Tag: salmon

Marrakech: 4 unforgettable days in the “Red City” – Gordon Ramsay’s version

Marrakech medina


Located at the foot of the majestic mountains Atlas mountains, Marrakesh it is an ancient city that exudes an aura of mystery and tradition. Known as the “Red City” for the ocher tones of its walls, this enchanting destination attracts travelers with its fascinating mix of culture, thousand-year history and a vibrant atmosphere which leaves an indelible mark on the hearts of those who visit it.

Let yourself be enveloped by the charm of the past and the present as you wander its dusty streets, explore labyrinths of markets and enjoy the incredible diversity of experiences that Marrakech has to offer.

This city is not just a physical place, but a journey through time through centuries of Moroccan history, a fusion of influences Berber, Arab and Europeans that intertwine in a cultural panorama unique and fascinating.

THEn four days, you will have the opportunity to immerse yourself in its lively streets, explore ancient buildings and discover the intact traditions of the rural villages that rise majestically among the Atlas Hills.

A trip to Marrakech it is not simply a travel experience; it is an adventure through the life and customs of a people who proudly preserve their roots while looking towards the future.

Marrakech medina

Day 1: Exploration of the Medina and Jemaa el-Fna

Your first day in Marrakech should start with a tour of the vibrant Jemaa el-Fna Square. This iconic place is the nerve center of the city and offers a fascinating show of culture and traditions.

By day, the square is filled with snake charmers, monkey trainers and street performers entertaining visitors. However, it is important to note that many of these attractions will require a fee, even just for a photo.

The evening, Jemaa el-Fna turns into a lively open-air marketwith numerous stands offering typical, succulent Moroccan food tajine to the fragrant ones fried batters. The lights and sounds that animate the atmosphere make the experience truly evocative, almost like fairy tale “alla Aladdin“.

Afterwards, you can explore the medinadeclared World Heritage Site by UNESCO.

This labyrinth of narrow streets and markets Vivid is the beating heart of the city. You can immerse yourself in the chaotic and vibrant atmosphere, observe the skill of local artisans as they create splendid artefacts and savor the aromas and flavors of the spices exposed in the markets.

There medina it is also a paradise for food lovers shoppingoffering a wide range of souvenirs traditional, from ceramics to copper objects, from carpets to handcrafted leather.

You will live the authentic experience of bargaining spirit of Moroccan culture as you negotiate prices with local vendors: it is part of their culture, and many of them will also bargain for the simple pleasure of doing so.

The key indication is that you cannot negotiate the prices that are displayed (therefore supermarkets or certain shops), for all the rest of the products it will be you and your skills who decide the final figure (their first price is usually very high on purpose, it part of their DNA).

To give you a (quite extreme) example of how negotiations take place, a series of photos with snake charmers started with a request for 400 dirhams (just under €40) and ended with a handshake at 20 dirhams (around €2), after our initial counter-offer of 2 dirhams (20 cents).

Jemaa el-Fna Square

Day 2: Agafay Desert Adventure

The second day could be dedicated to an unforgettable trip to the Agafay desert. Although it is technically not a sandy desert, but rather a rocky, desert-like area, it still offers a fascinating experience.

Here, you will have the opportunity to immerse yourself in Berber culture with a’camel ride at sunset. You will be able to cross the desolate expanses while the sun paints the sky with golden shades, creating a magical and evocative atmosphere.

Enjoy one dinner under the starssavoring traditional Berber dishes while the drums play in the silence of the desert.

Day 3: The southern part of the Medina and the Saadian Tombs

The third day could be dedicated to discovery of the southern part of the medina, less crowded but equally fascinating. Here you will find the Agdal Gardens and the Kasbahan area rich in history and culture.

Pay a visit to Saadian Tombs, a tomb complex that houses the remains of sultans and their families. Admire the intricate architecture and gorgeous art that decorate this historic site.

You could also visit the Bahia Palaceanother architectural gem that enchants visitors with its ornate courtyards, lush gardens and intricate details.

Day 4: Trip to the rural villages of the Atlas

The last day could be reserved for a trip to the rural villages surrounding, located between majestic Atlas mountains.

Here you can completely immerse yourself in typical Arab culture, away from crowded tourist areas. Interact with the local population, discover their centuries-old traditions, enjoy the authentic cuisine and admire the breathtaking views of the surrounding mountains.

Explore local markets, admire traditional crafts and treat yourself to a break from the bustle of the city, embracing the tranquility and authenticity of rural Moroccan life.

Marrakech offers a wide range of culinary delights that reflect the rich Moroccan culinary tradition. Here is a section describing some dishes and flavors to try during your visit to Marrakech, including tajine and rghaif available in the medina for around 10 dirhams (€1).

