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Pumpkin cutlets (baked or in a pan) Quick and delicious recipe! – Gordon Ramsay’s version

Pumpkin cutlets


The Pumpkin cutlets I'm a vegetarian main course amazing! They are made with pumpkin slices, first saute in the egg and then in bread crumbs scented with rosemary . For a mouth-watering result! : golden e crispy outside, soft inside, tasty, fragrant! in one word: fabulous and ready in less than half an hour!

Pumpkin cutlets

For the very fast preparation, all you need is a good pumpkin. I prefer the delica for its taste full-bodied, but also for his consistency a little watery! But you can use the one you prefer! The secret for a perfect result: cut the slices of 1 cm ; which I believe is ideal thickness because nor more subtle, but neither too double. From this version you can make them fried in a pan which are of a stratospheric goodness. But also some tasty ones baked pumpkin cutlets, lighter but equally delicious! Believe me in any case you will love it! Just like Pumpkin Meatballs and Pumpkin Burgers, they are ideal to serve as second dish for adults and children! The pumpkin cutlets, if made of smaller size, they are also delicious for aperitif!

Discover also:

Savory pumpkin pie (simple with puff pastry, pumpkin slices and scamorza cheese)

Pumpkin cutlets recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 10 minutes 20 minutes

Ingrediants

Quantity for 6 pieces
  • 6 slices of pumpkin (1 cm each)
  • 4 – 5 tablespoons of breadcrumbs
  • 1 egg (which you can replace with extra virgin olive oil)
  • 1 sprig of fresh rosemary or 2 tablespoons of dried rosemary
  • salt
  • seed oil for frying or extra virgin olive oil for baking

Method

How to make pumpkin cutlets

First of all cut the pumpkin slices and remove the peel.

Then pass in a beaten egg

Finally bread in a mixture of breadcrumbs a pinch of salt and rosemary previously chopped on all sides:

how to make pumpkin cutlets

To cook in the oven, arrange the slices in a lightly greased pan with extra virgin olive oil and add a drizzle of extra virgin olive oil on top. Cook at 180 ° static in the medium-high part for 15 minutes.

Then raise to 200 ° with the grill positioned on the upper level and let it finish cooking for another 8 – 10 minutes.

For cooking in a pan, fill with oil for frying, when it reaches temperature, immerse the slices. Cook about 2 minutes per side, turning a couple of times!

Yours are ready Pumpkin cutlets!

Pumpkin cutlets

I advise you to enjoy them immediately hot, at most lukewarm!

If you want to keep them, seal them in the fridge raw, before cooking give them a quick breading.

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Original recipe with step-by-step photos (super soft) – Gordon Ramsay’s version

Neapolitan sandwiches


THE Neapolitan sandwiches they are gods leavened rustic typical exquisite Campania gastronomy; made with a mixture of Flour, water, milk And brewer's yeast than one once leavened ; he comes stretched out, then stuffed with cold cuts, cheeses And hard-boiled eggs; in the end rolled up And sliced ​​into pieces , or i (stuffed sandwiches) that come baked in the oven! Imagine gods very soft morsels from unmistakable savory filling! Good to lose your head! You want prepare them at home? Here is for you Neapolitan sandwiches recipe own like those bought from the best bakeries in Naples!

Neapolitan sandwiches

Like any traditional recipe, they exist different versions and many variations. What I give you today is there Original recipe of the Neapolitan sandwiches from aunt, author of the famous Casatiello and Escarole Pizza! a warranty! It is a rvery simple icetta, which does not involve no difficulty! The dough you can do it by hand, or with thekneader. Time to rise and you can start with the filling. For the stuffing tradition commands it is used Neapolitan salami, cooked ham, provolone And hard-boiled eggs ; of course depending on what you have available, you can use meats and cheeses you have available and that you have to consume, turning your Neapolitan sandwiches into a tasty one empty fridge! Just a few minutes for forming and cooking and they are ready to serve! Excellent hot and smoked, the Neapolitan sandwiches are distinguished by their incredible softness even the day after! For this perfect not only from prepare in advance for Buffet, Parties, Snacks, Quick dinners. But also from to carry for trips out of town And lunch bag!

Discover also:

Milk sandwiches (soft and delicious to be filled as desired with sweet or savory)

Neapolitan sandwiches recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 45 minutes 55 minutes

Ingrediants

Quantity for 8 pieces

For the dough:

  • 500 grams of Manitoba flour
  • 125 grams of water
  • 125 grams of milk
  • 8 gr of fresh brewer's yeast (or 1 teaspoon of dry yeast)
  • 10 gr of salt
  • 1 tablespoon of butter or lard (for brushing sandwiches)

For the filling:

  • 100 gr of Neapolitan salami
  • 150 gr of cooked ham
  • 150 gr of sweet provolone
  • 2 hard-boiled eggs
  • 2 tablespoons of Grana Padano
  • black pepper (optional)

Method

How to make Neapolitan sandwiches

First of all, prepare the dough by mixing together flour and salt, dry yeast or fresh water diluted in a teaspoon of water. Add the liquids and knead until the mixture is soft and smooth.

Then let it rise until it triples in volume.

Turn over onto a lightly floured work surface. Roll out to a thickness of 5 – 6 mm and stuff with a sprinkling of parmesan, the boiled egg into small pieces, cubes of ham, salami and provolone:

how to make Neapolitan sandwiches

Then roll up the longest part, tight enough and finally seal well to form a sausage.

Finally, slice some pieces at about 10 cm:

how to form Neapolitan sandwiches

Cut gently so as not to let the filling come out and place on a baking sheet lined with parchment paper.

Finally, let it rise for another hour in a dry and warm place. Then brush the surface with butter:

cook Neapolitan sandwiches

Cook at 180 degrees for about 20 – 25 minutes until they are pretty swollen!

Yours are ready Neapolitan sandwiches

Neapolitan sandwiches

They keep perfectly 3 days well sealed in a cling film

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Soft and tasty baked beer chicken quick recipe – Gordon Ramsay’s version

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Baked Beer Chicken: marinating and then cooking in beer makes the chicken particularly juicy and very soft. Rosemary and bay leaves flavor the chicken, and the restricted sauce of the beer makes the chicken very tasty. The recipe is very easy to make. RECIPES WITH CHICKEN

Ingredients for 2 people

  • 4 pieces of chicken (2 drumsticks and 2 thigh detectors)
  • 300 ml of beer
  • rosemary and bay leaf
  • 1 clove of garlic
  • 5 tablespoons of extra virgin olive oil
  • salt and pepper

BAKED BEER CHICKEN RECIPE VIDEO

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How to make Baked Beer Chicken

We put the chicken (boneless and preferably without skin) in an ovenproof dish, add oil, salt, pepper, garlic, rosemary and bay leaf, pour the beer and cover with cling film. We marinate in the fridge for 15 minutes.We remove from the fridge, turn the chicken pieces, salt and pepper the other side. We cover with aluminum foil and bake for 15 minutes at 200 °. After 15 minutes, remove from the oven, turn the chicken pieces and bake again without foil to complete the cooking and reduce the sauce to the beer (about another 20-25 minutes).

If, when cooked, the beer sauce is still very liquid, we can reduce it in a pan, perhaps adding a spoonful of honey. We serve and sprinkle with the beer sauce obtained.

And here is ours ready Chicken quick and easy.

WINE PAIRING: Colli Bolognesi Pinot Bianco Spumante DOC

For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it

Baked beer chicken

Baked Beer Chicken "style =" width: 640px;

Enjoy your meal!

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