Tag: variations

Carbonara: secrets and variations of the classic recipe – Gordon Ramsay’s version

Carbonara is one of the most loved dishes of Italian cuisine, with its creamy sauce based on eggs, cheese and crispy bacon. But what are they? the secrets and variations of the classic recipe that make this dish so irresistible? Let’s find out together.

The origin and tradition of carbonara

The carbonara has disputed origins, with some theories tracing it back to the cuisine of Roman charcoal burners, while others link it to American troops during the Second World War. However, one thing is certain: carbonara has become a classic of Italian cuisineloved throughout the world for its simplicity and goodness.

The key ingredients

The classic carbonara recipe requires few but high quality ingredients. Fresh eggs, pecorino romano or parmigiano reggiano, bacon or bacon and black pepper are the fundamental elements to create the creamy and tasty sauce that characterizes this dish. Choosing the right ingredients is essential to obtain an authentic and delicious carbonara.

The perfect technique

The preparation of carbonara requires a certain amount of time ability and be careful to prevent the eggs from curdling too quickly and becoming an omelette. It’s important stir the sauce continuously as it is added to the hot pasta, so as to obtain a creamy and smooth consistency. The pasta must be al dente and well seasoned with the sauce, to ensure a perfect balance of flavours.

Modern variations and reinterpretations

Although the classic recipe is a masterpiece of simplicity and taste, there are numerous variations and reinterpretations of carbonara that add a personal and creative touch to this traditional dish.

Seafood carbonara

A popular variant of carbonara is the seafood version, which replaces pancetta with seafood as mussels And clams. This version adds a salty, marine flavor to the carbonara, creating an interesting contrast with the creaminess of the sauce.

Vegetarian carbonara

For non-carnivores, there is a vegetarian version of carbonara which replaces the bacon with mushrooms or courgettes. This variant maintains the creaminess and flavor of traditional carbonara, but with a light and vegetal touch.

Carbonara is a versatile dish appreciated all over the world for its simplicity and goodness. Knowing the secrets and variations of the classic recipe can enrich your culinary experience and bring a touch of creativity to your table. Enjoy your meal!

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Recipe, Tips and Delicious Variations! – Gordon Ramsay’s version

The Vegetable soup it’s a first course heat, greet and rich in vitamins; based on seasonal vegetables clean first and cut into piecesThen cooked in a pot In the end blend or pass through a food mill where you get the typical one creamy consistency And velvety. Served with drizzle of extra virgin olive oil and if you like gods toastAnd excellent alternative at Minestrone, for children and beyond!

Exist different versions regional. What I’m sharing today is the Vegetable puree recipe from the my mum. The most infallible classicaccompanied by many Advice illustrated with step by step photos for a very good result! Just think, even my daughter loved it As a child she didn’t eat chopped vegetables.

It is a preparation easy And very fast. The choice of fresh vegetables it is essential to have a vegetable puree tasty and balanced: You can choose the ones you like most. Starting from a base of carrots, celery, onion, potatoes, peas, zuchinis you can add tomatoes, spinach. But also if they are in season black cabbage, broccoli, cabbage, chard, pumpkin, white cauliflower. If desired, even a handful of legumes they give substance and proteins.

From this simple base you can create tasty variations which you find in method. In order to always prepare a vegetable puree new, rich And original! Perfect for warm you up on cold winter days both for lunch that for dinnertogether with other delicious and good-for-you treats such as pumpkin cream soup, Tuscan Ribollita and Pancotto which I recommend!

Vegetable puree recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	30 minutes	45 minutes


Bass	Italian	190 Kcal

Ingredients

Quantity for 4 people
1 large onion 1 stick of celery 2 carrots 3 potatoes 3 tomatoes 200 g of white cauliflower (which you can replace or mix everything together with broccoli, cabbage, pumpkin) 200 g of peas (which you can replace with beans) 2 courgettes 100 g of spinach (which you can replace or mix with black cabbage) extra virgin olive oil Salt to taste water to taste

Quantity for 4 people

1 large onion

1 stick of celery

2 carrots

3 potatoes

3 tomatoes

200 g of white cauliflower (which you can replace or mix everything together with broccoli, cabbage, pumpkin)

200 g of peas (which you can replace with beans)

2 courgettes

100 g of spinach (which you can replace or mix with black cabbage)

extra virgin olive oil

Salt to taste

water to taste

Method

How to make vegetable puree

First of all, wash all the vegetables and cut them into squares, including cauliflower:

how to make vegetable puree - Recipe by Tavolartegusto

Then clean the spinach leaves, removing the soil. If you have also chosen black cabbage, take care to eliminate the hard parts, using only the softer side leaves.

Then in a tall, large pan, fry the oil, onion, carrot and celery for 3 minutes with 2 – 3 tablespoons of oil.

Then add cauliflower, potatoes, tomatoes, courgettes and all the vegetables with a harder consistency: (leaving spinach and chard aside)

cook the vegetable puree - Recipe by Tavolartegusto

Finally let it cook for 10 minutes on a low heat.

Then add the other leafy vegetables.

Finally add 6 – 7 glasses of boiling water until the vegetables are completely covered.

At this point, close the lid, lower the heat and leave to cook slowly for about 30 minutes.

They must be soft and cooked, but still coloured, a sign that they have retained their nutritional properties.

Add salt only at the end of cooking.

Finally you will find a brothy soup full of chopped vegetables

blend everything with a blender or food mill.

You decide the consistency, more or less fluid, it is important that it is perfectly smooth.

If it is too thick, add a few tablespoons of hot water. If it is too liquid, put it back on the heat to thicken!

Season with a drizzle of oil, a sprinkling of pepper and if you like with croutons

Here’s yours ready Vegetable soup

vegetable puree recipe - Recipe by Tavolartegusto

Frequent questions

What is the difference between vegetable puree and cream soup?

There difference Between Vegetable soup and Velvety is in the consistency: the vegetable puree is less dense given the absence of thickeners such as potatoes and cream.

Variants Vegetable puree

1) with crispy baconAnd. First of all, sear slices of bacon or bacon in a pan without oil for 2 minutes on both sides and serve the vegetable puree with bacon.

2) at the end of the preparation, after placing on the plates, add a handful of oilseeds: pumpkin, flax, chia. Present it as the potato cream soup is special!

3) with addition of cheese: ricotta quenelle, small pieces of brie or montasio. The classic parmesan is also excellent.

4) Finally you can foresee the addition of pasta, from the small one to dumplings. It’s delicious!

storage

The vegetable puree can be kept perfectly in the fridge for 3 days, preferably sealed in an airtight container.

You can also proceed to freeze it, once cold, already portioned into containers or disposable glasses.

If you love this dish, also discover my entire collection of Soups and Soups