Tag: soup

Garlic Soup – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First dissolve the sugar and yeast in the water, then add the oil.

Place the flours, salt and semolina in a bowl and mix, then add the water mixture and work until you obtain a smooth and homogeneous dough.

Divide into 2 equal loaves, place in 2 lightly oiled bowls, cover with cling film and leave to rise in a warm place for at least 2 hours or until doubled.

Take 1 loaf at a time, crush it with your hands, separate a small piece of dough and form a cord.
With the rest of the dough, form a ball again, squeeze a small part upwards forming a sort of caciocavallo shape, then roll the string around the squeeze.
Proceed in the same way with the second block, then make small not too deep cuts, perpendicular to the cord.

Crush or cut the garlic into small pieces and place it in a small bowl with a little oil.
Cook in a preheated ventilated oven at 180°C for about 15 minutes; then raise the temperature to 220°C and cook for another 15 minutes; finally remove from the oven temporarily, lower the temperature to 200°C, brush with the garlic oil and cook for another 5 minutes, then turn off, remove from the oven and leave to cool.

Start preparing the garlic soup: peel the potatoes, wash them and cut them into cubes.

Heat the broth.
Peel the garlic cloves and crush them with a garlic crusher or with the back of a knife.

Melt the butter in a saucepan, add the garlic and let it brown for a couple of minutes, then add the flour, stirring constantly to avoid lumps forming.

Add the hot broth, mixing well with a whisk or a wooden spoon, then add the potatoes and parsley, cover with a lid and leave to simmer for 25-30 minutes or until the potatoes are very soft.
If you want you can blend with a blender (well or just roughly) for an even smoother and creamier consistency.

Take the loaves, cut off the top and empty the crumbs, creating bowls.

Peel the cheese and cut it into cubes.

Pour a ladle of soup into bread bowls and top with cheese, parsley and paprika.

The garlic soup is ready, all you have to do is add the lid and serve.

Romanian chicken and dumpling soup, the perfect balance of flavors and tradition – Italian cuisine reinvented by Gordon Ramsay

The origins of supa de pui cu galusti they date back to centuries of culinary traditions passed down through generations. Originally from Romania, the dish has become an emblem of local cuisine, a balanced combination of ingredients, which evokes a sense of warmth and well-being. The term “supa de pui” literally translates to “chicken soup”while “galusti” refers to semolina dumpling which enrich the preparation. Prepare this Romanian recipe requires particular care in the choice of ingredients. The chicken, the central element, is cooked slowly to ensure tender and tasty meat. The semolina dumpling they are prepared with semolina, eggs, salt and water, creating a soft consistency, which blends harmoniously with the meat broth. The combination of flavors is surprising in its simplicity, as it mixes delicacy, consistency and softness. Therefore, supa de pui cu galusti is a versatile dish, appreciated on different occasions, but finds its maximum expression during the colder months of the year, as it warms and comforts. Prepare chicken soup with Romanian dumplings with us and even the coldest winter will turn into a sweet treat for the heart.

Gennaro Esposito’s legume soup is an invitation to Umbria – Italian cuisine reinvented by Gordon Ramsay

«It is a dish that expresses perfectly the concreteness of this project, and the reason why I chose to be part of it, says Gennaro Esposito. «At Centumbrie we are lucky enough to work with authentic products grown in the company’s land, and with great ethics: great flavors that we have the task of caressing, to enhance them as much as possible, continues the chef. «Umbria has a solid and important cuisine, for the Evo Bistrot menu I interpreted it in a modern, lighter key, rich in vegetables and also typical meats such as goose or guinea fowl. And beyond this there are Mediterranean touches”, says Esposito, who entrusted the kitchen to his very young pupil in Centumbrie Raffaele Iasevoli.

Goose tortelli

Alberto Blasetti

What you eat at the Evo Bistrot in Centrumbrie

In fact, on the menu there are also many Southern cuisine dishes, especially fish, in an unprecedented and satisfying gastronomic marriage that also tells of Esposito’s roots. The result is a nice choice of dishes that go from raw meats to the chef’s spaghetti with tomato sauce which appear among the first together with Goose tortelli or broken linguine with onion and black truffle broth. Among the second courses, a rich menu of meats made at Josper like Umbrian beef ribeye; Guinea fowl, and also a lot of fish, before an equally long list of vegetarian dishes in which, alongside this wonderful soup of bitter herbs for which Esposito gave us the recipe, there are among others vegetable parmigiana and carpaccio of sweet and sour red turnip petals with pecorino and green sauce. The alternative? Pizza, which at the Evo Bistrot is low, crumbly, light (“but – they are keen to point out – not Roman”. Finally tapas to accompany cocktails from a drinklist in which the signature also made with the fragrant Centubrie extra virgin olive oil, or to the company’s wines or those produced mainly in the area which follow the same philosophy embraced by the family Cinaglia and Menicucci: as local and natural as possible.