Testing A New Meatball Technique
Today we're making baked Italian meatballs stuffed with mozzarella. I had to modify the ingredients a bit down below, so follow that recipe if you plan on making them. Also, feel free to fry them for an even better result, but most of the time baking the meatballs is easier and makes far less of a mess. I hope you enjoy the mozzarella stuffed meatballs!
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SIMILAR PRINT RECIPE:
MOZZARELLA STUFFED MEATBALLS
INGREDIENTS (For the meatball mix)
1 pound ground chuck
1 pound ground pork
2 1/2 cups fresh breadcrumbs wetted with milk then squeezed out or 2 cups plain breadcrumbs soaked in a 1/4 cup of milk
1 1/2 cups Pecorino Romano - grated
1/2 cup fresh parsley minced
2-3 large eggs
2 cloves garlic - paste
1 tsp kosher salt
1/2 tsp black pepper
REMAINING INGREDIENTS
1 block mozzeralla - cubed
4 cups marinara sauce - this recipe:
INSTRUCTIONS
1. Preheat oven to 400f and set one rack to the middle level and one to the top level.
2. Gently combine the meatball mix ingredients in a large bowl.
3. With wet hands roll approximately 2 size meatballs. Place a cube of mozzarella in the middle and roll the meat around the cheese so that it’s completely covered.
4. Bake the meatballs on a wire rack for ~30 minutes on the middle rack or until cooked through.
5. Place a layer of marinara sauce in a dish then add 1-2 meatballs on top. Grate a bunch of Pecorino Romano cheese on top and serve. Enjoy!
NOTE: The exact cooking time will depend on the size of the meatballs. Use an instant-read thermometer and remove once the meatballs hit 160-165f internal temperature.
Disclosure:
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Pesto Pasta with Garlic Butter Shrimp | Recipapa
An Italian classic, enjoyed equally by kids and adults!
Serves 2.
Link to Pesto Recipe:
Ingredient Amount
Butter 2 Tablespoons
Olive oil 2 Tablespoons
Garlic - sliced 4 cloves or 2 Tablespoons sliced
Tiger Shrimps 200 grams
Salt 1/2 Teaspoon
Lemon 1/2
Crushed red chilli flakes 1 Teaspoon
Spaghetti 150 grams
Pesto 75 grams
Garnish
Grated parmesan
Basil
Instructions
1. On medium heat, add the butter to a pan. Once melted, add the olive oil
2. Give the garlic a quick fry and then add the shrimp
3. Sprinkle the salt and squeeze the juice of half a lemon
4. The shrimp should take 3 minutes on each side to cook
5. Add the chilli flakes and stir the shrimp
6. Take the shrimp out and in the same pan add the boiled spaghetti
7. Add the pesto and mix well (we also have a great recipe for homemade pesto)
8. Add the shrimp back to the pan and mix them into the pasta
9. Plate the pasta, add a few leaves of fresh basil (optional), grate some parmesan on top (optional)
10. Enjoy!
Octopus carpaccio - Italian recipe
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An unusual and visually exciting dish to start your meal off from GialloZafferano, Italy's #1 food website.
Find this and many more recipes on the Giallozafferano App in English
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Hi GialloZafferano viewers and welcome to our kitchen. Today we'll be making octopus Carpaccio. This is an interesting and unusual way to prepare the usual boiled octopus. To make it, you'll need a plastic bottle -- reuse one left over from bottled water or any other drink. Let's see what we'll need:
• Coarse salt
• A carrot, 2 stalks of celery and 1 onion
• A few black peppercorns
• 6 juniper berries
• 2 tablespoons of red wine vinegar
• 4 bay leaves • A 2 and a half pound octopus
• Parsley
• 1 clove of garlic
• Salt and pepper
• Extra virgin olive oil
• And 1 lemon
Let's make our octopus Carpaccio
First thing is to prepare the octopus. This octopus is already cleaned out, that is the head is completely emptied out, however besides this you'll need to remove the eyes, and the beak which is essentially the teeth located in the centre of the tentacles. Remove the eyes with two cuts cutting a wedge around the eyes, and normally when you remove the eyes, you'll see the end of the beak just below. With a small knife you can cut out the beak from the cut you've just made. Like this. Now wash the octopus very well and then we can go on to cooking it.
