Tag: unusual

Tea Pairings, The Unusual Path to the Restaurant – Italian cuisine reinvented by Gordon Ramsay

Tea Pairings, The Unusual Path to the Restaurant

This is why interesting combinations with tea are born through proposals such as Sardinian fregola, cuttlefish and myrtle berries or Terrine of beans, melon, sage and miso for which Perlo has created specific combinations.

The dishes and the tea

The first course belongs to the Opera menu: «The Sardinian fregola explains chef Sforza, «is cooked in a sauce prepared with cuttlefish, which in turn are cooked with oil for two hours and then filtered and emulsified always with oil. In this case the maître pairs a green tea from the Azores: «It is called Esters of Bruna, it has a strong citrus flavor that marries with the lime notes of the strawberry and is characterized, in fact, by coming from the largest tea plantation in Europe. The Terrine of beans, melon, sage and miso belongs to the Leguminosae menu: «The bean terrines always says the Turin chef, «are made up of four different types of beans: borlotto, black bean, green and red azuki. These are boiled and seasoned with a bean miso prepared by our Turin colleagues and friends at Fermenta.To who have, in Moncalieri, just outside Turin, the fields where they grow and the laboratories where they transform the beans into fermented products. Ours are seasoned with this miso, but we also add the gelatinized melon water and the cooking water of the beans to the dish, with which we make a glaze that completes the dish”. In this case, the pairing is with “a Japanese white tea to which I add dehydrated sage leaves, infusing them for five minutes and creating, to all intents and purposes, a decoction” adds Perlo.

The cost of the pairing is 50 euros for the Opera menu and 40 for the Vegetale menu, which also differ in the pairings themselves: the first has teas coming mainly from Japan, China and Greece; the second from Italy, the Azores, China and Japan. There is the white tea from Nepal, rich in organic matter and grown at 900 meters above sea level served with scallop, citrus fruits and fennel or the night tea from Val d’Ossola, on Lake Maggiore: a black tea with three years of elegant and characterful aging that is paired with Tagliolino with avocado and lupins. And then there is the Japanese Kabusecha, shaded for eight days, the Greek Tsai Tou Vounon hand-picked in Epirus or the Chinese Da hong Pao, with notes of toasted walnut, grown in the province of Fujian and protected by the national government because its production provides work to 300 thousand families.

Legumes: 5 unusual recipes and 5 unexpected tricks – Italian cuisine reinvented by Gordon Ramsay

Legumes: 5 unusual recipes and 5 unexpected tricks

Yes, you can make anything with legumes: from ice cream to meringues, from meatballs to focaccia. Fabiola Di Sotto aka @fabiolavegmamy explains it veg mother with over 590 thousand followers – in her first book (Terrific vegetable cuisine, and. Vallardi). In recounting the benefits, tricks and over 110 recipes of vegan cuisine, in your book Fabiola which does not penalize taste, you obviously dedicate ample space to very healthy legumes. We asked her for some tricks to make the best use of them.

5 unexpected tricks with legumes

Don’t throw away the cooking water

«The cooking water of legumes, especially chickpeas, can be mounted. This is the now well-known aquafaba, which can for example be used instead of egg whites to make mayonnaise. Or even meringues, as demonstrated by the recipe below. «I also use it in ice creams and in sparkling wines. A very good one is prepared with peaches: blend them, add a little xanthan gum and finally gently mix the whipped aquafaba with the whisk. The important thing is that it is rich in saponins, a result that is obtained by cooking the legumes – strictly unhulled – in a limited quantity of water”, continues Fabiola Di Sotto. Cooking liquid of all varieties can also be used in any preparation, instead of water«to provide the body with more nutrients: from bread to cakes, from pizza to soups.

Add the beans to the mixtures

«Including cannellini beans in the dough, whether sweet or savory, allows you to give them greater softness and substance. They are perfect in chocolate salamifor example, but also in bread. Lentils are also extremely versatile and are particularly suitable for cakes: just blend them, obviously after cooking them, and add them to the other ingredients.”

Try pre-cooked legume flour

«It is an innovative product, which is obtained from previously boiled legumes and which offers a great advantage: we can use it immediately, without the long soaking necessary every time raw legume flour is used in order to rehydrate it and make it digestible. It is ideal for quick preparations such as velvety hey pancakes, mixed with other types of flour, which at that point may also require short cooking. To make it: blend the cooked legumes, dry the mixture completely in the air fryer or in the oven at 90°, turning it every now and then. Finally, blend again and sieve. Pre-cooked legume flour can be stored for several months.”

Spaghetti pancakes, the unusual breakfast for the holidays – Italian cuisine reinvented by Gordon Ramsay

During this holiday season, it’s nice to dedicate yourself to cooking. What if we tried to do the Spaghetti pancakes, which became all the rage on social media in 2023? These are very original and fun pancakes – as the name suggests – which resemble spaghetti. The preparation is very simple and the wow effect is guaranteed, perhaps even to be prepared as a family together.

Giada Bellegotti

They can be fun to offer to children but also to surprise friends invited by you for an unusual brunch. On Tik Tok there are many who show videos in which they try their hand at preparing these original pancakes and the variations are endless: there are those who make them rainbow coloured, those who propose tagliatelle. One thing is certain: they like them because they are fun but, like classic pancakes, they are delicious!

Spaghetti pancakes: the recipe

Ingredients for 2 servings

  • 125 g of 00 flour
  • 1 egg
  • 20g of melted and cooled butter + 1 walnut
  • 2 tablespoons of sugar
  • 1 pinch of salt
  • milk to taste (about 150 g)

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