Tag: eggplant

Bocciarèddru pasta, creamier and tastier than pasta and beans with the extra ingredient that works the magic – Gordon Ramsay’s version

Pasta and beans with cherry tomatoes It’s a very different recipe than usual. Fresher and lighter, it is far from the traditional pasta with beans that we are used to making. But the beans are always good, however you cook them. The cold is coming and our lunches are getting richer legumes, which are the basis of the Mediterranean diet. There is no shortage of proteins and carbohydrates. But you also need a good dose of vegetables. So the cherry tomatoes take over, giving flavor and perfectly accompanying the beans. Simple to prepare, here is the recipe for an excellent daily meal.

Pasta and beans with cherry tomatoes

Ingredients

cherry tomatoes 200 g
salt
pre-cooked borlotti beans 125 g
extra virgin olive oil 1 tbsp
garlic 2 cloves
rosemary 1 sprig
black pepper
pasta 160 g

Preparation

The first thing to do to prepare pasta and beans with cherry tomatoes is to wash the cherry tomatoes, remove the stem, cut them in half and place them in a colander. Add a pinch of salt and mix. So leave them alone the vegetation liquid for 5 minutes. If you choose to use canned beans, drain them from the governing liquid and pass them briefly under fresh running water. Place the extra virgin olive oil, garlic, cherry tomatoes and well-washed rosemary leaves in a pan. Bring to the heat and cook on a high flame for a couple of minutes, stirring often with a wooden spoon.

Add the beans, a pinch of salt, a grind of pepper and amalgamate. Cook uncovered for a couple of minutes over medium heat. mixing occasionally. Turn off, cover and keep aside. Boil the pasta in plenty of salted water and, just before draining it, add half a ladle of cooking water to the sauce pan. Turn the heat back on under the seasoning and skip the pasta drained over high heat in the pan for a few minutes, stirring frequently. Your pasta and beans with cherry tomatoes ready. Enjoy your meal.

READ ALSO—> Beans with pork rinds, the dish with an ancient flavor of the Roman tradition, poor but delicious. The real recipe

Pasta del garzone pasta and beans with cherry tomatoes

Spanakopita triangles with ricotta and spinach – Gordon Ramsay’s version

For these spanakopita triangles I was inspired by the recipe for the savory pie typical of Greek cuisine, to create a vegetarian appetizer filled with spinach and ricotta.

There are different variations of spanakopita, both in shape and filling: in some versions it is served in a pan, in others in concentric rolls, in still others in single portions in triangles.

As with Turkish borek, spanakopita can also have different fillings. What cannot be missing is the phyllo pastry, for the crunchy shell, the black and white sesame seeds for the breading on the surface and the spinach in the filling.

For my version of these spanakopita triangles, instead of the traditional feta cheese, I wanted to use ricotta, for a more delicate and less savory result. For the green part, however, I kept the classic spinach, which however you can replace with other leafy vegetables (as I did for mine rolled spanakopitabased on chard and feta).

The video recipe of my spanakopita triangles.

You find it HERE.

Sichuan pork and mushroom stew – Gordon Ramsay’s version

One pork and mushroom stew tender and tasty, made even more special by the Sichuan pepper and the Chinese 5-spice mix.

The meat of this mushroom and pork stew, shoulder or loin, is marinated for 8 hours with a mixture of spices and sauces and cooked for 3 hours, over a very low heat. A recipe that requires preparation time and patience, but which will reward you in taste and aroma.

A unique dish that I can easily include in the list of my favorite autumn comfort foods. A recipe full of nuances and contrasts, consistencies, flavors and temperatures. That here you can find the beef version.

The 5 Chinese spices for my pork and mushroom stew

I wanted to use a mixture of spices typical of China and in particular of the Sichuan, or Szechuan, region in southwestern China, from which the famous pepper takes its name.

In reality it is a false pepper, obtained from red berries which, once ripe and dried, open, revealing a small internal seed. The flavor is slightly spicy and pungent, but above all citrus.

Sichuan pepper is one of the protagonists of the 5 spice mix, together with fennel seeds, which give an almost licorice aftertaste, a pinch of cinnamon, to make the mixture warmer and “rounder”, star anise and cloves, often used for marinating the tastiest meats.

My secret ingredient

To make this Cantonese pork stew even more special, I highlighted the presence of mushrooms in the broth too, using the Granular Bauer Porcini Mushroomsa natural and quality product, without added monosodium glutamate.