Tag: single

Risotto with radicchio and gorgonzola, autumnal flavors and Italian tradition in a single bite – Italian cuisine reinvented by Gordon Ramsay

The risotto with radicchio and gorgonzola it’s a tasty dish typically autumn and winter. This is the period in which the red radicchio from Trevisoa key ingredient in this regional recipe, is at its peak of freshness and flavor. It is perfect for warming up the coldest evenings and can be served both as a main course and as a side dish in a formal dinner or in a cozy evening with friends and family. It is a typical preparation of Northern Italy, in particular of the Veneto region and is a testimony to the culinary riches of the area. Treviso red radicchio is a local product loved and used in numerous recipes. The pairing with the gorgonzola, an Italian blue cheese, gives the dish a depth of flavor that fits perfectly with the Italian gastronomic tradition. This regional recipe offers a balanced combination of different, but important nutrients. Rice provides complex carbohydratesradicchio is rich in fiber and vitaminssupporting the well-being of the immune system, while gorgonzola adds proteins and fats. Furthermore, consuming a portion means ensuring a good source of calcium and antioxidants, especially present in radicchio. However, due to its calorie and fat content, it should be consumed in moderation. If you want to bring a touch of well-being, taste and delicacy to the table, follow our recipe. You will prepare an extraordinary radicchio and gorgonzola risotto!

authentic taste of the Marche in a single dish – Italian cuisine reinvented by Gordon Ramsay

The grass peasknown scientifically as “Lathyrus sativus”, are legumes belonging to the Fabaceae family, characterized by a high protein content and a balanced nutritional profile. Their history dates back to ancient times, when they were a fundamental food in the diets of Mediterranean populations. In the Marche, these legumes have deep roots in traditional cuisine, having been cultivated and appreciated for centuries. The stewed octopusthe protein protagonist of this dish, is a highly appreciated choice in the region for its tender consistency and the flavor of the sea that it gives to the preparation.

Slow and controlled stewing allows you to preserve its succulence and blend the flavors harmoniously. There regional recipe of grass peas and stewed octopus involves the use of tomato, which adds a vibrant character and a touch of acidity to the dish, as well as inserting freshness and taste. The White winea distinctive element in the cuisine of the Marche, is used wisely in the preparation, harmoniously balancing all the elements present in this Marche dish. The ideal time to bring it to the table varies depending on personal preferences and the season. However, the autumn and winter period, when the days are cool and comfort is sought at the table, is particularly suitable. The nutritional richness and enveloping consistency of the dish combine perfectly with the feeling of warmth and welcome that characterizes these periods of the year. Travel directly from your home kitchen and bring to the table grass peas and stewed octopus. It will be a success!

crunchiness, creaminess and tenderness in a single bite – Italian Cuisine

The bruschetta with asparagus and eggs they stand out for the use of ingredients that provide a richness of taste and a variety of nutrients. The presentation on one slice of toasted bread, known as bruschetta, forms the basis of this dish, which stands out for its simplicity and goodness. It can be served on different occasions, from an informal lunch to a refined aperitif, as well as at a brunch, offering an ideal balance between flavor and substance. Although bruschetta itself is a dish native to Italy, the asparagus and egg variant is not tied to a specific region or part of the world. The combination of vitamins, minerals and proteins creates a synergy of flavors, which adapts to different international cuisines. The seasonality of the main ingredient plays a significant role. Therefore, these delicacies are preferable in spring, when the asparagus is particularly fresh and tender. In this way, it will be possible to cook them in a short time, accompanying them with eggs prepared fried or soft-boiled, ensuring that the yolk remains soft. Follow ours step by step quick and easy recipe today and you will bring some really tasty bruschetta with asparagus and eggs to the table.