Tag: onions — yellow

Omelette with agretti (Quick and tasty recipe) by Tavolartegusto – Gordon Ramsay’s version

There Omelette with agretti it’s a second vegetarian course tasty, protein-rich and fast, based on this spring vegetables also known as friar’s beard: tender green threads, with a spinach-like flavor; which are first cleaned and blanched, then combined with the eggs And cheese and off to cooking, giving life to a dish in just a few minutes save dinner that will win you over at the first bite!

The great thing is you can cook your own agretti omelette in the pan in the classic way, or do like me, cook it in the oven with the same method as the vegetable omelette. It turns out a lot lighter and absolutely very deliciouseven more than the classic one, because incredibly soft! In the process you find both versions. You can also make from this basic preparation delicious variations: enrich it with diced cooked ham, or scamorza, or leftovers from the fridge. Perfect as a second course for both lunch and dinner, when time is short but you don’t want to give up a nutritious and delicious dish! You can accompany it with many vegetable side dishes or enjoy it as a sandwich in the middle of two slices of Homemade bread is out of this world! Finally, the omelette with agretti is delicious even the next day, coldtherefore ideal for trips out of town and picnics and more aperitif, cut into cubes!

Discover also: omelette with courgette flowers (in the pan or in the oven)

Omelette recipe with agretti

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	30 minutes	35 minutes


Bass	Italian	212 Kcal

Ingredients

Quantity for 4 people / 1 24cm pan or 1 24cm baking tray
6 eggs 400 g of agretti – friar’s beard 3 tablespoons of Greek yogurt 2 generous tablespoons of parmesan salt pepper rosemary flowers for garnish (optional)

Quantity for 4 people / 1 24cm pan or 1 24cm baking tray

6 eggs

400 g of agretti – friar’s beard

3 tablespoons of Greek yogurt

2 generous tablespoons of parmesan

salt

pepper

rosemary flowers for garnish (optional)

Method

How to make agretti omelette

First of all, clean the agretti. Remove the small hard twig that holds the wires together. wash them.

Then fill a pan with water and salt, boil the agretti for about 7 – 8 minutes, they should be soft. Drain them:

how to make an omelette with agretti

Then beat the eggs in a bowl, add the yogurt, salt and pepper, mix well with a hand whisk, until you obtain a creamy mixture. Finally add the drained agretti and mix well.

Agretti omelette in a pan

Use a 22 cm non-stick pan and grease it with a little oil, heat well over a moderate heat, add the mixture and cook with the lid on for 5 – 6 minutes, check with a spatula that it comes off, turn over with the help of a platter. Then put it back in the pan and cook for about 1 more minute, without burning it too much.

Omelette with baked agretti

Transfer the mixture to a baking tray lined with baking paper:

cook the omelette with agretti

Finally, cook in a very hot static oven at 180° for about 20 – 25 minutes. As soon as it hardens, you can check and open the oven. The toothpick must come out clean.

Here’s yours ready Omelette with agretti

Omelette recipe with agretti

storage

You can store in the fridge in the least cold part. You can heat it in the oven or microwave. Perfect for 3 days!

Also discover my entire collection of second courses

Spaghetti with tuna and tomato in the oven, the first smart dish in 10 minutes that can also be prepared in advance. A riot of flavours – Gordon Ramsay’s version

The Spaghetti Tuna and tomato in the oven they are a chef’s recipe Piero Benigni. This simple dish is a riot of flavors and aromas that come together during the time in the oven to offer an exciting final result that you will always make like this. It can be prepared in about an hour and is always loved. It can be prepared well in advance and put in the oven before the meal, thus leaving hands and space free for other tasks. Prepare it in a large pan the seasoning and when they are cooked, add the spaghetti boiled separately. Mix well and place in the baking dish to finish cooking in the oven. I really love alternative cooking methods, including those in the oven like this one, which I also prepare using raw pasta. They are interesting, fun and out of the ordinary.

Spaghetti Tuna and tomato in the oven

Ingredients for 2 people

• 160 g spaghetti

• 300 g tomatoes (well ripe)

• 80 g onion

• 1 tablespoon capers (heaped)

• 12 olives (to taste)

• 2 anchovies in oil (4 fillets)

• 80 g tuna (drained weight)

• 1 sprig of parsley

• 8 basil leaves

• to taste hot chilli pepper (to taste)

• 2 cloves of garlic

• 3 tablespoons olive oil

• 2 tablespoons breadcrumbs

Preparation

The dish you see is made with good, ripe tomatoes. Out of season I recommend preparing it with a 400g box of good peeled tomatoes, removing the sauce that accompanies them for other uses. Open them, remove the seeds and internal core if present, cut them into pieces and use them as explained later. You can use salted or pickled capers, which will need to be quickly washed under running water. The tuna, natural or in oil of your choice, must be around 80 g in drained weight. It’s good to use one large pan with high sides, which will be useful for adding the spaghetti and mixing everything well. The baking dish you see is oval, 23 cm long inside and 5 cm high. The pasta shape can obviously be different, both long and short: in this case I always put spaghetti, which is the backbone of our cuisine. Let’s see how to proceed:

