Tag: winter

Recipe Creamed cod and polenta, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Creamed cod and polenta, the recipe

Step 1

Bring 1.5 liters of salted water to the boil, pour in the corn flour, stirring with a whisk, then continue mixing with a spatula for about 1 hour: you should obtain a soft polenta; roll it out onto a greased or baking paper-lined baking tray to a thickness of 1.5 cm and leave to cool.

Step 2

Peel and bone the cod very carefully. Cut it into cubes. Chop a shallot and let it sauté gently in a pan with 4 tablespoons of oil, the anchovy fillets and a small piece of chilli (measure it very sparingly), add the cod and cook it for 5 minutes so that it releases its water; then pour in the wine, let it evaporate, add the milk and cook for another 10 minutes or so; finally taste it and add salt if needed. Blend everything with the immersion blender adding another 4 tablespoons of oil.

Step 3

Cut the polenta, now cold and firm, into discs or squares and brown it in a pan with a little oil and butter until golden on both sides; alternatively, grease it lightly and bake it at 220°C for about ten minutes (croutons).

Step 4

Serve the cod on polenta croutons, finishing with a few drops of oil and chervil leaves if desired.

Gyoza recipe: grilled recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the grilled gyoza recipe, soak 2-3 mushrooms in warm water with a pinch of sugar and the prawns in fresh water. Mix the 0 flour with a pinch of salt and sugar and 150 g of boiling water, obtaining an elastic mixture. Let it rest in a cloth soaked in hot water for 30′.

Step 2

Blanch the cabbage leaves in lightly salted boiling water for 2′, cool them in cold water, drain them, squeeze them well and chop them.

Step 3

Chop the chives, bacon, squeezed mushrooms, spring onions, 15 g of peeled ginger and 2 blanched garlic cloves separately.

Step 4

Drain the prawns, chop them and mix them with the pork pulp and bacon; add garlic, ginger, mushrooms, spring onions, chives, 2 tablespoons of soy sauce, 2 of sesame oil, 1 of potato starch, 1 of miso, 1 teaspoon of Sichuan pepper.

Step 5

Divide the dough into 4 loaves, then into 2cm pieces, then make balls, working on a floured surface. Then roll them out with a small rolling pin into thin disks and pass them onto a floured plate, then place them on a tray.

Step 6

Fill the discs with the filling, wet the edges and close them by pinching them and overlapping the folds to obtain the typical decoration.

Step 7

Place them in the pan with a drizzle of peanut oil, cook for 1′, then add a splash of water, cover and cook for 5-6′. Make a cream by mixing a little mustard, sugar and water: it should be served alongside the ravioli. Also dissolve some in a small bowl with soy sauce and rice vinegar.

Chickpea hummus recipe with sweet scones – Italian cuisine reinvented by Gordon Ramsay

Chickpea hummus recipe with sweet scones

After soybeans and beans, they are the chickpeas the most cultivated legumes: Asia has the record, whileHummus it is one of the most typical preparations of the Mediterranean.

Fundamental and much loved on the tables of all time, one of the greatest families of ancient Rome, that of the famous orator Cicero, even took its name from chickpeas. And theItalydespite its production volumes not comparable to Asia, stands out for its variety of the offer.

In the regions most suited to climate and tradition, many types have become typical agri-food products (Pat) or Slow Food presidia: in Tuscany we find the small chickpea from Valdarno; in Campania the Ofanto chickpea and the black chickpea of the Fortore, with thick skin and intense flavor; in Basilicata the red chickpea from Latronico, base of a sweet cocoa cream to fill fried panzerotti; in Puglia the Nardò chickpea; in Sicily the red chickpea of ​​Cianciana, aromatic and rich in iron…

In the form of flour, chickpeas are the protagonists of many typical dishes, from farinata in Liguria to panelle in Sicily. Whole, they go into soups with other legumes and cereals such as mesciua from La Spezia or ciceri e tria, pasta and chickpeas from Salento.

And without chickpeas there would be no hummus, a sauce loved all over the world which we propose combined with in this recipe sweet scones.

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