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How to cook courgettes – AltroFood – Gordon Ramsay’s version

Carbonara when it was invented


The zuchinis they represent one of the most versatile and loved vegetables in the kitchen. Their ability to adapt to different cooking techniques and their delicacy in taste make them the protagonists of countless recipes. Know how to cook them correctly is essential to enhance their flavor without overpowering it, while at the same time maintaining their nutritional properties. Whether you are an amateur or a professional in the culinary sector, mastering courgette cooking techniques will allow you to enrich your gastronomic repertoire with simple but impressive dishes.

How to cook courgettes

Courgettes can be cooked in many ways, each of which enhances different aspects of their flavor and texture. There steam cooking it is ideal for those looking for a healthy method, as it best preserves nutrients. Just cut the courgettes into rounds or sticks, place them in a steamer and cook them for about 5-7 minutes. This method keeps the crunchiness of the courgettes intact, making them perfect to then be seasoned with a drizzle of oil and spices to taste.

There cooking in a pan it is perhaps the most common and allows you to obtain soft and tasty courgettes. It is important to heat the pan well with a drizzle of oil and add the courgettes cut into rounds or cubes. Add salt to taste and cook over medium-high heat for 5-10 minutes, stirring frequently. This method is ideal for quick and tasty preparations.

For those who love more intense flavours, the baking it’s the right choice. Cut the courgettes into slices, season them with oil, salt, aromatic herbs and, if you want, sprinkle with parmesan. Place them on a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 20-25 minutes, until they become golden and crispy.

Finally, for an original and tasty idea, you can try the crunchy courgette flatbread, a recipe that you can find here: Crispy Courgette Schiacciata. This preparation combines the simplicity of courgettes with a unique crunchiness, perfect to serve as an appetizer or side dish.

In short, courgettes offer a wide range of possibilities in the kitchen. Experimenting with different cooking techniques will not only allow you to discover new flavors and textures, but also to make the most of this much-loved vegetable. As we have seen, each method has its own peculiarities and can be chosen based on the desired result. So, don’t hesitate to put these tips into practice to enrich your dishes with perfectly cooked courgettes.

Carbonara with cooked eggs, the trick to make it super creamy and good but suitable for everyone – Gordon Ramsay’s version

bacon and egg


bacon and egg

There classic carbonara we know it is made with raw eggs, but in this way many have to give it up to avoid running the risk of egg-related diseases. Pregnant women in particular cannot eat at all raw eggs and so they are forced to give up this delicacy. But there is a way to eat an excellent carbonara, super creamy even by cooking eggs. Let’s see how.

Carbonara with cooked eggs

Ingredients

  • 400 g of spaghetti
  • 200 g of bacon
  • 5 hard-boiled egg yolks
  • 2 handfuls of pecorino
  • salt
  • Pepper

Preparation

The procedure is the classic one, but slightly longer since we will have to cook hard-boiled eggs first and then prepare the cream. So let’s boil the water and then drop in the eggs. Let them cook for ten minutes and then remove them. Let them cool and then shell them.

We then obtain the yolks and separate them from the whites. Once this procedure is done, set the reds aside and place them in a bowl. Now let’s move on to the preparation of classic carbonara. We cut into strips the pillow and then put it in the pan to sweat it. Low flame and wait for the fat to melt. Let’s say someone adds more fat to the fat. So if you want you can add a drizzle of oil to make it melt better.

We wait for it to become crunchy and melt all the fat. We separate the bacon from its fat. Since it is still hot, we pour the latter (the fat) into the bowl where the egg yolks are (already flaked) and begin to press well. We also put on the water for the pasta and add the pasta as soon as it boils. Let’s salt the water and use a little cooking water with pecorino cheese to create a perfect cream with the egg yolks.

We drain the pasta directly into the pan greased with fat and complete the cooking. Turn off the heat and mix everything with the cream. We mix everything and also add a part of the bacon and then garnish each dish with the leftover bacon. Enjoy your meal.

Read also: Spaghetti alla Masardona, the most loved dish in the Neapolitan neighborhoods, just two simple ingredients and lots of flavor. A kindness

bacon and egg

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Smashed brussels sprouts in air fryer – Gordon Ramsay’s version

Smashed brussels sprouts in air fryer


These smashed sprouts they are my creative and tasty reinterpretation of traditional Brussels sprouts, designed for those looking for a new and quick way to enjoy this winter vegetable. A crunchy and spicy finger food to serve as an aperitif or as a delicious side dish.

A simple recipe, which combines the natural sweetness of sprouts with an irresistible crunchiness obtained thanks to cooking in an air fryer.

Brussels sprouts, native to Northern Europe, are a winter vegetable rich in vitamins C and K, fiber and antioxidants, celebrated for their beneficial properties in strengthening the immune system and promoting digestive health.

Just like smashed potatoes, Brussels sprouts should be boiled or steamed and then “mashed”. To do this I recommend using a meat tenderizer or the bottom of a glass. A brush of extra virgin olive oil will help the breading stick.

In fact, I wanted to flavor my smashed sprouts with a mix of spices* such as paprika, cumin and coriander, to give even more warmth and depth to their slightly sulphurous flavour. The finishing touch? The combination with Tahini, the sesame cream widely used in Middle Eastern cuisine which goes perfectly with the intense flavor of the brassicas.

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