Tag: potatoes — idaho

Sicilian-style anchovy meatballs, quick and delicious. The grandmother from Palermo: what do I add to the dough, so they melt in the mouth – Gordon Ramsay’s version

Sicilian-style anchovy meatballs they are a real pleasure for lovers of this fish. One of the major protagonists of Sicilian recipes. In fact, the sea of the island is full of them, and this makes it economic and easily available. Fresh ones can be had every day at a low price. And when the period doesn’t allow fishing, we have those available in oil or salt. For this reason they have become the basis of many recipes of the entire Italian gastronomy. Today we will see them in a winning form adults and childrenthat of meatballs, which are as good as you make them.

Sicilian-style anchovy meatballs

Ingredients

anchovies 1 kg
breadcrumbs 80 g
caciocavallo 100 g
pine nuts 1 tbsp
sultanas 1 tbsp
mint
garlic
eggs 1
salt
pepper
Flour
cherry tomatoes
seed oil
extra virgin olive oil

Preparation

The first thing to do to prepare Sicilian-style anchovy meatballs is to soak the raisins in water to soften them. Meanwhile, toast the pine nuts in a non-stick pan. Clean the anchovies, remove the bones and dry them with the help of absorbent paper. Cut them into pieces and transfer them to a bowl. Squeeze the raisins and add them to the bowl together with the other ingredients: breadcrumbs, grated caciocavallo, pine nuts, chopped mint, egg. Season with salt and pepper and mix well to mix all the ingredients. You must obtain a homogeneous mixture.

With the hands form your meatballs. Place plenty of flour on a plate. Bring the sunflower oil to temperature and fry them until golden brown on all sides. Transfer them to absorbent paper to remove excess grease. Keep aside and prepare a sauce to accompany them. Heat a drizzle of extra virgin olive oil in a pan and brown the garlic. Rinse cherry tomatoes, cut them in half and add them to the pan. Season with salt, pepper and more mint and reduce the sauce. The last minutes add the meatballs and let them season. Your Sicilian-style anchovy meatballs they are ready. Enjoy your meal.

Read also: Pizzaiola-style meatballs with Benedetta Rossi’s recipe: what do I put instead of bread, so they melt in your mouth

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.

Read also: Pizzaiola-style meatballs with Benedetta Rossi’s recipe: what do I put instead of bread, so they melt in your mouth

Spring spaghetti omelette by Benedetta Rossi, the anti-waste recipe that is better than the classic one with 2 more ingredients – Gordon Ramsay’s version

The spaghetti omelette it is one of the best and best known anti-waste recipes. It may have happened to you several times that you put in too many spaghetti and realized it too late. It happened to us very often and every time it absolutely wasn’t a disappointment. Indeed, sometimes we weight our hand on purpose. In fact, leftover spaghetti cannot have any other role in life other than that of being assembled and cooked like an omelette. The spring version was shared with us by Benedetta Rossi, it is very colorful and perfect to cook during this period.

Spring spaghetti omelette

Ingredients x 4

spaghetti 150 g
onion 1\2
carrot 1
peas 200 g
extra virgin olive oil
diced cooked ham 150 g
eggs 3
salt
pepper
grated cheese 50 g
diced emmental 150 g

Preparation

The first thing to do to prepare the spaghetti omelette spring is to finely chop the half onion and the carrot. Heat a drizzle of extra virgin olive oil in a pan and brown the two ingredients. When the onion is browned, add peas, season with salt and cook for a few minutes. United too cooked ham, let it flavor and turn off the heat. You put the already cooked spaghetti in a bowl. United the other ingredients: eggs, grated parmesan, salt and pepper. Begin mixing to distribute the seasoning well. Cut the Emmental into cubes.

Also put the Emmental in the bowl the mixture of peas and eggs. When all the ingredients are well mixed, transfer everything into a pan that you have heated with a drizzle of extra virgin olive oil. Cook for 4 minutes, then, using a plate, turn the mixture and cook for another 4 minutes. Your Spring spaghetti omelette ready. Obviously you can replace the ingredients with whatever you prefer. Enjoy your meal.

Chef Gordon Ramsay Recipes

Tag: potatoes — idaho

Sicilian-style anchovy meatballs, quick and delicious. The grandmother from Palermo: what do I add to the dough, so they melt in the mouth – Gordon Ramsay’s version

Sicilian-style anchovy meatballs

Ingredients

Preparation

Read also: Pizzaiola-style meatballs with Benedetta Rossi’s recipe: what do I put instead of bread, so they melt in your mouth

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

Broccoli and potato meatballs

Ingredients

Preparation

Read also: Pizzaiola-style meatballs with Benedetta Rossi’s recipe: what do I put instead of bread, so they melt in your mouth

Spring spaghetti omelette by Benedetta Rossi, the anti-waste recipe that is better than the classic one with 2 more ingredients – Gordon Ramsay’s version

Spring spaghetti omelette

Ingredients x 4

Preparation

READ ALSO—> Sweet and sour macaroni omelette, better than the classic Neapolitan spaghetti omelette with the secret of sugar