GORDON RAMSAY RECIPES

The blue fish it is healthy because it is rich in Omega 3 and it is also very cheap. The mackerel , for example, it's always a good idea and the croquettes that we propose today are a new recipe to bring this poor fish to the table. You will get a delicious dish, which can be served from aperitif to dinner and that everyone, young and old alike, likes.

Indeed, mothers often for let your children eat fish, they "transform" it into croquettes.
Easy to prepare, you just need a few ingredients, which are usually always at home. Below, find the recipe step by step; in our gallery, some useful ones Advice to make the croquettes even better and keep them at their best.

How to make mackerel croquettes

Ingredients

To prepare about 15 croquettes, get: 100 g of cooked mackerel, 350 g of potatoes, 20 g of salted capers, the zest of half a lemon, 5 sprigs of parsley, 1 egg, flour, breadcrumbs and oil for frying to taste.

Method

Start by boiling the potatoes in lightly salted water. Let them cool, peel them, cut them into chunks and put them in a bowl together with the cooked and already boned fish. Now prepare a mixture of capers (previously rinsed), parsley and lemon zest. Mash the potatoes and mackerel with the help of a fork, add the mince and the egg yolk. Mix well and let the mixture rest in the fridge for half an hour. Now the fun part (if you have children, you can involve them in this step): with your hands you shape meatballs. Rounded, oval, as you prefer. In three separate dishes, prepare the flour, breadcrumbs and beaten egg. Roll the meatballs first in the flour, then in the egg, and finally in the breadcrumbs. Meanwhile, heat the oil for frying and when it is hot, add the croquettes. With the help of a skimmer, drain them well from the oil and place them in a tray or container covered with kitchen paper, to dry them from the oil. Serve hot.

With fruit, vegetables, shrimp, chicken and much more. 50 recipes to prepare cold pasta to perfection and enjoy the summer, even at the table

Summer time is the time for salads, cold dishes and all those solutions that whet the appetite, without getting hot or heavy. We bet everything on ham and melon, tomato and mozzarella, rice salads and … pasta. How to say no to the hold version of our favorite first course? We have collected the most refreshing ideas and the tastiest recipes to fully enjoy the pasta salad: a masterpiece of simple goodness.

Yes to fruit

When we prepare a pasta salad, we tend to consider the same ingredients that we usually choose for hot dishes. The result is always very good, but … we want to change a little. To take full advantage of the possibility of radically changing the recipe, inserting ingredients that are fried, crunchy and delicious: how about melon, watermelon, apricots, peaches and cherries? They go well with prawns, low-fat cheeses like feta, but also with diced ham.

crudaiola

One of the most consolidated pasta salads of our gastronomic tradition, it is simply prepared with a mixture of raw vegetables cut into small cubes, seasoned with extra virgin olive oil, salt and pepper. Why not start from here to dare a little? We make our pasta salads special with finely chopped radishes, sliced cucumbers, carrots and onion rings very thin.

Pasta, cold

One of the most important steps in this preparation is the cooling of the pasta which, after being drained, goes poured into a bowl, dressed with a little oil and mixed well. When it is now cold, it can be seasoned and then placed in the refrigerator until lunch or dinner. To avoid mistakes during these steps, be careful not to dress it when it is still warm or it will tend to cook the other ingredients by contact changing the consistency.

Tag: passepartout

Croquettes with mackerel: the passepartout recipe – Italian Cuisine