Tag: traditional recipes

Genoese Pesto World Championship 2024: the winner – Italian cuisine reinvented by Gordon Ramsay


The 10 finalists of the Genoese Pesto World Championship

How the selections for the Genoese Pesto World Championship take place

A long journey: before the final they were held at the Palazzo Ducale in Genoa 24 qualifying matches, of which 13 in Italy and 11 abroad, between France, England, Spain, Holland, the United States, Niger and South Africa and Brazil. Races that brought together cooks of all ages who have chosen to try their hand at this ancient gastronomic art partly by chance and partly out of passion, for cooking and for Italy.

The competitors

This year’s youngest contestant was Nicolò Di Girolamo23 year old Roman student and rapper, known to the television audience for having also been among the contestants of the edition of the program Friends by Maria De Filippi of 2022. The oldest competitor, however, a Genoese veteran of the championship who turns 90 this year: Mrs. Maria Carbone. With them professionals, artisans, managers, but also chefs and doctors, of which 80 Italians and 20 foreigners.

Maria Carbone, the oldest competitor of this edition of the Genoese Pesto World Championship

How to participate in the Mortar Genoese Pesto World Championship

And even if Mattia Bassi won, ultimately everyone was the protagonist of the party. One of those cases where the important thing is to really participate. If you want to do it too, know that in a few days the qualifying races for the next world championship will begin, in 2026. The first will be on April 6th in Milan. All the info on www.pestochampionship.it

Morels: how to cook these delicious mushrooms – Italian cuisine reinvented by Gordon Ramsay


Risotto with mushrooms is always a good idea, whatever the variety of mushrooms used in the recipe

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Morel cream with cream

This is a condiment that you can use both for pasta and for a lasagna, or for dessert cannelloniand both for a second course based on meat or fish.
It is prepared simply by cooking the mushrooms cut into small pieces in a pan with butter and chopped shallots. Then add a little fresh cream and season with salt and pepper.
When the sauce has thickened a little it is ready to be used in your favorite preparations. You can also blend it and enrich it with some parmesan to make it tastier.

Cream and mushrooms is the perfect condiment for pasta, meat, fish and even vegan dishes if the cream is vegetable.

annick vanderschelden photography

Morels and fish: the surprising combination

We talked about pairings with fish and in particular we want to offer you the halibut fillet, which has a meat very similar to turbot.
You can, alternatively, use cod or perch.
First, simply cook the fillet clean and deboned fish in the oven with oil, salt and pepper and a little white wine. It will be ready in 10 minutes. If you want, you can also cook it in a pan with a little oil or on a hot plate, but be careful to leave the heart tender.
Then serve the fillet on a bed of cooked morel mushrooms with asparagus, also in season.
You can prepare this accompaniment in the air fryer, in a pan or in the oven, always starting with raw mushrooms and vegetables.

Asparagus goes very well with morels because they both have a fairly delicate, but at the same time very recognizable, taste.
This is a combination that you might not have thought of, but we suggest you try it!

Tiramisu, the original recipe from Le Beccherie – Italian cuisine reinvented by Gordon Ramsay


How much we love tiramisu and how many ways there are to make it delicious. But what is the original recipe for tiramisu? Because many say they invented it but the real authorship lies with the restaurant Le Beccherie Of Treviso: it is there that the classic Tiramisu was born, in the version that, with sensational word of mouth, achieved Italian and international success. We invited the chefs into our editorial kitchen Manuel Gobbo and Beatrice Simonettinow at the helm of the restaurant’s kitchens, have prepared it for us – and above all for you, dear Readers.

Tiramisu, the original recipe

Ingredients for 10 people

Riccardo Lettieri

Method

  1. Prepare the coffee with a 10-person moka, pour it into a bowl and let it cool to around 37°C (body temperature).
  2. Meanwhile, whip the egg yolks with an electric whisk (or in a mixer) with the sugar until they have doubled in volume. The eggs should be frothy and very light in colour, the sugar inside completely dissolved.
  3. Add the mascarpone to the eggs, mix it to dissolve it, then whip the whole mixture again with the whisk, until you obtain a consistent but soft cream, not too shiny.
  4. Prepare a steel ring (ø 24 cm, height 5 cm), lining it with a strip of acetate (or baking paper) and place it on the serving plate. Spread a light layer of cream on the bottom, which will hold the ladyfingers of the base in place on the plate.
  5. Quickly dip the ladyfingers in the coffee, let them drain and arrange them inside the ring, creating an even layer. When needed, break the biscuits to fill all the spaces.
  6. Spread half the cream on the ladyfingers, in a layer of about 2 cm, and level it.
  7. Make another layer with the ladyfingers, arranging them perpendicular to those of the base, then cover with the remaining cream. Spatula on the surface, to smooth the cream, and place in the refrigerator for 8-9 hours.
  8. Remove the cake from the fridge, remove the ring and remove the acetate, then dust with plenty of cocoa.

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