Tag: vegetarian

Stuffed Cucumber Boats Recipe – Italian cuisine reinvented by Gordon Ramsay

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The Cucumber Boats Stuffed with Mediterranean Bread They are an original, fresh and tasty summer appetizer. The recipe is easy and quick (it can be prepared in less than half an hour) and will make you look great with your guests.

To prepare this dish, wash the cucumbers, cut them in half lengthwise and hollow them out, then cut them into two or three pieces to make the boats. Chop together olives, capers, lemon zest, dried tomatoes and dill and add the chopped bread crumbs and the cucumber pulpthen fill the boats with the mixture obtained.

Discover these recipes too: Cheese Cucumber Boats, Cucumber Rolls Stuffed with Quinoa and Ricotta with Raspberry Sauce, Cucumbers stuffed with carrots and goat cheese, Cucumbers Duse style.

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Ice Cream Bomboloni Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

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FOR THE DOUGHNUTS

Step 2

Dissolve the yeast in the milk. Whisk the egg yolks with the powdered sugar, the grated rind of 1 lemon and ½ teaspoon of salt. Mix the flour with the milk in which you have dissolved the yeast, add the egg yolk mixture and continue to work the dough for 4-5 minutes; add the soft butter in pieces and knead until you obtain a smooth and soft consistency.

Step 3

Transfer the dough to a large container, cover it with plastic wrap and let it rise for 1 hour and 30 minutes. Then fold the edges of the dough inwards, cover it with plastic wrap and place it in the refrigerator for at least 6 hours.

Step 4

Finally divide it into 6 equal parts, first form some balls, flatten them a little and place them on a floured baking tray, well spaced apart from each other. Flour them lightly and cover the tray with cling film, leaving it soft. Let it rise for another 50 minutes.

Step 5

Heat plenty of oil to about 165°C and fry the bomboloni, a few at a time, for 4-5 minutes, turning them, until they are evenly golden. Drain them on kitchen paper and let them cool. Cut them in half and fill them with the apricot ice cream and the remaining apricots, cut into pieces.

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Caciocavallo all’argentiera Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

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The silversmith’s caciocavallo (or all’argentiera) is a typical Sicilian recipe. Chef Filippo La Mantia prepared it for us, to tell us the whole soul of his island. A appetizers simple and quick to make, with slices of Ragusano caciocavallo browned in a pan with vinegar, sugar, raisinsoregano and cinnamon, to be completed with pistachio grains.

Who is the chef? Philip the Mantia: born in Palermo, adopted in Rome. Self-taught chefbelieves in traditions and the cultural centrality of food. In 1998 he opened the Cous Cous Bar in San Vito Lo Capofrom which the well-known was born international festivalwhich has reached its 27th edition. Nonconformist, generous, he puts his solidarity in first place: numerous collaborations with Emergency, La Lega del Filo d’Oro, Italian prisons and Prison Fellowship. His cuisine is immediate, exciting, always to be shared.

Also discover these recipes with caciocavallo: Grilled Caciocavallo and Spicy Watermelon, Baked Tropea onions with caciocavallo cheese, Stuffed Caciocavallo, Zucchini toast, omelette and caciocavallo cheese.

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