Tag: onions — yellow

Stuffed aubergines Cilentana style Quick and easy recipe – Gordon Ramsay’s version

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Stuffed aubergines Cilentana style: mulignane 'mbuttunat as they are called in Cilento, are eggplants cut into a book and stuffed, fried and seasoned with tomato sauce. Nothing could be simpler and more exquisite. Cilento is an area in the province of Salerno in the southernmost part of Campania. This recipe is a typical Cilento side dish, also this summer I spent a few weeks right in Cilento, in the place where the Mediterranean diet (Pioppi, hamlet of Pollica), the frying present in this recipe, is also allowed in the Mediterranean diet, obviously reserving it for rare occasions (read the Mediterranean diet of Ancel Keys)!

Ingredients for 4 people

  • 2 long eggplants
  • 600 gr of tomato pulp
  • 150 gr of goat's Cacioricotta
  • 1/2 clove of garlic
  • 1/4 onion
  • basil
  • extra virgin olive oil
  • Peanut oil (for frying)

Watch the Video Recipe of Cilentana aubergines

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How to prepare the stuffed aubergines "mulignan 'mbuttunat" Cilentana style

  • The first thing to do is prepare the filling, beat 2 eggs in a plate, add the grated cacioricotta, a little grated garlic and pepper, mix.
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Preparation stuffed eggplant Cilentana
  • We wash the aubergines, dry them and remove the ends, then cut slices into slices about 3 cm thick, cut each slice like a book, that is, in half but without going all the way (photo 2) in order to contain the filling. With a fork, put the filling in the slices like a book, and remove the excess that comes out of the slice.
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Preparation stuffed eggplant Cilentana
  • Fry in plenty of hot peanut oil, a few minutes on one side and then on the other. We put the eggplants on a sheet of absorbent paper. We complete the frying of all the eggplants.
  • Prepare a sauce by putting in a pan a drizzle of extra virgin olive oil, 1/4 of a white onion (or shallot), brown the onion and pour the tomato pulp into the pan, cook for 7-8 minutes, almost when cooked, season with salt and add a few basil leaves. Finally, add the aubergines previously fried in the sauce, let them cook just a few minutes.
  • Your Cilentana-style stuffed aubergines (mulignane 'mbuttunat) are ready.

WINE PAIRING: Aglianico del Cilento

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

Stuffed aubergines Cilentana style

Stuffed Eggplant Cilentana "style =" width: 640px;

Enjoy your meal!

3.1

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Soft tart with jam Quick and easy recipe | – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Soft tart with jam and ricotta: this dessert captivates at the first bite, the presence of both ricotta and jam then makes the dessert particular and not at all boring, one bite after another there is a whole series of flavors, the softness of the base halfway between a shortcrust pastry and a classic base of cakes, then thanks to the presence of jam (I used a cherry jam from the Punzi farm), it can be prepared with different flavors, a raspberry jam, fruit of forest and strawberries, or you can divide the tart into two parts and use two different jams. The tart is very easy to prepare, cooking is short (only 30 minutes) and can be kept for 2-3 days in the refrigerator. Try it! Similar in texture The Crumb cake with strawberries

Ingredients for a cake pan of 24 cm

280 grams of flour
80 grams of sugar
70 grams of milk
60 gr of butter
1/2 sachet of baking powder
1 sachet of vanillin
2 eggs + 1 yolk

For the Cream

300 gr of ricotta
5 tablespoons of milk
3 tablespoons of sugar
6 teaspoons of jam / marmalade of your choice (I cherry)

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Let's put the butter out of the fridge to make it soften, even for an hour.

In a bowl, mix the butter and it sugar and work it in ointment (creamy consistency) with a fork or spatula. Let's add the 2 eggs + the yolk, the milk (70 g). and continue to turn to mix the ingredients.

Let's add the flour, with the half sachet of yeast and with the sachet of vanillin (or vanilla essence), mix again with a fork, we will obtain a soft and sticky dough, this is the right consistency.

Let's butter and flour one 24 cm cake pan in diameter (or at most 26 cm), a tart cake is fine, but also a springform pan, the important thing is that it is not too low. Pour the dough into the pan and level with a spoon.

We prepare the cream to put on the surface. We put the ricotta cheese with 5 tablespoons of milk, and the 3 tablespoons of sugar, mix well until it becomes a velvety cream. Pour the ricotta over the dough into the pan, and finally add a few teaspoons of marmalade or jam; with a fork we can distribute the jam forming streaks.

We put in static oven preheated a 180 ° for 30 minutes. The baking cake will tend to swell, so it is better not to use a cake pan that is too low! Let it cool completely and serve our soft tart with jam perfect with tea as a snack! Enjoy your meal!

Soft tart with jam

Soft tart with jam "style =" width: 640px;

Enjoy your meal!

3.1

Perfect pairing: Passito di Pantelleria

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