Peel the tomatoes then eliminating the peel and seeds as much as possible tear them to pieces. Leave the slices that will be used for the final decoration of the dish before putting it in the oven. Chop parsley and basil. Wash the capers and if they are large ones chop them roughly. Pitted the olives if necessary and cut them into 2 or 3 pieces each. Chop garlic and onion and put them in a pan with 2 tablespoons of olive oil. Brown them for 5 minutes, then add the chilli pepper, half the chopped parsley and basil, the 4 anchovy fillets chopped meats, capers, olives and tomatoes. Mix well and cook gently for 4-5 minutes, then add the drained and crumbled tuna. Continue but as soon as the tomatoes are tender, turn off the heat and wait for the pasta to be ready. Don’t overcook them.

Drain the spaghetti very al dente and pass them in the pan. Turn the heat back on and mix well for a couple of minutes, adding the rest chopped parsley And basil. Grease the bottom of the baking dish with a little olive oil and put what is in the pan. Arrange the tomato slices on top and sprinkle a couple of spoonfuls of breadcrumbs. At this point you can also wait to put it in the oven, let’s say a couple of hours at most. Put in static oven at 200 °C, heat above and below, mid-height position. Cook for 20 minutes or until the top appears slightly gratinated. If this is delayed, turn on the ventilation or move the baking dish one position higher.

The dish can be enjoyed hot or warm, and in summer even at room temperature. It is preserved a couple of days in the refrigerator and it is delicious reheated in a pan. It can be frozen, with a shelf life of 3 months in the freezer.

Pasta with peas and ham (quick and tasty!) – Gordon Ramsay’s version

There Pasta with peas and ham it’s a first course very tasty, rich variant of the traditional Pasta and peas, made with laddition of cooked ham diced which gives a touch of extra flavor. The great thing is you can make it the old fashioned way with creampeas and ham both without creamit will come equally creamy! Why the pasta cooks together with the sauce all in one pot, releasing starch that will bind the ingredients in a tasty embrace!

For the fast implementationYou can choose pasta of your choice: pens, butterflies, tubes. As well as you can use either fresh peas, those found in the vegetable stand in spring for shelling, which I love! is frozen peas . The result, thanks to all the advice you find in the procedure and the inherited method from my beloved Pasta e beans, you will get one pasta, ham and peas enveloping and perfectly tiedsuper fragrant and tasty, it will literally sell out, in 20 minutes! I find it ideal as a first daily newspaper that can be resolved in a short time dinner or lunch! For the whole family, including children!

Discover also:

Pasta Frittatina (the tasty and delicious Neapolitan recipe with ham, bechamel and peas)

Pasta with peas and ham recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	15 minutes	20 minutes


Bass	Italian	344 Kcal

Ingredients

Quantity for 4 people
800 g of fresh peas (to be shelled) or 300 g of frozen peas 170 g of short pasta such as farfalle, penne, cavatelli, tubetti, wheels 1 small white onion extra virgin olive oil mint or basil 80 g of cooked ham (diced or 1 thick slice from which to cut cubes) salt pepper 3 tablespoons parmesan to finish (optional)

Quantity for 4 people

800 g of fresh peas (to be shelled) or 300 g of frozen peas

170 g of short pasta such as farfalle, penne, cavatelli, tubetti, wheels

1 small white onion

extra virgin olive oil

mint or basil

80 g of cooked ham (diced or 1 thick slice from which to cut cubes)

salt

pepper

3 tablespoons parmesan to finish (optional)

Method

How to make pea and ham pasta

First, if you have chosen fresh peas, shell them, otherwise skip this step.

Then blend the onion very finely and add it to a pan with 3 tablespoons of oil. Let fry for a few seconds, add the diced cooked ham and continue to fry for 1 minute:

how to make pea and ham pasta

Then add the peas, a few mint leaves, turn, leave to brown over medium heat for a couple of minutes.

Finally add 2 ladles of boiling water so that they cover the peas and let them boil.

At that point add the pasta you have chosen. Leave to cook with a lid for about 15 minutes, but the time varies depending on the pasta you have chosen.

If it dries out, add 1 -2 tablespoons of boiling water. At the end of cooking, add 1 drizzle of oil towards the end of cooking, salt and pepper.

It must be creamy and enveloping, not dry!

Pasta with cream, peas and ham

If you like at this point you can add 200 ml of cooking cream, leave and leave to stir for 2 minutes then turn off the heat and add pecorino or parmesan.

In this case I made it without cream and to make it even creamier, I added pecorino to the point.

In any case, it is delicious and creamy even without cheese.

Here’s yours ready Pasta with peas and ham. serve hot with a sprinkling of pepper and fresh mint

pasta recipe with peas and ham

storage

If you have cooked the pasta perfectly al dente; it keeps very well for the evening. just heat it on the stove with a little extra virgin olive oil!

Also discover my collection of First courses