Tag: vegetarian

lean ravioli with walnut sauce, a must in vegetarian cuisine – Italian cuisine reinvented by Gordon Ramsay

lean ravioli with walnut sauce, a must in vegetarian cuisine



Simplicity and tradition characterize i lean ravioli with walnut saucea simple and tasty first courseeasy to prepare, but tasty and refined, as a celebration of vegetarian cuisine. With an extraordinary fragrance, the dough hides a light filling made from spinach and ricottacompleted by the crunchiness of a sauce nuts nothing short of delicious.



Chocolate and caramel cream puffs recipe – Italian cuisine reinvented by Gordon Ramsay

Chocolate and caramel cream puffs recipe


Today we prepare the Chocolate and caramel cream puffsa small delight that is impossible to resist, especially if the recipe is by Silvia Federica Boldetti, a pastry chef with a peculiar history.

His course of study goes beyond the academic canons and in 2012 resulted in a master’s degree in Gastronomic Sciences (110 with honors). In 2016 she won the world championship «The Pastry Queen and in 2018 she was the first woman of the AMPI (Academy of Italian Master Pastry Chefs).

These cream puffs that he prepared for us are called in French “craquelin”a term that we translate as crispy cream puffs. Their peculiarity is that the basis of choux pastry is covered with a compound of sugar, flour and butter which makes them crunchy on the surface, leaving the inside soft. The filling is double, with White chocolate cream and caramel sauce.

Also discover these recipes for craquelin cream puffs: Crispy cream puffs with almond cream, Crispy cream puffs with chocolate cream, Crispy cream puffs.

Vegetarian rice sartu – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Vegetarian rice sartu - Recipe by Misya


First of all, clean the aubergines and courgettes, cut them into thin slices and fry them in plenty of seed oil, then leave them to dry and cool on kitchen paper.
Once lukewarm, if necessary, pat them dry with more kitchen paper to remove all excess oil.

Meanwhile, finely chop the parsley and prepare the peas.

Let the chopped onion sauté with olive oil in a saucepan, add the rice and let it toast in the sauce, then add the peas, leave to flavor quickly and then add the wine.
Add the hot broth 1 ladle at a time and cook until just over half cooked, then remove from the heat, transfer the rice into a low, large container and leave to cool.

Grease the mold and sprinkle it with breadcrumbs, then line it with slices of fried aubergines and courgettes, alternating them and overlapping them slightly, so as not to leave spaces.
Let them hang out over the edges.

Cut the mozzarella into cubes and add it to the rice, together with the parsley and parmesan.

Pour the rice into the mold, being careful not to let the aubergine and courgette slices fall, then compact it slightly, level the surface well, fold the edges of the vegetables over the rice and cook for about 15-20 minutes at 180°C, in a convection oven already hot.
Leave to cool before turning out and inverting onto a serving plate.

The vegetarian rice sartù is ready, all you have to do is serve it.


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