Tag: cephalopod

Spicy pumpkin chutney with prawn skewers – Gordon Ramsay’s version

I peeled and chopped the garlic and spring onion, sautéed them in oil with a pinch of salt. After a couple of minutes, I added the pumpkin, which I had previously peeled, removed the seeds and cut into small cubes.

I let everything cook for another 5 minutes, then I added a little water, little by little, cooking the pumpkin until it became soft and golden (about another 10 minutes).

I then blended everything in a blender to obtain a thick cream, to which I added the Sriracha sauce, mixing carefully.

My Turkish meat burek – Gordon Ramsay’s version

Here’s mine burekone phyllo dough cake golden and crunchy, inspired by the famous Turkish recipe, with a succulent filling of veal and spices.

The burek with veal that I prepared today is a personal version of a historical dish, which has its roots in the ancient Turkish culinary tradition, widespread throughout the Balkan area with the usual and numerous variations on the theme.

The term “börek”, deriving from the Turkish “bur” which means “to fold, roll” and gives us a hint on the technique used in its preparation. It is in fact made up of filled rolls, arranged in a pan to form a spiral.

Originally made with a filling of minced meat, traditionally beef or lamb, onions and a mix of spices, Burek has traveled across cultures and borders, adapting to local tastes and acquiring various forms.

It is reminiscent of the Greek spanakopita, a tribute to spinach (“spanaki” in Greek), often offered in a vegetarian version with feta, and served both spiral than in the iconic ones crunchy triangles.

Spanakopita tends to be lighter and fresher, served as an appetizer or snack, while Burek is more substantial. A second course of meat that can easily become a complete main course.

For this recipe I allowed myself some small “poetic licenses” such as the use of the most delicate veal meat and the addition of my beloved spices to give an extra edge to the filling.

In fact, I used the Minced veal | The Veal of Casa Vercelli, obtained only from the meat of fine calves, born, raised and selected in Italy, with an integrated supply chain with certified traceability. A digestible meat, with very little fat and a high protein and amino acid content.

POST MADE IN COLLABORATION WITH VITELLO DI CASA VERCELLI

Fasul ‘a zupp’, better than the Mexican ones. Neapolitan grandmother’s dinner-saving recipe for bean and bread soup – Gordon Ramsay’s version

Let’s stick to a great classic of Italian cuisine and in this case Campana. THE beans in soup (or fake soup). Excellent on winter and autumn days. A dish full of flavor that you can either offer for dinner with friends or for lunch.

Fasul ‘a soup’

Ingredients

500g of borlotti beans
200 g cannellini beans
tomato concentrate
1 or 2 tracchie (pork ribs)
1 sausage
onion
celery of your choice
carrot of your choice
oil

Preparation of fasul’ ‘a zupp (soup beans)

Let’s say to prepare this recipe we can use both dried or fresh beans and canned ones. For a matter of practicality you can use the canned ones, but if you want something less practical and have fun to cook (which is what we always recommend, even if sometimes the canned ones are more convenient), boil the beans buckets at least for 10 euros in water. Once the time has passed, rinse them and cook them for about an hour in more water.

The sauté for the beans

Let’s take ours tracchi or ribs. Let’s make them into strips: then cut the pieces of tracchia (they should be an inch thick). Then remove the casing from the sausage and crumble it onto a plate. Let’s do a quick drizzle of oil in a pan. If you want, add chopped celery, carrot, parsley and onion, otherwise just onion and parsley. So let’s insert the ribs or ribs first and make them brown. The fat it will have to dissolve. At this point we insert the sausage and brown it. We add the wine and let it evaporate (you can also add white wine). TO

Cooking

Once this procedure is done, add the borlotti beans. Let’s go down with the tomato concentrate. Instead, with the blender, or hand blender or thermomix, blend the cannellini beans and make a cream. Add it to the pan and cook for an hour on a low heat. If you want you can add a glass of water.

A pinch of goodness on the plate

If we can give you advice, do it toast some bread. Cut the bread into slices, then into chunks, grease it with oil and then place it in the air fryer at 200 degrees for 8 minutes (10 if you like it more toasted). Once the beans are cooked, insert the touches of bread in the beans and serve. If you like them crunchier, you can also put them at the base of the dish.