Saving at home – Baked sea bream in a pan

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Who says that the sea bream in foil must be baked in the oven? Today we will see how to do it in a pan with the same result.

The baked sea bream in a pan is a very tasty and fast recipe.  With the slightest effort, you will have a tasty second dish ready to be brought to the table directly in the foil.

Let’s start:

BAKED SEA BREAM IN A PAN

Ingredients for 4 people: 4 sea bream from about 250 g each already cleaned – 8 cloves of garlic – 2 lemons – 2 glasses of white wine (OR APPLE VINEGAR) – 80 g of butter – 2 tablespoons chopped parsley – extra virgin olive oil – salt and pepper 

Preparation:

First, clean the bream, if you haven’t already bought it ready. Desquamate the fish with a knife, then make a horizontal cut on the belly and remove the entrails; then rinse thoroughly.

Dry the fish well and place inside each sea bream pieces of lemon and garlic.

Place the fish inside aluminum foil sheets and season with salt, pepper, parsley, a couple of tablespoons of extra virgin olive oil, 1/2 glass of white wine (or apple vinegar) and 20 g of butter (these doses are valid for one sea bream).

Place the packets in a pan, cover with a lid and cook the bream for about 20 minutes over medium/low heat.

After cooking the sea bream in foil in a pan, it is ready to be served. Arrange each foil directly in the dishes and bring them to the table very hot.

Enjoy your meal!

original recipe:

Saving at home – White rice supplì

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The supplì are a speciality of Roman origin, characterized by the classic oval shape and the filling that can be of various types and with multiple combinations. In this page we explain the recipe of the white rice supplì, in which the rice will not be enriched by the meat sauce, but being without tomatoes they will remain white.

Let’s start:

WHITE RICE SUPPLI’

Ingredients for 4 people: 350 g rice – 250 g mozzarella – 80 g grated cheese – 100 g cooked ham (or turkey) – 2 eggs – 50 g flour – frying oil – salt

Preparation:

Boil the rice in salted water and drain halfway through cooking.

Cut the mozzarella into cubes and the cooked ham or turkey into small cubes.

Divide the egg whites from the egg yolks. In a bowl mix the rice with mozzarella, ham, grated cheese and egg yolks.

Form the supplì with your hands, flour them, pass them in the beaten egg whites and breadcrumbs

Fry the supplì in hot oil. Dry them on paper towels. Serve your white rice supplì.

Enjoy your meal!

original recipe:

Saving at home – Fried pizza

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Who says that you can only eat fried pizza in Naples? With this recipe you can safely prepare it at home, let’s see how.

For the vegan preparation, just fill it with tomato puree and basil.

Let’s start:

FRIED PIZZA

Ingredients for 4 people: 250 g of flour – 1 tablespoon of salt – 1 teaspoon of sugar – 1/2 sachet of granular brewer’s yeast – 150 ml of water – 150 g of Mozzarella for Pizza – 200 g of tomato puree – garlic 1 clove – grain q.b. – basil q.b. – 1 l of seed oil for frying

Preparation:

Start with the dough: in a bowl, put the flour, salt, sugar and yeast. Mix the ingredients with a spoon and then add the lukewarm water little by little, continuing to stir for about 10 minutes until the dough is smooth and velvety.

Divide the dough into 5 small round cakes, arrange them, well spaced, on the baking sheet lined with parchment paper and let rise for 40 minutes covered with a cloth.

Meanwhile, briefly cook the tomato sauce with oil, a clove of garlic, a little salt and some basil leaves.

Once the dough balls are leavened, press them gently.

Once this is done, heat the oil from the pan in a pot with high edges and, once it has reached the temperature, fry the montanarine pizzas two at a time, until they become swollen and golden.

Drain them on paper towels and stuff hot with the tomato sauce, mozzarella cubes, parmesan and basil.

Enjoy your meal!

original recipe:

Saving at home – Pasta and potatoes

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Here we are today with a typical Italian recipe: pasta and potatoes.

A simple but tasty dish and, as always, easy to prepare.

Let’s start:

PASTA AND POTATOES

Ingredients for 4 people: 200 g mixed pasta – 500 g peeled potatoes – 100 g carrots – 100 g celery – 100 g onion – 10 tomatoes – evo oil – 1 l vegetable broth – salt and pepper – cheese crust (optional)

Preparation:

Finely chop the carrots, celery and onions. Put them in a saucepan with a bit of oil and let them dry gently. Also add the diced tomatoes.

After about 5 minutes, the vegetables will be wilted and you can add the potatoes cut into cubes of about 1.5 cm per side. Stir to flavor everything and raise the flame.

Cook for about 2 minutes, then add the boiling vegetable broth (or water), enough to reach the level of the potatoes without covering them completely. Cook this way for about 30 minutes, stirring gently from time to time.

Add another ladle of broth or water (if you want to add the slices of cheese this is the right time), bring to the boil and add the pasta.

Cook over medium heat, stirring occasionally to mix. Remove from heat when the dough is still not too soft (al dente) and serve.

Enjoy your meal!

original recipe:

Saving at home – Apulian focaccia roll

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will see how to make the roll of Apulian focaccia with a small variation from the original recipe: the addition of caciocavallo cheese.

Caciocavallo cheese is similar to mozzarella but less liquid.

Let’s start:

APULIAN FOCACCIA ROLL

Ingredients for 4 people: 200 grams of flour 00 – 200 grams of semolina – 300 ml of water – 150 grams of potatoes – 1/2 tablespoon of salt – 4 tablespoons of extra virgin olive oil – 3 grams of dry yeast (or 12 grams of fresh) – for the filling: 150 grams of caciocavallo – 200 grams of tomatoes – scamorza – cooked ham (or turkey) – salt – oloio extra virgin olive oil

Preparation:

Boil the potatoes for about 30 minutes, drain, peel, mash and let cool.

