Recipe for cod burgers

A decidedly tasty fish burger born out of my collaboration with Happymama! A simple cod ball for an excellent fish burger, made even better because we will enrich its flavour with a chutney, a spiced jam, made of mango by my friends at Happymama. Today’s recipe is for a fish burger that offers all the colours and taste of summer. Follow the recipe to see how to make the basic round burger buns and the filling made of a cod paste, parsley and bread, which is first rolled in flour, egg and breadcrumbs before being fried. I find myself ever more in love with this type of dish, and each time I try it I enjoy them even more! But if I think back to my time at school in the mid-1990s, I actually hated hamburgers, since the only ones then available were the tasteless and depressing type offered by fast-food joints. But with age, and also thanks to the modern fashion that has lead to the growth of a huge number of gourmet burgers of every type, my view of these super-filled sandwiches has improved over time, and now I have the crazy urge to make them at home, right from the bread to the filling itself, made of meat, vegetables or fish, as in today’s recipe.

Recipe for 4 Burgers with 150g buns


 500 gr cod slices
3 slices of sandwich bread
1 tablespoon of chopped parsley
1 whole egg + 2 more for the batter
type-00 flour, as needed
breadcrumbs, as needed
frying oil, as needed
4 burger buns – click here for the recipe
mayonnaise or summer green salad, as needed


Step 1 – Soak the sliced bread in cold water, breaking into large pieces with your hands.

Step 2 – Clean your fish (use tweezers to remove any bones) and then cut into large cuts, and place to one side. Finely chop your parsley.

Step 3 – Whisk the fish with the bread pieces in a food-mixer, along with the chopped parsley, a little salt and some black pepper. Transfer the mix to a pot and add a whole beaten egg. Work the whole mix together: if it becomes too soft, add a tablespoon of breadcrumbs.

Step 4  - Use a pastry-cutter to form into burgers the match the shape and size of your burger buns. Leave to rest for 30 minutes in the fridge, covered in clingfilm.

Step 5 – Pass each burger through the flour, and then again through the remaining two beaten eggs, with a little salt, and finally through the breadcrumbs. Press down lightly to make sure that the breadcrumbs stick well to all the sides of your burger.

Step 6 – Fry in a lot of hot oil for 5 minutes, turning once; remove from the pan when nicely golden. Drain any excess oil away on absorbent paper.

Step 7 – Cut the buns in half and lightly toast on a hot grill. Place a small amount of mayonnaise on each plus some salad leaves, the warm fish balls, and on top a teaspoon of HappyMama Spicy Mango Chutney.


An easy and speedy pizza that you make in the pan, and that does not need rising time

How to make your speedy pizza, dressed with traditional quality ingredients like Piacentina cured pork, seasoned goat’s cheese, and the excellent Vegetable Mix, made by our friends at Happy Mama. There are mornings that pass so quickly that you find yourself at lunchtime with exactly nothing to cook. The solution is usually to boil some water and make some pasta, but I refuse to do this, because I prefer something delicious and tasty. And so I arrived at the idea of a speedy pizza, because sometimes we decide to do things on the spur of the moment, and so we have to do without all the natural rising procedures that we have learnt over the years. People can talk about pizza for hours without ever getting bored of the subject, and in fact on this site, you can find a constantly-growing range of pages devoted to sliced pizza, since I never think we have exhausted the subject, and each time you make it, you learn something new. today’s speedy pizza is an explosion of strong flavours that actually work well together. Caprino, cured pork, and the Vegetable Mix, nice flavours that you will appreciate from the first bite. This recipe is for 2 pizzas, or alternatively one deep 24-cm pizza, as you can see in the picture below.

Recipe for 4-6 people

250 gr type-0 flour
140 gr water
1 tablespoon of extra-virgin olive oil, plus a little more for cooking
6 gr instant pizza yeast
1 pinch of salt
100 gr sliced Piacentino cured pork
1 seasoned goat’s cheese
Valerian leaves, to taste
Happy Mama Vegetable Mix

Step 1 - Work the flour together with the water, oil, yeast and salt until you have a smooth dough ball. Leave to rest for 15 minutes in a covered pot.
Step 2 - Divide your dough into two equal parts, and roll each into a 2-cm thick circle with a rolling pin: each circle should be the size of the pan you intend to use for the cooking (I have used a 24-cm diameter pan, for instance).
Step 3 - Warm your pan with a little oil, remove any excess with kitchen paper, and cook your first dough disc in the hot pan. Reduce the heat to a minimum, and cook your easy pizza for another 3 minutes per side: once cooked, remove and cook the second one.
Step 4 - Spread your Happy Mama Vegetable Mix onto each pizza, along with the cured pork, the seasoned goat’s cheese and some fresh Valerian leaves.


An easy recipe to make tuna and onion Venetian sandwiches

In spring and summer, sandwiches are a key part of our family diet: they are good with a wide range of fillings (you remember the ones we previously made with bresaola and caprino cheese?) but my favourite is the one I would like to present today, made with a tuna paste, and an onion julienne produced by my friends at Happy Mama – they know exactly what they are talking about when it comes to sauces, creams and jams, offering us exceptional tastes. Venetian sandwiches – how to make them? What is the difference between a Venetian sandwich and a normal sandwich? The filling. To make the traditional Venetian sandwiches, the filling is placed inside in such a way as to make a clearly-visible dome. They are not flat, but shaped like little hills. How to make these sandwiches? Place your filling in the centre of your sandwich bread slice, a nice dollop of filling placed along the diagonal. Cover with your second slice, and press down the edges, leaving the middle with the filling as it is. Cut diagonally to get two triangles swollen in the middle so that you can use the classic filling dome.

