pangrattato

Le olive all'ascolana  sono il piatto tradizionale più della gastronomia Marchigiana, la cui ricetta prevede l'utilizzo di olive "ascolane tenere".

Olive all' ascolana

Olive Ascolane tenere 1 kg

Manzo polpa 100 g

Maiale polpa 100 g

Pollo 100 g

Pane mollica 30 g

Cipolle ½

Noce moscata q.b.

Parmigiano Reggiano DOP da grattugiare 80 g

Scorza di limone ½

Chiodi di garofano macinati 1 pizzico

Carote piccola 1

Sedano piccola 1 costa

Vino bianco 1 bicchiere

Uova medio 1

Sale fino q.b.

Uova medie 2

Farina 00 q.b.

Pangrattato q.b.

Olio extravergine d'oliva 500 ml

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2013/07/61h5b6/61h5b6.mp4

Leek and smoked trout tagliatelle with lemon pangrattato

breadcrumbs

tbs extra virgin olive oil

tbs finely chopped flat-leaf parsley

tagliatelle

unsalted butter

baby leeks

piece of hot-smoked trout (or salmon), skin removed and flaked

(60 grams) mascarpone

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Il disco di riso è una ricetta svuotafrigo che permette di riutilizzare il riso avanzato in modo ghiotto e appetitoso, un perfetto salvacena!

Disco di riso

Risotto allo zafferano 650 g

Pancetta affumicata 80 g

Pisellini 80 g

Caciocavallo 40 g

Origano q.b.

Pangrattato 10 g

Parmigiano Reggiano DOP 20 g

Olio extravergine d'oliva q.b.

Burro q.b.

Pangrattato - crispy, crunchy breadcrumbs flavoured with rosemary and garlic. Perfect to sprinkle over your finished pasta dish.

Pangrattato

sourdough bread (approx 150 grams)

rosemary leaves

olive oil

tbsp butter (I used salted)

garlic (crushed)

Place sourdough (4 slices/approx 150g) and rosemary leaves (1 tbsp) into a food processor and process into crumbs.

Heat olive oil (1 tbsp) and butter (1 tbsp) together in a frypan until sizzling, then add crumb mixture to pan.

Mix to coat crumbs in oil and butter, and fry over medium high heat, stirring until crumbs are browned and crisp.

Add crushed garlic (1 clove) to breadcrumb mixture and mix well to combine thoroughly. Continue to fry for 1-2 minutes then remove from heat.

Serve sprinkled over pasta.

Le polpette di cavolfiore e curcuma sono bocconcini sfiziosi e genuini per antipasto: fuori dorate e croccanti, dentro morbide e aromatiche!

Polpette di cavolfiore e curcuma

Cavolfiore (pulito) 650 g

Curcuma in polvere 8 g

rametti

Pane 130 g

Parmigiano Reggiano DOP da grattugiare 40 g

Uova (1 intero) 45 g

Latte intero 160 g

spicchio

Pangrattato 180 g

Olio di semi di arachide q.b.

Le polpette di cavolfiore sono un antipasto fritto, piccoli bocconcini perfetti da servire per un aperitivo o per arricchire un buffet!

Polpette di cavolfiore

Cavolfiore 650 g

Patate 150 g

Pepe nero q.b.

Pangrattato 130 g

Olio di semi di arachide 700 g

Panna acida 250 g

Erba cipollina 5 fili

Il cordon bleu è un appetitoso secondo piatto con una farcitura stuzzicante di prosciutto e formaggio.

Cordon bleu

Petto di pollo intero 600 g

Prosciutto cotto (2 fette) 50 g

Groviera (2 pezzi) 40 g

Uova 2

Olio di semi q.b.

This caramelized shallot pasta is about to change your life! It is bright, citrusy, and full of umami goodness. Breadcrumbs are toasted in melted butter with garlic and anchovies, then tossed with pasta, roasted shallots, Parmigiano Reggiano, lemon, and fresh parsley. You will not believe how much flavor is packed into one skillet!

Caramelized Shallot Pasta Recipe

lb bucatini (or other long thing pasta)

shallots

Tbsp extra virgin olive oil

Tbsp unsalted butter (divided)

salt

garlic (finely chopped)

anchovy fillets

lemon

Parmigiano Reggiano (grated)

Tbsp finely chopped parsley

flaky sea salt (for serving)

black pepper (for serving)

Roast the shallots. Preheat oven to 425 F. Pour 2 Tbsp olive oil on a rimmed baking sheet, a large cast iron skillet, or roasting pan. Place shallots on top, cut side down. Drizzle with another 1 Tbsp olive oil, then season with ½ tsp Kosher salt. Roast for 25 minutes.

Bring water to a boil. Bring a large pot of water to a rapid boil. Season generously with Kosher salt (a good 2 Tbsp).