Prepare the dough: put the flour, potatoes, water and yeast in a bowl and begin to knead.

Add salt and oil and work until the dough is incorporated.

Let it rise in a slightly greased bowl for about 3 hours or until it is almost tripled.

Take again the dough, deflate it with your hands on the lightly floured pastry board and roll it into a rectangular sheet.

Stuff with the caciocavallo cut into thin slices (if you have difficulties in finding this cheese, you can use another kind as long as it melts easily), then fold it back on itself, rolling it.

Transfer the roll on the baking sheet coated with parchment paper, decorate with the washed tomatoes and cut in half (press a little, so that they adhere properly) and let stand for another 30 minutes.

Finally season with a little salt and oil and cook for about 30 minutes in a preheated and ventilated oven at 180 º C.

Enjoy your meal!

original recipe:

Saving at home – Pasta gratin Sicilian style (Italy)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we move to Sicily that, with its colors and flavors, always offers a thousand ideas in the kitchen for the preparation of tasty and delicious dishes such as these grilled Sicilian penne.

Let’s start:

PASTA GRATIN SICILIAN STYLE (ITALY)

Ingredients for 4 people: 320g of short pasta – 1 eggplant – 100g tomato pulp – olive oil – 1 onion – 1 clove of garlic – basil leaves – salt and pepper – 150g of Ricotta – 10g of filleted almonds

Preparation:

To prepare the Sicilian penne, clean the eggplant, remove the ends, rinse and cut into slices and then dice.
In a pan, pour a little olive oil and sauté the sliced onion and the clove of garlic. Add eggplant too and sauté for a few minutes. Now pour the tomato pulp, season with salt and pepper and cook for 5 minutes.

Meanwhile cook the pasta in plenty of salted boiling water. Drain it al dente and add it to the sauce together with half of Ricotta.

Mix everything, then pour the pasta seasoned in a greased pan with a little oil. Sprinkle with the remaining ricotta cheese and garnish with almonds. Let gratin the Sicilian penne in the oven to 240° C until they are colored on the surface, then serve them hot.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/penne-gratinate-alla-siciliana

Saving at home – Pasta with zucchini and gorgonzola cheese (Italy)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The combination of pasta with zucchini and gorgonzola cheese makes this main course with tasty vegetables, appealing also to children.

Let’s start:

PASTA WITH ZUCCHINI AND GORGONZOLA CHEESE (ITALY)

Ingredients for 4 people: 150 g sweet gorgonzola cheese – 320 g spaghetti – 300 g zucchini – 1 small onion – a knob of butter – salt and pepper

Preparation:

To make the pasta with zucchini you must first boil plenty of salted water. Wash, dry and cut the zucchini into rounds, and chop the onion.

Heat the butter in a large pan, pour the onion and let it dry, then add the zucchini.

Cook for a few minutes; season with salt and pepper.

When the water is boiling, pour the spaghetti, and as soon as they bend, drain with the help of the kitchen tongs, taking care to keep the water cooking. Pour the spaghetti into the pan with the zucchini and cover with 3 ladles of cooking water; stir often.

Cut the Gorgonzola cheese into cubes and set aside.  When the pasta is cooked, and the water is completely absorbed, add the cubes of Gorgonzola.

Mix carefully until a velvety creamy cream is formed that wraps the spaghetti.

If necessary, dilute with very little cooking water. Serve your pasta with hot zucchini.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/pasta-con-zucchine-e-gorgonzola

Saving at home – Baked panzerotti (Italy)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Are you looking for a recipe that everyone likes? Then you have to try baked panzerotti.

The baked panzerotti are delicious dumplings of leavened dough filled with mozzarella cheese, tomato sauce and oregano.

Usually fried, today I propose them in a slightly lighter version (baked)

Let’s start:

BAKED PANZEROTTI (ITALY)

FOR THE DOUGH OF ABOUT 20 SMALL PANZEROTTI: 500 g of flour 00 – 300 ml of water – 20 g of olive oil – 10 g of salt – 7 g of dried yeast FOR THE FILLING: 150 g of tomato puree – 100 g of mozzarella fiordilatte – dry oregano to taste – 1 tablespoon grated Parmesan – salt – pepper – 1 egg yolk and 1 tablespoon milk to brush

Preparation:

Let’s start with the dough: gather in the bowl of the mixer the flour, the yeast, the oil and begin to knead at low speed with the whisk by joining the water. When you have obtained a homogeneous mixture, mount the hook hook and knead for 15 minutes, adding towards the end 10 grams of salt.
If you don’t have the planetarium, you can do it by hand. It will take a longer. The important thing is that the dough is smooth and elastic. Transfer it inside a bowl, cover with plastic wrap and let it rise until double (it will take about 2 hours). Cut the mozzarella into slices and let it drain in a colander.

When the dough is doubled prepare the filling. Dry the mozzarella slices with kitchen paper and cut into cubes. Add the puree, the grated Parmesan cheese, the mozzarella cubes, the oregano, the salt and a bit of ground pepper in a bowl.

Roll out the dough on a floured surface of about 5 mm thickness. With a bowl of 12 cm cut many disks and stuff each one of them with a teaspoon of dough.

Close them in the shape of a half moon, taking care to brush with a little water the edges in order to close them better, and seal them with the tines of a fork. Arrange them on a baking sheet lined with baking paper, spaced appropriately, and brush with the egg yolk mixed with milk.

Cook them in the preheated oven at 220 º C. for 15-20 minutes, and serve immediately.

Enjoy your meal!

original recipe: https://www.msn.com/it-it/foodanddrink/ricette/panzerotti-al-forno/ar-BB1ddqvK?ocid=MICROSOFTREWARDS&rnoreward=1