Long live Benedetta’s Pappa al Pomodoro, the simple lunch-saving dish that can be made in 10 minutes with just two steps – Gordon Ramsay’s version

There tomato soup it is a typical dish of the Tuscan tradition, in particular Florentine. Its ingredients are only three: tomato, bread and broth or water. Despite its simplicity, it has a unique flavor that evokes the warmth of home wherever you are. Perfect for a family lunch or dinner, everyone is sure to want another plate! It is a first course that has peasant roots, as demonstrated by the choice of ingredients and their simplicity. Furthermore, it is a recipe for recycling stale bread, used without condiments, as per Tuscan tradition. Each family has their own version: some prepare the sauce first and then add the bread, while others let the bread cook in the sauce from the beginning.

Tomato soup

Ingredients for 4 people

700 g of peeled tomatoes
300 g of Tuscan bread
1 l of vegetable broth
1 clove of garlic
salt, extra virgin olive oil, pepper, basil to taste

Preparation

Pour a drizzle of extra virgin olive oil in a pan and add a clove of garlic, allowing it to fry slightly. Using scissors, cut the peeled tomatoes into small pieces. Remove the garlic from the pot and add the tomatoes. Season with salt and pepper, then mix well and cover with the lid, leaving to cook.

In the meantime, cut the bread first into thick slices and then into chunks, placing it in a bowl. Wet it with il hot vegetable broth and mix. Add the bread to the pan as soon as the crust has softened. Leave to flavor for another 4-5 minutes, adding salt and pepper if necessary. Serve and finish with a drizzle of fresh extra virgin olive oil and some basil leaves. Your delicious tomato soup it’s ready to taste!

Read also: Spaghetti with Cannavacciuolo tomato. Never eaten so good, the chef’s fantastic trick: just a pinch is enough

Spring picnic: easy to prepare recipes – Gordon Ramsay’s version

Spring has finally arrived and with it the desire to spend time outdoors, perhaps organizing a picnic in the company of friends and family. But what are the ideas for a perfect spring picnic, with recipes that are easy to prepare and transport? In this article, we will explore some delicious culinary options that will make your picnic an unforgettable experience.

Fresh and colorful appetizers

How to cook quinoa: the recipe with peppers, cherry tomatoes and eggs

To start your picnic on a light and healthy note, we recommend preparing aquinoa and vegetable salad. Quinoa is an excellent source of protein and fibre, while seasonal vegetables will add color and freshness to the dish. You can season the quinoa with a light dressing based on extra virgin olive oil, lemon and aromatic herbs.

Mixed bruschetta

Mixed bruschettas are a classic Italian appetizer that lends itself perfectly to an outdoor picnic. You can prepare different variations, using ingredients such as fresh tomatoes, buffalo mozzarella, raw ham, and olive pâté. Bruschettas are easy to prepare and transport, and will be appreciated by all participants in your picnic.

Tasty and practical main courses

Savory vegetable pie

A savory vegetable pie is a great choice for a spring picnic, as it can be prepared in advance and eaten cold. You can fill it with your favorite seasonal vegetables, such as courgettes, peppers, and tomatoes, and enrich it with grated cheese and aromatic herbs. The savory vegetable pie is a versatile and tasty dish that will satisfy all palates.

Gourmet sandwiches

THE gourmet sandwiches they are a practical and delicious option for an outdoor picnic. You can fill sandwiches with high-quality ingredients, such as raw ham, aged cheeses, and grilled vegetables. For an extra touch of flavor, you can add special sauces and condiments, such as Genoese pesto or flavored mayonnaise. Gourmet sandwiches are easy to prepare and transport, and will be appreciated by all those attending your picnic.

Organizing a spring picnic with recipes that are easy to prepare and transport is an excellent opportunity to spend time outdoors in the company of friends and family. With a little creativity and imagination, you can prepare tasty and practical dishes that will make your picnic an unforgettable experience. Enjoy your meal!

Gratin conchiglioni with pink sauce stuffed with broccoli, to be prepared in advance for a ready and good Sunday lunch – Gordon Ramsay’s version

THE gratin shells, with pink sauce and stuffed with broccoli, they are a first course that is easy to prepare and delicious to serve. a first course that will certainly save you time, which you can dedicate to your guests. You can prepare them in advance, and gratin them, I in the air fryer, when serving them. A dish to also prepare for a family lunch, to the delight of food lovers friarielli, which give a slightly bitter aftertaste. Obviously you can replace the broccoli with spinach, for a more delicate flavour.

Gratin conchiglioni with pink sauce

Ingredients:

14 shells
150 g of ricotta
1 bundle of broccoli
50 g of minced meat
30 g of sweet scamorza
50 g of Parmigiano Reggiano
salt
pepper
100 ml of cooking cream
extra virgin olive oil
150 g of tomato puree

Method:

Start cleaning, washing and cooking the friariellsi, an operation that you can also do the day before. In a pan, brown minced meat, without adding fat, and let it cool,

cut the chopped scamorza. In a small bowl, place the ricotta, a pinch of salt and pepperand add the broccoli, the scamorza,

there minced meat,

mix everything. United too 50 ml of cream, and mix everything together.

In another small bowl, place the tomato puree, keeping a little for the bottom of the pan, a drizzle of extra virgin olive oil, a pinch of salt, and the remaining cream, mix everything together. Cook the conchiglioni in plenty of salted water, finishing cooking five minutes before the time indicated on the package. Pass them under cold water, to stop cooking completely. Fill the shells with the filling prepared previously.

Put the tomato puree on the bottom of the pan, also add a drizzle of oil, place on top stuffed shells.

Sprinkle the shells with pink sauce, and grated parmesan,

let them cook au gratin for five minutes at 200° in an air fryerserve hot.

Chef Gordon Ramsay Recipes