Tag: Spinach

Baked stuffed meatloaf with spinach, eggs and cheese – Gordon Ramsay’s version

A traditional home-made recipe for parties and occasions, grandmother’s baked stuffed meatloaf takes us back in time to family lunches with relatives in which at a certain point the meatloaf was served in slices with various fillings including the delicious one with stringy cheese, spinach and eggs. Baked meatloaf always makes a scene when served, being inviting and succulent and is perfect for lunch or dinner with a side of baked potatoes. An alternative to grandma’s classic meatloaf with sauce. Among other things, children love meatloaf and our children really appreciate spinach served like this, so it’s an excellent idea for the children’s menu.

INGREDIENTS FOR 8 PEOPLE

800 GR of minced veal
7 eggs
100 g of stale breadcrumbs
80 g of breadcrumbs
80 g of Parmigiano Reggiano
160 g of stringy cheese
A sprig of parsley
400 g of spinach
1 knob of butter
4 medium potatoes
2 sage leaves
1 sprig of rosemary
4-5 tablespoons of extra virgin olive oil
salt

If you liked grandma’s oven-baked stuffed meatloaf recipe and want to try other meat-based second courses suitable for the occasion, don’t miss the recipe for stuffed chicken, pork loin cooked in milk, roast beef, turkey roulade and brasciole with Baresi sauce.

Ricotta and spinach ravioli – Yet another cooking blog – Gordon Ramsay’s version

Among the recipes of Italian cuisine, i Ricotta and spinach ravioli they are among those traditional first courses capable of spanning generations. Few and simple ingredients, united together in a classic combination, yes, but always tasty.

Preparing fresh pasta is a real art form, to be rolled thinly, to make it become a small treasure chest capable of holding a delicious filling. I love this moment very much, made of care and slowness, which I like to share around a table with my loved ones, celebrating authentic Italian cuisine with this dish.

The filling of my ricotta and spinach ravioli is really simple: pan-fried baby spinach, fresh ricotta (often lactose-free), grated Parmigiano Reggiano (I always add a spoonful more than the doses I indicate) and a pinch of nutmeg*.

I love bringing this to the table first course of homemade pasta in family lunches, even festive ones, like Easter or Christmas… because there is nothing more beautiful than celebrating together, enjoying something good prepared together with our own hands.

And if you’re looking for a fall alternative, check out my recipe for Mantua-style pumpkin tortelli “in my opinion”.

Spanakopita triangles with ricotta and spinach – Gordon Ramsay’s version

For these spanakopita triangles I was inspired by the recipe for the savory pie typical of Greek cuisine, to create a vegetarian appetizer filled with spinach and ricotta.

There are different variations of spanakopita, both in shape and filling: in some versions it is served in a pan, in others in concentric rolls, in still others in single portions in triangles.

As with Turkish borek, spanakopita can also have different fillings. What cannot be missing is the phyllo pastry, for the crunchy shell, the black and white sesame seeds for the breading on the surface and the spinach in the filling.

For my version of these spanakopita triangles, instead of the traditional feta cheese, I wanted to use ricotta, for a more delicate and less savory result. For the green part, however, I kept the classic spinach, which however you can replace with other leafy vegetables (as I did for mine rolled spanakopitabased on chard and feta).

The video recipe of my spanakopita triangles.

You find it HERE.