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Meat and mozzarella pie

Meat and mozzarella pie


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We prepare the ingredients, we cut the green onion into small pieces, we grate the potato on the small grater, we cut the mozzarella into small cubes (we stop a few thin slices for decoration).

We used a round ceramic tray (diameter 24 cm), greased it with butter or oil, placed a part of the dough, cut the rest into strips one finger wide to put on top of the pie.

Heat the wok pan, add the oil, add the grated and squeezed onion and potato, sprinkle with salt and pepper and cook for about 10 minutes, then add the meat and mix. Let it cook for about 20 minutes. We transfer everything to another bowl, with the help of a foamer to get rid of the excess leftover juice. Add an egg and mozzarella and mix, if necessary, add more salt and pepper. We put the filling over the dough, we even out it and we form a grid from the rest of the dough and we place the pieces of mozzarella in the empty places.

Beat an egg mixed with salt and pepper well and grease the pie.

Put the tray in the oven for about 30-35 minutes until it browns nicely.

Serve both hot and cold.


Xandrinne and her culinary deeds

Very good, we like all pies, pies and meatballs in general.
Have a nice day.

It looks great! what goodness. mmmm.

Hmmm, that looks good. Too bad I can't find pie sheets here. Many kisses !

what a craving you made me! I've & quotgatit & quot only cakes lately :))

Beautiful and very tasty. Pup!

That puff pastry melts in your mouth!
Siiii. it would be good for the package at work!

How delicious it looks. I couldn't refuse a portion! Many kisses

I've always liked meat pies. I'm glad to find the recipe on your blog. Looks delicious!


Foccacia bread with mozzarella pie!

Today we propose you to prepare with us a delicious focaccia with mozzarella. You will be surprised when you discover how soft, fine and fragrant it is. The classic variant of focaccia involves pressing the dough with your fingers to shape the characteristic small depressions. But now we suggest you to diversify the recipe a bit and model the focaccia in a unique way. You will immediately love this dough: in addition to the fact that it is very malleable, it will delight you with its taste and the final result. You are simply obliged to try this recipe!

INGREDIENT:

For the dough:

-a teaspoon of dry yeast

To grease the dough:

-3-4 tablespoons of olive oil

-a teaspoon of Provence herbs (or to taste).

For the filling: 170 g of mozzarella.

METHOD OF PREPARATION:

1.Prepare the dough: mix warm milk with sugar and dry yeast. Let them rest for 10-15 minutes, until the yeast activates: the characteristic frothy "hat" must form.

2. Transfer the activated yeast to a deep bowl. Add the egg (at room temperature) and mix until smooth.

3. Gradually add the sifted flour and knead the dough. As only it will become more consistent, add salt. Then continue to knead it for 3-4 minutes.

4.After the dough becomes relatively homogeneous, gradually incorporate (in a few portions) the soft butter into it. Knead it for another 6-7 minutes, until it becomes smooth, homogeneous and non-sticky.

You can knead the dough with your hands or with the help of a food processor.

5. Shape the dough into a ball and put it in a bowl greased / sprinkled with oil. Cover it with cling film or a clean kitchen towel. Let it rise for 60 minutes in a warm place.

6.Transfer the leavened dough to the tray (round or rectangular) lined with baking paper. Spread it with your hands in a round, fairly thick countertop. If you don't like to roll out the dough with your hands, you can use the rolling pin.

7.Mix the olive oil with the garlic passed through the garlic press and the herbs of Provence (you can only use rosemary, oregano, basil, etc. - whatever you like or have at hand). Stir.

8.Cut the mozzarella into long strips.

9. Using a sharp knife, make incomplete sections (longitudinal and cross) on the surface of the focaccia countertop. This way you will divide it into squares with a side of 4 cm (if you want, the squares can be bigger or smaller).

10. Grease the focaccia top with flavored oil, using the silicone brush (we added many herbs in the oil to give it an intense flavor but we didn't transfer them all on the focaccia, but only partially).

11.Insert the mozzarella strips into incomplete sections on the focaccia, cutting them further to the required size.

12. Bake the focaccia for 20-25 minutes, until ready, in the preheated oven to 190 ° C.


  • 260 g boiled lentils (a box of 400 g, drained of liquid)
  • 8-9 cherry tomatoes
  • 100 g mozzarella
  • 2 tablespoons pitted black olives
  • 7-8 basil leaves
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • freshly ground salt and pepper

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"Sunflower" pie with two tasty fillings: meat and cheese!

