Tag: reinvented

Neapolitan fried pasta: the best spaghetti omelette – Italian cuisine reinvented by Gordon Ramsay


Not just spaghetti: you can make fried pasta with the pasta shape you prefer

Lilechka75

Fried pasta with cheese or vegetables

You can also add cubes of cheese to the pasta scamorza or try it which will melt inside during cooking for a stringy result.
And then, if you have cooked vegetables or those to be cooked, add them. Pan-fried courgettes, artichokes, boiled or buttered spinach, asparagus and whatever you like most or need to consume are fine. You can also make a fish version of fried pasta, for example with smoked salmon or tuna in oil.

Add vegetables to fried pasta for a complete and balanced dish.

Even in the oven

There pasta omelette it cooks in the pan, but also in the oven if there is a lot of pasta and you are afraid of causing damage by turning it upside down.
For cooking in the oven the instructions are the same, except that you will have to pour the mixture into a buttered or greased baking tray and sprinkled with breadcrumbs.

Fried dough cooked in the oven will be slightly drier, very firm and crispier, but the taste will not change much. I suggest you dust the surface with some parmesan grated before baking.
You can also play with single portions, cooking the fried dough in muffin molds. In my opinion this is a very nice idea for an appetizer.

Crunchy and velvety, here is the recipe for an original and delicate appetizer – Italian cuisine reinvented by Gordon Ramsay

Crunchy and velvety, here is the recipe for an original and delicate appetizer



Season with salt and pepper according to your taste. Divide the mixture into the buttered molds and level the surface with a spoon. In a bowl, mix the flour with the grated parmesan. Add the cold diced butter and work with your hands, making a sandy compound.



Massimo Bottura and Vincenzo Elia, chef for the G7: menu – Italian cuisine reinvented by Gordon Ramsay

Massimo Bottura and Vincenzo Elia, chef for the G7: menu


It will be Massimo Bottura, the three-starred chef of the Osteria Francescana in Modena, already known to many Heads of State, who with a gastronomic journey will pay homage to the great Italian regional cuisine. But the first convivial event on the occasion of the international G7 summit, this year hosted by the Borgo Egnazia farm in Puglia, is the inaugural dinner offered by the President of the Republic Sergio Mattarella, which will be held this evening in Brindisi, in the suggestive Swabian Castle of Tenuta Moreno in Mesagne. Dinner, curated by the chef Vincenzo Elia, includes a light four-course menu. «The chef will have the task of interpreting Italianness through the vocation of Apulian cuisine, which is tasty and healthy at the same time, a cuisine that perfectly embodies the philosophy of the Mediterranean diet, underlined Pierangelo Argentieri, the owner of Tenuta Moreno.

The menu of the inaugural dinner with President Mattarella

It’s him who opens the dance Redfish with dried tomatoes and aromatic herbs, accompanied by barattieri and the scent and sweetness of Fiaschetto cherry tomatoes from Torre Guaceto. It will then be the turn of a tribute to Italian cuisine, featuring i Tortelli stuffed with gurnard, with julienne of smoked bluefish. Following the delicacy of Snapper fillet with Toritto almondsit’s a Andria burrata cream with sweet tarallo crumble and Ferrovia cherries (variety originating from the Murge). The wines offered by Tenute Rubino were selected to accompany the courses, including the Primitivo Visellio, and the Vermentino Libens; to finish, an artichoke-based bitter, the Carduus Brindisino, and the inevitable coffee from a roaster in Francavilla Fontana.

Massimo Bottura’s menu for the world’s greats

For the other meetings between the Greats of the Earth of Italy, Canada, France, Germany, Japan, the United Kingdom and the United States of America, as well as the President of the European Council Charles Michel and the President of the European Commission Ursula von der Leyen, the guide of the kitchen is curated by Massimo Bottura. The chef of the Osteria Francescana in Modena will be the main actor in the cuisine of Borgo Egnazia for three days. The menu designed focuses on Italian excellence, with a gastronomic journey that takes its name come in Italy with me. Every day a focus on the different areas of our country, from north to south. We start on the first day with Bread and tomato from the Campaniamoving on to Adriatic fish soupdirectly from the lagoon of Venice, with steam cooking of mussels, razor clams, blue crab, clams, red prawns and aromatic herbs. Change of region: the homage to Sardinia it is with the Risotto with blue lobster, sea bass and citrus fruit and then return to Campania, in Amalfi Coastwith the Brodetto of green olives, capers and anchovy sauce. How sweet is the inevitable Ooop I dropped my tart by the chef, one of his most famous dishes.

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