Tagine

The tajine is an iconic dish of Morocco, it is a stewed meat or fish dish cooked slowly in a container of terracotta shaped like a ladybug. you can find various versions of tajine in Marrakech, each characterized by a unique combination of ingredients such as chicken, lamb, beef or fish, accompanied by spices, dried fruit and vegetables. The aroma of the spices and the softness of the meat make this dish an extraordinary culinary experience.

Tajine typical dish from Marrakech

Rghaif (or Rghayef)

THE rghaif I am a kind of Moroccan pancake or puff pastry made from semolina, often filled with honey, jam, cheese or almonds. They are usually cooked on a hot plate and are available in various places in the medina of Marrakech, where you can enjoy them fresh and hot at an affordable price, often around 10 dirhams (€1).

Street Food

Exploring the medina of Marrakech offers you the opportunity to immerse yourself in the lively scene of street food. Besides rghaif, you can find other delicious snacks like bissara (a broad bean soup), brochette (meat skewers), Moroccan crepes, fresh cut fruit, dried fruit and fruit smoothies.

Saharan coffee

The Saharan coffee it is prepared in a unique way, using boiling sand for cooking. The preparation involves the use of a metal container, called “kanoun“, positioned on a bed of boiling sand. The container is filled with a mixture of coffee and spiceshot water is then added and it is finally immersed in boiling sand.

The heat of the sand It allows the coffee and spice mixture to cook slowly and evenly, allowing the flavors to blend and spread gradually. This preparation method gives Saharan coffee a distinctive and rich tasteenriched by the aromas of spices that combine perfectly with coffee.

The presentation of Saharan coffee cooked in boiling sand is one fascinating show to observe, as well as offering aunique sensory experience in terms of flavor and aroma.

Moroccan tea

Moroccan tea is a traditional drink from Morocco, also known as “mint tea”. This drink is particularly popular and represents an important element of Moroccan culture. It has its own ritual. In the traditional recipe, the tea is served in silver teapots, and poured from a certain height, to allow the infusion to cool first.

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Benedetta’s Tagliolini with smoked salmon. They can be made in 5 minutes while the pasta is cooking. The trick to making them super creamy without cream – Gordon Ramsay’s version

Benedetta's Tagliolini with smoked salmon. They can be made in 5 minutes while the pasta is cooking.  The trick to making them super creamy without cream


THE tagliolini with salmon smoked they are a creamy and tasty first course. Quick and easy to make, with just a few ingredients. Excellent for a last minute lunch, but also for a family lunch. The sauce goes well with all types and shapes of pasta, you can replace the cream with creamy cheeses, or with a bechamel sauce, or just salmon. So as you can see also for this recipe there are many variations, depending on your tastes and/or with what you have at home. I prepared this dish for an unexpected lunch, and I assure you that it was very much appreciated.

Tagliolini with smoked salmon

Ingredients:

  • 160 g of Tagliolini (or other size and type of pasta)
  • 100g of smoked salmon
  • ½ onion
  • Extra virgin olive oil
  • Brandy
  • Nutmeg
  • 1 pack of cooking cream or bechamel or philadelphia
  • salt

Method:

To prepare tagliolini with salmon, start cutting the salmon into small pieces. In a large pan, put a drizzle of extra virgin olive oil, add the very thinly chopped onion, better if you help yourself with a mandolin, and fry it over medium heat but be careful that it does not burn, if necessary, add a drop of water to make it dry without burning. As soon as it turns blonde you can eliminate it if you don’t like it or leave it depending on your taste, and add the salmon.

Brown for a few seconds, then increase the heat and simmer with brandy. As soon as the alcohol has evaporated, add the cream or if you prefer the béchamel will be fine and even better the philadelphia, mix everything, season with salt and flavor with a pinch of nutmeg. Cook the pasta in plenty of lightly salted water, pour it directly into the pan, mix well, plate, complete with chopped parsley, serve and enjoy hot.

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Spanakopita rolled with chard and feta – Gordon Ramsay’s version

Spanakopita arrotolata con bietole e feta


A rolled spanakopitawith a crunchy phyllo pastry shell and a tasty filling of feta cheese and chard sautéed with spices and aromatic herbs.

A pan-baked and rolled variant of the Greek spanakopita, the famous savory pie often also cooked in a rectangular shape or in small single-portioned triangles.

Spanakopita takes its name from the Greek words “spanaki” (spinach) and “pita” (pie). With a base of phyllo dough and a filling of spinach, aromatic herbs and cheese, Spanakopita represents a timeless example of Greek cuisine and Mediterranean, which has spanned the centuries.

As with Turkish borek, spanakopita can also have different fillings. This time, while maintaining the traditional cheese feta*, with its strong and pungent character, I wanted to replace the classic spinach with chard.

If, however, you are interested in the single-portion version of this recipe, to transform this single vegetarian dish into a tasty appetizer, take a look at my phyllo dough triangles with ricotta and spinach.

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