Tag: GOOD

Gratin conchiglioni with pink sauce stuffed with broccoli, to be prepared in advance for a ready and good Sunday lunch – Gordon Ramsay’s version

THE gratin shells, with pink sauce and stuffed with broccoli, they are a first course that is easy to prepare and delicious to serve. a first course that will certainly save you time, which you can dedicate to your guests. You can prepare them in advance, and gratin them, I in the air fryer, when serving them. A dish to also prepare for a family lunch, to the delight of food lovers friarielli, which give a slightly bitter aftertaste. Obviously you can replace the broccoli with spinach, for a more delicate flavour.

Gratin conchiglioni with pink sauce

Ingredients:

14 shells
150 g of ricotta
1 bundle of broccoli
50 g of minced meat
30 g of sweet scamorza
50 g of Parmigiano Reggiano
salt
pepper
100 ml of cooking cream
extra virgin olive oil
150 g of tomato puree

Method:

Start cleaning, washing and cooking the friariellsi, an operation that you can also do the day before. In a pan, brown minced meat, without adding fat, and let it cool,

cut the chopped scamorza. In a small bowl, place the ricotta, a pinch of salt and pepperand add the broccoli, the scamorza,

there minced meat,

mix everything. United too 50 ml of cream, and mix everything together.

In another small bowl, place the tomato puree, keeping a little for the bottom of the pan, a drizzle of extra virgin olive oil, a pinch of salt, and the remaining cream, mix everything together. Cook the conchiglioni in plenty of salted water, finishing cooking five minutes before the time indicated on the package. Pass them under cold water, to stop cooking completely. Fill the shells with the filling prepared previously.

Put the tomato puree on the bottom of the pan, also add a drizzle of oil, place on top stuffed shells.

Sprinkle the shells with pink sauce, and grated parmesan,

let them cook au gratin for five minutes at 200° in an air fryerserve hot.

Read also: Lasagna pie with asparagus, the creamy and delicious first course that can be prepared in a short time, perfect for a family lunch

Spaghetti with garlic and oil Procidana style, you have never eaten so good and creamy. Here’s the trick with the two extra ingredients – Gordon Ramsay’s version

creamy spaghetti with garlic, oil and tarallo

Spaghetti with garlic, oil and chilli pepper with taralli and Procida-style lemon they are a last minute dish that will win you over. Obviously there are two underlying reasons for this preparation Neapolitan cult ingredients. The first is the suet and pepper taralli, which with a bit of luck you can now find everywhere. The latter are the island’s lemons, which the people of Procida call bread and they are very good. Those are more difficult to find, and if you don’t have this possibility you can’t do anything else replace them with other lemons. The important thing is that they are zero kilometer and untreated.

Spaghetti alla procidana

Ingredients x 4

durum wheat flour spaghetti 360 g
Neapolitan taralli 2
untreated lemons 2
dried chili pepper 1
garlic 1 clove
extra virgin olive oil
fresh mint
salt

Preparation

The first thing to do to prepare spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style is to fillet the lemon zest with a paring knife. If you don’t have it available, grate it. The important is avoid the white part, with a more bitter taste. Crumble coarsely the two taralli suet and pepper. Remove the seeds from the chilli pepper and break it into pieces with your hands. Put the salted water for the pasta on the heat and wait for it to boil. Meanwhile, heat a drizzle of extra virgin olive oil in a pan and cook brown lightly the garlic.

Add the spaghetti and then drain them al dente, keeping aside a little cooking water. Transfer them immediately to the pan with the garlic, add the lemon zest and chilli pepper, pour in a little cooking water and sauté everything. Turn off the heat and stir with the taralli, suet and pepper and the washed and chopped mint leaves. Your spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style they are ready. Enjoy your meal.

Read also: Spaghetti in Aeolian sauce, the recipe with ancient Sicilian flavors that is made with two ingredients in 5 minutes

how good is it? Composition and variety – Gordon Ramsay’s version

Milk: how good is it? Composition and variety

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