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How many cherries can you eat on a diet? – Gordon Ramsay’s version

How many cherries can you eat on a diet?


The cherries They are one of the most loved and appreciated fruits in the kitchen, thanks to their sweet and juicy flavor that lends itself to many preparations. But how many cherries can you eat on a diet? And what are the benefits of this delicious fruit? Let’s discover together useful tips and information to better appreciate cherries in your daily diet.

How many cherries can you eat on a diet?

Cherries are a fruit rich in antioxidants, vitamins and minerals essential for our body. Thanks to their low calorie content, cherries can be safely consumed even during a slimming diet. However, it is important to pay attention to the quantities to avoid excess sugar and calories.

Tips for a balanced consumption

To fully enjoy the benefits of cherries without exceeding the calories, it is advisable consume a moderate portion, which corresponds to approximately 10-12 cherries. This way, you can enjoy their sweet and fresh flavor without compromising the goals of a balanced diet.

Health Benefits

Cherries are rich in substances that are beneficial to our body, such as vitamin C, which helps strengthen the immune system, and flavonoids, which have anti-inflammatory and antioxidant properties. In addition, cherries are rich in fiber, which aids digestion and helps maintain a sense of satiety.

Delicious ways to enjoy cherries

Cherries can be eaten fresh, but they can also be used in many sweet and savory recipes. Try them in a cherry and almond tart, or add them to a spinach and goat cheese salad for a fresh and fruity touch. Cherries also pair well with aged cheeses and cured meats, creating unique and irresistible contrasts of flavors.

Cherries are a versatile and tasty fruit that can be enjoyed in many ways during a balanced diet. With moderate and conscious consumption, you can enjoy the benefits of this delicious fruit without compromising your health. Enjoy your meal!


Rice Salad, Locatelli’s Tricks to Make It Perfect. Always Follow the Rule of Three and You’ll Never Go Wrong – Gordon Ramsay’s version

Locatelli rice salad


Undisputed queen of summer tables, the rice salad can be transformed into a refined gourmet dish with a few tricks. Rice salad is a fresh solution, easy to prepare and perfect to keep in the refrigerator for a few days. However, it can be heavy if you do not choose the right ingredients and if you do not follow some simple tricks. If you want to revolutionize your idea of ​​rice salad, here are five tips to make it truly unforgettable. Choosing the rice is essential for a perfect rice salad. Opt for varieties that hold up well to cooking, such as Carnaroli or Arborio.

If you are looking for an interesting alternative, Venere rice, with its long and thin shape, it can be an excellent choice. For salads with seafood, try Basmati, whose unique flavor can add an exotic touch to the dish. Make sure the rice you choose maintains a firm texture and does not become sticky. One of the most common problems with rice salad is the sticky consistency of the grains. To avoid this, follow these steps carefully. cooking times indicated on the package and do not exceed 15 minutes. Do not rinse the rice under cold water because it would remove the starch, but spread the grains on a tray and fluff them with a fork.

To cool them quickly, you can place the tray in a sink filled with cold water, similar to a double boiler in reverse. To avoid overloading the rice salad, apply the rule of three: use a maximum of three ingredients in addition to the rice. This will prevent the dish from becoming too rich and heavy. You can choose combinations such as fresh vegetables, olives and cheese cubes, or tuna, cherry tomatoes and Tropea onion.

If you want a ready-made dressing, consider options that include wholesome vegetables, tuna steaks and a tasty sauce made from tomatoes and herbs. The use of mayonnaise in rice salad is a matter of debate. If you decide to add it, do so a day or two after preparation and only if you are sure the salad will be consumed quickly. Mayonnaise can alter the flavors and textures of the dish if stored too long.

Therefore, avoid adding it to freshly prepared salad if you plan to store it for several days. Rice salad should be consumed at room temperature, immediately after removing from the refrigerator. Leave cool naturally the rice before seasoning it and, once seasoned, store it in the refrigerator for no more than three days. Before serving it, remove it from the refrigerator at least half an hour before, to allow the flavors to develop at their best. Now you are ready to make a perfect rice salad.

Read also: Cold Farro Salad, Benedetta’s advice for combining all the ingredients

Locatelli rice salad




Summer Genovese, the clever verb that can be prepared in 10 minutes. Creamy and tastier than the traditional one – Gordon Ramsay’s version

summer Genoese


summer Genoese

A truly exquisite first course, the summer Genoese, also known as “code name pulcinella,” is the quickest and freshest version of the traditional Neapolitan genovese. This dish is prepared in a restaurant in the heart of Naples and uses fresh spring onions and speck as a base. We had no idea that a summer version of this recipe existed until we heard about it, and we decided to experiment with it using all the classic Genoese ingredients. The result? A delight that will conquer you at the first taste!

Summer Genovese


  • 200 g of ziti or penne
  • 5 fresh spring onions
  • 1 carrot
  • 1 tablespoon of tomato pulp
  • 1/2 glass of white wine
  • 150 g of speck
  • 1 small stick of celery
  • Pepper as needed
  • Parmesan cheese to taste
  • Parsley to taste
  • Extra virgin olive oil to taste
  • Salt to taste


Start preparing the summer genoese slicing the spring onions and letting them rest in a bowl with water and white vinegar for about half an hour. In the meantime, cut into pieces the carrot, the celery and the speck. After half an hour, drain the spring onions and dry them with kitchen paper. In a large pan, brown the spring onions for a few seconds, then add the carrot, celery and speck. Add the tomato pulp and white wine, mixing well all the ingredients. Place a pan with plenty of salted water on the heat to cook the pasta.

Although ziti is the typical pasta for Genovese, penne will work just fine. Cook the sauce over medium heat for 20-30 minutes, adding a little of the pasta cooking water from time to time to prevent the sauce from forming it dries out too much. Towards the end, season with salt and pepper, and if you like, add a little chopped parsley. Cook the pasta al dente, drain it and add it to the sauce. Finally, add grated parmesan cheese to taste. Serve your Genoese summer piping hot and get ready to make an encore, because this dish will conquer everyone with its unique and enveloping flavour. Enjoy your meal!


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