Tag: dandelion

Parmigiana without frying Quick and easy recipe – Gordon Ramsay’s version

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Parmigiana without frying: this aubergine parmigiana is the lighter variant with grilled eggplant rather than fried. The eggplant slices are cut in width and the composition a single portion make it even more practical and nice to serve. Just a few ingredients are enough to create a tasty, simple and quick to prepare side dish. To be served 2 portions for each diner. I used striped aubergines because they are sweeter.

Ingredients for 6 single portions

  • 1 medium-large eggplant (I used the striped one)
  • 200 gr of tomato puree
  • 150 grams of drained provola
  • 2 tablespoons of extra virgin olive oil
  • grated Grana cheese
  • salt and basil

Watch the Video Recipe of Parmigiana without frying

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Parmigiana without frying preparation

Prepare all the ingredients on the work surface.

Start by cooking the tomato puree over medium-low heat for 15 minutes with a drizzle of oil, a pinch of salt and a few basil leaves. Keep the sauce aside.

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Permigiana Without frying

Wash and dry the aubergines, remove the ends and cut into slices about 1 cm thick, heat the grill and cook the slices without seasoning for about 4 minutes per side.

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Permigiana Without frying

Slice the provolone or mozzarella (previously kept in the fridge or drained to remove excess milk). Preheat the oven to 200 °. Place a sheet of parchment paper on the pan. Grate the Grana and proceed with the composition of the single portions. Arrange the larger aubergine slices at the base, add a spoonful of tomato puree, a little Grana and a slice of provolone to each slice.

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Permigiana Without frying

Cover with another slice of aubergine and repeat the operations with tomato puree, a basil leaf and Grana. Sprinkle all the single portions with a drizzle of oil and bake for 10 minutes at 200 °.

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Permigiana Without frying

Serve your light aubergine Parmigiana and serve with a fresh basil leaf on each portion. Enjoy your meal!

You may also be interested in baked eggplant cutlets

WINE PAIRING: Aglianico and Nero d'Avola

In this blog for wine pairings I have consulted the site most of the times: www.vinacciolo.it

Parmigiana without frying

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Enjoy your meal!!!

3.1

Sun-dried tomato pesto Quick and easy recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Sundried tomato pesto: I love pesto, they solve lunch in a few minutes, they are tasty and you can prepare an infinite number of them. This dried tomatoes in oil is the "brother" of the Genoese one with basil, it contains a mix of flavors combined with each other that give the pasta a truly spectacular flavor and texture! You can use Parmesan, Grana but I prefer the stronger and more rustic flavor of pecorino.

Ingredients for 4 people

  • 10 dried tomatoes in oil
  • 20 peeled almonds
  • 5-6 fresh basil leaves
  • 1 pinch of salt
  • 2-3 tablespoons of grated pecorino
  • 2 tablespoons of extra virgin olive oil
  • 1/3 of a clove of garlic

Watch the Video recipe of

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How to prepare dried tomato pesto

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Prepare the ingredients on the counter

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you put all the ingredients in the mixer except the oil and activates the mixer for a few seconds

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Sun-Dried Tomatoes "Pesto

add 2 turns of oil (about 2 tablespoons) and blend again for a few seconds

put in an airtight container and keep for up to 3 days. Pour over the freshly drained pasta and dilute with a few tablespoons of cooking water, the pesto from dry and grainy it will become creamy thanks to the presence of grated cheese.

And your sundried tomato pesto in oil is ready. Enjoy your meal!

Sundried Tomato Pesto "style =" width: 640px;

Enjoy your meal!

3.1

Speck Goose cooking ingredient – Gordon Ramsay’s version

Speck Goose cooking ingredient


We are now talking about an ingredient that we often use in the kitchen, namely Speck d’Oca. This ingredient is obtained from the animal's breast, which is then spiced and smoked, with a tender and tasty lean part combined with a soft and sweet fatty part, goose speck is considered a real specialty

It is a delicacy that is typical of rural areas where this farmyard animal is widely bred, let's say one of these typical areas could be identified in the lower Friuli, but also in the Pavia area where, in the Mortara area, a famous salami is produced. goose IGP.

Speck d’Oca how to prepare it

Here is an idea to enjoy this product and its duck counterpart (with which it can also be substituted in the soup). Starting with the oranges that you will have to peel, then make them into wedges and collect the juice that comes out of it in a small bowl. Once this is done, take a serving dish, and serve in the following way, that is, make a bed of salad and season it with the juice and very little salt. Finally, place yourself on top of the oranges. Complete with a generous grind of pepper and a drizzle of oil that is always good for us .. So just to finish you have to spread over two dozen thin slices of goose speck and 2 tablespoons of chopped pistachios, then serve. And of course, as always, we say good appetite to all of you.

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