Tag: Celery

Chickpeas are cereals – AltroFood – Gordon Ramsay’s version

The question “Are chickpeas cereal?” is more than legitimate in a context in which the correct classification of food is of fundamental importance, not only for food enthusiasts Kitchen And food and wine, but also for those who follow specific diets or have particular nutritional needs. Understanding whether a food belongs to the cereals or legumes category, for example, can significantly influence the menu planning and daily food choices. Furthermore, this distinction can have a significant impact on nutritional composition of the diet, influencing the intake of proteins, carbohydrates, fibers and micronutrients. Therefore, it is essential to clarify this issue in order to make informed and conscious choices in the kitchen.

Are chickpeas cereals?

THE chickpeas they are not cereals, but rather belong to the dei family legumes. This classification is based on botanical and nutritional criteria that distinguish legumes from cereals due to various characteristics. Cereals, such as wheat, rice or corn, are the seeds of plants belonging to the Gramineae family and are mainly a source of carbohydrates. Legumes, however, such as chickpeas, lentils and beans, come from plants of the Leguminosae family and are known for being a rich source of proteinsas well as containing significant quantities of fibre, vitamins and minerals.

Chickpeas, in particular, are appreciated for their high protein content and for the presence of dietary fiber, which contributes to a prolonged feeling of satiety and the correct functioning of the digestive system. Additionally, chickpeas are a good source of B vitamins, iron, magnesium, zinc and phosphorus, making them a nutritious and healthy addition to any diet.

Confusion between chickpeas and grains may arise from the culinary use of these foods. Chickpeas, for example, can be transformed into flour and used in recipes traditionally associated with cereals, such as bread, pasta or even cutlets. Speaking of cutlets, here’s a delicious recipe to try: Chickpea cutlets.

As we have seen, chickpeas are not cereals but legumes. This distinction is fundamental to understanding the nutritional differences And culinary between these two food groups and to make informed choices in the kitchen. In short, knowing the correct classification of foods is essential for anyone who wishes to follow a balanced and varied diet, making the most of the nutritional properties of the ingredients available.

Chickpeas as a side dish – AltroFood – Gordon Ramsay’s version

Chickpeas as a side dish they are a choice versatile And nutritious which can enrich any meal with their delicate flavor and satisfying texture. These legumes are rich in proteins, fibers And minerals, making them an excellent option for those looking to eat a balanced diet. Furthermore, chickpeas can be prepared in a variety of ways, from simple steamed chickpeas to more elaborate recipes, thus offering a wide range of possibilities to accompany your main dishes. Their versatility makes them suitable for vegetarian diet, vegan And omnivorousensuring that everyone can enjoy their benefits regardless of dietary preferences.

Chickpeas as a side dish

Chickpeas, thanks to them nutritional richness And culinary versatility, they represent an excellent choice as a side dish in many dishes. These legumes can be transformed into a variety of preparations ranging from simple to sophisticated, adapting perfectly to both everyday dishes and more elaborate recipes for special occasions. The key to a good dish of chickpeas as a side dish lies in the choice of ingredients and care in preparation.

One of the most popular recipes to enhance chickpeas as a side dish is that of chickpea cutlets. This preparation, which you can find at the following link Chickpea Cutlets, is a perfect example of how chickpeas can be transformed into a tasty and nutritious dish, ideal for accompanying meat, fish or even as the protagonist of a vegetarian meal.

The preparation of chickpeas as a side dish is not limited only to elaborate recipes. Even simply cooked in a pan with fresh herbs or as a base for nutritious salads, chickpeas always offer a balanced supply of proteins And fibersas well as being a source of iron And potassium.

Incorporating chickpeas into your diet as a side dish is also an excellent way to enrich your meal taste And substance without weighing it down. This legume, in fact, pairs well with a wide range of flavors, from fresh aromatic herbs to citrus fruits, through bolder spices.

In shortchickpeas as a side dish are a smart choice for those looking to vary their diet with tasty, healthy and easy-to-prepare options. As we have seenthere are multiple ways to include chickpeas in our meals, making them a valuable and versatile addition to the table.

Artichoke risotto flavored with lemon – Gordon Ramsay’s version

An artichoke risotto that tastes like spring, fresh and delicate. To bring a fragrant and timeless vegetarian first course to the table.

It is a classic preparation, without too many head twists, ideal for enhancing the intense flavor of artichokes. I just wanted to add lemon zest, which I love very much in combination with this vegetable.

Another small license is the choice of pepper: the Timut pepper*. This variety of pepper, like its botanical “cousin” Sichuan pepper, is a Nepalese pepper with a note reminiscent of grapefruit and passion fruit. An additional citrus nuance that I’m sure will win you over. Alternatively you can use Sichuan pepper or common black pepper.

To make this artichoke risotto, alas, you will have to clean them. But don’t despair, arm yourself with patience and follow my tips to clean artichokes quickly and easily.

First of all I recommend theuse of gloves: they will protect you from the thorns and prevent your hands from being stained by the artichoke.

Start by eliminating the hardest, outer leaves until you get to the heart, with the light, bright colored leaves at the base. Continue by cutting the tip by about 2/3 cm, then cut the stem 2/3 cm from the base and peel it with a mandolin.

With a clean cut, divide the artichoke in half, remove its internal “beard” with the help of a teaspoon or a small knife, checking that there are no remaining thorns.

And now a little twist: dip each artichoke heart thus obtained in a bowl with ice and lemonwhere you will leave it until the time comes to cook them in your risotto.