Tag: Minutes

The Frandura di Montalto, nothing more than a cat. A simple but delicious dish that can be prepared in 5 minutes, all raw in the oven – Gordon Ramsay’s version

There Frandura of Montalto Ligure is an authentic delight of Ligurian cuisine, particularly renowned in the town of Montalto Ligure, located in the province of Imperia. It is a savory potato cake, a traditional, ancient and rustic dish, typical of the Ligurian mountains, which perhaps does not enjoy the fame of other specialties, but certainly deserves to be discovered! Prepared with simple ingredients such as potatoes, flour, milk and cheese, it is a recipe without pastry and eggs, but rich in taste and tradition.

Ligurian Frandura

Ingredients

6 medium potatoes
120 g of flour
1 glass of milk
80 g of parmesan
extra virgin olive oil, salt, marjoram to taste

Preparation

Peel and slice the potatoes finely, then arrange them evenly on the bottom of a baking tray previously greased with oil. Sprinkle them with a light sprinkle of salt.

In a large bowl, mix the flour with the milk, oil, salt and, if desired, the marjoram, until you obtain a smooth, lump-free batter. Pour the batter over the potatoes, making sure to cover them completely, and add the grated parmesan.

Bake at 200°C and leave to cook until a golden crust forms on the surface, about 15-30 minutes, depending on the consistency of the batter. It is advisable to check the cooking after about 15 minutes to ensure the right consistency. Enjoy your meal!

Read also: Baked stuffed potatoes, Benedetta’s dinner-saving recipe. All raw in the oven, stringy and delicious

Pan-fried minced meat rolls, much tastier and quicker than meatloaf, the recipe saves dinner ready in 10 minutes – Gordon Ramsay’s version

The minced meat rolls they are a very tasty second course, loved by adults and children. If you want meatloaf but don’t have the time to prepare it, this is the recipe for you. In fact, there are the other two to accompany the meat main ingredients of the meatloaf: cooked ham and scamorza. You don’t need to turn on the oven and wait for its time, because you can cook these delicious slices too in the pan. Accompany them with a salad and cherry tomatoes to have a complete dish and a delicious and light dinner at the same time.

Minced meat rolls

Ingredients

minced veal meat 500 g
eggs 1
breadcrumbs
6 slices cooked ham
smoked scamorza 70 g
salt

Preparation

The first thing to do to prepare the minced meat rolls is to transfer the meat into a bowl and add the egg. Season with salt and mix With the hands. If the result is too soft, add a little breadcrumbs. Grease a sheet of baking paper and lay the meat on top of the sheet. Create a first layer with slices of cooked ham. Cut the smoked scamorza into slices and cover the ham, then complete with more ham. Roll up the meat using the baking paper, as you do when you want to prepare meatloaf.

Close the baking paper like a candy and leave to compact in the refrigerator for half an hour. Heat 2 tablespoons of extra virgin olive oil in a pan. Cut the roll into slices and place them in the pan. Cover with a lid and leave to cook over low heat 10 minutes. Check the cooking before turning off the fire. Serve accompanied by salad and cherry tomatoes for a complete and tasty dinner. Your minced meat rolls they are ready. Enjoy your meal.

Pasta with ciauri, the ancient Sicilian recipe that is prepared in 5 minutes with a delicious red mullet ragout – Gordon Ramsay’s version

Red mullet ragout with wild fennel and lemon zest it is a typical dish of Sicily, which in the local dialect is enclosed in a single name: hello. This dish contains the food history of the island, which is made up of both agriculture and fishing and manages to combine these two flavors in an impeccable way. Because all Sicilian recipes have a different, tastier, more enveloping flavor irresistible. In this case we are talking about a flow rate opulentthe kind you have to prepare when you have friends or relatives at home and you want to stuff yourself thoroughly together.

Red mullet ragout with wild fennel and lemon zest

Ingredients x 4

red mullet fillets 22
onion 1
garlic 2 cloves
tomato paste 50 g
Passolina 25 g
pine nuts
wild fennel 2 bunches
extra virgin olive oil
salt
pepper
cardamom
flour 2 tbsp
fresh parsley
white wine 1 glass
breadcrumbs 4 tbsp
lemon 1
busiate 250 g

Preparation

The first thing to do to prepare red mullet ragout with wild fennel and lemon zest is to heat the extra virgin olive oil in a pan and fry the onion, garlic and cardamom. When the odors have released their flavor, combine 10 mullets and brown them well before blend them with white wine. Once the alcoholic part has evaporated, add the Passolina, the pine nuts and the tomato paste together with a little water. Cook over low heat for 10 minutes. Blanch the fennel in boiling salted water, drain and chop with a knife.

In a pan toast the breadcrumbs seasoned with salt and pepper along with a drop of extra virgin olive oil. Add the fennel to the sauce, season with salt and pepper and cook for another 5 minutes before turning off the heat. Flour the other 12 red mullet fillets and fry them in oil for to fry boiling. Drain the pasta al dente and transfer it to the pan with the sauce. Mix well then plate and complete with chopped fresh parsley, toasted breadcrumbs, fried red mullet fillets and grated or chopped lemon peel. Yours Red mullet ragout with wild fennel and lemon zest it’s ready. Enjoy your meal.