Tag: Crab

Beetroot carpaccio with redcurrants and pecans – Gordon Ramsay’s version

Beetroot carpaccio with redcurrants and pecans


Find out how to prepare a delicious beetroot carpaccioa fresh and colorful recipe perfect for surprising your guests.

This beetroot carpaccio is a splendid example of how simple ingredients, but rich in properties, can be transformed into a sophisticated and tasty dish, perfect for opening a special dinner or for a light but flavourful meal. A side dish which, with the addition of a portion of cereals and a fried egg, can become a finger-licking balanced single dish.

Cultivated in Europe since Roman times, beetroot boasts not only a sweet, earthy taste that makes it versatile in the kitchen, but also a wealth of nutritional and beneficial properties. Rich in vitamins (especially group B and folate), minerals (such as iron, manganese and potassium), fiber and antioxidants, beetroot is a real boon for health.

Its consumption is associated with benefits for blood pressure, increased physical resistance and the promotion of good cardiovascular health. I love it velvety with the intense flavor of cuminthat’s why I wanted to add it to this carpaccio caraway seeds*, also called caraway, more delicate and small.

If you love experimenting in the kitchen and looking for dishes that are both healthy and have a great visual impact, then this beetroot carpaccio is for you. To balance its sweet note I added the tart flavor of currants and, to give it chewiness, I added some pecans. The touch of green? Choose your favorite leafy salad: I love spinach.

Risotto with cheese and pepper at 7, you’ve never tried them so creamy with the double butter trick – Gordon Ramsay’s version

cheese and pepper risotto


cheese and pepper risotto

Risotto with cheese and 7 peppers it is a dish by Viviana Varese, who works in the Rinascita restaurant. The kitchen explores increasingly unexplored environments, inventing gourmet dishes of all kinds. Provided that the market is now saturated, to the point that chefs no longer know what to invent to create expensive and highly requested dishes. We are therefore witnessing a step back: there are more and more people trying to make money the white pasta a delicious dish. This time it’s rice. Surely there is no one who has 7 different peppers at home. But if you wanted to buy them… here’s the recipe.

Risotto with cheese and 7 peppers

Ingredients

  • pondicherry pepper from India
  • allspice from Jamaica
  • muntoc from Indonesia
  • sechuan from China
  • Sarawak from Malaysia
  • Timut from Nepal
  • Pippali from Java
  • carnaroli rice 240 g
  • butter 40 g
  • sour butter 30 g
  • parmigiano reggiano 220 g
  • Amalfi lemon 1
  • salt
  • extra virgin olive oil

Preparation

The first thing to do to prepare risotto with cheese and 7 peppers it is pepper powder. In a pan, combine all the types and toast them together. Let cool, then blend. The powder is ready and you can move on to risotto. Heat a nice round of extra virgin olive oil in the pan. Add the rice and toast it for a few minutes. Cover with water and cook for more 10 minutes. Meanwhile, grate the lemon zest not treated. After this time, add the grated Parmigiano Reggiano and start mixing. Then add the butter and stir.

If necessary, add more water. Taste and season with salt. Turn off the heat and move on to plating. Spread the pepper powder at the base of the plate. Continue with the rice, then complete with the grated lemon. Yours risotto with cheese and 7 peppers it’s ready. Incredible how a plain dish has become gourmet to this point. Despite the absurdity, we can assure you that on the palate it is a real pleasure. Enjoy your meal.

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