Tag: sardine

Pan-fried minced meat rolls, much tastier and quicker than meatloaf, the recipe saves dinner ready in 10 minutes – Gordon Ramsay’s version

The minced meat rolls they are a very tasty second course, loved by adults and children. If you want meatloaf but don’t have the time to prepare it, this is the recipe for you. In fact, there are the other two to accompany the meat main ingredients of the meatloaf: cooked ham and scamorza. You don’t need to turn on the oven and wait for its time, because you can cook these delicious slices too in the pan. Accompany them with a salad and cherry tomatoes to have a complete dish and a delicious and light dinner at the same time.

Minced meat rolls

Ingredients

minced veal meat 500 g
eggs 1
breadcrumbs
6 slices cooked ham
smoked scamorza 70 g
salt

Preparation

The first thing to do to prepare the minced meat rolls is to transfer the meat into a bowl and add the egg. Season with salt and mix With the hands. If the result is too soft, add a little breadcrumbs. Grease a sheet of baking paper and lay the meat on top of the sheet. Create a first layer with slices of cooked ham. Cut the smoked scamorza into slices and cover the ham, then complete with more ham. Roll up the meat using the baking paper, as you do when you want to prepare meatloaf.

Close the baking paper like a candy and leave to compact in the refrigerator for half an hour. Heat 2 tablespoons of extra virgin olive oil in a pan. Cut the roll into slices and place them in the pan. Cover with a lid and leave to cook over low heat 10 minutes. Check the cooking before turning off the fire. Serve accompanied by salad and cherry tomatoes for a complete and tasty dinner. Your minced meat rolls they are ready. Enjoy your meal.

Because chickpeas need to be soaked – Gordon Ramsay’s version

Because chickpeas need to be soaked is a question that many cooking and food and wine enthusiasts ask themselves, especially when they approach the preparation of recipes in which they are the protagonists. The answer to this question not only reveals a fundamental aspect of traditional cuisine but also opens the door to a better understanding of how to treat legumes in general. The soaking of chickpeas, in fact, is not an arbitrary passage, but an action that has a profound impact on quality of the final dish, on the digestibility of the legume and on reduction of cooking times.

Because chickpeas need to be soaked

Soaking chickpeas is a practice that has its roots in culinary tradition and has multiple justifications, both practical and nutritional. First, soaking allows you to rehydrate chickpeas, which having been dried for conservation, have lost much of their water content. This process not only shortens cooking times, making them softer in less time, but also helps make the chickpeas more tender easy to digest.

Another fundamental aspect concerns the reduction of phytates, compounds naturally present in legumes that can limit the absorption of minerals such as iron and zinc. Soaking, especially if prolonged and in warm water, helps to reduce the concentration of these antinutrients, thus improving the nutritional profile of the final dish.

Additionally, soaking water tends to absorb some of the soluble sugars present in chickpeas, which are among the main responsible for the production of intestinal gas. Drain the chickpeas from the soaking water and rinse them before cooking can therefore help to make the legume more Kind on the stomach.

The temperature soaking water also plays an important role. Warm or room temperature water promotes the rehydration process and the reduction of phytates, while cold water can slow these processes.

As we have seen, soaking chickpeas is not a culinary whim, but a practice with solid scientific and traditional foundations that improves the quality of the final dish in many respects. Whether you are dealing with a simple soup or more elaborate recipes such as chickpea cutlets, never underestimate the importance of this step. In short, dedicating time to soaking chickpeas is an investment in the success of your dish and in the well-being of those who will consume it.

Pork ribs: get the perfect crunch – Gordon Ramsay’s version

The rack of pork ribs are a dish loved by many, but get the ideal crunchiness can be a challenge for many cooks. With the right technique and attention to detail, you can create perfect pork ribs that will satisfy even the most demanding palates.

The choice of meat

Before starting to prepare pork ribs, it is essential to choose the right meat. The rack of pork ribs they are generally cut from the upper back of the pig and are rich in fat, which makes them perfect to obtain a delicious crunch. Be sure to choose fresh, high-quality ribs to ensure the success of the dish.

The marinade

A well-done marinade can make a difference in the final result of pork ribs. Mix together olive oil, minced garlic, black pepper, salt and your favorite spices to create a tasty marinade. Leave the ribs to marinate in the refrigerator for at least a couple of hours, but if you have the time, let them rest overnight to maximize flavor.

Cooking

The key to obtaining crispy pork ribs it’s cooking. Preheat the oven to a high temperature, around 220°C, and cook the ribs for around 30-40 minutes, turning them halfway through cooking to ensure even browning. If you prefer extra crunch, you can put the ribs under the grill for a few minutes at the end of cooking.

The rest

Once cooked, let the ribs rest for a few minutes before serving. This will allow the juices to distribute evenly throughout the meat, ensuring a succulent and delicious texture. Serve pork ribs with fresh garnishes and tasty sauces for an unforgettable meal.

Get some crispy and perfect pork ribs requires attention to detail and a good dose of culinary passion. With the right technique and quality ingredients, you can create a dish that will win the heart of anyone who loves good food.