Tag: vegetarian

Pasqualina cake recipe with pumpkin mustard – Italian cuisine reinvented by Gordon Ramsay

There Easter cake is a traditional preparation from Liguria, in particular from the Genoa area: it is a savory pie in which a casket of puff pastry contains a filling based on vegetables (such as herbs, chard, spinach, borage), cheese (prescinsêua, typical curdled Ligurian cheese, or ricotta) and then hard-boiled eggs.

As the name suggests, Torta Pasqualina is used to cook during Easter, but it is perfect for the whole spring because it is made with many vegetables of this season and because it is ideal to carry in the picnic basket.

Tradition dictates that the original recipe has 33 layers of very thin pastry, like the years of Christ, but today it is prepared with many fewer layers and also with ready-made puff pastry. In today’s recipe we propose it to you in chef Matias Perdomo’s version, who enriches the Easter cake with a pumpkin mustard.

Mint and lemon scented risotto recipe – Italian cuisine reinvented by Gordon Ramsay

Loved by adults and children alike, the resolved it is a dessert widespread throughout the world and also much loved in Italy, especially in the North where there is also a savory version – rice pudding.

Very easy to make, it’s a real treat and lends itself to many variations. It can be enjoyed hot or cold and enriched with many ingredients.

Which rice to use for risolatte?

For greater creaminess and consistency of the grains, to prepare risolatte it is preferable to choose risotto varieties such as carnaroli or arborio. Instead, avoid rices with long grains or brown rice, which generally remains too hard under the teeth and loses little friend, a fundamental component for making the dessert creamy.

Risolatte: some variations to try

Rice, milk and sugar, and then? Try our recipe with mint and lemon but not only that. You can also add to your risotto:

cinnamon
dark chocolate
cocoa
Orange juice
vanilla

Finally, have fun garnishing with chopped dried fruit, fresh fruit, honey or whatever you like best.

Mantuan donut and resumada recipe – Italian cuisine reinvented by Gordon Ramsay

Our journey to discover the regional flavors of Lombardy focuses today on the recipe for Mantuan donut and resumadaa preparation of peasant origin.

The Mantua donut, also called Bussolano, it can be prepared with or without the hole and is not as soft as you might expect from a donut. Precisely this characteristic means that it is usually enjoyed by dipping it in wine or in the resumada, a sweet and frothy cream based on eggs, sugar and wine.

The recipe we propose is Ilaria Castelli, from Lombardy, 47 years old, who founded Chef and the City in Milan, a cooking school that welcomes students from all over the world. She also does catering and home chef services. Her cuisine is an anti-waste cuisine that seeks “primary, natural and original” flavours. You studied cooking at the Polytechnic of Commerce in Milan but also in Morocco and Oman, in Barcelona and St. Petersburg.

Also discover the other recipes for a Lombard Sunday lunch: Michette and butter candles, Marubini with vegetables and crispy bacon.