Tag: robiola

Recipe Risotto with turmeric, fried artichokes and robiola – Italian cuisine reinvented by Gordon Ramsay

Step 1

Peel the turmeric (wear gloves so as not to stain your hands: its color is very intense). Cut it into small pieces.

Step 2

Brown it in a pan with a drizzle of oil and 1 small chopped shallot. Wet with 1 glass of water and let the turmeric cook for about 10 minutes, until it has softened and the water has evaporated.

Step 3

Toast the rice in the pan, add a splash of white wine.

Step 4

Add salt and cook the rice by adding boiling water a little at a time, as in a classic risotto.

Step 5

Clean the artichokes and cut them into thin slices. Lightly flour them then fry them in a small saucepan with 3 cm of seed oil, a few at a time, for a few seconds. Drain them on kitchen paper and keep them warm.

Step 6

Serve the risotto completing it with the robiola (you can stir it in or serve it on top) and the fried artichokes.

Recipe: Sara Foschini, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Cannelloni recipe with monk’s beard and robiola – Italian cuisine reinvented by Gordon Ramsay

Step 1

Mix the semolina with 60 g of warm water, an egg, a pinch of salt and a spoonful of oil. Let the resulting dough rest for 1 hour, covered with cling film.

Step 2

Trim the friar’s beard, removing the bottom of the stems, and wash it very carefully, changing the water 2 or 3 times to remove all the dirt well. Blanch it in boiling salted water for 3 minutes, then drain it. Then sauté it for 2 minutes in a pan with 4 tablespoons of oil and 2 cloves of garlic with the peel, slightly crushed.

Step 3

Mix the robiola with the grated parmesan, salt, pepper and an egg. Chop a third of the monk’s beard and add it to the robiola, mixing (stuffing).

Step 4

Roll out the dough into thin sheets, cut them into 18 rectangles of approximately 8×10 cm. Blanch them in boiling salted water for a few seconds, then pass them in cold water, spread them on a cloth and pat them dry.

Step 5

Fill the rectangles with the filling, distributing it with a pastry bag into small strands on one of the long sides. Spread a little filling on the other long side, so that the dough adheres, closing the rectangles like cannelloni.

Step 6

Heat the cream with the milk and a crushed garlic clove. Once it boils, remove the garlic and add the corn starch dissolved in a little cold water. Cook for 5′, season with salt and pepper (béchamel sauce).

Step 7

Arrange the remaining friar’s beard on the bottom of a baking dish greased with oil, then place the cannelloni on top. Cover them with the béchamel, sprinkle everything with grated parmesan and bake at 200°C for 10.

Cannelloni with pumpkin and robiola – Italian Cuisine

First clean the pumpkin (removing skin, seeds and filaments) and cut it into cubes, then cook it in a non-stick pan with garlic, oil and a pinch of salt, browning it until it is nice and soft (the times depend on the size of the cubes) .

Meanwhile, blanch the lasagna sheets in a pot of boiling salted water with the addition of 1 tablespoon of oil.
Once cooked, drain and arrange them on a clean cloth.

Divide each sheet in half, stuffed with robiola and pumpkin, then roll the sheet around the filling to form the cannelloni.

Once all the cannelloni are filled (leave a few cubes of pumpkin aside for decoration), pour a little béchamel on the bottom of a pan, then place the cannelloni in the pan, sprinkle with the remaining béchamel, add the grated Parmesan cheese on top cook for about 20 minutes in a preheated convection oven at 180 ° C.

The pumpkin and robiola cannelloni are ready, let them rest for 5-10 minutes, then decorate with the pumpkin set aside and serve.