All recipes written by Gordon Ramsay
For the piadina recipe, mix flour, milk and oil with a pinch of salt until you obtain a homogeneous mixture. Divide it into 8 balls, cover them and let them rest for about 30 minutes. Roll the dough into thin discs of about 2-3 mm thick; cook them on a hot plate for 5-6 minutes, turning them after about 3 minutes. Serve the filled piadina as you prefer: one of the most classic combinations is with raw ham and squacquerone.
For the recipe of legumes salad sprouted with fennel and chestnut cream, cut the fennel into small pieces and the shallots into slices. Sauté the shallot in a pan with a tablespoon of butter, add the fennel and toast for 18-20 minutes. Salt and switch off. Blend everything in the food processor, with a ladle of broth. Do not use the immersion mixer because it is not powerful enough.
For the salad: Peel the carrots and cut them into cubes; sauté in a pan with a little oil and a few thyme leaves for 8-10 minutes. Cut the Belgian salad into strips. Cook the chestnuts in the milk with a sprig of rosemary for 5 minutes, to soften and flavor them. Drain. Mix the sprouted legumes with the carrots and the Belgian salad and season with a little oil, salt, thyme leaves and oregano. Serve the salad over the fennel cream and complete with chestnuts.
For the stuffed anchovy recipe with catalonia and pomegranate sauce, clean the anchovies: remove the head and open them to the book, eliminating the viscera and central bone without removing the tail. Chop the anchovy fillets with a teaspoon of raisins, a small bunch of tarragon and a pinch of tandoori. Stuff the anchovies as seen in the photo below, then place them on a baking sheet lined with baking paper, greased with a little oil; bake at 180 ° C for 2 minutes.
For seasoning and side dish: toast the bread in oven at 120 ° C for 15 minutes; crumble it and brown it in a pan with a layer of oil, a pinch of salt and a tablespoon of chopped parsley for 3-4 minutes, until it has browned, stirring it occasionally; add, finally, a tarepoon of tandoori spice. Heat a knob of butter in a saucepan with a pinch of salt and a generous grind of pepper.
Add the pomegranate grains, the juice of half a lemon, half a teaspoon of orange honey and cook for 3 minutes, then filter everything, obtaining a sauce. Clean the catalonia and sauté in a pan with a little oil and a pinch of salt for a minute. Serve the anchovies with the catalonia, complementing with the flavored pancarré; accompany them with the pomegranate sauce.
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