Tag: Pumpkin

Pasqualina cake recipe with pumpkin mustard – Italian cuisine reinvented by Gordon Ramsay

Pasqualina cake recipe with pumpkin mustard

There Easter cake is a traditional preparation from Liguria, in particular from the Genoa area: it is a savory pie in which a casket of puff pastry contains a filling based on vegetables (such as herbs, chard, spinach, borage), cheese (prescinsêua, typical curdled Ligurian cheese, or ricotta) and then hard-boiled eggs.

As the name suggests, Torta Pasqualina is used to cook during Easter, but it is perfect for the whole spring because it is made with many vegetables of this season and because it is ideal to carry in the picnic basket.

Tradition dictates that the original recipe has 33 layers of very thin pastry, like the years of Christ, but today it is prepared with many fewer layers and also with ready-made puff pastry. In today’s recipe we propose it to you in chef Matias Perdomo’s version, who enriches the Easter cake with a pumpkin mustard.

Pumpkin tagliatelle – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Pumpkin tagliatelle - Misya's recipe

First, clean the pumpkin and cut it into cubes.

Let it simmer over a very low heat and with a lid for about 20-30 minutes or until it is very soft (depending on how large the cubes are), trying not to let it stick to the bottom.
(Alternatively you can cook it in the oven or steam it: do not boil it, so that it does not absorb excess water.)

Blend the pumpkin with a blender or in a blender until you obtain a puree.

Place the flour in a bowl, add the pumpkin puree and a pinch of salt to the center and knead quickly until you obtain a smooth dough.
Wrap it with cling film and let it rest at room temperature for 30 minutes.

Take the dough and roll it out into a thin sheet (about 2 mm) on a lightly floured work surface.

Wrap the floured pastry around itself and cut it into slices of about 1 cm, then unroll them to obtain tagliatelle.

Here you go, your pumpkin tagliatelle are ready, all you have to do is cook them and season them to taste.

If you want to season them following my suggestion, boil the water for the pasta, and in the meantime prepare the sauce: after having roughly chopped them, toast the hazelnuts lightly in a non-stick pan, then set them aside and, in the same pan, let the butter melt with the chopped sage.

Cook the tagliatelle in plenty of lightly salted boiling water, drain them al dente and let them flavor briefly in the sauce, adding salt to taste.

The pumpkin tagliatelle are ready, all you have to do is plate, complete with hazelnuts and serve.

4 Restaurants: the best restaurant in Mantua and pumpkin tortelli – Italian cuisine reinvented by Gordon Ramsay

4 Restaurants: the best restaurant in Mantua and pumpkin tortelli

The “pearl” of the Renaissance, Mantua, was the final stage of the long journey of Alessandro Borghese 4 Ristoranti, who with his van went in search of the best restaurants on the French Riviera, the Oltrepò Pavese, Lisbon, the historic center of Ravenna, Ogliastra in Sardinia, Gorizia, Lucca and Monza.

Mantua, an architectural jewel of the Po Valley, between the Mincio river and Lake Garda, enjoys a strategic position which has certainly contributed to its historical importance and its commercial development. But also the Gonzagas, who held power for several centuries, participated in its cultural and artistic rise during the Renaissance. The historic center of the city is a fascinating labyrinth of medieval streets, squares and historic buildings, which justify the expression with which Mantua is often defined: «open-air museum. The Palazzo Ducale, residence of the Gonzagas, houses frescoes by a renowned artist such as Andrea Mantegna. The Basilica of Sant’Andrea is a notable example of Renaissance architecture designed by Leon Battista Alberti, and the Rotonda of San Lorenzo, an ancient Roman temple transformed into a church. Mantua, however, is also famous for its rich and varied cuisine: they can be found on the menus of typical restaurants the sbrisolona cake, pumpkin tortelli, pilot risotto and donkey stewbut also pike in sauce and Mantuan salami.

This time too, as required by the rules, four restaurateurs challenged each other to try to obtain the best ratings from colleagues and chef Alessandro Borghese, who first of all inspects the kitchens to ensure compliance with the standards of cleanliness and order. Each restaurant was evaluated for the level of hospitality, service and preparation: diners assign a score from 0 to 10 to location, menu, service and bill, in addition to the fifth category, the dish that all restaurateurs are asked to propose the same flat, the one that is considered most representative of the reference territory. They are on the Mantua tables pumpkin tortelli, an explosion of flavours in which the sweetness of the pumpkin harmonises with the saltiness of the cheese and the bitter-sweetness of the amaretti, in contrast with the spiciness of the mustard.

The restaurants competing in this latest episode of 4 Restaurants are Raw material of Giuseppe, who won the victory, The Rigoletto of Ekla, the restaurant Pumpkin yellow of Sciko and the tavern To the Gallo by Leonardo.

Let’s get to know them better in the gallery.

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