Tag: regional dishes

Fregola with vegetables: the vegetarian alternative to try today – Italian cuisine reinvented by Gordon Ramsay

Fregola with vegetables: the vegetarian alternative to try today

Today’s recipe, which as always starts from a classic, is the vegetable fregola.

Beloved for its versatility, Sardinian fregola, also known as “fregula”, is obtained by kneading semolina flour for a long time with water and salt with very rapid movements in order to obtain small crumbs which are then toasted in the oven.

Thanks to its round shape and compact structure, it is the perfect ingredient to enhance meat and fish sauces, the most common being those with mussels or clams or shellfish.

What few people know is that fregola has an ancient history, and spread in Sardinia thanks to commercial exchanges between the Phoenicians, Punics and Carthaginians, but as there is no certain evidence that can support this thesis, it cannot be ruled out that it is a product born on our wonderful island.

In this version, spring vegetables such as peas, courgettes, asparagus and onion accompany the fregola in a dish to be enjoyed hot, but also warm.

Fregola with vegetables: the recipe

Difficulty: easy
Time: 40 minutes

Ingredients for 4 people

  • 250 g of Sardinian fregola
  • 2 courgettes
  • 1 Tropea onion (any onion will do!)
  • 200 g of asparagus tips
  • 100g of fresh or frozen peas
  • extra virgin olive oil
  • salt
  • pepper
  • 1 sprig of parsley


Neapolitan pan-fried peppers recipe – Italian cuisine reinvented by Gordon Ramsay

Neapolitan pan-fried peppers recipe

Tasty, greedy: i Neapolitan style peppers cooked in a pan they are the symbol of summer. Eaten as a side dish but also served as an appetizer together with a bruschetta, they are capable of satisfying with a lot of taste and the simplicity that distinguishes them. The secret? Anchovies, tasty and adding all the taste of the sea.

How to choose peppers

Choosing peppers is not difficult. Just take a few precautions: don’t buy peppers wrinkled or with dark spots because it means that they have long passed the point of maturation. Depending on which you choose peppers red, yellow, green, make sure in any case that the color is lively and bright. Finally, the pulp must be firm and not yielding.

Sacripantina cake recipe from Liguria – Italian cuisine reinvented by Gordon Ramsay

Sacripantina cake recipe from Liguria

There Sacripantine cake it is a traditional dessert Ligurian. It usually consists of three states of sponge cake soaked in Marsala and rum, interspersed with white butter cream and cocoahas a typical dome shape and hides a canestrello biscuit inside.

The invention of this dessert dates back to 1851 and Giovanni Pretipastry chef Genoawhich was inspired by the name of the cake Sacripantethe hero of Ludovico Ariosto’s Orlando furioso.

The recipe we present here is contained in the chef’s book Carlo Cracco “Some people like Cracco. Regional cuisine the way I like it” and is revisited with two layers of maraschino sponge cake, custard and apricot jam.

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