Tag: Gluten Free

Broad bean and pecorino mousse recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the recipe for broad bean and pecorino foam in the pods, shell the beans taking care not to break the pods: cut them with a small knife along the welding line of the two layers, then separate them delicately.

Step 2

Blanch the broad beans for 30-40 seconds in boiling salted water, drain them in a basin of cold water, then peel them.

Step 3

Blend the broad beans with the goat cheese, the pecorino cheese, a drizzle of oil and the juice of 1/2 lemon. Transfer the foam into a pastry bag and place it in the fridge to harden for at least 1 hour.

Step 4

Fill the pods with the broad bean foam, following the indentations left by the legumes. Complete with freshly ground pepper and serve with hot croutons if desired.

Step 5

Wine pairing: the Falanghina Vignasuprema 2019 by Aia dei Colombi, the result of a late harvest of the grapes, is intense, rich, perfect with broad beans and pecorino (10 euros, aiadeicolombi.it).

Recipe: Sara Partecipa, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Omelette recipe «my way with courgettes and mozzarella – Italian cuisine reinvented by Gordon Ramsay

There “my way” omelette with courgettes and mozzarella it is a recipe from the cook Aurora Cacciari – Chiara Maci’s mother as well as one of the first Italian AIS sommeliers – who explains to us: «It is an easy, quick and economical preparation that is always a great success. It’s made even easier by the fact that there’s no need to flip the omelette in the pan.”

Advice

To make this omelette we first cooked the courgettes, browning them in a pan, and then added the beaten eggs and the diced mozzarella, continuing the cooking until the mozzarella had melted and the eggs had set, without ever needing to turn it. Excellent to serve hot with the mozzarella still stringy, but also very good warm or cold, as a practical packed lunch for a trip out of town.

Discover other interesting simple omelette recipes:

Recipe Aromatic mashed potatoes, leek and watercress – Italian cuisine reinvented by Gordon Ramsay

The mashed potatoes it’s among the most comforting side dishes there is. Perfect in the classic version with potatoes, milk and butter, it also lends itself to many variations that arise from pairing it with other vegetables or with herbs and spices for aromatic purees.

In today’s recipe we cooked the potatoes together with the leeks and we mashed everything together adding milk to obtain the puree. We completed the preparation with watercress and parsley chopped and Lemon peel. Finally, the puree is served with a sauce made from egg yolks and butter.

Also discover these recipes: Mashed potatoes and celeriac, Summer puree with olive oil, Mashed potatoes with fried egg, Mashed potatoes and carrots, Mashed potatoes whipped in oil and crispy ribbons, Four color puree, Variegated ring with four purees