All recipes written by Gordon Ramsay
This risotto warms the soul and heart.
His perfume it invades the kitchen and conquers everyone’s palate, without exception.
Prepare it for dinners with friends and you won’t be disappointed.
*always check that all ingredients considered at risk for celiacs have the words “gluten-free” on the packaging*
1) Peel the pumpkin, remove the seeds and cut the pulp into small pieces. Cook it steamed for about 15 minutes or until tender if pricked with a fork, blend it and season it with salt and pepper.
2) Cleanse the radicchio, cut it julienne, wash it, dry it and toss in a pan with 4 tablespoons of oil. As soon as it fades, wet it with the vinegar, season with salt and pepper and continue cooking for a couple of minutes. Take it off from fire.
3) Boil tagliolini in abundant salted water; while they are cooking dilute the pumpkin pulp with the cooking water until it becomes fluid. Drain the pasta and toss with the pumpkin pulp and radicchio. Serve it, garnish each portion with the walnut kernels and the crumbled amaretti biscuits and sprinkle the plates with the coffee powder passed through a fine mesh strainer.
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Cut the baguette into slices 1 finger high, then toast them in a non-stick pan with a drizzle of oil for 2-3 minutes on each side, until golden brown.
Finely chop the radicchio with a knife, then mix it with the cheese until you get a homogeneous mixture (I didn't add salt, but you can add a pinch if you want).
Wash the zucchini, cut it into slices and make small stars with a cookie cutter.
Fill each crostino with a little cream cheese with the help of a sac-à-poche with a star spout, then decorate with the zucchini stars.
The canapes with radicchio are ready, you just have to serve them.
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