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Bolognese meatloaf.

Posted on 17 Marzo 2018
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 Bolognese meatloaf.
Porzioni
6
Ingredienti
Porzioni
6
Ingredienti
Istruzioni
  1. In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs. Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg. Knead again and form the a long meatloaf.
  2. Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil. Let it golden on all sides, pay attention not to broke the meatloaf.
  3. In a bakeproof casserole melt butter then put in the meatloaf. Bake at 356°F for about 30 minutes, rotate in halfway.
  4. Wait until slightly cold before cutting slices.
  5. To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste. Add milk little by little mixing, avoid lumps. Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid. You can keep it in the fridge and heat right before serving the meatloaf.
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Baked pumpking with blue cheese, rosemary and hazelnut crumble.

Posted on 9 Dicembre 2017
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 Baked pumpking with blue cheese, rosemary and hazelnut crumble.
Porzioni
6
Ingredienti
Porzioni
6
Ingredienti
Istruzioni
  1. Peel the squash and cut in thin slices (pay attention with knife as the squash is pretty hard). Roast slices on a hot skillet or grill for a couple of minutes on each side.
  2. In a bowl put blue cheese, breadcrumbs, chopped rosemary needles and hazelnuts, mix with a fork until you have a crumbly dough. Adjust salt and pepper, you may need less or more breadcrumbs, it depends on how creamy is blue cheese.
  3. Put the squash slices on a baking tray, put a spoonful of crumble on each one, bake for about 15 minutes at 360°F or untill the crumble is crispy. Serve hot or warm.
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Tuna and potado patties.

Posted on 9 Dicembre 2017
Print Recipe
 Tuna and potado patties.
Porzioni
6
Ingredienti
Porzioni
6
Ingredienti
Istruzioni
  1. Put the tuna steak in a bowl with oil, crushed ginger and crushed garlic, salt and pepper, lemon juice. Seasoning it well and cover, put in the fridge for about 2-3 hours.
  2. Boil potadoes, crush them with a fork or with a potado masher, let them cool. Grill the tuna steak on a hot skillet, let it cool it too then crush tuna in small crumbles and add it to the potadoes. Add parsley, eggs and breadcrumbs enough to have a dough that can be modelled; adjust salt and pepper.
  3. With slightly greased hands ( olive oil) form small balls or patties, put them on a baking tray and drizzle with oil. You can coat them in breadcrumbs if you want, I didn't to it this time.
  4. Bake for about 15- 20 minutes at 390°F, they have to become gold. I prefer them room temperature than hot. Serve them with yogurt dip or mayonnaise.
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