Tag: Dish

The Frandura di Montalto, nothing more than a cat. A simple but delicious dish that can be prepared in 5 minutes, all raw in the oven – Gordon Ramsay’s version

Frandura Frondura potatoes


Frandura Frondura potatoes

There Frandura of Montalto Ligure is an authentic delight of Ligurian cuisine, particularly renowned in the town of Montalto Ligure, located in the province of Imperia. It is a savory potato cake, a traditional, ancient and rustic dish, typical of the Ligurian mountains, which perhaps does not enjoy the fame of other specialties, but certainly deserves to be discovered! Prepared with simple ingredients such as potatoes, flour, milk and cheese, it is a recipe without pastry and eggs, but rich in taste and tradition.

Ligurian Frandura

Ingredients

  • 6 medium potatoes
  • 120 g of flour
  • 1 glass of milk
  • 80 g of parmesan
  • extra virgin olive oil, salt, marjoram to taste

Preparation

Peel and slice the potatoes finely, then arrange them evenly on the bottom of a baking tray previously greased with oil. Sprinkle them with a light sprinkle of salt.

In a large bowl, mix the flour with the milk, oil, salt and, if desired, the marjoram, until you obtain a smooth, lump-free batter. Pour the batter over the potatoes, making sure to cover them completely, and add the grated parmesan.

Bake at 200°C and leave to cook until a golden crust forms on the surface, about 15-30 minutes, depending on the consistency of the batter. It is advisable to check the cooking after about 15 minutes to ensure the right consistency. Enjoy your meal!

Read also: Baked stuffed potatoes, Benedetta’s dinner-saving recipe. All raw in the oven, stringy and delicious

Frandura Frondura potatoes

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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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Savoy cabbage parmigiana: a hot and quick single dish – Gordon Ramsay’s version

cabbage parmigiana - Recipe by Tavolartegusto


There Savoy cabbage parmigiana it’s a single dish vegetarian, warm, comforting and delicious! A’ winter alternative And light to the classic Parmigiana. In this case the protagonist is precisely the savoy cabbageher green leaves rich in vitaminsfirst I am blanchedThen alternate in layers with bechamel And scamorza in a baking tray In the end cooked in the oven. Where all the ingredients embrace each other as one super streamlined wrapped in one gratinated surface And irresistible! Believe me when I tell you: one of those recipes with cabbage of which you will no longer be able to do without it!

cabbage parmigiana - Recipe by Tavolartegusto

Also because it really is super fast! It is in fact one Baked, non-fried cabbage parmigiana just like that of courgettes, potatoes, fennel and pumpkin. In this preparation, the large cabbage leaves from the full-bodied texture rich in ribs they just dive 2 minutes in boiling water . The time needed for soften them . This way they work very well create homogeneous layers. Yes assembles in a flash and yours cabbage parmigiana And immediately ready to go in the oven! Excellent hot and stringynot just for lunch or dinner; but also from prepare in advance! You can store it in the fridge raw and ready to go cook or reheat at the moment! its surprising flavour it will conquer the whole family prepare it soon!

Other recipes with cabbage not to be missed :

Pizzoccheri alla Valtellinese (a tasty and rich pan according to the Valtellina tradition)

Cabbage rolls (pan-fried or baked with many tasty fillings of your choice)

Rice and cabbage (the Neapolitan recipe, where everything is cooked in one pot)

Savoy cabbage parmigiana recipe

PREPARATION TIMES




Preparation Cooking Total
15 minutes 1 hour 1 hour and 15 minutes
Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 4 people

  • 8 – 10 cabbage leaves (if they are small increase to 12 – 14 leaves)

  • 1 dose of my Bechamel (which you can also make with oil!)

  • 300 g of smoked scamorza (which you can replace with your favorite string cheese)

  • 5 – 6 tablespoons of parmesan or parmesan

  • salt

Method

How to make cabbage parmigiana

First of all, delicately remove the cabbage leaves from the head of cabbage.

Then wash them and blanch them in lightly salted water for 2 – 3 minutes, they should not discolour but only soften.

Finally, assemble in a baking tray, place a first layer of béchamel sauce on the base, 2 – 3 spoons then one or two cabbage leaves if they are small:

how to make cabbage parmigiana - Recipe by Tavolartegusto

Then add a layer of bechamel, one of scamorza and finally a sprinkling of parmesan.

Once the first layer is finished, add one or more cabbage leaves again and start the layers of béchamel, scamorza and parmesan again, until the ingredients are used up.

Finish the last layer of parmigiana with cabbage, bechamel, very finely chopped pieces of scamorza and a sprinkling of parmesan.

Finally, cover the pan with aluminum foil and leave to cook in a preheated static oven for 30 minutes at 180° on the medium side.

Then, once the indicated time has elapsed, remove the aluminum foil, move the pan to the upper level and turn on the grill, increase to 200° and leave to cook au gratin for 10 minutes.

Here’s yours ready Savoy cabbage parmigiana baked

cabbage parmigiana recipe - Recipe by Tavolartegusto

Finally, wait 10 minutes for it to settle before cutting the slices

Here she is Savoy cabbage parmigiana super streamlined!

cabbage parmigiana recipe - Recipe by Tavolartegusto

storage

You can store raw, already assembled on a baking tray, in the fridge for 1 day. Or you can keep it already cooked in the fridge for 2 – 3 days.

If you want to keep it for longer, I recommend freezing it.

Also discover my entire collection of unique dishes

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