Tag: Patties

Recipe stuffed lettuce patties – Italian Cuisine

Ingredients

300 g Head lettuce
2 pcs Zucchini
250 g Yellow pepper
4 pcs Slices of bread
1 pc Egg
Grated Parmesan
Garlic
Parsley
Basil
Extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Medium

Doses: 4 people

For the recipe of the stuffed lettuce pies, wash and peel the lettuce; scald the leaves in boiling water, draining them as soon as they begin to wilt (it will take about 1 '); put them in a basin of cold water.

Clean the pepper and cut it into cubes. Tick the courgettes and cut them into thin slices with the mandolin. Peel a clove of garlic and chop it. Also chop the bread coarsely. Heat 50 g of oil in a pan with the garlic and a pinch of chopped parsley, add the bread and toast it well, stirring for 2-3 minutes.

Brown the pepper in 2 tablespoons of hot oil in another pan; after 3 'add the courgettes and continue cooking for another 3-4'; finally add salt and pepper and mix the vegetables with 2 tablespoons of parmesan, some chopped basil leaves and the egg. Spread a light layer of toasted bread (about half) on the bottom of 4 tartlet molds, place 4-5 lettuce leaves on top with the stalk outwards, fill with vegetables, close the lettuce leaves, sprinkle with a thread of oil and sprinkle with grated parmesan.

Bake at 190 ° C for 15-17 ′, take out and serve with the remaining toast.

Recipe Sole rolls on quinoa patties – Italian Cuisine

Ingredients

400 g fillets of sole
200 g yellow date tomatoes
150 g quinoa
30 g breadcrumbs
1 pc egg
1 pc yolk
dill
fresh oregano
fresh coriander
dry white wine
balsamic vinegar
pepperoni
extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 8 people

For the recipe of sole rolls on quinoa patties, boil the quinoa in boiling salted water for about 20 minutes. Meanwhile, cut the tomatoes and season with oil, salt and balsamic vinegar. Drain the quinoa and let it cool. Then collect it in a bowl and mix it with the egg, the yolk, a bunch of chopped herbs (dill, oregano and coriander), breadcrumbs, salt, pepper and a drizzle of oil, obtaining a soft mixture. Form 8 patties by pressing the mixture into a pastry cutter (ø 8 cm) to a thickness of about 1 cm. Cook the patties in a pan with a film of oil for about 1 minute and a half on each side. Roll the fillets of sole and stop them with wooden sticks. Brown them in a pan with a little oil for 1 minute; sprinkle with a splash of wine and cook for another 2 minutes. Serve the fish on quinoa pies, complete with the datterini. Garnish with pepper slices and leaves
of coriander.

Recipe Patties with marinated egg in violets – Italian Cuisine

Ingredients

700 g steamed beetroot
450 g rhubarb
10 g petals of violets
4 eggs
red wine vinegar
Acacia's honey
beet sprouts
Red wine
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of patties with egg marinated in violets, peel the beetroot, cut into slices and season with a little oil and a pinch of salt. Spread the rhubarb removing the filaments, reduce it first to 10 cm long touches, then halve the latter by cutting them vertically. Sauté in a pan with a drizzle of oil, a pinch of salt and a teaspoon of honey; blend with half a glass of red wine and cook for 2 minutes: the rhubarb must wither without flaking.

Pour 500 g of water into a saucepan; as soon as it boils, melt a spoonful of honey and a pinch of salt. Turn off, add a spoonful of vinegar, then transfer the liquid to a baking dish so that it is at least 3 cm high, let it cool and infuse the petals, keeping someone aside for decoration. Separate the egg whites from the yolks, lay them in the infusion of violets and let them marinate for 30 '.

Lightly whisk the egg whites, pour them in an oiled baking pan, bake them at 190 ° C for 3-4 '; Remove from the oven and cut 4 omelettes (ø 8 cm). Whip 4 patties: place a layer of rhubarb, one of beetroot in each plate, repeat the two layers, cover with an omelette, place a drained yolk in the center and garnish with the rest of the petals and beetroot sprouts.