Tag: Italian

Potato gnocchi recipe: classic recipe – Italian cuisine reinvented by Gordon Ramsay

Not just any first course: the potato gnocchi they are one of the cuddles par excellence, soft, to be served very hot, steaming. The preparation, then, is a relaxing and at the same time fun ritual if the whole family is involved, children included.

Simple ingredients, guaranteed result

Potatoes and flour they are the only ingredients that are needed and that are almost never missing in the pantry. For a kilo of potatoes consider about 250 grams of flour. Potatoes can be cooked in a pot, steamed or in the oven; they must then be crushed and mixed with the flour (and with an egg if you want). Cylinders must then be made from the dough and from here the pieces that will form the gnocchi. If you want to scratch them, use a rigagnocchi or the tines of a fork.

How many ounces of gnocchi per person?

The weight of the gnocchi – raw – is more or less double the weight of the pasta: 70 grams of pasta corresponds to approximately 140 g of gnocchi.

How to season potato gnocchi?

The gnocchi cook in boiling water in a few minutes; to season them you can use simple tomato sauce, the classic Bolognese ragù, but also try the Sorrento gnocchi, the pan-fried gnocchi or the potato gnocchi with pesto.

A tasty, crunchy and light first course – Italian cuisine reinvented by Gordon Ramsay

If you would like to enjoy a light and delicious dish but without transgressing the strict rules of the healthiest of diets, implement them wholemeal spaghetti with bottarga, lemon and breadcrumbs. Crunchy, slightly acidic and aromatic, this dish will win you over!

Bruscandoli, what they are and how to cook them in 7 recipes – Italian cuisine reinvented by Gordon Ramsay

Have you ever heard of the bruising them? If before asking how to cook them you are wondering what they are, we give you a clue. The hop is it more familiar to you? Well: bruscandoli are the tops of wild hops. They are found in nature, should be picked in spring and can give great satisfaction in the kitchen.

What are bruscandoli?

Bruscandoli – or wild hops – is aspontaneous grass of the Cannabaceae family. The difference with the hops used to produce the beer is that in this case they are selected and cultivated varieties.

Bruscandoli: one flavour, many names

Typical of springthe period in which they can be harvested in the countryside or purchased in the markets, bruscandoli are delicate in taste bitter and in appearance they are a bit reminiscent of him wild asparagus so much so that in Lombardy they are called asparagine. Around Italy they also have other names: luvertín in Piedmont, vartis in Emilia-Romagna, urtizon in Friuli, viticedda in Cilento.

What are bruscandoli good for?

Bruscandoli are rich in properties. In particular they are toning, refreshing, relaxing, digestive, diuretic and laxative, so it is recommended not to overuse it. They are also considered blood purifiers, liver function stimulants and sedatives. In short, a simple plant but rich in beneficial properties that deserves to be consumed, even if it is not that easy to find.

How to clean brushes

The bruscandoli must be cleaned of soil residues and then cleaned: they are enjoyed tops, the lateral shoots and the tenderest part of the stem. Once ready you can blanch in water or sauté in the pan and enjoy simply with oil, salt and lemon.

How to cook bruscandoli: our recipes

Bruscandoli can be cooked with the same preparations as asparagus, leaving them whole or cutting them roughly. They can therefore be used to season pastaas an ingredient of savory piesaccompanied by eggs or in one omelette, they go well in combination with other seasonal vegetables such as spinach and asparagus and are also perfect with fish.

Here are our ideas, there are 7, for all tastes

Do you need ideas for cooking bruscandoli? We give you 7 recipes to try, original and tasty in full Italian Cuisine style.