Tag: Pepper

Tonnarelli cheese and pepper San Pietrino style, tastier and creamier than the classics with a special addition – Gordon Ramsay’s version

Tonnarelli with san pietrino cacio pepe and courgette flowers they are an intense and enveloping dish. A reinterpretation of the classic Roman cacio e pepe, famous throughout the world for its goodness and simplicity. To accompany her courgette flowers, which go perfectly with this seasoning. Very important the choice of pasta. Tonnarelli are characterized by a square shape given to them by the instrument with which they are made, the guitar. The durum wheat semolina dough gives this format a porous consistency. Each forkful will collect the right seasoning, to make every bite a pleasure.

Tonnarelli cheese, pepper and courgette flowers

Ingredients

tonnarelli 400 g
courgette flowers 200 g
bacon 150 g
pecorino romano 100 g
pepper 20 g
extra virgin olive oil 50 ml
garlic 1 clove
salt 10 g

Preparation

The first thing to do to prepare the tonnarelli cheese, pepper and courgette flowers is to clean the courgette flowers. Remove the stems and pistils, then cut them in strips. Also cut the bacon into strips and brown it in a non-stick pan until it loses all the fat and becomes very crunchy. Keep it aside. In another pan, heat a drizzle of extra virgin olive oil and brown a clove of garlic. Add the courgette flowers and cook them for a few minutes.

Keep aside. In a bowl, combine the grated pecorino, black pepper and a little pasta cooking water. Dilute until you obtain a thick cream. Drain the pasta al dente and immediately transfer it to the pan with the courgette flowers. Also add the crispy bacon and sauté everything. Turn off the heat and pour the pecorino cream over the pasta. Stir and plate. Your tonnarelli cheese, pepper and courgette flowers they are ready. Enjoy your meal.

Lime and pepper risotto, a delicate and fragrant first course. Ideal for a last minute dinner – Gordon Ramsay’s version

If you want to have a romantic dinner or amaze your guests the Lime and pepper risotto is right for you as it is a first course simple, delicate and refined. It stands out for its fresh and citrus flavour, thanks to the presence of lime which gives a pleasant note of acidity, in contrast with the creaminess of the rice. The combination of lime and pepper creates an interesting balance of flavours, with black pepper adding a light spiciness and enhancing the aromas of the dish. Try it now and you will never want to do without it again!

Lime and pepper risotto

Ingredients for 4 people

350 g of Carnaroli rice
1 teaspoon mixed peppercorns
juice of half a lime
1 Lime zest
80 g of Butter
spring onion
salt, vegetable broth to taste

Preparation

Start by toasting the rice in a pan with about half the available butter, leaving it to cook for a couple of minutes over moderate heat. Meanwhile, crush the peppercorns in the mortar.
Subsequently, add the hot broth to the pan, enough to cover the rice by about an inch, and start cooking over a moderate heat.

Finely slice the white part of the spring onion and add it to the pan, while cut the stem part into slices and set it aside temporarily. Add the spring onion scraps to the vegetable broth. Season the risotto with a pinch of crushed pepper and add a light pinch of salt. Continue cooking the risotto by adding the necessary broth.

Once the rice is cooked, remove the pan from the heat and stir in the remaining butter, adding salt to taste. Then add the grated zest of a lime and half of its juice, completing with another pinch of pepper and part of the spring onion stem previously sliced.

Serve your delicate risotto, garnishing each plate with slices of the spring onion stem, a little crushed pepper and a little grated lime zest. Enjoy your meal!

Read also: Puttanesca risotto, even tastier than spaghetti. So creamy and tasty, mouth-watering.

Risotto with cheese and pepper at 7, you’ve never tried them so creamy with the double butter trick – Gordon Ramsay’s version

Risotto with cheese and 7 peppers it is a dish by Viviana Varese, who works in the Rinascita restaurant. The kitchen explores increasingly unexplored environments, inventing gourmet dishes of all kinds. Provided that the market is now saturated, to the point that chefs no longer know what to invent to create expensive and highly requested dishes. We are therefore witnessing a step back: there are more and more people trying to make money the white pasta a delicious dish. This time it’s rice. Surely there is no one who has 7 different peppers at home. But if you wanted to buy them… here’s the recipe.

Risotto with cheese and 7 peppers

Ingredients

pondicherry pepper from India
allspice from Jamaica
muntoc from Indonesia
sechuan from China
Sarawak from Malaysia
Timut from Nepal
Pippali from Java
carnaroli rice 240 g
butter 40 g
sour butter 30 g
parmigiano reggiano 220 g
Amalfi lemon 1
salt
extra virgin olive oil

Preparation

The first thing to do to prepare risotto with cheese and 7 peppers it is pepper powder. In a pan, combine all the types and toast them together. Let cool, then blend. The powder is ready and you can move on to risotto. Heat a nice round of extra virgin olive oil in the pan. Add the rice and toast it for a few minutes. Cover with water and cook for more 10 minutes. Meanwhile, grate the lemon zest not treated. After this time, add the grated Parmigiano Reggiano and start mixing. Then add the butter and stir.

If necessary, add more water. Taste and season with salt. Turn off the heat and move on to plating. Spread the pepper powder at the base of the plate. Continue with the rice, then complete with the grated lemon. Yours risotto with cheese and 7 peppers it’s ready. Incredible how a plain dish has become gourmet to this point. Despite the absurdity, we can assure you that on the palate it is a real pleasure. Enjoy your meal.