Tag: original

Sant’Agata pancakes, authentic taste in the original recipe – Italian cuisine reinvented by Gordon Ramsay

The history of Sant’Agata pancakes it is linked to the figure of the patron saint of Catania, a Christian martyr of the 3rd century. Tradition has it that they were created as a sign of devotion and to celebrate her liturgical memory. Their preparation has been handed down from generation to generation, keeping it intact original recipe over time. This delight is traditionally associated with the celebration of Saint Agatha. Therefore, they are often consumed on the occasion of February 5th, during the festive lunch or dinner, offering a sweet and meaningful conclusion to the celebratory meal.

Sant’Agata pancakes are typically associated with winter period, time in which the solemn rites for the celebrations of the protector of the Etna area fall. The combination of flavors is rich and enveloping. The key ingredientssuch as flour, eggs, sugar and citrus peel, blend together to create a soft texture it’s a balanced flavour. Frying gives an external crunchiness, while the inside remains soft and delicate. The presence of citrus aromas adds a fresh note, helping to balance the overall sweetness of the dessert. You too can enter into the Sicilian tradition and enjoy these delicious Sant’Agata pancakes. You will not regret it!

the tradition of kalakeitto, the original Finnish fish soup – Italian cuisine reinvented by Gordon Ramsay

There kalakeitto it’s a traditional Finnish dish prepared with freshwater fish such as perch and pike perch, combined with vegetables like potatoes, carrots and leeks in a rich broth. This soup represents the rich biodiversity of Finnish waters, where fishing has played a central role for centuries. Passed down from generation to generation, kalakeitto has become a symbol of local cuisine, particularly appreciated in the northern regions during the colder months. The preparation requires precision in the choice of ingredients and cooking times, with the addition of cream for one irresistible creaminess. Served with rye bread or focaccia and garnished with fresh parsley, this soup offers enveloping comfort and will surprise your diners.

here is an original way to prepare summer parmigiana – Italian cuisine reinvented by Gordon Ramsay

They are not rolls nor a real one parmesan, but these aubergine tacos know how to make you love them. These are tidbits of eggplant stuffed with the classic seasoning of the most famous dish of Southern Italy: parmigiana.

They are cooked in the oven, for a lighter and more digestible result, and are prepared in just a few minutes.

The aubergine should be cut into slices half a centimeter thick, just enough so that in 10 minutes of cooking they soften and become easily workable.

The filling will be a mix of traditional flavors: seasoned tomato puree, mozzarella and grated parmesan. The toothpick will be used to close the aubergine tacos so that the filling does not come out. Another 15 minutes in the oven is the right time for the summer vegetable to finish cooking and the cheese to melt enough to become incredibly stringy and enveloping.

Before proceeding with the second batch, it will be essential to sprinkle the rolls with grated parmesan so that, in contact with the heat of the oven, a delicious crust forms.

Wash the aubergine, remove the stem and cut into half a cm thick slices.

Wet the bottom of a baking tray (lined with baking paper) with extra virgin olive oil and breadcrumbs, place the aubergine slices on top, add salt and sprinkle with breadcrumbs. Bake in the oven at 200°C for 10 minutes.

Mix the tomato puree with a little oil and a pinch of salt and pepper.

Spread the sauce on the aubergine slices (staying away from the edges), add the mozzarella, the grated parmesan and close them like a book, securing them with a toothpick.

Place the tacos in a baking dish, top with more parmesan and bake for 15 minutes at 200°C. Remove from the oven, remove the toothpicks, add a few basil leaves and serve.