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Mini turkey burger and zucchini with a side of potato croquettes – Italian Cuisine


All the kids love them, but if you prepare them you won't forget to accompany them with a special side dish like Mickey Mouse The Croccomagias!

A plate colorful, delicious and tasty, perfect for a special lunch, a picnic in the park or even as a menu for a birthday party. When children are proposed sandwich with hamburger it's always a guaranteed success!
The preparation does not require much time or great cooking skills, the important thing is choose fresh and quality ingredients, and follow our recipe step by step to help you prepare delicious turkey and zucchini-based burgers, so in addition to meat, children will not be able to say no to vegetables this time!

To make the menu even more fun and cheerful, they think the Pizzoli Croccomagias, a side dish that certainly the little ones will appreciate. Crunchy on the outside and soft on the inside, the Croccomagie are the only potato croquettes approved by Mickey Mouse and born from the partnership between Pizzoli & Disney. To bring them to the table, all you need is a baking sheet covered with parchment paper and 20 minutes available and you're done.
Now there's really nothing left, the fun can begin!

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For 4 people
Preparation time: 25 minutes
Difficulty
level: medium

Ingredientthe

340 g of Croccomagie Pizzoli
4 milk rolls
a small cluster tomato
200 g of minced turkey meat
80 g of zucchini
4 leaves of a heart of salad froths
1 egg
a bunch of basil
120 g of Greek yogurt
an untreated lemon
extra virgin olive oil
salt

Method

Place the Croccomagie Pizzoli in a baking pan lined with baking paper and bake in a preheated oven at 180 ° for 20 minutes.
Peel the courgette, wash it and grate it with a grater with large holes. Squeeze it lightly and mix it in a bowl with the minced turkey meat, a pinch of salt, the beaten egg and 4 chopped basil leaves.
Carefully mix the ingredients, divide the mixture into 4 portions of the same weight and form 4 burgers slightly larger than the diameter of the sandwiches.
Grease a non-stick pan with a teaspoon of oil and cook the mini burgers for 5 minutes, turning them on both sides.
Mix the yogurt with the grated rind of half a lemon and 4 chopped basil leaves.
Wash the tomato and cut it into slices, wash and dry the salad leaves as well.
Cut the sandwiches in half and lightly toast them on the cut side, spread them with the yoghurt cream, continue adding the chopped salad, a slice of tomato and a mini burger, and reassemble the sandwiches and serve with the hot Croccomagie.

Enjoy your meal, both young and old!

Christmas side dishes – Italian Cuisine – Italian Cuisine


For lunch or dinner, for them it is the great opportunity to transform themselves from supporting actors to protagonists. If the other dishes have rich and complex tastes, the ideal is to resort to simplicity. Inspire, with imagination, to tradition

THE right contours for Christmas? It will depend on the second dish to which they match, you will say. But no. Or rather, Christmas is one of those occasions in which the outline can live its own life, exalting itself, without necessarily being a supporting figure. Just look at the example – we repeat it once again! – dell 'Neapolitan reinforcement salad, so independent of the dish that once "reinforced" that in many cases, now, has moved arms and luggage to the appetizer. Of course, in front of Christmas recipes particularly complex or refined, from appetizers to the second, for the contours the advice is to play on simplicity. With a touch of creativity. As usual, the best way will therefore be to revisit the stars of our own tradition. With a touch of fantasy and an eye to the seasonal ingredients. Here then 10 ideas to make the outline really Christmas.

Christmas vegetables

Free space for imagination: they are needed potatoes, carrots, white turnips, artichokes and shallots. Season with salt, pepper and aromatic herbs (the classic mix of sage, bay leaves, rosemary and thyme) Put everything in the oven and, at the end, spread a pinch of roast or the second sauce that you have cooked (if possible.) Otherwise, glaze them with honey, as you can see, in this case, the outline apparently continues to play the role of the compimario, but once tasted …

Duchess potatoes

Contour of sure scenographic effect, borrowed from the kitchen French. In practice it is a question of mashed potatoes enriched with egg yolk, butter, nutmeg and parmesan and then baked in the oven, after they have taken the classic curled shape using the sac a poche. In addition to elegance, their main value is versatility: they combine perfectly with both meat and fish.

