Tag: ribs

Pasqualina cake recipe with pumpkin mustard – Italian cuisine reinvented by Gordon Ramsay

Pasqualina cake recipe with pumpkin mustard

There Easter cake is a traditional preparation from Liguria, in particular from the Genoa area: it is a savory pie in which a casket of puff pastry contains a filling based on vegetables (such as herbs, chard, spinach, borage), cheese (prescinsêua, typical curdled Ligurian cheese, or ricotta) and then hard-boiled eggs.

As the name suggests, Torta Pasqualina is used to cook during Easter, but it is perfect for the whole spring because it is made with many vegetables of this season and because it is ideal to carry in the picnic basket.

Tradition dictates that the original recipe has 33 layers of very thin pastry, like the years of Christ, but today it is prepared with many fewer layers and also with ready-made puff pastry. In today’s recipe we propose it to you in chef Matias Perdomo’s version, who enriches the Easter cake with a pumpkin mustard.

Hay flavored ribs – Salt & Pepper – Italian Cuisine

Hay flavored ribs - Salt & Pepper

1) Cut cut the ribs in half and season with salt and pepper, massaging them with your hands in order to make them penetrate well. Wash the hay (or the sprigs of fragrant herbs), drain and distribute it inside a cast iron casserole, pressing it against the walls. Wash and brush the potatoes, peeled the onions and cut them into quarters. On the bottom of the casserole, arrange the ribs alternating them with the potatoes and onions.

2) Pour the wine over the meat, bring to a boil over the flame, then cover and pass the casserole in the oven at 180 °. Cook in a covered pot for 30 minutes and uncovered for another 30 minutes.

3) Serve the ribs with their side dish, napping them with the cooking juices. Accompany potatoes with flakes of butter and freshly ground pepper.


Posted on 13/01/2022


Pork ribs video recipe – Sale & Pepe – Italian Cuisine

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Pork ribs <a href="https://gordon-ramsay-recipe.com/tag/video">video</a> recipe – Sale & Pepe

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Posted on 12/13/2021


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