Tag: bread

Apulian bread meatballs, the recipe of my grandmother from Bari – Gordon Ramsay’s version

The Apulian bread meatballs Since ancient times they have been prepared with leftovers, so as not to throw anything away, first of all the leftover bread and then there were many mouths to feed so meat was not used. In fact, bread balls in Puglia are made in different ways: Breaded and fried bread balls or bread meatballs with sauce. Bread balls are also used as a filling for stuffed mussels or stuffed artichokes.

Children love them and if you want you can also avoid frying them and cook them directly in the sauce or cook the breaded meatballs in the oven or air fryer.

They are vegetarian meatballs, without meat and therefore also excellent for those who want a vegetarian second course. You can customize the meatballs with other cheeses, cured meats or vegetables such as aubergines or courgettes.

INGREDIENTS PUGLIAN BREAD MEATBALLS (about 30 meatballs)

300 g of stale breadcrumbs
4 eggs
70 g of pecorino
70 g of caciocavallo
100 g of breadcrumbs
200 ml of milk
salt
Pepper
2 cloves of garlic
Parsley
Basil
700 nl of oil for frying
2 tablespoons extra virgin olive oil
400 ml of tomato puree

Fasul ‘a zupp’, better than the Mexican ones. Neapolitan grandmother’s dinner-saving recipe for bean and bread soup – Gordon Ramsay’s version

Let’s stick to a great classic of Italian cuisine and in this case Campana. THE beans in soup (or fake soup). Excellent on winter and autumn days. A dish full of flavor that you can either offer for dinner with friends or for lunch.

Fasul ‘a soup’

Ingredients

500g of borlotti beans
200 g cannellini beans
tomato concentrate
1 or 2 tracchie (pork ribs)
1 sausage
onion
celery of your choice
carrot of your choice
oil

Preparation of fasul’ ‘a zupp (soup beans)

Let’s say to prepare this recipe we can use both dried or fresh beans and canned ones. For a matter of practicality you can use the canned ones, but if you want something less practical and have fun to cook (which is what we always recommend, even if sometimes the canned ones are more convenient), boil the beans buckets at least for 10 euros in water. Once the time has passed, rinse them and cook them for about an hour in more water.

The sauté for the beans

Let’s take ours tracchi or ribs. Let’s make them into strips: then cut the pieces of tracchia (they should be an inch thick). Then remove the casing from the sausage and crumble it onto a plate. Let’s do a quick drizzle of oil in a pan. If you want, add chopped celery, carrot, parsley and onion, otherwise just onion and parsley. So let’s insert the ribs or ribs first and make them brown. The fat it will have to dissolve. At this point we insert the sausage and brown it. We add the wine and let it evaporate (you can also add white wine). TO

Cooking

Once this procedure is done, add the borlotti beans. Let’s go down with the tomato concentrate. Instead, with the blender, or hand blender or thermomix, blend the cannellini beans and make a cream. Add it to the pan and cook for an hour on a low heat. If you want you can add a glass of water.

A pinch of goodness on the plate

If we can give you advice, do it toast some bread. Cut the bread into slices, then into chunks, grease it with oil and then place it in the air fryer at 200 degrees for 8 minutes (10 if you like it more toasted). Once the beans are cooked, insert the touches of bread in the beans and serve. If you like them crunchier, you can also put them at the base of the dish.

Convenient, no-knead bread by Benedetta Rossi, prepared in 15 minutes with the tea towel trick – Gordon Ramsay’s version

Convenient bread Of Benedetta Rossi It’s a very simple recipe. You don’t even need to knead. To make it, there are few ingredients needed, the ones you all have at home. You can simply combine them and work with them a fork, without necessarily having to waste time making the perfect dough. The presence of yeast It also allows you to adjust the cooking to your liking. You can keep it in the refrigerator overnight without fear of it going sour. You will cook it directly at the time of need and it will be fresh and fragrant.

Convenient bread

Ingredients

0 flour 400 g
water 300 ml
brewer’s yeast 2 g
sugar 1\2 teaspoon
salt up to 5 g

Preparation

The first thing to do to prepare comfortable bread is to put the powders in a bowl: the flour, the dehydrated yeast with the sugar to activate the yeast, the salt, and mix with your hands. In a second bowl, put the water and pour in the flour mixture little at a time, mixing with a fork. Let the dough rest in the bowl, covered with cling film, for about 15 minutes at room temperature;
take the dough again and turn it several times with a spatula, then let it rest for another 10 minutes, and repeat this step for two or three times: the dough will become smoother and more homogeneous.

After 30 minutes, after turning the dough two or three times, place a rise in the refrigerator, always covered with film; you can manage the leavening time as you wish, from a minimum of 6 hours to a maximum of 24 hours. When preparing the bread, take the leavened dough from the refrigerator: it will have formed a lot bubbles on the surface. Flour a cutting board very well, because the dough will be very sticky, and spread it with your fingers to form a rectangle; to give “strength” to the dough, make folds twice, close it like a bag, and round it to form a ball.

Put it inside a canvas generously floured, to prevent it from sticking, and transfer it to a bowl; let it rise for another hour and a half, until it doubles in volume. When the dough has risen, place a pan (steel or ceramic suitable for the oven) with the lid, inside the already hot oven at 230°C and let it heat up; Using potholders, take the boiling pan out of the oven and insert the dough directly from the bowl, using the tea towel. Place the lid on the pan and cook at 230°C for 30 minutes, then open the oven, remove the lid and continue cooking at 220°C for another 20 minutes, until a crust has formed. crunchy crust on bread.