Tag: super

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

Baked stuffed courgette omelette, stringy and super light

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.

Super soft and quick chocolate nougat of the dead – Italian Cuisine

Super soft and quick chocolate nougat of the dead

Very soft inside and crunchy outside, the Nougat Of The Dead it is the perfect idea to surprise friends and relatives on the autumn days dedicated to the holidays All Saints.

Although this chocolate and hazelnut briquette is typical of winter period Christmas, it is a quick and easy dessert that can be prepared and consumed at any time of the year.

On the palate it appears melting and soft, thanks to the presence of dark chocolate melted together with white chocolate, in similar but not entirely equal proportions. What contributes to making this nougat incredibly good is the hazelnut cream, which can be made at home beforehand or purchased. Better if organic, however, so that the flavor of the hazelnuts is authentic and its properties are preserved.
Finally, the toasted hazelnuts are the pastry chef’s touch that is needed to make the tile complete in its presentation. A crunchy note in a sea of ​​delicacies.

Double chocolate because of this halloween nougat with an irresistible meltability and a crunchy shell.

In this preparation which takes place in just a few minutes, the role of the freezer and fridge is essential to guarantee the compactness of the cake.

Melt 100 g of dark chocolate in a bain-marie and line a 9×21 cm plumcake mold. Place in the freezer for a few minutes, the time needed for the chocolate to solidify. Melt another 100 g of dark chocolate in a bain-marie, leave to cool slightly and pour into the mold to create a second layer of chocolate. Place in the freezer for at least 20 minutes.
Melt the white chocolate in a bain-marie and add the hazelnut cream and toasted hazelnuts. Leave to cool before pouring into the mold coated with dark chocolate.
Place in the fridge for at least 8 hours. Melt 50 g of dark chocolate in a bain-marie and pour over the nougat. Leave to cool in the fridge for a few hours. Turn upside down onto a sheet of baking paper, turn out and cut.
Before cutting it, it is preferable to leave it out of the fridge for an hour.

Meatballs without eggs: how to make them super soft – Italian Cuisine

Meatballs without eggs: how to make them super soft

Here's how to make super soft egg-free meatballs with a handful of ingredients and very few steps.

Have you ever tried to prepare meatballs without eggs? Surprisingly, one of the main ingredients of this dish can be deleted without compromising the final result. But let's go step by step. The basic ingredients of the meatballs are: minced meat (or recycle boiled meat and other preparations), bread soaked in milk, cheese, eggs, minced garlic and parsley, salt and pepper. All three ingredients, the egg is entrusted with the task of act as a binder for others. In fact, during cooking, the egg hardens, making the meatballs more compact, with the risk of hardening them. Have you ever thought that raw dough is too soft to end up with meatballs that are too hard after cooking? You have probably put too much egg. This inconvenience will not happen with meatballs without eggs, but it is important to pay proper attention to the proportions and ingredients to avoid the opposite effect, i.e. meatballs that are too soft and poorly compact. So here are our tricks for perfect egg-free meatballs.

Meatballs without eggs with yogurt

Creamy, dense and enveloping. Yogurt is not only good for breakfast and as a snack, but it is the perfect ingredient for mix the ingredients in many savory recipes, such as meatballs without eggs! To prepare them like this, yes mix a jar of yogurt with 500 g of ground beef, proceed with spices of your choice (paprika, cumin, pepper, salt, etc.), add cheese to taste and finish the preparation of the mixture by incorporating breadcrumbs until you reach the desired consistency. These meatballs can then be fried or baked and served with a fragrant sauce based on yogurt, coriander, lime, a pinch of pepper and salt.

Meatballs without eggs with soaked bread

Stale bread soaked in milk gives softness to the meatball recipe, but it should be dosed well in the absence of eggs. The risk in fact is to prepare too soft meatballs and inconsistent with a damp heart that risk falling apart. In order not to be mistaken, it is important in this case to respect the proportions: up 500 g of minced meat, we will use 200 ml of milk and 150 g of bread. You can then add cheese, chopped garlic and parsley, salt, pepper, but also minced cured meats or 200 g of sausage to the mixture to be replaced with the same amount of minced meat. Once fried or baked in the oven, they can be served with a very fresh sauce prepared with mint, extra virgin olive oil, almonds, salt and pepper.

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