GORDON RAMSAY RECIPES

With prawns, chicken, curry and vegetables and much more. Here is a collection of good ideas to enjoy rice even in the summer, searching for new and enveloping flavors

In Italy rice is mainly cooked in first courses. It becomes risotto in winter, while in hot weather we prefer it in salads. But it is enough to move away from Europe to discover that in many countries of the world it is such an important food to appear in every dish. Steamed or sautéed in woks, wrapped in banana leaves or simply boiled, it is the king of tasty and unexpectedly sought after recipes from which it would be a real shame not to get the right inspiration.
And before cooking it, flavor it with spices and taste it in unusual combinations, that's it the varieties rice ideal for preparing ethnic dishes.

Basmati

This name actually brings together 14 varieties of rice, whose consumption is increasingly widespread even in Europe. Behind the success of its oblong grains lies a unmistakable scent, able to lead us with the mind to distant goals even with a simple boiling. Poorly starchy and consistent even after cooking, it is perfect to accompany fish and meat dishes, but also to be served with mixed vegetables cooked in a pan or to prepare shrimp based rice salads. The trick to getting the most out of your beans is to wash it well under cold running water before cooking.

Black rice

The origins of this variety are ancient and very precious. Once reserved for the Chinese emperor and his clan, it was defined as forbidden because inaccessible to the people. Rich in flavor and consistent, it goes well with crustaceans and molluscs, but is also very good in cold soups or sautéed with vegetables and spices. THE'high antioxidant power of the substances it contains makes it even more interesting.

Red rice

Full of phosphorus and magnesium, is often confused with the common brown rice. Cultivated on clayey soils and more valuable than other types of rice, it is valuable to counteract the high levels of cholesterol in the blood. To fully enjoy it, try cooking it with black beans and cumin: you will be surprised by the aromatic complexity of the dish and you will benefit from a balanced meal. Alternatively, treat yourself to a fresh salad with red rice, cannellini beans, tuna and Tropea onion.

Thaibonnet

This Thai rice recalls in the scent of jasmine flowers: for this reason you will often hear him called Jasmine. To fully explore its potential, combine it with chicken or shrimp cooked in coconut milk, but also dare more unusual recipes, eating it with stewed fish flavored with ginger or sautéing it with vegetables, pineapple and turmeric.

Our recipes

Holidays are the ideal time for dust off the most ancient traditions. Here then is a selection of Easter recipes inspired by regional dishes and seasonal preparations to return to dishes that it would be a shame to forget. And speaking of Easter forgetfulness, one of the most disused techniques is that of lamb preparation. The strong taste of its meat requires special procedures and it is necessary to start working it two days before cooking. To eliminate wild odor let it soak overnight in water and lemon by changing the water two or three times. We will then proceed with one simple marinating in white wine with a clove of garlic, a sprig of rosemary and salt. We can add aromas to taste, such as bay leaves, pepper and juniper berries and we must let it marinate another night in the refrigerator before it can be cooked.

But Easter does not only mean lamb. The traditional recipes for this holiday are so many and delicious that you can choose between 50 preparations to compose our menu.

appetizers

Asparagus cake white, rich mini casatelli, cheese brioche with surprise, clafoutis of asparagus, peas and peas, bis of puntarelle with anchovy sauce, small Pasqualine, boiled eggs with three fillings, tortano of Easter, green omelette and new potatoes, courgette flowers stuffed with mozzarella, pie dish rabbit, omelette with wild herbs, potato croquettes and cod, scallops Venetian style Easter Cake with cheese.

first

lasagna with vegetable ragout, green lasagna with dandelion, watercress, borage and ricotta, crepe lasagna, with asparagus and taleggio cheese, saffron lasagna, with osso buco ragù, risotto with nettles and provolone, chicory, cheese and eggs, badly made of ricotta and borage with cream of corn, garganelli with agretti, ginger and lamb ragù, fusilli with lamb ragout and olives.

Seconds

Stew of lamb, blanquette of rabbit and vegetables, cod in batter and panzanella, morsels of kid au gratin, leek and potato timbale with pecorino and pea cream, sea snails with agretti and bottarga, veal roll with herbs, broth of Porto Recanati, sciara rabbit with olives and pears, rabbit roll with raisins and pine nuts, leg of lamb stuffed and new potatoes, honey and pink pepper lacquered lamb, lamb saltimbocca, lamb rollatine with black truffle and thyme, sweetbread golden and puntarelle with lime, lamb stew in foil, sweetbreads with horseradish sauce and vegetables, lamb roll with grilled potatoes, cutturiddi, stewed lamb.

Desserts

Tronchetto of Easter, cassatine sponge cake, placket with lemon cream, roll filled with light cream, cannoli stuffed with asparagus, pastiera Neapolitan.