Tag: meatloaf

The Genoese meatloaf, the recipe – Italian Cuisine

Vegetables, cheese and eggs: three simple ingredients for a dish that tastes genuine and at home

Although its name may suggest a roll of meat or salami, the Genoese meatloaf it is a completely vegetarian dish, because it is based on zucchini, eggs and prescinseua the typical Ligurian cheese. No meat, therefore, even in the smallest part in the dough, which is enriched instead of the aromatic herbs aromas of the area such as marjoram and parsley, fresh hints of spring.

The prescinseua, the "quail" that is made in Genoa

Halfway between a yogurt and a ricotta, with a slightly acidic taste, prescinseua is a typical dairy product of the province of Genoa, prepared with cow's milk and calf rennet. The best known product that is prepared with this cheese is the famous Recco focaccia. For a home version they can be left two liters of milk out of the fridge for a whole night with a drop of vinegar to start the fermentation. The next morning everything is brought to a boil and then filtered with a cloth. Your prescinseua craft is ready! At this point you can use it for savory pies with vegetables, for walnut sauce or for stuffing crêpes.

The recipe of the Genoese meatloaf

Ingredients

1.2 kg courgettes, 60 g prescinseua, 1 white onion, butter, extra virgin olive oil, parsley, marjoram, 4 eggs, breadcrumbs, 50 g grated Parmesan cheese, 1 handful of salt, pepper.

Method

First peel the onion and leave it immersed in a bowl with cold water. Meanwhile, clean the courgettes and cut them into cubes that you will put in a colander with a handful of salt. Leave them like this for about 40 minutes, so that they lose water. Chop the onion and let it dry in a pan with oil and butter. When it is golden brown, add the courgettes rinsed from the salt. Leave to cook for about 20 minutes, then, when they are cooled, add the chopped parsley and marjoram, the cheese, the beaten eggs, the Parmesan cheese, a pinch of salt and pepper. Mix well and then pour the mixture into a pan greased with oil. Level everything with a spatula and then add a sprinkling of breadcrumbs and a drizzle of oil. Place the container in a preheated oven (190 °) and cook for about 1 hour.

Tips

You can prepare this Genoese meatloaf using other types of vegetables, such as green beans, thistles, spinach or beets. In this case you must first boil the vegetables and then chop them coarsely. If you want to use artichokes instead, these they should not be boiled, but they are cleaned and cut into wedges and then cooked in a pan with a sauté of onions.

Niko Romito's meatloaf (without eggs) – Italian Cuisine

The three Michelin star chef loves simple dishes, such as the meatloaf that he prepares without eggs. Here is his recipe

"It was as if someone suddenly pulled the handbrake while you are driving": the chef Niko Romito thus describes the moment when he had to close his restaurants, pause his plans, stop. He replies to#Dinner time in live Instagram on the page of @LaCucinaItaliana from Casa Donna, the splendid structure in the middle of nature a Castel di Sangro, in Abruzzo, which hosts his Royal restaurant, three Michelin stars. "I believe that the future may be even brighter than the moment we were living, but I am a little afraid of what will happen immediately, when it can be reopened. We will have to rethink the way we do catering, cooking, hosting ”. Think about his restaurant a Beijing, inside the Bulgari Hotel, where the tables can now not accommodate more than two people and where the distance of one meter between guests must be respected, where chefs must always wear gloves, even when handling the pans.

