All recipes written by Gordon Ramsay
[ad_1]
Pour the vegetable broth in the pot. Bring everything to a boil, then reduce the heat to medium-low and let it cook on a low heat for about 15 minutesso that the flavors blend. Meanwhile, bring a separate pot of lightly salted water to the boil. Add the pasta And cook it to the tooth.
[ad_2]
[ad_1]
When it comes to traditional recipes regional Italian we inevitably refer to local preparations, those that often change even within the same region. In fact, although there are visible contaminations between the typical recipes of the north, center and south, one of the undeniable riches of our land is the uniqueness of the typical dishes of each locality.
It all starts from availability of ingredients and also from traditions of the territory. To understand the importance of ancient economies in regional culinary traditions, it is sufficient to compare the two largest islands. Sicily, although presenting some anomalies inherited from the dominations, is characterized by various preparations based on fish, scrub herbs and vegetables. Sardinia, on the other hand, where the populations traditionally lived in the hinterland, has developed a cuisine closely linked to the fruits of livestock farming such as meat and cheeses. Let’s find one similar situation in the typical preparations of the island of Ischia. The people, who lived mainly in the hinterland, created traditional dishes based on white meat such as Ischia-style chicken and rabbit. And although each region has its own history and past, the beauty of our peninsula is that when it comes to eating we all get along. So much so that over the years we have assimilated and mixed the origins of some preparations that we now find on all Italian tables. We are talking about dishes such as lasagna, tagliatelle with meat sauce, pizza, peas with bacon, risotto, stuffed courgette flowers, chestnut, tiramisu, pasta with pesto, veal with tuna…
If you too are hungry, then it means that the time has come to go to the kitchen and prepare something good, being inspired by this collection of traditional dishes and discovering something that perhaps you didn’t know about their origin.
Digital 2
[ad_2]
[ad_1]
Not just any first course: the potato gnocchi they are one of the cuddles par excellence, soft, to be served very hot, steaming. The preparation, then, is a relaxing and at the same time fun ritual if the whole family is involved, children included.
Potatoes and flour they are the only ingredients that are needed and that are almost never missing in the pantry. For a kilo of potatoes consider about 250 grams of flour. Potatoes can be cooked in a pot, steamed or in the oven; they must then be crushed and mixed with the flour (and with an egg if you want). Cylinders must then be made from the dough and from here the pieces that will form the gnocchi. If you want to scratch them, use a rigagnocchi or the tines of a fork.
The weight of the gnocchi – raw – is more or less double the weight of the pasta: 70 grams of pasta corresponds to approximately 140 g of gnocchi.
The gnocchi cook in boiling water in a few minutes; to season them you can use simple tomato sauce, the classic Bolognese ragù, but also try the Sorrento gnocchi, the pan-fried gnocchi or the potato gnocchi with pesto.
[ad_2]
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page