Add pasta. Place bucatini or other pasta in the water, then stir gently to separate. Cook for 7 minutes, or until al dente according to package directions.

Reserve cooking liquid. Reserve 1 cup of pasta cooking water in a measuring cup, then strain pasta.

Make the crunchy breadcrumbs. Meanwhile, melt 2 Tbsp butter and 2 Tbsp extra virgin olive oil in a large skillet over medium-high heat. When hot, add 4 cloves finely chopped garlic, 4 whole anchovies, and 1 tsp lemon zest. Stir with a spatula, breaking up the anchovies so they melt into the sauce. Once dissolved, add ½ cup breadcrumbs, then stir until toasted and all the liquid has been absorbed, about 1-2 minutes. Breadcrumbs should be light golden brown and evenly toasted.

Add pasta to the pan. Pour the cooked pasta into the skillet with the toasted breadcrumbs. Add the caramelized shallots, ¼ cup reserved pasta cooking water, ¼ cup Parmigiano Reggiano, remaining 2 Tbsp butter, 2 Tbsp fresh lemon juice, and 2 Tbsp chopped parsley. Use tongs to mix everything together. Taste, then adjust seasoning as needed. If you want a looser, thinner sauce, add more reserved pasta water a little at a time.

Finish and serve. Transfer the shallot pasta to a large serving bowl or individual plates. Top each with additional chopped parsley or parmesan, as desired. Serve with a drizzle of high quality extra virgin olive oil and a generous pinch of flaky sea salt. Enjoy immediately!

https://content.jwplatform.com/videos/b92tTqLi.mp4

This caramelized shallot pasta is about to change your life! It is bright, citrusy, and full of umami goodness. Breadcrumbs are toasted in melted butter with garlic and anchovies, then tossed with pasta, roasted shallots, Parmigiano Reggiano, lemon, and fresh parsley. You will not believe how much flavor is packed into one skillet! Great for date nights in or easy entertaining!

Caramelized Shallot Pasta

I passatelli in brodo sono una ricetta tipica, in Emilia Romagna e in altre parti d'Italia. Ogni famiglia ha la sua ricetta, scoprite qui la nostra!

Passatelli in brodo

Uova (3 circa) 170 g

Pangrattato 140 g

Parmigiano Reggiano DOP (da grattugiare) 100 g

Brodo di carne 1 l

Farina 00 (facoltativa) 10 g

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2021/12/k7j76r/k7j76r.mp4

I passatelli in brodo sono una specialità emiliano romagnola, ogni famiglia custodisce il segreto per passatelli perfetti e saporiti!

La Cotoletta alla milanese (Costoletta alla milanese) è un secondo piatto tipico lombardo: lombata di vitello impanata e fritta nel burro

Cotoletta alla milanese: la Ricetta originale della Costoletta alla milanese

fette di lombata di vitello con l'osso circa 250 gr

uova piccole

pan grattato

150 gr di burro chiarificato

sale in fiocchi tipo Maldon

come fare la cotoletta alla milanese 

Prima di tutto con l’aiuto di un batticarne appiattite un poco la fette in modo che abbiano più o meno lo stesso spessore.  Poi passate ogni cotoletta nel pan grattato, poi nell’uovo sbattuto e infine di nuovo nel pan grattato.  Al fine di ottenere una panatura omogenea e  presente in ogni parte. Quindi schiacciate bene.  Poi scaldate una padella larga con il burro chiarificato. Aspettate che si fonda ad una temperatura non eccessiva e fate cuocere le vostre costolette circa 3 minuti per lato. prolungate di 1 minuto per lato se le volete ben cotte.  Mi raccomando, con un cucchiaio irrorate con il burro caldo anche l’osso, in modo che la carne si cuocia ovunque in maniera uniforme.  Riducete il tempo di cottura a 1 minuto per lato se avete fettine sottili, oppure aumentate i tempi se le vostre fette hanno uno spessore piuttosto alto .  Il risultato finale dev’essere un colore dorato – caramellato  Infine polverate di sale e servite calda; in questo caso con rucola e pomodorini conditi precedentemente con un filo d’olio e sale.  Ecco pronta la vostra Cotoletta alla milanese

Le polpettine di tonno e ricotta sono ideali da servire come antipasto o secondo: un modo originale e sfizioso per utilizzare il tonno in scatola!

Polpettine di tonno e ricotta

Tonno sott'olio sgocciolato 230 g

Ricotta vaccina 200 g

Acciughe (alici) filetti sott'olio 20 g

Capperi sotto sale 20 g

Pangrattato 50 g

Prezzemolo da tritare 8 g

Parmigiano Reggiano DOP 50 g

Pangrattato 40 g

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2018/09/il7ntr/il7ntr.mp4

Le polpettine di tonno e ricotta sono uno sfizioso antipasto, appetitoso e gustoso che piacerà tanto anche ai vostri bambini.

