Tag: Ramsay

Ravioli candy cane – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First of all, prepare the beetroot pasta: blend the beetroot with the egg until you obtain a smooth puree, add it to the flour and work quickly until you obtain a homogeneous dough, which you will wrap in cling film and leave to rest for at least 20 minutes at room temperature .

Prepare the egg pasta: combine flour and eggs in a bowl and work until you obtain a homogeneous dough, then wrap with cling film and let this rest too.

Prepare the filling intact: combine the beetroot, ricotta, parmesan, salt and pepper in a blender and blend until you obtain a smooth cream.
Pour it into a piping bag and keep it in the fridge, so you have it ready to use as soon as the pastry is ready.

At this point comes the most complex part, that is, preparing the pastry, which must be made of alternating strips of normal and pink egg pasta.
Take the loaves again, then take them one at a time, remove the film, flatten them on a lightly floured work surface and pass them through the pastry maker, starting from the thickest thickness and decreasing the thickness at each step, until you obtain a thin sheet (but not too much, it will go thinned again at a later time).
Proceed in the same way with the second dough.

From each of the 2 sheets, cut long, thin strips, equal to each other (you can use a smooth-bladed knife or a roller to cut the pappardelle, you see).
Arrange the strips on the work surface alternating colors, then flatten them lightly with a rolling pin to start making them stick, then pass them through the pastry maker to obtain a uniform and thin sheet (you can go up to the penultimate thickness).

Finally, arrange the filling on the ready pastry, in the shape of a candy cane, fold the pastry on itself to cover the filling and create the ravioli using the appropriate mould.

Boil the ravioli for 5-6 minutes in lightly salted boiling water, drain them and season them to taste: I used a tasty mix of butter flavored with salt, pink pepper and wild fennel, in order to make the appearance of my candy cane even more more Christmassy.

The candy cane ravioli are ready, all you have to do is bring them to the table and amaze all your guests.

The vegan Christmas menu designed by the expert and cooked by us – Italian cuisine reinvented by Gordon Ramsay

The vegan Christmas menu that’s what you were looking for, right? We are not talking about obvious dishes based on vegetables and legumes, but about real special recipes studied with the scientific advice of the nutritional biologist Alvise Cavalieri and then prepared by our historic chef Joëlle Néderlants in the editorial kitchen.

With the presence of lentilsof the chickpeas and of soy the right amount of is guaranteed vegetable proteins, well assorted with the carbohydrates and fibers of vegetables, present in abundance. Finally, the pomegranate of the dessert is important for its tannins, astringent substances that not only refresh the flavor of the panna cotta, but also perform a useful antioxidant function.

The vegan Christmas menu of The Italian kitchen

Starter: Lentil and American potato pie

First course: Celeriac lasagne, chickpea cream and smoked tofu

Dessert: Almond milk panna cotta with pomegranate

Lentil and American potato pie

Commitment: Easy
Time: 50 minutes
Vegan

Ingredients for 4 people

500 g American potatoes
240 g boiled lentils
150 g soy milk
120 g carrot
100 g celery stalk
20 g cherry tomatoes in oil
1 small red onion
1 clove of garlic
marjoram
bread crumbs
extra virgin olive oil
nutmeg
salt
pepper

Method

Peel the American potatoes, cut them into pieces, place them in a pan with the soy milk, a pinch of salt and cook for 18-20 minutes with the lid on, until they begin to fall apart.
Season them with plenty of grated nutmeg and freshly ground pepper; reduce them to a rustic puree, with the help of a hand whisk.
Peel and cut the celery, carrot and onion into chunks. Heat 2 tablespoons of oil in a saucepan and fry the chopped vegetables with garlic and a pinch of salt for 10 minutes; remove the garlic, add the chopped cherry tomatoes in oil and the lentils, season with salt and pepper and continue cooking for another 3-4 minutes. Remove from the heat and flavor with the leaves of 2 sprigs of marjoram.
Distribute the mixture into 4 single-portion baking dishes (ø 8 cm), then fill with a layer of puree, leveling it well with the back of a spoon, and completing with a generous
sprinkled with breadcrumbs.
Bake on the lowest shelf of the oven, at 200°C, in grill mode, for 10 minutes; Remove from the oven, leave to cool for 2-3 minutes and serve.

Celeriac lasagne, chickpea cream and smoked tofu

Commitment: easy
Time: 1 hour and 10 minutes
Vegan

Ingredients for 8 people

1.5 kg celeriac
700 g boiled chickpeas
250 g beets
200 g tomato puree
175 g smoked tofu
150 g vegetable broth
1 clove of garlic
smoked paprika
mixed seeds
lemon
extra virgin olive oil
salt

Method

Clean the celeriac and cut it into slices about 2 mm thick; cook them in boiling salted water for a couple of minutes, drain them and dry them on kitchen paper.
Heat a thin layer of oil in a saucepan with the crushed garlic clove with its peel, add the puree, add salt and cook the tomato sauce for 15-20 minutes.
Cut 125 g of tofu into small cubes.
Blend 580 g of chickpeas with a pinch of salt, the vegetable broth and 60 g of oil to obtain a cream.
Brown the rest of the chickpeas in a pan with 2 tablespoons of oil, a sprinkling of smoked paprika and 1 tablespoon of mixed seeds; then mix them with the diced tofu.
Wash the beets, dry them and sauté them in a pan with 2 tablespoons of oil, over high heat, for 2 minutes; separate the leaves from the ribs and chop the latter.
Distribute a few spoonfuls of chickpea cream in a rectangular baking dish (30×18 cm); create a first layer of celeriac slices, overlapping them slightly; spread another layer of chickpea cream, add a few spoonfuls of tomato sauce, chard leaves, a few chopped stems, a few spoonfuls of chickpeas sautéed with tofu; repeat the operation two more times, finishing with a layer of chickpea cream, a few tablespoons of tomato sauce, chard, sautéed chickpeas, a couple of tablespoons of mixed seeds and 50 g of grated tofu.
Bake at 180°C for 25 minutes. Remove from the oven and complete with grated lemon zest.

Explore the authentic taste of lussekatter, the Christmas dessert that allows you to bring a piece of Sweden to your tables – Italian cuisine reinvented by Gordon Ramsay

The origin of lussekatter is closely linked to celebration of Saint Luciaa Christian festival that takes place on December 13th in honor of the patron saint of Syracuse. The tradition of preparing and consuming this original dessert during this period it dates back to the 16th century, when the liturgical memory of the protector of sight was considered the shortest day of the year according to the Julian calendar. This Swedish Christmas dessert It owes its name to Lucia and is characterized by “S” shape. It symbolizes the light that is chasing away the darkness of the winter solstice. The use of saffron in the preparation it is a distinctive element. The spice gives a golden color to the dessert, a symbolic homage to the renewed splendor of the celebration, as well as an intense but delicate flavor capable of delighting the palate.

The lussekatter recipe involves the use of basic ingredients such as flour, sugar, butter, milk and yeast, but what makes this dessert unique is the addition of saffron. The secret to the success of the dessert lies in the skilful leavening and careful cooking in the oven, which gives the preparation a perfect browning. The ideal time to bring lussekatter to the table is during Christmas celebrations, especially for morning breakfast or as a dessert, accompanied by a cup of coffee or tea during the Advent period. In many Swedish families, tasting lussekatter has become a tradition rooted in the pre-Christmas period, marking the beginning of the holidays, synonymous with family warmth and sharing. Bring a piece of Sweden to the table, make Christmas more magical and prepare this exquisite lussekatter. The celebration of the holidays will acquire an extraordinary character of magic and light!