbs and brown them over a high heat, being careful not to burn them.

Step 10

Collect the toasted breadcrumbs in a blender with the Taggiasca olives, well drained and dried from the oil; blend until you obtain a powder.

Step 11

Cook the gnocchi in boiling salted water and drain them as soon as they come to the surface, then transfer them to the pan with the mussel sauce.

Step 12

Add the mussels, mix, adding a little of the gnocchi cooking water if necessary.

Step 13

Served sprinkling with a little chopped chives and olive breadcrumbs.

THE ALTERNATIVE
You can also try a version of the powder without breadcrumbs: drain and dry the Taggiasca olives and toast them in a preheated fan oven at 160 °C for 45 minutes or until they are dehydrated. Finally, remove them from the oven and crumble them delicately with your hands.

Recipe: Paolo Bussolino, Photo: Giacomo Bretzel, Styling: Beatrice Prada

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