Tag: Parmesan

Grandma’s recipe WITHOUT FRYING – Gordon Ramsay’s version

How to make baked calamari rings

Watch the video for the process of this recipe from Cucina Geek’s grandmother!

Baked calamari rings

As good as the fried calamari rings thanks to the seasoning of cherry tomatoes, olives, red onion and breadcrumbs. A delicious recipe that Cucina Geek’s grandmother cooks quickly and easily.

Preparation 20 minutes

Cooking 20 minutes

Scope appetizers, second courses

Kitchen Italian cuisine

Portions 4

Calories 70 kcal

1 kg kg of fresh or frozen squid
150 gr breadcrumbs grated at home often
200 gr cherry tomatoes
20 black olives
100 gr Red onion
parsley
salt
4-5 spoons of extra virgin olive oil

Rinse the squid well even if they are cleaned from the fish shop or frozen
Cut off the wings and cut the rings a little wider than 1 cm
Split the head and remove the hardest parts of the squid
rinse and leave the squid to drain
Cut the tomatoes in half, half a red onion into rings and chop the parsley
In a bowl, place the drained squid, the chopped tomatoes, the ringed onion and the chopped parsley. Add 2 tablespoons of oil and mix. Add the breadcrumbs, salt, pepper and mix
Preheat the oven to 200 degrees fan assisted
Place baking paper on a baking tray and drizzle some oil on top
Distribute the squid, without overlapping them and then add the tomato sauce and breadcrumbs. Add the olives, 2-3 tablespoons of oil
Bake at 200 degrees ventilated for 20 minutes

Keywords baked calamari rings, grandma’s calamari rings

If you love calamari and especially fried calamari rings, you will certainly also like them baked seasoned with thickly grated breadcrumbs, cherry tomatoes, olives and red onion. A seafood second course or a truly mouth-watering appetizer! Furthermore, it is a fairly quick second course to prepare. The only “obstacle” is cutting the squid, but you will buy them already cleaned at the fish shop. Alternatively, frozen squid would be fine.

The squid should be rinsed under running water, the fins removed, cut into rings just over a centimeter wide, the heads cut in half and the hardest parts eliminated. Finally, they can be rinsed and left to drain. This is the longest part of this recipe because the rest is extremely quick.

INGREDIENTS FOR 4-5 PEOPLE

1 kg of fresh or frozen squid
150 g of breadcrumbs
200 g cherry tomatoes
20 black olives
100g of red onion
Parsley
salt
4-5 tablespoons of extra virgin olive oil

The seasoning makes up for the frying

Obviously there is always a difference between fried and baked, but in this case the seasoning of cherry tomatoes, red onion, breadcrumbs and black olives also makes up for the lack of frying. The result is a dish that will surprise you greatly and will not make you miss frying at all! A little lemon on top and voilà, how delicious!

Being an oven recipe, you can also cook the calamari rings in the air fryer.

If you liked your grandmother’s recipe from CUCINA GEEK for baked calamari rings, also try the stuffed calamari, the seafood salad and a nice calamarata.

Jam tart with the Neapolitan grandmother’s trick for a perfect shortcrust pastry: Before rolling it out, do this – Gordon Ramsay’s version

The jam tart It’s a dessert that never sets. An easy dessert to prepare at home, which can be enjoyed at any time of the day. A base of fragrant shortcrust pastry, filled with jam, chocolate or whatever you like best. A dessert loved by adults and children. The secret to a successful tart, obviously, is the preparation of shortcrust pastry, If you have time I recommend preparing it the night before, then assembling and cooking it the next day. During cooking, the scent that will be released throughout the house will be irresistible. Below I leave you my recipe for preparing a 22 centimeter jam tart.

Tart with jam

Ingredients:

For the shortcrust pastry:

250 g of 00 flour
120 g of butter
100 g of sugar
grated peel of half a lemon
1 pinch of salt
1 teaspoon baking powder
1 whole egg + 1 yolk

To fill:

250 g of jam (I chose black cherries)

Method:

To prepare the jam tart, the night before start preparing the shortcrust pastry. Pour the flour onto the work surface, make a little space in the center, and add the other ingredients. And now mix everything by hand until you obtain a smooth and homogeneous dough. Remember that the shortcrust pastry does not have to be worked very hard, so as soon as the dough is compact and smooth, it will be ready.

Wrap the shortcrust pastry in cling film, and let it rest in the fridge overnight. Once the resting time has passed, grease a 22cm mould, take the pastry from the fridge and, using a rolling pin, roll it out between two sheets of baking paper. Using the baking paper, line the mold with the shortcrust pastry, remove the excess, and prick the bottom with the tines of a fork.

Fill the tart with jam, and decorate with strips of shortcrust pastry, obtained from what is left over. Bake in a preheated oven at 180° for about thirty minutes. Bake, let cool before turning out. Let cool completely before serving and enjoying.

Read also: Benedetta’s clever sponge cake: all the perfect proportions depending on the pan. What no one tells you

Recipe and Secrets to make it soft and juicy! – Gordon Ramsay’s version

L'Roast veal it's a second course of meat exquisite, a great classic from the Italian cuisine. It is accomplished with a single piece of veal, first bound to perfection, then done brown in a saucepan where the crust and finally baked in the oven; where yes they release all the flavors and when cooked on average; turns out soft And tender inside, caramelized out! A real one goodness to prepare the Sunday and i holidays, accompanied by the irreplaceable baked potatoes! You want prepare it at home to perfection?

