Tag: summer

Vegetarian courgette and stracchino lasagne recipe – Italian cuisine reinvented by Gordon Ramsay

Vegetarian courgette and stracchino lasagne recipe


Here is the recipe for a plain and vegetarian lasagna which, with its delicate taste and enveloping consistency, will not make you regret the classic lasagna. Prepare it for the next Sunday lunch with the family or for any day of the week, we assure you that no one will be disappointed!

To make it you will have to make a layer of bechamel sauce saffronone of pasta sheets, one of zuchinis cut very thin, basil, stracchino flakes and then start the sequence again until you run out of ingredients. We leave you the instructions for making all the ingredients at home, but for quicker preparation you can use the ready-made pastry and bechamel.

Also try these recipes: Lasagna with courgette pesto, speck and scamorza, Courgette lasagna, the easy and light recipe.

here is an original way to prepare summer parmigiana – Italian cuisine reinvented by Gordon Ramsay

here is an original way to prepare summer parmigiana



They are not rolls nor a real one parmesan, but these aubergine tacos know how to make you love them. These are tidbits of eggplant stuffed with the classic seasoning of the most famous dish of Southern Italy: parmigiana.

They are cooked in the oven, for a lighter and more digestible result, and are prepared in just a few minutes.

The aubergine should be cut into slices half a centimeter thick, just enough so that in 10 minutes of cooking they soften and become easily workable.

The filling will be a mix of traditional flavors: seasoned tomato puree, mozzarella and grated parmesan. The toothpick will be used to close the aubergine tacos so that the filling does not come out. Another 15 minutes in the oven is the right time for the summer vegetable to finish cooking and the cheese to melt enough to become incredibly stringy and enveloping.

Before proceeding with the second batch, it will be essential to sprinkle the rolls with grated parmesan so that, in contact with the heat of the oven, a delicious crust forms.

Wash the aubergine, remove the stem and cut into half a cm thick slices.

Wet the bottom of a baking tray (lined with baking paper) with extra virgin olive oil and breadcrumbs, place the aubergine slices on top, add salt and sprinkle with breadcrumbs. Bake in the oven at 200°C for 10 minutes.

Mix the tomato puree with a little oil and a pinch of salt and pepper.

Spread the sauce on the aubergine slices (staying away from the edges), add the mozzarella, the grated parmesan and close them like a book, securing them with a toothpick.

Place the tacos in a baking dish, top with more parmesan and bake for 15 minutes at 200°C. Remove from the oven, remove the toothpicks, add a few basil leaves and serve.

Orecchiette, turnip tops and more: 10 sauces to season them – Italian cuisine reinvented by Gordon Ramsay


Orecchiette and turnip greens, a winning combination that never tires. It is certainly the most cited dish by those who have to imagine a culinary symbol coming from Puglia, where they still come from made mainly by handbut this pasta shape also lends itself to accommodating many other condiments. Of fish, vegetables but not only, for always new dishes.

How to make orecchiette

Making orecchiette is not complicated but it definitely requires skill and practice. If you know some Apulian pasta makers, take advantage of them: gestures are very precious knowledge. At the recipe We’ll take care of the orecchiette: for 4 people you need 300 g of re-milled durum wheat semolina, 150 g of water and salt to taste. Pour the flour on the pastry board and make a well, add salt and warm water, little at a time, just enough to obtain a smooth and firm dough. You do with the pasta some cords with a diameter of approximately 1 cm; cut them into equally long pieces, roll them on a pastry board «drag themusing the blunt part of a knife flat (in Puglia the traditional sfèrre is used), then turn them over on your thumb to obtain the orecchiette. Spread out the orecchiette on a floured surface and leave them to dry until ready to cook them.

Why are they called orecchiette?

It’s exactly as you might think: the orecchiette are called this because their rounded and concave shape and the wrinkled surface, designed to better retain the sauces, it is very reminiscent of the shape of an ear. Anyone from Puglia knows this: they are produced in different sizes: small, very small, medium and larger, everything depends on the manual skills of the individual housewife.

Orecchiette, turnip tops and more: 10 sauces to season them

From the orecchiette with turnip tops and ginger, for a fresh and exotic touch, to the Trapani pesto, passing through the cherry tomatoes, mussels, peas and croaker. Get ready to experiment.

10 mouth-watering recipes with orecchiette

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