Tag: fennel seeds

Grilled salmon with peppers and tomatoes – Gordon Ramsay’s version

Here is a delicious recipe to prepare pan-fried salmon with peppers and tomatoes, a dish that embodies the richness of Mediterranean flavors. This recipe not only offers an explosion of colors on the table, but also a symphony of flavors that will delight the most demanding palates. A simple dish rich in nutrients.

And above all it is also a quick recipe to prepare since you put everything together in the pan and cook it in the oven. It is well suited for a dinner (even to be reheated) and can also be prepared in advance.

Eating salmon regularly, at least once a week, brings many benefits to our body as it is a fish rich in numerous health benefits.
The fresh salmon (not the smoked one) in fact it is a food known not only for its delicious flavourbut it is also particularly renowned for being a excellent source of omega-3 fatty acidsin particular eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

These nutrients are essential for heart health and they can contribute to reduce inflammation in the body.

Salmon is a source of high quality proteinsfatty acids Omega 3 present in salmon can help reduce the risk of heart disease by improving blood cholesterol levels, lowering blood pressure and reducing inflammation.

So let’s try to introduce it into our daily diet!

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Cod and lentil soup – Gordon Ramsay’s version

My cod and lentil soup represents a perfect meeting between sea and land. It combines the delicacy of fresh cod with the rich and rustic texture of lentils in tomato sauce.

This lentil and cod soup is a versatile recipe. By changing the proportion of ingredients it can in fact transform into a different course. With more lentils it will be a complete first course, with an extra portion of cod it will become a second course with a rich side dish.

For this recipe I chose one of my favorite fish: the cod. Caught in the cold waters of the North, it is known for its white and tender flesh, which makes it versatile in the kitchen. Rich in protein and omega-3, it is an excellent choice for a balanced diet. I like it very much combined with velvety soups (try it with my pumpkin cream) and with steamed vegetables (perfect with broccoli).

However, at the base of this soup I wanted a legume. In this case I chose the lentilsan ancient and nutritious legume, appreciated for its richness in fibre, proteins and minerals.

The combination of these two main ingredients creates a healthy and tasty dish, perfect for the colder months, comforting and rich.

The extra touch? Try my chips polenta taragna* crunchy, which add a different texture to an already harmonious balance of flavours.

Benevento tart, with ladyfingers and clever cream that is cooked directly in the oven. A delicacy that can be made in 10 minutes – Gordon Ramsay’s version

The Benevento tart It is a very particular and little-known dessert. Even if it is not as famous as the more classic recipes for this type of dessert, we can assure you that it is delicious. Above all it is different from all the other tarts, thus becoming the perfect recipe if you want to surprise your guests. The flavor is certainly stronger and may not be to everyone’s taste. In fact, it is at the base of the cream the Strega liqueur, typical of the area. We are talking about a clever cream because it is cooked directly in the oven. On the surface instead we have ladyfingers, for a decidedly innovative result.

Benevento tart

Ingredients

For the pastry

00 flour 250 g
eggs 1
butter 125 g
granulated sugar 100 g
1\2 lemon zest
salt 1 pinch

For the stuffing

Savoyard
milk 600 ml
eggs 3
1\2 lemon zest
granulated sugar 250 g
Strega liqueur 30 ml
vanilla extract 1\2 teaspoon
powdered sugar

Preparation

The first thing to do to prepare the Benevento tart It’s shortcrust pastry. Start by mixing the egg and butter at room temperature. Always working, incorporate the others ingredients, one by one: the egg, the pinch of salt, the grated lemon zest and the flour. You have to get a smooth and homogeneous dough, cover with cling film and leave to rest in the refrigerator for 30 minutes. Meanwhile, put the milk in a saucepan together with the grated lemon peel and vanilla extract. Bring it to the boil and turn off. When it is lukewarm, add the beaten eggs, the Strega liqueur and the sugar.

Mix well and keep aside. Resume the shortcrust pastry and roll it out. Butter and flour the pan and place the dough inside. Place the pastry on top the Savoyards, cutting them where necessary to make them fit into the spaces and cover the entire surface. Pour the milk and liqueur mixture onto the biscuits. Leave to rest for 10 minutes, then cook in a preheated oven 180 degrees for 35 minutes. Once ready, let it cool, then finish with a nice sprinkling of icing sugar. Your Benevento tart ready. Enjoy your meal.

Chef Gordon Ramsay Recipes