All recipes written by Gordon Ramsay
Quickly heat the tortillas on both sides in a non-stick pan.
Being careful not to burn yourself, spread the nutella on one side of the tortillas.
Dust the oat flakes over the nutella, then place the bananas along an edge of the piadine (1 banana for piadina).
Starting right from the banana, roll the piadina around the banana, then cut into strips.
The rolls of piadine with banana are ready: eat them immediately!
1
Toast the pine nuts in the pan for 2-3 minutes, then chop them coarsely with a knife. Spread the slices of carpaccio sulpiano work and sprinkle with pine nuts.
Add a few leaves of thyme, grated pecorino cheese, freshly ground pepper and, if you wish, a piece of minced garlic.
Look at the photo
2
Spread the slices of carpaccio on the work surface and sprinkle them with pine nuts. Add a few leaves of thyme, grated pecorino cheese and freshly ground pepper
and, if you want, a piece of minced garlic. Close the roulade slices, tucking the sides well, so that the filling does not come out during cooking. Pass the rolls in the breadcrumbs, just before cooking them, then brown them in a pan with a drizzle of oil and a clove of crushed garlic with the peel. Only cook for 2 minutes, inside they must remain practically raw. Add salt only after cooking.
Look at the photo
3
Pass the rolls in the breadcrumbs, just before cooking them, then brown them in a pan with a drizzle of oil and a clove of crushed garlic with the peel. Only cook for 2 minutes, inside they must remain practically raw. Add salt only after cooking.
Look at the photo
4
Clean the aubergine, level it at the base so that it can rest firmly on the cutting board or on the slicer. Cut it into very thin slices; choose the 12 largest slices and scald them in a non-stick pan greased with oil for 1 'per side.
Look at the photo
5
Dice the tomatoes, summarily remove the seeds; cut the mozzarella into sticks. Spread the aubergine slices on the work surface, fill them with the tomato and perfume with chopped basil leaves. Season with salt, pepper and grated parmesan, then add a mozzarella stick
and close the slices in a roll.
Look at the photo
6
Place the rolls on a plate lined with baking paper, seasoned with
a little oil and cook in the oven at 200 ° C for 2-3 '. Take them out of the oven before the mozzarella is completely melted coming out of the roll. Serve 3 rolls
of meat and 3 of aubergine per commensal, completing with diced tomatoes,
basil and thyme to taste.
What we propose today is an excellent alternative to the classic quick lunch based on sandwich, piadina or pizza slice.
A healthy and very light recipe that comes from the East and that will make your colorful and fresh sundresses.
Rice paper or wonton pasta (bành tràng in original ligua) is a Vietnamese preparation based on rice flour, water and salt.
It looks like a kind of wafer, it is round and can be used for the preparation of many rolls and rolls like the ones we offer today. It can be used raw, but it is also suitable for steaming and grilling.
If before it was very difficult to find it, in recent years, with the spread of Asian cuisine, this has also become a product from the supermarket.
You can also find it in organic and natural food stores or in Asian food stores.
To create the rolls, just dampen it with cold water and then shape it with your hands.
Stuff it by making a strip in the center with all the ingredients following the diameter, but still leaving some space at the ends.
Then bend towards the inside first two ends and then roll the sheet over the filling.
At this point the roll will be ready and if it remains a little open, stick it with a brush of water.
The nice thing about this dish is that you can prepare it with what you prefer, using colors in particular.
So choose particularly brilliant raw vegetables such as carrots, lettuce, avocado, radicchio, peppers whether yellow or red or green and everything that comes to mind.
The only care is to cut the vegetables very thinly into strips, so that they can be aligned according to a chromatic order and with a certain criterion within the rice paper.
The roulade, once ready, is served cut into sections to show the beauty of the colors inside.
This season you have lots of vegetables available and then use them as we explained in the previous paragraph.
Cut the carrots and matches and the cucumbers too, keeping the skin and an avocado not too ripe.
Also cut the iceberg salad and lettuce into a banner.
Also add some sprouts because they make color and give freshness and crispness.
As for the protein portion of the dish, add grilled tofu or chicken.
If you like legumes we recommend lentils or cannellini beans cream.
And speaking of cream, it must never lack inside a sauce that assembles and gives a little creaminess.
Hummus, guacamole, tzaziki, yogurt sauce or vegan mayonnaise. You decide.
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