Tag: Panko bread crumbs

Savoy cabbage parmigiana: a hot and quick single dish – Gordon Ramsay’s version

cabbage parmigiana - Recipe by Tavolartegusto


There Savoy cabbage parmigiana it’s a single dish vegetarian, warm, comforting and delicious! A’ winter alternative And light to the classic Parmigiana. In this case the protagonist is precisely the savoy cabbageher green leaves rich in vitaminsfirst I am blanchedThen alternate in layers with bechamel And scamorza in a baking tray In the end cooked in the oven. Where all the ingredients embrace each other as one super streamlined wrapped in one gratinated surface And irresistible! Believe me when I tell you: one of those recipes with cabbage of which you will no longer be able to do without it!

cabbage parmigiana - Recipe by Tavolartegusto

Also because it really is super fast! It is in fact one Baked, non-fried cabbage parmigiana just like that of courgettes, potatoes, fennel and pumpkin. In this preparation, the large cabbage leaves from the full-bodied texture rich in ribs they just dive 2 minutes in boiling water . The time needed for soften them . This way they work very well create homogeneous layers. Yes assembles in a flash and yours cabbage parmigiana And immediately ready to go in the oven! Excellent hot and stringynot just for lunch or dinner; but also from prepare in advance! You can store it in the fridge raw and ready to go cook or reheat at the moment! its surprising flavour it will conquer the whole family prepare it soon!

Other recipes with cabbage not to be missed :

Pizzoccheri alla Valtellinese (a tasty and rich pan according to the Valtellina tradition)

Cabbage rolls (pan-fried or baked with many tasty fillings of your choice)

Rice and cabbage (the Neapolitan recipe, where everything is cooked in one pot)

Savoy cabbage parmigiana recipe

PREPARATION TIMES




Preparation Cooking Total
15 minutes 1 hour 1 hour and 15 minutes
Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 4 people

  • 8 – 10 cabbage leaves (if they are small increase to 12 – 14 leaves)

  • 1 dose of my Bechamel (which you can also make with oil!)

  • 300 g of smoked scamorza (which you can replace with your favorite string cheese)

  • 5 – 6 tablespoons of parmesan or parmesan

  • salt

Method

How to make cabbage parmigiana

First of all, delicately remove the cabbage leaves from the head of cabbage.

Then wash them and blanch them in lightly salted water for 2 – 3 minutes, they should not discolour but only soften.

Finally, assemble in a baking tray, place a first layer of béchamel sauce on the base, 2 – 3 spoons then one or two cabbage leaves if they are small:

how to make cabbage parmigiana - Recipe by Tavolartegusto

Then add a layer of bechamel, one of scamorza and finally a sprinkling of parmesan.

Once the first layer is finished, add one or more cabbage leaves again and start the layers of béchamel, scamorza and parmesan again, until the ingredients are used up.

Finish the last layer of parmigiana with cabbage, bechamel, very finely chopped pieces of scamorza and a sprinkling of parmesan.

Finally, cover the pan with aluminum foil and leave to cook in a preheated static oven for 30 minutes at 180° on the medium side.

Then, once the indicated time has elapsed, remove the aluminum foil, move the pan to the upper level and turn on the grill, increase to 200° and leave to cook au gratin for 10 minutes.

Here’s yours ready Savoy cabbage parmigiana baked

cabbage parmigiana recipe - Recipe by Tavolartegusto

Finally, wait 10 minutes for it to settle before cutting the slices

Here she is Savoy cabbage parmigiana super streamlined!

cabbage parmigiana recipe - Recipe by Tavolartegusto

storage

You can store raw, already assembled on a baking tray, in the fridge for 1 day. Or you can keep it already cooked in the fridge for 2 – 3 days.

If you want to keep it for longer, I recommend freezing it.

Also discover my entire collection of unique dishes

Berlingozzo recipe: the typical Tuscan Carnival dessert! – Gordon Ramsay’s version

Berlingozzo - Recipe by Tavolartegusto


The Berlingozzo it’s a baked dessert typical of Tuscan tradition that is preparing to Carnival together with Schiacciata fiorentina and Chiacchiere! It’s about a Soft donut And perfumed based on Flour, egg, sugar, oil, lemon and orange. First cooked in the oven; Then decorated on the surface with colored sprinkles And granulated sugar! A simple goodness and how delicious it is very ancient originsthe first versions date back to 15th century and the name Belingozzo it seems to derive from ‘Berlingaccio‘ which, in Tuscan dialect, meant ‘party at the table‘ and indicated not only the Shrove Thursday but also one carnival mask in vogue in the 1400s. If you are looking for a non-fried carnival dessert , easy to doand also without butter And without milk (therefore perfect for intolerants) the Berlingozzo recipe it’s the one that it’s for you!