In a pot, add some water and then the onion peeled and cut in half, the peeled carrot, the celery, peppercorns, juniper berries, and the bay leaves. Add a bit of salt and the vinegar as well. Now it's time to boil the octopus. To get the tentacles into a more aesthetically pleasing form (you can also do this for octopus salad), you should curl the legs. To do this, slowly submerge the tentacles in the boiling water until they begin to curl up, like this. Little by little, as you can see, the tentacles begin to curl. Dip the tentacles for at least 6 -- 7 times or until they're very curled. Here we are. Now that the ends of the tentacles are curled, you can submerge the octopus and let it simmer, don't let the water come to a full boil. Simmer for a half hour for each pound of octopus, so for this size, about an hour or so will be fine.
When the octopus is cooked, drain it, let it cool and then you can cut it. Remove the head and cut it in half, and then cut the octopus into 1/4ths. Now we're ready to put it in the bottle.
And here's how to do it. Here's the bottle, which for this amount of octopus should be about a litre capacity. If you have a larger octopus, simply use a larger bottle, 1 and a half or 2 litres depending on the size. First of all, cut off the tapered end of the bottle and leave the straight part. Next, poke holes into the bottom of the bottle using an awl or the ends of a scissor. Be careful it doesn't slip and cut you. Put the bottle into a bowl to catch the water from the octopus, and then put the octopus in. If you can, try to keep the tentacles curled in the bottle because they will make a really nice cross-section when cut. Add everything and then press all of the pieces down very firmly using a pestle or something else heavy and wide enough to not pierce the octopus.
After you've pressed down the octopus and the liquid has drained, it's time to close the bottle. Cut the plastic vertically to the height of the octopus, and then close the bottle by folding the tabs to the centre. Then you're ready to wrap it in plastic wrap very well, and then let it chill in the fridge for at least 6 hours with a weight on top to keep everything compact.
After 6 hours, you can take the octopus out of the bottle. Just lift the tabs, and turn the bottle upside down and the octopus will slide out. Now we're ready to cut the slices -- use an electric knife or a very sharp knife that will let you get the slices as thin as possible. Also you can prepare the dressing for the octopus -- lemon juice, olive oil, salt and pepper. Mix it together and it's ready. Now let's cut our octopus.
Once you've cut the octopus, serve it immediately, or put the slices in the fridge because if they warm up they'll come out of shape. Now, finely mince the garlic and parsley and sprinkle it in and around the octopus. Then drizzle it with the dressing. The octopus Carpaccio is ready to be served. From Sonia and GialloZafferano, see you next video recipe.
Dagwood Sandwich | GET COOKIN' RV STYLE featuring Jan D'Atri
FULL RECIPE IN TEXT BELOW.
The full recipe is at the end of this text and on our blog, where you'll find additional photos, nutrition facts, and more RV lifestyle content:
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Ingredients for One Sandwich (2 servings):
1 ½ Tbsp. Mayonnaise (avocado oil or conventional)
1 ½ Tbsp. Dijon Mustard (any type, including course whole grain)
3 slices Thin-sliced Bread, such as Dave’s Killer Bread Thin-Sliced
4 slices Deli Ham (2-3 ounces total)
4 slices Roasted Turkey (4-6 ounces total)
4 slices Genoa Salami, Hard Salami, Bologna or Mortadella
4 slices Sandwich Pepperoni
3 slices Bacon, fully cooked
2 slices Cheddar Cheese
2 slices Swiss Cheese
2 Kosher Dill Pickle Planks
2 slices Tomato, 1/4-inch thick (about 2 ounces total)
2 leaves Green or Red Leaf Lettuce, torn in half (about 1 ounce total)
Optional Add-Ins:
3 to 4 Pepperoncini (placed on top of pickle planks)
Substitutions:
2 slices Pepper Jack or Habanero cheese (instead of Cheddar or Swiss)
Instructions (step-by-step):
1. In a small bowl or cup, mix the mayonnaise and Dijon mustard together.
2. Lightly toast the 3 slices of bread in a toaster or in a nonstick pan on a cooktop.
3. Place 2 of the slices of toasted bread on a cutting board and spread the top side of each slice with about 1/3 of the mustard-mayo mixture, reserving 1/3 of the mustard-mayo for use at the end.
