Tag: spring

Recipe Dark leeks and Jerusalem artichokes, spring onion jam and fontina – Italian Cuisine

Ingredients

500 g Red spring onions
400 g Leeks
350 g clean Jerusalem artichokes
150 g Sugar
120 g Fontina
100 g Red vinegar
70 g Butter
Sage
Extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

Peel the spring onions, cut the bulbs into strips and put them in a saucepan with 60 g of oil and a pinch of salt. Cook for 15 ', then add the sugar, let it melt without caramelizing it, for 2', then add the vinegar.

Cook the spring onions gently for about another 25 ', until they are very soft, obtaining a consistent jam. Cook the Jerusalem artichokes in boiling water for 10-12 ', drain and cut into rings.
Clean the leeks by removing the green part and cut them into rolls about 1.5 cm high.
Put the leeks in a large pan with the butter, a few sage leaves and a grind of pepper; add salt and cook over low heat, with the lid on, for about 25 '.
Then add the sliced Jerusalem artichokes to the leeks while cooking, cover again with a lid and cook for another 15-20 ', adding water if needed.

Transfer the leeks and Jerusalem artichokes to a pan suitable for the oven; sprinkle the surface with the fontina cut into chunks and bake at 180 ° C for 5-6 ', until the fontina has melted. Serve hot, completing with the onion jam and sage leaves to taste.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-dark-leeks-and-jerusalem-artichokes-spring-onion-jam-and-fontina-italian-cuisine html

Baked Ombrina and spring side dish recipe – Italian Cuisine

Ingredients

1 Kg 1 gutted croaker
150 g snow peas
60 g dry white wine
4 medium carrots
3 artichokes
2 anchovy fillets in oil
1 clove of garlic
lemon
salt
extra virgin olive oil

Duration: 1 h

Level: Easy

Dose: 4 people

To prepare the baked croaker and spring side dish, peel the artichokes, remove the stems and peel them; cut the artichokes in half, deprive them of the beard, cut them into thin slices and marinate them in a bowl with the juice of 1/2 lemon and a pinch of salt for 1 hour; finally squeeze them.
Melt the anchovy fillets in a saucepan, over low heat, with 3 tablespoons of oil and the garlic with the peel; add the squeezed artichokes, 150 g of water, the white wine and simmer for 3 minutes from the boil.
Blanch the snow peas in boiling water for 1 minute and then drain them.
Peel carrots; cut a part into small spindles and the rest into slices. Cook the spindles in a saucepan with the artichokes. Instead, arrange the slices in a pan with blanched snow peas; season with a drizzle of oil and the cooking water of the artichokes and carrots.
recline above the shadow (cover the tail with aluminum foil) and complete with a round of oil. Cover the fish with a sheet of wet and wrung out parchment paper; bake at 170 ° C for 25-30 minutes (the fish will be cooked when it measures 65 ° C in the heart).
serve the croaker with vegetables, portioning it like this: equip yourself with a fork and spoon; take your head off, then remove the skin. Spoon along the fishbone, remove the first fillet gently and remove it with the help of a fork. Also remove the second fillet. At this point, lift and remove the central bone. Finally obtain the two remaining fillets, separating them from the skin.
Accompany the dish with a fruity, delicate, savory and vintage white wine. We liked the pairing with Bastianich Pinot Grigio 2018.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/baked-ombrina-and-spring-side-dish-recipe-italian-cuisine html

Rhubarb tart recipe, spring dessert – Italian Cuisine

Ingredients

600 g rhubarb
280 g brown sugar
150 g salted butter
100 g spelled flour
80 g 00 flour
25 g sliced almonds
1 egg
lemon
mint
salt

Duration: 1 h 15 min

Level: Middle

Dose: 6 people

To prepare the rhubarb tart, wash the rhubarb, cut the ends and marinate it with 250 g of brown sugar and 1 tablespoon of lemon juice in the refrigerator overnight.

FOR PASTA BRISÉE
Knead spelled flour with 00 flour, salted butter cold and cut into pieces, 30 g of brown sugar, a pinch of salt and 5 tablespoons of very cold water. Collect the dough in a ball, wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.
Roll out therefore 4 mm thick; cut out a disc (ø 30 cm) and transfer it to a baking tray lined with parchment paper.

FOR THE STUFFING
Sprinkle the brisée with the crumbled amaretti and compact them well leaving a free edge of 3-4 cm.
Strain rhubarb, cut into 10 cm long sticks and divide them in two lengthwise. Spread them on the brisée, over the amaretti biscuits, fold the edges of the pasta over the filling, brush them with the beaten egg and sprinkle them with sliced almonds. Let the tart rest in the refrigerator for 1 hour.

TO COMPLETE
bake finally the tart at 180 ° C for about 35 minutes.
Reduce the rhubarb marinade on the stove for 4-5 minutes, until you get a syrup.
Remove from the oven the tart, brush the rhubarb with the syrup, complete with mint leaves and serve.

The extra idea: with the remaining rhubarb syrup you can prepare a thirst-quenching drink, diluting it with sparkling water and perfuming it with lemon slices and a couple of mint sprigs.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/rhubarb-tart-recipe-spring-dessert-italian-cuisine html