Tag: Celery

Spaghetti with clams from Santa Rosalia, tastier than the classic ones with an entirely Sicilian addition. What comes at the end – Gordon Ramsay’s version

Lupine tagliatelle and fennel pesto

[ad_1]

Lupine tagliatelle and fennel pesto

Santa Rosalia’s Spaghetti alle vongole are made with wild fennel pesto and clams and they are a truly irresistible first course, perfect for those who love the flavors of the sea. Prepared with few ingredients, It is cheap and simple to make. Wild fennel is a widely used ingredient in Sicily, especially for traditional dishes such as the famous pasta with sardines. This dish is ideal for a summer lunch or light dinner, and will transport you right to the Mediterranean coast. Below are the necessary ingredients and steps to prepare this delicious dish.

Spaghetti with wild fennel and clam pesto

Ingredients x 4

  • 320 g of spaghetti
  • 2 kg of clams
  • 1 clove of garlic
  • 1 sprig of parsley
  • Extra virgin olive oil to taste
  • Salt to taste

For the wild fennel pesto

  • 250 g of wild fennel
  • 1/2 clove of garlic
  • 40 g of grated parmesan
  • A handful of pine nuts
  • Extra virgin olive oil to taste
  • Seed oil to taste

Preparation

The first thing to do to prepare spaghetti with wild fennel pesto it’s pesto. Start by eliminating the hardest parts of the fennel and rinsing it carefully under running water. Blanch it in a pan with plenty of water for about 20 minutes, then drain it and let it cool. Transfer it in a blender together with pine nuts, parmesan, garlic, a pinch of salt and a mix of olive oil and seed oil. Blend until obtained a homogeneous consistency, adding oil if necessary. Let’s now move on to preparing the clams.

Rinse them under running water and clean them well. Place them in a non-stick pan with a sprig of parsley, a drizzle of extra virgin olive oil and a clove of garlic. Cover with a lid and let it cook on a high flame until they open. Remove the shells and place the clams in a bowl, filtering some of the cooking liquid to keep them moist. Drain the spaghetti al dente and toss them in the pan together with a few ladles of clam liquid. Complete cooking by absorbing all the liquid. Season spaghetti with wild fennel pesto, add the clams, a drizzle of raw extra virgin olive oil and serve immediately. Enjoy your meal!

READ ALSO—> Spaghetti alla San Pantaleo, the first Sicilian that even made VIPs go crazy. Creamy and delicious with 2 ingredients

[ad_2]

Tuna meatloaf without cooking, the perfect summer recipe to prepare the day before, excellent to take to the seaside – Gordon Ramsay’s version

TUNAFISH BALLS

[ad_1]

TUNAFISH BALLS

Tuna meatloaf without cooking it is a very comfortable dish. You can present it as a second course during the summer, when it is too hot to sit near the stove. Even opening the oven becomes unbearable when the grades increase. You can also take it with you to the seaside or for a picnic, everyone will be happy. To accompany the fish there are potatoes, which always make everything more exquisite. You can cook it the day before: we recommend letting it rest in the refrigerator for at least 8 hours, so that it compacts as it should. Let’s see how to cook it.

Tuna meatloaf without cooking

Ingredients

  • boiled potatoes 500 g
  • tuna in oil 240 g
  • ricotta 100 g
  • parsley
  • salt
  • pepper
  • nutmeg
  • breadcrumbs 3 tbsp

Preparation

The first thing to do to prepare tuna meatloaf without cooking is to boil the potatoes in plenty of boiling, salted water. When they are soft, drain them and let them cool. Peel them and crush them with a potato masher. Transfer them to a bowl and combine the ricotta and a spoonful of chopped parsley. Season with salt, pepper and a generous grating of nutmeg. Mix well until obtained a homogeneous compound. Drain the tuna from its preservation oil and add it to the mixture. Lastly, add the breadcrumbs.

Transfer everything onto a sheet of baking paper. Add to the mixture shape of the meatloaf, then close the sheet to form a candy. Tighten well to compact the ingredients. Leave rest in the refrigerator for at least 8 hours, even better if you keep it overnight. Once ready, cut it into slices and serve accompanied by mayonnaise and fresh vegetables. Yours no-cook tuna meatloaf it’s ready. Enjoy your meal.

TUNAFISH BALLS

navigate_before

navigate_next

[ad_2]

Caciocavallo pancakes, crunchy on the outside and soft on the inside. Ready in 5 minutes, they melt in your mouth. Neapolitan grandmother’s recipe – Gordon Ramsay’s version

caciocavallo pancakes

[ad_1]

caciocavallo pancakes

Caciocavallo pancakes They are delicious and cheese lovers will be grateful for this recipe. A recipe that comes to us via Instagram. Today, more than ever, everything is shared on social networks, and recipes have found their own, decidedly important space. The kitchen has not been put aside, on the contrary, the influencers that deal with it are many and much loved. This one in particular was shared Oriettawho talked about when she ate this dish as a child, prepared by her mother and grandmother, while today she prepares it for her children.

Caciocavallo pancakes

Ingredients x 6

  • stale breadcrumbs 300 g
  • caciocavallo 350 g
  • parsley 1 bunch
  • extra virgin olive oil 300 ml
  • flour 100 g
  • eggs 4
  • nutmeg
  • salt
  • pepper

Preparation

The first thing to do to prepare caciocavallo pancakes is to finely grate the crumbs of the stale bread and the cheese. Also chop the parsley with the knife. Combine the three ingredients in a large bowl and jumbled up. Also add two eggs and season with a pinch of salt, a sprinkling of pepper and nutmeg. Mix everything until you get a homogeneous compound. Flour the work surface and roll out the mixture using a rolling pin. It must have a thickness of approx half a centimeter. Use a round pasta cutter to obtain discs.

Place the flour on one plate and the other 2 beaten eggs on the other. Pass the discs first in the flour, then in the eggs. Bring the extra virgin olive oil to temperature and fry them from both sides. They must become well golden. Then transfer them onto absorbent paper to remove excess grease. Complete with a nice sprinkling of salt and serve piping hot. Your caciocavallo pancakes they are ready. Enjoy your meal.

Read also: Benedetta’s English potato pancakes or hash browns, they can be prepared in 5 minutes and are delicious

caciocavallo pancakes

navigate_before

navigate_next

[ad_2]

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