4. Top each slice of bread with 2 slices of deli ham. You’re building the two layers of the sandwich at the same time.
5. Then 2 slices of turkey on top of the ham.
6. Then 2 slices of salami, bologna, or mortadella.
7. Then 2 slices of sandwich pepperoni.
8. Then cut or tear the 3 slices of bacon in half and put 3 pieces on each layer.
9. Top one layer with 2 slices of cheddar cheese.
10. And top the other layer with 2 slices of swiss cheese.
11. Top the cheddar cheese layer with 2 kosher dill pickle planks.
12. Add the optional pepperoncini on top of the pickle planks, if desired.
13. Top the swiss cheese layer with 2 slices of tomato.
14. Tear 2 large leaves of lettuce in half, rinse them off, and put 2 leaf halves on each layer.
15. Spread the reserved 1/3 of the mustard-mayo mixture on one-side of the third slice of toasted bread.
16. Place the third slice of bread, mustard-mayo down, on top of the lettuce on the tomato layer.
17. Then place the entire tomato layer half of the sandwich on top of the pickle half of the sandwich.
18. Insert 2 bamboo skewers or long toothpicks in the center of each diagonal half of the sandwich. If desired, pierce a green or black olive first to sit on top of the sandwich.
19. Cut the sandwich in half diagonally with a large, sharp kitchen knife.
20. Stretch your jaw wide and enjoy The Dagwood!
Storage: This sandwich can be made several hours to a day ahead and stored in the refrigerator.
Start-to-Finish Time: 15 – 30 minutes
Cooking Tools Needed:
· Small bowl or cup (for mixing mayo and mustard)
· Spatula or knife (for mixing and spreading mayo and mustard)
· Measuring spoon set
· Cutting Board
· Large kitchen knife
· Thin bamboo skewers or long toothpicks
Spicy Creamy Mushroom Pasta
Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!
ALSO, WATCH CREAMY GARLIC MUSHROOM PASTA!
WATCH MORE COMFORTING PASTA RECIPES!
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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS
1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese
INSTRUCTIONS
1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
L'AFFUMICATO: la ricetta per preparare la nuova #ChickenCreation!????
❗ ATTENZIONE!
Messaggio top secret: stiamo per rivelarvi la lista degli ingredienti per preparare L’Affumicato direttamente a casa vostra! Troverete le istruzioni per avere:
???? 100% petto di pollo italiano in una croccante panatura
???? Una scamorza affumicata con latte italiano da far impazzire tutti
❤️ Una salsa ai peperoni grigliati per un tocco di personalità
Un gusto inconfondibile tutto da scoprire! Le nuove Chicken Creation, presentate da @McDonaldsItalia in collaborazione con Giallozafferano vi aspettano in tutti i ristoranti McDonald’s!????
00:00 – PRESENTAZIONE
00:04 – PREPARAZIONE SALSA AI PEPERONI
00:32 – PREPARAZIONE PASTELLA
00:54 – PANATURA POLLO
01:12 – FRITTURA POLLO
01:20 – PREPARAZIONE PANE
01:31 – COMPOSIZIONE E IMPIATTAMENTO
★ VUOI ALTRE VIDEORICETTE?
???????????????????????????????????? ???????? ???????????????????????? ►
CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI e PROCEDIMENTO:
★ INGREDIENTI PER 4 PANINI
Petto di pollo 100% italiano 300 g
Lattuga iceberg 150 g
Panini da hamburger con i semi 4
Scamorza affumicata 4 fette
Pomodori ramati 8 fette
PER LA PASTELLA
Farina 00 200 g
Acqua 330 g
Birra chiara 50 g
Scorza di limone 5 g
Timo secco q.b.
Maggiorana secca q.b.
Sale fino 10 g
Pepe bianco q.b.
PER LA PANATURA
Pane secco, macinato grossolanamente q.b.
Semola q.b.
PER LA SALSA AI PEPERONI
Tuorli 1
Olio di semi di girasole 220 g
Aceto di vino bianco 10 g
Sale fino 10 g
Peperoni rossi 20 g
Senape 10 g
PER FRIGGERE
Olio di semi di girasole q.b.
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