Tag: regional dishes

Pinsa Roman recipe with chicory, the recipe – Italian cuisine reinvented by Gordon Ramsay

There Roman pinsa it is a pizza characterized by an oval shape, crispy edges and soft, but not too thick, dough. He has one recent history: it was invented by Corrado Di Marco, an entrepreneur in the world of flours and pizza technician, who called it that from the Latin pinsere, or “to press”, “to crush”.

The secret to getting a good result is to work the pinsa dough with the fingertips, opening and closing it, with movements from the outside towards the inside, several times, between one leavening and another. Only at the last minute, before putting it in the oven, does she lie down and give him one oval shape. Then spread your fingers and begin to sink them into the dough, creating even dimples that will promote impeccable cooking.

Pinsa can be seasoned with many ingredients, in this recipe we have chosen them punterellecharacteristic vegetables of Lazio cuisine, seasoned with anchovies. Also discover: Pinsa with ‘nduja, stracciatella and pineapple, Pinsa, pumpkin cream and Catalonia.

Umbrian cheese pizza recipe, the traditional Easter recipe – Italian cuisine reinvented by Gordon Ramsay

Is called “cheese pizza”but this typical recipe from Umbrian tradition it is, instead, a sort of savoury cakehigh and soft, or rather, a seasoned bread. It is a preparation that recalls some others widespread in the regions of Central Italy and typical of Easter holidaysas the casatiello and the tortano Campania and the Easter grows Marche.

Umbrian cheese pizza is a festive bread, prepared like the others Easter bread to celebrate the rebirth and the return of spring. The “pagan” tradition then merged with that religiousand the spring celebrations overlapped with those for the resurrection of Christ.

Also called Easter cake, it goes well with cured meats, especially almonds capocollo, a typical sausage obtained from the meat obtained from the upper part of the pig’s neck. Cheese pizza with capocollo is part of the traditional Easter breakfastconsumed after “the bells are melted”, together with the coratella and the omelette.

Passatelli recipe by Doctor Balanzone, the recipe – Italian cuisine reinvented by Gordon Ramsay

But what good ones passatelliwhich immediately evoke theEmilia Romagna and the holed instrument through which they “pass”, taking shape and name. The recipe we suggest today to prepare them is the one that Delia Pavoni Notarifounder of La Cucina Italiana in 1929, offers among the classic soups of first issue of the magazine.

They are made with all the love they put into them azdorethe energetic housewives of Romagna, and guaranteed by the greedy (and verbose) Dr. Balanzonethe most learned mask of commedia dell’arte, which has become a symbol of Bologna.

Also discover these recipes: Passatelli from grandmother Ancella by chef Massimo Bottura, Passatelli with seafood, Passatelli soup in fish broth, Chickpea passatelli in clam and tarragon broth, Passatelli in spring soup.