Tag: tortelli

4 Restaurants: the best restaurant in Mantua and pumpkin tortelli – Italian cuisine reinvented by Gordon Ramsay

The “pearl” of the Renaissance, Mantua, was the final stage of the long journey of Alessandro Borghese 4 Ristoranti, who with his van went in search of the best restaurants on the French Riviera, the Oltrepò Pavese, Lisbon, the historic center of Ravenna, Ogliastra in Sardinia, Gorizia, Lucca and Monza.

Mantua, an architectural jewel of the Po Valley, between the Mincio river and Lake Garda, enjoys a strategic position which has certainly contributed to its historical importance and its commercial development. But also the Gonzagas, who held power for several centuries, participated in its cultural and artistic rise during the Renaissance. The historic center of the city is a fascinating labyrinth of medieval streets, squares and historic buildings, which justify the expression with which Mantua is often defined: «open-air museum. The Palazzo Ducale, residence of the Gonzagas, houses frescoes by a renowned artist such as Andrea Mantegna. The Basilica of Sant’Andrea is a notable example of Renaissance architecture designed by Leon Battista Alberti, and the Rotonda of San Lorenzo, an ancient Roman temple transformed into a church. Mantua, however, is also famous for its rich and varied cuisine: they can be found on the menus of typical restaurants the sbrisolona cake, pumpkin tortelli, pilot risotto and donkey stewbut also pike in sauce and Mantuan salami.

This time too, as required by the rules, four restaurateurs challenged each other to try to obtain the best ratings from colleagues and chef Alessandro Borghese, who first of all inspects the kitchens to ensure compliance with the standards of cleanliness and order. Each restaurant was evaluated for the level of hospitality, service and preparation: diners assign a score from 0 to 10 to location, menu, service and bill, in addition to the fifth category, the dish that all restaurateurs are asked to propose the same flat, the one that is considered most representative of the reference territory. They are on the Mantua tables pumpkin tortelli, an explosion of flavours in which the sweetness of the pumpkin harmonises with the saltiness of the cheese and the bitter-sweetness of the amaretti, in contrast with the spiciness of the mustard.

The restaurants competing in this latest episode of 4 Restaurants are Raw material of Giuseppe, who won the victory, The Rigoletto of Ekla, the restaurant Pumpkin yellow of Sciko and the tavern To the Gallo by Leonardo.

Let’s get to know them better in the gallery.

Potato tortelli and octopus ragù, a Christmas gastronomic masterpiece – Italian cuisine reinvented by Gordon Ramsay

The origin of Potato tortelli with octopus ragout it dates back to ancient culinary customs, particularly widespread in the coastal regions of southern Italy, where octopus is fished abundantly. The history of this dish develops in a context of local resources and family traditions, testifying to the craftsmanship passed down from generation to generation. The stuffed tortellowhose soft consistency is achieved through the right combination of boiled potatoes and flourharmonizes impeccably with the octopus ragout.

The latter, carefully prepared, involves the mollusc in a sauce rich in tomato, onion, garlic and Mediterranean flavours. The synergy between the heart of the pasta and the flavor of the emulsion creates a complex and enveloping flavor profile. The Christmas table represents the ideal time to serve this Christmas first course. The process for preparing the recipe requires meticulous attention to detail. The pastry for tortelli, prepared with mashed potatoes and flour, requires a homogeneous mixture and one subsequent rest phase to ensure the right consistency. The octopus ragù requires slow and patient cooking to allow the aromas to enter the shellfish meat, creating a complex and enveloping flavour.

Guinea fowl tortelli with spiced butter and pomegranate – Italian Cuisine

1) Arrange the flour, add the eggs, a pinch of salt and start to work the dough; when it will be smooth and elastic divide it in 4 loaves, wrap them up in plastic wrap and let them rest.

2) Chop shallots e brown them in a saucepan with the chopped bacon and 6 tablespoons of oil; take them off and keep them aside. In the same pot browned the pieces of guinea fowl until they are golden. Wet with the Cognac, flame it, add the prepared sauce, the bay leaf, the cloves and the juniper; salt, pepper and sprinkle with half of the wine.

3) Cover the pot, lowered the flame and cook for about 45 ', adding the remaining wine from time to time. At the end of cooking uncovered and, if the bottom is too liquid, let it shrink (it must be syrupy). Eliminate bay leaf and let it cool. Remove the skin from the guinea fowl pieces and bone them. Blend 2 thirds of the pulp with 2 thirds of its cooking juices and 2-3 tablespoons of Marsala; salt, pepper and transfer to a pastry bag.

4) Roll out the pasta in long thin sheets with the machine (penultimate notch) e obtained discs with a 7.5 cm pastry cutter. Squeeze yourself the filling and fold them into a crescent; wrap them up around the index finger, weld the 2 tips, fold them and form the tortelli. Let them dry on a surface sprinkled with semolina.

5) Frayed the remaining pieces of guinea fowl, put them back in the pan with the remaining butter and the sauce and Marsala and heat them. Boil the tortelli al dente and drain directly into the pan with the sauce. Transfer them on a serving dish and garnish with pomegranate grains.