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stuffed

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Fresh Squids stuffed with cured pancetta, rice, onion, garlic and mini bell pepper dices on a wine-paprika tomato sauce. The Catalan gastronomy has a ton of “surf and turf” traditional dishes for example the meatball with squids, the chicken and crayfish, the mar y montaña paella, etc. They call it : Mar y Montaña which translate to sea and mountain. This recipe is inspired by the Catalan surf and turf, although instead of using the traditional ground meat I’ve used a stuffing of rice, cured pancetta, onion, garlic and bell pepper dices. The sauce is an easy traditional one of fried tomato paste, garlic and paprika with a touch of white wine (or water) and a few flat leaves of parsley for the final touch. This recipe is my personal twist on the Catalan Surf and Turf, it’s not a traditional dish, however similar in taste. A Catalan Tradition The Catalans are the kings at mixing up sea…

Stuffed Cabbage Rolls with Tomato Sauce is a gluten-free cannelloni. Made of lightly spiced ground beef/pork filling with garlic, onion, and rice topped with a tomato sauce. It’s a comforting dish without all the carbs. Stuffed Cabbage Rolls with Tomato Sauce is a popular dish throughout Eastern Europe to Asia. Although they have many different variations from place to place, some are made with a side of sour cream others with savoy cabbage, etc. This version is closer to the Polish version called Gołąbki which is a mix of minced beef and pork filling cabbage rolls cooked in the oven with a simple tomato sauce. Cabbage the Magnificent You could use Savoy or red cabbage also for this recipe. Although, the traditional and thickest would be the green cabbage. For once a veggie is used as a container, and cutting on the carbs and gluten is always a welcomed break…

  Spicy Sichuan beef-mushroom stuffed eggplant is a bite into a mildly hot and comforting meaty dish accompanied with an earthy Sichuan style sauce. This recipe is not a traditional Chinese recipe, although flavored with all the great Sichuan flavors, it’s a twist on my love for Sichuan flavors. A great dish if you feel like a rich and spicy meaty dinner with an oriental flare to it. The secret in this recipe lays in the fermented broad bean paste called Doubanjiang, more precisely Pixian Doubanjiang. This paste is a jewel from the famous Chinese region, it brings a rich, salty, spicy kick to the dish. Although, in our days, many household use a Doubanjiang made with mostly oil or fermented soya instead of beans which result into a quite different result. So if you want to get your Sichuanese recipes taste like the real deal, take care to buy the authentic Pixian Doubanjiang at your favorite Asian market. This Sichuanese paste…

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