Tag: blackberry

Why heavy salmon – AltroFood – Gordon Ramsay’s version

In the world of Kitchen and of thefood and winethe quality and the weight Ingredients play a crucial role in the success of a dish. Among these, the salmon It is a popular choice for its versatility and rich flavor. But why is it so important to consider the weight of salmon when choosing it for our recipes? This question not only affects the quality aspect of the product but also its own sustainability and how it can affect the final outcome of the dish. Therefore, understand why the weight of salmon is a factor that should not be underestimated and is essential for anyone who wishes to excel in the preparation of dishes based on this prized fish.

Because heavy salmon

When it comes to heavy salmonwe often refer to specimens that have had the opportunity to grow to a considerable weight and size, a factor that directly influences the quality of the meat and its organoleptic characteristics. Salmon weight is indicative of a number of factors, including the age of the fish and the conditions in which it was raised or lived in its natural environment.

One more salmon heavy tends to have more meat oily And tasty, thanks to a higher concentration of omega-3 fats, known for their health benefits. These fatty acids not only improve the flavor of the fish but also contribute to a firmer texture creamy And rich, which translates into tastier and more satisfying dishes. Furthermore, the size of the fish affects the ease of preparation and presentation of the dish, fundamental aspects for cooking and food and wine enthusiasts looking to impress their guests.

Choosing a heavy salmon it is also an indicator of more fishing and farming practices sustainable. Often, larger fish are the result of farming methods that respect the natural life cycle of the salmon, allowing it to grow in optimal conditions. This not only ensures better quality of the final product but also contributes to the health of aquatic ecosystems.

In short, opting for a heavier salmon is not just a matter of personal taste, but reflects a conscious choice towards high quality, sustainable and tastier products. For those looking for inspiration on how to best prepare this type of salmon, I recommend visiting this link for a recipe that will enhance the qualities of a good heavy salmon.

Cabbage in the kitchen: how to cook it to enhance its flavour – Gordon Ramsay’s version

Savoy cabbage is a versatile and nutritious vegetable that can be used in many recipes to add flavor and texture to dishes. In the kitchen, cabbage can be cooked in different ways to enhance its flavor and create delicious and satisfying dishes. Let’s discover together how to make the most of the potential of this precious ingredient.

Choose and prepare the cabbage

The first thing to do when cooking cabbage is choose a fresh specimen and of good quality. Make sure the leaves are crisp and a nice bright green color. Before using it, it is important to wash the cabbage carefully under running water to remove any soil or pesticide residues.

Cut and blanch the cabbage

To prepare cabbage for cooking, it is necessary cut it correctly. Remove the tough outer leaves and cut the cabbage in half. At this point, you can decide whether to cut the cabbage into thin strips for a crunchy salad or into coarser pieces for a soup or side dish.

Before using cabbage in a recipe, it is advisable blanch it to make it softer and facilitate subsequent cooking. Immerse the cabbage leaves in boiling water for a few minutes, then drain and cool them under cold water. In this way, the cabbage will maintain its lively color and crunchy texture.

Recipes to enhance the flavor of cabbage

Once you prepare the cabbage, you can use it in numerous recipes to create tasty and nutritious dishes. Here are some ideas to enhance the flavor of this vegetable in the kitchen.

Cabbage and potato soup

Cabbage and potato soup is a comfort food dish perfect for cold days. Start by frying the onion and garlic in extra virgin olive oil, then add the cabbage cut into pieces and the diced potatoes. Add vegetable broth and cook until the vegetables are tender. Top with chopped fresh parsley and a sprinkle of black pepper.

Vegetarian cabbage rolls

Cabbage rolls are a rich and tasty dish that will conquer even the most demanding palates. Cook the blanched cabbage leaves in salted water to make them soft, then fill them with a mixture of your choice or you can follow our recipe. Roll up the stuffed cabbage leaves and place them on a baking tray. Bake until the cheese is golden and crispy.

In the kitchen, cabbage can be a versatile and tasty ingredient if cooked correctly. Experiment with different recipes and cooking techniques to discover the best way to enhance the flavor of this precious vegetable.