Modified puntarelle

A classic in the kitchen season Roman. These are the Catalan sprouts, cut into strips, and then immersed in water and ice: a trick that reduces their bitter taste and gives them the typical curled appearance. They should be seasoned with a sauce based on anchovies, extra virgin olive oil, vinegar, pepper and garlic. But, instead of anchovies, you can also try an excellent condiment based on capers, pine nuts and Gaeta olives, all crushed together in order to obtain a homogeneous sauce.

Battered vegetables

Another classic of the kitchen Roman: cauliflower, potatoes, carrots, artichokes and pumpkins. And – if you want to go out of season – aubergines and zucchini. All fried in batter. They will be snapped up!

Red chicory and gorgonzola salad

The Red radish, or theBelgian endive, can be combined with gorgonzola, toasted hazelnuts, liquid honey, delicate mustard and extra virgin olive oil for a mixed salad of great personality, filling the leaves with cheese and hazelnuts.

Stuffed artichokes

Another seasonal ingredient that at best makes Christmas, the artichoke can be enriched with a tasty filling based on minced meat, eggs, breadcrumbs, parsley and garlic. The artichoke, before filling, should be boiled. And then, cooked in the oven. With a drizzle of extra virgin olive oil as a final touch.

Baked mushrooms

A simple filling based on breadcrumbs, parsley, salt, pepper, white wine and extra virgin olive oil. With which to fill large champignon mushrooms. Baking and a final bit of oil. What do you want more from life?

Poached brocolli

Typical Sicilian recipe, get ready by cooking i broccoli in a pot with onions and extra virgin olive oil. Then, during cooking, they are added anchovies, pecorino cheese, pepper and red wine.

Orange salad

The red oranges from Sicily make great in this side: peel them, cut them into slices and mix them with Tropea red onions cut into thin slices, olives, oil, salt and pepper. Everything can be arranged on a bed of small salad like the valerian.

Stuffed potatoes with ham

How to enrich the usual potato? Simple. Just burn in the pan onion and raw ham in strips in extra virgin olive oil. The potatoes, once blanched, should be cut in half and then seasoned with the mixture, to which it will be added parmesan and breadcrumbs.

To all gratini! The most delicious gratinated side dishes for winter dinners – Italian Cuisine


Fennel, broccoli, artichokes: here's how to use the oven to make these vegetables so tasty that they are also served as a dish

In winter period also Side Dishes they become richer, thanks to more elaborate preparations and cooking in the oven. If you want a warmth this evening comfort food, which can also become a simple single dish, you are in the right place. Take a look at the vegetables you have in the fridge and the ingredients in the pantry: between béchamel, butter, Parmesan, breadcrumbs and various aromas you will get a delicious dish. Here are some ideas.

Fennel gratin with ham and cheese

The taste of fennels is delicate and makes them perfect with cheese. Boil them so that they soften and try cooking with a fork: they should not be too soft because they will cook in the oven again. Put them in a pan with cubes of stringy cheese, like gruyere or bitto, if you want a substantial and tasty dish, and strips of cooked ham. Sprinkle with the Parmesan, add a few knobs of butter and put in the oven already hot for about ten minutes at 180 ° C. Run the grill for a crust to scream!

fennel gratin
Fennel gratin.

Broccoli in oven with bechamel

Boil the broccoli florets and place them in a pan. Add some bechamel, season with salt and pepper, sprinkle with Parmesan cheese and breadcrumbs and put the broccoli in the oven at 180 ° C under the grill until they become golden and crisp.

Gratin artichokes with parsley and pecorino cheese

Clean the artichokes eliminating the hardest outer leaves, the beard and the part of the most filamentous stem. Boil them in boiling salted water until they are tender. Drain and cut them in half. Prepare a mix of bread crumbs, grated pecorino cheese, chopped parsley and olive oil in a bowl. Grease the bottom of a pan, then place the artichokes and sprinkle them with the mix of breadcrumbs. Cover them completely. Put in oven at 180 ° C for 20 minutes.

Tomatoes au gratin with garlic

Tomatoes are not winter vegetables, but if you want a lighter side dish, they are good for a gratin. You can choose even the smallest ones. Cut them in half and empty them of the seeds. Prepare the breadcrumbs separately, mixed with Parmesan, parsley, extra virgin olive oil and a minced garlic clove. Place the tomatoes in a greased pan and with a spoon put the mixture of breadcrumbs on each tomato. Bake for half an hour at 180 ° C.