Tag: menu

4 recipes for a worry-free menu | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

4 recipes for a worry-free menu |  The Italian kitchen


What to cook for Christmas it can be the question that changes tone depending on the answer. There are those who can’t wait to create a structured menu and dedicate themselves to cooking while also accepting gastronomic challenges in the kitchen. Or those who prefer to re-propose traditional recipes for a very classic Christmas dinner or lunch with numerous courses. Then there are those who would like a a carefree, tasty, convivial menu that doesn’t keep you too busy in the kitchen.

We had asked 4 special guests to tell us what they would bring for Christmas and they had shared their favorite recipes. Anna Scavuzzodeputy mayor of Milan, had chosen the panettone StuffedWhile Giovanni BrunoPresident of the Food Bank, had cooked the lentil meatballs. Linked to the family tradition, the Bolognese Francesca Ragazzihead of content at Vogue Italia, had brought i tortellini in broth of grandmother Arduina. Saturnino Celanimusician and composer, had challenged us with some Ascoli sea olives very interesting.

These 4 recipes put together form a simple, tasty and… affectionate menu. We thought we’d propose it again because good recipes that answer the question “what to cook for Christmas” so well deserve a future. Dedicated to those who prefer simplicity at the table.

What to cook for Christmas? 4 recipes

OLIVES ASCOLANA DI MARE

Commitment For experts
Time 2 hours plus 1 day of rest

INGREDIENTS FOR 1 KILO OF OLIVES
1 kg Ascoli DOP olives in brine
500 g boiled fish pulp (monkfish, cod, cod)
250 g 00 flour
250 g breadcrumbs
150 g breadcrumbs
150 g drained tuna in oil
50 g Parmigiano Reggiano
grated
3 eggs – anchovies in oil
1 clove of garlic
desalted capers
parsley – lemon
peanut oil
extra virgin olive oil
salt and pepper

METHOD
Pitt the olives with the appropriate tool and let them soak in water overnight so that they lose the excess salt. Mix the boiled fish pulp with the chopped breadcrumbs and the tuna. Chop finely with a meat grinder. Add the grated zest of 1/2 lemon, the parsley, 1 anchovy, 1 clove of chopped garlic, a handful of chopped capers, the parmesan and plenty of extra virgin olive oil. Mix until you obtain a soft mixture. Leave to rest overnight in a cool place. Fill the inside of the olives with a quantity of mixture equal to the volume of the stone. Dip the olives first in the flour, then in the beaten eggs and finally in the breadcrumbs. Let them rest for a few hours in a cool place (otherwise they will fall apart during cooking). Fry them in plenty of peanut oil and serve hot.

The vegan Christmas menu designed by the expert and cooked by us – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


The vegan Christmas menu that’s what you were looking for, right? We are not talking about obvious dishes based on vegetables and legumes, but about real special recipes studied with the scientific advice of the nutritional biologist Alvise Cavalieri and then prepared by our historic chef Joëlle Néderlants in the editorial kitchen.

With the presence of lentilsof the chickpeas and of soy the right amount of is guaranteed vegetable proteins, well assorted with the carbohydrates and fibers of vegetables, present in abundance. Finally, the pomegranate of the dessert is important for its tannins, astringent substances that not only refresh the flavor of the panna cotta, but also perform a useful antioxidant function.

The vegan Christmas menu of The Italian kitchen

Starter: Lentil and American potato pie

First course: Celeriac lasagne, chickpea cream and smoked tofu

Dessert: Almond milk panna cotta with pomegranate

Lentil and American potato pie

Commitment: Easy
Time: 50 minutes
Vegan

Ingredients for 4 people

  • 500 g American potatoes
  • 240 g boiled lentils
  • 150 g soy milk
  • 120 g carrot
  • 100 g celery stalk
  • 20 g cherry tomatoes in oil
  • 1 small red onion
  • 1 clove of garlic
  • marjoram
  • bread crumbs
  • extra virgin olive oil
  • nutmeg
  • salt
  • pepper

Method

  1. Peel the American potatoes, cut them into pieces, place them in a pan with the soy milk, a pinch of salt and cook for 18-20 minutes with the lid on, until they begin to fall apart.
  2. Season them with plenty of grated nutmeg and freshly ground pepper; reduce them to a rustic puree, with the help of a hand whisk.
  3. Peel and cut the celery, carrot and onion into chunks. Heat 2 tablespoons of oil in a saucepan and fry the chopped vegetables with garlic and a pinch of salt for 10 minutes; remove the garlic, add the chopped cherry tomatoes in oil and the lentils, season with salt and pepper and continue cooking for another 3-4 minutes. Remove from the heat and flavor with the leaves of 2 sprigs of marjoram.
  4. Distribute the mixture into 4 single-portion baking dishes (ø 8 cm), then fill with a layer of puree, leveling it well with the back of a spoon, and completing with a generous
    sprinkled with breadcrumbs.
  5. Bake on the lowest shelf of the oven, at 200°C, in grill mode, for 10 minutes; Remove from the oven, leave to cool for 2-3 minutes and serve.

