Tag: Red

Braised meat in red wine, a delicious Christmas tradition to be enjoyed with elegance – Italian cuisine reinvented by Gordon Ramsay

Braised meat in red wine, a delicious Christmas tradition to be enjoyed with elegance

The braised in red wine represents a delicious second course which embodies the elegance and refinement of culinary tradition. Originating from the cuisine of the Bel Paese, this dish has deep roots in the northern regions, where the use of wine as a key ingredient has always played a significant role in the preparation of distinctive dishes. The term “braised” derives from cooking technique used, called “brazing”, which happens slowly, over low heat, inside an aromatic liquid. To prepare this regional recipewe use the high quality beefvegetables and herbs (onion, carrot and celery).

In this way, the food acquires previously marinated and subsequently cooked in red wine, together with a soft and succulent texture. The history of wine braising dates back to ancient times, when the need to preserve meat during the winter months led to the discovery of cooking methods that guaranteed tenderness and flavor even to less valuable cuts. Over time, this technique has evolved into a true culinary art, with regional variations developing in different parts of the world. Its presence on the table adds a note of luxury, helping to make the meal an unforgettable gastronomic experience. Follow our recipe today and brighten your banquets with this tasty braised meat in red wine. You will leave your guests speechless!

Unleavened pizza with red cabbage, sour cream, pears and Roquefort – Italian Cuisine


1) Grease with oil 2 non-stick baking trays with a diameter of about 30 cm. Wash And dry cabbage, deleted any leaves that are too hard or damaged, deprive it of the core and cut it into strips about 1 cm wide.

2) Pour the flour in a bowl, form a hollow in the center, add two pinches of salt, oil and 2 dl of water and you work the ingredients until a smooth and elastic dough is obtained. Knead it for 5 minutes, divide it into 2 equal parts and roll them out in trays in 2 discs of about 28 cm. Let it rest the pasta for a few minutes and, in the meantime, washed, dry and slice the pears.

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3) Enlarge lightly the two discs of dough e spread them with a layer of sour cream. Distribute on the surface the red cabbage cut into strips, the slices of pear and the coarsely crumbled roquefort. Peppered And bake the pizzas at 200 ° for about 15 minutes. Remove from the oven and serve.



Posted on 30/01/2022


Duck breast with red wine sauce and berries – Italian Cuisine

Duck breast with red wine sauce and berries

1) Wash And dry delicately the berries; shell the currants. Pour the wine in a saucepan with honey, a pinch of salt, a grind of clove pepper and bay leaves. Bring to a boil, lower the heat and simmer for 10-12 minutes. As the wine dwindles, engrave the skin of the duck breasts with a sharp knife, forming a diamond-shaped grid, without cutting the meat.

2) Reheat a non-stick pan and, when hot, recline skin side duck breasts and cook over high heat for 1 minute, reduce the flame slightly and continue cooking for 5-7 minutes, depending on whether you prefer a more or less rare cooking. Turn duck breasts and cook 3-4 minutes on the other side.

3) While the duck breasts are cooking, taken 2 tablespoons of the wine reduction and let them cool. Dissolve corn starch e put back all in the saucepan, mixing the sauce with a whisk to avoid the formation of lumps and bringing it back to a light boil. United the berries, let it simmer for a couple of minutes and remove from the heat.

4) Remove duck breasts from the pan, salt them, pepper them, wrap them in aluminum foil and let them rest for 4-5 minutes. Extract them from aluminum, cut them into thick slices and serve them on plates, coated with the sauce and berries.


Posted on 08/01/2022


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