Tag: onions

Savory panna cotta with onions – Italian cuisine reinvented by Gordon Ramsay

Savory panna cotta with onions


First, soak the gelatine in cold water for 10 minutes.

Place cream, milk, parmesan, salt and pepper in a saucepan and mix well, then bring to the boil, stirring constantly, leave to cook for another 1 minute and turn off.
Remove from the heat and add the gelatine, after squeezing it gently, stirring immediately to dissolve it completely.

With a little caution, immediately transfer the mixture into the molds, while it is still hot, then let it cool first at room temperature and then in the fridge for at least 1 night.

Now focus on the onion: peel it and cut it first in half and then into thin slices.

Place it in a non-stick pan with salt and a little oil and cook over a low heat until it has wilted, then add the vinegar and sugar, let the vinegar evaporate and continue to cook for another 15 minutes or until it is soft and cooked .

Cut disks of the same diameter as the molds used for the panna cotta (or slightly larger) from the bread, then gently turn out the panna cotta.

Start assembling: place the bread discs on a cutting board or serving plate and place a panna cotta on each of them, then crown with a little onion.

Coarsely crumble the taralli and use them to complete the panna cotta.

The savory panna cotta with onions is ready, all you have to do is bring it to the table and amaze all your guests.

Recipe Liver, onions and apples – Italian Cuisine


  • 450 g 4 slices of veal liver
  • 3 white onions
  • 2 green Golden apples
  • Flour
  • Laurel
  • dry white wine
  • extra virgin olive oil
  • butter
  • salt
  • pepper

For the recipe liver, onions and apples, cut the liver into strips.
Slice finely onions.
Wash apples and, without peeling them, cut them into chunks.
Reheat in a pan a veil of oil, add the apples and onions, season with salt, pepper and 2 bay leaves and cook for about 15 minutes; then blend with white wine and continue until the onion has become transparent and very tender.
Free the pan and in the same bottom melt a knob of butter; add the liver, sprinkled with a little flour, salt and pepper; sprinkle with a splash of white wine and cook it by blowing it up for a couple of minutes.
Serve it immediately accompanying it with a side dish of apples and onions.
To recover: since here the fruit must be reduced to small pieces, you can still take advantage of partially unusable apples (and onions), "saving" the whole parts.

Recipe: Ilenia Di Pietro; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Chestnut tagliatelle with baked onions, sage and cinnamon – Italian Cuisine

Chestnut tagliatelle with baked onions, sage and cinnamon


1) Pour the flour into a fountain on the work surface and create a dimple in the center. Shelled the eggs, one at a time, and slide them gradually to the center of the fountain. United a pinch of salt and lightly beat the eggs with a fork to mix the yolks with the whites. Jumbled up with your fingertips, gradually incorporating the flour. Knead for at least 10 minutes, then form a ball, wrap it in plastic wrap and let it rest for 30 minutes.

2) Peel the onions, slice them and transfer them to the baking tray lined with baking paper. Salt, pepper, add the bay leaves, a drizzle of oil and bake at 200 ° for 20 minutes, turning them a couple of times.

3) Divide pasta in 4 portions, flour them on the work surface and pass each one through the rollers of the appropriate machine, gradually reducing the thickness until a thin sheet of about 2 mm is obtained. Obtained then the noodles by placing the appropriate die in the machine.

4) Dissolve butter with sage leaves, cinnamon, a pinch of salt and a grind of pepper.

5) Meanwhile cook the pasta in boiling salted water for 2-3 minutes, drain it al dente and transfer it to a large bowl: unite still hot onions (remove the bay leaf) and cinnamon and sage butter. Complete with grated Parmesan cheese and serve.

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Posted on 12/30/2021

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