Tag: cauliflower

Roman-style artichokes: the traditional recipe – Gordon Ramsay’s version

Roman artichokes represent one of the most cooked artichoke-based recipes in Rome and are generally prepared with artichokes of the Roman variety. You can generally find them between February and April and they are typical of the Civitavecchia and Ladispoli areas. If you can’t find Romanesco artichokes (violets), choose large, turgid artichokes like violets. They have to be large because there is a lot of waste.

Ingredients for 4 people

6 artichokes
1 clove of garlic
80 ml of oil
salt
Mint
Pepper
Hot water

If you love artichokes, Roman-style artichokes will win you over like Sicilian ammuddicati artichokes, Apulian fried artichokes, stuffed artichokes, savory artichoke pie, artichoke lasagna and artichoke and potato omelette.

The ingredients of Roman artichokes are mainly three: artichokes, mint and garlic. They are prepared in half an hour and cooked for about 30 minutes. Roman-style artichokes are a side dish that goes well with second courses of meat and fish such as Roman-style saltimbocca.

Roman-style artichokes can be eaten within two days, well stored in the refrigerator.

Broth for tortellini, chef Bruno Barbieri’s secrets and advice for making a perfect broth. What meat should be added – Gordon Ramsay’s version

THE tortellini in broth they are a classic holiday dish, ideal for bringing friends and relatives together at the table: every territory, but perhaps it would be better to say every family, has its own version and the same happens for chefs, who have always used broths in the kitchen. The recipe of BarberHowever, it has some particular characteristics: first of all the use of capon together with beef chewy, a cut located behind the tibia of the cattle. This is a part commonly called “stew”, together with the shoulder cover, which therefore gives its best in long cooking. Try it too!

Broth for tortellini by Bruno Barbieri

Ingredients for 6-7 people

650 g of tortellini
1 capon
500 g of beef chewy
4 liters of water
3 carrots
1 onion
1 bay leaf
1 stalk of celery
Salt and Pepper To Taste

Preparation

Peel the onions and cut them in half. In a large pot, place the onions, the carrots (without peeling them), the celery, the beef chewy, the capon already cleaned and cut into pieces, the bay leaf and the water. Bring everything to the boil and add the salt. Leave to cook for 2 hours.

Once cooked, carefully remove the vegetables and meat without leaving any residue in the broth, and if necessary, filter the broth. Divide the broth into two parts and keep them warm.

Cook the tortellini in half the broth, adding salt if necessary. Then, drain them and arrange them on dry plates. Add the other half of the still hot broth to each dish and, if you prefer, sprinkle with grated parmesan.

Read also: Tortellini with cream by Bruno Barbieri, the trick: “Here’s what I add to my magic cream to make them perfect”

Vegetarian moussaka with lentil ragout – Gordon Ramsay’s version

There vegetarian version of Moussakathe famous Greek single dish, made with a rich lentil ragù instead of the classic meat ragù.

Moussakà is a typical recipe of the Greek, Balkan and Middle Eastern gastronomic traditions. The principle is similar to that of many other flans, cooked in the oven, such as the English cottage pie (also called shepherd’s pie), our aubergine parmigiana, or the South African bobotie.

It is a flan with alternating layers of minced meat with tomato, aubergines and potatoes. The covering is made with a rich layer of bechamel, very often made with the addition of Greek yogurt.

If you are looking for the meat version I will leave you the recipe for mine Greek moussaka with a beef and pork ragout (and a little poetic license: mushrooms).

For my vegetarian Moussaka I chose to use lentils which, in terms of appearance and consistency, are best suited to making rich and full-bodied vegetable ragùs that have nothing to envy of classic meat ragùs.

Do not you believe it? Try mine vegan baked pasta and mine vegetarian lasagna… and to stay on the topic of dishes from casserolestake a look at mine too vegetarian shepherd’s piemade with my tried and tested lentil ragout.

The spices for my vegetarian moussaka

You know me by now, le spices they cannot be missing from my dishes, especially if they add a characteristic and authentic touch to the preparations. For my vegetarian version of Moussaka, I enhanced the vegetable sauce with cinnamon, star anise, nutmeg, laurel And black pepper ground.

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