Tag: reinvented

Mantuan donut and resumada recipe – Italian cuisine reinvented by Gordon Ramsay

Our journey to discover the regional flavors of Lombardy focuses today on the recipe for Mantuan donut and resumadaa preparation of peasant origin.

The Mantua donut, also called Bussolano, it can be prepared with or without the hole and is not as soft as you might expect from a donut. Precisely this characteristic means that it is usually enjoyed by dipping it in wine or in the resumada, a sweet and frothy cream based on eggs, sugar and wine.

The recipe we propose is Ilaria Castelli, from Lombardy, 47 years old, who founded Chef and the City in Milan, a cooking school that welcomes students from all over the world. She also does catering and home chef services. Her cuisine is an anti-waste cuisine that seeks “primary, natural and original” flavours. You studied cooking at the Polytechnic of Commerce in Milan but also in Morocco and Oman, in Barcelona and St. Petersburg.

Also discover the other recipes for a Lombard Sunday lunch: Michette and butter candles, Marubini with vegetables and crispy bacon.

An exquisite first course for those who want to stay fit – Italian cuisine reinvented by Gordon Ramsay

Our dinner-saving dish is what’s right for you if you have little time available to prepare a tasty meal. With the quick and easy recipe of today, you will make some penne rigate with rocket pesto and dried tomatoesa vegetarian first courseideal for those who follow a dietary style devoid of animal nutrients or want to maintain perfect shape in view of the upcoming summer.

Potato gnocchi recipe: classic recipe – Italian cuisine reinvented by Gordon Ramsay

Not just any first course: the potato gnocchi they are one of the cuddles par excellence, soft, to be served very hot, steaming. The preparation, then, is a relaxing and at the same time fun ritual if the whole family is involved, children included.

Simple ingredients, guaranteed result

Potatoes and flour they are the only ingredients that are needed and that are almost never missing in the pantry. For a kilo of potatoes consider about 250 grams of flour. Potatoes can be cooked in a pot, steamed or in the oven; they must then be crushed and mixed with the flour (and with an egg if you want). Cylinders must then be made from the dough and from here the pieces that will form the gnocchi. If you want to scratch them, use a rigagnocchi or the tines of a fork.

How many ounces of gnocchi per person?

The weight of the gnocchi – raw – is more or less double the weight of the pasta: 70 grams of pasta corresponds to approximately 140 g of gnocchi.

How to season potato gnocchi?

The gnocchi cook in boiling water in a few minutes; to season them you can use simple tomato sauce, the classic Bolognese ragù, but also try the Sorrento gnocchi, the pan-fried gnocchi or the potato gnocchi with pesto.