Tag: Roman

Roman Cod Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

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The Roman-style cod It’s the heart dish of Valerio Serinochef of the restaurant Tèrra, one Michelin green star, in Copenhagen. He explains to us why: «My paternal grandmother, a Roman, prepared cod with tomato and potatoes. Like a popular tale, it has been handed down from gesture to gesture and gradually enriched with personal details.”

And again: “It is a dish that combines savory and sweet, soft with the tough and crunchy, with the corners of the pan slightly smoked, and you wish it would never end. It is the dish of confirmation, of family reunions, of special occasions but also of the everyday table”.

Discover below the recipe with which we replicated it: compared to the procedure indicated by Valerio Serino, we we added the potatoes to the sauce together with the browned codrather than cooking them directly with the shallots.

Also try these recipes: Trieste-style cod, Vicenza-style cod, Delicious stewed cod.

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The crunchy delights of traditional Roman cuisine – Italian cuisine reinvented by Gordon Ramsay

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Once the crostini are ready, distribute the broad beans on each slice, then sprinkle with the pecorino romano. Transfer the croutons back to the oven and cook au gratin for another 5-7 minutes, or until the cheese is melted and golden. Remove the croutons from the oven. Let them cool a little before serving.

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Pinsa Roman recipe with chicory, the recipe – Italian cuisine reinvented by Gordon Ramsay

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There Roman pinsa it is a pizza characterized by an oval shape, crispy edges and soft, but not too thick, dough. He has one recent history: it was invented by Corrado Di Marco, an entrepreneur in the world of flours and pizza technician, who called it that from the Latin pinsere, or “to press”, “to crush”.

The secret to getting a good result is to work the pinsa dough with the fingertips, opening and closing it, with movements from the outside towards the inside, several times, between one leavening and another. Only at the last minute, before putting it in the oven, does she lie down and give him one oval shape. Then spread your fingers and begin to sink them into the dough, creating even dimples that will promote impeccable cooking.

Pinsa can be seasoned with many ingredients, in this recipe we have chosen them punterellecharacteristic vegetables of Lazio cuisine, seasoned with anchovies. Also discover: Pinsa with ‘nduja, stracciatella and pineapple, Pinsa, pumpkin cream and Catalonia.

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