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Sauteed zucchini with tuna, tomato sauce and ricotta

Sauteed zucchini with tuna, tomato sauce and ricotta


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Peel a squash, grate it and chop finely.

Wash and peel the zucchini, cut it in 2.

Cut into thin tagliatelle with a cleaning knife. I cut the remaining central part into pieces. Sarati.

Heat the oil in a pan and put the paprika powder.

Add the garlic, onion and dried tomatoes cut into pieces. Brown over medium heat.

Put the chopped zucchini and cook for 5 minutes. Put the drained tuna and add pepper (pay attention to salt, the cheese is salty).

Pour the homemade tomato sauce-recipe here, add 50 ml of water, put the olives, mix and cook over medium heat for a few minutes.

When the water has dropped, remove from the heat and place 2/3 of the grated cheese on top. Stir.

Is ready ! Serve hot and decorate with the rest of the grated cheese.



Steak with cherry tomato sauce.

For some time now, the refrigerated bible has been constantly on the shelves of Mega Image, Auchan and Carrefour stores. Here is a suggestion for preparation:

  • 1 whole Bible
  • 300 gr cherry tomatoes, plum variety
  • 3 sprigs of rosemary
  • 150 ml semi-sweet white wine
  • 30 gr butter
  • 30 g of olive oil
  • 3-4 cloves of garlic
  • salt and pepper
  1. Prepare your ingredients.
  2. Wash and portion the bible. Clean the feathers and burn the skin on the stove flame.
  3. Wipe it well with paper towels.
  4. Finely chop the rosemary.
  5. Sprinkle on each piece of meat, salt, chopped rosemary pepper.
  6. Place the pieces in a pan, sprinkle with oil and sprinkle the pieces of butter.
  7. Preheat the static oven to 200 degrees. Insert the tray and bake for 20 minutes.
  8. After 20 minutes sprinkle with wine, let the alcohol evaporate for 5 minutes, turn the pieces of meat, reduce the temperature to 180 degrees and leave for another 30 minutes.
  9. During this interval, cut the plum tomatoes in half (choose some well-cooked ones), put them in a bowl and season them with garlic, salt, oil and rosemary needles.
  10. At the end of the 30 minutes, turn the pieces of meat again, add the tomato mixture and leave for another 15 minutes. For the last 5 minutes you can raise the temperature to 220 degrees, to caramelize the whole dish.
  11. Remove the tray from the oven, place an aluminum foil on top and let the steak relax for 10-15 minutes.
  12. Strain the sauce from the pan, mash the vegetables with the back of a spoon. Taste and season. Degrease if you find it too greasy and cook for a few minutes until it becomes thicker. Do not add flour or starch, it is not necessary.
  13. You can serve the dish with mashed potatoes or polenta. I had a whole corn, coarsely ground on a millstone, I used 1 liter of water, 200 g of cornmeal and a teaspoon of grated salt. I boiled the polenta over low heat, stirring constantly, for 60 minutes.

Macaroni with meatballs and tomato sauce, au gratin.

I prepared the macaroni in honor of a guest who tried, without success, to make me a device for preparing meatballs as small as hazelnuts. I beat him on the head all last year, although he tried very hard, he couldn't do it for me or I could get it, I wanted to prove to him that I could do it myself, doing everything by hand. They caught me well because I also had children at the table who didn't really want to eat anything else. I don't want to brag, but the children asked me for a double portion, or this is the biggest compliment.

  • 500 gr minced meat (pork or mixed)
  • 2 slices of white bread, without crust
  • 1 small egg
  • milk
  • 30 gr parmesan race fin
  • salt and pepper
  • dried thyme
  • 800 ml tomato sauce or peeled tomatoes in sauce
  • 4 green onions
  • 2 cloves of garlic
  • 1 teaspoon grated sugar
  • 2-3 tablespoons of oil
  • fresh basil
  • 500 gr long tubular pasta (macaroni / pieces)
  • 150 gr beef mozzarella (do not use buffalo, it has too much cream, a simple one like the one for pizza works well)
  • butter for greased form
  • grated parmesan for sprinkling on top
  1. Prepare the dough for the dough: soak the bread in milk, squeeze it well. Mix all ingredients well. Leave the meatball composition in the fridge for 30 minutes, to penetrate the taste.
  2. After 30 minutes, remove the dough from the refrigerator and form small meatballs the size of small olives. Pass them through the flour then fry them over medium heat in an oil bath. Remove them on paper towels.
  3. Prepare the sauce: finely chop 4 green onions, the white part and a quarter of the green tail. Season it with 2 cloves of garlic and a few fresh basil leaves. Add the tomato sauce (or peeled tomatoes that you boil with the back of the spoon during cooking). Salt and pepper, put the lid on and simmer for 25 minutes.
  4. Taste and correct with salt and pepper. If you find the sauce too sour (it depends a lot on the variety of tomatoes) put a teaspoon of sugar. You can increase the dose of sugar, but gradually & # 8211 a too sweet taste is difficult to correct afterwards.
  5. Add the meatballs to the tomato sauce and simmer together for another 15 minutes. When it is ready, set it aside and let it cool completely.
  6. Put a tall pot of water on the fire. When it boils, add a teaspoon of salt and pasta. Boil the pasta according to the instructions on the package.
  7. Meanwhile, cut the cheese into cubes and grease a rectangular tray with butter.
  8. Preheat the oven to 180 degrees.
  9. After the pasta has boiled, drain it well. Mix them, in a large bowl, with the tomato sauce with the chives and the cheese cubes. Mix well, but be careful not to crush the pasta so that the macaroni is covered in sauce.
  10. Pour the whole composition into the greased pan. Try to distribute the meatballs evenly, you can put them back by hand if you think they abound in one place and are missing in another. Sprinkle a generous layer of Parmesan cheese and a few hand-broken basil leaves, from place to place.
  11. Bake for 30-35 minutes. Turn the tray over after 20 minutes.
  12. I'm ready when a crunchy copper state forms on top. The preparation has an insane smell and a taste as you work.

