Tag: fillings

Meatloaf, alternative fillings! Vegetables, cold cuts, eggs, cheeses … lots of ideas! – Italian Cuisine

From eggs to salami, from vegetables to cheese, here are all the ways to fill one of the most imaginative second courses of Italian cuisine

The best way to make the Meatloaf even more greedy is to enrich the basic dough with one rich filling. The mix of minced meat, eggs and bread softened in milk is spread on a sheet of parchment paper, forming a rectangle and then stuffed: the classics are hard-boiled eggs, spinach, cheese and salami, but the fillings for meatloaf are many , one more good (and colorful) than the other. All that remains is to close it, give it the classic tapered shape and cook it.

Meatloaf … with whole vegetables

The vegetables I'm ideal in fillings for meatloaf: light and colorful, they do not weigh down an already very rich dish. The spinach they are a great classic: they are blanched, squeezed and then mixed, often with ricotta. This mixture is spread on the meatloaf mixture before cooking. Alternatively you can whisk the spinach directly with part of the meat, as in the two color meatloaf. To add a touch of red and yellow to your meatloaf, fill it with some flakes of roasted pepper; if you prefer a rainbow meatloaf, blanch the green beans and carrots in strips and sauté the peppers. Season all the vegetables with fresh thyme and a drizzle of oil and the filling is ready. Who loves the green can stuff meatloaf with sautéed courgettes, fresh peas is asparagus in small pieces sautéed in a pan.

Rich fillings for meatloaf

There are occasions when the latter must be very substantial: in these cases the meatloaf can be stuffed with hard-boiled eggs, thus getting when you cut it sliced concentric circles that go from dark tones of flesh to the pure white of the egg white and the yellow of the yolk. To make it even more delicious, spread on the meat of the slices of ham, cheese, grilled vegetables. Alternatively there is the Neapolitan meatloaf: a riot of bread, yolks, raisins, pine nuts and spices. If you just don't have enough, roll out the dough for the meatloaf and lay us in addition to cold cuts and courgettes, a omelette and pieces of cheese.

Stringy fillings

Among all the fillings for meatloaf, however, the greediest is the racy one: a wrapping of well-flavored meat that contains a cheese heart creamy, as in chicken and rabbit meatloaf with toma heart. Other cheeses that perform well in cooking are scamorza, caciotta, caciocavallo, asiago, fontina. Better to avoid mozzarella, which risks releasing too much moisture and making your meatloaf soft.

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10 hot fillings for successful rolls – Italian Cuisine

Sauces, meats, cheeses, vegetables and much more. The rolls are always more exquisite if the filling is rich and tasty. Our ideas inspired by regional traditions and the desire for something new (and good)

A thin slice of meat, a bit of breadcrumbs and finely chopped herbs. Let's start from here, that is from the idea that to prepare good rolls you don't necessarily need an exaggerated amount of ingredients. Indeed, just like the meatballs, they were born to reuse the cheeses, bread and smaller parts of meat left over from previous meals.
But when the roll is not a matter of recovery, then many doors are opened. In fact, with the same slice of meat we can make endless different recipes depending on the filling which we have chosen.
Here 10 of our favorites, between classic tastes, exotic notes and regional inspirations.

Ligurian filling
To prepare this filling, use a teaspoon of pesto and one of boiled and mashed potatoes for each slice of meat, toasted pine nuts and lightly grated Parmesan cheese. The ideal cooking is in white, in a pan with oil and a glass of wine.

Woodman
Here you will stuff your meat with mushrooms that you have previously sautéed, chopped hazelnuts and cheese like castelmagno. This recipe is perfect if served with a generous dose of polenta.

Calabrese
Fill each slice of meat with a slice of Calabrese soppressata and coarsely grated caciocavallo cheese. This filling goes well with both the white recipe and the tomato sauce.

