Tag: filling

Tortellini with aubergine and sausage filling – Italian cuisine reinvented by Gordon Ramsay

Tradition and innovation blend perfectly in this very tasty recipe. The butter and sage sauce is a classic, the filling is original.

Here is a truly delicious first course. Not very quick in preparation, because you have to spend a lot of time to properly roll out the pastry. The basis of yours tortellino It will be smooth and lightalmost impalpable, to accommodate its filling sausage and aubergine. It is best not to underestimate, however, the presence of parmesan and its beneficial qualities for your body and for the efficiency of the immune system. For the latter, to guarantee, the wealth of vitamin B And mineral salts such as iron and zinc.

Eggplants, go with the filling! 10 recipes to indulge yourself – Italian Cuisine

Have you ever thought that eggplants can be an excellent and tasty container? From meat to cheese, from cereals to other vegetables, here are 10 ideas for filling them

Fried, grilled, baked, in a pan or on the grill. The eggplant they are very versatile vegetables with which you can prepare many recipes of appetizers, first courses, main courses and side dishes. And since the best ones are back on the market this season, we give you some ideas for cook them stuffed in original dishes to present to friends or to take to work, because even cold they are delicious.

How to cook eggplants in the oven

Before filling the aubergines with the other ingredients you must soften and dig them. Then cut them in half lengthwise after washing and drying them and cut the pulp without cutting the base. Alternatively, you can wrap them in whole tinfoil after puncturing them on the outside with a fork. Once cooked in the oven at 200 ° for about 25 minutes, remove the pulp and empty them gently.

recipes-eggplant-stuffed

What do you do with the pulp?

The pulp usually comes reused for the preparation of the filling and then sauté in the pan with other vegetables or with minced meat, with cheese or with cereals. But with the pulp you can also prepare an excellent Middle Eastern sauce called babaganoush. Here is the recipe.

Babaganoush recipe

Blend the pulp of the aubergine cooked in the oven with a spoonful of tahina (sesame cream), lemon juice, a minced garlic clove, extra virgin olive oil, salt, pepper and fresh mint.
Complete everything with a pinch of paprika and serve with raw vegetables or with croutons or with chickpea meatballs (falafel) inside a pitta or a hot Arab sandwich.

Which eggplants can be filled?

To make stuffed aubergines, we suggest those dark ovals and those light round. The first if you love a more decisive taste, the second for delicate recipes. Always choose them firm and with homogeneous skin in shape and color.
What if they should be bitter? No problem, baking in the oven sweetens them.

Very simple stuffed aubergines

Do you want to try a very simple recipe with stuffed aubergines?
First cut the pulp and then put the cuts inside feta, cherry tomatoes and small pieces of garlic.
Season with oil, oregano and salt and bake at 200 ° for about 35 minutes.

Tomato aubergines

Another easy recipe to prepare eggplants stuffed with Mediterranean ingredients.
Bake them in the oven cut in half, remove the pulp and mix it with cherry tomatoes or plain tomato sauce, diced mozzarella, parmesan, capers, black olives, oregano and basil.
Sprinkle with parmesan and cook again in the oven at 200 ° for 10 minutes in grill function.

Stuffing ideas

We told you that the pulp it is an important element that serves to amalgamate everything else. You can mix it with del rice, spelled, quinoa or other cereals, or with the pasta if you prefer to present this recipe as a first course.
For a vegetarian or vegan dish you can add other stir-fried vegetables and tofu for a protein part.
Parmigiana lovers can recreate it inside the aubergine frying the pulp and then mixing it with the tomato sauce, mozzarella and parmesan, a bit like the recipe we proposed to you.
Finally, those with a sweet tooth can prepare a filling with the minced meat.

10 recipes for stuffed eggplants

If we have enticed you and you have already run to buy the aubergines, you just have to scroll through our gallery to find out 10 super tasty ideas to try.

Agnolotti recipe with stew filling – Italian Cuisine

Ingredients FOR PASTA

500 g flour
3 eggs
3 yolks
salt

Ingredients FOR THE FILLING

1 kg leg of beef
1 onion
1 clove of garlic
2 carrots
1 celery stalk
laurel
juniper in grains
cinnamon
cloves
full-bodied red wine
150 g Parmesan cheese
3 eggs
extra virgin olive oil

Ingredients FOR THE DRESSING

Duration: 5 h 30 min

Level: Middle

Dose: 4 people

Knead 500 g of flour with 3 eggs, 3 yolks and a nice pinch of salt. Collect the dough in a ball, wrap it in plastic wrap and let it rest for 1 hour.
For the stuffing brown 1 kg of beef leg in a saucepan with oil and 1 chopped onion for a few minutes; then add 1 clove of garlic, a couple of carrots, 1 stalk of celery, bay leaf, juniper in grains, cinnamon, cloves, salt, pepper and 1 bottle of full-bodied red wine, such as a Barbera dell'Oltrepò. Leave to cook for 3-4 hours, then set aside 300 g of meat for the seasoning and blend the rest.
mix the pureed meat with 150 g of grated Parmigiano Reggiano, 3 eggs and a nice pinch of salt, obtaining the filling of the agnolotti.
Pull the dough in a sheet of a couple of millimeters thick; spread over the stuffing nuts, close the pasta and cut with a wheel, giving the shape of the agnolotti. Cook them in boiling salted water for a few minutes, until they come to the surface.
Bake the meat kept aside in a saucepan with a bottle of tomato sauce for 30 minutes. Season the agnolotti with the tomato and meat sauce and serve.