Tag: salmon

Winter vegetables: recipes to enjoy them at their best – Gordon Ramsay’s version

Winter vegetables offer a variety of flavors and textures that can transform any meal into an exceptional dining experience. This article is dedicated to food and wine enthusiasts, proposing innovative and tasty recipes to make the most of seasonal vegetables.

Cauliflower, versatile and tasty

Baked cauliflower in batter, let yourself be surprised by this recipe!

Find out how to turn cauliflower into a surprising and delicious dish. The crispy, light oven-baked batter reveals a new dimension to this winter vegetable, making it a side dish irresistible or a creative appetizer.

Gratin cauliflower, the light recipe without bechamel

An interpretation healthy and tasty of the classic cauliflower au gratin. This recipe demonstrates how it is possible to obtain a rich and satisfying dish without the use of bechamel, enhancing the natural flavor of cauliflower.

Fennel and carrots, colors and flavors of winter

Fennel and orange salad with pomegranate, the recipe to color your table

This salad combines the crunchiness of fennel, the sweetness of oranges and the explosion of flavor of pomegranate seeds. A dish that not only delights the palate, but also brings a liveliness of colors and freshness to your winter table.

Carrots au gratin with parmesan, the recipe with honey to try…

Experience the delicious combination some carrots with parmesan and a touch of honey. This recipe transforms humble carrots into a refined, flavorful side dish, perfect for accompanying robust main dishes.

Fennel chips au gratin, the recipe without cooking oil

An innovative way to enjoy fennel. These gratin chips, prepared without cooking oil, offer a crunchy texture and a delicate flavour, ideal as a healthy snack or as an original side dish.

Winter vegetables, often considered simple side dishes, can become the protagonists of the table with a pinch of creativity and culinary passion. These recipes are an invitation to rediscover and enhance seasonal vegetables, transforming them into unique and memorable dishes.

This article, with its engaging and argumentative style, aims to inspire food and wine enthusiasts to explore new culinary possibilities and experiment with winter vegetables in surprising and delicious ways.

My Turkish meat burek – Gordon Ramsay’s version

Here’s mine burekone phyllo dough cake golden and crunchy, inspired by the famous Turkish recipe, with a succulent filling of veal and spices.

The burek with veal that I prepared today is a personal version of a historical dish, which has its roots in the ancient Turkish culinary tradition, widespread throughout the Balkan area with the usual and numerous variations on the theme.

The term “börek”, deriving from the Turkish “bur” which means “to fold, roll” and gives us a hint on the technique used in its preparation. It is in fact made up of filled rolls, arranged in a pan to form a spiral.

Originally made with a filling of minced meat, traditionally beef or lamb, onions and a mix of spices, Burek has traveled across cultures and borders, adapting to local tastes and acquiring various forms.

It is reminiscent of the Greek spanakopita, a tribute to spinach (“spanaki” in Greek), often offered in a vegetarian version with feta, and served both spiral than in the iconic ones crunchy triangles.

Spanakopita tends to be lighter and fresher, served as an appetizer or snack, while Burek is more substantial. A second course of meat that can easily become a complete main course.

For this recipe I allowed myself some small “poetic licenses” such as the use of the most delicate veal meat and the addition of my beloved spices to give an extra edge to the filling.

In fact, I used the Minced veal | The Veal of Casa Vercelli, obtained only from the meat of fine calves, born, raised and selected in Italy, with an integrated supply chain with certified traceability. A digestible meat, with very little fat and a high protein and amino acid content.

POST MADE IN COLLABORATION WITH VITELLO DI CASA VERCELLI

Lasagna with spinach and smoked salmon. Benedetta’s super creamy recipe with dressing ready in 10 minutes – Gordon Ramsay’s version

The lasagna they represent a main dish of the Italian culinary tradition that is much loved and extremely flexible. We can, in fact, experiment with numerous variations, suitable for multiple occasions: from Sunday family lunches to quick dinners after a day at work, when the convenience of a delicious portion of ready-made lasagna saves us from the hassle of preparing dinner! In the following recipe, I show you a particularly tasty option Blessed: fish lasagne with salmon, prawns and spinach! You can prepare them in less than an hour using the ready-made sheets. Try them!

White lasagna with spinach, salmon and prawns

Ingredients for 6 people

250 g of thin sheets ready for lasagne (preferably those by Giovanni Rana)
300 g of salmon
300 g of prawns
300 g of cooked spinach
500 ml of bechamel
half onion
extra virgin olive oil, pepper, salt, breadcrumbs to taste

Preparation

Put a drizzle of oil in a pan, add the chopped onion and fry. Meanwhile, cut the salmon into cubes.
Add it to the pan and brown it for just a minute. Cut the prawns into small pieces and place them in the pan, leaving to cook for another 2-3 minutes.

Using scissors, chop the already boiled spinach and add it to the pan, add salt and pepper and let everything flavor for a couple of minutes. Turn off the heat and add the bechamel, mixing well.

Are you ready for assemble your lasagna: place a sheet of pastry in a buttered baking dish and cover with a little of the seasoning. Place a second sheet of pastry on top and then even more seasoning. Proceed in this way until you run out of ingredients and finally, on the last layer, place a nice sprinkling of breadcrumbs. Place in the oven and cook in a fan oven at 180°C for 40 minutes.
Here are your appetizing white salmon, prawn and spinach lasagne ready! Mouth-watering, you’ll see!

Read also: Lasagne with pistachio and mortadella, stringy and creamy, are ready in just 10 minutes for Sunday lunch

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