MELANZANE RIPIENE DI RAGU’ – melanzane ripiene – ricetta con le melanzane #videoricetteinsieme

#melanzane #melanzaneripiene #ragu

Good evening and welcome to my kitchen. Look at how many beautiful ingredients there are on the table. This evening we will make a truly appetizing recipe. But in the meantime, subscribe to our channel, give this recipe a nice Like and please share it with your friends.

Thanks then this evening we will make stuffed aubergines Baked in my own way Ok what will we need 100 g of parmigiano reggiano grana padano which is fine anyway two morsels half pureed eh sorry half a bottle of tomato puree er ounces of mixed minced meat is fine two

Large aubergines a little bit of frozen or even fresh vegetables for sautéing the oil from the dear group our Dearest oil from the dear group I’ll put all the information in the infobox to receive it at home at competitive prices because guys this oil is fantastic It’s really

Really excellent then spices If you like, then as a first step let’s go and fry the sauce and make a sort of ragù. Well, it’s not Bolognese ragù but it can actually resemble it because it’s thicker than the normal one so I’ll see you on the stove now. our

Vegetables, celery, onion and carrot have done their job, let’s go and add our minced meat, then we’ll put in the minced meat and now we’re going to crush it thoroughly because obviously there shouldn’t be any small pellets left. Ok, like the cooked meat, let’s go and add our half bottle of

Tomato at this point we add a little bit of salt half a teaspoon more or less should be enough and let’s put the puree that I told you before take a nice thick puree Why Why this sort of ragù must not be slow ok let’s cook for at least an hour

It must be really dense dense See you later then the ragù needs about another 20 minutes which we really need to go and cook our aubergines So we put the aubergines in a pan we sliced ​​them Obviously yes we sliced ​​them here But

Slices thorns eh Here’s a finger a finger at least ok many friends Amer dogs always tell us to remove the bowl the bowl Here it’s very tasty we don’t remove it because it’s very tasty exactly Here then I’m going to put a drizzle of oil like this and I brush them like

This because afterwards anyway we’re going to flavor them enough so just to not leave them really bland and then the spices that I can’t open Here it is and for how long in the oven This is a quarter of an hour they have to become slightly

Soft it’s not that they have to be perfectly cooked because then afterwards they need a second cooking Ok so a little spices oven and see you soon oil salt and 20 minutes in the oven at 200° See you later see you later then the aubergines

Are ready The ragù is ready it must be like this eh really dense dense dense dense practically You hope for all the sauce and now let’s go and compose our aubergines with a nice spoonful of ragù Wait, I’ll help you, it’s so thick that it comes off from the that doesn’t

Come off from the spoon guys realize eh So I was saying a nice spoonful of ragù then mozzarella Parmesan slice on top Mamma mia what filthiness I’m doing Oh filthiness In a good way eh more ragù more

Mozzarella other parmesan let’s do them all that’s right and I’ll see you soon Here they are ready at this point in the oven at 190° for a quarter from now 20 minutes It always depends on the ovens static see

You later Here they are just out of the oven hot hot hot hot and now Let’s go and cut them guys look at what a spectacle the ragù comes out Look at how it smokes It’s

Wonderful and you’ll have to taste it blow on it a little because R I see beautiful beautiful large Yes well otherwise it can’t spin The mozzarella Go I’ll do it for you friends it burns for you careful m he

Says they are good I speak no he speaks we both speak Oh well in short guys try them because they are really S phenomenal guys really good See you next time Bye everyone Bye