Tag: baked

Baked courgettes with tuna and breadcrumbs – Gordon Ramsay’s version

Baked courgettes-tuna-and-breadcrumbs


Baked courgettes-tuna-and-breadcrumbs

The Baked courgettes with tuna and breadcrumbs they are a tasty and light side dish, excellent for completing a dinner. A simple recipe to prepare in a few minutes, excellent to enjoy even cold.

Courgettes are a very popular light summer vegetable and in this season they are real protagonists in the kitchen.

They can be cooked in many ways more or less light, such as golden and crunchy in the oven, or simply pan-fried courgettes, or a nice courgette flan.

Alternatively, courgettes are also an excellent condiment for a good pasta dish.

However, among the various combinations, canned tuna cannot be missing, also another protagonist of summer dishes!

To prepare this recipe you need a few simple ingredients. Afterwards, the courgettes with tuna can be eaten both hot and cold.

Courgettes with tuna and breadcrumbs
Courgettes with tuna and breadcrumbs

To ensure you don’t miss any recipes, “like” the our Facebook page

and follow us on ours Instagram profile.

Back to HOME PAGE



Baked pasta with fungitiello by Marisa Laurito: Simpler and better than the Sicilian one, the fastest and most stringy for Easter – Gordon Ramsay’s version

baked mushroom pasta


baked mushroom pasta

Pasta with baked mushroom aubergines it is truly exquisite. We are not really talking about Sicilian, but about a simpler and equally good dish, with an incredible gratin on the surface. The undisputed protagonists are aubergines, cooked in the way that in the south is called mushroom. The vegetables are cut into cubes and are added later fried in abundant oil. Once ready they are seasoned with a wonderful cherry tomato sauce fresh. They are good as a side dish, but prepare plenty of them because they are also excellent for seasoning pasta.

Pasta with baked mushroom aubergines

Ingredients x 5

  • large aubergine 1
  • garlic 2 cloves
  • extra virgin olive oil
  • salt
  • pepper
  • cherry tomatoes 15
  • basil
  • diced mozzarella 200 g
  • grated cheese
  • bread crumbs
  • butter 1 nut
  • pasta 500 g

Preparation

The first thing to do to prepare pasta with baked mushroom aubergines is to wash the aubergines and cut them into cubes. In a pan, heat plenty of oil and fry the two cloves of garlic. Add the aubergines and cook until tender golden and soft. Meanwhile, rinse the cherry tomatoes under running water and cut them into 4 parts. Add them to the aubergines in the last 5 minutes of cooking. Season with salt and pepper and season with chopped basil leaves. At your place a mix to mix all the ingredients well.

Drain the pasta al dente. Transfer it to the pan with the seasoning. Stir with the mozzarella cut into pieces and drained and with the grated cheese. Butter the baking tray and sprinkle it with breadcrumbs. Transfer the seasoned pasta inside. Complete with another sprinkling of grated cheese and distribute the butter cut into cubes little ones. Cook at 220 degrees until a crust forms on the surface. Your pasta with baked mushroom aubergines ready. Enjoy your meal.

READ ALSO—> Creamy spaghetti, tuna and aubergines sciue sciue, the Sicilian recipe in 10 minutes with the sauce that is prepared while the pasta is cooking

baked mushroom pasta

navigate_before

navigate_next

Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

conchiglioni stuffed with sauce


conchiglioni stuffed with sauce

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

  • conchiglioni 250 g
  • tomato puree 700 ml
  • bechamel 500 ml
  • minced veal meat 300 g
  • minced pork 300 g
  • onions 130 g
  • grated parmesan 60 g
  • carrots 120 g
  • white wine 150 ml
  • water 150 ml
  • extra virgin olive oil 2 tablespoons
  • basil
  • fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Read also: Conchiglioni with bechamel and smoked salmon, the delicious and super quick appetizer

conchiglioni stuffed with sauce

navigate_before

navigate_next

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close