Tag: fillings

Stuffed courgette flowers: 4 fillings to try – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

THE Stuffed Pumpkin Flowerslet’s face it, they are one of the many masterpieces of Italian cuisine.
In itself the flower presents itself as a beautiful ingredient to look at and to bring to the table, but stuffed inside and then battered and fried it becomes pure poetry.
The only dilemma remains how to fill it. Here are some ideas for you, but first, some advice for cleaning courgette flowers well.

How to clean courgette flowers

Before even moving on to the flower cleaning, choose them well because they must be beautiful, fresh and rigid. Damaged and slightly mushy petals are absolutely not good for frying.
When you have found a perfect product, proceed as follows: open the petals without breaking them and remove the pistil inside. Some say that it is not necessary, but in my opinion it is a step that must be done for the success of the dish.
Then wash the flowers well under a jet of cold water that is not too strong.
Place them on a clean cloth and pat them dry.
At this point they are ready to be cooked and stuffed.

Courgette flowers are the flowers of courgettes and you often find them still attached to the vegetable. To remove them, be careful not to break the base.

Pinkybird

4 recipes for stuffing courgette flowers

1. Courgette flowers stuffed with anchovies and mozzarella

Ingredients

Courgette flowers (about 15)
15 anchovies in oil
200 g of mozzarella
330 ml of lager beer
200 g of 00 flour
1 egg
Salt to taste
pepper as needed
seed oil for frying to taste

Method

First of all remove the pistils inside the flowers without breaking the petals and the base.
Place a small piece of mozzarella cheese it’s a’anchovy and close the petals by joining the tips together and turning them to seal them.
Separately, prepare a batter by beating an egg and then adding the cold beer and the sifted flour. Season with salt and pepper and immerse the flowers one at a time, draining the excess batter.
Fry in oil of boiling seeds just long enough to make the batter golden and crunchy.
Drain on frying paper, season with salt and consume immediately.

2. Courgette flowers stuffed with ricotta

Another super tasty recipe that I want to recommend is a basis of ricotta.
Prepare one cream whipping the ricotta with the whisk together with a drizzle of oil, salt and pepper and the grated lemon zest.
You can also add in this case the anchoviesor simply herbs mixed chopped with a knife such as basil, mint, parsley and marjoram.
For a filling that remains compact when cooked, I suggest adding an egg.
These courgette flowers can also be cooked simply in the oven inside a baking dish, seasoned with a little oil and salt, at 180° for 20 minutes.
Cooking in a pan is equally good, but as it is a very delicate ingredient, you must be careful not to move them too much.

[ad_2]

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

[ad_1]

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.

[ad_2]

10 hot fillings for successful rolls – Italian Cuisine

[ad_1]

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

Browse the gallery

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

Browse the gallery

[ad_2]