Tag: watercress

Watercress and cheese soufflé recipe – Italian cuisine reinvented by Gordon Ramsay

Of French origin, the soufflé it is a classic kitchen preparation that can be made with many ingredients for a different dish every time. In today’s recipe we propose it in a spring variant because we prepared it with watercress, a spontaneous aromatic herb that is found with the start of the summer.

For the recipe Watercress and cheese soufflé we made one watercress bechamel to which we have joined grain, gruyere grated and, finally, whipped egg whites which serve to “swell” the soufflé. We served the appetizer complete with floured and fried sage leaves.

Try the recipe and also discover: Spinach, gorgonzola and walnut soufflé, Smoked ham soufflé, Vegetable soufflé.

Recipe Aromatic mashed potatoes, leek and watercress – Italian cuisine reinvented by Gordon Ramsay

The mashed potatoes it’s among the most comforting side dishes there is. Perfect in the classic version with potatoes, milk and butter, it also lends itself to many variations that arise from pairing it with other vegetables or with herbs and spices for aromatic purees.

In today’s recipe we cooked the potatoes together with the leeks and we mashed everything together adding milk to obtain the puree. We completed the preparation with watercress and parsley chopped and Lemon peel. Finally, the puree is served with a sauce made from egg yolks and butter.

Also discover these recipes: Mashed potatoes and celeriac, Summer puree with olive oil, Mashed potatoes with fried egg, Mashed potatoes and carrots, Mashed potatoes whipped in oil and crispy ribbons, Four color puree, Variegated ring with four purees

Recipe Dentice on carrot sauce with watercress – Italian Cuisine

Ingredients

700 g 2 large slices of snapper
4 pcs carrots
200 g watercress
15 pcs peeled hazelnuts
1 pcs shallots
1 pc lemon
1 pc clove of garlic
vegetable broth
butter
extra virgin olive oil
salt

Duration: 1 h 15 min

Level: Easy

Dose: 4 people

For the recipe of snapper on carrot sauce with watercress, peel the carrots and cut them into pieces. Cut the shallot into slices and brown it in a pan with 30 g of butter for 2-3 minutes, then add the carrots and the lemon juice and let simmer for 1 hour, wetting occasionally with 1 ladle of vegetable broth. Blend everything.
FOR THE FISH AND THE CONTOUR: Break the hazelnuts and toast them in the pan for a couple of minutes. Heat 2 tablespoons of oil and 1 small knob of butter in a pan with 1 clove of crushed garlic with the peel; cook the fish steaks on the flesh side for 5 minutes; turn them over and continue cooking for another 5 minutes, then transfer them to a baking sheet lined with baking paper, salt them lightly and cook them at 180 ° C for another 5 minutes. Spread the carrot cream on the plates, place the slices of snapper on top, complete with the toasted hazelnuts and serve with the cress seasoned with oil and salt.