Tag: version

Pasta ‘nghe la cioffe, the super creamy first course with cauliflower and a touch of seafood from the Teramo tradition – Gordon Ramsay’s version

A tasty variant of the classic dish prepared with the cauliflower. Cauliflower is very versatile in the kitchen, and you can combine it with many other ingredients. Today it was the turn of tuna in oilwhich blended together, gave creaminess and seafood flavor to the dish, all completed with a touch of crunchiness, donated by the bran peppers.

Pasta ‘nghe la cioffe

Ingredients:

180g of mixed pasta
80 g of tuna in oil
150g of cauliflower
extra virgin olive oil
salt
bran peppers
1 clove of garlic

Method:

To prepare mixed pasta with tuna, cauliflower and bran peppers, start cleaning and washing the cauliflower, boil it in plenty of salted water. once cooked, drain it and mash it with the help of a fork, keeping the cooking water.

In a large pan, put a couple of turns of extra virgin olive oil, add the clove of garlic, and let it brown.

Remove the garlic clove and add the tuna.

Fry for a couple of minutes, then add the cabbage, jumbled up. Cook for a few minutes, then add a little cooking water, bring to the boil, add the pasta.

Start cooking by adding water as needed as if you want to risotto it.

Once cooked, plate and before serving complete with bran peppers, a little chopped parsley and, if desired, freshly ground pepper.

Peppers: varieties, benefits and contraindications – Gordon Ramsay’s version

Peppers: varieties, benefits and contraindications

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Broccoli risotto with pecans and stracciatella – Gordon Ramsay’s version

This broccoli risotto It’s perfect if you’re looking for a vegetarian first course rich in flavor and nutrients. With that WOW touch that will amaze your guests.

The protagonists of this risotto are broccoli, seasonal vegetables of the colder months, a precious source of vitamins and minerals. They belong to the family of brassicas and are known for their beneficial properties, including supporting the body’s natural defenses and purifying it of toxins.

In this recipe, risotto is not just a comforting winter dish, but becomes a journey through textures and contrasts, of taste, consistency, color and temperature.

The creaminess of Carnaroli rice* blends with the sweetness of the broccoli cream, while the edible flowers bring a note of lively color that attracts the eye and invites you to taste it for the first time.

The cold milk stracciatella, added at the time of service, offers a pleasant thermal shock, creating a play of temperatures that surprises the palate.

Finally, the crunchiness of the pecans adds that essential chewiness that completes the dish, making each bite a perfect balance between the different elements.