GORDON RAMSAY RECIPES

Prepare the mushrooms: remove the earthy part of the stem, rub them with a damp cloth and cut into slices.

Fry the whole garlic with a little oil in a pan, then add the mushrooms and cook for 5 minutes over high heat. At the end add salt and parsley, turn, turn off the heat, remove the garlic and drain the mushrooms well.

Sponge the breadcrumbs with a little warm water (or, if you prefer, you can use milk instead of water). Squeeze it well and place it in a bowl with lightly chopped mushrooms and egg and mix well.

Form the balls with the mixture and pass them one at a time in the breadcrumbs, then fry them in hot seed oil, turning them to make them brown evenly.

Your porcini mushroom balls are ready, serve hot.

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Clean the slices of swordfish by removing the outer skin and the central part with the bone. Then chop with a knife to make small fish cubes.

Grate the lemon peel finely. Eliminate the soul to garlic and grate also. Chop the previously desalted capers and chop the parsley.

Soak the breadcrumbs, then squeeze and place in a bowl. Add the swordfish, egg, chopped capers and the rest of the ingredients

Knead until a homogeneous mixture is obtained.

With slightly moist hands, make meatballs of the same size. Pass them in breadcrumbs and then place them on a plate covered with parchment paper.

Cook the swordfish balls little by little in a pan with boiling oil for about 6-7 minutes, until they brown evenly. Once cooked, lift them and let them dry on a plate lined with absorbent paper.

Serve hot swordfish balls.

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Porcini mushroom balls – Italian Cuisine

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