Tag: winter recipe

Winter risotto with pears and gorgonzola, a masterpiece of balance – Italian cuisine reinvented by Gordon Ramsay

The risotto, a cornerstone of Northern Italian cuisine, has ancient roots. The technique of cooking rice in broth dates back to at least the 14th century, in the Milan region. Since then, it has undergone many transformations and ever new interpretations. The introduction of unusual ingredients, such as pears and gorgonzola, reflects the incessant desire for innovation and openness towards new tastes. The pears, sweet and juicy, they offer a natural texture and a soft consistency to the dish. The gorgonzola, a soft blue cheese, adds a bold contrast, with its savory, creamy note. Therefore, the tasting offers a unique balance between sweet and salty, soft and creamy.

The risotto with pears and gorgonzola it is particularly appreciated during the winter season and lends itself to being served as refined first course in a winter dinner, bringing a feeling of comfort and warmth to the table. One of the most important secrets to obtaining an excellent dish is the toasting rice. The procedure takes place in oil and onion, and then blended with white wine. Subsequently, we proceed with gradual cooking, adding hot broth and incorporating the diced pears when the rice is almost cooked. Halfway through preparation, add the gorgonzola, mixing until you obtain a creamy and homogeneous consistency. The presentation of this delicacy can be done with a touch of refinement, perhaps with a sprinkled with extra gorgonzola cheese above each portion and some fresh pear slices as a gasket. Enrich your table with a refined and tasty first course! We will follow you step by step. Let’s cook together.

a culinary journey between Mediterranean and Middle Eastern tradition – Italian cuisine reinvented by Gordon Ramsay

The origins of lentil and chestnut soup can be traced back to Mediterranean and Middle Eastern cuisines, where the use of these legumes, rich in proteins, fibers and minerals, is consolidated. The insertion of chestnuts, a source of complex carbohydrates and a distinctive flavour, helps make the soup a substantial and balanced dish. Its preparation presupposes cleaning and rinsing the lentils, followed by cooking in a broth rich in aromassuch as onion, celery and carrot.

Chestnuts, previously cooked and peeled, are later added, providing sweetness and texture. The choice to use dried lentils or pre-cooked lentils may vary depending on regional tradition or personal preferences. It is a comfortable dish, particularly suitable for being brought to the table in the winter months as an appetizer or main dish, when the desire for nutritious foods is more pronounced. However, the secret to best achieving this winter recipe consists of the optimal management of lentils in water before cooking to improve their digestibility and reduce cooking times. Prepare it with us lentil and chestnut soup and you will experience tastes and flavors you have never tried before!

White tagliatelle alla boscaiola, a journey through Italian flavours – Italian cuisine reinvented by Gordon Ramsay

Originating from Italian cuisine, the white tagliatelle alla boscaiola I’m a tasty and rich first course, characterized by a tasty and consistent preparation, designed to satisfy the palate in the colder months of the year. The story of this one winter recipe has its roots in the culinary traditions of the regions of the Bel Paese, particularly evident in the wooded areas where the main ingredients are easily available and evokes its particular name, “lumberjack”.

The base of the dish is represented by tagliatelle, a pasta chosen for its ability to retain sauce. There sausage, selected for its robustness of flavour, is then subjected to an initial cooking phase, during which it is crumbled until it obtains a uniform consistency. In this way, it releases its juices, enriching the sauce with an enveloping flavour. THE mushroomstypically porcini mushrooms or mushrooms, are subsequently added, giving the dish an earthy note, integrating harmoniously with the flavor of the sausage. THE peaswith their sweet flavor and tender texture, add a note of freshness.

The final touch is given by cream which, dosed carefully, binds the ingredients and amalgamates the flavours. White tagliatelle alla boscaiola are particularly suitable for serving during the winter months, as a first course in a menu to be enjoyed during the colder days, helping to create a welcoming and satisfying atmosphere. Cook with us and bring this delicacy to your tables.