Tag: Hazelnut

Etna lemon linguine with Giorgio Locatelli’s secret recipe, Sicily in a bite, super creamy and good – Gordon Ramsay’s version

spaghetti with lemon cream


spaghetti with lemon cream

Etna PGI lemon linguine they are a fragrant and colorful dish with the flavor of Sicily. Today we will see the recipe of Giorgio Locatelli, a chef who has established himself in the panorama of Italian cuisine thanks to his participation in the television program Masterchef as a judge. But not only in Italy, the chef was also the first to obtain one Michelin star outside our peninsula. What distinguishes it is the attention to sustainability, the promotion of always seasonal foods, like this dish, which with every bite makes us feel the Mediterranean on our palate.

Linguine with Etna PGI lemon

Ingredients

  • linguine 120 g
  • breed broth 400 ml
  • chili pepper 1
  • breadcrumbs 2 tbsp
  • anchovies 3 fillets
  • garlic 2 cloves
  • yellow cherry tomatoes 8
  • lemon 1
  • salt
  • pepper
  • chopped parsley 1 tbsp
  • extra virgin olive oil 4 tablespoons

Preparation

The first thing to do to prepare Etna PGI lemon linguine is to heat a spoonful of extra virgin olive oil in a pan. Brown the garlic clove, then add the anchovies and let them melt. Add the breadcrumbs and toast them for 3 minutes. Rinse the cherry tomatoes, cut them in half and set them aside. In another pan, del diameter as large as linguine, heat more extra virgin olive oil together with the other clove of garlic, the chopped chilli pepper and the grated peel of half a lemon. Fry until all the ingredients release their flavor and then remove the garlic.

Drop the linguine directly into the pan. Cover with the breed broth and risotto the pasta, adding more broth if necessary and stirring constantly. After 7 minutes start drying the linguine. Add salt if necessary. Add the cherry tomatoes and a light squeeze of lemon, chopped parsley and extra virgin olive oil. Stir everything and plated, then complete with breadcrumbs on each plate. Your linguine with Etna PGI lemon they are ready. Enjoy your meal.

Read also: Linguine alla Masaniello, the ancient Neapolitan recipe from Osteria da Carmela, tastier and quicker than garlic and oil with water trick

spaghetti with lemon cream
Photo by Francesco Volpe

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

Sweet cous cous


Sweet cous cous

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.

Poke bowl: the recipe with salmon and avocado – Gordon Ramsay’s version

Poke bowl: the recipe with salmon and avocado


Freshness, flavor and vibrant colors come together in this one poke bowl with salmon and avocado, a recipe that draws inspiration from Hawaiian tradition and is enriched with flavor and crunchiness. A perfect dish for those who want a light and nutritious lunch or a tasty and trendy dinner.

This recipe has its roots in the Hawaiian gastronomic tradition. The term “poke” actually means “to cut into cubes”. Poke was consumed at the end of the day by fishermen, who combined diced freshly caught fish, rice and vegetables in their bowls.

In recent years, this dish has undergone a real evolution, transforming into poke bowls, made with fish, such as salmon or tuna, but opening the way to an infinite range of possibilities.

There original recipe has been enriched with new ingredients and flavours, giving life to a myriad of variations that satisfy all tastes. A trendy and versatile dish, the protagonist of a real business.

Preparing it is really easy and quick: while the Basmati rice* cooks you can dedicate yourself to marinating the salmon and preparing the vegetables, so that your poke bowl becomes a mix of irresistible textures and flavours.

And in just a few minutes you will have created a balanced single dish, with all the nutrients you need.

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