Le polpette di zucchine e patate sono uno sfizioso finger food croccante, perfette per arricchire i buffet di primavera

Polpette di zucchine e patate

Patate 300 g

Zucchine 200 g

Farina 00 100 g

Uova (2 medie) 110 g

Erba cipollina steli 2

Olio di semi 1 l

Pantry and kitchen staples are transformed into an easy, delicious and nutritious meal in a bowl.  Feel free to use your favourite protein, or use the pan fried halloumi as shown here.

Roasted Broccoli Brown Rice Bowl

(250 ml) US brown rice

apple cider vinegar

tsp kosher salt

(500 ml) chicken

tahini

water

maple syrup

US lemon, (zested and juiced)

garlic clove, (finely minced)

salt and pepper, (to taste)

garlic

tsp red chilli flakes

breadcrumbs, (whiz up some slices of sourdough in your food processor

US walnuts

parsley

broccoli

Olive oil, (for drizzling)

Sea salt and black pepper

US lemon, (zest and juice)

Red pepper flakes, (optional)

oz (225 g) Halloumi

salt and pepper

chilli flakes, (optional)

Fresh chopped vegetables

Place rice in a large mesh strainer set over a large bowl.  Run cold water over the rice till it is completely covered, and give it a good few swishes with your fingers.  Drain the rice completely.

Add the rice to a pot or your rice cooker.  Add the vinegar and salt.

Add the stock or water or combo.  If using a rice cooker, use the amount of liquid indicated by your model for brown rice.

Bring to a boil, cover and reduce the heat to low.  Simmer for 40 minutes or as long as it takes to get the rice tender and the liquid evaporated.  Check at 35 minutes.  Adjust with more liquid if needed.

Once the rice is tender, remove the pot from the heat, drape the top of the pot (or rice cooker) with a tea towel, and replace the lid immediately.  Let the rice steam for 10 minutes to remove any excess moisture, the towel will absorb it.

Fluff with a fork.  If not eating right away, let the rice cool down  and then store in a sealed container in the fridge for up to three days.   Don't place warm rice into a sealed container or it will go mushy and stick together.  As soon as the rice is cool enough store it, it shouldn't sit outside for too long, or bacteria can grow.

Brown Rice

Combine all the ingredients in a jar with a lid and shake.  Alternatively, add to a bowl and whisk till smooth.

Place in a sealed container and store in the fridge for up to one week.  Bring back out and warm up to loosen it up in case it has firmed up.  You can also add water, 1 teaspoon at a time till you get the texture you desire.

Lemon Tahini Dressing

Heat a skillet over medium-low heat and add 2 tbsp of olive oil.

Add the garlic, chilli flakes and lemon zest, and stir for one minute. Watch that the garlic doesn't scorch or else it is un-usable. If concerned, reduce the heat.

Add the breadcrumbs and chopped walnuts. Keep stirring until they have become golden brown and crunchy (be careful to not let them or the garlic burn).

Add the parsley and stir through.

Can be stored in a sealed container in the fridge till needed.

Walnut Pangrattato

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.  If they are too crowded on one sheet, use two.  You don't want them too close to each other, or else they will steam and not roast.  Ideally, have the cut side of the stems underneath, this will give them the best roasting potential, if it is mostly the fluffy green edges that are on the bottom, they may stick to the sheet and tear away from the floret when you go to remove them from the sheet.

Roast till crisped and browned on the edges, about 18 to 22 minutes. Scatter lemon zest over the roasted florets, and squeeze a little lemon juice onto the broccoli and sprinkle with red pepper flakes, if desired.

Roasted Broccoli

Pat dry the halloumi, and cut into 1/2 inch slices.

Heat 2 tbsp oil in a large skillet over medium heat.  If your skillet is smaller, start with 1 tbsp oil and sauté in batches.

Add the halloumi in a single layer and let them sauté in the oil till golden brown on one side, about 2 minutes.  Use tongs to lift and turn over.  Repeat till golden brown on the other side.

Remove to a plate and drizzle with fresh oil, salt, pepper and chilli flakes as desired.

Pan Seared Halloumi

You can have the dressing, rice, pangrattato and any fresh veggies prepared ahead of time.

Prepare the roasted broccoli just before serving.   Sauté the halloumi while the broccoli is finishing up.

Divide the rice, broccoli, halloumi and fresh chopped vegetables between four bowls.

Assemble

Top 14 pangrattato recipes from across the web

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Top 14 pangrattato recipes from across the web

The most viewed pangrattato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Olive all' ascolana

Leek and smoked trout tagliatelle w...

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Polpette di cavolfiore

Cordon bleu

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The most viewed pangrattato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine