Tag: taste

elegance and taste in the Immaculate Conception lunch – Italian cuisine reinvented by Gordon Ramsay

The recipe for rack of lamb with pomegranate sauce presents a combination of intense flavors and attractive presentation. It finds its roots in Mediterranean culinary traditions, with particular attention to Middle Eastern cuisine. The story of this delicious second course it is a journey through the culinary mastery of those who, over the centuries, have been able to enhance the delicate taste of meat with the acidic and enveloping sweetness of fruit. The Immaculate Conception lunch, dedicated to the celebration of the Virgin Mary, is often characterized by a rich and significant menu. The rack of lamb, thanks to its elegance and fine flavour, is the ideal protagonist of this special occasion.

The choice to serve this dish in honor of this Marian holiday is motivated by its ability to unite tradition and innovation, offering a refined and unforgettable gastronomic experience. The winter season, with its cool temperatures and festive atmosphere, provides the ideal context to fully appreciate the dish. The ingredients, carefully selected to guarantee quality and authenticity, blend harmoniously, offering a distinctive and enveloping character. Preparation requires mastery of culinary techniques, as it is essential to ensure a uniform and precise cooking. The process of roasting the loin with the herbssuch as rosemary and thyme, helps to enhance the natural flavor of lamb meat, giving it agolden and fragrant rind. The pomegranate sauce, on the other hand, adds a touch of sophisticated complexity to the dish. Its preparation requires attention to detail, with the careful squeezing of pomegranate seeds and the addition of ingredients, such as balsamic vinegar and sugar, to obtain a perfect balance of flavors. Impress your guests during the Immaculate lunch and, following today’s recipe, prepare this succulent Rack of veal with pomegranate sauce. You will reap unexpected success!

vegetarian sushi with avocado and vegetables, unique freshness and taste – Italian cuisine reinvented by Gordon Ramsay

The basic recipe of Vegetarian Sushi involves the use of specially prepared sushi rice, wrapped in sheets of nori seaweed. The distinctive component of this variant is theavocado, a fruit rich in monounsaturated fats, vitamins and minerals, which gives the dish a creamy texture and delicate flavor. The vegetables, carefully chosen to guarantee freshness and variety, complete the whole, offering a range of colors and flavors that enrich the dish. Its preparation requires a certain mastery in handling the rice and a careful selection of ingredients. There presentation of the dish plays an essential role, with the sushi arranged in small, rolled bites and served with soy sauce, wasabi and marinated ginger.

The dish is well suited as a light appetizer or as a main course on informal or formal occasions, such as company dinners, social meetings or special events. The freshness of the ingredients used gives the dish a lightness that makes it particularly suitable for the warmer months, but its popularity allows it to be enjoyed all year round. Although this vegetarian recipe is a modern creation, its inspiration is rooted in Japanese tradition of sushi. The growing awareness of food choices and the interest in a more balanced diet have led to the spread of variations compared to the classic version. Avocado, native to Central and South America, was later introduced to Japan during the 20th century, becoming a popular ingredient in contemporary local cuisine. Don’t hesitate, then. Get all the necessary ingredients, follow our recipe and bring this delicious vegetarian sushi with avocado and vegetables to the table. You will definitely like it.

Bagna cauda day 2021: a rich calendar to taste the main dish of Piedmont – Italian Cuisine

Several local adherents and 6 dates to be set: this year the "Bagna cauda day”Multiplies the appointments for lovers of the main dish of the Piedmontese tradition. Strong stomachs and gourmets indeed are preparing to participate in the ninth edition of the most anticipated event by all bagnacaudisti, which this year will receive the fabric bib with the motto "Fourth dose!", Signed by Sergio Ponchione. A nice cadeau to say that, after vaccination, a good "dose" of bagna cauda contributes to the well-being of the body, given the known antiseptic qualities of garlic. So much so that in 1855 in the Crimea the Piedmontese and allied troops to whom General Lamarmora had the famous dish prepared called it "suitable for strong and brave men for its shooting-like flavors".

A centuries-old preparation

For centuries now in the Langhe and Monferrato the end of harvests have been celebrated by preparing the traditional bagna cauda: a tasty sauce made with garlic, thistles and other vegetables, anchovies and extra virgin olive oil. The bagna cauda is then served in the characteristic earthenware container (called “dianèt) and placed in the center of the table with a spirit warmer underneath in order to always keep it hot and bring out all the scent. Daughter of peasant civilization, bagna cauda is mainly known in its classic version, which includes a list of cheap ingredients: garlic heads, extra virgin olive oil and, where possible, a glass of walnut oil and red anchovies from Spain. However, over time other variants have spread, such as the bagna cauda of the archpriest, which involves cooking garlic in milk, in order to dampen its strong taste and smell, and adding butter and beef fillet.

Bagna cauda day: the news of 2021

And we conclude this historical tour on the bagna cauda by telling the main news of the 2021 edition. First of all, since the places are limited, you have to book your place by calling the restaurant participating in the event. To find out which clubs join, just go to the website www.bagnacaudaday.it and scroll through the lists, divided by geographical areas (Alto Piemonte, Turin, Asti, Monferrato, Langhe, Valle d'Aosta and other regions). This year, moreover, the event focuses on protecting the environment. In fact, the proceeds will be used for finance the birth of the Bosco degli Astigiani, a land of over 5 hectares made available by the Banca d'Asti.

Finally, while the price remains unchanged (25 euros) in all the places, the tasting proposal changes: the bagna cauda will in fact be offered in 3 versions signaled by a traffic light: As God commands, Heretics (with diluted garlic), Atea (without garlic).