Tag: egg

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

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

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.

Avocado, salmon, quail egg and sour sauce mousse recipe – Italian Cuisine

Ingrediants

500 g fresh salmon fillet
200 g fresh cream
55 g brown sugar
6 quail eggs
2 ripe avocados
2 untreated lemons
1 untreated orange
kataifi paste
dill
sprouts
sunflower oil
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 6 people

FOR THE SALMON
Jumbled up the sugar with 60 g of salt, the grated zest of 1 lemon and orange and 2-3 sprigs of dill flaked. Cut the skin of the salmon with a knife and place it in a baking dish on a bed of salt and sugar; cover it with this mixture, seal the pan and put it to rest in the fridge for 24 hours. Turn the fillet and leave it to marinate for another 24 hours.
Rinse it finally under cold water and dry it. Cut it into thin slices and season with a drizzle of oil.

FOR EGGS
Cook quail eggs in boiling water for 90 seconds, so that the yolk remains creamy. Cool them under water, then peel them carefully.

FOR THE SOUR SAUCE
Work the cream with the juice of 1/2 lemon, salt and pepper until it is partially whipped.

FOR THE MOUSSE
Clean avocados and cut the pulp into small pieces. Blend it with the juice of 1 lemon, a drizzle of oil and a pinch of salt, until you get a smooth and creamy consistency.
Serve salmon with avocado mousse, sour sauce and quail eggs, accompanied by strands of kataifi dough fried in seed oil and fresh sprouts.