Tag: season

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.

the perfect sweet snack for every season – Italian Cuisine

Sweet and with a winter flavour, the almond brittle it’s a snack that smells of parties and a lit fireplace.

In the same way as Nougatof the logpanettone or pandoro, crunchy is part of the family of sweets Christmasa gentle cuddle that accompanies all the holidays from mid-November to late January.

Although there are many types on the market, almond brittle (like cashew brittle) is very easy to prepare at home: all you need is a small saucepan, a handful of brown sugar, the juice of half a lemon and, of course, dried fruit. . A few minutes on medium heat and then off to the fridge to firm up before becoming small squares to give as gifts or to enjoy at any time of the day.

For the crunchy to solidify properly it is advisable to spread the mixture on a sheet of baking paper and flatten it with the help of a spoon. If you have a blast chiller, a few minutes inside is enough for the crunchy to reach the right consistency.

We put the brown sugar in a saucepan together with the juice of half a lemon and put it on the heat to melt the sugar and turn it into caramel. Move the saucepan with rotating movements so that it melts evenly. When the caramel has formed, add the almonds and mix. Transfer the mixture onto a sheet of baking paper and flatten with the back of a spoon. Let it cool and cut into squares.

potato pizza with rosemary, a vegetarian masterpiece to be enjoyed in every season – Italian Cuisine

There potato pizza with rosemary it is a versatile dish that stands out for its simplicity and goodness, offering a delicious alternative to the traditional version. This preparation, suitable for serving as an appetizer or as a light main course, integrates perfectly into a vegetarian lunch or dinner. Although its origin is not specifically tied to a geographic region, its popularity is widespread and enjoyed in many cuisines around the world. Ideal for all seasons, this one vegetarian recipe It stands out for the fresh and slightly resinous aroma of rosemary, which goes excellently with the soft texture of the potatoes. Its history has its roots in the poorest culinary tradition which, however, managed to create tasty dishes, but with basic ingredients. There combination of thinly sliced potatoes, fresh rosemary and a lightly crunchy pizza base creates a unique balance of flavours, giving the pizza a distinctive character. Put on your apron, enter the kitchen and prepare this delicious potato pizza with rosemary. It will be a success!