Tag: bacon

6 healthy foods that should not be missing at the table Quick and easy recipe – Gordon Ramsay’s version

6 healthy foods that should not be missing at the table: Almost all diets (or diets) have foods to avoid: some legumes, dairy products, bread, pasta and various sugars, but there are also foods recommended in almost all diets. So instead of dwelling on the "ban" it is appropriate to focus on healthy foods and live the various meals of the day as an opportunity to give the body something that is really good for it. The trick of the most successful diets is to know the foods that are really good for us, to make them appetizing and to use cooking methods that leave their properties as unaltered as possible.

ALWAYS REMEMBER TO ...

I'd rather Whole grains avoiding the refined ones and choosing only wholemeal ones, thus avoiding glycemic peaks and prolonging the sense of satiety of the meal.
I would choose fresh foods so as not to lose the vitamins and all the properties present in the food.
Prefer the steaming sweeter and with lower temperatures, it avoids losing the properties of food (suitable for vegetables). Or the baking in foil (in the oven) suitable for cooking meat, fish and vegetables.
Make various snacks (healthy!) during the day to avoid arriving at main meals with an excessive sense of hunger and to keep the metabolism always active.

FOODS THAT SHOULD NOT BE MISSING:

1. GREEN LEAF VEGETABLES

The Mediterranean diet is rich in green leafy vegetables (spinach, kale, chard, dandelion leaves) and for good reason: not only are they a non-starchy vegetable (ideal for low-carb diets), but they are full of important vitamins and minerals such as vitamins C, A and K, as well as iron.

Try these vegetables with steam cooking so as not to lose all these precious elements!

2. AVOCADO

Avocado is rich in monounsaturated fats (MUFA) associated with cardiovascular health. Plus, it's a surprisingly good source of fiber, nearly 7 grams per half fruit! It is rich in magnesium and potassium, both of which help in regulating blood pressure. Avocado provides more magnesium than twenty other types of fruit, including banana, kiwi and strawberry. According to research, when avocado is added to salad, the absorption of beta-carotene in carrots increases almost 14 times, while that of alpha-carotene in lettuce increases by more than 4 times, when compared with the same salad without. of avocado.

3. SALMON

Salmon is a major source of omega-3 fatty acids that promote the heart by slowing the build-up of cholesterol in the arteries and improving blood pressure, according to the American Heart Association. The AHA recommends eating two Omega 3-rich fish meals per week. Prefer baking in foil

4. NUTS

People who regularly consume nuts are less likely to gain weight over a five-year period or to be overweight or obese, according to a study in the European Journal of Nutrition. Nuts occupy a special place in this category because they contain a type of omega-3 called alpha-linoleic acid (contained in very few foods: flax seeds, hemp seeds and walnuts). They are also a good way to eat more fiber and are rich in magnesium, which plays a key role in more than 300 biochemical reactions in the body.

5.OLIVE OIL

Olive oil is an important food in some of the most renowned diets including DASH and the Mediterranean diet. Fortunately, in Italy we regularly use olive oil, but it is important to choose an oil extra virgin olive oil with cold pressing in which all the precious properties present in the fruit are preserved, and that it is used as raw as possible on our dishes. Here are some of its properties: It lowers cholesterol levels, prevents cardiovascular disease, protects the liver, promotes digestion, regulates the intestine, nourishes the skin and scalp.

6.WOOD FRUITS

These fruits / berries are tasty, and can represent the "sweet moment" of our day, without guilt! In addition to having several cardiovascular benefits, raspberries, blackberries, blueberries and strawberries are rich in polyphenols that are good for the heart, prevent aging, help lose weight, limit cholesterol, lower blood pressure (especially in menopause) and are a important source of folic acid.

Mushroom and sausage pizza – highly hydrated dough – Gordon Ramsay’s version

There Mushroom and sausage pizza – highly hydrated dough provides a dough that contains very little yeast (3 grams) and a greater amount of water than traditional pizza recipes. With a leavening therefore even longer than in traditional times.

It is a dough also known as dough Bonci or Bonci pizza. Gabriele Bonci is the famous Roman chef star of the TV program "PIZZA HERO".

A dough characterized precisely by high hydration and for the minimum amount of yeast, it needs longer rising times, about 24 hours.

Even if it will take many hours to rise, you will see that this type of dough will be well alveolate and soft and above all lighter and easily digestible.

So if you want to make pizza for Saturday night, you'll have to knead it the day before!

Let's see the recipe.

Long rising pizza dough

500 g of flour 0
400 g of water
3 g of fresh brewer's yeast
1 tablespoon of salt
2 tablespoons of oil

For the dressing:

tomato (pureed or peeled)
a fresh sausage
a handful of sliced champignon mushrooms
oregano to taste
mozzarella cheese

Preparation

We prepare the pizza with the dough by hand. With these doses come two medium pans.

In a bowl, mix the flour with half of the water. In the remaining water, dissolve the brewer's yeast and add it to the dough.

Add the salt, the oil and always mix in the bowl.

Stir vigorously for two or three minutes, then let the dough rise (covered with a cloth) for about 10-15 minutes.

Then turn the dough (which will be soft) on a pastry board sprinkled with durum wheat semolina flour.

You will not have to knead it, but you will only have to make folds by taking the dough on the sides and closing it inwards. Do this a couple of times.

Then put the dough back in the bowl, cover it with cling film and let it rise in the fridge for about 20-24 hours.

Take the pizza back and leave it for half an hour at room temperature.

