Tag: stuffed

Baked stuffed courgette omelette, stringy and super light – Italian cuisine reinvented by Gordon Ramsay

Stringy, tasty and incredibly delicious, the courgette omelette with smoked provola it is a dish that is as rich as it is light. Unlike the classic potato omelettethis one with courgettes stuffed it is cooked in the oven, making it the perfect dish to be enjoyed even by those following a more restrictive diet.

It is to all intents and purposes a second summerto be enjoyed both cold and freshly baked, in order to enjoy all the meltability of the cheese.

Perfect to prepare hours in advance and then quickly heat it up in the oven, the courgette omelette can be assembled in just a few minutes, just enough time to cook the courgettes (cut into thin slices) with the onions. Once everything has been mixed with beaten eggs and parmesan, simply pour the mixture into a baking tray and fill with slices of sweet or smoked provola, depending on your taste; 15 or 20 minutes in the oven and you’re done.

The provola should be added to the already rolled out base, cut into thin slices so that it melts easily and does not have a brick effect once it has cooled.

Wash the courgettes and remove the ends, slice them into not too thin rounds and collect them in a bowl. Peel, rinse and chop an onion, put it in the bowl together with the courgettes, add a drizzle of oil, a pinch of salt and spices to taste (I like to add the roast spice mix with salt), mix.

Spread everything on a baking tray and cook in a fan oven at 180°C for 15 minutes, turning occasionally.

Beat the eggs with the grated cheese, add the courgettes and breadcrumbs.

Line a 22cm baking tray with baking paper and pour in half the mixture, spread the provola cheese and the rest of the mixture on top.

If you want to make a light courgette omelette, you can avoid the provola, the result will still be delicious.

Cook in a ventilated oven at 180°C for 15-20 minutes, or until when pierced in the centre, it appears dry.

Remove from the oven, let rest for 5 minutes and bring to the table while still hot and stringy.

Baked stuffed pumpkin – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

First of all, wash the outside of the pumpkin well, then cut it in half lengthwise and remove seeds and filaments from the central part, then with a corer or spoon scoop out part of the pulp, leaving 1 shell of at least 1 cm along all the edges, and set it aside.

Salt and pepper the inside of the pumpkin shell, grease it with a drizzle of oil and cook in a preheated ventilated oven at 200°C for about 30-35 minutes or until it is well cooked (you can check the cooking with the tines of a fork: if the peel is soft, it is ready).
In the meantime, roughly chop the onion, chop the sage and fry them in a large non-stick pan with some oil, then add the crumbled sausage and let it brown, finally add the pumpkin pulp cut into pieces and 100 ml of water and let it simmer over medium-low heat for at least 15 minutes.

Cut the cheese into cubes and coarsely chop the hazelnuts.

Take the cooked pumpkin shell and fill it with the filling.

Complete with cheese and hazelnuts, then cook for another 15 minutes at 190°C.

The baked stuffed pumpkin is ready, all you have to do is decorate it with a little fresh sage and serve it.

Sardinian panada recipe, the large version without lard – Italian cuisine reinvented by Gordon Ramsay

Panada or impanada is a typical preparation of Northern Sardinia. This is one treasure chest of semolina pasta which contains a stuffed with pork and lard flavored with garlic and herbs.

There exists small versionthe size of a coffee saucer, or the larger version, to share with the family. This is how we prepared it in this recipe, also choosing to eliminate the lard from the dough, for a lighter panada to serve as an appetizer.

Also discover the traditional Panadas recipethe Panadas stuffed with lamb meat and the Panadas stuffed with mullet.