Tag: turmeric

Octopus salad and turmeric potato cream recipe – Italian cuisine reinvented by Gordon Ramsay

L’octopus salad with potatoes it is a classic appetizer which however it can be varied in many ways to always bring it to the table with a different touch.

For the Christmas menuthe manager of our editorial kitchen Sara Foschiniof Neapolitan origins, with his friend Paolo Bussolino, of Apulian and Campania origins, created this recipe which revisits a traditional holiday dish with a special ingredient. The octopus and potato salad is served placed on a turmeric potato cream which makes the dish more colorful and enveloping.

Also discover these recipes: Octopus, potatoes, olives and dried tomatoes, Octopus in salad, the modern version, Octopus, bean and pomegranate salad, Octopus, chickpea, fennel and orange salad.

Turmeric sea bream – Salt & Pepper – Italian Cuisine

Ingredients for 4 people

1) Rinse the sea bream, dry them and make a dozen parallel incisions (in the direction of the width) on both sides at about 1/2 cm from each other. Transfer i fishes in a baking dish, add the wine, 4 tablespoons of oil, oregano and onion peeled and cut into thin slices.

2) Leave the fish to marinate for about 1 hour in a cool place, turning them on both sides in order to flavor them very well. Then, drain them keeping the marinade aside, add salt and spread evenly with the turmeric

3) Arrange the sea bream again in the pan, transfer them to the oven and cook at 200 ° for about 25 minutes. Serve them, if you like, accompanied with a salad of mixed tomatoes.

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Turmeric red bean burger and yogurt sauce – Italian Cuisine

Ingredients for 4 people

1) Rinse i beans, drain and mash them. Clean and grate the zucchini and join them to beans. Also join the egg and the yolk, the chopped mint, parmesan, turmeric, breadcrumbs, salt and pepper. Mix everything, adding more breadcrumbs if the mix is too soft. With wet hands, train 4 hamburgers.

2) Make the sauce: mix it yogurt, 2 tablespoons of lemon juice, a little bit of chopped mint, salt and pepper and a couple of tablespoons of water. Let it rest in the fridge. Wash i tomatoes, dry them and cut them into thick slices. Cut the sandwiches in half.

3) Heat 1/2 finger of oil in a large non-stick pan; brown the hamburgers over low heat for 4 minutes on each side until golden, drain on kitchen paper and add salt. Briefly brown the cut side sandwiches in oil. Spread the bases with a little Yogurt Based Sauce and stuff them with the tomato slices, the hamburgers, the remaining sauce and some salad leaf.