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Recipe Potatoes stuffed with agretti – Italian cuisine reinvented by Gordon Ramsay

Recipe Potatoes stuffed with agretti


The au gratin potatoes filled with yolk and agretti they are an original recipe from the Piedmontese chef Paolo Rollini – today executive chef at the Trattoria del Ciumbia, in the heart of Brera, in Milan – who we asked to interpret the friar’s bearda slightly seasonal vegetable that pairs perfectly with eggs.

The chef gives us two tips for preparation. The first concerns the stuffed potatoes: once you have boiled the potatoes in their skin, let them cool, then dig them out with a special corer, making a hole in the center of the tuber cap and collecting the excavated pulp. Peel the potatoes after having dug them and finally stuff them.

The second is the sparkling water trick to treat the agretti: when you braise the agretti, blend them with a little very cold carbonated water, the thermal shock combined with the carbon dioxide will fix the color. Remove them from the hot pan immediately afterwards.

Also discover the chef’s other recipes with agretti: Savory pie with agretti, bacon and fontina, Giardiniera of agretti and sardines in tempura, Agretti omelette with horseradish mayonnaise, Risotto with agretti and luganega pesto.

Savory pie with agretti recipe – Italian cuisine reinvented by Gordon Ramsay

Savory pie with agretti recipe


Call them agretti or friar’s beard, it doesn’t matter: what matters is cooking them and enjoying this unique ingredient that spring gives us. We asked the Piedmontese chef Paolo Rollini – today executive chef at Trattoria del Ciumbia, in the heart of Brera, in Milan – to prepare some dishes for us to celebrate these vegetables.

The chef proposed one to us savory pie with agretti and bacon quick and easy to make. You will have to clean the agretti well, brown them in a pan with oil and blend with sparkling waterthen chop them roughly and add them to a mixture of eggs, cream, salt and parmesan also joining the browned bacon and the diced fontina. Pour everything into the disk puff pastry placed in the cake pan and baked.

Also discover these recipes: Tarts with stracchino and agretti, Savory cake “in bloom”, Baked omelette with agretti, Omelette roll with speck and friar’s beard and, again by chef Paolo Rollini, the Giardiniera of agretti and sardines in tempura.

Recipe Ravioloni stuffed with cod with broad beans and salami – Italian cuisine reinvented by Gordon Ramsay


Step 1

For the ravioli with cod, broad beans and salami recipe, mix the flour with the eggs and egg yolks until you obtain a firm dough. Wrap it in cling film and let it rest in the fridge for at least 1 hour.

Step 2

Collect the cod pieces in a saucepan with 1 fresh chilli pepper divided in half, the spring onion, the potato cut into small pieces, 25 g of oil and the milk.

Step 3

Cover, bring to the heat and cook for 15-18 minutes. Drain the cod (keeping and filtering the cooking liquid) and blend it to obtain the ravioli filling.

Step 4

Cut the salami into small cubes.

Step 5

Roll out the dough into not too thin ribbons; To prevent it from drying out, work a little at a time, keeping the one you don’t use wrapped in cling film. For the decorations: distribute flower petals and chervil leaves on each ribbon, cover with a second ribbon of pastry and pass again
in the pasta machine.

Step 6

Form the ravioli: distribute some fillings well spaced on the dough ribbons, cover with another ribbon, press well all around the filling and cut out with a pastry cutter (ø 7-8 cm).

Step 7

Boil the ravioli in boiling salted water for 3 minutes, drain them and season them with the hot cod cooking liquid, the broad beans and the salami cubes.

Step 8

The right wine is a mature sparkling wine based on Pinot Noir, such as Franciacorta Pinònero Natura 2015 by Contadi Castaldi which after 60 months of aging is citrusy and fruity, with notes of aromatic herbs, and has the right structure for cured meats (38 euros , contadicastaldi.it).

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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