Tag: pecorino

Broad bean and pecorino mousse recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the recipe for broad bean and pecorino foam in the pods, shell the beans taking care not to break the pods: cut them with a small knife along the welding line of the two layers, then separate them delicately.

Step 2

Blanch the broad beans for 30-40 seconds in boiling salted water, drain them in a basin of cold water, then peel them.

Step 3

Blend the broad beans with the goat cheese, the pecorino cheese, a drizzle of oil and the juice of 1/2 lemon. Transfer the foam into a pastry bag and place it in the fridge to harden for at least 1 hour.

Step 4

Fill the pods with the broad bean foam, following the indentations left by the legumes. Complete with freshly ground pepper and serve with hot croutons if desired.

Step 5

Wine pairing: the Falanghina Vignasuprema 2019 by Aia dei Colombi, the result of a late harvest of the grapes, is intense, rich, perfect with broad beans and pecorino (10 euros, aiadeicolombi.it).

Recipe: Sara Partecipa, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Pappardelle with broad beans, crispy bacon and pecorino: spring at the table – Italian cuisine reinvented by Gordon Ramsay

Clean and shell the broad beans, in a non-stick pan, brown the diced bacon with the crushed garlic cloves until it becomes crispy and golden. Once ready, remove the garlic and incorporate the broad beans, sautéing them together with the crispy bacon.

Creamy carbonara: 3 top tips from chef Barbara Agosti – Italian cuisine reinvented by Gordon Ramsay

If you are a die-hard carbonara enthusiast (who can blame you), one creamy carbonara it’s the bet you want to win every time you make it. We asked for advice chef Barbara Agostiwhich has just opened its second restaurant in Milan Eggswhere this recipe has pride of place.

Barbara Agosti’s Eggs restaurant, in Milan

Piedmontese by birth, Roman by adoption, Barbara Agosti chose via Solferino 35 for her second Eggs restaurant, whose name leaves no doubt.

Here you can indulge yourself because you will find not only many recipes in which eggs are the protagonists, but also a dozen different versions of pasta carbonara from which to choose. They are all collected in a dedicated menu and divided by color: there is the orange carbonara with courgette flowers; the purple one with duck breast instead of bacon; the green one with artichoke or broccoli or courgette, depending on the season; the white one, potato spaghetti with pecorino cream…

Among these, the real curiosity is that the chef also included the recipe that The Italian kitchen published on its pages in 1954, made with Gruyere, bacon and garlic, and which is one of the most requested among those it offers.