Tag: amaranth

Artichokes – how not to let them blacken – Gordon Ramsay’s version

Carbonara when it was invented


Artichokes: how not to do them blacken is a question that all cooking and food and wine enthusiasts ask themselves at least once. This phenomenon, known as oxidation, not only compromises the aesthetic appearance of the dish but can also negatively influence the flavor of the artichokes. The ability to preserve the bright green color of artichokes is a hallmark of a true culinary expert. Therefore, knowing the tricks and techniques to avoid blackening of artichokes becomes essential for anyone who wants to excel in the culinary art.

Artichokes – how not to let them blacken

When working with artichokes, the first step to preventing blackening is to act quickly. After cutting or cleaning the artichokes, it is essential to immediately immerse them in acidulated water. This solution can be prepared simply by adding the juice of lemon or a little vinegar to water. The acidity prevents oxidation which leads to color change.

Another effective method is to use salt water to soak the artichokes. The salt, in addition to preventing blackening, also helps maintain the consistency of the artichokes during cooking. However, it is important not to overdo it with salt to avoid compromising the final flavor of the dish.

For those looking to preserve not only the color but also the flavor and nutritional properties of artichokes, the use of natural antioxidants such as vitamin C powder is an excellent solution. A teaspoon of powdered vitamin C dissolved in water can do wonders for keeping artichokes fresh and green.

Additionally, the way artichokes are cooked can affect their color. Cooking techniques that limit exposure to air, such as steaming or pressure cooking, can help reduce oxidation.

Finally, for those looking for inspiration on how to prepare artichokes while maintaining their color, the recipe for artichokes au gratin with parmesan can be an excellent starting point.

In short, preventing artichokes from blackening requires attention and care right from the preparation stage. By using appropriate techniques and exploiting the properties of some ingredients, it is possible to preserve the natural beauty of this vegetable, making dishes not only delicious but also visually appealing. As we have seen, with a few simple precautions, artichokes can maintain their vibrant color, enriching every dish with their unique flavor.

What to eat after amatriciana – MoltoFood – Gordon Ramsay’s version

Carbonara when it was invented


What to eat after amatriciana is a question that could arise naturally after tasting this rich and tasty dish of the Italian culinary tradition. L’tomato and bacon it is a dish that boasts ancient origins, linked to the city of Amatrice. Characterized by strong ingredients such as bacon, pecorino romano and tomato, it leaves an intense and decisive taste in the mouth. Therefore, choosing what to eat next can be crucial to maintaining balance in the meal and ensuring a pleasant gastronomic experience. The choice must take into account the intensity of the flavors and the meal structure.

What to eat after amatriciana

After enjoying an intense and characteristic dish like amatriciana, the recipe of which can be found here, it is important to move towards dishes that can complementary the experience without overpowering the flavors just tasted. Ideally, you should opt for light second courses or fresh side dishes that help cleanse the palate.

A great choice could be a second of baked fish or grilled, perhaps a sea bass or a sea bream, simply seasoned with oil, lemon, salt and pepper. The fish, with its delicacy, contrasts pleasantly with the robustness of the amatriciana, creating a balance in the meal.

For those who prefer to stick to meats, this could be an option slice of veal grilled, light and digestible, perhaps accompanied by a side dish grilled vegetables or a fresh mixed salad. These choices allow you to maintain a certain lightness after the rich first course.

Let’s not forget the importance of a good vegetable side dish. After such a tasty first course, an arugula and parmesan salad or a mixture of steamed vegetables can be ideal to refresh the palate.

In terms of sweets, after the amatriciana it is advisable to opt for something not too heavy. A lemon sorbet or cream ice cream can conclude the meal lightly, offering a pleasant sensation of freshness.

In short, the choice of what to eat after amatriciana should aim for dishes that balance the intense and rich flavors of the first course, without further weighing down the meal. Opting for light second courses, fresh side dishes and not too elaborate desserts can be the key to a complete and satisfying gastronomic experience.

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