Tag: prawns

Shrimp cocktail recipe, chef Perbellini’s recipe – Italian cuisine reinvented by Gordon Ramsay


Step 1

Clean the lettuce by removing the fibrous parts. Keep the innermost and tender leaves aside.

Step 2

Using an immersion blender, blend 60 g of leaves with 20 g of vinegar, the pasteurized egg white, a pinch of salt and a pinch of pepper. Gradually add the sunflower oil until the mixture forms like mayonnaise.

Step 3

Boil the milk with the cream, then add the grated ricotta and emulsify with a mixer until you obtain a creamy consistency.

Step 4

Sear the prawns in a pan with a drizzle of extra virgin olive oil for a few seconds on each side.

Step 5

Arrange the inner leaves of the lettuce in the bowls. Pour 1 tablespoon of lettuce mayonnaise in the center and 4 prawns on the leaves. Complete with drops of ketchup and tufts of ricotta cream.

Recipe: Giancarlo Perbellini, Photo: Chiara Cadeddu, Styling: Maddalena Rosso

What to eat in Sanremo? All specialties – Italian cuisine reinvented by Gordon Ramsay


Sanremo: not just Festival! In addition to singers, the city on the Riviera di Ponente is the cradle of excellent local food. You want to know what to eat in Sanremo, what are the native specialties not to be missed? If you are in the area, whether during the Festival or at other times of the year, we have developed a guide to Sanremo specialities absolutely worth trying.

What to eat in Sanremo?

Walking

Let’s start from a great Ligurian classic, in a local version: la Sardenaira. It is a Ligurian focaccia typical of the city of Sanremo, seasoned with tomatoes, anchovies, capers and olives. A real treat for focaccia lovers! Always in the wake of “walking” food, there is the classic Green cake, prepared with a filling of rice and rotating seasonal vegetables.

Appetizers

You can’t miss the typical fish dish such as lo Stockfish brandacujun. Here the stockfish is creamed and accompanied by potatoes, Taggiasca olives and extra virgin olive oil and offered as a spread to eat at the start of the meal.

First dishes

Let’s then move on to a first classic of the Ligurian tradition, the inevitable ones Trenette with pesto. We are talking about one of the classic sauces that have always conquered Italians, but not only. Ligurian basil pesto is in fact used widely throughout Italy. Also in the first course section, the Pansoti stuffed with borage. Typical of all Liguria, from East to West. It is a fresh pasta filled with borage, which can be seasoned with just butter and sage, with pesto or with walnut sauce. In the soup section, however, we have buridda, a tasty fish soup typical of Sanremo cuisine and Liguria in general. There are many versions: from the one with dogfish and mullet, to the one with cuttlefish.

Second courses

Secondly, a great local classic comes into play: the Rabbit Sanremo style (or rabbit with olives). It is made with Taggiasca olives (typical of the area) and accompanied by walnuts, thyme, bay leaves, rosemary and washed down with Vermentino.

The sweets

Don’t miss the desserts either. As a little gem, the very famous Sanremo kisses. These are two hazelnut paste biscuits held together by a delicious chocolate mousse. Impossible to resist. Continuing, you should also try the Ciavai cake. Behind this mysterious name lies a particularly rich dessert flavored with curaçao and based on eggnog and whipped cream. Pure enjoyment.

Curiosity

A gem is the fishing of a very delicious crustacean: the Sanremo red prawn. This shrimp is known for its intense flavor and its delicacy in the mouth. Excellent to eat raw, or cooked with salt or just seared. The Sanremo red prawn is in fact a jewel of Ligurian fishing, a delicious crustacean fished exclusively in the waters of the City of Flowers, with a bright red colour.

The most loved Ligurian recipes

What to eat in Sanremo All the specialties

In Liguria, immediately after trofie, come trenette: a long, flat pasta shape, similar to linguine. How are they seasoned? With pesto, of course!

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Chickpea flour

Chickpea farinata is a traditional Ligurian and Tuscan preparation which has many names (fainè, cecina, chickpea cake) and recipes in other regions

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What to eat in Sanremo All the specialties
Stuffed vegetables, the classic Ligurian ones

In Liguria, where people often eat “lean”, the art of cooking vegetables reaches imaginative peaks of gluttony. Stuffed vegetables are widespread throughout the region, with different variations: this one, typical of the Ponente area, is among the simplest, as if not wanting to interfere too much with the flavor of the vegetables

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What to eat in Sanremo All the specialties
Focaccia with Ligurian cheese

Cheese focaccia is a typical recipe from all of Liguria. The one from Recco is the most famous today, let’s prepare it together

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What to eat in Sanremo All the specialties
Pisciarada, the Ligurian potato focaccia

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What to eat in Sanremo All the specialties
Trofie with pesto the Ligurian recipe

Flour, water, salt and many small gestures. A mortar, garlic, oil, basil, parmesan, pecorino, pine nuts. We fly to Liguria with a plate of trofie with pesto

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What to eat in Sanremo All the specialties
Easter cake from Liguria

In Liguria, it’s not Easter without Easter cake: legend has it that women made it with thirty-three sheets, equal to the years of Christ. Here is the recipe

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What to eat in Sanremo All the specialties

White farfalle alla boscaiola, a journey through Italian flavours – Italian cuisine reinvented by Gordon Ramsay

White farfalle alla boscaiola, a journey through Italian flavours



The creamy paccheri with prawns and burrata are literally perfect for celebrating New Year’s Eve, offering an explosion of refined and festive flavors for an unforgettable dinner like New Year’s Eve. The origin of creamy paccheri with prawns and burrata can be attributed to the richness of the Italian culinary tradition, with particular reference to the cuisine of Campania, a region known for the production of high quality pasta. THE paccheri, characterized by their tubular shape and ridged external surface, are ideal for trapping the flavor of condiments. Instead, the presence of burrataan Italian string cheese with a buttery interior, provides a creamy texture, while also adding a delicate milky richness to the preparation.

THE prawns, carefully cleaned and deprived of unwanted parts, they are cooked briefly in a pan with extra virgin olive oil and garlic, to preserve their succulent texture and natural flavour, ensuring a fresh and intense marine note, a meaty texture, as well as a flavor sweet and refined. The preparation process for this refined first course it is essential to obtain the right balance between the different elements. Cooking the pasta al dente and then seasoning it with prawn sauce and burrata favor a synergy of succulent and delicious flavours. A touch of black pepper freshly ground and fresh parsley they intensify the aromas and add freshness. The final presentation can be completed with a generous sprinkled with flakes of parmesan cheese. Choose too creamy paccheri with prawns and burrata, to accompany special occasions and elegant dinners. You will not regret it!



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