Category: Preparation recipe step by step

Perfect spring brunch: ideas for a top menu – Gordon Ramsay’s version

The perfect brunch: recipes and ideas for your weekend


Spring has finally arrived and with it the opportunity to organize a special brunch to celebrate the new season. If you are passionate about cooking and gastronomy, there is no better time to show off your culinary skills and delight your guests with a super top menu. Here are some ideas for creating the perfect spring brunch that will leave everyone speechless.

Fresh and colorful appetizers

To start spring brunch in a fresh and light way, opt for appetizers that are both tasty and aesthetically appealing. A selection of bruschettas with fresh cherry tomatoes, basil and extra virgin olive oil will be a guaranteed success. Accompany the bruschetta with a variety of spring salads, enriched with fresh fruit, nuts and mature cheeses. For a touch of elegance, don’t forget to include some croutons with cooked ham mousse.

Light and tasty first courses

Moving on to first courses, focus on light and tasty preparations that are able to satisfy the most demanding palates. A timeless classic for a spring brunch is la cold pasta with rocket pesto and prawns, a dish that combines the freshness of seasonal vegetables with the strong taste of seafood. For those who prefer gluten-free options, a great alternative is one quinoa salad with grilled vegetables and feta.

Spring and refined desserts

To end the brunch in style, you can’t miss a selection of spring desserts that will win over all the guests. Prepare a fresh fruit tart, enriched with seasonal strawberries, raspberries and blueberries, for a touch of sweetness and freshness. Accompany the tart with some lemon mousse served in elegant glasses, ideal for those who love citrus and refreshing flavours.

The perfect spring brunch is based on a equilibrium between freshness, lightness and refinement, with dishes that enhance seasonal ingredients and delight the senses. With these super top menu ideas, you’ll be ready to amaze your guests and create an unforgettable dining experience. Enjoy your meal!

Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

conchiglioni stuffed with sauce


conchiglioni stuffed with sauce

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

  • conchiglioni 250 g
  • tomato puree 700 ml
  • bechamel 500 ml
  • minced veal meat 300 g
  • minced pork 300 g
  • onions 130 g
  • grated parmesan 60 g
  • carrots 120 g
  • white wine 150 ml
  • water 150 ml
  • extra virgin olive oil 2 tablespoons
  • basil
  • fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Read also: Conchiglioni with bechamel and smoked salmon, the delicious and super quick appetizer

conchiglioni stuffed with sauce

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