Tag: sea cucumber

Risotto with mushrooms and sweet cheeses, Philippe Léveillé’s creamiest recipe in the world for more than 70 years – Gordon Ramsay’s version

Risotto with mushrooms and sweet cheeses it is a very special dish. It turns 70 but is still incredibly contemporary today. You can try it at Miramonti the Other, a restaurant located in Brescia and whose head chef is Philippe Leveille. But it wasn’t the French who invented the recipe. The cook who holds the credit is Mary Muffolini, which already held a Michelin star. The dish was on the menu when the restaurant opened in 1981, and is still in great demand. But in reality the woman was already cooking it successfully since the early 1950s. An ancient recipe far from the usual culinary conventions.

Risotto with mushrooms and sweet cheeses

Ingredients

rice 140 g
butter 100 g
porcini mushrooms 60 g
saffron threads 1 g
Collio cheese 40 g
Bagolino cheese 30 g
local cheese from Valtrompia 40 g
vegetable broth
White wine
salt

Preparation

The first thing to do to prepare risotto with mushrooms and sweet cheeses is to melt the butter in the pan. Add the rice and toast it for a few minutes. Deglaze with white wine. When the alcoholic part has evaporated you can start risottoadding the vegetable broth little at a time. Stir often to keep it from attacking. In a pan, brown the porcini mushrooms, which you have previously cleaned and cut into slices. Add half of it to the risotto together with the saffron. For every ladle of broth that you pour into the rice, also add a small piece of butter.

When the rice is cooked, turn off the heat and stir with the first two cheeses that you have previously grated: the local Valtrompia cheese and the Bagolino formagella. Season with salt and mix vigorously. Transfer everything into a baking dish. On the surface, cover it with the Collio formagella cut into slices. Cook at 180 degrees in preheated oven for 1 minute. Take out and complete with the other half of the porcini mushrooms. Yours risotto with mushrooms and sweet cheeses it’s ready. Enjoy your meal.

Read also: Risotto with Cannavacciuolo scampi cream, the perfect first course for New Year’s Eve. What does he add to make it super creamy

Octopus skewers with Thai green curry – Gordon Ramsay’s version

Delicious octopus skewers served on a lake of vegetable puree flavored with a delicately spicy blend of Thai spices and the enveloping note of coconut milk.

This recipe will surprise you, in its simplicity, and will win you over with its aromas and textures.

The base on which to place these octopus skewers is a simple one vegetable soupwhich you can make with your favorite vegetables and flavor with Thai “green curry”, available in both dust* that in pasta*.

How to cook octopus to perfection

For these octopus skewers I used an already cooked octopus. If you want to start with fresh (or defrosted) octopus, follow my tried and tested recipe.

In a large pot of boiling salted water, immerse the octopus with a single movement and, once it starts boiling again, cook for about 30 minutes.
Before turning off, test with a fork to check the consistency: the exact cooking time depends on its size, I usually never exceed 800/900 g.
At this point, let the octopus cool in its cooking water in a covered pan. This is the step that will guarantee the softness of the octopus, without the use of the legendary cork.
Once completely cooled, you can proceed with your favorite recipe.

The video recipe for my octopus skewers

Leek cream soup: a creamy and healthy soup! – Gordon Ramsay’s version

There Leek cream soup it’s a hot soup, creamy And greet ideal as first course for thefall and thewinter! The protagonists of the recipe are the leeksa vegetable rich in fibers, vitamins And phosphorus which give the soup a aromatic flavour delicate. In addition there are the potatoes they donate one creaminess unique. The result is one velvety leek and potato soup so exquisite that believe me, it competes to my beloved pumpkin soup!

The preparation really is very easy And fast : Yes cooks everything in one pot ; then yes blend with a blender and decide the more or less soft consistency by diluting with a little water. In this case I served the leek soup with a handful of pan-fried leek rings and a drizzle of extra virgin olive oil. A vegetarian goodness also ideal for those following a vegan diet! But if you want, you can create from this basis tasty variations: as bacon crispy grilled or steamed prawns. Just like the Cauliflower Soup and the comfortable Chickpea Soup it is perfect boiling And smoking both in the cold evenings both for a comforting lunch. If you then want to accompany it with golden croutons and a few pieces of Focaccia it also becomes a complete single dish!

Leek cream soup recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	25 minutes	35 minutes


Bass	Italian	378 Kcal

Ingredients

Quantity for 4 people
500 g of leeks 2 small potatoes extra virgin olive oil 1 bay leaf salt pepper

Quantity for 4 people

500 g of leeks

2 small potatoes

extra virgin olive oil

1 bay leaf

salt

pepper

Equipment:

Method

how to make leek soup

First of all, slice the leeks into rings and place them in a pan (reserving a handful for the seasoning) with oil and the potatoes cut into cubes:

how to make leek soup - Recipe by Tavolartegusto

Then let it brown for 2 minutes, stirring well and finally add about 4 glasses of water and the bay leaf.

Finally, lower the heat and leave to cook with a lid for 25 minutes until the potatoes are soft.

In the meantime, sauté the leek rings set aside in a pan with a drizzle of oil for 2 minutes, so that they become golden on both sides and leave warm.

When the leek soup is ready, blend it with an immersion blender, evaluate the consistency if it is too thick, add a few tablespoons of water, otherwise thicken a little on the heat.

Finally add the salt and mix well

Here’s yours ready Leek cream soup! Serve with pan-fried leek rings, a drizzle of oil and a pinch of pepper, nice and hot!

velvety leek recipe - Recipe by Tavolartegusto

storage

You can keep it in the fridge for 2 days or proceed to freeze your soup in practical single portions.

If you love these hot dishes, also discover my collection of Soups and Stews