Tag: version

a tasty and vegetarian version of the classic Easter bread – Italian cuisine reinvented by Gordon Ramsay

The casatiello is definitely the master of the tables during the period of Easter. Although it is a typical southern recipe, over time it has conquered the whole country. However, due to its nature it could be a dish that is not very inclusive, being filled with cured meats it leaves out those who follow a vegetarian diet. This is why we propose the version of vegetarian house, a dish that combines rustic flavors that satisfy all needs, perfect for enriching your festive tables or for a Sunday family lunch. In this recipe, we will explore together how to prepare this delicious bread enriched with cheese and vegetables.

Chickpea cacciucco, the veg version of the Tuscan soup – Italian cuisine reinvented by Gordon Ramsay

If we say chickpea cacciucco, to some it might seem like heresy. But is not so. The origins of the caciucco are lost among myths and legends: the typical Livorno fish soup was initially part of the poor cuisine, but over time the term “cacciucco” has taken on a meaning of “mixture” and for this reason there are several variations: of meat, game, fish and also legumes. The ingredients of the traditional cacciucco alla livornese originally included waste fish, but over time the recipe has evolved and today it is also possible to find shellfish and more valuable varieties of fish.

Then, there’s the chickpea cacciucco, the Tuscan soup based on chickpeas and chard that we offer you today. It is a version based on chickpeas where these super protein legumes are cooked in a broth of tomato and red wine, celery, carrot, onion, garlic and sage – as in the traditional recipe. We also added chard, but you can also use spinach or kale, if you prefer their flavor.

Certain that your friends and family will do an encore tasting, we let you get to work with this chickpea cacciucco.

The recipe for chickpea cacciucco

Difficulty: easy
Time: 45 minutes

Sardinian panada recipe, the large version without lard – Italian cuisine reinvented by Gordon Ramsay

Panada or impanada is a typical preparation of Northern Sardinia. This is one treasure chest of semolina pasta which contains a stuffed with pork and lard flavored with garlic and herbs.

There exists small versionthe size of a coffee saucer, or the larger version, to share with the family. This is how we prepared it in this recipe, also choosing to eliminate the lard from the dough, for a lighter panada to serve as an appetizer.

Also discover the traditional Panadas recipethe Panadas stuffed with lamb meat and the Panadas stuffed with mullet.