Tag: winter

Recipe Recipe: prawns in spiced salt – Italian cuisine reinvented by Gordon Ramsay

Stir-fried, boiled, grilled? The correct recipe for prawns tasty, juicy and which retain all the taste of the sea, we have it. It’s this one, the one with prawns in spiced salt. A preparation as simple as it is delicious, always good, perfect when the prawns are in season and at their best.

What is the prawn season?

Prawns are rather common crustaceans that are usually fished with trawl nets all year round in our seas. The best period to enjoy them, however, is from October to April, when prawn fishing tends to be concentrated.

How to understand if the prawns are fresh?

The perfect success of the recipe for prawns in spiced salt, needless to say, depends on the quality of the prawns. But how to understand if the prawns are fresh? First of all, you need to check the smell with your sense of smell: all fish, in general, must smell of the sea, and never have an unpleasant odor. The meat must then be compact, not soft, the head must be well attached to the body as well as the antennas. The eyes of the prawns must then be shiny, as well as the shell.

Recipe Risotto with turmeric, fried artichokes and robiola – Italian cuisine reinvented by Gordon Ramsay

Step 1

Peel the turmeric (wear gloves so as not to stain your hands: its color is very intense). Cut it into small pieces.

Step 2

Brown it in a pan with a drizzle of oil and 1 small chopped shallot. Wet with 1 glass of water and let the turmeric cook for about 10 minutes, until it has softened and the water has evaporated.

Step 3

Toast the rice in the pan, add a splash of white wine.

Step 4

Add salt and cook the rice by adding boiling water a little at a time, as in a classic risotto.

Step 5

Clean the artichokes and cut them into thin slices. Lightly flour them then fry them in a small saucepan with 3 cm of seed oil, a few at a time, for a few seconds. Drain them on kitchen paper and keep them warm.

Step 6

Serve the risotto completing it with the robiola (you can stir it in or serve it on top) and the fried artichokes.

Recipe: Sara Foschini, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Chocolate fondue recipe with brownies and fresh fruit – Italian cuisine reinvented by Gordon Ramsay

For a snack to share or for a doubly delicious dessert, prepare this Chocolate Fondue and these Browniesboth based on dark chocolate, but with different percentages of cocoa.

To make the fondue we used 55% dark chocolate melted on the stove with milk, cream, sugar and butter. To prepare the brownies we opted for 75% dark chocolate mixed with butter, eggs, flour, sugar, vanilla until obtaining a dough that we cooked in the oven. We then served the preparations with fresh fruit like strawberries and pineapple.

Try the recipe, perfect for recycling Easter egg chocolate, and also discover: Spicy chocolate fondue and dried fruit, Trio of fondues with roasted polenta cubes, Dark chocolate cookie, Brownie cake with mascarpone, blueberries and blackberries.