Berlingozzo - Recipe by Tavolartegusto

Like any traditional preparation they exist different regional variationssuch as that of Berlingozzo di Lamporecchio prepared with the same ingredients as the brigidini (crispy sweet anise-flavoured wafers). The one I give you today is the Original recipe of the Berlingozzo classic taken from mine regional cooking manual to which a section of is dedicated Carnival sweets in Tuscany . They are enough for you few minutesone electric whisk to assemble all the ingredients and one donut mold to give the classic shape of the traditional berlingozzo. Alternatively you can also just sprinkle with icing sugar but I recommend frosting with orange syrup, gives moisture and softness! Perfect to present for the Carnival buffet, together with Graffe, Castagnole, Migliaccio, Krapfen and other Carnival sweets. I assure you they will love it, children in particular. Even just for snack And breakfast or as delicious dessert after dinner!

Berlingozzo recipe

PREPARATION TIMES




Preparation Cooking Total
10 minutes 35 minutes 45 minutes
Cost Kitchen Calories
Bass Italian 376 Kcal

Ingredients





Quantity for 6 – 8 people, 1 donut mold measuring 22 – 24 cm

    For the dough:

    • 250 g of ’00 flour

    • 150 g of sugar

    • 2 whole eggs

    • 2 egg yolks

    • 50 ml sunflower seed oil or your choice

    • finely grated peel of an orange

    • finely grated peel of one lemon

    • 1 sachet of baking powder

    • 1 pinch of salt

    To decorate:

    • juice of 1 orange

    • 1 level tablespoon of sugar

    • granulated sugar

    • colored sweets

Method

How to do berlingozzo

First of all, whip the eggs with the sugar, salt and citrus peels with an electric whisk for 2 minutes, until you obtain a light and frothy mixture.

Then add the oil slowly, whisking continuously, finally add the flour and finally the sifted yeast.

The mixture must be homogeneous and soft:

how to make berlingozzo - Recipe by Tavolartegusto

Then pour into a perfectly oiled and floured donut mold and cook in a preheated 180° oven for about 30 – 35 minutes, always do the toothpick test.

Then remove from the oven and leave to cool.

In the meantime, filter the orange juice and place it on the heat in a saucepan with the sugar:

decorate the berlingozzo - Recipe by Tavolartegusto

Heat over medium heat until you obtain a fluid syrup with the sugar well dissolved.

When the donut is out of the mold, add the syrup with brush strokes or with a spoon on the surface and add granulated sugar and colored sprinkles.

Here’s yours Berlingozzo:

Tuscan berlingozzo - Recipe by Tavolartegusto

Look at how soft it is! slices of Berlingozzo:

berlingozzo recipe - Recipe by Tavolartegusto

storage

It can be kept perfectly for 3 – 4 days if well sealed in cling film.

Please don’t miss my Carnival Sweets collection

Single vegan dish – Recipes on the fly – Gordon Ramsay’s version

Ricette al Volo


As compose a single vegan dish, simple and nutritious, ideal for a lunch on the go or one light dinner. Enjoying a vegan dish can be a delicious and healthy experience, offering a variety of simple flavors without using animal products.

Here are some tips for creating a unique vegan dish balanced and appetizing.

First of all, let’s start with a protein base, which in this case is represented by legumes, chickpeas and red beans. But they can also be lentils, peas, cannellini beans, etc.

As far as cereals are concerned, in this case we have chosen some quinoa. But it can also be replaced with rice, spelt, barley, oats, wholemeal pasta, wholemeal bread.

They are added to this dish all the vegetables you wantin this case we have pan-fried carrots and salad.

Everything can be seasoned with a creamy soy cheese sauce with dill or parsley, salt, pepper, oil and a few drops of lemon.

You can also enrich the dish with oilseeds including almonds, walnuts, hazelnuts, cashews, sunflower seeds, flax seeds, chia seeds.

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