Tag: spinach

Pasqualina cake recipe with pumpkin mustard – Italian cuisine reinvented by Gordon Ramsay

There Easter cake is a traditional preparation from Liguria, in particular from the Genoa area: it is a savory pie in which a casket of puff pastry contains a filling based on vegetables (such as herbs, chard, spinach, borage), cheese (prescinsêua, typical curdled Ligurian cheese, or ricotta) and then hard-boiled eggs.

As the name suggests, Torta Pasqualina is used to cook during Easter, but it is perfect for the whole spring because it is made with many vegetables of this season and because it is ideal to carry in the picnic basket.

Tradition dictates that the original recipe has 33 layers of very thin pastry, like the years of Christ, but today it is prepared with many fewer layers and also with ready-made puff pastry. In today’s recipe we propose it to you in chef Matias Perdomo’s version, who enriches the Easter cake with a pumpkin mustard.

a riot of flavors and surprises – Italian cuisine reinvented by Gordon Ramsay

Boil 6 eggs until hard-boiled. Once cooked, peel them and set them aside. In a large bowl, add the minced meat, breadcrumbs, beaten eggs, chopped parsley, salt and pepper. Mix well until you obtain a homogeneous mixture.

Spring penne rigate with spinach pesto and green peas – Italian cuisine reinvented by Gordon Ramsay

The spring penne with spinach and green pea pesto they are a very delicate dish but at the same time rich in flavour. The spinach cream and the sweet flavor of green peas constitute a winning combination, for a first course that will be a real success. And if you like these ingredients you can also try the spinach meatloaf.

Penne spring with spinach and green pea pesto: recipe

To prepare the delicious ones spring penne with spinach and green pea pesto we start by cooking the spinach in a pan with a knob of butter and salt, once cooked we chop them with an immersion blender. In a pan we fry the onion and then add the peas. We cook the penne in abundant salted water, once drained we sauté it in the pan with the peas and then add the spinach pesto. We conclude with an abandoning sprinkling of parmesan. Here are all the steps.