Gildas Recipes

GIADA'S LASAGNA ROLLS

Giada's Lasagna Rolls image

Giada is a genius. I have actually made these ahead of time - just place them on a baking sheet in the freezer, and then transfer to a freezer bag when they're hard. When ready to eat: Pour some sauce on top and bake at 325°F for 30-40 minutes (I went low and slow from freezer to table). Super easy meal for entertaining or fast weekday dinner!

Provided by mikey ev

Categories < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup parmesan cheese, grated
2 tablespoons parmesan cheese, grated
3 ounces prosciutto, chopped, thinly sliced
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon fresh ground black pepper
1 -2 tablespoon olive oil
12 lasagna noodles, uncooked
2 cups marinara sauce, plus more as a side
1 cup mozzarella cheese, shredded (about 4 ounces)

Steps:

Preheat the oven to 450°F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13x9x2-inch glass baking dish. Pour sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll.
Lay the lasagna rolls seam side down, without touching, atop the sauce in the dish.
Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of sauce over the lasagna rolls.
Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes.
Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.

Nutrition Facts : Calories 548.1, Fat 24.9, SaturatedFat 12.8, Cholesterol 99.7, Sodium 1148.5, Carbohydrate 51.3, Fiber 5.1, Sugar 9.7, Protein 29.4

GILDAS

Gildas image

Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive. The combination of good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a freshly pitted olive produce a sophisticaded mélange.

Provided by Jordi Valles

Categories Spanish

Time 10m

Yield 12 skewers, 4-6 serving(s)

Number Of Ingredients 3

Ingredients

3 1/2 ounces marinated anchovies packed in oil
10 ounces guindilla chilies, cut into 3/4-inch pieces
8 ounces pitted green olives

Steps:

Curl up each anchovy and thread it onto a cocktail stick, along with two or three guindilla chillies and an olive.
Stack the gilda onto a plate and serve immediately.

Nutrition Facts : Calories 152.1, Fat 10.7, SaturatedFat 1.6, Cholesterol 16.7, Sodium 1609.5, Carbohydrate 8.9, Fiber 2.9, Sugar 4, Protein 7.7

SPANISH GILDA

Spanish Gilda image

This is a delicious and so so so easy tipical spanish "tapa". Perfect for parties and picnics with a cooled glass of wine. In spain its eaten before lunch when people get out from work and go to bars with friends to have a healthy and mediterranean gilda with it´s correspondant glass of wine (or four). Taste the real flavour of spain on a single bite.

Provided by jabato_112

Categories Lunch/Snacks

Time 15m

Yield 10 Gildas, 10 serving(s)

Number Of Ingredients 4

Ingredients

10 canned anchovies
10 canned olives (with no pit)
10 pickled or canned thin green chilies
toothpick

Steps:

-take a toothpick.
-insert one olive.
-bend the anchovie until both ends touch and insert the pick in the middle
-do the same with the chili.
-put all of them on a plate and pour a little olive oil over.
Buen provecho.

Nutrition Facts : Calories 31.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 3.4, Sodium 188.2, Carbohydrate 4.5, Fiber 0.8, Sugar 2.3, Protein 2.1

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