GORDON RAMSAY RECIPES

The narrow terraces between the mountains and the sea, an ancient recipe wisely measured and a cultivation close to production: these are the secrets of the Pra 'pesto, known throughout the world as the green gold of Liguria

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The Pra 'pesto: the sun and the wind are the raw materials of this ancient and irresistible recipe; from them the Genoese Basil takes shape, color and taste, which in Pra 'is cultivated according to the dictates of an ancient peasant tradition. "Pra 'is the area of choice for the cultivation of basil", says Stefano Bruzzone, owner together with Alessandro Ferrari of the Serre sul Mare farm. "Land of farmers and fishermen, this suburb of the Genoese Ponente has always been known for its terraces and meadows (hence the truncation in Pra 'in fact), which have made basil the protagonist of local agriculture: today, thanks to organoleptic characteristics unique, it is renowned all over the world ".

Product of the territory
The basil grown in Pra 'therefore has an indissoluble bond with the territory and the secret of its goodness lies precisely in the place where it is born. "For almost two centuries our family has dedicated itself to the cultivation of basil in Genoa Pra 'and; more recently, we have added to this activity the production of traditional Genoese Pesto", continues Bruzzone. "In these hills nestled between the sky and the sea, these plants are born with a bright color and an intense aroma, which from our greenhouses enter directly into the jar as a very fresh and aromatic product". A symphony of flavors, a perfect balance of fragrances that also derives from the careful selection of ingredients and the skill in dosing them.

Green gold made in Genoa Pra '
If the basil grown in Pra 'is the great protagonist of the ancient Genoese recipe, it is the mix with excellent raw materials of the Italian agri-food tradition and give life to that explosion of taste that has earned it the reputation of green gold of Liguria, known and loved throughout Italy and the world: Italian pine nuts, Italian garlic, Pecorino Romano DOP, Italian coarse sea salt, extra virgin olive oil, Parmigiano Reggiano DOP, Grana Padano DOP are expertly mixed according to the rules of an alchemy refined in centuries.

Short supply chain, according to tradition
"To obtain a final product such as Pesto di Pra '", says Bruzzone, "the short supply chain and the choice of excellent raw materials are essential. Basil is processed just after harvesting: only in this way is the its perfume ". Just like it used to be. "Our commitment is to pass on this great heritage made of peasant values and love for the territory to future generations", he says. "Innovation is a constant effort, but with full respect for tradition", he concludes.

September 2021

Posted on 09/20/2021

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for 4 people
1 pumpkin from 2 kg – 300 g of Carnaroli rice – 4 shallots – 1/2 celery – 1 carrot small – 1 zucchini with flower – 70 g of butter – 30 ml ofextra virgin olive oil – 30 ml of White wine – 40 g of parmesan cheese grated – 70 g of raw chestnuts – 5 g of salt – 1 g of ground pepper
to garnish: 15 g of roasted pumpkin seeds – 40 g of Melonasporum black truffle – edible flowers dried

– Eliminate a tiny slice from each chestnut, that will be more easy to peel; arrange the fruits on a pan together with whole pumpkin and bake a 140 ° for 40 minutes. Meanwhile, prepare a liter of vegetable stock boiling the celery, carrot and zucchini with the flower, all cut into small pieces, in addition to scallion peel to give color.

– Slice so i shallots finely and put them to stew On fire very sweet in a saucepan with theoil, 30 g of butter and salt for about 30 minutes. Remove from the oven the pumpkin, cut the top and empty it of seeds and filaments. Withdraw 200 g of pulp paying attention to do not ruin the appearance of the pumpkin e frullatela.

– You do to toast the rice in a pan a low fire is without seasoning, mixing it with your hand. When it becomes too hot to continue without burning you, raise the flame and blend with white wine. As soon as it is evaporated paid almost all the broth hot (the amount of liquid must be such that you can cook the rice for as long as necessary) e boil for 10 minutes over high heat so that the water will stir the beans. During cooking add the stewed shallot. Peel the chestnuts and chop them.

– Switch off rice al dente, pour a little hot stock again because it is not dry and stir with the remaining butter, parmesan and pumpkin pulp. Add the chestnuts and pepper.

– Fill the pumpkin with rice and bake a 140 ° for 10 minutes. Garnish with truffle flakes, pumpkin seeds and edible flowers.

Gordon Ramsay Recipes

Tag: Pra

Pesto di Pra ': where the basil is kissed by the sun – Italian Cuisine

The narrow terraces between the mountains and the sea, an ancient recipe wisely measured and a cultivation close to production: these are the secrets of the Pra 'pesto, known throughout the world as the green gold of Liguria

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Riccardo De Pra cooks roasted rice in pumpkin – Italian Cuisine

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The narrow terraces between the mountains and the sea, an ancient recipe wisely measured and a cultivation close to production: these are the secrets of the Pra 'pesto, known throughout the world as the green gold of Liguria

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