Tag: Simple

The Frandura di Montalto, nothing more than a cat. A simple but delicious dish that can be prepared in 5 minutes, all raw in the oven – Gordon Ramsay’s version

There Frandura of Montalto Ligure is an authentic delight of Ligurian cuisine, particularly renowned in the town of Montalto Ligure, located in the province of Imperia. It is a savory potato cake, a traditional, ancient and rustic dish, typical of the Ligurian mountains, which perhaps does not enjoy the fame of other specialties, but certainly deserves to be discovered! Prepared with simple ingredients such as potatoes, flour, milk and cheese, it is a recipe without pastry and eggs, but rich in taste and tradition.

Ligurian Frandura

Ingredients

6 medium potatoes
120 g of flour
1 glass of milk
80 g of parmesan
extra virgin olive oil, salt, marjoram to taste

Preparation

Peel and slice the potatoes finely, then arrange them evenly on the bottom of a baking tray previously greased with oil. Sprinkle them with a light sprinkle of salt.

In a large bowl, mix the flour with the milk, oil, salt and, if desired, the marjoram, until you obtain a smooth, lump-free batter. Pour the batter over the potatoes, making sure to cover them completely, and add the grated parmesan.

Bake at 200°C and leave to cook until a golden crust forms on the surface, about 15-30 minutes, depending on the consistency of the batter. It is advisable to check the cooking after about 15 minutes to ensure the right consistency. Enjoy your meal!

Read also: Baked stuffed potatoes, Benedetta’s dinner-saving recipe. All raw in the oven, stringy and delicious

Very clever sfincione, much better than the classic Palermo sfincione. Crispy and simple for Saturday evening – Gordon Ramsay’s version

Fried sfincionelli They are of indescribable goodness. We are already fervent supporters of the classic Palermo sfincione, with its sauce onions and the grated caciocavallo. But as we know, what’s fried is always better. So the same seasoning put on a fried dough absolutely could not leave us indifferent. The procedure is similar to that of Fried pizzas, simple and quick to follow. The difference is that the sfincionelli are slightly shaped more elongated and the end result is a little crispier. Perfect to accompany onions.

Fried sfincionelli

Ingredients x 10

00 flour 400 g
semolina 100 g
fresh brewer’s yeast 12 g
salt 12 g
water 300 ml
white onions 2
tomato puree 500 ml
anchovies in oil 10
caciocavallo 1 slice
grated caciocavallo cheese
bread crumbs
Origan
extra virgin olive oil

Preparation

The first thing to do to prepare fried sfincionelli it’s the dough. Sift the flour and arrange them on the work surface in the classic shape to fountain. Place the yeast and water in the center and start kneading. Add the salt and mix until you obtain a smooth dough. Cover with cling film and leave to rise in the oven with the light on for 4 hours. Meanwhile, prepare the onion saucejust follow the traditional sfincione recipe. Once the time has passed, take the dough again and work it again. Stretch it to form a loaf and cut it into 10 parts. Spread each part into an elongated shape, without flattening them too much.

Cover the bottom of a pan with extra virgin olive oil and bring to temperature, then fry the sfincionelli over medium heat. If bubbles form prick them helping yourself with a fork. Brown on both sides and drain on absorbent paper to remove excess grease. Place them on a baking tray, cover them with the onion sauce and sprinkle with black pepper and oregano. Complete with grated caciocavallo and shredded caciocavallo. Add some breadcrumbs and cook in the oven 180 degrees for 10 minutes. Your fried sfincionelli they are ready. Enjoy your meal.

Simple, light and delicious recipe! – Gordon Ramsay’s version

THE Baked Brussels sprouts I’m one of those Contours winter That they surprise For taste And lightness! I am rich in vitamins, calcium and iron; healthy and light, fast to prepare without boiling; and they also turn out delicious in their simplicity : with salt, pepper and oil, for accompany seconds of meat, fish, eggs!

After the success of the baked cauliflower and its gratin version, I wanted to try it a new side dish with this variety of cabbage . I tell you, they literally sold out, convincing even the most sceptical! For the very easy preparation you need them 10 minutesFor wash vegetables, cut them halfway, season them finally cook them Baked brussels sprouts. They will come slightly crunchy on the outsidemore soft inside, tasty and delicious. A true goodness! From this basic version you can create many tasty variations. For example: add raisins, as you see in the photo. Gives a fantastic sweet accent. Or dried fruit like pine nuts or nuts; a handful of pomegranate or more bacon bits. Try them soon, they’re crazy! And between winter contours which I definitely recommend is the baked pumpkin with all the peel that you loved so much. super light baked fennel and if you want a mix of several vegetablesyou can try my baked vegetables also add sprouts or other vegetables you have available in the fridge.

Other recipes with brussels sprouts:

Brussels sprouts au gratin (rich version with bechamel sauce)

Pan-fried Brussels sprouts (stringy with mozzarella and bacon)

Baked Brussels Sprouts Recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	30 minutes	40 minutes


Bass	Italian	98 Kcal

Ingredients

Quantity for 4 people
500g of Brussels sprouts extra virgin olive oil salt pepper a handful of raisins (optional, but it fits perfectly!)

Quantity for 4 people

500g of Brussels sprouts

extra virgin olive oil

salt

pepper

a handful of raisins (optional, but it fits perfectly!)

Method

How to make baked Brussels sprouts

First of all, wash the Brussels sprouts with running water and remove one or two dry outer leaves if necessary, in most cases this will not be necessary.

Then cut them in half and place them directly on a baking tray lined with baking paper.

Finally season with salt, pepper and extra virgin olive oil, stirring well, so that they are well seasoned.

how to make baked brussels sprouts - Recipe by Tavolartegusto

At this point, cook in a preheated oven at 180° for about 30 minutes in the middle part, turning and stirring occasionally.

Finally, always test with a fork to check the cooking. Consider whether they still need a pinch of salt.

You can choose to serve them plain or add a handful of raisins, previously soaked in water and squeezed, while they are still hot. Stir well, it will give a delicious sweet note.

Here are yours ready Baked brussels sprouts

Baked Brussels sprouts recipe - Recipe by Tavolartegusto

storage

You can keep them perfectly for 2 days in the fridge, simply heat them in a pan or in the oven or microwave and they will return as freshly made.

You love vegetables? Discover all my other vegetarian recipes