Tag: mushroom

Creamy penne, asparagus and canned tuna. The quick recipe that can be prepared in 10 minutes with the milk trick – Gordon Ramsay’s version

A first spring course, creamy, easy and tasty. A quick first course to prepare, just a few ingredients are enough to amaze your guests. The creaminess is given by the spreadable cheese, you can choose the one you like. I mixed it with the spreadable cheese of chives, finely chopped, for an even more particular flavour. Without considering that asparagus is very good for our body.

Creamy penne, asparagus and tuna

Ingredients:

180 g of pasta
150g of asparagus
80 g of tuna in oil
extra virgin olive oil
50 g of spreadable cheese
chives
1/2 spring onion
2 tablespoons of milk
salt
parsley
chilli powder (if desired)

Method:

To prepare creamy penne, asparagus and tuna, start washing the asparagus, remove the white part, and cut the stems into rounds. Keep the tips, which will be used to garnish the final dish. In a large pan, put a couple of turns of extra virgin olive oil, brown the tips first, set them aside. Add the chopped spring onion and the asparagus slices. Cook for a couple of minutes.

Add tuna, mix, and cook for another five minutes.

Chop chivesmix it with the spreadable cheese, add it to the pan,

add the milkand, mix and season with salt.

Cook pasta al dentepour it directly into the pan, mix,

plated, completing the dish with the asparagus tipschopped parsley and chilli powder.

Read also: Creamy spaghetti alla flag by Benedetta Rossi, Ready in 10 minutes without cooking almost anything. A unique goodness

Chickpeas as a side dish – AltroFood – Gordon Ramsay’s version

Chickpeas as a side dish they are a choice versatile And nutritious which can enrich any meal with their delicate flavor and satisfying texture. These legumes are rich in proteins, fibers And minerals, making them an excellent option for those looking to eat a balanced diet. Furthermore, chickpeas can be prepared in a variety of ways, from simple steamed chickpeas to more elaborate recipes, thus offering a wide range of possibilities to accompany your main dishes. Their versatility makes them suitable for vegetarian diet, vegan And omnivorousensuring that everyone can enjoy their benefits regardless of dietary preferences.

Chickpeas as a side dish

Chickpeas, thanks to them nutritional richness And culinary versatility, they represent an excellent choice as a side dish in many dishes. These legumes can be transformed into a variety of preparations ranging from simple to sophisticated, adapting perfectly to both everyday dishes and more elaborate recipes for special occasions. The key to a good dish of chickpeas as a side dish lies in the choice of ingredients and care in preparation.

One of the most popular recipes to enhance chickpeas as a side dish is that of chickpea cutlets. This preparation, which you can find at the following link Chickpea Cutlets, is a perfect example of how chickpeas can be transformed into a tasty and nutritious dish, ideal for accompanying meat, fish or even as the protagonist of a vegetarian meal.

The preparation of chickpeas as a side dish is not limited only to elaborate recipes. Even simply cooked in a pan with fresh herbs or as a base for nutritious salads, chickpeas always offer a balanced supply of proteins And fibersas well as being a source of iron And potassium.

Incorporating chickpeas into your diet as a side dish is also an excellent way to enrich your meal taste And substance without weighing it down. This legume, in fact, pairs well with a wide range of flavors, from fresh aromatic herbs to citrus fruits, through bolder spices.

In shortchickpeas as a side dish are a smart choice for those looking to vary their diet with tasty, healthy and easy-to-prepare options. As we have seenthere are multiple ways to include chickpeas in our meals, making them a valuable and versatile addition to the table.

Potato and broccoli croquettes with a stringy heart of ragusana provola cheese: the recipe to save a delicious and stringy dinner – Gordon Ramsay’s version

Potato and broccoli croquettes with a stringy heart of Ragusan provola cheese

Broccoli and potato meatballs they are an incredibly versatile dish. You can serve them as a tasty and nutritious vegetarian second course, but also as an appetizer, or among the courses of a buffet. Their best form involves them coming fried, as well as most meatballs. But if you want to be careful about your figure, you can cook them even in the oven. We assure you that they will be equally tasty, even if drier and lighter. They also represent an excellent way to get most people to eat vegetables little onesalways reluctant in front of greenery, but never in front of meatballs.

Broccoli and potato meatballs

Ingredients

potatoes 600 g
broccoli 300 g
grated parmesan 40 g
breadcrumbs 40 g
eggs 1
soft cheese in pieces 100 g
salt
black pepper
seed oil

Preparation

The first thing to do to prepare broccoli and potato meatballs is to boil the potatoes in plenty of boiling, salted water. Once soft, drain them, let them cool, then peel them and grate them with a grater. with large holes. Move on to the vegetables. Steam the broccoli until soft. Transfer them to a bowl and crush them with a fork. Also add the other ingredients: potatoes, salt, black pepper, egg and parmesan. Work everything With the hands to obtain a homogeneous mixture. Lastly, add the breadcrumbs and continue working.

The dough is ready. Shape the meatballs with your hands. In the center Place a cube of soft cheese on each meatball. Continue like this until you finish the dough. In a plate, beat the eggs with salt and pepper and prepare two other plates with flour and breadcrumbs. Dip the meatballs in the flour, then in the eggs, finally in the breadcrumbs. Fry them in plenty of sunflower seed oil until they become golden brown. Transfer them to absorbent paper to remove excess grease. Your broccoli and potato meatballs they are ready. Enjoy your meal.

Chef Gordon Ramsay Recipes