Tag: meets

Pumpkin gnocchi meets the excellence of curry in a single dish – Italian cuisine reinvented by Gordon Ramsay

Pumpkin gnocchi meets the excellence of curry in a single dish

The origins of this tasty recipe date back to regional Italian cuisine, particularly in the northern areas where the pumpkin it is a common ingredient during the colder months. The introduction of curry, on the other hand, a typical spice of Asian cuisine, is an example of culinary fusion that has further enriched the gastronomic panorama. The pumpkin gnocchi with curry they combine different taste experiences, mixing softness and consistency. The preparation requires the use of cooked and mashed pumpkin, which is mixed with potato flour and eggs to form gnocchi. The result is a tender, flavorful bite that lends itself perfectly to the flavor combination that follows.

There Curry sauce, the focal point of this preparation, is a symphony of intense aromas. Composed of a base of tomato, onion, garlic and ginger, the emulsion welcomes the complexity of the typical spices from which it is made (turmeric, coriander and cumin). Just the right amount of black pepper it gives a touch of liveliness to the dish, balancing the sweetness of the pumpkin. This winter dish it lends itself perfectly to being served on special occasions or as a refined alternative to enrich the daily menu. Its enveloping texture and enveloping scent make it ideal for the colder months, providing comfort and satisfaction, both as a main dish and as a side dish. Warm the hearts of your guests and share with them the goodness of pumpkin gnocchi with curry sauce.

when the sea meets the vegetable garden – Italian Cuisine

when the sea meets the vegetable garden

A rich proposal, which can be a delicious appetizer or a super greedy second course. Here's how to prepare them

When you are looking for a dish that suggests freshness and at the same time gives you rich and harmonious flavors, try to imagine some eggplant rolls stuffed with mullet and tomato with mint leaves. How about? Are you already looking forward to the first bite?

The roll in itself it refers to a small treasure chest full of taste, the union eggplant and tomato is a classic of Italian cuisine, the addition of mullet, a highly prized fish, gives the preparation that something that makes it a little sophisticated.

The mullet, an extraordinary fish

It is small, very tasty, does not need long cooking, it can be cooked in humid, baked, fried, marinade or leave raw in a tartare. There are a thousand reasons to bring the mullet to the table, a fish with a pink / silver skin, a strong taste of the sea, lean meats rich in minerals, such as calcium and phosphorus. The beginning of autumn is the best time to fish for them because they reproduced in spring and there are so many of them. The only drawback is the number of thorns, which however does not prevent them from being appreciated.

Eggplant, fried and fried only

Do not be horrified by you last-minute health enthusiasts: for this dish the aubergines are fried. But rest assured: we know that a fried, done well, is still considered a very valid method of cooking. So get yourself a great one peanut oil, the most suitable for frying, is don't skimp on quantities. The slices of aubergine, lightly floured, will cook in a few minutes without absorbing the oil that terrifies you so much.

How to make eggplant rolls stuffed with mullet and tomato


4 mullets, 2 round aubergines, flour, salt, tomato sauce, mint leaves, peanut oil for frying, breadcrumbs, extra virgin olive oil, grated parmesan.


First wash the aubergines, slice and flour them. In a non-stick pan, heat the peanut oil and when it is hot, fry the aubergine slices. Drain them and let them dry on a plate covered with a sheet of absorbent paper. Meanwhile, in a pan, cook the mullet fillets in a little extra virgin olive oil. Once ready, chop them, add salt and mix them with the breadcrumbs. Add the chopped mint leaves and place a little of this mixture on each slice of aubergine. Roll them up and place them in a pan with extra virgin olive oil and a few tablespoons of tomato sauce. Sprinkle the eggplant rolls with grated Parmesan cheese, finish with a drizzle of oil, bake in a preheated oven at 180 ° for 15 minutes and then serve.

In the tutorial you will find some more tips for a special dish

Bombay Bramble, when gin meets berries – Italian Cuisine

Here is the new proposal for the summer of Bombay Sapphire and a recipe to savor it at its best in a colorful cocktail

Around the mid-1980s, the explosive London bartender Dick Bradsell he thought of combining gin, lemon juice, sugar syrup and a special blackberry liqueur to create a new drink with intriguing fruity notes. Thus was born the Bramble, a cocktail that over time would later become part of the great classics of international mixology. And so in this strange summer 2020 Bombay Sapphire has decided to pay homage to that lucky experiment of more than three decades ago, launching on the market in these weeks a new and colorful proposal: Bombay Bramble, or a special gin characterized by the infusion of blackberries and raspberries.

A gin with berries

Yeah, but what is this Bombay Bramble like? The color is an intense burgundy, tending to purple, and is obtained – as the company strongly emphasizes – exclusively fromfruit infusion, without the addition of artificial colors. On the nose, the scent of wild berries is particularly intense, and yes, it could slightly annoy the most rigorous connoisseurs of gin, accustomed to breathing in the scents of juniper berries and all the others botanical present in the distillate. But we are still faced with a deliberately alternative product, sought after in its playful and casual nature. This can be clearly felt when tasting pure, where in the first instance all the distinctive notes of the more classic Bombay emerge, followed only later by those – however very evident – of the red fruits.

The new version of the Bramble

In short, the latest Bombay Sapphire proposal is presented in all respects as a cheerful summer variant of its gin, designed to be enjoyed on a sunny terrace inside a good cocktail, with a side dish of a fine tonic and plenty of ice. We can, for example, think of using it to give a bitter-sweet boost to the more classic Gin Tonic. Or, alternatively, propose it in a 2020 version of that Bramble that gave it its name, following the recipe below. The suggested retail price for the new Bombay Bramble is € 16.90.

Bramble 2020

5 cl of Bombay Bramble
2.25 ml of fresh lemon juice
3.20 ml of sugar syrup (2: 1 ratio)

1 slice of lemon
2 blackberries
1 raspberry

Pour all the ingredients into a glass.
Mix everything with a bar spoon.
Break the ice and then pour it into the glass
Garnish with lemon, blackberries and raspberries and serve.

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