Savoy cabbage is a versatile vegetable that can be cooked in different ways to create tasty and satisfying dishes. By choosing and preparing cabbage correctly, it is possible to enhance its flavor and obtain surprising results in the kitchen.

Neapolitan pasta omelette, the original recipe! – Gordon Ramsay’s version

There Pasta omelette it’s a appetizers tasty symbol of Neapolitan street food, a must in every Neapolitan fry shop! From do not confuse with the recovered homemade pasta omelette! The Pasta’s omelettes I am small medallions single portion from crust golden batter that enclose a mess creamy of bucatini And bechamel enriched with peas And dried ham! I don’t know if you can imagine the extreme goodness! that we in Naples have the habit of enjoying hot and smoking, while we walk through the alleys of the city! A bit like the Sicilians with Arancini! If you want to know how to make them at home as good as in the rotisserie read carefully!

For the preparation I relied on Original recipe from the classic Neapolitan pasta omelette given to me by my pizza chef and rotisserie friend Except Good, also supplier of the beloved Parigina. He doesn’t make a single mistake! and believe me they are too very easy to realize! The secret to have them perfect both in shape and flavor and the cooling in the fridge of the pan from which to cut the discs with a pastry cup circle. Finally they dip in the batter and they fry in plenty of oil where they become creamy again! alternatively you can also make baked pasta omelettes, for a lighter version, but it’s a different thing. Perfect to serve as aperitif finger food. being very good even coldthey lend themselves very well to being transported on trips out of town and for Easter Monday picnic together with the inevitable Casatiello and the delicious rustic Babà. I also love them to enrich myself Savory buffets ! Try them soon!

Discover also:

The salted Danubio (the typical Neapolitan recipe from the best takeaways!)

Pasta omelette recipe

PREPARATION TIMES

Preparation	Cooking	Total
25 minutes	15 minutes	45 minutes


Bass	Italian	413 Kcal

Ingredients

Quantity for 8 – 10 pieces of 7 cm
For the mess: 250g of bucatini 400 g of Bechamel 50g of frozen peas 100 g of diced cooked ham 200 g of provola For the batter: 200 g of 00 flour 270 g of water salt pepper

Quantity for 8 – 10 pieces of 7 cm

For the mess:

250g of bucatini

400 g of Bechamel

50g of frozen peas

100 g of diced cooked ham

200 g of provola

For the batter:

200 g of 00 flour

270 g of water

salt

pepper

Equipment

Method

How to make pasta omelettes

First of all, blanch the bucatini, particularly al dente, in plenty of water and salt and in the meantime also blanch the peas for a few minutes.

As soon as they are ready, season the bucatini with the béchamel, the peas, diced cooked ham and small pieces of provola:

how to make pasta omelettes - Recipe by Tavolartegusto

Then place the bucatini nice and compact on a baking tray, they must be at least 2 cm thick and flatten.

Cover with cling film and leave 1 or more in the fridge so that they become a single block

Finally, using a 6 – 7 cm pastry cutter, cut out many circles:

how to make omelettes - Recipe by Tavolartegusto

Don’t throw them away scraps that are left overmix them with 1 teaspoon of water and make a pasta omelette, to recover waste!

Once you have made all the pasta omelettes you can prepare the batter of water, flour, salt and pepper

Then dip each omelette in the batter several times so that they are perfectly wrapped and coated with thickness:

batter to make pasta omelette - Recipe by Tavolartegusto

Finally fry gradually in boiling oil until golden brown on all sides. It will take a couple of minutes

Be careful, the frying must be golden and light, not dark or browned. Continue until the ingredients are used up.

If you want to make baked pasta omelettes, once battered, place them on a baking tray lined with baking paper and cook in a preheated static oven at 180° for about 15 minutes, then turn and leave to toast on the highest level for another 3 minutes. – 4 minutes.

Here’s yours ready Pasta omelette Neapolitan

storage

At room temperature for 1 maximum 2 days.