Tag: Delicious

Pan-fried chicken from the 80s by Benedetta Rossi: I’ll reveal to you my grandmother’s ancient recipe, delicious – Gordon Ramsay’s version

Pan-fried chicken it is a recipe from the 80s that Benedetta Rossi wanted to share with her fans. The cook shares many recipes, always attentive to those who don’t have a lot of time to dedicate to cooking but still want to eat good, healthy and tasty. This time, however, there is a difference, because we are talking about a reach of the heart. A dish that he prepared himself grandmother Assuntahis mother’s mother, on the occasion of Sunday on wood-fired kitchen. It is a tasty and succulent dish, full of ingredients that flavor it.

Chicken in a pan

Ingredients x 4

chicken pieces 1.5 kg
pickled or sweet and sour giardiniera 250 g
artichokes in oil 150 g
sweet and sour pickled onions 50 g
olives in brine 100 g
white wine 1\2 glass
garlic 2 cloves
laurel
rosemary 1 sprig
extra virgin olive oil
pepper
salt

Preparation

The first thing to do to prepare the chicken in the pan is to clean the chicken pieces and season them well with plenty of salt and pepper. Heat a drizzle of extra virgin olive oil in a pan. Brown the garlic together with the bay leaf and rosemary. Add the chicken and let it brown on all sides. Shade with white wine. When the alcoholic part has completely evaporated, cover with the lid and leave to cook over a low heat 40 minutes. Remember to stir every now and then. If necessary you can dilute with water. After 30 minutes, remove the bay leaves and garlic.

United the other ingredients: first the giardiniera with the chopped vegetables, then artichokes and spring onions. Mix and cook for another 5 minutes, then add the last ingredient, olives in brine. Mix again and leave to flavor for 1 minute. Serve, accompanying the chicken pieces with the sauce created in the pan. Accompany with a nice fresh salad. Yours pan-fried chicken it’s ready. Enjoy your meal.

READ ALSO—> Citrus chicken scallops, how to transform chicken breast slices into a unique delicacy with an orange and a lemon

Baked arancini (lighter, equally delicious!) – Gordon Ramsay’s version

The Baked arancini I’m a light variant perfect for those who don’t want to fry of the classic Sicilian Arancini! They are made with the same typical reciperice stuffed with ragù with peas and caciocavallo in the center. They round out in your hands, then they are breaded to perfection, but in this case we cook them Baked rice balls for a result lighter but believe me equally delicious! Imagine them crispy on the outsidesuper tasty stringy!

By now you know, often I enjoy revisiting the great classics in a lighter key; It was like this with the baked Mozzarella in carrozza, or with the baked cutlets, and I must say I satisfied everyone a little! This time I thought of transforming it into a light key Sicilian street food par excellence! I’m honest, I was a little skeptical, mainly I was afraid they wouldn’t keep their shape instead, thanks to the trick of cooling them in the fridge, they turned out baked arancini perfect! in taste, texture and even appearance! So much so that I even prepared them with leftover rice , and believe me they turned out even better because the mixture was more compact. Excellent hot freshly baked not only like appetizersbut also how first course, they are nice and substantial and are delicious even the next day. Simply heat them up a little to make the heart go stringy again.

Baked arancini recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	1 hour	1 hour and 30 minutes


Bass	Italian	453 Kcal

Ingredients

Quantity for 10 pieces

Method

How to make baked rice balls

First of all, boil the rice in plenty of water and salt, drain al dente and stir in the pan with butter and saffron. Then transfer to a baking tray to cool and compact well.

Then dedicate yourself to the ragù by chopping onion, celery and carrot, fry in oil, then add the minced meat and brown for 1 minute, then add the wine and let it evaporate.

Finally add the puree, bay leaf, cloves and cook for about 50 minutes. at the end of cooking it should be dense and creamy, add the peas and cook for another 10 – 15 minutes without crushing them.

Then remove the bay leaves and cloves, let them cool well and add the grated caciocavallo cheese and a pinch of salt. Leave aside to cool.

Rice and filling must be perfectly cold.