6 slices of sandwich bread
250gr tuna
60gr of Happy Mama Onion Julienne Compote
2 tablespoons of mayonnaise
1 teaspoon of chopped chives
salt and pepper, to taste

Method: drain your tuna well, and add it together with the julienne onion compote, mayonnaise and chopped chives in a pot. Mix it all well together with a teaspoon. Taste for salt and pepper, and leave in the fridge for 15 minutes covered with cling-film. Spoon your chilled filling into the middle of three of your bread slices, cover each with another slice of bread, and press gently down to ensure that the filling spreads out well.


Veg Burger di melanzane

Ricetta per 4 persone.
Lista degli ingredienti:
•4 panini da hamburger
•1 melanzana
•4 fette di pane in cassetta
•1 tuorlo
•50 gr di parmigiano grattugiato
•1 rametto di menta
•q.b. sale, pepe, olio extravergine di oliva, pangrattato
•Per completare: 2 pomodori costoluti
•Qualche foglia di spinacio
•Composta di Zuccanella


Step 1
Preparate in casa i vostri burger buns, i tipici panini da hamburger. Se non avete tempo e voglia chiedeteli al vostro panettiere, io ho usato panini con pezzatura da 100gr.

Step 2
Per la preparazione dei veg Burger di melanzane tagliate la melanzana a cubetti piccoli dopo averla ben lavata e privata del picciolo. Mettete a scaldare una padella e quando ben calda aggiungete un filo di olio extravergine di oliva e uno spicchio di aglio in camicia. Fate cuocere le melanzane a fiamma media girandole spesso e al termine della cottura salate e pepate a piacere. Tritate le foglioline di menta lavate e poi tagliate a cubetti il pane in cassetta. Lavate e tagliate a fette i pomodori.

Step 3
In una ciotola riunite le melanzane intiepidite, il pane a cubetti, la menta tritata, il parmigiano e il tuorlo. Girate con le mani e schiacciate il composto, aiutatevi con poco pangrattato se dovesse risultarvi troppo morbido ma non esagerate altrimenti i Burger risulteranno molto asciutti. Assaggiate e aggiustate di sale quindi con un coppa pasta ricavate dei dischi di composto circa del diametro dei panini. Con questo ripieno riuscirete a fare 4 Burger.

Step 4
Fate scaldare una padella con un filo di olio e quando ben calda rosolate i Burger per un paio di minuti per lato. Dovranno risultare ben dorati, così saranno molto più appetitosi!

Step 5
Componete il panino mettendo sul fondo un cucchiaino di maionese poi qualche foglia di spinacino, due fette di pomodoro costoluto quindi il Burger e sopra un cucchiaino generoso di composta di zucca e cannella. Infilzate con uno spiedo e servite.

Crostata di Prugne

Pasta frolla: croce e delizia di chiunque abbia provato, almeno una volta nella vita, a mettere le mani in pasta per prepararne un panetto. Soffice, burrosa, morbida, fragrante, frolla. Sono queste le caratteristiche che contraddistinguono questa preparazione base di pasticceria e, sono queste le caratteristiche, per cui è amata da tutti.

Fare la pasta frolla, non è affatto difficile come si immagina. Bastano pochissime regole da rispettare e la vostra base per deliziose crostate e subito pronta da gustare!

Dosi per uno stampo da crostata dai 20 ai 26 cm di diametro:

  • 300 g di farina 00 + altro per il piano da lavoro
  • 150 g di burro di ottima qualità, freddo
  • 2 tuorli + 1 uovo intero
  • buccia grattata di 1 limone , non trattato
  • 1 pizzico di sale
  • 150 g di zucchero semolato
  • 314g Confettura Delizia di Prugna Happy Mama

    Montate leggermente i due tuorli, l’uovo intero e lo zucchero. Dovete ottenere un composto chiaro e spumoso.
    Disponete, su un piano da lavoro pulito, la farina, il sale, la buccia grattata del limone e il burro tagliato a cubetti.
    Aggiungete lentamente la montata di uova e zucchero.
    Iniziate ad impastare, assicurandovi di avere le mani fredde. Se così non fosse, bagnatele sotto il getto d’acqua fredda per abbassarne la temperatura. Questa fase è molto importante ed è necessario che lavoriate il panetto molto velocemente, giusto il tempo di incorporare per bene il burro alla farina.
    Una volta ottenuto il panetto, riponetelo in frigo, ricoperto da una pellicola trasparente, per almeno 30 minuti.
    Trascorso il tempo necessario, infarinate il vostro piano da lavoro e stendete il panetto di circa 1 cm con un mattarello. Dividete il panetto a metà se per voi è più semplice. Una parte la userete per foderare la base dello stampo e l’altra parte la utilizzerete per fare le strisce per decorare la crostata.
    Imburrate e infarinate uno stampo da crostata, arrotolate la pasta frolla intorno al mattarello e adagiatela nello stampo, srotolando man mano che la poggiate. Eliminate tutte la frolla in eccesso.
    Bucherellate, con i lembi di una forchetta, l’intera superficie della crostata.
    Aggiungete direttamente la marmellata dopo aver steso la frolla nello stampo, ricavate le strisce con la frolla avanzata e adagiatele sul vostro ripieno.

    COTTURA CON RIPIENO: forno caldo-statico- 170° per 30 minuti.
Page 1 of 2