Exotic
Stuff the rolls with sausage that you have shelled and cooked in a pan with cumin and turmeric. The strong flavor of this filling suggests a white cooking and an accompaniment to the previously boiled pilaf rice.

Parmigiano
Each slice of meat should be stuffed with a slice of fried eggplant, a few cubes of mozzarella and a spoonful of tomato sauce. Cooked in the sauce and served with pasta, they are perfect to create a rich and tasty single dish.

Bolognese filling
Stuff each slice with very finely sliced mortadella, a few flakes of pistachio and a sprinkling of Parmesan.

Sicilian filling
Prepare a dough with breadcrumbs, raisins, pine nuts, oil, salt and grated caciocavallo. Use it to fill the slices of meat that you will put on a spit until it is full.

Classic
Stuff each slice of meat with cooked ham and fontina and leave to cook gently wetting with a glass of white wine. They are delicious with mashed potatoes.

Spicy
Put in each slice of meat a filling of ‘nduja and cubes of provola. Given the intense flavor of the filling, it is not recommended to salt the meat.

Montanaro
Stuff each slice of meat with a slice of speck and a slice of malga cheese. If you cook them in white, before closing them peppery abundantly.

Our alternative ideas

Meat rolls are a great classic that always puts everyone in agreement. But sometimes we like it change a little. For this reason we have considered two different directions to vary with respect to traditional preparations.

Gallery to prepare fish rolls with different bases and fillings

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A collection of raw rolls, or prepared without turning on the stove

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creams and tofu fillings for sweet and savory recipes – Italian Cuisine

Thanks to its versatility, combined with other ingredients, it is ideal for filling ravioli, or for stuffed peppers. If combined with chocolate or fresh fruit instead, you will get mousse or tasty cheesecake

There are few foods so spilled in the kitchen like tofu. This derived from soy is essentially tasteless, so it is neutral, from volume without weighing it down, if smoothie gives life to creams and fillings of full-bodied tofu, without imposing its own taste, indeed. The tofu acquires the flavor of the ingredients with which it accompanies, therefore if combined with gods capers or to gods tomatoes it goes very well with a first course of pasta, while mixed with strawberries or chocolate turns into a delicious dessert on the spot.

Salted tofu creams

The tofu blended and reduced to a salty cream, thanks to the help of various ingredients, can be tasted simply on bread or on toast or used as a seasoning for pasta or chickpea burgers and other foods.

Try the smoothie together with dried tomatoes and capers to create a tasty mousse, but also simply with olives to accompany raw vegetables. If you want to overdo it, mix the tofu with walnuts and Taggiasca olives, a real treat.

Stuffed with tofu

Thanks to its lightness and ability to create frothy creams it is possible to use it to create the stuffed with ravioli. The only limit in this case is fantasy. Tofu becomes a sort of ricotta substitute able to bind with more or less all the vegetables that come to mind: courgettes, aubergines, asparagus, the classics spinach, but also the chicory red. Also try as a filling for cannelloni.

And with tofu it becomes child's play too stuffed vegetables. Peppers, courgettes, champignon mushrooms and so on and so forth. Just combine the emptied vegetables inside and the smoothie tofu, add a little salt and a drizzle of oil and bake.

Sweet tofu creams

If blended with Taggiasche olives, tofu becomes an excellent starter, if mixed with strawberries or peaches turns into an excellent cold dessert with a spoon. Just remember to add a little sugar and maybe starch to thicken the mixture. For the sweet tooth it is possible replace fruit with chocolate, in this case, however, remember to dilute everything with a little milk.

And given that often, a little erroneously given that the taste does not remember it at all, it is called vegan cheese, one cannot but think of using it for a nice cheesecake. On the basis of dry biscuits, pour the cream obtained by mixing together the tofu, soy yogurt, cream, maple syrup and a touch of cornstarch to thicken. In these recipes it is then often usedagar to gel. What's this? An ingredient derived from red algae perfect for the preparation of sugar-free jellies.