Tag: Tuscany

Gnudi recipe with ricotta and spinach and ham crumbs, the recipe – Italian cuisine reinvented by Gordon Ramsay

The Ricotta and spinach gnudi and ham crumbs they are a recipe of Tina Aigbovo Pinzi, chef of the Taverna di Mozart restaurant, inside the Locanda in Tuscany resort, in Castiglione d’Orcia.

Nigerian by birth and Tuscan by adoption, she began to be interested in cooking with the birth of her first child: it was the smoothies and baby food she prepared for him that made her discover the bases and the many products of Tuscany region. She likes to cook traditional dishes based on local and seasonal products, to which she always adds her own personal touch.

In this case he prepared ricotta and spinach gnudi, typical Tuscan first course whose name means “naked” because the ravioli filling is not wrapped in dough. The addition that makes the recipe special are crunchy crumbs of Cinta Seneseas well as dried tomatoes browned in a pan.

Also discover: Pumpkin gnudi and crispy speck, Ricotta and spinach gnudi with porcini mushroom sauce and pecorino wafers, Turnip greens gnudi.

From the heart of Tuscany to the table, the unmistakable lasagna with black cabbage pesto – Italian cuisine reinvented by Gordon Ramsay

Lasagna with kale pesto is a stunning addition to the Christmas menu, deriving from the rich Tuscan culinary tradition, where kale is an iconic element on festive tables. Furthermore, pesto, with its aromatic notes of garlic, pine nuts and Tuscan pecorino, evokes the warmth and conviviality of family gatherings during the holidays: a dish that therefore embodies the perfect combination between the richness of Italian tradition and refined culinary innovation , making it an ideal choice for celebrating Christmas and special winter occasions. The lasagna with kale pesto they stand out for their simplicity of execution and the savory balance between the key ingredients. Its origins can be attributed to the rich tradition of Italian cuisine, particularly the region of Tuscany, known for its distinctive use of black cabbage. The lasagna, on the other hand, have ancient roots, dating back to Roman times, but have been perfected over the centuries through the mastery of Italian chefs. The integration of black cabbage pesto in this dish it represents a modern evolution, combining regional flavors with a contemporary twist. The sauce is obtained from black cabbage leaves, also known as “Tuscan cabbage”, processed with precision to preserve its organoleptic characteristics. It has an intense color and a unique flavor profile, incorporating garlic, pine nuts, Tuscan pecorino, olive oil and sea salt. The density of the black cabbage blends harmoniously with the creaminess of the cheeses used, helping to create a rich and enveloping condiment. The assembly of this simple first course follows a methodical process. The fresh pasta, preferably cut into thin sheets, is carefully layered with a generous layer of black cabbage pesto and well-matured cheeses. These include Parmigiano Reggiano and Tuscan pecorino, selected for their ability to provide savory, complex notes. Cooking takes place in the oven, with the ingredients blending together, creating a perfect balance between taste, texture and visual presentation. Follow our recipe and prepare lasagna with black cabbage pesto to accompany your special occasions, especially in the colder months of the year.

What wine to use for mulled wine? Our “warm” advice – Italian cuisine reinvented by Gordon Ramsay

The cold is getting more bitter, it’s time to warm up with something warm, like mulled wine. Preparing it is simple, but what wine to use for mulled wine? A widespread custom throughout continental Europe, it is prepared with wine, spices and aromatic herbs that mainly follow the traditional recipes of the place where you find yourself tasting it. However, if someone wanted to prepare it independently, what requirements should they follow for selecting the most important ingredient? In short, which wine is most suitable?

What wine to use for mulled wine? There is only one rule

The final result, as regards the overall quality of the product, necessarily depends on the wine you choose. So what is the best wine for mulled wine? Leave the cheaper offers on the shelf brick table wines, instead opt for labels from your territory of origin or typical of the place you are in at the moment. Keep in mind that mulled wine must smell, seduce those who taste and invite you to sip with its steam: favor soft wines, rich in aromas and structure, possibly with a good residual sugar if you prefer a sweeter taste. The rule, perhaps you have already understood, is very simple: to have a good result, you must start from a good raw material! So, don’t save on the product that will prove decisive in your mulled wine.

Recommended wines

If you are in central Italy, or in Romagna, the best wine for mulled wine is Sangiovese, to be preferred for its strong character, while Emilia, land of Lambrusco, will be able to give you very persuasive aromas: the Grasparossa, Salamino varieties are preferable and Masters for their color charge. In Veneto, however, the color changes and tradition sees the prevalent use of white wines such as international ones Sauvignon Blanc and Chardonnay (on the red front, if desired, you can also use Cabernet Sauvignon). These varieties are not lacking in South Tyrol, but the local populations appreciate Pinot Noir and Schiava more which, among those who speak the German language, is known by the name of Vernatsch. In Langhethose who are particularly demanding do not hesitate to use Barolo as a base for their mulled wine: if you have another budget available, you can always rely on an excellent Nebbiolo or a rubescent Barbera.