Tag: recipe

Chicken Marengo by Pellegrino Artusi, the last recipe written by him, the most loved by Napoleon – Gordon Ramsay’s version

Marengo chicken it is a delicate and very tasty dish, although simple and quick to make. It belongs to both French and Italian cuisine, in particular Piedmontese cuisine and especially the city of Alessandria. Today we will see the recipe that Pellegrino Artusi he published the last edition he edited, that of 1911 with 799 recipes, shortly before his death. Piero Benigni he then reshared it on social media and it was from his page that we recovered it. The ingredients are for 2 people and the result is incredibly satisfying, soft and tasty.

Marengo chicken

Ingredients x 2

half a chicken
extra virgin olive oil
Flour
lemon juice
dry white wine 1 glass
meat broth 300 ml
parsley

Preparation

The first thing to do to prepare Marengo chicken It’s meat broth. If you want you can also choose the vegetable one. Break up the chicken and remove skin and fat deposits. Place the pieces in a pan with 3 tablespoons of extra virgin olive oil and let them brown well on all sides, then remove them and throw away all the fat that will be formed. Put 2 tablespoons of extra virgin olive oil and the chicken pieces back in the pan floured. Let it heat up, add a glass of white wine, cover and let it continue until it has almost completely consumed, turning the pieces every now and then.

Pour a ladle of broth, add salt, cover and cook over a very gentle heat adding a little broth when necessary to keep the cooking juices liquid enough. Turn the pieces over every now and then. After 30 minutes pour a spoonful of lemon juice over the pieces and continue cooking, which will last another 30 minutes or a little more and will be finished when the breast is done drill well from the fork. Just before the end, add salt and let the bottom almost dry because the pieces they can be coloured. When ready, pass them onto the tray, pour some more lemon juice over them, sprinkle with chopped parsley and serve. Yours marengo chicken it’s ready.

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

Strawberry bread (soft, fragrant, quick) Recipe by Tavolartegusto – Gordon Ramsay’s version

The Strawberry bread it’s a Sweet very fast and delicious, the version with fruit of my classic Orange Pan! Practically blend the whole strawberries together with all the ingredients directly into a mixer. Pour the mixture into the pan and bake it in the oven. I tell you about a unique goodness, very fragrant and with a soft consistency soft and moist for days!

The flavor is reminiscent of the classic strawberry cake, but without pieces. For super easy preparation you can use the type of strawberries you prefer: small, large, medium, you just need to wash them well, you can insert them without cutting them into the bowl of a mixer with large blades. Attention right to eliminate the green tuft. In this case I chose to use one long mold for plum cake, you can also use the classic round cake tin sponge cake. Once baked the strawberry bread I added one syrup on the surface delicate made of fruit, water and sugar which makes it very soft for several days! but you can also simply sprinkle with icing sugar. Perfect to serve for breakfast And snack but also as a dessert end of the meal or for special occasions such as Mother’s Day. Believe me there won’t even be a crumb left over!

Discover also:

Strawberry plumcake (very soft, without butter and with yogurt in the dough)

Strawberry bread recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	40 minutes	50 minutes


Bass	Italian	433 Kcal

Ingredients

Quantity for 6 – 8 people
200 g of ’00 flour 160 g of whole strawberries 2 eggs 170 g of sugar 130 ml of seed oil 10 g of baking powder 2 tablespoons icing sugar for the syrup 10 strawberries for the syrup

Quantity for 6 – 8 people

200 g of ’00 flour

160 g of whole strawberries

2 eggs

170 g of sugar

130 ml of seed oil

10 g of baking powder

2 tablespoons icing sugar for the syrup

10 strawberries for the syrup

Method

How to make strawberry bread

First of all, use a mixer with large blades.

Then wash the strawberries and remove the green tuft and blend them at very high speed until you obtain a strawberry puree.

Finally add eggs, sugar, oil and flour, blend for a few seconds, finally add the sifted yeast and blend again

Then pour the mixture into a perfectly buttered and floured mould. I used strawberry bread mold.

Then cook in a static oven very hot at 180° for about 40 – 45 minutes. Always do the toothpick test to check.

Finally, remove from the oven and leave to cool in the pan for 5 minutes, then turn out directly onto a wire rack.

In the meantime, prepare the syrup for the covering.

(You can also use a delicious freshly heated and filtered strawberry jam)

Alternatively, wash the 10 strawberries and cut them into small pieces:

preparing strawberry bread - Recipe by Tavolartegusto

Blend together with two tablespoons of icing sugar. Then filter and place on the heat for 2 – 3 minutes if necessary with 1 tablespoon of water to obtain a fluid syrup.

Once your strawberry bread is out of the oven, add the syrup to the surface, allowing it to penetrate perfectly and leave to cool completely before serving.

Here’s yours ready Strawberry bread

strawberry bread recipe - Recipe by Tavolartegusto

storage

It can be stored perfectly at room temperature for 2 – 3 days, preferably in a cake container.

Also discover my entire collection of recipes with strawberries