Tag: dandelion

Mini Easter eggs (Easy and quick recipe!) – Gordon Ramsay’s version

mini pasqualine recipe - Recipe by Tavolartegusto


The Mini Easters they are gods rustic tarts perfect for the appetizer Easter! Self you don’t have time to make the classic Easter cake or you simply want each diner to have their own single portion these Mini Easter cakes I am the solution! You will need one muffin moldsome pasta brisé to make the shell, chard And ricotta as a filling and 1 egg to add to the center. The latter after cooking, will be clearly visible when cut just like a good luck surprise! They are not super tasty?

mini pasqualine recipe - Recipe by Tavolartegusto

By now you know how much you love making mini versions, a few years ago I prepared Mini casatielli, inspired by the great Easter rustic! Today I thought I’d transform the most beloved Easter savory cake into a small format! No sooner said than done. Believe me I am very fast! If you want the filling you can also prepare it the day before and They assemble in exactly 10 minutes! For the central egg you can use the classic one, or quail eggs smaller. To you the choice! The result will be equally special! Easter cakes are ideal for enjoy cold, when all the flavors are perfectly arranged. You can present them as an appetizer, Easter aperitif spring buffet together with other rustic ones that you can pick them up with your fingers like the savory puff pastry Colomba and the choreographic savory Danube! Being very practical to transportyou can also bring them for the picnic Easter Monday. The wonderful figure is guaranteed!

Discover also:

Neapolitan Pastierine (the mignon version of the most loved Easter dessert)

Mini Pasqualine recipe

PREPARATION TIMES





Preparation Cooking Total
45 minutes 15 minutes 55 minutes

Cost Kitchen Calories
Bass Italian 322 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients





Quantity for 6 pieces

    • 2 rolls of shortcrust pastry you can buy or make at home
    • 600 kg of cleaned chard or spinach
    • 200 g of cow’s milk ricotta
    • 3 tablespoons parmesan
    • 1 small fresh spring onion
    • 1 teaspoon of oil
    • fresh marjoram or dried marjoram
    • 1 egg + 6 eggs (classic or quail for the filling)
    • salt

Equipment

Method

How to make single-portion Easter cakes

First of all remember that if you want to achieve 1 unique cakefollow the recipe for the classic Easter cake.

Then place the finely chopped spring onion with 1 tablespoon of oil in a rather large pan and fry for a few seconds.

Then add the cleaned chard or spinach and the chopped marjoram.

Turn and add a few tablespoons of water, lower the heat and leave to simmer in the pan. When the beets are soft, remove the lid and let the water dry!

This step is essential to have a soft filling that does not leak water

Finally let it cool completely.

When the beets are cold, add the perfectly drained ricotta, the parmesan, salt, the egg and mix with a fork until you obtain a creamy filling:

filling for mini pasqualine - Recipe by Tavolartegusto

At this point, lightly oil the aluminum molds like these, which, as you can see, fit perfectly into the muffin pan:

Easter cakes in muffin molds - Recipe by Tavolartegusto

Divide each roll of rectangular pastry brise into 6 pieces (total 12 pieces) and line each cake with a piece, don’t worry if it seems crooked or short, you will create the edge with the closure!

Finally add 1 and a half tablespoons of filling in each piece, finally very delicately add 1 raw egg to the center of each mini Easter egg.

Then place the other edge of dough on each cake and close the edge.

how to make mini pasqualine - Recipe by Tavolartegusto

Finally, if you want to brush with an egg yolk, but it is optional, cook in a preheated static oven at 200° for the first 10 minutes, then lower to 180° and continue cooking for another 5 – 6 minutes.

They must be golden. Wait for them to cool before cutting!

Here are yours ready Mini Easters

mini pasqualine - Recipe by Tavolartegusto

storage

They keep perfectly at room temperature for 3 days.

If you love this type of preparation, also look at my collection of Appetizers

Scalded lamb: the traditional recipe! – Gordon Ramsay’s version

Scalded lamb - Recipe by Tavolartegusto


L’Scalded lamb it’s a second dish traditional of Lazio cuisineespecially Roman-based Lamb ribs cook on the grill. But which means ‘scottadito’? which according to tradition goes tasted immediately hot when the golden crust still retains a soft interior! Here it is it is taken with the fingers on the side of the bone that is still hot and there is a risk of get burned ! Here in Rome it is a real institution for Easter lunch! Together with the most classic and well-known Abbacchio alla Romana!

