Tag: sauces

Mayonnaise Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Creamy, inviting, delicious: mayonnaise is one of the most loved and widespread sauces in the world. So much so that supermarket shelves are full of it and it has become customary to buy it. Preparing it at home, however, is not difficult at all. By following our recipe-tutorial you won’t go wrong.

Is mayonnaise French or Spanish?

Although most attribute the paternity of mayonnaise to the French, the first written document of the mayonnaise recipe is found in the Spanish manuscript Art de la Cuina, the free Menorcan cuisine of the s. XVIII by Fra Francesco Roger, a Franciscan friar of the Real Monasterio de Santa Clara. Not only that, according to some theories his birth occurred during the Carthaginian rule in Spain with reference to the geographical area of the island of Minorca. Another hypothesis is that mayonnaise was born in the French city of Bayonne and mayonnaise it would be a modification of bayonnaisebut there are still many various theories that have emerged over the centuries.

Orecchiette, turnip tops and more: 10 sauces to season them – Italian cuisine reinvented by Gordon Ramsay

Orecchiette and turnip greens, a winning combination that never tires. It is certainly the most cited dish by those who have to imagine a culinary symbol coming from Puglia, where they still come from made mainly by handbut this pasta shape also lends itself to accommodating many other condiments. Of fish, vegetables but not only, for always new dishes.

How to make orecchiette

Making orecchiette is not complicated but it definitely requires skill and practice. If you know some Apulian pasta makers, take advantage of them: gestures are very precious knowledge. At the recipe We’ll take care of the orecchiette: for 4 people you need 300 g of re-milled durum wheat semolina, 150 g of water and salt to taste. Pour the flour on the pastry board and make a well, add salt and warm water, little at a time, just enough to obtain a smooth and firm dough. You do with the pasta some cords with a diameter of approximately 1 cm; cut them into equally long pieces, roll them on a pastry board «drag themusing the blunt part of a knife flat (in Puglia the traditional sfèrre is used), then turn them over on your thumb to obtain the orecchiette. Spread out the orecchiette on a floured surface and leave them to dry until ready to cook them.

Why are they called orecchiette?

It’s exactly as you might think: the orecchiette are called this because their rounded and concave shape and the wrinkled surface, designed to better retain the sauces, it is very reminiscent of the shape of an ear. Anyone from Puglia knows this: they are produced in different sizes: small, very small, medium and larger, everything depends on the manual skills of the individual housewife.

Orecchiette, turnip tops and more: 10 sauces to season them

From the orecchiette with turnip tops and ginger, for a fresh and exotic touch, to the Trapani pesto, passing through the cherry tomatoes, mussels, peas and croaker. Get ready to experiment.

Oysters? Let's serve them with these sauces – Italian Cuisine

The recipes of mignonette sauce and ponzu sauce, ideal for serving a plateau of fine Irish oysters

Oysters arrive on the festive table with all their intensity and refinement. We love to serve them on Christmas Eve, among the Christmas appetizers, but also for the New Year's Eve dinner, where there is never a shortage of the most delicious foods. But how best to bring them to the table?

We asked the Irish Oyster experts, who protect a prized and recognizable product, particularly tasty thanks to the rough waters of the Atlantic Ocean, combined with those of clean freshwater rivers and the minerals of a landscape
pristine. A product so important to the island that it deserves a dedicated festival, the Galway International Oyster and Seafood Festival which was cited by the Rough Guide as one of the 50 things to do before you die. And while we wait a little longer before getting a ticket to Ireland, we can best taste these fantastic oysters by preparing and serving them following the instructions below.

After the purchase

To enjoy fresh oysters without risk, you need to keep them in the refrigerator, in their shell, keeping them cold as much as possible to keep them fresh. The flavor will be better if they are consumed within 24 hours.

How to open them

First cover the palm of your hand with a folded tea towel. Place the cupped side of the oyster in your hand, with the flat side facing up. At this point, holding the oyster firmly with the towel, insert the knife into the hinge of the oyster and lever upwards with a twist. Slide the blade along the bottom of the shell to sever the muscle inside. Use the knife to open the top, then cut the muscle under which the oyster attaches itself to the base of the lower shell.

How to serve them

Now that the oysters are open, you can throw away the top shell. Try to save the oyster juices in the lower shell and place the raw oysters on a bed of ice. Among the great classics to accompany them, we find a lemon juice or a splash of Tabasco, but this time we want to do things big. Here then are two perfect sauces to enhance the best characteristics of Irish oysters and fully appreciate their complexity.

The recipe for Salsa Mignonette

Ingredients: 2 peeled and finely chopped shallots, 60 ml of red wine vinegar, freshly ground black pepper

Method: Mix the shallot and wine vinegar and season with a little black pepper. Keep it cold until ready to serve it with oysters.

The Ponzu sauce recipe

Ingredients: 2 tablespoons of soy sauce, 1 teaspoon of lemon juice, 1 teaspoon of lime juice, 2 tablespoons of fish sauce
1¼ teaspoon of viewfinder, 1 teaspoon of rice wine vinegar, 1 shallot, finely sliced

Method: Pour all the ingredients into a small bowl, except the shallot. Whip together and taste. Garnish with the sliced shallot.

Gordon Ramsay Recipes