Tag: refined first course

a journey of unforgettable taste – Italian cuisine reinvented by Gordon Ramsay

Meanwhile, in a pan, heat the olive oil and brown the chopped garlic. Add the swordfish bacon and brown until crispy. Add the chopped peeled tomatoes and cook over medium heat for about 15-20 minutes, creating a thick sauce.

Winter risotto with pears and gorgonzola, a masterpiece of balance – Italian cuisine reinvented by Gordon Ramsay

The risotto, a cornerstone of Northern Italian cuisine, has ancient roots. The technique of cooking rice in broth dates back to at least the 14th century, in the Milan region. Since then, it has undergone many transformations and ever new interpretations. The introduction of unusual ingredients, such as pears and gorgonzola, reflects the incessant desire for innovation and openness towards new tastes. The pears, sweet and juicy, they offer a natural texture and a soft consistency to the dish. The gorgonzola, a soft blue cheese, adds a bold contrast, with its savory, creamy note. Therefore, the tasting offers a unique balance between sweet and salty, soft and creamy.

The risotto with pears and gorgonzola it is particularly appreciated during the winter season and lends itself to being served as refined first course in a winter dinner, bringing a feeling of comfort and warmth to the table. One of the most important secrets to obtaining an excellent dish is the toasting rice. The procedure takes place in oil and onion, and then blended with white wine. Subsequently, we proceed with gradual cooking, adding hot broth and incorporating the diced pears when the rice is almost cooked. Halfway through preparation, add the gorgonzola, mixing until you obtain a creamy and homogeneous consistency. The presentation of this delicacy can be done with a touch of refinement, perhaps with a sprinkled with extra gorgonzola cheese above each portion and some fresh pear slices as a gasket. Enrich your table with a refined and tasty first course! We will follow you step by step. Let’s cook together.

White farfalle alla boscaiola, a journey through Italian flavours – Italian cuisine reinvented by Gordon Ramsay

The creamy paccheri with prawns and burrata are literally perfect for celebrating New Year’s Eve, offering an explosion of refined and festive flavors for an unforgettable dinner like New Year’s Eve. The origin of creamy paccheri with prawns and burrata can be attributed to the richness of the Italian culinary tradition, with particular reference to the cuisine of Campania, a region known for the production of high quality pasta. THE paccheri, characterized by their tubular shape and ridged external surface, are ideal for trapping the flavor of condiments. Instead, the presence of burrataan Italian string cheese with a buttery interior, provides a creamy texture, while also adding a delicate milky richness to the preparation.

THE prawns, carefully cleaned and deprived of unwanted parts, they are cooked briefly in a pan with extra virgin olive oil and garlic, to preserve their succulent texture and natural flavour, ensuring a fresh and intense marine note, a meaty texture, as well as a flavor sweet and refined. The preparation process for this refined first course it is essential to obtain the right balance between the different elements. Cooking the pasta al dente and then seasoning it with prawn sauce and burrata favor a synergy of succulent and delicious flavours. A touch of black pepper freshly ground and fresh parsley they intensify the aromas and add freshness. The final presentation can be completed with a generous sprinkled with flakes of parmesan cheese. Choose too creamy paccheri with prawns and burrata, to accompany special occasions and elegant dinners. You will not regret it!