Tag: Tomatoes

Fish Stuffed Tomatoes Recipe – Italian cuisine reinvented by Gordon Ramsay

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THE stuffed tomatoes They are a must for summer: by putting your imagination into the filling, you can always prepare them in a different way. With our recipe today we propose them to you stuffed with swordfish for a tasty seafood second course.

To prepare this dish you will need to use some large ox heart tomatoescut them in half and hollow them out, removing the pulp. Cut this into small pieces and mix it with swordfish cubes, raisins, pine nuts, breadcrumbs, thyme, oil, salt. Fill the tomatoes with the mixture and bakeTo season them, flavour theoil with thyme and complete with thyme leaves.

Discover these recipes too: Tomatoes Stuffed With Rice, Stuffed tomatoes with raisins and anchovies, Tomatoes au gratin, Tomatoes stuffed with meat and tuna, Cherry tomatoes stuffed with avocado, Tomatoes stuffed with eggplants, Tomatoes stuffed with burrata, Stuffed tomatoes with herbs.

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Spaghetti with burrata, pistachio pesto and dried tomatoes – Italian cuisine reinvented by Gordon Ramsay

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Imagine bringing to the table a dish that contains the creaminess of burratathe crunchiness of the pistachios and the intense flavour of the dry tomatoes. The spaghetti with burrata, pistachio pesto and dried tomatoes are a true celebration of flavors and textures that will conquer your guests. In this recipe, we will guide you step by step in the preparation of a first course that combines tradition and innovation, perfect for surprising at the first taste.

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Savoury Sbrisolona Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

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Step 1

Mix flour, yeast, a pinch of salt and grated parmesan in a bowl. Add 150 g of butter in cubes, very cold from the fridge, and work with your fingertips.

Step 2

Add the egg when the mixture starts to become more compact, then carefully crumble to obtain coarse crumbs. Store in the refrigerator.

Step 3

Clean the courgettes and cut them into slices about 1 cm thick.

Step 4

Braise them in a pan with a drizzle of oil, over medium heat, for 6-7 minutes, until cooked. If necessary, add a little water. Season with salt and pepper, then transfer them to a bowl and set aside.

Step 5

Cut the cherry tomato fillets into strips and add them to the now cold courgettes. Add the ricotta and a little thyme to obtain the filling.

Step 6

Butter a springform pan (ø 22 cm, h 3 cm) and line it with baking paper.

Step 7

Cover the bottom and edges of the mold with half of the dough, compacting it with your hands.

Step 8

Fill with the courgette and ricotta filling, level well using a fork; lay the slices of cooked ham on top.

Step 9

Cover with the rest of the dough, leaving it in crumb form.

Step 10

Sauté the almonds in a pan with a little oil for a few minutes, then drain them on absorbent paper, salt them and set them aside.

Step 11

Bake the tart at 180°C on the lowest shelf for approximately 50 minutes.

Step 12

Remove from the oven, top with salted almonds and serve the tart warm.

Recipe: Paolo Bussolino, Photo: Giacomo Bretzel, Styling: Beatrice Prada

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