Formation of baked arancini

Take a handful of rice and round the shell with one hand, hollow out with the other, so as to have a concave for the filling:

how to make baked rice balls - Recipe by Tavolartegusto

Then add 2 teaspoons of ragu with peas and a piece of caciocavallo, then a teaspoon of rice on top and round with your hands. If you want to create the conical shape, follow the original version

At this point the trick for cooking arancini in the oven

Once you have made all the balls, place them in the fridge for 30 minutes so that they harden even better, this step will ensure that they do not open during cooking!

Finally when you prepare the breading. add flour and water to a bowl to form a batter. First pass them in this batter then dip them in the breadcrumbs, round them very well between your hands so that they will be very compact.

Then place on a baking tray previously lined with baking paper with a drizzle of extra virgin olive oil

arancini ready for cooking in the oven - Recipe by Tavolartegusto

Finally, cook in a very hot static oven at 180° in the middle part for about 25 minutes. Check halfway through cooking, turn them over and continue, if necessary add a few drops of oil.

Here are yours ready Baked arancini

baked arancini recipe - Recipe by Tavolartegusto

storage

You can store them raw in the fridge ready to cook for 2 days or you can freeze them directly raw. If you have already cooked them, they will keep for the next day very well.

Also discover my entire collection of starters

Sicilian-style anchovy meatballs, quick and delicious. The grandmother from Palermo: what do I add to the dough, so they melt in the mouth – Gordon Ramsay’s version

Sicilian-style anchovy meatballs they are a real pleasure for lovers of this fish. One of the major protagonists of Sicilian recipes. In fact, the sea of the island is full of them, and this makes it economic and easily available. Fresh ones can be had every day at a low price. And when the period doesn’t allow fishing, we have those available in oil or salt. For this reason they have become the basis of many recipes of the entire Italian gastronomy. Today we will see them in a winning form adults and childrenthat of meatballs, which are as good as you make them.

Sicilian-style anchovy meatballs

Ingredients

anchovies 1 kg
breadcrumbs 80 g
caciocavallo 100 g
pine nuts 1 tbsp
sultanas 1 tbsp
mint
garlic
eggs 1
salt
pepper
Flour
cherry tomatoes
seed oil
extra virgin olive oil

Preparation

The first thing to do to prepare Sicilian-style anchovy meatballs is to soak the raisins in water to soften them. Meanwhile, toast the pine nuts in a non-stick pan. Clean the anchovies, remove the bones and dry them with the help of absorbent paper. Cut them into pieces and transfer them to a bowl. Squeeze the raisins and add them to the bowl together with the other ingredients: breadcrumbs, grated caciocavallo, pine nuts, chopped mint, egg. Season with salt and pepper and mix well to mix all the ingredients. You must obtain a homogeneous mixture.

With the hands form your meatballs. Place plenty of flour on a plate. Bring the sunflower oil to temperature and fry them until golden brown on all sides. Transfer them to absorbent paper to remove excess grease. Keep aside and prepare a sauce to accompany them. Heat a drizzle of extra virgin olive oil in a pan and brown the garlic. Rinse cherry tomatoes, cut them in half and add them to the pan. Season with salt, pepper and more mint and reduce the sauce. The last minutes add the meatballs and let them season. Your Sicilian-style anchovy meatballs they are ready. Enjoy your meal.

Chef Gordon Ramsay Recipes

Tag: Delicious

Pan-fried chicken from the 80s by Benedetta Rossi: I’ll reveal to you my grandmother’s ancient recipe, delicious – Gordon Ramsay’s version

Chicken in a pan

Ingredients x 4

Preparation

READ ALSO—> Citrus chicken scallops, how to transform chicken breast slices into a unique delicacy with an orange and a lemon

Baked arancini (lighter, equally delicious!) – Gordon Ramsay’s version

Baked arancini recipe

Ingredients

How to make baked rice balls

Formation of baked arancini

storage

Sicilian-style anchovy meatballs, quick and delicious. The grandmother from Palermo: what do I add to the dough, so they melt in the mouth – Gordon Ramsay’s version

Sicilian-style anchovy meatballs

Ingredients

Preparation

Read also: Pizzaiola-style meatballs with Benedetta Rossi’s recipe: what do I put instead of bread, so they melt in your mouth