Celeriac lasagne, chickpea cream and smoked tofu

Commitment: easy
Time: 1 hour and 10 minutes
Vegan

Ingredients for 8 people

  • 1.5 kg celeriac
  • 700 g boiled chickpeas
  • 250 g beets
  • 200 g tomato puree
  • 175 g smoked tofu
  • 150 g vegetable broth
  • 1 clove of garlic
  • smoked paprika
  • mixed seeds
  • lemon
  • extra virgin olive oil
  • salt

Method

  1. Clean the celeriac and cut it into slices about 2 mm thick; cook them in boiling salted water for a couple of minutes, drain them and dry them on kitchen paper.
  2. Heat a thin layer of oil in a saucepan with the crushed garlic clove with its peel, add the puree, add salt and cook the tomato sauce for 15-20 minutes.
  3. Cut 125 g of tofu into small cubes.
  4. Blend 580 g of chickpeas with a pinch of salt, the vegetable broth and 60 g of oil to obtain a cream.
  5. Brown the rest of the chickpeas in a pan with 2 tablespoons of oil, a sprinkling of smoked paprika and 1 tablespoon of mixed seeds; then mix them with the diced tofu.
  6. Wash the beets, dry them and sauté them in a pan with 2 tablespoons of oil, over high heat, for 2 minutes; separate the leaves from the ribs and chop the latter.
  7. Distribute a few spoonfuls of chickpea cream in a rectangular baking dish (30×18 cm); create a first layer of celeriac slices, overlapping them slightly; spread another layer of chickpea cream, add a few spoonfuls of tomato sauce, chard leaves, a few chopped stems, a few spoonfuls of chickpeas sautéed with tofu; repeat the operation two more times, finishing with a layer of chickpea cream, a few tablespoons of tomato sauce, chard, sautéed chickpeas, a couple of tablespoons of mixed seeds and 50 g of grated tofu.
  8. Bake at 180°C for 25 minutes. Remove from the oven and complete with grated lemon zest.

New Year’s Eve dinner in the mountains: the easy-to-prepare menu – Italian cuisine reinvented by Gordon Ramsay


You have to think about New Year’s Eve dinner in the mountains and you don’t know what to prepare so as not to pass too much time in the kitchen without, however, giving up something special Good it is original? It has happened to me many times to find myself in this situation, with the happiness of spending the holidays in company, the need to prepare something to eat that is at least somewhat typical of the period and little desire to spend these holidays near the stove.

Luckily, there are some easy recipes to prepare and which do not require too much time new Year’s Eve dinner in the mountains: the perfect choice to not give up on tradition and taste without spending hours and hours in the kitchen. Don’t you believe it? Here are some ideas!

New Year’s Eve dinner in the mountains: the quickest appetizers

Let’s start preparing the New Year’s Eve dinner in the mountains with the appetizers to bring to the table, all simple and quick of course. You could start, for example, with these delicious ones Shrimp rolls with puff pastryto accompany one mayonnaise home made. Always with a fish theme, you can prepare a quick and tasty one Salmon Tartare with passion fruit or avocado sauce or delicious and original ones cream puffs with salad cream and scallops. Also the Russian salad it’s always an excellent idea for a quick appetizer for New Year’s Eve dinner in the mountains.

If you prefer a meat menu you can prepare, for example, some puff pastry pizzas with mortadella and stracciatella or a beef carpaccio enriched with rhubarb. The vegetarian proposal? These delicious bruschetta with cherriesbitter herbs and ginger compote.

Salmon and avocado tartare.

New Year’s Eve dinner in the mountains: first and second courses

Get ready appetizers it’s time to think about dinner real, with first and second courses. Let’s start with quick fish first courses to bring to the table the most original ideas can be this with spaghetti with tomato and swordfishor the always delicious risotto with seafood.
For those looking for something more alternative, these are an excellent idea Romagna-style cappelletti with clams and spinach.

Those who prefer meat can opt for very quick and tasty ones spaghetti with speck and breadcrumbs or traditional ones Valtellina pizzoccheri, perfect to eat with the low temperatures of the mountains. Naturally, a risotto cannot be missing, this one black It’s simple to make and absolutely delicious.

Quick second courses for New Year’s Eve dinner in the mountains? Let’s start with the fish, with this croaker carpacciolight and simple to prepare, or delicious rissole of dried codfish. For meat second courses, the traditional cotechino with lentils cannot be missing but also the cream chicken and porcini mushrooms or the meatloaf Bologneseto be prepared first and then brought to the table when the time is right.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close