Tag: pumpkin

Salmon and artichoke pizza – Yet another cooking blog – Gordon Ramsay’s version

Salmon and artichokes it’s one of my favorite combinations, even on pizza, a tasty and balanced, finger-licking mix.

If you know me, you know: in pizzerias I almost exclusively order pizza Pizza margherita which, with its simplicity, always manages to satisfy me. But at home I like to experiment with new combinations, to be cooked in the traditional oven or in my own electric pizza oven*. A small oven with refractory stone capable of reaching the optimal temperature in just 10 minutes and cooking a stuffed pizza in 4 minutes.

Among my various experiments, the “salmon and artichoke” combo has a special place. I find that this marriage of flavors is really super and that it enhances any preparation, which is why I wanted to make a white pizza with artichoke hearts and smoked salmon.

To prepare the dough I used my tried and tested recipe, but this time, instead of round, with the crust, I rolled out the pizzas with a more elongated and squared shape.

I used smoked salmon in a bag, to be added cold, when serving, but if you want you can use raw salmon, cut into pieces, and you can add it to the pizza while it is cooking.

For the artichokes, you can use fresh ones (here you will find a tutorial to clean artichokes easily and without waste) or opt for frozen and cleaned artichoke hearts.

This salmon and artichoke pizza is without cheese, but you can add your favorite fresh dairy product. If you don’t want the “usual” mozzarella… try stracchino!

Edible seaweed: agar agar and nori – Gordon Ramsay’s version

Edible seaweed: agar agar and nori

Don’t miss the latest news!

Do you want to be notified when we post an update?

No thank you

Yes, certainly

What to eat after amatriciana – MoltoFood – Gordon Ramsay’s version

What to eat after amatriciana is a question that could arise naturally after tasting this rich and tasty dish of the Italian culinary tradition. L’tomato and bacon it is a dish that boasts ancient origins, linked to the city of Amatrice. Characterized by strong ingredients such as bacon, pecorino romano and tomato, it leaves an intense and decisive taste in the mouth. Therefore, choosing what to eat next can be crucial to maintaining balance in the meal and ensuring a pleasant gastronomic experience. The choice must take into account the intensity of the flavors and the meal structure.

What to eat after amatriciana

After enjoying an intense and characteristic dish like amatriciana, the recipe of which can be found here, it is important to move towards dishes that can complementary the experience without overpowering the flavors just tasted. Ideally, you should opt for light second courses or fresh side dishes that help cleanse the palate.

A great choice could be a second of baked fish or grilled, perhaps a sea bass or a sea bream, simply seasoned with oil, lemon, salt and pepper. The fish, with its delicacy, contrasts pleasantly with the robustness of the amatriciana, creating a balance in the meal.

For those who prefer to stick to meats, this could be an option slice of veal grilled, light and digestible, perhaps accompanied by a side dish grilled vegetables or a fresh mixed salad. These choices allow you to maintain a certain lightness after the rich first course.

Let’s not forget the importance of a good vegetable side dish. After such a tasty first course, an arugula and parmesan salad or a mixture of steamed vegetables can be ideal to refresh the palate.

In terms of sweets, after the amatriciana it is advisable to opt for something not too heavy. A lemon sorbet or cream ice cream can conclude the meal lightly, offering a pleasant sensation of freshness.

In short, the choice of what to eat after amatriciana should aim for dishes that balance the intense and rich flavors of the first course, without further weighing down the meal. Opting for light second courses, fresh side dishes and not too elaborate desserts can be the key to a complete and satisfying gastronomic experience.