Recipe of the day: Veal soup with tomatoes

Veal soup with tomatoes from: water, veal, rice, potatoes, tomatoes, onions, garlic, olive oil, tomato sauce, salt, pepper, parsley.

Ingredient:

  • 3 l of water
  • 1 kg of veal
  • 1/3 cup rice
  • 2 diced potatoes
  • 2 tomatoes
  • 1 chopped onion
  • 3 cloves minced garlic
  • 1 tablespoon olive oil
  • 4 tablespoons tomato sauce
  • salt and pepper to taste
  • parsley, for serving

Method of preparation:

Cut the meat into small cubes.


Bring 3 liters of water and boiled beef to a large pot. Foam or discard the first water after boiling. Reduce heat, cover and simmer for about 40 minutes.
Wash the rice and soak it in hot water while the meat is boiling. Prepare the vegetables.
Scrape and peel the tomatoes, then cut into cubes.


When the meat is cooked, add the potatoes and rice and bring the soup to a boil. Add half the tomatoes.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute the onion for about 5 minutes, then add the rest of the tomatoes and the tomato sauce, sauté for another 5-7 minutes.
Transfer the mixture to the pot. Cook for another 5 minutes, until vegetables and rice are cooked through.
Add the garlic to the soup and turn off the heat. Let it rest covered for 5-7 minutes before serving. Garnish with parsley and serve.


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Recipe of the day: Risotto with vegetables and tomato sauce

Risotto with vegetables and tomato sauce from: onion, arborio rice, white wine, tomatoes, chicken soup, butter, basil leaves, mozzarella, olive oil.

Risotto with vegetables and tomato sauce

Ingredient:

  • 1 onion, chopped
  • 1 cana orez arborio
  • 1 cup white wine, sec
  • 1 red box, crushed
  • 2 cups chicken soup
  • 1 tablespoon butter
  • 10 basil leaves
  • 1 piece mozzarella, crushed
  • Olive oil

Method of preparation:

Heat about 2 teaspoons of olive oil in a pan over medium heat. Add onion, salt and sauté for about 2 minutes. Add the rice and cook for about a minute. Stir in the white wine and let the rice absorb almost all the liquid.

Add the crushed tomatoes, let it boil until it almost boils, then reduce the heat to low. When the rice has absorbed most of the liquid, add about a third of the hot soup. Simmer, stirring frequently, adding the rest of the soup.

After about 20 minutes, the rice should be cooked. Turn off the heat, add butter and season to taste. Spread the mozzarella and basil over the top and mix gently to combine.

Divide risotto between hot bowls. Sprinkle with olive oil and garnish with basil leaves. Serve immediately.


Sauteed zucchini with tuna, tomato sauce and ricotta - Recipes

I suggest a pumpkin soup / cream freshly picked the same day on a farm.
Newer than that is not possible or is hard to find!
It is a delicious and light soup, I warmly invite you to try it.

I will definitely do it again and if you have a lot of pumpkins you can also freeze them.

Ingredient:4 servings
2-3 zucchini
3 green onions
2 tablespoons olive oil
3 servings of melted cheese
1 cube of vegetables
dried thyme
1 bay leaf
salt pepper
smoked paprika

sour cream, salted telemea

Method of preparation:

Wash and peel the zucchini (leave a little of their peel if they are organic garden).
Fry the chopped onion in olive oil.
Add the sliced ​​zucchini.
Add paprika, dried thyme, salt, pepper and mix.
Cover with water, put the vegetable cube and the bay leaf.

Let it boil for 25 minutes. Remove the bay leaf and filter.
Mix the drained vegetables with the melted cheese and gradually add the juice in which they boiled until you reach the desired consistency.
Check for salt and pepper.

Serve hot with sour cream and grated salted telemea.


Sprinkle a little paprika on top.


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A valid recipe for a ketogenic diet or a low-carb diet. See here.
1 serving: 136 calories 5 g net carbohydrates 4 g protein


* my calculation may be erroneous, make your own calculation depending on the products used

All my keto networks - here.
Calculation details in the French recipe.


Sauteed zucchini with tuna, tomato sauce and ricotta - Recipes

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