Tag: cauliflower

Tuna meatballs Quick and easy recipe – Gordon Ramsay’s version

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Tuna and ricotta meatballs: everyone really likes meatballs and this time I decided to prepare them based on fish, with tuna and ricotta to give a different softness and flavor, I also added capers and parsley to give more flavor. If desired, these meatballs can also be made by replacing the ricotta with sliced ​​bread soaked in milk, or by using previously cooked and then mashed potatoes.

Ingredients for 4 people

150 grams of canned tuna in oil (drained weight)
200 gr of cow's milk ricotta
2 tablespoons of grated Parmesan
2 teaspoons of salted capers
parsley
1 egg

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How to make tuna meatballs

Drain the canned tuna in a colander to remove the oil. We put the tuna in a bowl together with the ricotta and mix.

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Tuna meatballs

We also add the whole egg and turn well. Finally, add the capers and the chopped parsley to the mixture …
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and if the mixture is too soft, add a spoonful of breadcrumbs at a time, until it gives a denser consistency to be able to create the meatballs with your hands. Put some breadcrumbs on a saucer and bread the tuna meatballs.

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Tuna meatballs

Heat the oil well (for frying) in a pan and let the meatballs cook for a few minutes, first on one side and then on the other, until golden brown. We drain the meatballs

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and put them on absorbent paper, serve with classic mayonnaise or mayonnaise without eggs or Greek tzatziki sauce. And here are ours ready tuna meatballs, enjoy your meal!

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Enjoy your meal!

3.1

Apple tartlets (quick, soft and fragrant) Recipe in 5 minutes! – Gordon Ramsay’s version

Apple tartlets


The Apple tartlets they are gods treats greedy! The version mini And super fast of the classic apple pie! In this case made without butter, with yogurt which makes them very soft; there chopped fruit inside and above it gives humidity And dissolvability to the bite and a crunchy topping from pieces of apple, nuts, sugar And cinnamon ! Imagine the contrast watering, the taste wonderful and the scent intoxicating! In short, heavenly! Apple tartlets

It is also a very easy preparation you need them only 5 minutes of time it's a Bowl to mix everything! You can use the variety of apples you like and that you have available! In this case I have chosen to use one muffin mold but you can make yours Apple tartlets where you prefer: in disposable molds, in those of plumcake, tarts! The result will be amazing! Perfect for the Breakfast and the snack, Apple tartlets they are kept soft for a long time weather! they are therefore ideal to carry to the office or school!

Discover also:

Apple Sfogliatine (the quick recipe with apples, puff pastry and jam)

Apple tartlets recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 20 minutes 25 minutes

Ingrediants

Quantity for 10 pieces in a classic muffin mold
  • 3 apples (renette, pink lady or whatever you prefer)
  • 200 grams of flour '00
  • 50 grams of sunflower oil
  • 150 grams of brown sugar
  • 2 large eggs at room temperature
  • 200 ml of Greek yogurt or 120 g of milk at room temperature
  • 1 sachet of baking powder (16 g)
  • 1 sachet of vanillin or the seeds of a vanilla bean or vanilla extract + 1/2 teaspoon of cinnamon
  • 50 gr of chopped walnuts + 1 tablespoon of powdered sugar + 1 teaspoon of cinnamon (for topping before baking)

Method

How to make apple tartlets

First of all, follow the procedure found in APPLE CAKE

the only difference is when you peel the apples, cut them into very small pieces. Half add them to the dough. Half add them on top of the topping!

Finally, fill the molds, always leave a 1 cm edge and bake in a static oven for about 20-25 minutes

Yours are ready Apple tartlets

Apple tartlets

They keep perfectly at room temperature for 4 days! better if sealed in plastic bags

.

Homemade fettuccine with zola and walnuts – Gordon Ramsay’s version

Homemade fettuccine with zola, saffron and walnuts


How good are homemade fettuccine? If you also love home made pasta, this colorful and fragrant recipe is for you.

I chose to season these homemade fettuccine with a really delicious sauce based on gorgonzola (I love it spicy), saffron and walnuts. The combination of these last two ingredients is in fact crazy. And if you want to dare with something ethnic, try replacing the saffron with a spoonful of curry powder, of your favorite blend of spices.

Some ideas on spices to use in my dedicated Amazon showcase *!

If, on the other hand, you want to try your hand at home-made gluten-free pasta, I recommend mine noodles with chickpea flour.

Homemade fettuccine with zola, saffron and walnuts

ingredients for 4 people

WHAT

for pasta
  • 400 g of durum wheat flour
  • 4 eggs
  • a pinch of salt
for the seasoning
  • 250 g of gorgonzola (sweet or spicy to taste)
  • 50 g of milk (also vegetable)
  • 50 g of shelled walnuts
  • 1 sachet of saffron
  • 2 tablespoons of extra virgin olive oil
  • salt and black pepper to taste

HOW TO PREPARE HOME MADE FETTUCCINE

First I took care of the pasta: I poured the flour on a pastry board. I joined the eggs in the center and started mixing the mixture, first with a fork, then by hand. After a few minutes of "elbow grease" I obtained a smooth and homogeneous dough that I wrapped in a sheet of cling film and left to rest for about half an hour at room temperature.

After the rest time, I rolled out the dough into a sheet about 2 mm thick, which I then rolled to obtain strips about 1 cm wide, which I left spread out on a cloth dusted with flour for a few minutes.

GORGONZOLA AND NUTS DRESSING

In the meantime, I took care of the dressing: I heated the oil in a pan, added the gorgonzola and milk and cooked for a few minutes, stirring with a whisk. At this point I combined my saffron sachet and blended the mixture with some walnuts until a smooth and homogeneous cream was obtained.

Meanwhile, I boiled the pasta in boiling and lightly salted water for about 4 minutes, drained it quickly and poured it into a pan and stirred with the sauce.

I served with leftover walnuts and fresh herbs to taste.

Click.

Homemade fettuccine with zola, saffron and walnuts

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