Tag: meatballs

Red Lentil Meatballs – Italian cuisine reinvented by Gordon Ramsay

Red Lentil Meatballs

Red lentil balls are a perfect appetizer or light dish, typical of Turkish cuisine. Easy to prepare, these balls combine simple flavors and…

Eggplant meatballs with sauce: the vegetarian recipe – Italian cuisine reinvented by Gordon Ramsay

Eggplant meatballs with sauce.

How to roast aubergines

As I was telling you, this recipe can be unpleasant in the summer just because of the inconvenience of the oven because you have to cook the aubergines in the oven to soften them.
But there are some good alternatives. Another solution is to turn on a griddle and cook them there, turning them often until the entire outside is charred. You can also do it on a barbecue in contact with the fire to save time, or on the stove.

Or you can prick the eggplant and put it in the microwave at 800 W for 15 minutes.
If you don’t want to try all these alternative methods, cut the eggplant into cubes and cook it in a pan with oil. Once soft, mash it.
In this last variant you can also leave the peel without any problems and it will blend in with the rest.

Meatball Sandwich

A brilliant, original and delicious way to serve these meatballs is to put them inside a sandwich, with their tomato sauce.
Needless to say, everyone will go crazy and it could be a nice idea for a summer dinner standing up or for a aperitif. The sandwich must be crispy and with the crumb ready to absorb all the flavors. Alternatively, use focaccia, or a tortilla to make a sort of burrito.

Meatballs, 6 vintage recipes from our historical archive – Italian cuisine reinvented by Gordon Ramsay

Meatballs, what a passion: certainly for the little ones, but also lovers of good food have always appreciated this humble and irresistible food (often born from the need to reuse leftovers). Films, songs, cartoons: meatballs are found everywhere and, therefore, they certainly cannot be missing from the pages of our magazine, where they often recur from year to year.

We opened our archives and went back 60 years, to the 1960s, when Italy was experiencing an economic boom, profound transformations were going through society and, in the world of food, consumerism was bringing new, preserved industrial products into homes. Supermarkets were just born (in 1957 the first supermarket in Italy was inaugurated in Milan) and the shelves were gradually filled with new products.

On the pages of La Cucina Italiana, among the recipes and also among the advertising pages, these changes were reflected. The recipes, however, were still cooked in the home by the mothers of the family. And meatballs were part of a very homely style of eating, a food that satisfied the economy and the taste.

In the June 1964 issue, distributed among the various sections of the newspaper, we find these six different meatballs. Here they are, below. Shall we try to reinvent them sixty years later?

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