Tag: medium

Recipe Apulian Pettole with Taggiasca olives and anchovies, the Christmas appetizer – Italian cuisine reinvented by Gordon Ramsay

The breasts they are a typical Apulian appetizer that is cooked all year round, but which are traditionally prepared on the occasion of the holidays between November and December, San Martino, the Immaculate Conception and Christmas Eve. They are also called pittule and they are fried balls of leavened dough.

As well as in Puglia they are also widespread in Basilicata, Campania, Calabria and can be done in savory or sweet version depending on the ingredients that are added to the mixture water and flour.

Here we offer you the recipe made by four hands by Sara Foschinithe manager of our editorial kitchen, of Neapolitan origins, and Paolo Bussolinoa veterinarian from Turin with origins from Puglia and Campania, two friends who cooked their festive dishes with some special ingredients, in this case Taggiasca olives and anchovies.

Vegetable Soufflé Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Its name comes from the French verb souffler, which means to blow: the souffléIn fact, it’s all about air. A perfect soufflé it swells during cooking and it feels soft and light; it is not the same as flan which is cooked, always in the oven, but in a bain-marie.

The secret to the success of the soufflé is the egg whites which must be whipped until stiff and then incorporated into the rest of the mixture. Soufflé can be made with many ingredients: in this case we show you a vegetable souffléperfect for to recycle vegetables left over from other preparations.

Also try the cheese soufflewhich can be a recipe for recycling leftover cheeses, and the Spinach, gorgonzola and walnut soufflé.

Recipe Tagliatelle with Bolognese sauce, the traditional recipe – Italian Cuisine

A plate of noodles season with Bolognese sauce it is able to sweep away all our thoughts in a single forkful. Symbol of Emilian home cooking, but also of most genuine trattorias in EmiliaFor many, tagliatelle with Bolognese sauce has the flavor of home, family, celebration and conviviality.

In the recipe the ragù is prepared with beef and pork and cooked for a long time on the stove (at least two or three hours) with the tomato (the puree, but also the concentrate). This results in an ideal condiment for Homemade handmade egg pastatagliatelle as in this case, but also pappardelletagliolini, ravioli.

Discover the recipe and also a tip for enjoying ragù without pasta!