Scalded lamb - Recipe by Tavolartegusto

We are talking about a unique goodness that has poor origins and what I propose today is the Original recipe of lamb cooked according to the advice of Max Mariola. It is a preparation very easybut Attention choose the typical lamb chops the marinade and of course the cooking times ; follow all the illustrated steps and when you taste it you will exclaim: it really is exceptional! Let it bet? I find they are aquick alternative with baked lamb, and if you have the opportunity to cook outdoors, it is also perfect for barbecue on Easter Monday! Accompany it with a good side dish. Here in Rome it is customary to serve the blanched lamb with the very soft Roman-style artichokes or with the Giudia-style ones and the fantastic fried petals! If you want to go classic, a nice tray of baked potatoes is also perfect, the crunchy ones on the outside!

Grilled lamb recipe

PREPARATION TIMES





Preparation Cooking Total
30 minutes 10 minutes 40 minutes

Cost Kitchen Calories
Bass Italian 243 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients





Quantity for 4 people

  • 500 g of lamb chops
  • extra virgin olive oil
  • rosemary
  • garlic
  • salt
  • pepper

Equipment

Method

How to make grilled lamb

First of all, take the ribs out of the fridge, do not wash them at all, and with the help of a meat mallet, beat the knot of meat on the ribs to flatten them slightly.

Finally, place the cutlets in a baking dish, add oil, pepper, fresh rosemary, chopped garlic and massage well on all sides, so that it is fragrant:

how to make lamb chops - Recipe by Tavolartegusto

Then leave marinate at room temperature for 30 – 35 minutes

Attention, this step is very important, to avoid thermal shock, i.e. the cold meat curling when in contact with the hot grill, as well as to better regulate the cooking times, the lamb inside must be soft, tender and not cold. !


Perfectly cooked lamb

Finally, after the indicated time, touch the meat, which must be at room temperature, give it another stir then heat a grill with grooves for 3 – 4 minutes

Why is it better to use a grill and not the smooth plate? Because the lines of the grill allow the meat to remain raised from its cooking liquid. This will promote a golden crust on the surface.

Place the cutlets (without garlic and rosemary) only when the grill is actually hot

Then let it cook for 2 – 3 minutes on each side. Don’t turn before 2 minutes otherwise they won’t be crispy on the outside and soft on the inside. Minute more or less depends on the size of the pieces.

You will realize that they are cooked perfectly when they are golden brown and the meat does not drip red or blood. Salty.

Here’s yours ready Grilled lamb

grilled lamb - Recipe by Tavolartegusto

Needless to say, it cannot be preserved! It should be eaten immediately and nice and hot!

Don’t miss my collection of Second courses of meat.

Avocado and boiled egg salad, a light and protein dish – Gordon Ramsay’s version

avocado-and-boiled-egg-salad


L’Avocado and boiled egg salad it is a tasty, nutritious dish full of exceptional foods. A light and protein dish which can be prepared for a quick lunch or a tasty aperitif. Excellent if you are on a diet.

The basic ingredients are hard-boiled eggs, the avocado, tomatoes, onion, all seasoned with oil and lemon. A tantalizing and rich mix to be enjoyed on toasted bread or wholemeal crackers such as Wasa.

The avocado It is rich in monounsaturated fats, which are known to improve heart health by reducing bad cholesterol (LDL) and increasing good cholesterol (HDL). This creamy fruit is also an excellent source of potassium, a mineral essential for heart health and muscle functioning. Plus, avocado provides Vitamin Ea powerful antioxidant that protects cells from damage caused by free radicals.

The egg for their part, they are another rich source of nutrients. They are one of the best food sources of complete proteins, containing all the essential amino acids necessary for building and restoring body tissues. Eggs are also rich in B vitamins, which are important for energy metabolism and nervous system health.

Together, avocado and eggs form a salad that provides a balanced combination of protein, healthy fats and fiber. This combination of nutrients helps keep blood sugar levels stable, promotes satiety and provides long-term energy.

It is perfect for those who follow a healthy and balanced dietproviding a combination of nutrients essential for sustenance and general well-being.

avocado-and-boiled-egg-salad
avocado-and-boiled-egg-salad

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