Tag: BERRY

Spaghetti with burnt tomato, nothing but killer. The ancient recipe of Edoardo de Filippo’s grandmother that drove everyone crazy – Gordon Ramsay’s version

The spaghetti with burnt tomato they are certainly unusual, but with a tasty and mysterious taste. This dish is the precious memory of Neapolitan cuisine of Mrs. Concetta, grandmother of Eduardo De Filippo, which he himself loved to prepare for his friends and which has, among its main ingredients, the “courage to burn” tomatoes. A simple, poor and even unpretentious dish, capable, however, of satisfying that sudden craving for spaghetti and tomatowhich he can grasp, very often unexpectedly and which only the first forkful manages to appease, because it rather satisfies the desire for a flavor preserved in memory.

The spaghetti with burnt tomato they are a quick dish, not at all elaborate, which nevertheless is capable of satisfying a need and of cooking, carefully choosing the quality of the ingredients, because it will be the pasta, cherry tomatoes and oil that give the recipe its delicious taste and intense perfume, which characterizes it and makes it precious. From the book “You cook as you want…” by Isabella Quarantotti De Filippo. Here is the recipe.

Spaghetti with burnt tomato

Ingredients

360 g of spaghetti
1 kg of cherry tomatoes
1 clove of garlic
basil
extra virgin olive oil

Method:

Wash the cherry tomatoes, then cut them in half and put them to drain in a bowl with a filter. In fact, you will have to keep the sauce they release. Meanwhile, in a non-stick pan, heat plenty of extra virgin olive oil, together with the lightly crushed garlic clove. When it is golden brown, add the cherry tomatoes and remove the garlic. Lower the heat and cook until the tomatoes are well burned. They should become brick coloured.

Drain the pasta al dente and toss it in the pan. Little by little, pour in the filtered juice of the cherry tomatoes and continue to cook for a few minutes, so that all the ingredients mix well. Serve and complete with a few fresh basil leaves. Your spaghetti with burnt tomato they are ready. Enjoy your meal!

Read also: U Spaghetto a Saponar, Eduardo De Filippo was right: the best Neapolitan first course with 2 ingredients

The Mediterranean diet: a healthy lifestyle – Gordon Ramsay’s version

The Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO, is not just a dietbut a real one lifestyle that promotes health and well-being. Rich in flavors, colors and variety, this diet is based on healthy and sustainable nutritional principles. In this article, we will explore the foundations and benefits of this diet, illustrating how it can be easily adopted into daily life.

The fundamental principles of the Mediterranean diet

Key foods and nutrients

The Mediterranean diet emphasizes the consumption of fruits, vegetables, whole grains, legumes, nuts and seeds. It is characterized by moderate consumption of fish and poultry, low intake of red meats, sweets and processed foods, and abundant use of olive oil, known for its beneficial properties. These foods not only provide essential nutrients but also contribute to a balanced and varied diet.

Lifestyle and eating habits

Beyond the foods consumed, the Mediterranean diet promotes a lifestyle approach that includes regular meals in company, physical activity and moderate consumption of red wine with meals. These cultural and social aspects play a fundamental role in promoting physical and mental health.

Healthy benefits and health impacts

Disease prevention and health maintenance

Scientific studies have shown that the Mediterranean diet contributes to prevention of heart disease, maintaining a healthy weight, and reducing the risk of chronic diseases such as type 2 diabetes. The richness of antioxidants and healthy fats, such as omega-3 fatty acids, play a crucial role in these health benefits .

Long-term impacts and sustainability

Adopting the Mediterranean diet not only improves individual health, but also contributes to environmental sustainability. The preference for local and seasonal products, together with the reduction of meat consumption, aligns with the practices of responsible and conscious nutrition, reducing the environmental impact.

The Mediterranean diet, more than a simple diet, is one philosophy of life which celebrates the cultural and culinary richness of the Mediterranean. It offers a balanced and sustainable approach to nutrition, promoting optimal health and a positive impact on the environment. For food and wine enthusiasts and anyone interested in a healthy lifestyle, the Mediterranean diet represents a dietary model to explore and adopt.

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Zucca in saor – Yet another cooking blog – Gordon Ramsay’s version

To make mine pumpkin in saor I was inspired by the traditional Venetian recipe for this seasonal side dish, adding a touch of spices and some personal license.

The term “saor” in Venetian dialect means “flavor” and refers to the preservation method with onions and vinegar used by local fishermen to season and flavor fish, in particular “poor” fish such as sardines.

In short, the Venetian equivalent of the Piedmontese carpione. Beyond fish, I have always used this cooking and preservation method for vegetables too. My favorites are the marinated courgettes that Sandra prepared for me. But with the arrival of autumn I wanted to experiment with a seasonal version with the undisputed queen of this time of year.

This is how my recipe for pumpkin in saor was born.

My version of pumpkin in saor

The traditional recipe sees the pumpkin sliced and cooked in the oven, enriched with caramelized red onions, raisins soaked in water and white wine vinegar. The result is a side dish with a delicate sweet and sour taste, ideal with meat and fish main courses, or as an appetizer alongside cheeses and cured meats.

I replaced the cooking in the oven with a quicker one in the pan, I used the white onion and added a chewable part with the almond flakes. I advise you a pumpkin with firm flesh, such as Violina, Delica or Mantovanafor a perfect result.

Some variations for you

You can prepare the pumpkin in saor in advance and store it in the refrigerator for a few days (up to a maximum of 3 if you do not pasteurize the jar). In this way the flavors will be even more marked and intense.

You can customize this recipe in many ways. Using pine nuts instead of almonds, wine instead of vinegar, rosemary instead of bay leaves. And for an even more autumnal and enveloping result, you can also add a star anisea cinnamon stick and a few juniper berries… you’ll smell what a scent!