Tag: seaweed

Nice and tasty Easter appetizer? The bread bunny with vegetables in sauce, quick and easy – Gordon Ramsay’s version

Easter bunny centerpiece


Easter bunny centerpiece

If you are looking the perfect appetizer for the Easter holidays you are in the right place. Today we will see the recipe for the bread bunny with vegetables in sauce, beautiful and delicious. Imagine what impression it will make on your table, the surprise of the guests and above all the amazement of the children. We are sure that cooked in this way, they will also eat the vegetables used as a filling. The sauce is also truly delicious. We’ll see the recipe Natalia Cattelani led to La prova del cuoco some time ago. In turn, the cook took inspiration from an American site, but she changed it by making the bunny entirely Italian.

Bread bunny appetizer with vegetables in sauce

Ingredients

  • flour 0 800 g
  • water 250 ml
  • fresh brewer’s yeast 1 cube
  • milk 200 ml
  • butter 40 g
  • sugar 2 tbsp
  • salt 3 teaspoons
  • eggs 1
  • pitted black olives 2
  • blanched almonds 2
  • mayonnaise 1 cup
  • mustard 1 tbsp
  • 1 pinch dehydrated garlic
  • anchovy paste soup 1 tbsp
  • chopped parsley soup 1 tbsp
  • chopped green olive soup 3 tbsp
  • chopped gherkin soup 3 tbsp
  • pickled onion soup 1 tbsp
  • carrots 3
  • fennel 1
  • salad tomatoes 2
  • small white cauliflower 1
  • salad 100 g
  • 3 leaves cappuccino lettuce

Preparation

The first thing to do is to prepare the bunny bread appetizer with vegetables in sauce it’s the dough. In a bowl, combine them ingredients: flour, water, brewer’s yeast, sugar, butter, milk, salt. Mix everything until you obtain a homogeneous mixture. Let it rise until doubled. Once ready, divide it in half. With the first part you obtain the belly and the face of the rabbit. Instead, divide the other half into two parts: with one you will make the legs, with the other ears, cheeks and nose. Cut the black olive in half to make the eyes.

The almonds will instead be used for the big teeth, but you have to add them when it is cooked. Brush with the beaten egg and let rest for another 15 minutes. Cook at 180 degrees for 30 minutes. With a knife, hollow out the belly of the rabbit and cover it with the salad leaves. In the center add the sauce you obtained by mixing mayonnaise with all soups. Place the salad on a serving plate accompanied by the other vegetables, then place the rabbit on top. Yours Easter appetizer it’s ready. Enjoy your meal.

Holy Thursday mussel soup with the secret of Cannavacciuolo, what is added at the end for a delicious sauce – Gordon Ramsay’s version

cannavacciuolo mussel soup


cannavacciuolo mussel soup

The mussel soup it is a dish that in Campania is eaten on the evening of Holy Thursday. It becomes delicious if you put some friselle underneath and let them soften with their sauce, and then enjoy them together with seafood. Today we will see the recipe for Antonino Cannavacciuolo, always linked to the flavors of his land and ready to share his tricks with his fans. To make the sauce of this famous soup creamier and tastier, the chef uses a secret ingredient, which is not part of the list of ingredients of the traditional recipe. We are talking about the potato, which always looks good everywhere.

Mussel soup

Ingredients

  • mussels 1 kg
  • 4 slices of bacon
  • salt
  • pepper
  • extra virgin olive oil
  • onion 1
  • parsley
  • bread 2 slices
  • garlic 2 cloves
  • tomato puree 4 tbsp
  • basil
  • potatoes 2

Preparation

The first thing to do to prepare mussel soup is to open the seafood, already cleaned, in a pan together with a glass of water. Cover with a lid and when they are all open, turn off the heat. Then let them cool shell them. Peel the potatoes and cut them into pieces very thin slices helping yourself with a mandolin. In a pan, pour 4 glasses of water, a few teaspoons of extra virgin olive oil and the two cloves of garlic. Let it brown the garlic, then add the shelled mussels. In another pan, brown the thinly sliced ​​onion in extra virgin olive oil.

Add the potatoes, give a stir and pour in the mussel sauce. Cook on a gentle flame. In another pan, brown the bacon over a low heat and sweat it well. It must become crunchy. Combine mussels and potatoes in a blender and blend. Remove the bread crust and toast it in a pan with a drizzle of extra virgin olive oil, a pinch of salt and a sprinkling of parsley. In a bowl, combine the tomato puree with a few basil leaves, drizzle with a little oil and season with salt and pepper. Leave marinate for 1 hour. Pour the mussel and potato mixture into a bowl, add the sauce, the chopped toasted bread and the bacon. Your mussel soup ready.

READ ALSO—> Ads bi dersa, Marisa Laurito’s lentil soup saves the tastiest dinner there is

Chicken and courgette meatballs, the idea for dinner – Gordon Ramsay’s version

Chicken and courgette meatballs, the idea for dinner


If you are looking for healthy, light and tasty chicken recipes, then you absolutely must try these meatballs of chicken And zuchinis!

Preparing them is really child’s play: just grate the courgettes, chop the chicken and mix them with salt, pepper, sesame seeds, aromatic herbs (I chose thyme) and breadcrumbs. At this point you can make meatballs and cook them in a pan with a nice drizzle of oil (this will form a nice crust on the surface!).

These meatballs can be an excellent idea for dinner for the whole family or even for an aperitif with friends.

They are very delicate and I recommend serving them with one sauce accompanying (such as classic mayonnaise or Greek yogurt-based) to make them even tastier!

The extra idea

To make the meatballs even tastier you can enrich them with a little grated Parmesan cheese or with other chopped aromatic herbs such as rosemary or parsley. And to give a touch of freshness, you can also flavor them with a little grated lemon zest.

How to cook chicken meatballs

For this recipe, I decided to cook the chicken and courgette meatballs in a pan in order to obtain a nice golden crust, but if you prefer, you can also cook them in the oven (at 180 degrees for approximately 25-30 minutes, turning them halfway through cooking) or in an air fryer (at 180 degrees for approximately 20 minutes).

More recipes to try

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close