Tag: Vinegar

Recipe Stew With Potatoes – Gordon Ramsay Recipe – Gordon Ramsay’s version

Recipe Stew With Potatoes - Cuor di Cucina

Great classic of local cuisine! Ancient recipe of the popular tradition originally made with non-precious meat. Poor cut meat needed hours and hours of cooking over low heat to soften. Today, as per tradition, the stew is cooked in the same way.

In this recipe we present the most classic version ever, the one with potatoes!

To prepare it stew with potatoes, with a knife with a smooth and wide blade, cut the meat into chunks of similar size, this small trick is important to obtain uniform cooking.

Let's flour the morsels of meat homogeneously, taking care not to leave out the sides.

Finely chop the carrots, celery and onion.

In a pan, heat the extra virgin olive oil with the aromatic herbs (thyme, bay leaf, sage and rosemary) and add the chopped vegetables. We also add the morsels of meat and brown them over high heat.

Add salt and add the red wine. Let's evaporate the alcohol and add the tomato.

We reduce the flame and cover with the lid. We continue cooking for 2 hours, stirring occasionally and, if the meat gets too dry, add water.

In the meantime we wash and peel the potatoes, cut them into uniform pieces and blanch them for 10 min.

After two hours of cooking the meat, transfer the blanched potatoes to the pan and cook for another 45 minutes or until the potatoes are well cooked. Season with salt and serve the stew when it is still hot!

It is advisable not to add too much salt during cooking. During this phase, the liquids will tend to evaporate and the meat may be too tasty.

About the author

Marina Cecconi

I'm Marina, I'm 37, I'm Friulana and I've been cooking since I was 12. I'm not a quoca by profession but cooking is one of my favorite hobbies. Turning the ladle relaxes me and distracts me from everyday tasks. I had the enormous fortune to see the women of the family cook, all excellent cooks from whom I learned lessons and stole tricks, ranging from traditional Friulian cuisine, mainly peasant, to Genoese and Neapolitan influences. I learned from grandmothers that nothing is thrown away, and therefore I will propose, as far as possible, also recipes for "recycling" and emptying the fridge.

Arroz Con Pollo Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Arroz Con Pollo Recipe - Cuor di Cucina

We begin our preparation by boiling the chicken in 2 liters of salted water by adding a clove of garlic and a yellow onion.

We boil for 30 minutes. After this time, separate the broth from the chicken and once it is cold, debon it and cut it into strips.

In the meantime we transfer the rice in a narrow mesh colander. Let's shake it lightly under running water. In this way we will wash away the excess starch and in cooking we will obtain soft and well detached grains. We continue the operation until the water is clear.

We dip the rice in broth obtained by cooking the chicken, we add it saffron and if necessary, add salt.

Let it cook until the broth is completely absorbed by the rice.

At this point add a round of extra virgin olive oil and let the rice rest for about 15 minutes with the lid on.

In the meantime we prepare the vegetables: wash and julienne the peppers, a blonde onion and carrots.

In a pan we fry the olive oil with a clove of garlic, add the peppers and onion.

After a few minutes, add the carrots, peas (previously boiled) and finally the chicken.

Season with salt and season with curry, cumin and parsley.

Finally we add the rice. Mix all the ingredients and remove the pan from the heat.

Preparation of the pico de gallo: wash the red onion and cut it into cubes, sprinkle with lemon juice and add a pinch of salt. Let the onion marinate for at least 10 minutes and add the finely chopped tomatoes. We add the parsley, pepper and a dash of olive oil.

At this point we are ready to serve: arrange the rice with the vegetables on a flat plate and place a bowl with the pico de gallo inside next to the rice.

Enjoy your meal!

To check if the amount of broth is correct compared to the amount of rice, we rely on the advice of the Ecuadorian culinary tradition: we transfer the rice still raw into the pot with the boiling broth and at the same time also immerse a wooden ladle. If the ladle remains upright, the broth-rice ratio is correct.

Vegetarian Ramen with Balsamic Vinegar – Gordon Ramsay’s version

Vegetarian Ramen with Balsamic Vinegar of Modena PGI

Pumpkin, pioppini mushrooms and turnip greens: my vegetarian ramen is dedicated to autumn vegetables. All the flavor of this wonderful season in a comfort dish that hides a secret ingredient.

