GORDON RAMSAY RECIPES

Especially in summer, it's hard to resist raw fish: from seafood to carpaccio – the tricolor dish par excellence – always accompanied by a good glass of wine. Here are fifteen locals, along the peninsula and in the islands, where they can be enjoyed to the fullest

Raw fish, never so fashionable as in recent years, they bring back, to ancestral memories, to traditions that are lost in the mists of time in different parts of the world. Behind an apparently elementary dish, techniques, skills, aromas and different stories are hidden, which have developed and refined over the centuries. A continuous and necessary improvement, due to taste, but also to the consequences that raw fish can have on our health. Also striking is the fact that the borders have skipped: sashimi, poké, ceviche – we limit ourselves to the most famous recipes – they remain tied to the lands of origin, but they are popular everywhere. And paradoxically, their diffusion also from us, does nothing but contribute to the success of Italian raw fish. Which can be enjoyed happily, in purity, in the rooms of our selection.

Exceptional products

The tricolor contribution to the movement is represented more from sea products to recipes: our best tuna finishes almost everything in Japan, but what's left makes you enjoy; red prawns from Mazara and Ligurian “viola” are the tip of an iceberg with few rivals in the world; sea urchins and canolicchi are very popular in the Adriatic; lobsters and lobsters in Sardinia are at the top. And our marinated anchovies are very good. In reality, the only technique we have taught on the planet is that of the Carpaccio, a dish of Venetian origin in which the ingredients are strictly raw and cut very thinly. We speak of a maximum thickness of 0.4 mm to preserve the right balance with the condiments: oil, salt, pepper, parmesan flakes, lemon juice, all ingredients that must be poured at the last, just before serving, unlike of marinating. According to some it is wrong to speak of fish carpaccio because in the original recipe of the mythical Giuseppe Cipriani there was explicit talk of raw beef. But for us it is not a problem …

o Magazin – Camogli

In the center, between the church and the port, in an old warehouse, as its name indicates, it opened this very small restaurant, fish bar and fish delicatessen, where you can always find fresh fish, even raw prepared, especially tartare. You can eat on the spot, take it home or move to the beach.

Vivo – Capalbio

Born from the experience of a family of fishermen and traders (within their establishments), it offers a different menu every day based on the catch. So many tastings of oysters and a wide selection of raw dishes that also include mussels, hedgehogs, prawns, truffles, snails, crabs.

Romolo al Porto – Anzio

A place with an explicit philosophy and a great history: only fresh local fish – sometimes caught with your own boat – and a new tender area for aperitifs, as well as “mile 0” sushi. The raw mix is great, but the mackerel burger and the licorice steamed prawns are also good.

Crudo Rè – Naples

From lunch to dinner through the aperitif, the mission is to «give back to Naples its own marine vocation through the art of raw fish. On the menu you can choose different tastings that include oysters, prawn truffles and then tartare and carpaccio from tuna to cod.

Badalamenti Cucina and Bottega – Palermo

Near the beach of Mondello, this restaurant offers traditional Sicilian dishes with an adjoining shop selling gourmet products. Among the crudités that can be found here, white Sciacca prawn, oysters, tartare and carpaccio. The environment is design, very pleasant.

Porto Bello – Santa Marina Salina

Restaurant dedicated to Aeolian cuisine, open for 49 years, has four terraces overlooking the sea. The raw specialties are all excellent: red prawns in yoghurt sauce, raw sword au gratin, natural raw tuna, Porto Bello grouper, amberjack croque, tuna salad.

Sotto Sale – Favignana

Original and evocative furnishings in the interior and a space with external tables. The raw dish is rich in quality: red prawn, prawn, mackerel, amberjack. But you should definitely try the red tuna tartare, symbol of Favignana, with salmorejo of swordfish, fennel and orange.

Alex – Lecce

Here the raw create the embarrassment of the choice. Any examples? Cod carpaccio with cherry tomatoes and Taggiasca olives, Wild salmon marinated in dill, Scampi and raw Gallipoli prawns, Ceviche, Raw seafood plateau, or French oysters, hairy nuts, black mussels.

Il Bastione – Gallipoli

Inside the walls, it has a fantastic window overlooking the sea. On the menu, the item "A tutto crudo" includes jewels such as the Plateau of raw seafood with oysters, walnuts, fasolari, red prawns and scampi, the Trittico with tuna tartare, red prawns and red prawn and amberjack carpaccio.

Tuccino – Polignano a mare

It all started in 1968 from a wooden shack and a plate of raw mussels: today it is synonymous with (large) raw fish in the area. The offer seems endless: you can taste countless types of oysters and smoked salmon, seafood, scallops, carpaccio, tartare. Splendid sea view.

La Barcaccia – Pescara

It is located in Piazza Salotto and is a guarantee. Fresh fish chosen with experience, cooked with delicate marinades and short cooking. We recommend the seafood plateau, marinated raw baby squid, the gurnard carpaccio, the shrimp with rosemary or the scampi garlic, oil and chilli.

