Tag: walnuts

Authentic baked pasta with Treviso radicchio, taleggio and walnuts – Italian cuisine reinvented by Gordon Ramsay

Look for a first winter dish to accompany a special occasion while waiting for the good weather? Bring one to the table tasty and tasty recipecapable of warming the palate, preparing the baked pasta with Treviso radicchio, taleggio and walnuts. Rooted in the heart of Italian tradition, the dish mixes sweetness, creaminess and crunchiness, celebrating the richness of the territory and the authenticity of the typical products.

Here’s how to prepare chicken rolls with gorgonzola and walnuts – Italian cuisine reinvented by Gordon Ramsay

The chicken breast rolls with gorgonzola and walnuts they represent an excellent combination of refined flavors and enveloping textures, ideal for a tasty second course that satisfies the most demanding palate. Its origins date back to a culinary tradition that draws from the roots of Italian cuisine. The latter, with her mastery in combining quality ingredients, gave life to the dish. The undisputed protagonist of the dish is the chicken breastwhich offers a neutral and versatile base, ready to welcome the intense character of creamy gorgonzola and the crunchiness of nuts. In fact, this cheese, with its velvety texture and strong flavour, blends harmoniously with the meat, creating a combination that enhances both ingredients. The carefully selected walnuts provide a crunchy note and an enveloping aroma that enriches the dish, mixing creaminess and flavour. It’s about a quick and easy recipe, which does not compromise the quality of the preparation. Bring the chicken rolls with gorgonzola and walnuts to the table and your guests will be thrilled!

Pumpkin risotto with speck, leeks and walnuts – Italian cuisine reinvented by Gordon Ramsay

Exploit foods in all their facets. It is a golden rule both to enhance the flavor of the dishes and to maximize the taste of the foods that make up the recipe. In this case, the wise use of leek also provides a primary role for the green part of the vegetable, usually unused, which adds flavor to the first toasting of the rice and indelibly marks its original flavour…