Tag: stringy

Potato and broccoli croquettes with a stringy heart of ragusana provola cheese: the recipe to save a delicious and stringy dinner – Gordon Ramsay’s version

Potato and broccoli croquettes with a stringy heart of Ragusan provola cheese

Broccoli and potato meatballs they are an incredibly versatile dish. You can serve them as a tasty and nutritious vegetarian second course, but also as an appetizer, or among the courses of a buffet. Their best form involves them coming fried, as well as most meatballs. But if you want to be careful about your figure, you can cook them even in the oven. We assure you that they will be equally tasty, even if drier and lighter. They also represent an excellent way to get most people to eat vegetables little onesalways reluctant in front of greenery, but never in front of meatballs.

Broccoli and potato meatballs

Ingredients

potatoes 600 g
broccoli 300 g
grated parmesan 40 g
breadcrumbs 40 g
eggs 1
soft cheese in pieces 100 g
salt
black pepper
seed oil

Preparation

The first thing to do to prepare broccoli and potato meatballs is to boil the potatoes in plenty of boiling, salted water. Once soft, drain them, let them cool, then peel them and grate them with a grater. with large holes. Move on to the vegetables. Steam the broccoli until soft. Transfer them to a bowl and crush them with a fork. Also add the other ingredients: potatoes, salt, black pepper, egg and parmesan. Work everything With the hands to obtain a homogeneous mixture. Lastly, add the breadcrumbs and continue working.

The dough is ready. Shape the meatballs with your hands. In the center Place a cube of soft cheese on each meatball. Continue like this until you finish the dough. In a plate, beat the eggs with salt and pepper and prepare two other plates with flour and breadcrumbs. Dip the meatballs in the flour, then in the eggs, finally in the breadcrumbs. Fry them in plenty of sunflower seed oil until they become golden brown. Transfer them to absorbent paper to remove excess grease. Your broccoli and potato meatballs they are ready. Enjoy your meal.

Read also: Pizzaiola-style meatballs with Benedetta Rossi’s recipe: what do I put instead of bread, so they melt in your mouth

Baked pasta with fungitiello by Marisa Laurito: Simpler and better than the Sicilian one, the fastest and most stringy for Easter – Gordon Ramsay’s version

Pasta with baked mushroom aubergines it is truly exquisite. We are not really talking about Sicilian, but about a simpler and equally good dish, with an incredible gratin on the surface. The undisputed protagonists are aubergines, cooked in the way that in the south is called mushroom. The vegetables are cut into cubes and are added later fried in abundant oil. Once ready they are seasoned with a wonderful cherry tomato sauce fresh. They are good as a side dish, but prepare plenty of them because they are also excellent for seasoning pasta.

Pasta with baked mushroom aubergines

Ingredients x 5

large aubergine 1
garlic 2 cloves
extra virgin olive oil
salt
pepper
cherry tomatoes 15
basil
diced mozzarella 200 g
grated cheese
bread crumbs
butter 1 nut
pasta 500 g

Preparation

The first thing to do to prepare pasta with baked mushroom aubergines is to wash the aubergines and cut them into cubes. In a pan, heat plenty of oil and fry the two cloves of garlic. Add the aubergines and cook until tender golden and soft. Meanwhile, rinse the cherry tomatoes under running water and cut them into 4 parts. Add them to the aubergines in the last 5 minutes of cooking. Season with salt and pepper and season with chopped basil leaves. At your place a mix to mix all the ingredients well.

Drain the pasta al dente. Transfer it to the pan with the seasoning. Stir with the mozzarella cut into pieces and drained and with the grated cheese. Butter the baking tray and sprinkle it with breadcrumbs. Transfer the seasoned pasta inside. Complete with another sprinkling of grated cheese and distribute the butter cut into cubes little ones. Cook at 220 degrees until a crust forms on the surface. Your pasta with baked mushroom aubergines ready. Enjoy your meal.

READ ALSO—> Creamy spaghetti, tuna and aubergines sciue sciue, the Sicilian recipe in 10 minutes with the sauce that is prepared while the pasta is cooking

Stringy arm wrestling risotto, so creamy and tasty that even children will like it – Gordon Ramsay’s version

The stringy risotto “Arm wrestling” it would be the risotto with spinach and mozzarella. Popeye, the famous sailor from the 80s cartoons, ate a lot of spinach to become stronger and stronger. A risotto that was very fashionable, to get children to eat spinach. Creamy and fragrant, with the addition of parmesan, it is a complete first course, to be prepared for the little ones, but also for those who are otherwise small. Let’s prepare this fantastic dish together.

Stringy arm wrestling risotto

Ingredients:

180 g of rice
250g of fresh spinach
White wine
50 g of fiordilatte
20 g of butter
extra virgin olive oil
1/2 onion
salt
Parmesan Cheese
vegetable broth

Method:

To prepare the stringy risotto arm wrestlingstart cleaning and washing the spinach.

Place them in a large pot and cook them for ten minutes.

Let them cool and cut them coarsely. In a large pot, put a drizzle of extra virgin olive oil. Fbrown the onion, and delete it. Add the rice, toast it,

blend with white wine, let the alcohol evaporate, and start cooking, adding the broth as needed. Halfway through cooking, add the spinach.

Once cooked, turn off the heat, stir in the butter, grated parmesan,

then add the fiordilatte cut into cubesjumbled up.

Serve, completing with more parmesan and, for the older ones, a little freshly ground pepper.