Tag: World

Monsignore’s pasta and potatoes steals two ingredients from the carbonara and becomes the best recipe in the world. To try – Gordon Ramsay’s version

There pasta and potatoes it is a dish with an ancient flavour, included in the category of “poor” or “peasant” dishes because, despite its simplicity and the use of few ingredients, it still manages to satisfy the most demanding palates thanks to the combination of carbohydrates. Despite having Neapolitan origins, over the years each region has proposed various alternatives or added special ingredients to make this first course even more delicious. The recipe that I present to you below, in fact, involves theuse of bacon, wine and pecorino, which give the dish an even tastier and more irresistible taste. Try it!

Pasta and potatoes with bacon

Ingredients for 4-5 people

300 g of pasta (whatever you prefer, preferably short or mixed)
4 medium potatoes
150 g of diced bacon
1 clove of garlic
1 onion
1 stick of celery
2 tablespoons of extra virgin olive oil
vegetable broth (a few spoons or water),
parmesan zest
2 tablespoons of white wine
grated pecorino romano, salt, to taste

Preparation

Start by finely chopping the vegetables (onion, celery, carrot, garlic and, if desired, chilli pepper) and sauté them with oil in a large, thick-bottomed pan over a low heat for about 4-5 minutes. Add the bacon and parmesan zest and brown for a few more minutes.

Then add the potatoes cut into cubes of about one centimeter on each side and let them flavour, stirring occasionally. Then pour the vegetable broth and the white wine, cover with the lid and leave to cook over a low heat for about 20-25 minutes, until the potatoes are soft.

In the meantime, cook the pasta very al dente and complete the cooking directly into the pan with potatoes and seasoning. If necessary, add a little pasta cooking water. The goal is to achieve a creamy appearance. Finally, serve your pasta and potatoes on plates and sprinkle with plenty of pecorino before serving.

Read also: Pasta with cream of peppers and sausage, Benedetta Rossi’s very creamy and delicious recipe

Spaghetti with cheese and pepper, the best in the world, is made by Valerio Braschi: “I’ll reveal to you my secret of distance” – Gordon Ramsay’s version

Pasta with cheese and pepper it is a classic of Roman cuisine that has become famous throughout the world. It might seem like a simple dish, considering the scarcity of ingredients. But it is precisely when we have little available that we must assemble it as best as possible. This course has become the object of study and experiments by many chefs. Everyone uses their own personal tricks to obtain the right creaminess, the right consistency, the right balance. Today we look at those of Valerio Braschi, who shared his personal interpretation of the recipe.

Cheese and pepper pasta

Ingredients x 4

spaghetti 320 g
pecorino romano dop 180 g
ground black pepper 6 g

Preparation

The first thing to do to prepare pasta with cheese and pepper is to put the water for the pasta on the heat. As soon as it reaches the boil, add the spaghetti and boil them for two minutes. Meanwhile, pour the grated cheese into a bowl and mix it together a drop of cooking water some pasta. A crayon will form. Drain the spaghetti keeping their water and transfer them to the pan. Also add the black pepper, preferably freshly ground, and continue cooking as if it were a risotto. Add the water little by little, until the spaghetti is cooked al dente.

At this point, turn off the heat. Add the pecorino romano DOP that you previously worked, stir stirring vigorously. You need to melt the cheese pastel and distribute it evenly. This way it will form an excellent cream. The chef reminds you to carry out this step not only with the heat off, but also away from the stove. In fact, his heat would cause the cheese to coagulate. Your pasta, cheese and pepper ready. Enjoy your meal.

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.

Chef Gordon Ramsay Recipes

Tag: World

Monsignore’s pasta and potatoes steals two ingredients from the carbonara and becomes the best recipe in the world. To try – Gordon Ramsay’s version

Pasta and potatoes with bacon

Ingredients for 4-5 people

Preparation

Read also: Pasta with cream of peppers and sausage, Benedetta Rossi’s very creamy and delicious recipe

Spaghetti with cheese and pepper, the best in the world, is made by Valerio Braschi: “I’ll reveal to you my secret of distance” – Gordon Ramsay’s version

Cheese and pepper pasta

Ingredients x 4

Preparation

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

Ingredients

Preparation

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