Tag: BROCCOLI

Potato and broccoli croquettes with a stringy heart of ragusana provola cheese: the recipe to save a delicious and stringy dinner – Gordon Ramsay’s version

Potato and broccoli croquettes with a stringy heart of Ragusan provola cheese

Broccoli and potato meatballs they are an incredibly versatile dish. You can serve them as a tasty and nutritious vegetarian second course, but also as an appetizer, or among the courses of a buffet. Their best form involves them coming fried, as well as most meatballs. But if you want to be careful about your figure, you can cook them even in the oven. We assure you that they will be equally tasty, even if drier and lighter. They also represent an excellent way to get most people to eat vegetables little onesalways reluctant in front of greenery, but never in front of meatballs.

Broccoli and potato meatballs

Ingredients

potatoes 600 g
broccoli 300 g
grated parmesan 40 g
breadcrumbs 40 g
eggs 1
soft cheese in pieces 100 g
salt
black pepper
seed oil

Preparation

The first thing to do to prepare broccoli and potato meatballs is to boil the potatoes in plenty of boiling, salted water. Once soft, drain them, let them cool, then peel them and grate them with a grater. with large holes. Move on to the vegetables. Steam the broccoli until soft. Transfer them to a bowl and crush them with a fork. Also add the other ingredients: potatoes, salt, black pepper, egg and parmesan. Work everything With the hands to obtain a homogeneous mixture. Lastly, add the breadcrumbs and continue working.

The dough is ready. Shape the meatballs with your hands. In the center Place a cube of soft cheese on each meatball. Continue like this until you finish the dough. In a plate, beat the eggs with salt and pepper and prepare two other plates with flour and breadcrumbs. Dip the meatballs in the flour, then in the eggs, finally in the breadcrumbs. Fry them in plenty of sunflower seed oil until they become golden brown. Transfer them to absorbent paper to remove excess grease. Your broccoli and potato 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

Broccoli pâté tartlets in olive oil pastry – Gordon Ramsay’s version

These savory tartlets they have a light shell of olive oil shortcrust pastry, a creamy heart of broccoli pâté and a crunchy pistachio covering. Perfect for a tasty aperitif or a regret-free snack!

When I face detox weeks to get back into shape and purify myself, the most difficult thing is definitely the aperitif moment. Small appetizers with the caloric intake of a New Year’s Eve dinner, appetizing morsels that would give you enough energy to climb the Himalayan chain, amuse bouche which only entertain the mouth, less the scales…

To avoid locking yourself in your house, reset your social relationships and transform your life get back into shape in a cloistered penance, I recommend organizing a happy hour homemade and to cook these tasty and very light things!

Ingredients for 24 tartlets

for the pastry

250 g of 00 flour
100 ml of cold extra virgin olive oil
1 egg
5 g of salt

for the broccoli pâté

150 g of broccoli
a few basil leaves
30 g of grains pistachios
1/2 clove of garlic
2 tablespoons of extra virgin olive oil
Salt and Pepper To Taste

How to prepare the pastry

The process is very fast. I took all the ingredients for the pastry and blended them in a robot with metal blades. As soon as the dough became crumbly, I worked it quickly with my hands, wrapped it in cling film and let it rest in the fridge for 30 minutes.

How to prepare broccoli pâté

In the meantime, in the blender glass, I boiled the broccoli, 5 minutes in the microwave at 1000w. I drained them (taking a cup of cooking water) and, still in the glass, added the chopped pistachios, the oil, the garlic without the soul, the basil and a pinch of salt. I blended it with an immersion blender, adding a little cooking water to give my broccoli pâté the right creamy consistency. Everything in the fridge to cool.

How to prepare tartlets

Then I rolled out my olive oil shortcrust pastry into 24 disks and lined my silicone molds (if you use other materials, butter the molds or use baking paper to be safe). I placed a wet and wrung out disk of baking paper on each tartlet and poured in some rice (I use the expired rice) for plain cooking.

The weight of the rice or dried legumes will allow perfect cooking without bubbles or swelling of the pasta.

In a preheated oven at 180°, I cooked the shells of my tartlets for 25/30 minutes, keeping an eye on the cooking and browning of the edges.

Finally, I let them cool and filled my tartlets with broccoli pâté and a sprinkling of chopped pistachios.

Click.

Broccoli risotto with pecans and stracciatella – Gordon Ramsay’s version

This broccoli risotto It’s perfect if you’re looking for a vegetarian first course rich in flavor and nutrients. With that WOW touch that will amaze your guests.

The protagonists of this risotto are broccoli, seasonal vegetables of the colder months, a precious source of vitamins and minerals. They belong to the family of brassicas and are known for their beneficial properties, including supporting the body’s natural defenses and purifying it of toxins.

In this recipe, risotto is not just a comforting winter dish, but becomes a journey through textures and contrasts, of taste, consistency, color and temperature.

The creaminess of Carnaroli rice* blends with the sweetness of the broccoli cream, while the edible flowers bring a note of lively color that attracts the eye and invites you to taste it for the first time.

The cold milk stracciatella, added at the time of service, offers a pleasant thermal shock, creating a play of temperatures that surprises the palate.

Finally, the crunchiness of the pecans adds that essential chewiness that completes the dish, making each bite a perfect balance between the different elements.