Tag: large mouth bass

Ham and bechamel cannelloni: delicious and creamy. The perfect first course for New Year’s Eve lunch: Everything raw in the oven – Gordon Ramsay’s version

ham cannelloni


ham cannelloni

Cannelloni with cooked ham and bechamel they represent a simple but extraordinary and delicious recipe. Contrary to what one might think, it is an appetizer, or at most a second course, and not a first course. The peculiarity of this recipe is theabsence of pasta, replaced instead by slices of ham. These slices are filled with a delicious combination of potatoes and provola, and then baked au gratin with a delicious bechamel sauce. In short, an authentic culinary pleasure.

Ham and bechamel cannelloni

Ingredients

  • 150g of cooked ham
  • 500 g of potatoes
  • 200 g of fior di latte
  • 250 ml of bechamel
  • 30 g of grated parmesan
  • salt, pepper, extra virgin olive oil to taste

Preparation

Start by washing them thoroughly potatoes. Next, place them in a pan with plenty of cold water, bring to the boil and cook for about 25-30 minutes or until they become soft. Once cooked, drain them, peel them and mash them with a potato masher.

Season the mashed potatoes with salt, pepper and oil, mix well and leave to cool. In the meantime, cut the milk cream diced. Take one slice of ham at a time, distribute a few potatoes along one of the short sides, place some cubes of cheese in the center and roll the slice of ham over the filling.

Continue in the same way to create the other cannelloni. Lightly grease the bottom of a baking dish suitable for baking with a little béchamel sauce. Place the prepared cannelloni on top and cover them with the rest of the béchamel and the grated parmesan. Cook in a preheated fan oven at 200°C for about 25 minutes or until the desired golden brownness is obtained. Once ready, the cannelloni with cooked ham are ready to be served. Enjoy your meal!

Read also: Cannelloni alla Pulcinella with sausage and broccoli, the delicious and different version for Christmas lunch

ham cannelloni

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the original Piedmontese recipe (step by step) – Gordon Ramsay’s version

tuna sauce


There Tuna sauce it’s a seasoning typical of Italian cuisinefrom Piedmontesebased on tuna, hard-boiled eggs, anchovies, capers and a little vegetable broth. Creamy consistencyon the palate tastyit is perfect for enhance the flavor of the meat as a sauce for veal with tuna sauce; or from spread on the canapés, stuff Stuffed eggs, vegetables, make tasty appetizers or for accompany vegetables. In short, a real delight however simple, small errors can compromise the body and flavor! If you want prepare it at home perfection here she is Recipe tuna sauce with all the illustrated tips with photo step by step; to have it very good! tasty at the right point, velvety, without lumps, nor too liquid, nor too dense!

tuna sauce

Like any traditional recipe they exist different versions. For example the tuna sauce with Mayonnaise. In this case I propose the Original recipe from the tuna sauce without mayonnaise classic taken from the infallible regional cookbook my mother’s. This is an accomplishment very easy And super fastfor which a mixer to blend all the ingredients and in a few minutes it is ready. The secret for a optimal consistency And dose the liquids well ; that’s why I advise you to proceed little by little. and above all add the it only rises at the end. In the process you will find all the right indications. Believe me you will fall in love with the result: and you will say for yourself that it is the best tuna sauce ever prepared! I love her all the year in summer, perhaps in a good Club Sandwich. It is a must among starters Christmas And New Year’s together with the timeless Russian Salad and the delicious Prawn Cocktail. Prepare it soon and you’ll see you won’t buy it again!

Tuna sauce recipe

PREPARATION TIMES




Preparation Cooking Total
10 minutes 0 minutes 10 minutes

Ingredients





Quantity 4 people

  • 2 cans of tuna in oil (160 g), perfectly drained

  • 2 hard boiled eggs

  • 3 anchovies in oil

  • 1 tablespoon desalted capers

  • 1 teaspoon of extra virgin olive oil

  • vegetable broth

  • salt (to be evaluated)

Method

How to make tuna sauce

First of all, use a good mixer, alternatively you can use a blender.

Then add all the ingredients except the salt and start adding just 1 teaspoon of broth.

how to make tuna sauce

Finally, proceed by blending very well until you obtain a smooth, compact and super creamy sauce. Stop every now and then and evaluate whether you need a few more spoonfuls of broth and or 1 more teaspoon of extra virgin olive oil. Be careful, it must not be liquid or lumpy.

So have the patience to continue blending.

In any case, you can decide the final result based on your tastes and use. Only at the end taste and evaluate whether it needs a pinch of salt.

Here’s yours ready Tuna sauce super velvety.

tuna sauce recipe

storage

It keeps very well for about 3 days in the fridge. Be careful that it will solidify slightly, in this case you can dilute it with a few drops of broth

Discover other delicious sauces and condiments to enrich your dishes!

Broth for tortellini, chef Bruno Barbieri’s secrets and advice for making a perfect broth. What meat should be added – Gordon Ramsay’s version

Broth for tortellini, chef Bruno Barbieri's secrets and advice for making a perfect broth. What meat should be added


THE tortellini in broth they are a classic holiday dish, ideal for bringing friends and relatives together at the table: every territory, but perhaps it would be better to say every family, has its own version and the same happens for chefs, who have always used broths in the kitchen. The recipe of BarberHowever, it has some particular characteristics: first of all the use of capon together with beef chewy, a cut located behind the tibia of the cattle. This is a part commonly called “stew”, together with the shoulder cover, which therefore gives its best in long cooking. Try it too!

Broth for tortellini by Bruno Barbieri

Ingredients for 6-7 people

  • 650 g of tortellini
  • 1 capon
  • 500 g of beef chewy
  • 4 liters of water
  • 3 carrots
  • 1 onion
  • 1 bay leaf
  • 1 stalk of celery
  • Salt and Pepper To Taste

Preparation

Peel the onions and cut them in half. In a large pot, place the onions, the carrots (without peeling them), the celery, the beef chewy, the capon already cleaned and cut into pieces, the bay leaf and the water. Bring everything to the boil and add the salt. Leave to cook for 2 hours.

Once cooked, carefully remove the vegetables and meat without leaving any residue in the broth, and if necessary, filter the broth. Divide the broth into two parts and keep them warm.

Cook the tortellini in half the broth, adding salt if necessary. Then, drain them and arrange them on dry plates. Add the other half of the still hot broth to each dish and, if you prefer, sprinkle with grated parmesan.

Read also: Tortellini with cream by Bruno Barbieri, the trick: “Here’s what I add to my magic cream to make them perfect”

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