Tag: melon

Piedmontese Stuffed Peaches – Yet another food blog – Gordon Ramsay’s version

Piedmontese Stuffed Peaches - Yet another food blog


These stuffed peaches are a traditional Piedmontese recipe that combines the sweetness of peaches with the intense flavor of amaretti and cocoa. This is my version with peaches in syrup.

Piedmontese stuffed peaches are a typical dessert of the gastronomic tradition of Piedmont, born in the countryside where peaches were a very common fruit. This simple but tasty recipe combines easily available ingredients, such as this tasty seasonal fruit, amaretti biscuits and almonds, creating a dessert with a unique flavour.

For the Piedmontese stuffed peaches recipe, yellow peaches or nectarines are usually used. Yellow peaches have firm, juicy flesh that holds its shape well during cooking, while nectarines, which are a fuzzless variety of peaches, offer a similar texture with smooth skin. These types of peaches are ideal because they do not fall apart easily during cooking and absorb the flavors of the filling well.

The variations

Authentic variations may include adding dark chocolate to the filling or flavors such as vanilla and cinnamon. In some versions, peaches are cooked in their own syrup to intensify the flavor and sweetness of the filling. In others, they are nuanced with wine.

Some modern variations include the addition of dry biscuits instead of amaretti or the use of walnuts instead of almonds. Another interesting alternative that I like to experiment with is the use of apricots, which offer a pleasant variation in taste and size… to eat in one bite!

I like to crumble a macaroon on the cooked stuffed peaches before serving and decorate with mint leaves for a contrast in color and texture. And if you also want to add a temperature contrast, you can serve them hot with a scoop of cream ice cream!

Stuffed peaches all year round

Stuffed peaches can be made at any time of the year thanks to the use of peaches in syrup*, which not only allow you to have a pantry ingredient always available, but they also reduce cooking times while maintaining the original taste.

By using peaches in syrup, in fact, the dessert is ready in a few minutes, without giving up the tradition and authentic flavor of the Piedmontese recipe.


Rice salad, Benedetta’s tricks and tips for making it perfect. What do you put in the rice cooking water – Gordon Ramsay’s version

new rice salad


Fresh and light, the rice salad it is the true protagonist of the summer! Perfect for when you want fresh, colorful and quick to prepare dishes. Here are some tips from Benedetta Rossi on how to create a delicious rice salad with a variety of ingredients. This unique dish is ideal for lunch, dinner, at work or on the beach.

Which rice to choose?

Ribe rice: This parboiled rice, steamed before peeling, is very resistant to cooking, preventing it from overcooking. Maintains shape and texture, making it the perfect choice.

Baldo rice: With long, semi-tapered grains, this variety stands out for its consistency and cooking resistance, ideal for a full-bodied rice salad.

Carnaroli or Arborio: These rices, often used for risotto, also work well in rice salad thanks to their large, sturdy grains that maintain texture.

Thaibonnet rice: With long, tapered grains, this rice is perfect for rice salad. The beans remain separate and light.

Venus rice: A fine brown rice grown in Italy, ideal for rice salads with fish and vegetables.

Preparation of the rice salad:

1. Cooking rice: Fill a pan with plenty of water and bring it to the boil. Add salt and put a drizzle of oil into the water and finally pour in the rice. Cook it for about 15 minutes, stirring occasionally to prevent it from sticking.

2. Cooling the rice: Once cooked al dente, quickly cool the rice to stop cooking and prevent it from becoming sticky. A useful trick is to fill a large bowl with cold water and place a colander inside. Drain the rice in a colander immersed in cold water to stop cooking and remove excess salt. After a few minutes, drain it well.

3.Seasoning: In a large bowl, mix the cooled rice with your favorite ingredients. You can use grilled or chopped fresh vegetables (like cherry tomatoes, peppers, carrots and cucumbers), olives, tuna, diced cheeses and maybe some pickles for an extra pop of flavor. Season with salt and complete with a drizzle of extra virgin olive oil.

It is very important to mix the rice well with the seasoning to distribute all the ingredients evenly. The rice salad is even better if prepared in advance and left to rest, so that the flavors blend.

Read also: Sicilian rice salad, better than the classic one with anchovies, cherry tomatoes and a special ingredient that makes it unique

new rice salad




Palermo Ratatouille or Canazzu, Serve cold and prepare in advance. Better than a caponata – Gordon Ramsay’s version

ratatouille palermitana


Palermo ratatouille, also known as “Canazzu,” is a traditional dish that embodies the authentic flavors of the Mediterranean. This delicious mix of vegetablesprepared with simplicity and love, has a fascinating history: the women of Palermo prepared it for their families men busy in the fields, filling loaves of bread without the crumbs with Canazzu for a nutritious and tasty meal. Today, this dish continues to be appreciated for its rich flavor and its versatility, ideal for serving warm or coldperfect for any occasion.

Palermo Ratatouille

Ingredients for 4

  • 4 potatoes
  • 1 yellow pepper
  • 1 red pepper
  • 2 aubergines
  • 2 vine tomatoes
  • 1 onion
  • Extra virgin olive oil
  • salt
  • Pepper
  • Mint
  • Basil


Start preparing the Palermo ratatouille peeling the onion and thinly slicing it into crescent shapes. Sauté it in a saucepan with extra virgin olive oil until tender transparent. Add the potatoes, previously peeled and cut into chunks, and let them brown for a few minutes. Then add the tomatoes cut into quarters, allowing them to flavor briefly. Continue adding a drizzle of hot water and the peppers, peeled and cut into chunks.

Also incorporate the eggplants cut into cubes, salt and pepper to taste. Add a little more hot water, cover and simmer until the potatoes are soft but not mushy. Serve the Canazzu warm or cold, garnished with fresh leaves of basil and mint. This delicious dish is perfect for a light lunch or as a side dish in a summer dinner, offering a journey into the authentic flavors of Palermo tradition. Enjoy your meal!


Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page