Tag: TODAY

Summer fashion: a taste of the sea, from the archives to today – Italian cuisine reinvented by Gordon Ramsay

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The fashion of the summer? “To dress for the beach, give free rein to your imagination, but always let yourself be guided by good taste”suggested Astrea in the column “La pagina della moda” in La Cucina Italiana in June 1936. After almost ninety years, these tips are still valid, both for the wardrobe and for the table. How many convivial and romantic situations does summer offer, from an aperitif on the beach to dinner feet-in-the-water passing through lunch on the boat, and style must be the basic ingredient.

Italian Cuisine, 1936.

Italian Cuisine, 1936.

Summer 2024 Fashion

A chic one-piece swimsuit is the passe-partout on which to throw on a colorful caftan and swap the plastic flip-flops for bold sandals. To protect yourself from the evening breeze, a silk scarf or a cashmere pashmina they are more than indicated. For an ice cream or a focaccia in the cappuccino at the beach bar, add a sarong or a t-shirt over your swimsuit for good manners and to avoid the marks of the session on the back of your bare legs.

Dive into the world of accessories: little fish, octopuses, corals to wear and bring to the table, among ceramics and tablecloths, give the holiday effect in an instant, wherever you are. To make your stay unique settingcreate some placeholder using shells collected on the shore. The trick for a smart suitcase? Complementary colors, no more than three, so that each piece will go well with the other, and also consider the color block as a card to play from morning to night. Finally, don’t forget a good cream.

Summer accessories, for yourself and for the home

Here we are with the gallery of clothing, accessories and homeware ideal for the summer selected together with our stylist Mary Julia Pieroni.

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Fregola with vegetables: the vegetarian alternative to try today – Italian cuisine reinvented by Gordon Ramsay

Fregola with vegetables: the vegetarian alternative to try today

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Today’s recipe, which as always starts from a classic, is the vegetable fregola.

Beloved for its versatility, Sardinian fregola, also known as “fregula”, is obtained by kneading semolina flour for a long time with water and salt with very rapid movements in order to obtain small crumbs which are then toasted in the oven.

Thanks to its round shape and compact structure, it is the perfect ingredient to enhance meat and fish sauces, the most common being those with mussels or clams or shellfish.

What few people know is that fregola has an ancient history, and spread in Sardinia thanks to commercial exchanges between the Phoenicians, Punics and Carthaginians, but as there is no certain evidence that can support this thesis, it cannot be ruled out that it is a product born on our wonderful island.

In this version, spring vegetables such as peas, courgettes, asparagus and onion accompany the fregola in a dish to be enjoyed hot, but also warm.

Fregola with vegetables: the recipe

Difficulty: easy
Time: 40 minutes

Ingredients for 4 people

  • 250 g of Sardinian fregola
  • 2 courgettes
  • 1 Tropea onion (any onion will do!)
  • 200 g of asparagus tips
  • 100g of fresh or frozen peas
  • extra virgin olive oil
  • salt
  • pepper
  • 1 sprig of parsley

Method

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Gnocchi without potatoes, the first protein to make today – Italian cuisine reinvented by Gordon Ramsay

Gnocchi without potatoes, the first protein to make today

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Prepare the gnocchi without potatoes and is it possible without eggs? Of course: if you haven’t yet dipped your hands into the dough to make soft potato gnocchi for fear that it would take too long, then these cannellini bean gnocchi are for you.

Gnocchi, the undisputed sovereigns of Thursday lunches in the capital and in many regions of central Italy, find in this new guise, in a very simple and hassle-free preparation, the perfect consistency to accompany with a tomato sauce, as we did, or seasonal vegetables.

There are no eggs or potatoes in these gnocchi, and it is obviously also possible to make them with gluten-free flours.

For those who follow a vegetarian or vegan diet or for those who simply want to taste something new, we suggest not to miss these legume gnocchi because in addition to being highly satiating, they are also protein-rich.

Here is how to proceed to bring gnocchi to the table without potatoes and eggs.

Canellini bean gnocchi

Difficulty: easy
Time: 40 minutes

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