Not the traditional Japanese recipe therefore, because in these vegetarian ramen I wanted to replace the savory part of the soy sauce and the sour part of the rice vinegar with the unmistakable taste of Balsamic Vinegar of Modena PGI. Perfect for sautéing autumn vegetables and for marinating egg, giving it a delicious shade of flavor and color.

Vegetarian Ramen with Balsamic Vinegar of Modena PGI


L'Balsamic vinegar of Modena it is obtained from cooked and / or concentrated grape musts. According to the disciplinary, the grapes can only come from the vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. A minimum of 10% wine vinegar and a part of vinegar aged at least 10 years is added to the must thus obtained.

Although the ingredients of our ABM end there, the nuances of flavor are endless, because they depend on the percentage of these ingredients, their refinement and any aging (organoleptic characteristics here).

In the event that the component of cooked must prevails over wine vinegar, we will in fact have more sweetness and roundness, with a more consistent and aromatic result, to be combined with risotto, fatty fish and red meat (I used this nuance in the recipe for Chianina burger and in mine tuna tataki).

If wine vinegar prevails over grape must, we will have a fresher, more acidic and defined result, perfect in combination with vegetables and white meats and for grilling.

Another substantial difference is aging: we simply speak of Balsamic Vinegar of Modena when the aging period is less than three years, when instead it exceeds three years the name "Aged" is used.

For the recipe of my vegetarian ramen I wanted to use a refined, not aged Balsamic Vinegar of Modena, to recall the characteristics of 2 ingredients used in the original recipe: soy sauce and rice vinegar. Savory note and acid component blend perfectly in this single product, allowing me to create an unusual but equally effective version of this oriental recipe.

But let's get to the recipe for my vegetarian pumpkin and mushroom ramen.

post made in collaboration with Consortium for the Protection of Balsamic Vinegar of Modena

Vegetarian Ramen with Balsamic Vinegar of Modena PGI

ingredients for 2 people


  • 500 ml of vegetable broth
  • 1 tablespoon of miso (rice or soy)
  • 150 g of wheat udon
for the eggs
  • 2 eggs
  • 3 tablespoons of Balsamic Vinegar of Modena PGI
  • 1 cm of fresh ginger
for the vegetables
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of Balsamic Vinegar of Modena PGI
  • 1 teaspoon of sugar
  • ½ spring onion
  • 1 cm of fresh ginger
  • 1 clove of garlic
  • 2 tablespoons of seed oil
  • 150 g of pioppini mushrooms
  • 150 g of turnip greens


The day before I took care of the eggs: in a saucepan I brought 150 ml of water to the boil with the Balsamic Vinegar of Modena PGI and peeled ginger, cooked for 5 minutes and let it cool. Separately, I boiled the eggs in boiling water for 7/8 minutes, I passed them under running water to cool them, then I peeled them and put them to marinate in the mixture for at least 12 hours, in the refrigerator.

At the time of preparation, I cut the pumpkin slices into smaller wedges and cooked them for 30 minutes in a hot oven, 200 °, on a baking sheet lined with parchment paper, only with a drizzle of oil, salt and pepper.

In the meantime, I cleaned and peeled the pioppini mushrooms, cutting the larger ones along the long side and I also washed and cut the turnip tops, leaving the tops intact and cutting the larger leaves into strips.

I chopped the garlic, spring onion and ginger very finely, I heated a wok with oil, and I sautéed them for a few minutes until golden. I combined the sugar, the oyster sauce and the Balsamic Vinegar of Modena, seasoned with salt and also added the mushrooms and turnip greens, tossing them in a pan for 5/7 minutes. Once the pumpkin was ready, I added it to the vegetables in a pan and let it flavor for another couple of minutes.

At the same time I boiled the udon in the vegetable broth, where I diluted the miso and kept it warm. Then I assembled my vegetarian ramen, dividing the bowl into quadrants: turnip greens, pumpkin, soba, pioppini mushrooms and the egg cut in half.

I sprinkled the green onions cut into rings or chives with the green part.



Among the more or less aromatic vines that best match oriental cuisine of this type I often mention Sauvignon, Riesling * and Chardonnay. These are structured wines, with the right minerality but without that excessive freshness that could become an antagonist of the dish's natural acidity.
Inspired by the grapes used in the production of Balsamic Vinegar of Modena PGI, the protagonist of the recipe together with the autumn vegetables, I would also recommend a Sangiovese vinified in rosé *. It will be able to enhance the contrasts of taste and texture with its balance and the right flavor.

Vegetarian Ramen with Balsamic Vinegar of Modena PGI

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