Tag: sauce

mondeghili with Sant’Ambrogio sauce, a gastronomic treasure – Italian cuisine reinvented by Gordon Ramsay

mondeghili with Sant'Ambrogio sauce, a gastronomic treasure

There regional recipe of the mondeghili with Sant’Ambrogio sauce it consists of meatballs made from minced meat mixed with breadcrumbs, eggs, parmesan cheese, parsley and garlic. It finds its gustatory peak when accompanied by Sant’Ambrogio sauce. The latter, characterized by a base of tomato, onion and aromas, such as bay leaves and black pepper, underlines the taste profile of this dish, giving it a unique balance of flavours. The origin of this culinary delight dates back to the ancient Milanese tradition, closely linked to the figure of Sant’Ambrogio, patron saint of the city. Legend has it that mondeghili were created as a tribute to the Saint, whose cult is celebrated on 7 December. Therefore, the dish is often served on the occasion of the holidays dedicated to him, becoming a central element in banquets and tables set during celebrations.

The ideal time to enjoy them is in the colder months of the year, as the enveloping consistency of the meatballs and the enveloping character of the sauce blend perfectly with the typical atmospheres of the winter season. The sturdiness and comfort offered by this dish make it particularly suitable for dinners, family gatherings and traditional celebrations. The link between the Mondeghili and Sant’Ambrogio is also reflected in the choice of ingredients, often coming from local and seasonal productions, thus emphasizing the authentic approach rooted in the Lombardy region. The regional recipe, handed down from generation to generation, represents a culinary heritage that highlights the history and traditions of Lombardy. The combination of flavors offered is a harmony between softness of the meatballs, made succulent by the minced meat, and the flavor complexity of the sauce, which combines the sweetness of the tomato with the aromatic notes of the selected ingredients. It all culminates in a rich, enveloping and satisfying dish for the palate. Bring a piece of Lombardy to the table too and prepare these delicious mondeghili with Sant’Ambrogio sauce. You will win over all your guests.

Ricotta and spinach crepes with tomato sauce – Italian cuisine reinvented by Gordon Ramsay

Ricotta and spinach crepes with tomato sauce

The ricotta and spinach crepes they are a delicious baked first course, simple to make. Easy recipe ideal to prepare in advance, freeze and bake at the last moment

How to prepare ricotta and spinach crepes

First prepare the crepes, with these doses you will make around 10. Make the filling, fill the crepes and arrange them in a pan with some béchamel sauce and a spoonful of tomato sauce. If you don’t have tomato sauce, a spoonful of tomato puree is also fine.

How to prepare a very quick tomato sauce without skins – Italian Cuisine

How to prepare a very quick tomato sauce without skins

Typical condiment of the Italian summer, the tomato it’s a summer vegetable and incredibly versatile.

Tradition dictates that the tomato sauce be prepared in the summer, with a consolidated technique and long production times. First the tomatoes are washed and cooked in large pots so that they soften and the skin can be easily removed; then it’s time for the food mill, to reduce the vegetable to pulp and remove the larger pieces, direct it into the pan for further cooking; finally the bottling phase, the most delicate. In fact, it will be necessary to sterilize each container with boiling water, fill them with tomato sauce, close them hermetically and ensure that all the air inside comes out, to avoid the creation of potentially harmful bubbles. For this it will be enough to immerse each bottle in a large pot of boiling water, wrapped and separated from the others thanks to the classic kitchen rags.

Although this is the longest and most recommended method when it comes to creating real preserves to dispose of during the winter, there are more fast to prepare a tomato sauce equally good and perfect to be prepared immediately

To obtain very quick tomato pulp without skins, cut the tomatoes in half and grate them on a grater with large holes. You can prepare a sauce with it or freeze the pulp to always have it on hand!

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