Tag: porridge

Tomato porridge with clams recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay


Step 1

Cut the cherry tomatoes in half, arrange them on a baking tray, season them with a pinch of salt, icing sugar, a drizzle of oil and a clove of garlic and cook them in the oven at 200°C for 30 minutes. You will get confit cherry tomatoes; blend them with an immersion blender.

Step 2

Cut the bread crumbs into cubes no larger than 5 cm and toast them in the oven at 180°C for 10 minutes.

Step 3

Blend the celery and onion cut into pieces with 250 g of oil in a blender until you obtain a smooth mixture. Pour the mixture into a large saucepan and cook it for 3-5 minutes, like a normal sauté. Add the toasted bread cubes, mix everything together and cook over a low heat for 10 minutes. Then add the peeled tomatoes and the blended confit tomatoes, season with salt and continue cooking for approximately 1 hour and 20 minutes, over a delicate heat, stirring occasionally to prevent the porridge from sticking to the bottom of the pan.


Step 4

Heat 30 g of oil in a pan, flavor it with a clove of garlic and 4-5 stalks of parsley; leave to brown, then add the clams, previously purged in water and salt; let them heat up, add the white wine, then cook them
open over high heat. Shell the clams and filter the cooking liquid, then season them with a spoonful of chopped parsley.

Step 5

Distribute the hot tomato soup onto the plates, placing the clams with their sauce on top.

Recipe: Sara Foschini, Photo: Davide Maestri, Styling: Beatrice Prada

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Amaranth porridge and … more posts from Foodstylelovers – Italian Cuisine



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BROWSE, PHOTOGRAPH AND SHARE: when you cook or find ingredients and details in the style of Sale & Pepe, post your photos on Instagram using the hashtag #foodstylelovers and quoting and tagging @salepepe_it
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182979 "src =" https://www.salepepe.it/files/2020/09/77A4653copiablog-800x1180.jpg "width =" 210 Gabila's Porridge

An amaranth porridge with yogurt, caramelized currants and slices of apples. Gabila Gerardi (@panedolcealcioccolato) prepared it for a light and gluten-free breakfast based on fruit.

Depending on the time of year it can be made in a cold or hot version, varying the garnish with seasonal fruit.

For those who fear not to find amaranth, Gabila suggests using oats, a great classic of the Anglo-Saxon breakfast.

182980 "src =" https://www.salepepe.it/files/2020/09/IMG_4470.jpg "width =" 210The repost of Sale & Pepe

Lemon curd ice cream is Anastasia Zurabova's lemon ice cream, known on Instagram as @AZOURABOVA. She is Anastasia Zurabova, a culinary bestselling author who specializes in simple yet surprisingly delicious desserts.

We couldn't resist its slightly retro touch and shared it with you on Instagram.

182983 "src =" https://www.salepepe.it/files/2020/09/latteegrappa.png "width =" 175 "height =" 218SUCCESS STORIES:

thousands of views for TASTY VEGETABLES by Lidia

For the Lidia vegetable pan, known to everyone on Instagram as @latteegrappa, was inspired by the recipe of Sale & Pepe.

His friends liked his post.

And also to our followers. Excellent interpretation!

182981 "src =" https://www.salepepe.it/files/2020/09/Protagonisti-1-1-e1601311799311.png "width =" 241 "height =" 101Cooked by you

182982 "src =" https://www.salepepe.it/files/2020/09/6.png "width =" 190 "height =" 337In evidence – Your Salt & Pepper

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Barbara Roncarolo
expansion of the Foodstylelovers section
on Sale & Pepe of August 2020

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Recipe Chickpea porridge, avocado, radishes and mixed salad – Italian Cuisine

Recipe Chickpea porridge, avocado, radishes and mixed salad

  • 250 g chickpea flour
  • 60 g mixed salad
  • 3 radishes
  • 2 avocados
  • lemon
  • lemon balm (alternatively basil)
  • extra virgin olive oil
  • salt fine and flakes

Jumbled up chickpea flour with 750 g of water, until you get a smooth batter; let it rest for 2 hours.
Remove from the batter the foam that will have formed on the surface (in the oven it would tend to caramelize, hindering the cooking of the interior). With a whisk, mix 40 g of oil and 7 g of fine salt.
distributed the mixture in 3 round trays (ø 20 cm) with a 2 cm rim and bake at 220 ° C for about 10 minutes.
Peel avocados, cut them into slices, salt and season with 1/2 lemon juice. Wash radishes and cut them into slices.
distributed the mixed salad on the porridge, completed with radishes and avocado, and flavored with salt flakes and a few leaves of lemon balm (or basil).

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