GORDON RAMSAY RECIPES

Ingredients

900 g pumpkin
300 g mortadella
300 g flour
60 g Grana Padano Dop grated
15 g dry macaroons
2 pcs eggs
rosemary
salt
pepper
butter
vegetable broth
extra virgin olive oil

Duration: 1 h 30 min

Level: Middle

Dose: 4-6

For the recipe of mortadella and velvety pumpkin candies, peel the pumpkin, removing the seeds and leaving the peel. Cut it into slices, grease it with a little oil and add salt. Bake at 180 ° C for 50 minutes. Remove the peel of the pumpkin and blend the pulp with 2 ladles of aldo broth, a few rosemary leaves, 2 tablespoons of oil, a pinch of salt and freshly ground pepper.
For the candies: Blend the mortadella with an ovo, the grated parmesan and the amaretti, obtaining the filling of the candies. Mix the flour with an egg, 10 g of oil and 75 g of water, working the ingredients until you have a smooth and soft mixture. Flour the work surface and roll out the dough into a sheet 1 mm thick. Cut out discs (diam. 6 cm). Prepare the candies by placing a small piece of filling in the center of each dough; fold the half-moon discs. Crush the dough around the filling to remove the air. Press the ends of the crescent between your fingers and press the filling with your thumb to give the shape of the candy.
Cook them in plenty of boiling salted water for a couple of minutes, drain them with a slotted spoon and season them in a large pan with a knob of butter for a minute. Spread the pumpkin soup on the plates, spread the candies on top, garnish with rosemary tufts and immediately bring to the table.

Ingredients

4 Kg a turkey, approx
250 g boiled, peeled chestnuts
Cremona mustard g 150 plus a spoonful of juice
100 g peeled walnut kernels
dried raisins g 100 (to be soaked in Marsala)
60 g peeled almonds
60 g peeled pistachios
40 g pine nuts
12 slices of pancarré soaked in milk
6 macaroons
grated grana padano cheese
a shallot
an egg
odor (sage, rosemary, celery, carrot, onion)
dry white wine
olive oil
salt
black pepper in grains

Duration: 2 h 45 min

Level: Middle

Dose: 12 people

To prepare the turkey stuffed with boneless turkey: start with a deep incision along the back, raise a flap of skin and pull it, scraping away, at the same time, the meat from the bones. Then turn the bird, incise it along the chest, lift a flap of skin and proceed as for the back, exposing the ribs. Finally remove the rib cage, leaving the thighs and wings to the bird. For the filling, mix the slices of bread together with the chestnuts, the amaretti biscuits, the mustard and its juice, 2 tablespoons of parmesan cheese; you will obtain a homogeneous mixture to which the other ingredients must be amalgamated (pine nuts, squeezed raisins, almonds and chopped walnut kernels, pistachios, egg, salt, pepper and chopped shallots). Sew the turkey along the back and on the chest, leaving an opening to introduce the filling. Stuff the bird and complete the seam to close it. Then tie it with a string, with the thighs and the wings well attached to the bust. Season the turkey with salt, ground pepper and a drizzle of oil; arrange it on a plate and bake at 200 ° until it will be well colored, then add the smells, a glass of wine and continue cooking: in all it will take about 2 hours and 45 '; serve the turkey, freed from the string, sprinkled with its degreased and filtered sauce.

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