Tag: seasonal recipes

Weather forecast for April 25th and what to cook – Italian cuisine reinvented by Gordon Ramsay

After the Easter long weekend, it’s time for other days of celebration for Italians. But what do they say? weather forecast for April 25th? Because sun or rain changes the plans of us cooks a lot! Well, we have to tell you that the traditional April 25 picnic might be unstable.

What’s the weather like on April 25th?

To find out what they say weather forecast for April 25th, we relied on the meteo.it press agency, which reports very clearly what the trend will be. “Between Tuesday 23 and Wednesday 24 April the disturbance arriving from Scandinavia should also affect the Centre-South. Its transit will be accompanied by a new influx of cold airwith temperatures that will remain average or even below: the climate should be particularly cool for the season, particularly in the northern and central regions.

According to the current weather trend, Thursday On April 25th the disturbance will bring residual rainfall to the middle Adriatic and the south before finally moving away from Italy in the second part of the day. The weather trend for the following days and the long weekend of April 25th is still very uncertain: according to the latest updates, a rather cold climate for the season, with temperatures average or even below.”

What to cook on April 25th?

Since the weather in Italy is uncertain or even rainy, the menu for April 25th really has no limits. In practice, if you can indulge in the classic picnic in the meadows or on the beach green light for gourmet sandwiches, pasta salads, parmigianas, grills and barbecues without too many problems. In reverse, the rest of Italy may have to give up going out in the open airbut if you have a sheltered balcony or terrace you might still be able to cook two ribs on the grill!

Our suggestion when the weather is uncertain it is best to choose to prepare recipes which, in the event of an unexpected awakening with the sun, can be quickly transported. Today you could cook lasagna, parmesan, savory pies, tarts, tiramisu, which if lucky can be put in Tupperware.

Otherwise, for those who choose to be cautious anyway, we recommend a hearty first course, followed by Sunday roast meatballs accompanied by fried vegetables, and an excellent dessert such as trifle.

Here are many recipes for your April 25th

Carbonara with asparagus: with or without bacon, delicious! – Italian cuisine reinvented by Gordon Ramsay

If you are one of those who have trouble revisiting classic recipes like carbonara, perhaps this is the idea carbonara with asparagus it won’t convince you, but we invite you to try it before a categorical no because it might surprise you. After all, we are in full asparagus season, a fresh and spring vegetable that really cannot be missing from our table.

The tradition of carbonara

We have talked about carbonara in many articles because it is a first course of Italian cuisine that is now famous and loved all over the world. It’s not easy to prepare a good carbonara, especially if you continue to use bacon instead of bacon. If you want to delve deeper into the topic, also read The secrets of Roscioli’s carbonara and we are sure that at the end you will have all the information necessary to bring a standing ovation-worthy first course to the table.

Carbonara with asparagus

What we want to propose to you is one perfect revisitation in this season of the classic carbonara because it includes the addition of asparagus which with the bacon and pecorino is out of this world. There would also be a vegetable-only variant, without bacon, but still with eggs and therefore not suitable for vegans. Choose your favourite.

Carbonara with asparagus, the recipe

Ingredients

350 g of spaghetti
250 g of asparagus
120 g of bacon
30 g of pecorino romano
20 g of grated parmesan or parmesan
2 large egg yolks
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Let the diced bacon sweat in the pan and once browned, set it aside and cook the knife-cut asparagus in the same fat, adding a drizzle of oil.
Drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino, parmesan and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus and bacon, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.

How to make carbonara with asparagus without bacon

Ingredients

400 g of tortiglioni
500 g of asparagus
5 egg yolks
100 g of grated pecorino
extra virgin olive oil
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Cook the asparagus cut with a knife in a pan with a drizzle of oil, drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.

Onion soup: the classic recipe and 3 variations – Italian cuisine reinvented by Gordon Ramsay

Onion soup – soupe à l’oignon for the French, who love it so much: one of the comfort foods par excellence. Tasty, rich in flavor but economical: there are infinitely many variations for the recipe based on this food dal taste unmistakable, full of beneficial and therapeutic propertiesboth for ingredients which can be used for both proceedings to follow. With cheese or without, with parmesan or gruyere, and then, with which onions? Let’s try to go into detail by discovering how to prepare an onion soup capable of satisfying even the most demanding palates.

Onion soup: the classic recipe

Of this vegetable, which is good for Heart and at bone, there are so many variety. Not all of them, of course, are suitable for preparing hot onion soup, but many are still more than fine for this recipe: dalla red from Tropea to that of Cannarafrom the white onion from Brunate to that of Certaldocultivated in Tuscany and with a round shape and color viola. For the classic preparation, just chop and brown one celery it’s a carrot. Then add the finely chopped onions and season everything, perhaps adding a little wine. After evaporating the wine, add half a liter of brothit is adjusted salt and continue to cook over a very low heat for about an hour. In the end, all that remains is to serve with some minced meat peppera little bit of oil raw and the classics toast of bread.

Not just Parmigiano Reggiano

The cheese it is certainly one of the ingredients that best goes with onion soup, and adds further flavor to it at the end of preparation. The Parmesan Cheese grated is without a doubt the most suitable and the first that everyone thinks of when talking about onion soup, but it is not the only possibility. The gruyere, for example, with its sweet taste and walnut aftertaste, it accompanies the flavor of onions without distorting it and is certainly worth trying. For lovers of strong flavours, however, the pecorino cheese.

Onion soup: 3 variations

French onion soup

The variations of this dish suitable for the cold months also concern the preparation. The best-known recipe, in this case, is that of French onion soup, also called soup à l’oignon. To prepare it you must first dissolve 50 grams of butter in a saucepan, finely chop two kilos of onions white or copper and then add them to butter, letting them simmer over a low heat for about twenty minutes. When the onions become very soft, add 30 grams of Flour and mix everything well, to avoid the formation of lumps. It blends with a little wine whiteadd a liter of brothit is adjusted pepper and salt and let it cook for about ten more minutes. Finally, place the ingredients in a large baking container sliced bread covered with grated cheese and pour over the soup, sprinkle with more cheese before baking for less than 10 minutes at 200 degrees.