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Puff pastry stuffed with escarole Christmas recipe quick and easy – Gordon Ramsay’s version

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Puff pastry stuffed with escarole: a perfect appetizer for Christmas, a savory centerpiece stuffed with escarole. In Naples, the escarole pizza is a classic on Christmas Eve and the New Year's Eve dinner, this wreath of puff pastry is a quick and tasty alternative to make. The decoration is completed with a central candle and sprigs of rosemary.

Ingrediants

  • 1 round pastry
  • 700 gr of escarole leaves
  • 150 gr of spreadable cheese with black olives
  • 1 tablespoon of salted capers
  • 6 black olives from Gaeta
  • 3 tablespoons of extra virgin olive oil
  • sesame and / or poppy seeds
  • 5 sprigs of rosemary

Watch the video of the puff pastry filled with escarole

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How to make the puff pastry filled with escarole

We prepare the Neapolitan escarole in a pan with olives and capers. We remove the core from the escarole, wash the leaves and pour them in plenty of boiling salted water. We let it cook for 10-15 minutes and drain.

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Put the endive in a colander to remove excess water and let it cool. Cut the round pastry into 8 wedges

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we form a star. We overlap the bases of the wedges to each other and press to make them stick together. We make with the black olive spread cheese using a spoon or one sac à poche,

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add the drained escarole and close the tips inwards.

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We place the crown inside a baking tray with parchment paper. Brush with milk and add poppy seeds and / or sesame seeds to the surface.

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We bake at 180 degrees until golden brown. Remove from the oven and arrange on a serving plate, place the candle holder in the center and all around the sprigs of rosemary. We serve, and our puff pastry filled with escarole is ready.

WINE PAIRING: Fiano di Avellino

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

Puff pastry stuffed with escarole

Stuffed puff pastry "style =" width: 640px;

Enjoy your meal!

3.1

Tuna meatballs Quick and easy recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Tuna and ricotta meatballs: everyone really likes meatballs and this time I decided to prepare them based on fish, with tuna and ricotta to give a different softness and flavor, I also added capers and parsley to give more flavor. If desired, these meatballs can also be made by replacing the ricotta with sliced ​​bread soaked in milk, or by using previously cooked and then mashed potatoes.

Ingredients for 4 people

150 grams of canned tuna in oil (drained weight)
200 gr of cow's milk ricotta
2 tablespoons of grated Parmesan
2 teaspoons of salted capers
parsley
1 egg

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How to make tuna meatballs

Drain the canned tuna in a colander to remove the oil. We put the tuna in a bowl together with the ricotta and mix.

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Tuna meatballs

We also add the whole egg and turn well. Finally, add the capers and the chopped parsley to the mixture …
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and if the mixture is too soft, add a spoonful of breadcrumbs at a time, until it gives a denser consistency to be able to create the meatballs with your hands. Put some breadcrumbs on a saucer and bread the tuna meatballs.

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Tuna meatballs

Heat the oil well (for frying) in a pan and let the meatballs cook for a few minutes, first on one side and then on the other, until golden brown. We drain the meatballs

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and put them on absorbent paper, serve with classic mayonnaise or mayonnaise without eggs or Greek tzatziki sauce. And here are ours ready tuna meatballs, enjoy your meal!

Tuna Meatballs "style =" width: 640px;

Enjoy your meal!

3.1

Suggested seasonal wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave – Gordon Ramsay’s version

Suggested seasonal wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave














Suggested Seasonal Wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave – Recipe and Cuisine











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