Al Cuoco di Bordo – Senigallia

Ideal for a real feast of raw in the town of "creative" Cedroni and Uliassi. From raw shells to carpaccios, from the tasting of four crudités (squills, cuttlefishes, giltheads, Marlins) to the crudone tray (with also ostrische, scampi, prawns). The place is between the beach and an avenue of tamarisks.

Sale Grosso – Cervia

Restaurant & Cruderia reads in the name of this place where, in fact, raw fish and seafood – in most of the Adriatic – are among the protagonists. Everything is cooked with the famous sweet salt from Cervia and accompanied by 150 labels of Italian and French wine.

Da Guido – Jesolo

A certainty for 40 years. Among the starters there are “fine de Claires” oysters and the raw composition of six fish and shellfish. Some specialties can also be taken home: Raw sea bass, tuna, salmon, scampi, holy hoods or salmon tartar with salted mascarpone.

Al Bancut – Lignano Sabbiadoro

In the capital of Friulian Riviera, a place – inside the Golf Inn hotel – furnished like the inside of a yacht with cherry wood and elements related to sailing that is at home here. With the offer of raw fish here you are not mistaken, starting with the Lobster Salad and the series of appetizers.

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The classic recipe of béchamel prepared in minutes and all the preparations to eliminate it in favor of other ingredients would be a serious mistake

Until a few years ago, béchamel was abundant in many recipes. Appetizers, first and second rich and tasty dishes seemed not to be able to do without that delicate and creamy touch capable of transforming the simplest of baked pastas into a masterpiece. But over time this ingredient has been seen more and more as that oneextra of which we could even do without. But are we really sure?
Here below a collection of recipes that need béchamel to be cooked to perfection. So, if you are preparing them without, be ready to rediscover how good they are by re-inserting one of the basic ingredients.

The recipes that require bechamel

Pies
Of vegetables, meat, pasta, rice. We like them because they combine many ingredients and bring taste and joy to the table. Perfect also to recycle the leftovers from the day before, they require a creamy note that can mix all the elements and give softness when baked.

Vegetables au gratin
These recipes are a great way to appreciate cauliflowers, broccoli, fennel, sprouts and many other vegetables to those who turn up their noses in front of these boiled or steamed dishes. But the formula often used with grated cheese and breadcrumbs is not as tasty as the classic recipe. To make this dish unforgettable, a veil of béchamel is enough to distribute evenly over all the vegetables.

soufflé
Soft, soft and rich. This appetizer conquers all with its tasty notes and a greedy and airy consistency. But because it is good, it must be prepared as expected from the classic recipe. So always use it in the mixture of ingredients that you will be going to bake without trying to replace it with plant or milk.

lasagna
Some people put sliced cheese, some vegetable condiments, some nothing. The result? The lasagna is dry. The bechamel, which is a very important ingredient in baking, helps pasta and sauce not to dry and it is therefore important to put it between one layer and another and at the end, as suggested by the original recipe.

Crepes and cannelloni
In the same way as lasagna, even crepes and canelloni need to remain soft and blend well with the filling. Therefore, even if you insert other cheeses, such as gorgonzola, you will do well to dissolve them in the béchamel and keep it as a base. On the pan and to complete, however, always use it without additions: the recipe will be more delicate.

In the pies
Also in this case the softness and creaminess of the final result make the difference. If the intended ingredient is the cream, it will be sufficient to use it in the indicated doses. When the béchamel appears instead, follow the recipe because it gives more body to the dough that otherwise could be liquid.

On baked pasta
Whether it's red or white, it wants béchamel. For a less messed up result, you can distribute it in tufts taking care not to leave out any part of the pan.

The homemade béchamel sauce: the classic recipe

Although it is ready in all supermarkets, preparing béchamel at home will allow us to use a product without preservatives and prepared with controlled ingredients. The simplicity of the classic recipe, then, will allow us to have the sauce ready in a few minutes: over time, we will develop the ability to obtain the density sought in each recipe, keeping it slightly more liquid to sustain long oven cooking.
To prepare your béchamel, start from the preparation of the ingredients. It will take a liter of milk, 100 grams of butter and 100 grams of flour, a pinch of nutmeg and salt.
Start to melt the butter in a saucepan, preferably copper. Then add the flour and mix it with a wooden spatula. At this point you will have obtained one roux, or a base of butter and flour to which you will combine, always mixing with a whisk, milk. Bring to the boil and, always turning, let it cook for about 7 minutes. Once ready, turn off the heat and salt and flavor with nutmeg.
This sauce is preferably warm and fluid. If you need to wait, keep it in a bain-marie, sprinkled with a little bow of butter and covered.

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Raw fish (Italian style): here you are never wrong – Italian Cuisine