Tag: Sunday

here’s Sunday comfort food – Italian cuisine reinvented by Gordon Ramsay

Very crunchy on the outside and soft and creamy on the inside, the potato croquettes presented in this recipe are an explosion of taste and goodness.

Golden in color thanks to the addition of a pinch of saffron in the dough, it is the parmesan and flour that make the most loved finger food in the world the perfect consistency for a dip in boiling oil.

The real master’s touch, however, is the breading of these croquettes, made of corn flakes crumbled, but not too much. The batter is the right compromise for a homogeneous and even crunchier result.

Perfect for frying, in this recipe the potato croquettes are cooked in an air fryer or in the oven, so that they are lighter and more digestible.

Queen of takeaways, potato croquettes are a delicious appetizer or side dish to be enjoyed on any occasion.

For a more intense flavour, you can add spices to taste.

Wash, peel and cut the potatoes, boil them in water until they soften.

Once cooked, mash them and add flour, Parmesan, salt and saffron. Mix everything together and form sausages (grease your hands with a little oil to make the operation easier). Prepare the batter with eggs, flour and a pinch of salt, bread the croquettes in breadcrumbs, dip them in the batter and then pass them in the crumbled cornflakes. Cook in an air fryer or oven at 200°C for about 10 minutes.

Csaba dalla Zorza: «My Sunday lunch – Italian cuisine reinvented by Gordon Ramsay

Meaning what?
«The ideal would be to avoid the “grandmother’s table” effect, which today is too full and heavy, by alternating pieces from the trousseau or vintage pieces. At the same time, using objects already at home is very sustainable. Don’t buy too much and always start with what you have. I, who did not inherit large services, for example, have purchased many things in the markets: they have a special charm, as long as they are contextualized with something contemporary. An example: an important service will be combined with a simple napkin, perhaps in linen, but one that does not need to be ironed, so as not to cause too much fear in using it. And, again, a tablecloth in the trousseau will be more valued if the rest has a touch of modernity. And then dare: if you are lucky enough to own a set of silver cutlery, use it. Even every day. Adapt the colors to the season and above all have fun.”

In your book there is also a chapter dedicated to the choice and use of silver cutlery: why?
«Because silver goes easily in the dishwasher: this way it won’t be necessary to polish it. And because it immediately gives a great preciousness to the table. And it looks great with placemats. A very chic touch: have them personalized with your initials or a family monogram as they used to do in the past. Even today many companies offer this service. They will be a beautiful memory to pass down.”

How do you embellish the table if you don’t have crystals and silver?
«With small low vases filled with flowers, a few candles, a delightful placeholder. And then with so much care. The table, intended as furniture, becomes a dining table with the act of setting it up. This sequence of gestures can be very simple or finely complicated. For me it represents a daily tradition that involves gestures that relax me and prepare me to enjoy the fortune of being able not only to eat, but to share a meal with the people I love. Or with myself. The table has a decorative as well as practical function.”

One of the proposals for the mise en place taken from the new book by Csaba dalla Zorza.STEFANIA GIORGI

lunch for a Sunday with the family – Italian Cuisine

With an explosive yet delicate flavour, these vegan cabbage rolls they look like vegetable bombettes stuffed with a filling capable of surprising even the most sceptical.
The preparation is simple and the ingredients used are genuine and dal strong flavour. On one side the cabbage leaves, guardians of a treasure waiting to be discovered, blanched and ready to be stuffed. On the other, the filling made of stale bread soaked in warm water, a classic sauté of garlic, oil and onion and 2 blocks of tofu with a smoky note, crumbled and made one with the rest of the protagonists of the dish thanks also to the presence of the White wineleft there to blend and give a sour and fragrant touch.
There chickpea flour and vegan cheese (or of animal origin) are added at the end, immediately after the salt and pepper and immediately before the entire mixture is blended to create a compact cream.
The oven does the rest: 20 minutes with a drizzle of oil for an effect crunchy outside and soft inside.

Light and easy to prepare, cabbage rolls they can be done in 30 minutes thus representing an original idea for a quick lunch or dinner.

Cut the cabbage leaves and wash them under running water before blanching them in salted water for about 4 minutes. Drain them and keep aside. Then soak the stale bread in warm water. Prepare the filling by frying garlic and onion with a drizzle of oil, add the crumbled tofu and sauté for a few minutes before blending with the white wine.
Squeeze the bread and add it to the pan with the filling, season with salt and pepper and blend with an immersion blender. Add the chickpea flour and vegan cheese and mix well.
Fill the cabbage leaves with an ice cream scoop and create the rolls: place them in the pan with a drizzle of oil and add more vegan cheese on the surface. Another drizzle of oil, salt and pepper and bake at 180°C for 20 minutes.

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A point of reference for vegan cuisine in Italy, it spreads the principles of plant-based nutrition making it accessible to everyone, with an elegant and sunny style. Positive vibes always and anyway!