Tag: brown sugar

Spaghetti with mussels Puzzulana style, the secret of 7 spoons to make them creamy and tasty. Better than clams – Gordon Ramsay’s version

Spaghetti with puzzulana mussels they are called this way because they are a recipe from Campania, particularly from the area of Pozzuoli. Seafood abounds here and this dish is often the protagonist of family tables, also because it is very simple and quick to prepare. The scent of the sea it fills the house and the mussels are so tasty you don’t need many other ingredients. In fact these spaghetti are prepared blank. We obviously advise you to buy top quality fish from your trusted fishmonger, and if you want to save time you can buy them already cleaned and shelled.

Spaghetti with mussels puzzulana style

Ingredients x 4

mussels 1 kg
extra virgin olive oil 7 tablespoons
garlic 2 cloves
pepper
salt
chopped parsley
spaghetti 350 g
grated cheese

Preparation

The first thing to do to prepare spaghetti with puzzulana mussels is cleaning seafood. Remove the byssus and rinse them under running water rubbing them together. Transfer them to a pan, wet them with a glass of water, cover with a lid and let them open over medium heat. Once they are all open, let them cool and then shell them and keep them aside in a bowl. Filter their cooking liquid and save this too. Meanwhile you can put the water for the pasta on the heat. Salt it very little because the mussels are already very tasty.

Meanwhile, heat in another pan the 7 tablespoons of extra virgin olive oil. When it is hot, add the mussels, their cooking liquid and a sprinkling of pepper. Cook for 3 minutes. Drain the pasta al dente and transfer it to the pan with the seafood, then sauté everything and season. Serve and complete with a sprinkling of chopped parsley, pepper and, if you like, grated parmesan. Your spaghetti with mussels puzzulana style they are ready. Enjoy your meal.

Read also: Spaghetti in Aeolian sauce, the recipe with ancient Sicilian flavors that is made with two ingredients in 5 minutes

Sicilian-style anchovy meatballs, quick and delicious. The grandmother from Palermo: what do I add to the dough, so they melt in the mouth – Gordon Ramsay’s version

Sicilian-style anchovy meatballs they are a real pleasure for lovers of this fish. One of the major protagonists of Sicilian recipes. In fact, the sea of the island is full of them, and this makes it economic and easily available. Fresh ones can be had every day at a low price. And when the period doesn’t allow fishing, we have those available in oil or salt. For this reason they have become the basis of many recipes of the entire Italian gastronomy. Today we will see them in a winning form adults and childrenthat of meatballs, which are as good as you make them.

Sicilian-style anchovy meatballs

Ingredients

anchovies 1 kg
breadcrumbs 80 g
caciocavallo 100 g
pine nuts 1 tbsp
sultanas 1 tbsp
mint
garlic
eggs 1
salt
pepper
Flour
cherry tomatoes
seed oil
extra virgin olive oil

Preparation

The first thing to do to prepare Sicilian-style anchovy meatballs is to soak the raisins in water to soften them. Meanwhile, toast the pine nuts in a non-stick pan. Clean the anchovies, remove the bones and dry them with the help of absorbent paper. Cut them into pieces and transfer them to a bowl. Squeeze the raisins and add them to the bowl together with the other ingredients: breadcrumbs, grated caciocavallo, pine nuts, chopped mint, egg. Season with salt and pepper and mix well to mix all the ingredients. You must obtain a homogeneous mixture.

With the hands form your meatballs. Place plenty of flour on a plate. Bring the sunflower oil to temperature and fry them until golden brown on all sides. Transfer them to absorbent paper to remove excess grease. Keep aside and prepare a sauce to accompany them. Heat a drizzle of extra virgin olive oil in a pan and brown the garlic. Rinse cherry tomatoes, cut them in half and add them to the pan. Season with salt, pepper and more mint and reduce the sauce. The last minutes add the meatballs and let them season. Your Sicilian-style anchovy meatballs they are ready. Enjoy your meal.

Read also: Pizzaiola-style meatballs with Benedetta Rossi’s recipe: what do I put instead of bread, so they melt in your mouth

Prickly pear: origin, properties, uses and contraindications – Gordon Ramsay’s version

Prickly pear: origin, properties, uses and contraindications – Cucinare Facile

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