Tag: tomatoes — crushed

Recipes with savoy cabbage: recipes and techniques – Gordon Ramsay’s version

Savoy cabbage, with its strong flavor and versatility, is an ingredient that offers infinite possibilities in the kitchen. This winter vegetable can transform everyday meals into extraordinary dining experiences. In this article, we will explore some innovative recipes and surprising techniques to make the best use of savoy cabbage, demonstrating how this humble ingredient can become the protagonist of delicious and original dishes.

Innovation in the kitchen

Cabbage cutlets, the super original recipe

The cabbage cutlets represent a creative and vegetal reinterpretation of the classic dish. This recipe turns cabbage leaves into one crunchy and tasty delicacy, ideal for those looking for a vegetable alternative without giving up the pleasure of a golden and tasty cutlet. It is a dish that surprises and satisfies, perfect for an informal dinner or a nutritious lunch.

Pan-fried Chinese ravioli, the recipe for your homemade jiaozi

Pan-fried Chinese dumplings, or jiaozi, with savoy cabbage are an excellent choice for exploring flavors of oriental cuisine. The savoy cabbage adds a crunchy and fresh note to the filling, creating a pleasant contrast with the golden and crunchy exterior of the ravioli. They are ideal for an exotic and flavourful meal.

Tradition and comfort

Tuscan ribollita, the queen of soups

Tuscan ribollita is the queen of soups, a dish rich in history and flavour. Savoy cabbage, a fundamental element of the recipe, blends harmoniously with the other ingredients, creating a comforting and nutritious dish, perfect for winter evenings.

Cabbage and potato soup, the creamy and tasty recipe

Cabbage and potato soup is a classic example of how simplicity can be synonymous with taste and comfort. The savoy cabbage adds a rustic and tasty note, while the potatoes give creaminess. This soup is ideal for those looking for a warm and enveloping dish, perfect for warming up cold winter evenings.

Potato and savoy cabbage lasagna, a complete dish that will drive anyone crazy!

Potato and cabbage lasagna is a complete and innovative dish that reinvents the classic lasagna. The combination of potatoes and savoy cabbage creates a mix of textures and flavors that conquers at first taste, making it a unique dish that can satisfy all palates.

Savoy cabbage, with its endless culinary possibilities, can be the unexpected hero of your kitchen. Whether you are looking for new gastronomic adventures or comfort food, these recipes demonstrate how savoy cabbage can be transformed into surprising and delicious dishes, perfect for any occasion. Happy culinary exploration!

Vincisgrassi by Benedetta, the quickest and tastiest traditional lasagna from the Marche region. How to make ragù – Gordon Ramsay’s version

THE vincisgrassi it’s typical lasagna from the Marche region, a traditional rustic dish, rich, substantial and delicious. The recipe has many local variations, and each family has its own personal version. Typically, the preparation involves seven layers of pastry and using chicken giblets in the sauce. Beyond these common characteristics, the process adapts to the personal tastes and culinary creativity of those who prepare them. You too can try to re-propose the delicious recipe Blessed!

Marche lasagna

Ingredients

500 g of fresh lasagne
2 l of tomato puree
1 kg of lean minced meat
100 g chicken breasts and livers
400 g mozzarella
100 g grated cheese
2 sticks of celery
2 carrots
1 onion
2 cloves
500ml water
100 ml white wine
200 ml extra virgin olive oil
Salt to taste

Preparation

Start by preparing the juice: pour the oil into a pan with high sides, then add the carrots and celery cut in half and the onion with the cloves skewered. Also add the minced meat and the giblets cut into small pieces. Brown and add the white wine. Once the wine has evaporated, add the tomato puree and water. Season with salt and let simmer for at least 2 hours, stirring occasionally.

Go to lasagna: boil it and, as soon as it is drained, stop cooking by running it under cold water. Then place the sheets to dry on a cloth.

Proceed with the composition of the vincisgrassi, alternating the ragù with the puff pastry, mozzarella and parmesan for 7 layers in a high-sided baking dish. Finish with a layer of ragù sprinkled with plenty of parmesan.

Bake in a preheated fan oven at 180°C for 40-45 minutes, or until a delicious and crunchy crust forms on the surface. The vincisgrassi are ready!

Read also: Log of lasagne with sauce, the beautiful and delicious Christmas first course with the trick to seal them and keep their shape

Calamarata recipe with cod and cherry tomatoes – Gordon Ramsay’s version

There calamarata with cod and cherry tomatoes it is a simple and tasty first course, ideal for all special occasions, especially the Christmas holidays.

The recipe is very easy to prepare, but the secret to obtaining an irresistible sauce is to use quality ingredients.

Let’s start from salted cod: I purchased a beautiful cod fillet already soaked from my trusted fishmonger to make sure it had been desalted to the right point. I removed the skin and thorns and cut it into bite-sized pieces. For the sauce I chose i cherry tomatoes cherry tomatoes, but alternatively you can also use datterini tomatoes. To make the dish even more appetizing I added capers (previously desalted) and pitted Taggiasca olives (which I love). A little fresh parsley to complete everything and I assure you that the result is spectacular!

I recommend you try this recipe, it will conquer everyone!

What is the difference between cod, cod and stockfish?

We’ve all asked ourselves this at least once, but in the end… what’s the difference? Cod is salted cod. The salting process lasts about three weeks: the cod are placed in large boxes, covered with salt and turned every 4-5 days so that they can absorb all the salt and lose excess water. The stockfishhowever, it is sun-dried cod on special racks for three months. It seems that his name comes from Norwegian stokkfisk or from Old Dutch stocvischor “stick fish” or “dried fish on sticks”.

The extra idea for your calamarata

To make the dish even more colorful you can use a mix of red and yellow cherry tomatoes. They will give a more sophisticated and even more appetizing touch.

What wine to pair with?

The perfect wine to pair with this first course is definitely a Greco di Tufo: fresh, tasty and full of energy, it is fantastic with cod and tomato.

All ready to cook? Save these recipes for next time and let’s get started!