Tag: recipe

Borage and ricotta ravioli recipe – Italian cuisine reinvented by Gordon Ramsay

There borage it is a spontaneous edible plant whose flowers (raw and cooked, often used in the decoration of dishes) and large and rough leaves (cooked) can be eaten.

With anti-inflammatory and purifying properties, borage is used in the kitchen in many ways: as an ingredient in soups, savory pies, omelettes, pancakes, risottos and in filled with fresh pasta, as in the case of our recipe.

To prepare the borage and ricotta ravioli start with fresh pasta, to be made with eggs, white flour and durum wheat flour, then dedicate yourself to the filling by combining the borage with the ricottaThe pecorino cheese and the raw ham. The extra touch? A sauce prepared with the borage base with which to season the dish before serving it.

Also discover these recipes: Sorghum ravioli with borage, Ricotta and spinach ravioli, Meatless ravioli with mint goat cheese sauce, Low-fat ravioli with fresh tomato.

Soya skewers – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Dear , I have been following your blog daily for some years now and you are my only and inimitable point of reference in the kitchen.
I agree with your explanations, I like the recipes you propose, success is always guaranteed… in short, I trust you.
Precisely for this reason I would like to ask you a request, if it is not too much to ask.
Over time, without a precise desire in this sense, I realized that I am moving towards a plant-based cuisine.
I don’t think I will ever become either a vegetarian or vegan because I like both meat and fish, but I’m noticing that in the past vegetables were just a side dish, while now I often feel the desire for a meal in which they are the protagonist.
On your site there are many recipes that I already use for this, but I struggle with the “pairings”.
For example, I would like to prepare a single dish with pan-fried chicory, but what legume or cereal can I combine them with to have a unique dish?
I tell you honestly that I have consulted vegetarian cooking blogs to complement yours to fill this gap of mine, but there is little I can do, I can’t find it, perhaps because I’m not a vegetarian and I find them a bit excessive in their proposals for alternative ingredients to meat and fish.
I eat meat so I don’t need all that seitan, tofu etc.
It would be enough for me to know how to combine what I already eat and prepare, i.e. vegetables, cereals, legumes.
Would it be possible to think of a “guide” or a “cookbook” like those that are already on your site for this purpose?
Sorry for the length of my writing and I thank you.

Answers

Broad bean and pecorino mousse recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the recipe for broad bean and pecorino foam in the pods, shell the beans taking care not to break the pods: cut them with a small knife along the welding line of the two layers, then separate them delicately.

Step 2

Blanch the broad beans for 30-40 seconds in boiling salted water, drain them in a basin of cold water, then peel them.

Step 3

Blend the broad beans with the goat cheese, the pecorino cheese, a drizzle of oil and the juice of 1/2 lemon. Transfer the foam into a pastry bag and place it in the fridge to harden for at least 1 hour.

Step 4

Fill the pods with the broad bean foam, following the indentations left by the legumes. Complete with freshly ground pepper and serve with hot croutons if desired.

Step 5

Wine pairing: the Falanghina Vignasuprema 2019 by Aia dei Colombi, the result of a late harvest of the grapes, is intense, rich, perfect with broad beans and pecorino (10 euros, aiadeicolombi.it).

Recipe: Sara Partecipa, Photo: Riccardo Lettieri, Styling: Beatrice Prada