Tag: hard-shell clam dairy

Carbonara: secrets and variations of the classic recipe – Gordon Ramsay’s version

Carbonara is one of the most loved dishes of Italian cuisine, with its creamy sauce based on eggs, cheese and crispy bacon. But what are they? the secrets and variations of the classic recipe that make this dish so irresistible? Let’s find out together.

The origin and tradition of carbonara

The carbonara has disputed origins, with some theories tracing it back to the cuisine of Roman charcoal burners, while others link it to American troops during the Second World War. However, one thing is certain: carbonara has become a classic of Italian cuisineloved throughout the world for its simplicity and goodness.

The key ingredients

The classic carbonara recipe requires few but high quality ingredients. Fresh eggs, pecorino romano or parmigiano reggiano, bacon or bacon and black pepper are the fundamental elements to create the creamy and tasty sauce that characterizes this dish. Choosing the right ingredients is essential to obtain an authentic and delicious carbonara.

The perfect technique

The preparation of carbonara requires a certain amount of time ability and be careful to prevent the eggs from curdling too quickly and becoming an omelette. It’s important stir the sauce continuously as it is added to the hot pasta, so as to obtain a creamy and smooth consistency. The pasta must be al dente and well seasoned with the sauce, to ensure a perfect balance of flavours.

Modern variations and reinterpretations

Although the classic recipe is a masterpiece of simplicity and taste, there are numerous variations and reinterpretations of carbonara that add a personal and creative touch to this traditional dish.

Seafood carbonara

A popular variant of carbonara is the seafood version, which replaces pancetta with seafood as mussels And clams. This version adds a salty, marine flavor to the carbonara, creating an interesting contrast with the creaminess of the sauce.

Vegetarian carbonara

For non-carnivores, there is a vegetarian version of carbonara which replaces the bacon with mushrooms or courgettes. This variant maintains the creaminess and flavor of traditional carbonara, but with a light and vegetal touch.

Carbonara is a versatile dish appreciated all over the world for its simplicity and goodness. Knowing the secrets and variations of the classic recipe can enrich your culinary experience and bring a touch of creativity to your table. Enjoy your meal!

Sweet couscous with the ancient recipe of the nuns of Agrigento, the best forgotten dessert there is – Gordon Ramsay’s version

Sweet couscous it is a typical recipe from Sicily, in particular from the Agrigento area. The Cistercian nuns still prepare it here today, never sharing it with anyone the secret of the recipe. But in every part of the island attempts are being made to replicate it, with all different methods. To accompany the preparation obviously typical local products, like pistachios and almonds, which are never missing. This course can be served at breakfastaccompanied by fresh fruit and yogurt, or at the end of the meal with a nice mascarpone and blueberry cream.

Sweet cous cous

Ingredients x 4

pre-cooked couscous 200 g
currants 200 g
sugar 160 g
orange juice 120 ml
shelled pistachios 80 g
peeled almonds 80 g
dark chocolate 30 g
cardamom seeds 3
lemon peels 2
orange peels 2
clove 1
salt

Preparation

The first thing to do to prepare sweet couscous is to lightly crush the clove and cardamom seeds. Place them in a saucepan and combine the other ingredients: orange juice, 50 grams of sugar, 80 ml of water, lemon and orange peel and a pinch of salt. Put on the heat and let it go until it reaches the boil. Filter the sauce and pour it over the couscous. Let it marinate for 15 minutes, then crumble it helping yourself with a fork. In a blender, combine pistachios, almonds and 20 grams of sugar and reduce them to powder.

Add the mixture to the couscous together with another 20 grams of sugar and amalgamate. Also shell the currants. Add 50 grams to the couscous and completed with chopped dark chocolate. Mix again. In a saucepan, combine the remaining currants, 150 ml of water and the last 70 grams of sugar. Cook everything for 10 minutes, then blend helping yourself with an immersion blender. Serve the couscous accompanying it with this sweet sauce. Yours sweet cous cous it’s ready. Enjoy your meal.

Sorrento style gnocchi – Yet another cooking blog – Gordon Ramsay’s version

The Sorrento style gnocchi they are an iconic dish of the Italian tradition, in particular of the gastronomic culture of Campania, where the flavors of the sea meet those of the land in a perfect combination of taste and tradition.

This preparation takes its name from the city of Sorrento, and is an example of how Italian cuisine is capable of transforming simple ingredients into memorable dishes, capable of telling local stories and customs.

The Sorrento gnocchi recipe comes from a base of potato gnocchi, a poor dish of the peasant tradition, enriched by the intense flavor of tomato puree. The circle is completed by the scent of fresh basil and the softness of fiordilatte mozzarella, which, when melted, creates irresistible contrasts and textures.

This vegetarian first course is finally grilled in the oven, creating a golden crust that always wins everyone over. I don’t know about you, but as a family, we always fight over the crunchiest parts. Because this is a dish that I love to share with my loved ones, both in its preparation… and at the table!

However, if you are in a hurry, I recommend using some fresh potato gnocchi*.

And if you’re looking for an autumnal version of gnocchi, I invite you to try mine pumpkin gnocchi.