Tag: Artichoke

What to eat in Croatia Quick and easy recipe – Gordon Ramsay’s version

What to eat in Croatia : while organizing a holiday, you also think about what the cuisine of the country you are visiting will be like. So if you plan to spend your holidays in C.roazia certainly you will not experience the great regret of Italian dishes, the proximity to Italy and the various cultural influences over the centuries mean that Croatian cuisine is a nice mix of various Mediterranean and Balkan cuisines.

In Croatia we can eat in various types of places:

Konoba A generally family-run establishment with an authentic character of Croatian cuisine. The vegetables served generally come directly from the family garden. Obviously, if you are in small towns this is difficult but generally the quality of the products is high.
Restauracija Refined and elegant restaurants: very formal settings, the menus are elaborate and the wine list for true connoisseurs.
Slasticarna We are in our pastry shop where you can try ice creams, cakes, desserts and strudels.
Samoposluzivanje They are self-service cafes ideal for a quick snack.

Among the most loved dishes by Italians in Croatia we undoubtedly find these present in the list divided by the various regions

Dalmatia and Kvarner

Lignje: breaded and fried squid.
Paski sir: cheese from the island of Pag, a kind of very tasty hard cheese.
Rizoto: risotto usually with seafood.
Pasticada: beef stew in wine and spice sauce accompanied by delicious gnocchi.
Brodet: fish soup with polenta.
Lamb of Cres: a particularly tasty meat thanks to the aromatic herbs the animal feeds on.

Istria

Istrian cuisine is progressively making itself known on the international gourmet scene thanks to the excellent quality of its regional dishes.

Manestra: thick and aromatic vegetable and bean soup.
Prsut: smoked ham, very expensive due to the elaborate and long smoking process.
Fritaja; omelette with vegetables, usually wild asparagus.
Fuzi: fresh pasta with truffles or game (divljac).

Slavonia

This region has absorbed the gastronomic culture of Hungary with extensive use of garlic and paprika, which makes the dishes of this area very spicy and spicy.

Cobanac: meat stew very similar to goulash.
Kulen: paprika sausage preserved for 9 months and served with fresh cheese, tomatoes, pickled vegetables and peppers.
Saran u rasljama: carp on the spit or on the grill.
Fis paprikas: fish dish (carp, pike or perch) cooked in stew in paprika sauce accompanied by a side of pasta.

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Recipe Savory pie Artichokes, ricotta and speck, quick and easy – Gordon Ramsay’s version

Savory pie Artichokes, ricotta and speck: savory pies are always a good idea for a quick preparation using what is in the fridge, perfect for a spring picnic, for Easter Monday and there is the possibility to put in whatever we prefer. You can use the puff pastry as in this case or the shortcrust pastry.

Ingredients for a 22-24 cm cake pan

5 artichokes
450 grams of ricotta
150 gr of cheese (Asiago or scamorza)
2 tablespoons of grated Grana
3 slices of speck
1 egg
salt and pepper

****

Clean the artichokes: first of all we put on gloves or rub our hands with a lemon to prevent them from blackening when handling the artichokes.

We remove the hardest outer leaves, cut the outermost part of the stem so as to leave only the tender part. We cut the tips of the leaves of the artichokes that are generally harder and sometimes even have thorns. First cut the artichoke in half, remove the internal “beard” with a teaspoon, then cut the artichokes into slices and put them in water and lemon (to prevent them from blackening).

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Drain and rinse the artichoke slices and put them in a pan with a little oil and half a glass of water, cook covered for 15 minutes.

While the artichokes cool, prepare the cream by placing the ricotta, egg, salt, pepper and grated Grana in a small bowl. We mix and add the speck cut into strips and the artichokes, leaving some aside.

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We unroll the dough kept at room temperature for about ten minutes. We lay the dough in the pan leaving the parchment paper present in the package, pour the ricotta and artichoke mixture and level it. We add the cheese cut into cubes (scamorza or Asiago). We fold the edges of the pastry inwards

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In the oven at 180 ° for 30-35 minutes or in any case until golden brown. Remove from the oven and allow to cool.

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Enjoy your meal!

3.1

How to preserve garlic, 12 useful tips – Gordon Ramsay’s version

L'garlic is a bulbous cultivated plant, and belongs to the family of Liliaceae. It has Asian origins and its main use is as a condiment, but it is also commonly used for therapeutic purposes due to the properties jointly attributed to it by science and popular traditions. Widely used in Italian cuisine, the characteristic smell of garlic is due to numerous organic sulfur compounds includingalliin and its derivatives, such as allicin and disulfide of diallyl.
If garlic is not well preserved it cannot be used and can easily sprout, like potatoes and onions.

How to preserve garlic in a perfect way and to make it last longer?

• First of all, when buying garlic, choose bulbs firm to the touch and without signs of germination. Avoid buying bulbs that are too dry, shriveled, soft or stored in the refrigerated counters of supermarkets.

• Eliminate i residues of soil with a dry cloth.

• The temperature ideal for storing garlic is around 12 ° C. Maximum 15 ° C.

• Arrange your garlic heads in a bag of food grade paper (such as bread) or a large mesh fabric.

• Humidity, winter frost and too much light damage garlic in both cloves and bulbs.

• If the outside temperature is hot, in summer, still avoid storing garlic in the refrigerator, but prefer a cool and dry place in the house.

• Many make the mistake of storing it in the refrigerator, the humidity of the refrigerator favors the onset of mold.

• Prefer a place that has a good air exchange.

• Do not use plastic bags or containers.

• The whole bulb keeps much longer. There duration of garlic is reduced when the bulb is divided to remove the individual cloves.

• If stored well in the pantry, a whole head of garlic can last up to 8 weeks. The individual cloves of garlic, on the other hand, last a maximum of 10 days.

• To extend the shelf life of your garlic is possible also freeze it, perhaps chopped or sliced (to be easily ready for use) and placed in a food bag. The garlic frozen it can be kept in the freezer for about 6 months.