Then arrange the dough on a baking sheet and roll it out with your fingers with the help of a little oil.

Let it rest again for about 2 hours in the oven off, with the light bulb.

After the time has elapsed, season your pizza with tomato flavored with salt, oil and oregano.

Then distribute here and there some small pieces of sausage and sliced champignon mushrooms, a handful of plenty of mozzarella, oregano to taste and a nice swirl of oil.

Bake your pizza in a very hot oven at 230 ° -250 ° for 20-25 minutes.

Enjoy your meal!

If, on the other hand, you don't have much time and want to eat pizza at the last minute, opt for a recipe that includes more yeast and shorter times.

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Original recipe Basic dough for Sicilian Rustics – Gordon Ramsay’s version

There Sicilian rotisserie is are gods Rustic leavened of Brioche dough typical of Sicilian cuisine in particular dthe Palermo, where it is also called Palermitan rotisserie! It comes in a dough based on flour, yeast, water, lard from which can be achieved lots of cottages: Small pizzas, Rollò Sicilians, croissants salty, Triangles stuffed, swivels rustic! From neutral taste slightly sweet and from very soft texture to melt at the bite, if you don't know them, they will make you fall in love at the first taste!

Like any traditional recipe, they exist different versions is small variations. What I give you today is there Original recipe of the Sicilian rotisserie, or theperfect base dough taken from my regional cookbook. It's about a quick and easy preparation! L'dough it is prepared by combining all the ingredients together, it can do both with the planetary mixer be by hand ! The original version wants you to use lard, but if you want you can also make a version without lard with butter or theoil! In the ingredients find all variants! From this base dough you can create all types of Palermitan cottages which you prefer and stuff them to taste with Ham cooked, scamorza cheese, cheeses, cold cuts, mixed vegetables, spinach, ricotta! You can choose to make only 1 type or realize the typical Sicilian rotisserie Made of a mix of everything! To you the choice! Excellent either hot and steaming that freddi! Perfect to make for appetizers, Appetizers, Special occasions, Birthdays, Buffet is Carnival together with many other delicious delicacies such as salty Migliaccio, rustic chatter, salted castagnole. Kids will love them too!

Discover also:

La Brioche col tuppo (the typical Sicilian pastry brioche, to be enjoyed plain, with ice cream or granita!)

Sicilian rotisserie recipe

PREPARATION TIMES

Preparation	Cooking	Total
40 minutes (excluding rising times)	15 minutes	55 minutes

Ingredients

Quantity for 30 pieces
Basic dough: 250 grams of flour '00 250 grams of flour 0 10 gr of fresh brewer's yeast or 1/2 sachet of dry brewer's yeast 250 gr of water 60 gr of lard (or equal quantity of soft butter or seed oil) 50 grams of sugar 10 gr of salt 1 yolk to brush at the end (optional) To fill: 4 – 5 frankfurters 2 – 3 slices of cooked ham or sliced 2 – 3 slices of stretched bacon 70 – 80 gr tomato pulp 50 – 50 grams of smoked cheese 100 gr of boiled spinach extra virgin olive oil Origan salt

Quantity for 30 pieces

Basic dough:

250 grams of flour '00
250 grams of flour 0
10 gr of fresh brewer's yeast or 1/2 sachet of dry brewer's yeast
250 gr of water
60 gr of lard (or equal quantity of soft butter or seed oil)
50 grams of sugar
10 gr of salt
1 yolk to brush at the end (optional)

To fill:

4 – 5 frankfurters
2 – 3 slices of cooked ham or sliced
2 – 3 slices of stretched bacon
70 – 80 gr tomato pulp
50 – 50 grams of smoked cheese
100 gr of boiled spinach
extra virgin olive oil
Origan
salt

Method

How to make the Sicilian rotisserie

First of all mix the flour with the dry yeast, if you use the fresh one, dissolve it in 1 teaspoon of water.

Then add the sugar, mix, finally add the water, knead and gradually add the lard or the butter or oil, make sure that the dough hinges, or becomes elastic, kneading vigorously by hand or with the leaf of the planetary.

Finally add the salt, mix well and form a ball:

Finally let it rise at about 28 ° oven turned off recently until it triples in volume about 3 – 4h:

Turn the dough over on a work surface

How to make Sicilian cottages

First of all, remove the pieces of 25 gr this is the standard measure; if you want you can also make larger cottages depending on your needs.

Then to make the croissants, roll out the dough with a rolling pin, stretch well to at least 13 cm form a triangle, add a little filling in the wide part, in this case ham and smoked cheese, roll up:

For the swivels, stretch the piece to 20 cm, lay some coppata bacon and roll up:

To make the Palermo rollò, make a 20 cm snake and roll it around a sausage cut in half.

As you make them, place them on a baking sheet lined with parchment paper. Let it rest for 40 minutes, then brush with egg yolk if you like:

For the pizzas, just flatten the round piece season with 1 teaspoon of tomato previously seasoned with oil and salt and add to the surface with a pinch of oregano.

For the dumplings just make squares from the initial piece flattening with a rolling pin, stuff with previously boiled spinach and seasoned with oil and salt, add smoked cheese and close the sides with a pinch in the center.

Finally, cook only 1 pan at a time in a very hot static oven at 180 ° for about 15 minutes in the central part. minute more or less varies according to the oven.

Remove from the oven and enjoy yours Sicilian rotisserie

Seal immediately with a contact film as soon as they are cold! in this way they will keep for 3 days!