Tag: Celery

Summer Genovese, the clever verb that can be prepared in 10 minutes. Creamy and tastier than the traditional one – Gordon Ramsay’s version

summer Genoese

[ad_1]

summer Genoese

A truly exquisite first course, the summer Genoese, also known as “code name pulcinella,” is the quickest and freshest version of the traditional Neapolitan genovese. This dish is prepared in a restaurant in the heart of Naples and uses fresh spring onions and speck as a base. We had no idea that a summer version of this recipe existed until we heard about it, and we decided to experiment with it using all the classic Genoese ingredients. The result? A delight that will conquer you at the first taste!

Summer Genovese

Ingredients

  • 200 g of ziti or penne
  • 5 fresh spring onions
  • 1 carrot
  • 1 tablespoon of tomato pulp
  • 1/2 glass of white wine
  • 150 g of speck
  • 1 small stick of celery
  • Pepper as needed
  • Parmesan cheese to taste
  • Parsley to taste
  • Extra virgin olive oil to taste
  • Salt to taste

Preparation

Start preparing the summer genoese slicing the spring onions and letting them rest in a bowl with water and white vinegar for about half an hour. In the meantime, cut into pieces the carrot, the celery and the speck. After half an hour, drain the spring onions and dry them with kitchen paper. In a large pan, brown the spring onions for a few seconds, then add the carrot, celery and speck. Add the tomato pulp and white wine, mixing well all the ingredients. Place a pan with plenty of salted water on the heat to cook the pasta.

Although ziti is the typical pasta for Genovese, penne will work just fine. Cook the sauce over medium heat for 20-30 minutes, adding a little of the pasta cooking water from time to time to prevent the sauce from forming it dries out too much. Towards the end, season with salt and pepper, and if you like, add a little chopped parsley. Cook the pasta al dente, drain it and add it to the sauce. Finally, add grated parmesan cheese to taste. Serve your Genoese summer piping hot and get ready to make an encore, because this dish will conquer everyone with its unique and enveloping flavour. Enjoy your meal!

[ad_2]

Michelangelo Mammoliti’s barbecue spaghetti, not just a simple pasta with butter. The first delicate and creamy with 2 ingredients – Gordon Ramsay’s version

The famous BBQ spagetto by chef Michelangelo Mammoliti

[ad_1]

The famous BBQ spagetto by chef Michelangelo Mammoliti

Barbecue spaghetti cooked using Cuneo raw ham they are the recipe prepared for Christmas by the starred chef Michelangelo Mammoliti of the La Rei Natura restaurant at Il Boscareto Resort in Serralunga d’Alba. This dish, one of the symbols of his culinary approach, combines the Piedmontese tradition with innovative techniques, offering a unique and engaging tasting experience. Barbecue spaghetti evokes the flavors of Sunday barbecues, recalling family memories through a first course elegant and sophisticated.

Barbecue spaghetti

Ingredients x 4

  • 320 g of Pastificio dei Campi selection spaghetti
  • 100 g of barbecue flavored butter
  • 800 g of Cuneo raw ham extraction
  • 80 g of crunchy raw ham from Cuneo
  • Parmigiano Reggiano to taste aged 60 months
  • Rosemary flowers to taste
  • Salt to taste
  • Sarawak pepper to taste
  • Qb of charcoal powder

Method:

Start preparing barbecue spaghetti cooked using Cuneo raw ham blanching the spaghetti in salted water for just 5 minutes, even if the cooking time indicated on the package is longer. This allows you to prepare the dough for the next phase. Then transfer the spaghetti to a pan, where you will rice them with the extraction of Cuneo raw ham. Continue cooking for another 2 minutes, allowing the spaghetti to cook absorb all the flavor of ham.

Add the flavored butter to the barbecue, mixing everything well. Finish the dish by adding the crunchy raw ham from Cuneo, a sprinkling of Sarawak pepper and plentiful Mature Parmigiano Reggiano. Serve carefully and decorate with rosemary flowers and a light sprinkling of charcoal powder, which adds a surprising visual and taste touch. Your Barbecued spaghetti cooked in Cuneo raw ham extraction they are ready. Enjoy your meal.

The famous BBQ spagetto by chef Michelangelo Mammoliti

navigate_before

navigate_next

[ad_2]

3 Mexican Salsas You Need to Try Now – Gordon Ramsay’s version

3 Mexican Salsas You Need to Try Now

[ad_1]

Discover and prepare at home 3 must-have Mexican sauces which will transform the way you enjoy the typical dishes of this rich gastronomic tradition.

Mexican cuisine is a universe of intense flavors and varied textures. Among the essential components of this gastronomic heritage, sauces stand out, the true protagonists of many dishes.

3 Mexican Salsas You Need to Try Now

Pico de Gallo

This raw sauce, also known as fresh saucea, combine ripe red tomatoes, onion, coriander, chili peppers jalapeño and lime juice. The result is a fresh and lively condiment, perfect for accompanying nachos, tacos or simply as a condiment for grilled meats. It is the ideal sauce for those who love strong but balanced flavours.

The ingredients for my version:

  • 3 ripe tomatoes finely chopped
  • 1 medium onion chopped
  • 1 fresh chili pepper, chopped (jalapeño would be best)
  • the juice of 1 lime
  • fresh chopped coriander to taste
  • Salt to taste

Mix all the ingredients in a bowl and let rest for at least 20 minutes before serving.

Mole

Among Mexican sauces, Mole is perhaps the most complex and aromatic, famous above all for its use in the dish “chicken with mole”. It combines chocolate, chili peppers and spices to create a unique and unforgettable flavor that pairs well with meats and vegetables.

The ingredients for my version:

  • 4 dried chillies without seeds and stems (for the original recipe use the too* and/or pasilla*)
  • 50 g of dark chocolate
  • 2 tablespoons sesame seeds
  • 1 tablespoon peanuts
  • 1 teaspoon ground cinnamon
  • 3 cloves
  • 500ml chicken broth

Lightly toast chili peppers, sesame seeds and peanuts. Blend all the ingredients in a blender, adding broth to obtain the desired consistency. Cook over a low heat for 45 minutes, adding salt and pepper.

avocado cream

guacamole

Loved all over the world, Guacamole is an avocado cream enriched with lime, onion, tomatoes and coriander. This sauce is perfect for spreading on toast or as an accompaniment to meat dishes. The key to great Guacamole is to use perfectly ripe avocados. Obviously there are different versions, regional and local.

The ingredients for my version:

  • 2 ripe avocados
  • 1 small tomato, chopped
  • 1/2 onion, finely chopped
  • Juice of 1 lime
  • Fresh coriander, chopped to taste
  • Salt and black pepper to taste

Mash the avocado pulp in a bowl until you obtain a creamy consistency, add the other ingredients and mix well.

And if that wasn’t enough for you

Five other sauces that deserve attention include the green sauce with tomatillos and green chilies, the red sauce with a smoky flavour, the chipotle saucecreamy and with a distinctive smoky aftertaste, the taquera saucespicy and intense, and the ranchera sauce, rustic and aromatic. Each of these adds a unique dimension of flavor to traditional Mexican dishes.

[ad_2]

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close


Notice: ob_end_flush(): Failed to send buffer of zlib output compression (0) in /home/gordix2/public_html/wp-includes/functions.php on line 5427