All recipes written by Gordon Ramsay
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A culinary journey through Emilian cuisine: crunchy aubergine meatballs with an irresistible consistency, embellished with the unique flavor of parmigiana. A fusion of…
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There Aosta Valley cutlet or cordon bleu it is rich, delicious and super stuffed with a filling made from cooked ham and fontina, the typical cheese of Val d’Aosta. A tasty, nutritious and decidedly substantial dish, which is prepared with flour, eggs, breadcrumbs, butter, salt and pepper. Discover the differences with the Milanese cutlet.
The fantastic Valle d’Aosta style cutlet It is prepared by beating the veal slices and stuffing them with a filling made of fontina and cooked ham, then the slices are floured, dipped in eggs beaten with salt and pepper and finally in breadcrumbs and then browned in a pan in a bed of melted butter until golden brown. Here are all the steps of the recipe illustrated in detail.
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The pasta Trapani-style it is a typical first course of the Sicilian city, prepared with local pesto made with garlic and almonds. A dish with an unmistakable flavor and suitable for any occasion, easy to prepare, tasty and light. The ideal type of pasta for this dish is spaghetti but above all spaghetti busiate.
Drain the pasta al dente and add it to the chopped garlic, almonds and basil in a bowl together with the grated pecorino and oil. A simple, quick and above all tasty recipe: here’s how to proceed in detail.
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