Tag: Ramsay

Tagliatelle recipe with black truffle and extra virgin olive oil – Italian cuisine reinvented by Gordon Ramsay

L’Umbriawith its green hills and centuries-old woods, is the undisputed homeland of black truffle, a true jewel of nature, hidden in the depths of the earth, guardian of a unique aroma and flavour. It is a place where the culinary tradition and the nature they meet, creating harmonies of flavors that you absolutely must try at least once.

Now, imagine capturing the essence of this land and bringing it directly into your kitchen. The tagliatelle with black truffle and extra virgin olive oil they are a triumph of these flavours: the richness of trufflethe liquid gold ofoil and the pasta fresh homemade create a combination of taste and tradition.

If you are ready to take a trip to the flavours of Umbria, to immerse yourself in the charm of a recipe rich And refinedthen sharpen your pasta scissors… It’s time to start this culinary adventure among the scents and tastes of the land of truffles!

Shrimp and pistachio lasagna – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First prepare the béchamel sauce: melt the butter in a saucepan, add the flour and mix, then add the already heated milk, then cook over a low heat, stirring constantly, until you obtain a thick but fluid sauce, then also add salt and walnuts. muscat.

Clean the prawns by removing the head, shell and casing (here is the guide on how to do it best).

Sauté the prawns in a non-stick pan with a little oil, blending them with the wine: a few minutes on high heat will be enough.

(If you have chosen to use lasagna that requires pre-cooking, first boil it in lightly salted boiling water, then drain it on a clean cloth.)
Assemble the lasagna: put a little bit of bechamel sauce on the bottom of the baking dish, add a first layer of pasta and cover it with another little bit of bechamel sauce.

Add a little prawns and pistachios and another little bit of béchamel and continue with the other layers until the ingredients are used up.

Complete the last layer with plenty of béchamel sauce and some pistachios, then cook for about 35-40 minutes in a preheated fan oven at 190°C.

The prawn and pistachio lasagna are ready, let them rest for at least 5-10 minutes before serving.

Red lentil croquettes, the original idea for the holidays – Italian cuisine reinvented by Gordon Ramsay

The red lentil croquettes they are oven-cooked vegetable meatballs perfect for a tasty appetizer or a super protein-rich second course. Enriched with an accompanying sauce made from vegetable yogurt, dill and chives, these red lentil croquettes will literally sell like hot cakes. If you can’t find dill, you can replace it with fennel, but the aromatic herbs in this recipe will really make the difference so we suggest you use them without skimping.

What is the difference between regular lentils and red lentils?

We chose red lentils, small in size and hulled, because they cook faster than other types of lentils and do not require soaking. Their consistency is very tender, they tend to fall apart easily during cooking and for this reason they are also ideal for soups and veloutés.

What properties do red lentils have?

In addition to being an abundant source of protein, these orange legumes contain fiber, phytosterols and B vitamins.

Short on time and few ideas for dinner? This recipe is for you

Difficulty: easy
Time: 40 minutes