Tag: stuffed

Eggplants stuffed with meatballs – Italian Cuisine

»Eggplants stuffed with meatballs

First, wash and peel the aubergines, dig out the pulp (leaving a shell about 1 cm thick) and cut the pulp into small cubes.

Heat a little oil in a non-stick pan, then cook the eggplant shells for 4-5 minutes on each side, in order to brown and flavor without letting them soften too much.

Put the shells aside and, in the same pan, also cook the pulp, turning often to cook and evenly dice the cubes.

In the meantime, prepare the meatballs: add in a ground bowl, salt, pepper, chopped parsley, lightly sponged and squeezed bread, egg and Parmesan and mix, then create the meatballs with wet hands, making small balls of dough of a couple of cm in diameter.

Always in the same pan that you used for the aubergines, cook the meatballs too, stirring frequently, then set these aside.

Meanwhile, separately, prepare a sauce with garlic, oil, cherry tomatoes and a little salt: cook for about ten minutes, then add abundant basil, the meatballs and the aubergine pulp.
Continue to cook for another ten minutes, to flavor and shrink, then add the diced mozzarella, slightly squeezed.

Take the eggplant shells back, arrange them in a baking dish, fill them with the filling and cook for about 15 minutes in a preheated convection oven at 200 ° C.

The aubergines stuffed with meatballs are ready: let them at least cool down, then serve them with fresh basil.

5 mistakes not to make with stuffed vegetables – Italian Cuisine

5 mistakes not to make with stuffed vegetables

There are many reasons not to give up stuffed vegetables, to be prepared however following our advice

Summer delight, the stuffed vegetables they are a delicious dish to prepare for many reasons: you can make them with many vegetables (like tomatoes, pepperoni, eggplant, zucchini), you can range with your imagination in filling them, they are not too caloric (unless you overdo it with the filling!) and they are also delicious the next day without needing to heat them.

Stuffed vegetables: mistakes not to be made

To avoid compromising their success, however, there are some mistakes to avoid. Here are what they are.

1. Don't let the vegetables run out of water

To have a dry and crunchy result instead of a boiled and sad vegetable, one must remember to lose their water to vegetables, so that once put in the oven or in a pan they will brown well. Then open the vegetables in two, sprinkle them with salt and let them rest for at least 30 minutes. Then rinse them, dry them and stuff them!

2. Ignore the soft part

Unless you use it rice or cous cous as a filling, remember to always insert a soft part, which serves as a binder, otherwise you will have a filling in small pieces that will be neither beautiful to see nor to eat. Then add the other ingredients of the crumb soaked in milk and then squeezed, boiled potatoes or eggs. Your filling will be so uniform and well blended.

3. Digging different thicknesses

When you dig a vegetable and then fill it, it is essential that the external part have all the same thickness, otherwise you will find yourself in a raw and burnt area. So be very careful with the brush or knife, and remember that the right size of pulp to be left attached to the vegetable is about 5 mm.

4. Exaggerate with the filling

Good that you like rich things, but when stuffing a vegetable it is essential do not overdo it with the filling, which otherwise will come out, will form cooking water and irreparably moisten your vegetables, giving you the "boiled" effect. Remember, therefore, that the filling, whatever it is, must not overflow, but be completely contained by the vegetables.

5. Wrong cooking times

Often vegetables and fillings have different consistencies and different cooking times. Depending on the filling you decide to use, it will be good to check how long it could be cooked, to decide whether the vegetable container needs, for example, a Preventive "scottatina". In the case of courgettes stuffed with meat, for example, it would be good to cook the emptied courgettes in the oven for 10 minutes, and only then fill them. Otherwise, cooking the courgette would release a lot of water, which it would go to moisten the filling too much, boiling it.

In the tutorial some more tips for perfect stuffed vegetables

smooth or stuffed, it is always irresistible – Italian Cuisine

smooth or stuffed, it is always irresistible

These are pancakes of the Neapolitan tradition to accompany meats or to be stuffed with anchovies in oil

You know a crunchy cream puffs? Perfect to accompany a nice plate of cold cuts or fanciful pickles? There grown pasta is just that, a delicious salty pancake made of water, salt, flour and yeast, which goes well with many ingredients, for an irresistible home aperitif.

The origin of grown pasta

These bread dough pancakes they are one of the oldest specimens of Neapolitan street food: it still happens to find in the alleys of Naples women sitting in front of the house, frying in pots filled with boiling oil, these irregular balls of pasta then arranged in the classic "Cuoppo" the paper container for walking. from crispy crust and soft bake, grown dough pancakes are often stuffed with anchovies in oil, courgette flowers or small pieces of ham, to give even more taste to a much loved dish.

The recipe for grown pasta

Ingredients: 300 g flour, 10 g fresh brewer's yeast, 250 g water, a pinch of salt, peanut oil for frying

Method: in a large bowl put the flour and, in the center, the yeast dissolved in the water. Knead and when you have obtained a homogeneous but fairly liquid mixture, add the salt. In a large pan, heat the oil and then, with the help of two spoons, pour a small dose of dough, frying it and turning it gently so that it turns golden on each side. Once the crispy crust has formed, remove the pancakes with a slotted spoon and place them on a plate covered with a sheet of absorbent paper so that they lose excess oil. Salt if necessary and serve very hot.

Even more delicious variations

The flavor of these bread dough pancakes is very neutral and for this reason it lends itself to being stuffed with many ingredients. The difficulty lies in the consistency of the dough, which is very liquid. You can overcome this problem combining the ingredients with the dough and mixing them together. You will thus form balls composed of bread dough and vegetables, cheeses or salami, as you prefer. The most successful combinations are with anchovies in oil, diced cooked ham, speck or provolone, fish and vegetables such as courgette flowers, courgette cubes or bell peppers. To you the choice!

In the tutorial some more advice

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