Here is for you Roast Recipe with all Tricks And Secrets illustrated step by step for a result mouth-watering: a Roast veal very soft to the bite and to the cut, gently juicy And not dry! Even cold and the next day!

Like any traditional recipe they exist different versions and many regional variations. Today I give you the Original recipe of Roast veal in the oven. There classic base that my family has always prepared together with the delicious Braised meat and baked Lamb!

It's about a quick preparation which will take you a few minutes before going into the oven. THE secrets for a perfect result I am 3: the first is choice of piece of meat. Trust your trusted butcher, but be prepared on the subject! The codon it is what I prefer because it remains very soft; but there are also walnuts, underside, rump, joist which are very good. If you are not practical, do it to tie. Very important step: the snare retains the juices of the meat! Secondly pay attention to cooking! First of all never cook cold roast veal from fridge; and always practice the browning in the pot so that the crust is created and the piece turn out more juicy. Always remember that i cooking times vary according to weight ; so keep the rule in mind: 1 h and 10 for each kg to get it well done.

In procedure I will show you many other little tricks for an impeccable result! Trust and you will get the Best Roast Veal never made!

Perfect with any type of side dish, mine, Roast veal with potatoes which I love! But cooked and seasonal vegetables of all kinds are fine! Ideal not only as a main Sunday dish, but also for Special occasions, to add to the Christmas Menu, Easter and other anniversaries!

Discover also:

The stew (veal with potatoes! All the secrets to having it soft and tasty)

Roast Veal Recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	50 minutes	1 h

Ingrediants

Quantity for 6 people
For the Roast: 1 single piece of Veal Codon or Walnut, Sottofesa, Rump, Magatello (mine 700 gr) half a glass of dry white wine abundant fresh rosemary 2 tablespoons of extra virgin olive oil 1 tablespoon of butter salt a few ladles of vegetable broth For the accompanying sauce: roast cooking juices (ie what remains in the pan) 1 tablespoon of cornstarch or potato starch (which you can replace with flour) 1/2 cup of white wine 1 ladle of vegetable broth Rosemary salt

Quantity for 6 people

For the Roast:

1 single piece of Veal Codon or Walnut, Sottofesa, Rump, Magatello (mine 700 gr)
half a glass of dry white wine
abundant fresh rosemary
2 tablespoons of extra virgin olive oil
1 tablespoon of butter
salt
a few ladles of vegetable broth

For the accompanying sauce:

roast cooking juices (ie what remains in the pan)
1 tablespoon of cornstarch or potato starch (which you can replace with flour)
1/2 cup of white wine
1 ladle of vegetable broth
Rosemary
salt

Method

How to make roast veal in the oven

First of all, keep the meat at room temperature 30 minutes before browning.

Then massage it well with the salt, put the rosemary between the food string and the meat.

Then preheat to 200 ° C.

Finally, add the oil and butter to a large saucepan. Heat and melt 1 minute then add the meat and brown it over medium heat, 1 minute on each side, turning it all over with 2 wooden spoons or two stirrers.

Never prick the meat with a fork otherwise the softness will be compromised!

Finally add half a glass of white wine and let it evaporate over a high flame.

Then transfer the roast to an oven pan that you have previously heated in the oven, transferring all the cooking sauce into it and adding more fresh rosemary:

Cooking Roast veal in the oven

Finally, bake in a hot oven at 200 ° for about 50 minutes – 1 hour, taking care to turn the meat about every 20 minutes and sprinkle it with its cooking juices and 2 – 3 tablespoons of boiling vegetable broth.

Pay attention to cooking times. The rule is 1 h 10 for each kg of meat, so always adjust according to the weight of your piece of veal!

If you have a cooking thermometer there core temperature: must be around 68-70 ° C.

Self you don't have a thermometer, use a long toothpick like a skewer, make it reach the heart. I recommend, if the juice that comes out is transparent, without red or pink traces, the roast veal is ready.

But be careful that if you want it less cooked, you can remove it when the liquid comes out pink.

While the roast is cooking, you can proceed to prepare the BAKED POTATOES

Finally, take the roast out of the oven and cover it entirely with aluminum foil and let it rest for 15 minutes, letting all the remaining cooking juice drain:

Take all that is left in the pan with the sauce and rosemary and add it to a saucepan along with 1 tablespoon of cornstarch and the wine. Let it evaporate over low heat for 5 minutes, then add the vegetable broth, pinch of salt, heat over low heat for 2 minutes and finally blend everything with a blender until you get a creamy sauce. If too thick, add a little more broth. Heat it before serving!

After the indicated time has elapsed, slice the roast veal to a thickness of at least 5 millimeters with a knife with a very sharp and toothless long blade! (I recommend otherwise the meat is shredded)

Serve in a serving dish surrounded by baked potatoes and hot sauce!

Yours is ready Roast veal

Store the Roast veal

Once cooked, you can keep it sealed in an airtight container for 2 days in the refrigerator.

Finally you can heat it in the microwave and it will return as it was just done

You can also freeze it in single portions already sliced.