Tag: Anchovy

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

Apulian-style anchovy briquette: it can be done in 10 minutes, everything raw in the oven and see what you eat – Gordon Ramsay’s version

Apulian-style anchovy tiles they are a typical dish of Puglia. They are simple to make and above all very economical. This blue fish is in fact very widespread in our waters. It is easily found and at a good price. The other ingredients are also certainly present in your home. All you need is stale bread, garlic and parsley to bring it to life an exquisite dish. You won’t need to reach the heel of our beautiful boot to eat them. Just buy some fresh fishfollow this recipe step by step and you will have some of the Apulian goodness directly in your home.

Arraganate anchovies

Ingredients

anchovies 800 g
stale bread 100 g
parsley
garlic 1 clove
extra virgin olive oil
salt
black pepper

Preparation

The first thing to do to prepare the arraganata anchovies is cleaning the fish. Remove the internal spines and heads and rinse under running water. Prepare a mixture with the garlic and parsley and set aside. Also crumble the stale bread. Now that all the ingredients they are ready we can transfer them to the pan. Grease the base and arrange a first layer of anchovies. Sprinkle them with the chopped garlic and parsley, then with the stale bread.

Drizzle with a good splash of extra virgin olive oil. Now create another layer. Start again with the anchovies, then garlic and parsley and more stale bread. Complete by adding salt and pepper and basting again with oil. If you want you can also add some chopped tomatoes. Cook in the oven 180 degrees for 15 minutes. The upper part of the dish must be golden brown. Your Apulian style anchovy tile they are ready. To be served piping hot, they will make a great impression at the table.

Read also: Anchovy and potato cake, the simple dish that saves dinner and can be prepared in 10 minutes. The trick to a melt-in-your-mouth mess

Red bean, broccoli and anchovy burger – Gordon Ramsay’s version

A truly irresistible bean burger that hides a double anti-waste soul.

First I wanted to use whole broccoli in all its parts, without throwing away the stems, but finding a creative and really tasty use for this red bean burger.

In addition, the bunk cooking technique allows you to take advantage of the heat from the boiling of the beans to steam the broccoli. The double basket also allows you to diversify cooking times. Keeping the stems longer and in the lower basket, in fact, you will obtain a tender consistency, perfect for the anchovy cream at the base of the burger.

Instead, a few minutes in the upper basket will be enough to cook the broccoli tops, leaving them slightly crunchy, perfect in combination with a fresh citronette.

This recipe is also part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Click – accendilucegas.it

Red bean burger, broccoli and anchovy stem cream

ingredients for 2 people

WHAT

80 g of dried red beans (or 240 already cooked)
1 egg
a clove of garlic
1 teaspoon of paprika
breadcrumbs to taste
1 whole broccoli of 350/400 g
1 organic lemon (untreated peel)
6 anchovies in oil
2 tablespoons of extra virgin olive oil
150 g of stracchino
2 hamburger buns
Salt and Pepper To Taste

HOW TO PREPARE THE BEAN AND BROCCOLI BURGER

First I took care of the red beans which, if purchased dry, will be soaked and cooked 50/60 minutes in plenty of lightly salted water.

20 minutes from the end of cooking the beans, I placed my bamboo steaming baskets (but you can also use those made of glass, metal or other materials).

On the lowest shelf I arranged the broccoli stalks, washed and cut into chunks. After 10 minutes I added the second basket, this time with the broccoli tops, and I finished cooking the beans.

I drained the beans and blended them with an egg, a peeled and cored clove of garlic, salt, pepper and paprika. Then I mixed with breadcrumbs, just enough to obtain a malleable mixture which I divided into two parts giving the shape of two patties. On a baking sheet covered with parchment paper, I placed the two red bean burgers and baked them in the oven for about 2o minutes at 200 °.

In the meantime, I seasoned the broccoli tops with oil, lemon juice, I scratched the zest using a zester (in order to sprinkle the vegetable only with the yellow part of the lemon, which for this must be untreated on the surface) , I salted and peppered.

With the stems, on the other hand, I made a cream, blending with anchovies and a pinch of pepper. If you want to give more color you can add some spinach leaves.

For a vegetarian version you can replace the anchovies with two tablespoons of gomasio, salting the cream with an extra pinch of salt.

Once the burgers were cooked, I assembled my burger buns, with a base of stem cream, the vegetable burger, the creamy stracchino and the lemon-scented broccoli.

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