Tag: Mayo

Meatballs with Sausages and broccoli. Quick and easy recipe – Gordon Ramsay’s version

Meatballs with sausages and broccoli: sausages and broccoli are one of the most loved combinations of Neapolitan cuisine enclosed in a crunchy meatballs, good both fried and baked. The broccoli are a particular type of broccoli / turnip, with a bitter taste typical of Campania. If you don't find the broccoli, you can use the turnip greens. Try these meatballs they are easy to make the next day they are even better, so prepare a few more!

Ingredients for 15-20 meatballs

3 medium sausages
100 gr of breadcrumbs
3 eggs
400 gr of broccoli without stems (only leaves) alternatively turnip greens
30 gr of grated Grana (2 tablespoons)
1 clove of garlic
extra virgin olive oil
peanut oil

WATCH THE VIDEO RECIPE: MEATBALLS OF SAUSAGES AND FRIARIELLI

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How to prepare sausage and broccoli meatballs

Chop the crumb and pass it to the mixer with the grated Grana.Togliamo the hardest stems to the broccoli and leave only the leaves and tops, wash them several times.
Put 1 clove of garlic and 4 tablespoons of extra virgin olive oil in a large pan, let the garlic brown and add the broccoli, at first they will create a lot of volume, let them stew by putting a lid on for 15 minutes. We shoot from time to time. At this point the broccoli are ready, remove the garlic and put them in a colander with a container underneath to remove the excess water.After about 10 minutes they will have lost almost all the water and have cooled down, chop them with a knife or with scissors like I did. Not in the mixer, they would become a cream and would not have a good consistency. Let's keep the broccoli aside.
We remove the casings from the sausages, (N.B. in Naples the sausages are not made with minced meat, but "knife-tip" so the meat is roughly cut, in this case pass them to the mixer to grind them better).
We combine all the ingredients in a container: broccoli, breadcrumbs, 1 egg, sausages and mix everything well.
We proceed to form the meatballs, we also keep a saucer on the work surface with 2 eggs beaten with a pinch of salt inside, in another dish we put a few tablespoons of breadcrumbs. We dip the meatballs (with a flattened shape for better cooking) first in the beaten egg and then pass them in the grated bread. We fry in hot peanut oil, frying first on one side and then on the other. we serve hot
For baking, just put the meatballs in a non-stick pan with a drizzle of oil on the bottom and a drizzle of oil on the meatballs. Cook at 190 degrees for 15 minutes, turning the meatballs halfway through cooking.

Lentil And Potato Stew Recipe – Gordon Ramsay’s version

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Difficulty
Low
Cost
Medium
Portions
5
Cooking
90 minutes
Preparation
10 minutes

Unique and delicious dish that my Ecuadorian grandmother used to prepare frequently and which she jokingly baptized with the name lenatejas rellenas (stuffed lentils). Obviously, given the origins of the dish, spices could not be missing, which make this dish even richer in taste!

INGREDIENTS

700 gr Bocconcini of beef

150 gr Mixed for sautéing

2 tablespoons Tomato paste

2 Bay leaves

1 kg Potatoes

q.b. Chopped parsley

half a teaspoon Cumin

half a teaspoon Sweet paprika

a pinch Chilli

q.b. salt

q.b. Extra virgin olive oil

water

350 gr Lentils

METHOD

To prepare it stew with lentils and potatoes, we begin to fry carrots, celery and onion in a saucepan with a little extra virgin olive oil.

Let's wait a few minutes and add the beef.

Let the meat brown evenly over high heat and season with salt and pepper. We combine the tomato paste and some water (enough to cover the meat). Let's flavor with paprika, chilli and cumin and we count 15 minutes from boiling.

After this time, add 2 bay leaves and the lentils. We continue cooking for another 10 minutes over medium heat.

Finally, add the previously washed and cut potatoes and cook until they are well cooked.

When cooked, season with chopped parsley and serve hot.

CHEF'S ADVICE

As an alternative to beef, pork can be used. The dish is already quite rich but if we prefer it, we can accompany the stew with slices of homemade bread

About the author

Rosa Maria Vergara

Hi my name is Rosa I am originally from Ecuador I have been in Italy for 20 years I have been living in Trieste for a year … I would like to share with you some recipes from my country and also some recipes that I learned by turning around in Italy …

Stuffed champignon mushrooms Quick and easy recipe – Gordon Ramsay’s version

Stuffed champignon mushrooms: a very simple recipe to prepare, to be served both as an appetizer and as a side dish for meat main courses. The filling can be simple as in this case, using the stems of the mushrooms, or with potatoes, speck and cheese. Here is the simpler version that I really like!

Ingredients for 2 people

4 large button mushrooms
3 tablespoons of breadcrumbs
2 sprigs of parsley
2 tablespoons of oil
salt

VIDEO: HOW TO CLEAN AND PREPARE THE STUFFED MUSHROOMS

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The first thing to do is to detach the stem from the mushroom head. We cut the base of the mushrooms (the one most in contact with the earth) and eliminate it, instead we keep the stems aside.

How to clean the mushrooms: with a damp cloth, we clean the mushrooms (both the stems and the heads), it is not necessary to wash the mushrooms under running water it only makes the mushroom absorb more water! At most we scratch with a small knife the parts that are still too dirty if present.

Put the mushroom stems, parsley, salt, garlic clove, breadcrumbs and 2 tablespoons of oil in a mixer.

we whisk for a few moments until the mixture becomes a sandy consistency

Fill the mushroom heads with the filling, add a drizzle of oil on the surface and bake at 180 ° for 15/20 minutes, at the end of cooking add a little salt to the surface.

This is the simplest filling, if you want you can also stuff it with potatoes, cheese and speck. We serve still hot as an appetizer or as a side dish. Enjoy your meal!

WINE PAIRING: This dish requires a delicate, fresh wine with good acidity. A German Riesling with a few years behind it is perfect. Or a Ligurian Riviera di Ponente Pigato.

for combinations www.vinacciolo.it

Stuffed Champignon mushrooms

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Enjoy your meal!

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