Tag: meatballs

Shakshuka with veal meatballs – Gordon Ramsay’s version

Shakshuka with veal meatballs


There Shakshuka it is a convivial dish of North African cuisine widespread throughout the Middle East, often served for breakfast.

As in the case of its Neapolitan “eggs in purgatory” cousins ​​and the Mexican “huevos rancheros”, shakshuka is also a recipe one pot. It is prepared in a pan or earthenware pan, with a base of tomato and harissa peppers (the spicy sauce typical of Middle Eastern and North African cuisine) with fried eggs and yogurt.

The original recipe ends here, I wanted to add an additional protein by combining some meatballs, to transform it into a complete and tasty single dish. A bit like mine Indian-style meatball curry.

For this recipe I used the veal meatballs from Vitello di Casa Vercelli, obtained only from the meat of fine calves, born, raised and selected in Italy, with an integrated supply chain with certified traceability. A digestible meat, with very little fat and a high protein and amino acid content.

However, you can make them by hand, shaping them with your favorite mince. Veal but also mixing other minced meat.

POST MADE IN COLLABORATION WITH VITELLO DI CASA VERCELLI

What a wine to pair with shakshuka

As I often tell you in my food and wine pairings, the choice of wine in a spicy dish is always crucial.

Generally whites are more suitable, thanks to the flavonoids contained, which dampen the tingling in the mouth generated by capsaicin. I love Rieslings and Aromatic traminers*.

The bubbles are ok, especially if very cold and with a residual sugar that tempers the spicy sensation. In this case, if you want to match a Prosecco* or a Classic Method, choose “extra dry”.

The tannins of reds, on the other hand, emphasize it, which is why I always recommend, if you really want to opt for a red, to choose it soft and with fine tannins, such as Amarone and Primitivo.

Pumpkin and chickpea meatballs with tomato – Gordon Ramsay’s version


The pumpkin and chickpea meatballs with tomato they are a tasty, healthy and genuine second course, light and very simple to prepare.

A very interesting recipe that you will certainly like for its simplicity. A satiating dish but low in calories and with all the vitamins of pumpkin and tomato, combined with the fibers of chickpeas.

In addition, these meatballs are also one easy and appetizing vegan recipe, for all those who follow a diet without animal derivatives.

The pumpkin and chickpea meatballs with tomato They are cooked first in the oven, then separately, a simple tomato and basil sauce is prepared and eaten together.

Since they can stay a little dry, a nice tomato sauce will make them very appetizing and more appetizing.

The pumpkin and chickpea meatballs with tomato they are a real discovery, a healthy alternative to classic meatballs. You can unleash your imagination and enrich them with cheese and spices according to your tastes.

Let's see the recipe immediately.

For this recipe you need a mixer:

Pumpkin and chickpea meatballs with tomato

Pumpkin and chickpea meatballs with tomato

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Quick and easy beer meatballs – Gordon Ramsay’s version

Quick and easy beer meatballs


Today we prepare together the meatballs with beer, a quick and easy second course, tasty and savory, to combine with your favorite beer.

By now you know my passion for meatballs, and these beer patties are no exception. I prepare them very often, all year round, experimenting with different ground meats and different types of beer, to obtain always different combinations.

What always remains the same is the process, which gives the dish that unique enveloping creaminess. In fact, stewed cooking allows the meat to be perfectly cooked and creates an irresistible, slightly bitter sauce, depending on the type of beer used.

Post in collaboration with Veroni Salumi

Quick and easy beer meatballs

ingredients for 2 people

WHAT

  • 500 g of minced veal
  • 1 egg
  • a bunch of aromatic herbs to taste
  • 1 clove of garlic
  • breadcrumbs to taste
  • flour 00
  • 4 tablespoons of extra virgin olive oil
  • 1 red onion
  • 33 cl of lager beer
  • Salt and Pepper To Taste

HOW TO PREPARE BEER MEATBALLS

First, I combined the meat, the egg, a pinch of salt, a sprinkling of pepper, the chopped aromatic herbs and the minced garlic in a large bowl.

I chose veal for a more delicate result and to enhance the taste of the beer, but you can use your favorite minced meat, adjusting the cooking times, longer, for example, for beef or pork.

I mixed with a fork until the mixture is homogeneous and I adjusted the breadcrumbs to make it less moist and malleable. With slightly wet hands I formed my meatballs, which I passed in a little flour.

I heated the oil in a pan and browned the meatballs over high heat. Once golden on all sides, I added the sliced ​​red onion, seasoned with salt and pepper, then blended with beer, about 100 ml at a time.

It will take about another 15 minutes for the beer meatballs to cook, which I served with aromatic herbs and a nice mug of Pils.

Click.

IN THE GLASS, OR IN THE MOUTH

For this recipe, both for the preparation and for the pairing on the table, I chose the Ragasola of Toladolsa, a Pils beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Ragasola, girl / girl in Emilian, is a light beer, low fermentation and unfiltered, with a floral and herbaceous aroma and a pleasantly bitter finish that degreases perfectly in combination with meat.

You can find them all here, on the shop Veroni Salumi.

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