Tag: carrots

Hummus as it is read – MoltoFood – Gordon Ramsay’s version

Carbonara when it was invented

[ad_1]

The question about how to read “hummus” is more than legitimate and reveals a curiosity that is not only linguistic but also cultural. In an era in which interest in ethnic cuisine and its correct pronunciations has significantly amplified, it becomes essential to study not only the ingredients and preparation techniques, but also the way in which names and terms are correctly articulated. This is not only a question of respect for different culinary cultures, but also to enrich one’s knowledge in the gastronomic field. Furthermore, knowing how to pronounce correctly the name of a dish can also avoid embarrassment or misunderstandings when you find yourself ordering in a restaurant or discussing cooking with friends and acquaintances.

How do you read Hummus?

The correct pronunciation of “hummus” is a topic that arouses curiosity and sometimes debate. Originally from Middle Easthummus is a spread made from chickpeastahini (sesame paste), lemon juice, garlic and olive oil, which has become popular around the world for its rich flavor and versatility. But how do you pronounce this term correctly?

In Italian, the most accepted pronunciation tends to be “ummus”, with the accent on the first syllable and the initial “h” almost silent, in line with the phonetic adaptation of many foreign words in our language. However, it is important to note that, depending on the region of origin, the pronunciation can vary slightly. For example, in some areas of the Middle East, the initial “h” is pronounced more markedly.

Despite these variations, what is fundamental is the appreciation for the cultural and gastronomic richness that hummus represents. This delicious spread can be enjoyed in many variations, each of which reflects the culinary traditions of the place where it is prepared. For those who want to try making hummus, here are two recipes to try: a traditional one with sautéed cherry tomatoes (recipe here) and a more spring-like one with baby spinach (recipe here).

In short, regardless of the pronunciation you choose to adopt, the important thing is to let yourself be involved by the passion for cooking and the desire to explore new and different flavors. As we have seen, hummus is much more than a simple chickpea cream: it is a bridge between cultures, an invitation to discover and appreciate the differences that enrich the vast world of gastronomy.

[ad_2]

Spaghetti alla Carlofortina, the first Sardinian dish from the Island of San Pietro. They are made in 5 minutes with canned tuna, creamy and delicious – Gordon Ramsay’s version

carlofortina

[ad_1]

Pasta alla Carlofortina is a typical delicacy of Carlofortea village in south-western Sardinia, on the island of San Pietro. This first course, rich in flavor and tradition, is ideal for a Sunday lunch with the family or a fish-based dinner with friends. The recipe is influenced by Ligurian cuisine, since in 1738 the inhabitants of Pegli, a neighborhood of Genoa, settled in this area after emigrating from the Tunisian city of Tabarka. And in fact, among the ingredients we find the basil pesto which, together with tuna and at trofie creates an irresistible symphony of flavors. It is, therefore, a perfect recipe for those looking for a seafood dish with a touch of tradition and history.

Sardinian trofie from the village of Carloforte

Ingredients for 4 people

  • 380 g of dried trofie or spaghetti
  • 320g of tuna
  • 260 g of cherry tomatoes
  • 200g basil pesto
  • extra virgin olive oil, salt, fresh basil to taste
  • half a glass of white wine
  • 1 clove of garlic

Preparation

Start by cutting the diced tuna regular. Then, heat a drizzle of oil in a non-stick pan, add a clove of garlic and let it brown slightly. Add the diced tuna and fry for about 2 minutes. Add the white wine, then remove the tuna from the pan and set it aside on a plate.

In the same pan, add the cherry tomatoes washed and cut in half. Season with salt, cover with a lid and leave to cook over low heat for about ten minutes, until the cherry tomatoes have wilted. Turn off the heat and put the tuna back in the pan.

In the meantime, cook the trofie in plenty of lightly salted boiling water. Once cooked, drain and transfer to the pan with the tuna and cherry tomato sauce. Add the basil pesto and mix well with a wooden spoon to blend the flavors. Arrange the pasta alla carlofortina on a serving dish, garnish with a sprig of fresh basil and, if you like, sprinkle with parmesan cheese. Serve and enjoy. Enjoy!

Read also: Trofie della Sirena, what is added to clams for a creamy and delicious first course. The ancient recipe of the Neapolitan grandmother

carlofortina

navigate_before

navigate_next

[ad_2]

Anti-waste stale bread pizzas – Gordon Ramsay’s version

Anti-waste stale bread pizzas

[ad_1]

Bread, even stale bread, is a very precious ingredient and, to recover it, these anti-waste bread pizzas they are perfect.

The art of recovery in the kitchen is a practice that I am very passionate about, a tradition that is lost over time. In fact, in many cultures, the leftover bread it is never wasted, but rather becomes the main ingredient of simple and genuine dishes.

This bread pizza recipe is inspired by this philosophy: nothing is thrown away and each ingredient finds new life in a different form. My bread pizzas are a perfect example of how anti-waste cooking can be creative and delicious.

All it takes is a little imagination and the result is surprising. They’re easy to make and require just a few ingredients, most of which you probably already have in your pantry.

A recipe is perfect for a delicious appetizera aperitif with friends or even a light lunch. By following a few simple steps, the bread you would have thrown away is transformed into a crunchy and tasty base to accommodate the tomato, mozzarella and the scent of fresh basil.

Furthermore, these pizzas are an excellent opportunity to involve children in the kitchen. They can have fun kneading the bread, rolling out the discs and decorating the pizzas with cherry tomatoes and mozzarella. It’s a simple way to teach them the importance of not wasting food and making the most of every ingredient. The kitchen thus becomes a place of creativity and learning, where every meal prepared is an opportunity to learn something new.

The bread pizzas are also very versatile: you can customize them by adding other ingredients to your liking, such as olives, capers or grilled vegetables. This makes them perfect to satisfy the tastes of the whole family and to use up other leftovers you have in the fridge.

The simplicity of the stale bread base allows you to experiment with different flavor combinations and always create something unique.

Discover the video recipe of my bread pizzas

You find it on my Instagram channel @lennesimoblog in collaboration with Turn on electricity and gas Coopfor my column “light up your appetite!



[ad_2]

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close