Tag: winter

Recipe Creamy polenta foil with apple ragout and sausage, the recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Peel the shallots and cut them thinly. Brown them in a pan with 5 sage leaves, 1 clove of garlic and the butter; add the peeled and diced apple, cook over high heat, stirring, for 5 minutes. Remove the garlic and set the apples aside. In the same pan, still on high heat, brown the sausage cut into 2 cm pieces for 5-7 minutes. Chop 2 lemon peels, a sprig of parsley and very little rosemary. Add to the sausage, leave to flavor for 1 minute and turn off the heat. Add the apples to the sausage and keep warm.

Step 2

Bring 1.5 liters of water to the boil with 1 bay leaf and 1/2 cinnamon stick, add salt, pour in the foil flour and continue mixing with a whisk until it starts boiling again. Lower the heat and continue cooking for 50 minutes, stirring occasionally. Remove from the heat and add the cream, mixing with the whisk.

Step 3

Serve the polenta piping hot, accompanying it with the sausage and its sauce.

Recipe: Walter Pedrazzi, Photo: Davide Maestri, Styling: Beatrice Prada

Pinsa Roman recipe with chicory, the recipe – Italian cuisine reinvented by Gordon Ramsay

There Roman pinsa it is a pizza characterized by an oval shape, crispy edges and soft, but not too thick, dough. He has one recent history: it was invented by Corrado Di Marco, an entrepreneur in the world of flours and pizza technician, who called it that from the Latin pinsere, or “to press”, “to crush”.

The secret to getting a good result is to work the pinsa dough with the fingertips, opening and closing it, with movements from the outside towards the inside, several times, between one leavening and another. Only at the last minute, before putting it in the oven, does she lie down and give him one oval shape. Then spread your fingers and begin to sink them into the dough, creating even dimples that will promote impeccable cooking.

Pinsa can be seasoned with many ingredients, in this recipe we have chosen them punterellecharacteristic vegetables of Lazio cuisine, seasoned with anchovies. Also discover: Pinsa with ‘nduja, stracciatella and pineapple, Pinsa, pumpkin cream and Catalonia.

Recipe Salmon marinated in beetroot with cauliflower “mayonnaise”. – Italian cuisine reinvented by Gordon Ramsay

The Beetroot marinated salmon with cauliflower “mayonnaise”. it is a fresh and light appetizer to bring to the table in the cold season. Making this dish is quick and easy, but you will have to consider the resting times marinationat least 12 hours.

Once cleanthe salmon fillet should be spread with the beet blended, sugar and salt and left to marinate for half a day in the fridge. Once this time has elapsed, the fish should be drained from the marinade and can be served with mayonnaise cauliflower – obtained by blending the boiled vegetable with oil, salt and lemon – and with some chicory.

Also discover these recipes: Marinated salmon on croutons, Marinated salmon with oranges, Belgian endive and lychee, Marinated salmon with sugar vinaigrette, Dill marinated salmon and paprika crackers, Salad with marinated salmon, walnuts and avocado mayonnaise.