Tag: spring

Duck with orange recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the duck a l’orange recipe, char the skin of the duck to remove any remaining feathers.

Step 2

Season it inside with salt, pepper, 1 sprig of rosemary and 1/2 orange cut into segments.

Step 3

Place the duck in a baking dish, salt and pepper the outside as well. Surround it with 8 peeled shallots and 2 oranges cut into segments.

Step 4

Melt 20 g of butter in a small saucepan and sauté the last shallot, peeled and sliced, with 1 tablespoon of sugar.

Step 5

Let it caramelize slightly, then add 2 tablespoons of vinegar and 2 tablespoons of orange liqueur. When the liquid has dried, add the juice of 2 oranges and the anise. After 1 minute, add the chicken broth and let the sauce reduce for 2-3 minutes, then pour it over the duck.

Step 6

Bake it at 200°C for 50-60 minutes. Remove it from the oven and place it on a serving plate, with the shallots and oranges around it.

Step 7

Recover the cooking sauce, let it reduce for 1 minute, adding a knob of butter to make it shinier. Serve it with the duck.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Omelette with chickpea flour, spring onions and broad beans – Italian Cuisine

Ingredients for 4 people

Preparation of the omelette with chickpea flour

1) Start preparing the omelette with chickpea flour, diluting the chickpea flour with 1.8 dl of cold water, join in a little salt, abundant pepper, the eggs beaten and 2 tablespoons of oil. Mix well with a whisk and cover the container with cling film.

2) Grain the Fava beans and blanch them for 2 minutes in boiling water, drain and remove the skin, peel the spring onions and slice them. Brown them in a non-stick pan with the butter and 1 tablespoon of oil. Join the Fava beans, add salt and pepper and continue cooking for 2-3 minutes.

3) Mix the prepared batter, pour it over vegetables in the pan, cover with a lid and let it cook omelette for about 8-10 minutes over low heat (if you have it, put the flame retina on the stove).

4) When the omelette it will be quite firm even on the surface, cover the pan with the lid or a plate and turn the omelette over it. Then slide it back into the pan and continue cooking for another 3-4 minutes. Serve the omelette just lukewarm and accompany it with ricotta insaporita withchives shredded, a thread of oil and a mince of pepper.

Maltagliati with spring onions with tomato sauce and fried artichokes – Italian Cuisine

Ingredients for 4 people

1) Clean the spring onions, slice and finely chop the softer green part to obtain 4 heaping tablespoons. Strongly knead the flours with the eggs, the yolk, the mince of spring onions, 1 tablespoonoil and a socket of salt, folding the pasta on itself until a homogeneous consistency is obtained. Form a ball, wrap it in plastic wrap and let it rest for at least 30 minutes. Then roll out the pasta into a thin sheet, maximum 2 mm, with the appropriate machine: divide the dough into smaller pieces and pass them between the rollers. Obtain long irregular rhombuses with the toothed wheel and spread them out on the pastry board to let them dry.

2) Slice the white part of the spring onions and stew them in a pan with a few tablespoons ofwater; when the liquid has dried, add 4 tablespoons ofoil and a pinch of salt, then let it fry over low heat for a few minutes. Add the Cherry tomatoes cut in half, a pinch of leaves of Origan and cook for another 5 minutes over high heat, adding a couple of tablespoons ofwater.

3) Meanwhile, clean i artichokes, slice them finely and fry them in oil very hot for 1 minute, until golden and crunchy; then drain them on kitchen paper. Cook the maltagliati in boiling salted water for 2 minutes, drain and toss with the tomato sauce, distributed on plates and garnished with i fried artichokes.