Let's try this delicious and good-looking pie together. With a single dish you will satisfy all tastes, because the pie contains meat filling and cheese filling.

INGREDIENT:

For the dough:

-13-14 gr of fresh yeast (or 5 gr of dry yeast)

For the filling:

-300 gr of mozzarella, telemea cheese, feta cheese, etc. or cheese mixture

METHOD OF PREPARATION:

1. For the meat filling, you can use minced meat or boiled meat. You can also pass it through a meat grinder or cut it into pieces.

2.Crush the yeast in warm water (30 ° C) and mix. If you use quality yeast, then that's all you need to do. If you try the yeast for the first time, then you need to activate it: add 1 teaspoon of sugar and 1 teaspoon of flour (both of the total amount), mix and leave the composition for 10-20 minutes, until the foam forms.

3. Set aside 1 tablespoon of flour, and in the bowl with the remaining amount, add salt and mix.

4. Melt the butter and beat the egg with a fork, adding the remaining sugar.

5. Make a hole in the flour bowl and pour the egg, room temperature milk and yeast.

6.Mix, add the melted butter and knead the dough until the butter is incorporated.

Advice. If you want the dough to leaven well, using a small amount of yeast, then do not allow it to come in contact with salt and fat. That is, you have to mix the salt with the flour, and incorporate the fat at the end.

7. Dough the work surface (with flour from the previously stored amount), transfer the dough and knead it for 7-8 minutes, until it becomes smooth and homogeneous. Later, if necessary, sprinkle more flour, as well as the amount stored.

8. Round the dough, grease the bowl with oil, put the dough and turn it a few times, so that it is also covered with oil. Cover the bowl with cling film, make a few holes and let the dough warm for 40-70 minutes, depending on the yeast.

9.Prepare the fillings. Cut the onion into small cubes, then fry it on a pan heated with oil until lightly browned.

10. Add the minced meat and fry everything over high heat until the meat changes color.

11. Season the filling with salt and black pepper, and keep it on the fire for a few more minutes. Optionally, at the end you can add chopped greens.

12. For the second filling, pass the telemea cheese or feta with the fork, and pass the mozzarella through the large grater. Add chopped greens and mix.

13. Bring the edges of the dough to the center and divide it in half (2 pieces of about 370 gr each).

14. Grease the worktop with a little oil and round both pieces of dough. Grease the dough with oil and let it rest for 15 minutes.

15.Take a piece of dough and spread a round stick with a diameter of 30 cm on the floured surface.

16. Transfer the glue to the baking paper, add the meat filling in the middle, and spread the cheese filling around it. You need to keep a small distance between the two fillings.

17. Spread the second piece of dough in a stick with a diameter of 31 cm.

18.If you have a plate the same size as the meat filling, then cover it and press. If not, simply press lightly by hand.

19.Then cut the cheese filling into equal pieces. Try not to cut the baking paper.

20. Glue the edge of each petal and one of the sides, then turn them at 90 ° C so that the cut is up. Open the petals a little.

21.Transfer the sunflower to the baking tray and let it rest for 15 minutes.

22. Turn the oven to 180 ° С, grease the pie with beaten egg yolk with 1 teaspoon of milk and sprinkle the middle with poppy seeds, sunflower seeds or black sesame.

23. Put the tray in the oven, which has not yet managed to heat up, for 30-35 minutes. If the pie starts to brown too much on the surface, cover it with baking paper.

24. Remove the pie from the oven, cover it with a clean towel and let it cool.

The result is beautiful, but also delicious at the same time. Follow the recipe step by step and you will get a pie as good as ours.


GURMANDINO.RO: Pie with pasta, meat and vegetables

I had put a lot I kept my eyes on this Italian recipe, but it took me a while to find the time to prepare it. It is not very complicated, it only requires several steps, which must be performed with certain waiting times and in a certain order. But the result is worth the effort, because Il Timballo or Il Timpano, as it is also called in some regions of Italy, is a wonderful dish, rich in ingredients, textures and flavors, filling and surprising. Basically, it is a pie, under the crust which hides all kinds of meats, vegetables, sauces and cheeses.