Niko Romito's meatloaf (without eggs)

Meanwhile, from the quarantine, Niko Romito post photos on social networks to answer those who ask them cooking tips: he writes some sentences between the ironic and the truthful on the cartoons with which he then has himself portrayed. For example, one said: "Anchovies, frozen fry", and the chef was in the middle of a snowy landscape. “It seemed like a joke, instead stuffed anchovies I really prepare them like this: I stuff them, they learn them, and I put them in the blast chiller at -20 °. When I decide to cook them, I take them frozen and throw them in boiling oil to fry them. The sudden change in temperature ensures that they remain moist on the inside, while on the outside the crust becomes crisp. " On another billboard it read: "I don't put eggs in the meatloaf". Meaning? "My recipe calls for 1 kilo of minced meat (it is fine for adult bovine and also a little fatty), parsley, expressed and coarsely chopped, Parmesan, crusty bread or crumb of fresh bread soaked in milk (it must be very wet), salt , pepper. Once the whole is mixed we can cook the Meatloaf steam or wrap it in plastic wrap, then in silver paper, place it in a saucepan with water and bake at 120-130 degrees for an hour, an hour and a half. In the end we will get a soft and creamy meatloaf. "

Bread at home with brewer's yeast

"How do we do the bread at home? ”, We ask again. "To make homemade bread, I am not against using the brewer's yeast. Mother yeast is not necessarily synonymous with quality because if you don't know how to use it you can also make a bad bread. Then dissolve the yeast with somecold water (not lukewarm, I recommend) which lengthens the leavening times a little, but which allows to obtain a more honeycombed dough. We knead with flour and salt. We can also add some boiled potatoes mash in the dough to obtain a creamier crumb and a longer lasting bread. Let rise at room temperature (20-22 degrees) until the dough doubles. So let's take it back and give it the shape of a loaf. At this point we have two possible ways: either cover the loaf with a cloth, let it rise to 80% of the volume and then bake it in a ventilated oven at 200-220 degrees, or put the loaf in the fridge and let it rise for twice the time; so I take it off an hour before cooking it and then put it in the oven. In the fridge the leavening is slower but the bread will be lighter and easier to digest. "

Mom's quick noodle

Finally chef Romito also gives us the idea for one fast spaghetti: "This is a dish that my mom always cooks me, spaghetti with anchovies, mint, breadcrumbs and lemon peel. Melt the anchovies (plenty with the quantity because you need to obtain a sort of anchovy paste) over low heat with a little oil, dry the breadcrumbs, grate the lemon peel and make a mince of mint. Add everything and season the spaghetti. Enjoy with a glass of Trebbiano d'Abruzzo ".

Recipe Dressed veal meatloaf – Italian Cuisine

Ingredients

700 g double slice of veal
600 g minced veal pulp
350 g courgettes
250 g auburn tomatoes
200 g new carrots
150 g a slice of cooked ham
130 g milk
70 g sandwich bread
an egg
butter
parsley
sage
rosemary
garlic
dry white wine
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 10 people

For the recipe of dressed veal meatloaf, peel the carrots and boil them for 6 'from the boil. Drain them, cool them under running water then cut them into 1 cm cubes on each side. Cut the ham into cubes of the same size. Remove the pancarré crust, cut it into pieces, sprinkle it with milk.

Mix the ground veal pulp with the ham and diced carrot, lightly squeezed bread and egg. Salt, pepper and mix, mixing the mixture well, then give it a cylindrical, salami shape. Beat the slice of rump, lean on the ground "salami" then fold the slice of veal and close it on the filling. Finally, tie the meatloaf. Arrange it in a pan with rosemary, sage, 2 tablespoons of oil, salt and pepper.

Bake it at 180 ° C for 35 ', then wet it with a glass of wine and cook for another 15'. Cut the tomatoes into strips and blanch them in a very hot pan for a few seconds. Chop a sprig of parsley with a small clove of garlic; tick and slice the courgettes, then sauté them in a pan with a spoonful of oil and a knob of butter. At the end of cooking add the chopped parsley and pepper.

Remove the meatloaf from the oven, keep it warm wrapped in aluminum foil; deglaze the cooking bottom with half a glass of hot water, pour it in a saucepan and let it shrink on high heat for 2-3 '. Blend the courgettes with 2 tablespoons of the bottom, 60 g of water and a pinch of salt. Slice the meatloaf and serve with the courgette sauce, the remaining shrimp and the sautéed tomatoes.