Tag: egg

Pane frattau with egg recipe, the Sardinian recipe – Italian cuisine reinvented by Gordon Ramsay

Pane frattau with egg recipe, the Sardinian recipe

This recipe from Pane Frattau with eggtypical meal Sardiniancomes from the restaurant The shelter, in Nuoro. From Silverio Nanuwho opened this landmark in the 1980s barbaric cuisineto his son Franciswe continue with the aim of offering dishes linked to tradition through the use of local and seasonal ingredients.

The menu is a journey into land cuisine with some seafood interludes, but above all it offers some dishes that are found less and less in the kitchens of other restaurantssuch as pane frattau with egg, but also, on filindeu in sheep and pecorino broth, sa lamb cordedda with peas.

To cook this appetizer you need a few simple ingredients, the carasau breadtomato sauce, eggs, pecorino and broth, and the preparation is quick and easy.

Also discover this recipe: Frattau bread nest with fried yolk.

Meatballs with egg inside – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Meatballs with egg inside - Misya's recipe

First of all, cook the quail eggs: place them in a saucepan, cover them with cold water and count 4 minutes after boiling, then drain them, let them cool under running water and shell them.
In the meantime, soak the bread in the milk.

Prepare the other ingredients: chop the parsley and squeeze the bread.
Then prepare the dough for the meatballs: combine ground meat, bread, egg, parmesan and a pinch of salt in a bowl and mix.
If necessary, add 1-2 tablespoons of breadcrumbs: you should obtain a soft but workable mixture.

Take 1 tablespoon of the mixture at a time and flatten it between your hands; place 1 quail egg in the center and fold the mixture over the egg, creating the meatball, continuing in the same way until the ingredients are used up.

Dip the meatballs in breadcrumbs, then fry them in hot oil, turning them to brown them evenly; finally drain them on kitchen paper.

The meatballs with egg inside are ready, serve them nice and hot.

Shortcrust pastry whipped with egg whites – Italian Cuisine

»Shortcrust pastry whipped with egg whites

First, whip the chopped butter, just softened, with whips until you get an almost creamy consistency, then add sugar, egg white, salt and vanilla.

Finally, add the flour as well.

Finally divide the mixture in half and add the starch on one side and the cocoa on the other.

Put the mixture in a sac-à-poche with a star spout (I recommend you start with the clear one, if you have only one sac-à-poche) with a star spout and shape your biscuits on the baking tray lined with parchment paper.
Add the decorations you want to add before cooking (I put the candied cherries and the chocolate sprinkles) and cook for 10-12 minutes (they must be golden underneath and slightly on the sides, but much lighter above) at 190 ° C, in a preheated convection oven, then take out of the oven, let it cool completely and proceed with the other decorations (in my case: melted dark chocolate and chopped hazelnuts, simple icing sugar, melted dark chocolate and coconut).

Proceed in the same way for the cocoa mixture: shape, decorate (in my case: nutella and granulated sugar), cook, let it cool, finish decorating (in my case: melted white chocolate and pistachios, melted white chocolate and pralines / chocolate chips, simple powdered sugar).

The shortcrust biscuits whipped with egg whites are ready, let the chocolate solidify well before serving.

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