Tag: kale

Zucca in saor – Yet another cooking blog – Gordon Ramsay’s version

To make mine pumpkin in saor I was inspired by the traditional Venetian recipe for this seasonal side dish, adding a touch of spices and some personal license.

The term “saor” in Venetian dialect means “flavor” and refers to the preservation method with onions and vinegar used by local fishermen to season and flavor fish, in particular “poor” fish such as sardines.

In short, the Venetian equivalent of the Piedmontese carpione. Beyond fish, I have always used this cooking and preservation method for vegetables too. My favorites are the marinated courgettes that Sandra prepared for me. But with the arrival of autumn I wanted to experiment with a seasonal version with the undisputed queen of this time of year.

This is how my recipe for pumpkin in saor was born.

My version of pumpkin in saor

The traditional recipe sees the pumpkin sliced and cooked in the oven, enriched with caramelized red onions, raisins soaked in water and white wine vinegar. The result is a side dish with a delicate sweet and sour taste, ideal with meat and fish main courses, or as an appetizer alongside cheeses and cured meats.

I replaced the cooking in the oven with a quicker one in the pan, I used the white onion and added a chewable part with the almond flakes. I advise you a pumpkin with firm flesh, such as Violina, Delica or Mantovanafor a perfect result.

Some variations for you

You can prepare the pumpkin in saor in advance and store it in the refrigerator for a few days (up to a maximum of 3 if you do not pasteurize the jar). In this way the flavors will be even more marked and intense.

You can customize this recipe in many ways. Using pine nuts instead of almonds, wine instead of vinegar, rosemary instead of bay leaves. And for an even more autumnal and enveloping result, you can also add a star anisea cinnamon stick and a few juniper berries… you’ll smell what a scent!

Detox herbal teas: purify your body naturally – Gordon Ramsay’s version

In a world where stress and disordered eating can negatively affect our well-being, detox herbal teas emerge as a natural remedy to purify the body and find inner balance. These drinks, made from a skilful blend of herbs, roots and spices, are much more than just a trend: they are a bridge towards a healthier and more conscious lifestyle. In this article, we will explore the world of detox herbal teas, providing advice on how to prepare them at home and suggesting some effective recipes.

The benefits of detox herbal teas

Key ingredients and properties

Detox herbal teas are made up of a variety of ingredients, each with specific beneficial properties. Herbs such as dandelion and milk thistle are known for their properties purifying of the liver, while chamomile and lemon balm are appreciated for their qualities calming and digestive. Ingredients like ginger and turmeric add an anti-inflammatory and metabolism-boosting effect.

Effects on body and mind

In addition to the physical benefits, detox herbal teas also act positively on the mind. They help reduce stress, improve sleep quality and promote an overall sense of well-being. The very ritual of preparing and drinking herbal tea can become a moment of pause and reflection in the hectic day.

Home preparation and recipes

Tips for drying and self-production

To prepare detox herbal teas at home, you can dry the herbs yourself. The drying process can take place in the air, in a dry and shaded place, or using a low temperature dryer. It is important to harvest herbs at the right time, generally before flowering, to ensure the maximum concentration of active ingredients.

Effective recipes for detox

Dandelion and ginger herbal tea: ideal for stimulating liver function. Combine dried dandelion root and a piece of fresh ginger in boiling water.
Infusion of lemon balm and chamomile: perfect for relaxing after a stressful day. Mix lemon balm leaves and dried chamomile flowers.
Decoction of turmeric and black pepper: excellent for the immune system and digestion. Combine turmeric powder with a pinch of black pepper in boiling water.

Detox herbal teas are not only a natural way to support the body in purification, but also a path towards greater psychophysical well-being. Preparing them at home with fresh and dried ingredients allows you not only to benefit from their properties directly, but also to create a moment of connection with nature and with yourself. Let yourself be guided by nature and discover the power of detox herbal teas!

Vincisgrassi by Benedetta, the quickest and tastiest traditional lasagna from the Marche region. How to make ragù – Gordon Ramsay’s version

THE vincisgrassi it’s typical lasagna from the Marche region, a traditional rustic dish, rich, substantial and delicious. The recipe has many local variations, and each family has its own personal version. Typically, the preparation involves seven layers of pastry and using chicken giblets in the sauce. Beyond these common characteristics, the process adapts to the personal tastes and culinary creativity of those who prepare them. You too can try to re-propose the delicious recipe Blessed!

Marche lasagna

Ingredients

500 g of fresh lasagne
2 l of tomato puree
1 kg of lean minced meat
100 g chicken breasts and livers
400 g mozzarella
100 g grated cheese
2 sticks of celery
2 carrots
1 onion
2 cloves
500ml water
100 ml white wine
200 ml extra virgin olive oil
Salt to taste

Preparation

Start by preparing the juice: pour the oil into a pan with high sides, then add the carrots and celery cut in half and the onion with the cloves skewered. Also add the minced meat and the giblets cut into small pieces. Brown and add the white wine. Once the wine has evaporated, add the tomato puree and water. Season with salt and let simmer for at least 2 hours, stirring occasionally.

Go to lasagna: boil it and, as soon as it is drained, stop cooking by running it under cold water. Then place the sheets to dry on a cloth.

Proceed with the composition of the vincisgrassi, alternating the ragù with the puff pastry, mozzarella and parmesan for 7 layers in a high-sided baking dish. Finish with a layer of ragù sprinkled with plenty of parmesan.

Bake in a preheated fan oven at 180°C for 40-45 minutes, or until a delicious and crunchy crust forms on the surface. The vincisgrassi are ready!

Chef Gordon Ramsay Recipes