Tag: Sunday

Roll of potatoes and meat, and Sunday lunch will never be the same again – Italian Cuisine

Roll of potatoes and meat, and Sunday lunch will never be the same again


Sunday for lunch, what to serve on the table? Surprise everyone with the potato and meat roll, a main course but also a single dish. Here's how to prepare it

There Sunday for lunch it is easy for a second of to appear on the table meat, which is a roast or a Meatloaf, accompanied by the inevitable potatoes, baked or in the form of puree. What if we told you that it is possible to serve these dishes in a single preparation that makes this Sunday classic a little different and original?
Do it with the potato and meat roll, main course and side dish together, but also, if desired, a single course.

Do you want to try it? Below here is the recipe explained step by step, while in our gallery, some suggestion to entice the dish.

How to make potato and meat roll: the recipe

Ingredients

To make the potato and meat roll, you will need: 800 grams of potatoes, 250 grams of minced meat, 40 grams of 00 flour, 2 eggs, 1 carrot, half a glass of white wine, half an onion, half a stick of celery, 2 spoons of breadcrumbs, 1 tablespoon of grated cheese, extra virgin olive oil, salt and pepper to taste.

Method

Start by preparing the chopped celery, onion and carrot. Fry it in a pan with a drizzle of extra virgin olive oil and then add the minced meat. Season with salt and then blend with white wine. Cook over medium heat, until the meat is dry. Now transfer the cooked meat to a bowl with an egg, breadcrumbs and grated cheese and mix well.
Meanwhile, boil the potatoes in salted water, once boiled, make a purée with the help of a potato masher. Place the purée in a bowl with the other egg and flour, season with salt and pepper and stir until the mixture is well blended.
Now spread a sheet of baking paper, brush it lightly with a drizzle of extra virgin olive oil and arrange the potato-based mixture on top, roll it out until you get a rectangle. In the center, with the help of a spoon, place the meat and then, with the help of parchment paper, roll the rectangle on itself.
Take a plum cake mold and arrange the roll obtained, without removing it from the parchment paper. Preheat the oven to 180 ° C and then cook the roll for about 30 minutes. Remove from the oven and serve in slices.

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Lasagna? This Sunday let's roll them up! – Italian Cuisine

Lasagna? This Sunday let's roll them up!


Lasagna rolls are a fun way to serve the workhorse of Italian tables on Sundays for lunch. Here's how to prepare them and all the tastiest variations on the theme

Sunday lunch in Italy it rhymes with only one dish (or almost): le lasagna! Made up of simple ingredients, once removed from the oven, they conquer for their creaminess and gluttony. The lasagna Bolognese are the most classic recipe with puff pastry, ragù is bechamel that make up many layers in a pan. But if we offered you the same lasagna by the way swivel?

The preparation is the same as the traditional lasagna, you just need to improve on the technique ofrolling up. The result will be an even more crunchy crust. Here is the recipe, while in the gallery you can find 5 variants on the topic really greedy.

How to make lasagna rolls

The ingredients

We give you the ingredients to make the "real" Bolognese lasagna, the original recipe of which is deposited at the Bologna Chamber of Commerce. For the ragù you will need: 300 g of coarsely ground beef, 150 g of pork belly, 50 g of carrot, 50 g of celery stalk, 50 g of onion, 300 g of tomato sauce or peeled tomatoes, half a glass of dry white wine, half a glass of whole milk, broth, extra virgin olive oil or butter, salt and pepper to taste. For the lasagna you will need: 400 gr of white flour, 2 eggs, 250 gr of spinach. For the béchamel, finally: 100 grams of flour 00, 100 grams of butter, 1lt of fresh whole milk, fine salt and nutmeg to taste.

The procedure

Start with the ragù, which is the recipe that takes the longest. Chop the bacon and fry it with the oil, butter and the chopped celery, carrot and onion. Then, add the ground coffee and let it flavor, blend with the wine and let it evaporate. At this point, add the tomato puree and simmer everything for about two hours. After about an hour and a half, add the milk to dilute the acidity of the tomato and season with salt and pepper.

Now move on to the homemade pasta: add the flour, eggs and spinach previously boiled and sieved on a pastry board. Knead and with the help of a rolling pin, roll out the dough until you get very thin cloths of dough. Obtain large squares to boil later and let them dry on a cloth.

Now it's time for the béchamel: in a saucepan melt the butter over low heat, incorporating the flour little by little with the help of the whisk. The roux must turn golden: at this point add the milk, salt and nutmeg.

Here comes the funniest moment, that of assembly. Take your squares and stuff them first with a sauce of bechamel and then with a spoonful of meat sauce, taking care to leave the edges free. Roll the pastry on itself, then with a sharp knife cut out the roll of swivels of about 3 cm each. Take a baking dish, butter it and then pour a little béchamel on the bottom. Then garnish it with the swivels. Cover with more béchamel. Preheat the oven to 160 ° and bake for about half an hour. Remove from the oven and serve hot.

Browse the gallery for other recipes of lasagna rolls

Happy Sunday with Giancarlo Morelli #alzailtelefono – Italian Cuisine

Happy Sunday with Giancarlo Morelli #alzailtelefono


If there is a ritual that I really like even if it is not Italian, it is definitely the moment of brunch. And in this "closed" Milan we can do nothing but order it and enjoy it at home even while staying in our pajamas (for those who get up late). Among the most delicious in the city, there is certainly the proposal of Giancarlo Morelli, starred chef, famous for his risotto and a tasty and light cuisine, of the territory but also very good at making dishes from other cultures. An affectionate and kind man like few others, with Morelli and Bulk, his two restaurants inside the VIU hotel in Milan, he has been delighting us for years with excellent dishes, not to mention the Pomireu restaurant in Seregno. And his heart is also seen and felt in his food.

So if you want to taste brunch for tomorrow, Sunday, you have to call, yes call as it used to be, by 6 pm I suggest: Club Sandwich, Croque Madame, the simple toast that is sublime or the avocado toast, classic eggs Benedict, but also chicken nuggets breaded in breadstick and their Burger. All with sourdough bread. The other days of the week for lunch and dinner, you can book dishes such as the rice pie in red wine reduction, the kit of casoncelli with butter, crispy bacon and parmesan to cook in a few minutes or its famous Milanese high or low and the ossobuco. But there's more on the menu. All highly delicious. Enjoy your meal!

Morellimilano.it Tel. 0280010918.

Ps: examples of prices, Club Sandwich 17 euros, Avocado toast 12 euros, Burger 15 euros.

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