Tag: powdered sugar

Beetroot carpaccio with redcurrants and pecans – Gordon Ramsay’s version

Beetroot carpaccio with redcurrants and pecans


Find out how to prepare a delicious beetroot carpaccioa fresh and colorful recipe perfect for surprising your guests.

This beetroot carpaccio is a splendid example of how simple ingredients, but rich in properties, can be transformed into a sophisticated and tasty dish, perfect for opening a special dinner or for a light but flavourful meal. A side dish which, with the addition of a portion of cereals and a fried egg, can become a finger-licking balanced single dish.

Cultivated in Europe since Roman times, beetroot boasts not only a sweet, earthy taste that makes it versatile in the kitchen, but also a wealth of nutritional and beneficial properties. Rich in vitamins (especially group B and folate), minerals (such as iron, manganese and potassium), fiber and antioxidants, beetroot is a real boon for health.

Its consumption is associated with benefits for blood pressure, increased physical resistance and the promotion of good cardiovascular health. I love it velvety with the intense flavor of cuminthat’s why I wanted to add it to this carpaccio caraway seeds*, also called caraway, more delicate and small.

If you love experimenting in the kitchen and looking for dishes that are both healthy and have a great visual impact, then this beetroot carpaccio is for you. To balance its sweet note I added the tart flavor of currants and, to give it chewiness, I added some pecans. The touch of green? Choose your favorite leafy salad: I love spinach.

Carbonara when it was invented – Gordon Ramsay’s version

Carbonara when it was invented


There bacon and egg it’s one of the dishes iconic of Italian cuisine, loved and known throughout the world. His origin, however, is shrouded in a veil of mystery that fuels curiosity and debate among fans gastronomy And food and wine. Understanding when carbonara was invented is not just a question of culinary curiosity, but allows us to appreciate even more the history and evolution of the Italian cuisine.

Carbonara when it was invented

The history of carbonara is a fascinating journey through time, which takes us back decades Rome of the post-war period. Although there are various theories and anecdotes about the birth of this dish, most experts agree that carbonara, as we know it today, began to gain popularity in the period following the Second World War.

One of the most popular theories suggests that carbonara was invented by Italian chefs who, during the American occupation, would have had access to rations of American food, such as powdered eggs and bacon, combining them with pasta to create a substantial and nutritious dish . Others believe that the dish has more ancient roots, linked to the tradition of the charcoal burners (carbunari in Roman dialect), who prepared a simple and energetic meal during the long days of work in the woods.

However, the modern version of carbonara, which involves the use of jowls, pecorino romanoeggs, black pepper and pasta, seems to have taken shape in post-war Rome, quickly becoming a symbol of the rebirth and creativity of Italian cuisine in a period of great economic difficulty.

In short, although the precise date of its invention remains uncertain, it is clear that carbonara is a relatively young dish, the result of the inventiveness and ability of Italians to adapt to situations of scarcity. Its popularity, born in the heart of Italy, has transcended national borders, making it one of the most loved and replicated Italian dishes in the world. For those interested in trying their hand at preparing this masterpiece of Italian cuisine, you can follow the traditional recipe here: https://www.tantofood.it/pasta-alla-carbonara-primo-piatto-ricetta-spaghetti/.

As we have seen, the history of carbonara is as fascinating as its flavour. Therefore, in addition to being a delicious dish, it represents a piece of Italian history, witness to a period of great social and cultural transformation.

Risotto with mushrooms and sweet cheeses, Philippe Léveillé’s creamiest recipe in the world for more than 70 years – Gordon Ramsay’s version

mushroom and cheese risotto


mushroom and cheese risotto

Risotto with mushrooms and sweet cheeses it is a very special dish. It turns 70 but is still incredibly contemporary today. You can try it at Miramonti the Other, a restaurant located in Brescia and whose head chef is Philippe Leveille. But it wasn’t the French who invented the recipe. The cook who holds the credit is Mary Muffolini, which already held a Michelin star. The dish was on the menu when the restaurant opened in 1981, and is still in great demand. But in reality the woman was already cooking it successfully since the early 1950s. An ancient recipe far from the usual culinary conventions.

Risotto with mushrooms and sweet cheeses

Ingredients

  • rice 140 g
  • butter 100 g
  • porcini mushrooms 60 g
  • saffron threads 1 g
  • Collio cheese 40 g
  • Bagolino cheese 30 g
  • local cheese from Valtrompia 40 g
  • vegetable broth
  • White wine
  • salt

Preparation

The first thing to do to prepare risotto with mushrooms and sweet cheeses is to melt the butter in the pan. Add the rice and toast it for a few minutes. Deglaze with white wine. When the alcoholic part has evaporated you can start risottoadding the vegetable broth little at a time. Stir often to keep it from attacking. In a pan, brown the porcini mushrooms, which you have previously cleaned and cut into slices. Add half of it to the risotto together with the saffron. For every ladle of broth that you pour into the rice, also add a small piece of butter.

When the rice is cooked, turn off the heat and stir with the first two cheeses that you have previously grated: the local Valtrompia cheese and the Bagolino formagella. Season with salt and mix vigorously. Transfer everything into a baking dish. On the surface, cover it with the Collio formagella cut into slices. Cook at 180 degrees in preheated oven for 1 minute. Take out and complete with the other half of the porcini mushrooms. Yours risotto with mushrooms and sweet cheeses it’s ready. Enjoy your meal.

Read also: Risotto with Cannavacciuolo scampi cream, the perfect first course for New Year’s Eve. What does he add to make it super creamy

mushroom and cheese risotto
Philippe Léveillé’s recipe

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