Tag: reinvented

from the heart of Calabria to your table – Italian cuisine reinvented by Gordon Ramsay

The history of Calabrian Christmas crepes has its roots in ancient local traditions, which celebrate Christmas by enriching the table with authentic and original flavours. The recipe, handed down from generation to generation, represents the essence of local cuisine, combining quality ingredients with a meticulous preparation process. The combination of flavors offered by original recipe it is a perfect balance between the delicacy of the crepe and the richness of the filling.

There crepe itself, made with a mixture of flour, eggs and milk, has a soft and light consistency. The filling, made with local ingredients (sheep’s ricotta, spicy Calabrian salami, black pepper and aged pecorino), creates a mix of intense flavors that capture the authenticity of Calabrian cuisine. The ideal time to bring this dish to the table coincides with the Christmas and New Year holidays, when families gather to share meaningful meals. The dish is placed at the center of a laid table, helping to create an atmosphere of warmth and tradition. Its symbolic presence represents the continuity of culinary practices passed down over time, a celebration of regional identity and a tribute to the rich Calabrian gastronomic culture. The preparation of Calabrian Christmas crepes, according to the original recipe, although detailed, it can be considered accessible, requiring a certain skill in preparing both the dough and the filling. The final cooking, which gives perfect browning to this dish, is the last step to guarantee an excellent culinary result. Pamper your guests with these delicious ones Calabrian Christmas crepes and share the joy of the celebration with them!

Christmas log, the holiday classic. Recipe – Italian cuisine reinvented by Gordon Ramsay

Also called “hole of Noël“, The log of Christmas it is a Christmas dessert particularly popular in Northern European countries and considered a classic of French pastry making and now much loved in Italy too. An ever-present and constantly evolving dessert. Delicious and refined, it always welcomes new tastes thanks to the various fillings that make it a convivial dessert, so much so that it can be appreciated and enjoyed with friends and relatives in a joyful festive atmosphere. The Yule log is an easy recipe, but the preparation requires delicacy and precision. I am ready to reveal the original recipe and some fundamental secrets for the success of a Yule log with ai jam berries and dark chocolate ganache. A sweet surprise for your guests!

The recipe for the Christmas log

Ingredients

For the base

6 egg yolks
3 egg whites
210 g of granulated sugar
160 g of 00 flour

For the chocolate ganache for the filling

100 g of fresh liquid cream
150 g of dark chocolate
6 tablespoons of berry jam

For the chocolate ganache for decoration

200 g of fresh liquid cream
300 g of dark chocolate

Method

For the base

Separate the yolks from the whites and place them in two separate containers. Using an electric whisk, whip the egg whites until stiff.
In the same way, whip the egg yolks with 160 g of sugar, poured in small doses. We will use the remaining part at the end of cooking.
Using a spatula, incorporate the egg whites into the mixture, making movements from top to bottom, which are essential to avoid breaking down the dough. Add the sifted flour and mix slowly.

Almond nougat – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Place the honey in a container suitable for a bain-marie, place it in a saucepan half full of water (make sure no water gets into the honey) and cook over medium heat for about 90 minutes, stirring occasionally.
You will know that it is ready when, by placing a few drops in 1 glass of cold water, it hardens immediately.

Meanwhile, toast the almonds for 4-5 minutes or until golden brown in a fan oven preheated to 180°C.

When the honey is almost ready, prepare a very thick syrup of water and sugar (use the same method as for honey to see if it is ready).

Then whip the egg whites until stiff, then add them to the honey and then also incorporate the syrup, mixing delicately with a spatula.

Put it back in the bain-marie and cook, stirring with the whisk, until it starts to harden slightly, then add the almonds (if you want you can also add vanilla and lemon peel) and mix well.

Line the mold with baking paper and place a wafer on the bottom, pour the mixture into it, level the surface and cover with a wafer.

Let it rest for half an hour, then cut it into 4-5 cm wide strips and let it harden completely.

At this point your almond nougat is ready and all you have to do is serve it and amaze your guests by revealing that it is homemade.