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The Zuppa di Santa Carina, better than the classic Neapolitan mussel soup. The dish eaten on November 25th and 26th – Gordon Ramsay’s version

There Santa Caterina soup it is a seafood soup with potatoes, an easy to make second course that is traditionally eaten in NaplesSaint Catherine’s Day just like the mussel soup it is eaten on Holy Thursday. A delicate second course with a refined flavour, an excellent sea-land combination. There are many variations to make this soup, both in the ingredients and in the preparation, do not underestimate the spicy version. It does not necessarily have to be served as a single dish, it can be prepared by cutting both the potatoes and the fish into small pieces, and serve in single-portion bowls as an appetizer. While you give vent to your imagination, below I describe my version.

Santa Carina Soup

Ingredients:

300 g of potatoes
1 squid
6 prawns
500 g of mussels
extra virgin olive oil
salt
parsley
7-8 cherry tomatoes
3 slices of bread
1/2 onion
1 clove of garlic

Method:

To prepare seafood soup with potatoes, start washing and cleaning the squid, cut it into rings, also wash the prawns and mussels. Finely chop the onion, remove the green core of the garlic and chop it together with the onion. In a large pot, put a couple of generous turns of extra virgin olive oil, add the chopped garlic and onion, and add first the squid, and then the prawns, brown for a minute, add the white wine. Then peel and cut the potatoes into small pieces, add them to the pan, together with the tomatoes cut into quarters.

Add a glass of water and start cooking over medium heat with the pan half covered. Cook for ten minutes, then add the mussels,

and cook for another ten minutes, add salt if necessary.

In the meantime cut the bread slices into pieces and fry them in a large pan with a little extra virgin olive oil, place them on a sheet of absorbent paper to eliminate excess oil.

Place a portion of croutons on the bottom of the plate, then add the ready soup, completing the dish with chopped parsley, and some spicy chilli pepper if desired.

The art of cooking sliced chicken breast – Gordon Ramsay’s version

Chicken breast, with its lean and delicate meat, is an extremely versatile ingredient in the kitchen. In this article, we will dive into the art of cooking sliced chicken breast, exploring the best techniques and tips to obtain a tasty and succulent result, suitable to satisfy the most demanding food and wine enthusiasts.

Cooking techniques: from classic methods to innovations

Cooking sliced chicken breast requires attention and care to prevent the meat from becoming dry or flavorless. Let’s find out how to make the most of this cut of meat.

Pan cooking: simplicity and versatility

Pan-searing is one of the most popular techniques for cooking sliced chicken breast. This method allows you to easily control doneness, ensuring that the chicken remains succulent and tasty. A well-heated pan and proper seasoning are essential for perfect browning and rich flavor.

The marinade: an extra touch of flavour

Marinating chicken breast before cooking can make a big difference in the final taste. Ingredients such as olive oil, herbs, lemon juice or spices can significantly enrich the flavor of chicken. Letting the chicken marinate for at least an hour helps tenderize the meat and absorb the flavors of the marinade.

Tips for perfect cooking

To get the best possible result, it is essential to follow some practical tips when cooking sliced chicken breast.

Temperature control: crucial for succulence

A fundamental aspect in cooking chicken breast is temperature control. Too high a heat can burn the outside of the meat leaving the inside raw, while too low a temperature can make it dry and tasteless. Maintaining a medium and uniform temperature is the key to optimal cooking.

Cooking times: less is more

A common mistake is cooking chicken breast for too long, fearing that it will remain raw inside. However, to keep the meat succulent, it is important not to exceed cooking times. Generally, a few minutes per side is enough to cook sliced chicken breast, maintaining its tenderness and juiciness.

Cooking sliced chicken breast may seem simple, but it requires attention and skill to enhance its flavor and texture. By following these tips and techniques, even a seemingly banal dish like chicken breast can be transformed into a culinary delight. Whether it’s a quick dinner or a more elaborate meal, sliced chicken breast, if cooked correctly, can satisfy the most refined palates.

Frantoiana soup – Recipes on the fly – Gordon Ramsay’s version

There countryman Soupe (or oil mill soup) is a winter soup rustic and genuine based on legumes, vegetables and stale bread. It is a traditional dish of Toscan kitchenwhich is also cooked in other regions of Italy including Umbria.

This soup takes its name from the new oil from the mill. In fact, it was once prepared during the olive pressing period. The main ingredient in fact it is the new oil with a bitter and pungent taste, which is added raw to slightly toasted stale bread.

The ingredients are the main ingredients of this excellent recipe mixed vegetables from the garden, including beets and black cabbage, potatoes, carrots, leeks. And the inevitable ones beans, always present in Tuscan cuisine. You can choose between cannellini or borlotti beans or black-eyed peasboth boiled by you and in a jar.

There consistency of the Frantoiana soup is quite dense but you can choose to leave it more or less liquid, as you like best.

You can place the toasted bread on the bottom of the plate and pour over the soup or add it later.

It’s about a soup rich and nutritious, a poor dish based on healthy foods, invigorating and ideal to enjoy when temperatures begin to drop.

This soup will surely win you over. Let’s see how it prepares.

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Chef Gordon Ramsay Recipes