Tag: catalonia

Recipe Calamari stuffed with ricotta and Catalonia – Italian Cuisine

Ingredients

8 pcs squid
500 g ricotta
300 g catalonia
30 g breadcrumbs
4 pcs anchovy fillets in oil
garlic
marjoram
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of calamari stuffed with ricotta and Catalonia, wash the Catalonia, remove the hardest part of the stem and cut it into pieces. Melt the anchovies in a pan with a drizzle of oil and 1 clove of garlic. Add the catalogna and cook for about 3 minutes.
Clean the squid, separating the bags from the head with the tentacles. Remove beak and eyes; remove the inner bone and the viscera from the sacks, taking care not to break the black bag. Detach the tentacles and keep them aside. In a bowl, mix the catalonia, ricotta, 3-4 sprigs of chopped marjoram, breadcrumbs and a pinch of salt and pepper. Put the filling in a pastry bag and stuff the squid. Close the mouthpiece with a toothpick.
Cook the squid and tentacles for 5 minutes in a hot pan with a little oil. Season with salt. Serve them with vegetables to taste.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-calamari-stuffed-with-ricotta-and-catalonia-italian-cuisine html

Recipe Stuffed mullet of Catalonia – Italian Cuisine

Ingredients

6 pcs mullets
300 g catalonia
100 g dry peeled fava beans
80 g dry white wine
35 g grated pecorino cheese
30 g raisins
1 pc clove of garlic
half shallot
Orange
marjoram
salt
pepper
extra virgin olive oil

Duration: 2 h 45 min

Level: Middle

Dose: 2 people

For the recipe of mullet filled with catalogna, soak the broad beans in water for 1 hour, then wash them carefully and boil them for 1 hour with a pinch of salt. Drain, preserving the cooking water. Clean the shallot, slice it and brown it in a saucepan with 2 tablespoons of oil for 2-3 minutes; add the boiled beans, season with salt and cook for 25-30 minutes, wetting from time to time with a ladle of their cooking water. In the end, blend everything.
FOR THE TRIPLE FILLING: Soak the raisins in white wine, drain and chop coarsely. Clean the catalonia and cook it in boiling salted water for 15 minutes; cool it in ice water, chop it and season it in a pan with 2 tablespoons of oil and crushed garlic with the peel for 10 minutes. Remove the garlic and mix the catalonia with the raisins, the grated pecorino, the leaves of a sprig of marjoram coarsely chopped and the grated rind of half orange.
FOR TRIGLES: Clean them as you do with anchovies: remove the head, open them like a book, remove the viscera and the bone leaving the fillets attached. Distribute the Catalonian filling inside the mullets and close them again. Lay them on a baking sheet lined with baking paper, season with oil, salt and pepper and bake at 280 ° C in grill mode for 6-7 minutes. Serve the mullet with the fava bean cream.

Stuffed anchovies recipe with catalonia and pomegranate sauce – Italian Cuisine

Ingredients

700 g anchovies
250 g catalog
100 g pancarré without rind
3 anchovy fillets in oil
a pomegranate
raisin
spice tandoori
chopped parsley
lemon
tarragon
butter
salt
orange honey
pepper
extra virgin olive oil

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

For the stuffed anchovy recipe with catalonia and pomegranate sauce, clean the anchovies: remove the head and open them to the book, eliminating the viscera and central bone without removing the tail. Chop the anchovy fillets with a teaspoon of raisins, a small bunch of tarragon and a pinch of tandoori. Stuff the anchovies as seen in the photo below, then place them on a baking sheet lined with baking paper, greased with a little oil; bake at 180 ° C for 2 minutes.
For seasoning and side dish: toast the bread in oven at 120 ° C for 15 minutes; crumble it and brown it in a pan with a layer of oil, a pinch of salt and a tablespoon of chopped parsley for 3-4 minutes, until it has browned, stirring it occasionally; add, finally, a tarepoon of tandoori spice. Heat a knob of butter in a saucepan with a pinch of salt and a generous grind of pepper.
Add the pomegranate grains, the juice of half a lemon, half a teaspoon of orange honey and cook for 3 minutes, then filter everything, obtaining a sauce. Clean the catalonia and sauté in a pan with a little oil and a pinch of salt for a minute. Serve the anchovies with the catalonia, complementing with the flavored pancarré; accompany them with the pomegranate sauce.