Tag: vegetarian recipes

Broad bean and pecorino mousse recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the recipe for broad bean and pecorino foam in the pods, shell the beans taking care not to break the pods: cut them with a small knife along the welding line of the two layers, then separate them delicately.

Step 2

Blanch the broad beans for 30-40 seconds in boiling salted water, drain them in a basin of cold water, then peel them.

Step 3

Blend the broad beans with the goat cheese, the pecorino cheese, a drizzle of oil and the juice of 1/2 lemon. Transfer the foam into a pastry bag and place it in the fridge to harden for at least 1 hour.

Step 4

Fill the pods with the broad bean foam, following the indentations left by the legumes. Complete with freshly ground pepper and serve with hot croutons if desired.

Step 5

Wine pairing: the Falanghina Vignasuprema 2019 by Aia dei Colombi, the result of a late harvest of the grapes, is intense, rich, perfect with broad beans and pecorino (10 euros, aiadeicolombi.it).

Recipe: Sara Partecipa, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Classic shortcrust pastry recipe for the tart – Italian cuisine reinvented by Gordon Ramsay

Shortcrust pastry? Recipe This is perfect for tarts. The one that – we guarantee – will not disappoint you, because it is perfectly balanced and ready to welcome your favorite jam.

Which sugar to use to make shortcrust pastry?

Classic shortcrust pastry wants it caster sugarbut it can also be prepared with lo icing sugar, muscovado or brown sugar. In the first case the pasta will become very crumbly, almost sandy and will tend to melt in the mouth; with brown sugar it will be more rustic and easier to crumble; the moscovado has a slight liquorice taste, which should be taken into account: you can avoid flavoring the mixture with lemon zest or you will have to use more, and also choose a jam with a strong flavour.

Which flour to use for shortcrust pastry?

You can also use 50% wholemeal or spelled flour to mix with 00 flour: in this case the dough will have a less fine consistency. If desired, you can add a pinch of yeast, which will give the dough a little softness. You can replace lemon zest with vanilla, cinnamon, licorice in powder. For the cocoa version, use 30 g, removing 30 g of flour. We offer you the classic recipe to prepare a buttery tart that melts in your mouth.

15 delicious and simple vegetable protein recipes | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Quinoa (cooked)

Total protein: 8 grams per cup

Quinoa is a herbaceous plant belonging to the same family as spinach and beetroot, and is native to South America.
This popular health food is rich in protein, fibre, antioxidants and minerals, cooks in just 15 minutes and is great as a base for salads enriched with vegetables and avocado, or for making into veggie burgers or soups.

Pistachios

Total protein: 20.27 grams per 100 grams.
Pistachios are seeds of the pistachio plant with antioxidant properties and in addition to proteins they guarantee the intake of precious mineral salts such as calcium, phosphorus, potassium and iron and vitamins E, B1 and B6.
Excellent to taste, they lend themselves to sweet recipes such as cakes, pastries or spreads, but also savory in the form of sauces for first courses or in grains for second courses of meat or fish. Also excellent in salads.

Almonds

Total protein: 21.22 grams per 100 grams.
The almonds they are delicious and nutritious seeds and in addition to being an excellent source of protein, they contain healthy fats, vitamin E and antioxidants. To obtain as many nutrients as possible from these elements, it is best to eat them with the peel intact.
Mainly used as an ingredient for desserts, they can however also accompany many savory dishes or be eaten alone as a snack.

Brussels sprouts (raw)

Total protein: 4.2 grams per 100 grams.
Brussels sprouts or sprouts are a slightly bitter vegetable and for this reason little loved by children, but with high nutritional power. They can be eaten roasted, steamed or even chopped in salads.

Chia seeds (raw dried)

Total protein: 16.5 grams per 100 grams.
These tiny black seeds are part of the superfood family because even in small quantities they contain lots of protein, fiber, Omega 3 fatty acids and other nutrients. Excellent for breakfast together with yogurt or as a base for porridge, they can also be used to make healthy desserts such as puddings or added to salads or second courses.

Potatoes (raw)

Total protein: 2 grams per 100 grams.
Potatoes are a key element of Mediterranean diet precisely because of their highly beneficial properties. Excellent source of protein, they also contain vitamins C and B-6 and potassium. There are many recipes that can be made with this tuber, all very tasty and healthy, with the exception of the fried ones.

Broccoli (raw)

Total protein: 3 grams per 100 grams.
Broccoli is a panacea for health and in addition to proteins, it provides the body with fibre, vitamins K and C and many other nutrients. They can be eaten boiled with a drizzle of olive oil, or as a condiment for first courses or, blended, in the form of cream soup.

Our 15 vegetable protein recipes

Of our 15 vegetable protein-based recipes, 4 have vegetable protein as the main ingredient, together with the addition of animal products (eggs, cheese…) to thicken. The other 11, however, are entirely plant-based.