Tag: rustic

Rustic tart with caramelized onions and gorgonzola: an irresistible combination – Italian cuisine reinvented by Gordon Ramsay

Rustic tart with caramelized onions and gorgonzola: an irresistible combination



There rustic tart with caramelized onions and gorgonzola it is an easy and delicious recipe, which will take you through a gastronomic journey, mixing sweetness, intensity and crunchiness. It is, therefore, a culinary experience capable of combining tradition with innovation, perfect for conquering the taste of anyone who loves genuine and satisfying gastronomic pleasure.

Advice

To achieve maximum success in preparing the rustic tart with caramelized onions and gorgonzolahere are some tips that will guide you through the culinary process. Prepare the dough for the tart calmly, ensuring an even distribution of the ingredients. Let the dough rest in the refrigerator for at least 30 minutes; this step will favor the crumbly consistency and ease of processing. Choose quality onions and slice them evenly. Caramelize them slowly to develop deep, sweet flavors. Add a pinch of salt to intensify the flavors. When you roll out the dough, give it a rustic shape to underline the homemade aspect of the preparation. Arrange the caramelized onions and gorgonzola over the pasta, creating a balanced layer of flavors. During cooking, check the browning of the crust to avoid burning. It will be ready when the pasta has acquired a golden color. Bring the dish to the table on special occasions or elegant dinners, as a tasty appetizer or main course. Its versatility makes it suitable for every season; serve it hot on cold winter evenings or at room temperature during the more temperate months.



Recipe Rustic cake with "Romanesque" courgettes and robiola – Italian Cuisine


  • 130 g butter
  • 100 g spelled or wholemeal flour
  • 80 g 00 flour
  • salt
  • 6 small light courgettes with flower
  • 1 robiola type Roccaverano
  • 1 white spring onion
  • aromatic herbs to taste
  • extra virgin olive oil
  • salt
  • pepper

FOR PASTA BRISÉE
Jumbled up the flours, the diced butter and a pinch of salt; knead the crumbs with 5 tablespoons of water to obtain a ball; wrap it in plastic wrap and put it to rest in the fridge for 1 hour.

FOR THE STUFFING
Slice the spring onion and stew it on low heat for 15 minutes.
separate the flowers from the zucchini and cut the latter into thin slices; stir-fry them with a little oil, salt and herbs. At the end add the flowers, keeping a couple of them aside, and turn off.
Roll out the dough 3 mm thick and lined with it a baking tray (ø 26 cm) lined with parchment paper. Spread a thin layer of robiola on the bottom, mixed with the stewed spring onion. Add a large part of the courgettes and bake at 180 ° C for about 30 minutes.
serve completing with the remaining courgettes and robiola and a minced pepper.

Recipe Rustic meatballs of beef and Bra sausage – Italian Cuisine

Recipe Rustic meatballs of beef and Bra sausage


  • 650 g choice ground beef pulp
  • 350 g Bra sausage
  • 30 g Parmigiano Reggiano Dop
  • 1 egg
  • rosemary
  • flour 00
  • White wine
  • salt
  • pepper
  • extra virgin olive oil

To prepare the rustic meatballs of beef and Bra sausage, worked in a bowl, with your hands, the beef pulp and Bra sausage until they are well mixed.
United the egg, the leaves of a sprig of finely chopped rosemary, the grated Parmesan cheese, salt and pepper.
keep work the mixture with your hands until you get an almost creamy consistency.
formed round meatballs of 50-60 g, passing them several times from one palm to another to make them firm and compact. Pass them in the flour.
cook them in a pan with 4-5 tablespoons of oil, a few at a time, browning them well on each side; add the white wine and continue to cook for another 5-8 minutes: the heart of the meatballs must remain pink.

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