The name of the preparation comes from the tympanic musical instrument, probably due to the shape similar to that of the instrument that the pie acquires if it is prepared in the corresponding vessel (which has, as far as I understand, the height equal to the diameter). As I did not have a special bowl for Il Timballo, I used a cake mold with detachable walls, 26 cm in diameter.

As for the ingredients, depending on the region, they differ: rice in Emilia-Romagna, pancakes in Abruzzo, eggplant in Sicily, ravioli or gnocchi in other regions, etc. In my case, the pie contains spiral pasta, pork meatballs, sausages, peas and cheese (mozzarella and parmesan), and is adapted from the well-known Italian recipe site giallozafferano.it. If you want, you can add boiled eggs (cut into quarters or slices), you can put pieces of bacon in the tomato sauce, and you can replace the peas with carrots or other vegetables, cut into cubes the size of a pea.

You should also know that Il Timballo is great for dining with many guests. Not the other way around, but from the quantities below, a large and heavy pie of about 3.5 kg results. Obviously, you can adjust the quantities and prepare the pie in a smaller form. Or you can make it big and freeze it half, in a box that closes tightly (when you want to eat it, thaw it in the fridge and heat it in the oven for about 20 minutes). Or, if you want to raise the aspect chapter, you can use individual shapes (ramekins of the larger ones).

Ingredients (for 12 servings):
For the dough:
- flour 400 g
- butter (80% fat) 200 g !! cold, from the refrigerator
- salt

For the filling:
- pasta (macaroni, spirals, feathers) 400 g
- minced pork 350 g
- smoked pork sausages 300 g
- peas (fresh or frozen) 300 g
- Parmesan cheese 100 g
- mozzarella 300 g
- eggs 2 pcs. + 1 egg yolk
- onion 1 pc. medium (60 g)
- 2 tablespoons olive oil
- 2 tablespoons liquid cream
- tomato juice 500 ml
- meat soup 150 ml
- 50 g of bread crumbs
- green parsley 1/2 link
- salt, ground pepper


Vegetables with minced meat and mozzarella (baked)!

This dish will be to everyone's liking: both vegetable lovers and meat lovers!

INGREDIENT:

-2 tablespoons fermented cream

-salt, spices - to taste.

METHOD OF PREPARATION:

1.Cut the eggplant, zucchini and tomatoes into rounds 3-4 mm thick. Sprinkle the eggplant and zucchini with salt (do not salt the tomatoes, as this will release a lot of juice).

2.Cut 150 g of mozzarella into thin slices.

3.Prepare the meat composition: pass the meat, onion and garlic through the meat grinder. Add salt and spices to taste (we used paprika and a mixture of spices for the meat). Mix very well.

4. Take a pumpkin circle and put some minced meat on it. Then cover the minced meat with a slice of eggplant, a circle of tomatoes and a piece of mozzarella. Place the "sandwich" obtained in the baking tray, greased with oil, so that all its layers are visible (upright).

5. Proceed similarly with all the prepared ingredients.

6.Prepare the sauce: mix the fermented cream, an egg and a little salt, using the whisk.

7. Pour the sauce over the ingredients in the pan. Then sprinkle them with 50 g of grated mozzarella.

8. Bake the food for 45 minutes in the preheated oven to 200 ° C.

9. Allow it to cool a little, then serve it with great pleasure. If you want, you can decorate it with fresh basil leaves.


Lasagna with minced meat and mozzarella

Lightly cook the meat in a non-stick pan, at medium temperature, until it turns slightly brown. Season with salt and pepper. Add 3/4 of the marinara sauce over, mix and leave for a few minutes on low heat.

Beat the ricotta cheese with the egg in a bowl until you get a homogeneous and creamy result. Spread the rest of the marinara sauce evenly on the bottom of a tray. Place a uniform layer of ravioli on top, completely covering the bottom of the tray. Top with plenty of meat and marinara sauce. Then a layer of ricotta sauce and a layer of mozzarella. And so on, one by one, until I finish the ingredients.

CAREFUL: the last layer must be mozzarella.

Bake on high heat for about 35-40 minutes.

Note 1: I chose poultry because it is lighter and cooks faster. If you want, you can replace it with whatever minced meat you want, taking into account the fact that the cooking time will be extended a bit.

Note 2: You can replace mozzarella and ricotta, of course, if you have other types of cheese on hand.


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