Tag: rice flour

Seasoned like a pizza maker they are better – Gordon Ramsay’s version

Baked eggplant pizzaiola recipe

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HOW TO PREPARE OVEN AUBERGINES WITH THE PIZZA MAKER

Watch the video of the aubergines with this pizzaiola seasoning, the result is really excellent, one of the best ways to season baked aubergines

We could eat aubergines cooked this way every day, only 3 ingredients, you cook them in the oven and without frying! The seasoning is pizzaiola style so oregano, cherry tomatoes, capers but there is also mozzarella so that they almost look like aubergine pizzas. Easy to prepare but the result is TOP! One of the best condiments for baked aubergines.Baked eggplant pizzaiola recipe

INGREDIENTS FOR 4 PEOPLE

2 aubergines, 1 kg

200 g of tomato

140 g of drained mozzarella

1 tablespoon capers

20 g breadcrumbs

Origan

60 ml of extra virgin olive oil

salt

Pepper

Pizzaiola-style baked auberginesPROCEDURE: HOW TO COOK OVEN AUBERGINES WITH THE PIZZA MAKER

Place 60 ml of oil in a large bowl and salt, also add the oregano

Cut the aubergines lengthwise, they must be a little more than 1 cm thick

With what remains you can make an aubergine pesto

Preheat the oven to 190g fan assisted

Place the aubergines on a baking tray with baking paper and brush them with the seasoned oil on both sides.

Bake at 190 degrees in a fan oven

In the meantime, cut the tomatoes into small pieces

We put the tomatoes in the oil that has remained

Also cut the mozzarella into small pieces

And in the bowl of tomatoes, put the oregano, two tablespoons of breadcrumbs, the capers, the pepper and mix

After 15 minutes, take the aubergines out of the oven and season them first with the mozzarella and then the seasoned tomatoes

Place the breadcrumbs on top

Bake at 190 degrees ventilated and after 15 minutes we can take them out of the oven!

Practical and quick recipe for pizzaiola-style baked aubergines

OTHER RECIPES WITH EASY AND QUICK AUBERGINES

AUBERGINES PESTO https://youtu.be/7GzDB65iazU?si=-W25RHnp5OL0SNRh

PASTA ROLLS WITH SICILIAN AUBERGINES https://youtu.be/0mZfhvZvq9Q?si=0ptrmtWVn-XO-Dab

PASTA TIMBALLO WITH AUBERGINES: https://youtu.be/HAqQyHIDO9Y?si=z8kxvOXYqp-7OFD7

EGGPLANT SALAD: https://youtu.be/vcPQZ6FluW0?si=DaNVyvnO_befxk5o

EGGPLANT BURGER https://youtu.be/PlTuH4VqH8U?si=gYK7TprQMgDoSqeS

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Michelangelo Mammoliti’s barbecue spaghetti, not just a simple pasta with butter. The first delicate and creamy with 2 ingredients – Gordon Ramsay’s version

The famous BBQ spagetto by chef Michelangelo Mammoliti

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The famous BBQ spagetto by chef Michelangelo Mammoliti

Barbecue spaghetti cooked using Cuneo raw ham they are the recipe prepared for Christmas by the starred chef Michelangelo Mammoliti of the La Rei Natura restaurant at Il Boscareto Resort in Serralunga d’Alba. This dish, one of the symbols of his culinary approach, combines the Piedmontese tradition with innovative techniques, offering a unique and engaging tasting experience. Barbecue spaghetti evokes the flavors of Sunday barbecues, recalling family memories through a first course elegant and sophisticated.

Barbecue spaghetti

Ingredients x 4

  • 320 g of Pastificio dei Campi selection spaghetti
  • 100 g of barbecue flavored butter
  • 800 g of Cuneo raw ham extraction
  • 80 g of crunchy raw ham from Cuneo
  • Parmigiano Reggiano to taste aged 60 months
  • Rosemary flowers to taste
  • Salt to taste
  • Sarawak pepper to taste
  • Qb of charcoal powder

Method:

Start preparing barbecue spaghetti cooked using Cuneo raw ham blanching the spaghetti in salted water for just 5 minutes, even if the cooking time indicated on the package is longer. This allows you to prepare the dough for the next phase. Then transfer the spaghetti to a pan, where you will rice them with the extraction of Cuneo raw ham. Continue cooking for another 2 minutes, allowing the spaghetti to cook absorb all the flavor of ham.

Add the flavored butter to the barbecue, mixing everything well. Finish the dish by adding the crunchy raw ham from Cuneo, a sprinkling of Sarawak pepper and plentiful Mature Parmigiano Reggiano. Serve carefully and decorate with rosemary flowers and a light sprinkling of charcoal powder, which adds a surprising visual and taste touch. Your Barbecued spaghetti cooked in Cuneo raw ham extraction they are ready. Enjoy your meal.

The famous BBQ spagetto by chef Michelangelo Mammoliti

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Flavored provola cutlets, crunchy on the outside, stringy on the inside. Neapolitan grandmother’s dinner-saving recipe – Gordon Ramsay’s version

Flavored provola cutlets, crunchy on the outside, stringy on the inside.  Neapolitan grandmother's dinner-saving recipe

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The provola cutlets with herbs, they are a completely vegetarian second course. A second dish that you can prepare to use up the leftover provola, or for a tasty dinner. If you cut the provola into bite-sized pieces, you can serve them as appetizer and/or aperitif. You can choose to cook them in the oven and/or in the air fryer, for a lighter result, or fry them in a pan with peanut oil.

Flavored provola cutlets

Ingredients

  • 500 g of provola
  • 2 eggs
  • Flour
  • salt
  • aromatic herbs (sage, basil, thyme, mint)
  • breadcrumbs
  • grated parmesan cheese
  • extra virgin olive oil
  • pepper

Method

To prepare the flavored provola cutletsstart cutting the provola into slices, about a centimeter thick.

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Arrange them on a plate, and then in the fridge, for at least a couple of hours, so that they dry. If the provola is purchased the day before and put in the fridge, it is even better. Put the flour on a plate, add the chopped herbs, a pinch of salt and mix in another plate the breadcrumbs and the parmesanand in another the eggs, lightly beaten with a pinch of salt and pepper. Pass each slice of provola first in the flavored flour,

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then into the egg and finally into the mix of grated bread and parmesan. For an even more fragrant breading, dip again in the egg and then in the mix. Arrange the breaded provola slices on a baking tray,

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and completed with a drizzle of extra virgin olive oil, I cooked them in an air fryer at 200° for five minutes per side. Plate, serve and enjoy hot, crunchy and stringy.

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Read also: White potato and courgette parmigiana by Benedetta Rossi, nothing but aubergines. Made like this it melts in your mouth

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