Tag: spring

Recipe Russian salad with apple mayonnaise – Italian cuisine reinvented by Gordon Ramsay

We have prepared an original version of the classic Russian salad using hard-boiled eggs And carrots, potatoes and broccoli like vegetables, all mixed together by one green apple mayonnaise. The dish is vegetarian and can be served as appetizers or, in larger portions, as second.

The preparation is quite simple: you will first have to make the mayonnaise with an immersion blender with corn oil, egg, lemon, salt and green apple juice, then cut into dice the boiled eggs and the boiled vegetables and season everything with mayonnaise. The dish is completed with apple green cut into thin rounds and with toasted bread triangles.

Also discover these recipes: Classic Russian salad, Russian salad with quail and lumpfish eggs, Peck’s Russian Salad, Olivier salad with cooked ham.

Potato and mask recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Potato and mask it’s one of the dishes we discovered a Contrada Bricconi, a reality in the mountains between Clusone and Ardesio, above Bergamo, founded by Giacomo Perletti. It is a farm, agritourism, breeding, restaurant (with a green Michelin star), mountain village, and in the future also a hotel.

Chef Michele Lazzarini created this appetizer starting, as always, from attention to the product: the potatoes are baked in the oven with the peel and coarse salt, then the pulp is passed through a sieve, kneaded, flattened with a rolling pin and fried in the shape of tortillas. The fried potatoes are served with Bolzanina sauce and with mask (ricotta in Lombard) and the marinated yolk grated on top.

Also discover these recipes from Contrada Bricconi: Salami bruschetta with cream, Ricotta gnocchi, herbs, kefir and wild garlic oil.

Easter Crescia recipe, savory leavened product – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the Easter crescia recipe, in a small bowl, with 20 g of yeast, 50 g of flour and 100 g of warm water, prepare a pastel which you will leave to rise for 30 minutes covered with a napkin.

Step 2

Place the egg whites in the bowl of the mixer and whip them until stiff with the round whisk, then add the egg yolks and, continuing to work, the oil, the pecorino cheese, the parmesan, the leavened pastel, salt and a generous grinding of pepper ( at this point the mixture will become so liquid that initially whipping the egg whites might seem like a superfluous operation; however, it is necessary to give greater softness to the final dough).

Step 3

Replace the round whisk with the hook one and, continuing to work, add 400 g of flour, 70 g of crumbled yeast and, little by little, the remaining flour (400 g), continuing to work until the dough is soft, homogeneous, very elastic and air bubbles will appear on the surface.

Step 4

Butter and flour a 32 cm diameter loose-fitting mold generously and transfer the dough into it, so that it does not fill it more than two-thirds.

Step 5

Keep in a warm place, covered with a napkin, until the rising dough fills the mold; then put it in the oven already at 180° for about an hour and 30′, covering the crescia halfway through cooking with aluminum foil, to prevent it from becoming too dark on the surface.

Step 6

Before taking it out of the oven, test the cooking with a toothpick which, inserted into the highest part of the focaccia, should come out perfectly dry.

Step 7

Crescia can be enjoyed warm or cold, cut into slices, with coarse-grained salami.