Tag: Flour

Beccafico sardine skewers with mandarin – Gordon Ramsay’s version

Beccafico sardine skewers with mandarin


These Beccafico sardine skewers they are my creative reinterpretation of a classic of Palermo cuisine. The recipe for a tasty second course of fish, which blends tradition with a pinch of originality.

These mandarin beccafico sardine skewers are an original and tasty way of bringing a piece of Sicilian tradition to the table, but with a touch of freshness and novelty. Perfect for a dinner with friends or a special occasion, to be paired with a good glass of Sicilian white wine*.

Beccafico sardines are a Sicilian dish with deep roots, linked to the gastronomic tradition of the island. The name “beccafico” derives from a little bird greedy for figs, whose meat was appreciated by the Sicilian nobility of the 19th century. The popular version replaced the bird with sardines, abundant and cheap, enriching them with local ingredients such as raisins and pine nuts.

In my interpretation of the beccafico sardines recipe, the juice and slices of mandarin replace the orange, giving a fresh and delicate note.

Instead of the classic pan, I thought of transforming this dish into single-portioned skewers, fun and easy to serve at the table.

If you like sardines and want to dare even more, then I recommend you take a look at my Beccafico sardine meatballs with fennel. You will love them!

origin, benefits, cultivation and recipes – Gordon Ramsay’s version

basil properties and benefits


With the arrival of the beautiful season on our tables comes the basil which has an intense aroma and gives an excellent flavor to all our dishes, from pizza to pasta, including minestrone and salad.

This plant with very green leaves and an irresistible scent is not only very fragrant and delicious, but hides many beneficial properties for health

Basil: origin and variety

The basil (Ocimum basilicum) is a herbaceous plant native to the tropical areas of Asia and India, widespread throughout the world for its use in both culinary and medicinal fields.

The origin of the name “basil” has its roots in the Latin “basilicum”, which in turn dates back to the ancient Greek “basilikón phutón”, which means “royal plant” or “king’s plant”.

Belonging to the family of Lamiaceaethis plant is known for its bright green leaves, often used fresh to flavor a wide range of dishes.

What many don’t know is that there are different varieties of this aromatic plant, each with unique characteristics that influence appearance and flavor. Among the most common are:

  • Genoese basil – Also called giant, this variety has very large and very wide leaves. It is what is usually used to prepare the pesto sauce. This variety is a DOP product.
  • Neapolitan basil – The Neapolitan curly basil It has a real smell of mint with slightly smaller leaves it is summery and suitable for fish dishes.
  • Lemon basil – Characterized by a fresh lemon aroma, it is perfect for flavoring fish dishes and for giving a refreshing note to cocktails and summer drinks.
  • Basil Thai – With smaller leaves and a more intense flavor, this variety is often used in Thai cuisine, in dishes such as green curry and soups.
  • Cinnamon basil – With a scent reminiscent of cinnamon, the basil cinnamon adds an interesting twist to sweet dishes and desserts.
  • Greek basil – It has a more compact appearance, oval and small leaves (more similar to those of thyme) and a decidedly intense flavour.

Basil: properties and benefits

basil properties and benefits

In addition to its use in cooking, the basil offers a series of benefits for health thanks to its nourishing and medicinal properties. What is basil good for?

  • Rich in antioxidants: Contains a variety of antioxidant compounds, such as flavonoids and polyphenols, which help fight oxidative stress in the body and reduce the risk of chronic diseases.
  • Anti-inflammatories: Compounds in essential oils, such as eugenol, have been shown to have anti-inflammatory properties, useful in treating conditions such as arthritis and inflammatory bowel disease.
  • Antibacterial: Eugenol has also proven to be effective in the action of counteracting microbes and bacteria of the Staphylococcus and Enterococci genus among many others.
  • Immune system: Thanks to its content of vitamin C and other nutrients, it can help strengthen the immune system and protect the body from infections.

How to use basil in cooking

basil recipes

The basil it is incredibly versatile and can be used in a wide range of dishes, from starters to desserts. Here are some ideas:

  • Pesto – The pesto saucebased on basil fresh, pine nuts, garlic, cheese and olive oil, it is a classic of Italian cuisine, ideal for seasoning pasta or for flavoring sandwiches and bruschetta.
  • Salads and cold dishes – Just add fresh basil leaves to salads for a touch of freshness and colour. The combination of tomatoes is also excellent, mozzarella and basil for a traditional caprese salad.
  • Hot dishesYou can add the leaves towards the end of cooking to preserve their fresh and aromatic flavour. It is delicious in dishes such as risottos, sauces and soups.
  • Condiments and sauces – Not only basil pesto. The aromatic plant can be used to enrich condiments and sauces, such as sauce tomato with basil or basil flavored butter.
  • Sweets and desserts – It may seem strange to some, but the basil offers the opportunity to experiment with unusual sweet combinations in desserts such as ice cream, sorbet, fruit salads and cakes.

How many basil leaves can you eat per day? The basil He has not contraindications particular, given that the substances contained would only have negative effects if consumed in the order of more than 2 kg per day. So let’s go ahead and use it.

How to grow and grow lush basil

The success of basil to cultivation it is first of all linked to choosing a variety suitable for the local climate and preparing well-drained and fertile soil.

You can sow seeds directly into the soil after the last spring frost or transplant seedlings from a nursery after hardening them off.

How to care for a potted basil plant? You need to keep the soil moist and make sure the plants receive at least 6-8 hours of direct sunlight per day. Pinch off branch tips regularly to promote compact growth and harvest leaves when plants are robust.

How to store basil

how to preserve basil 1

Basil embellishes summer recipes with a truly unique colourful, fragrant and inviting touch. Yet it loses its characteristics with the arrival of the cold.

Anyone who doesn’t want to give up herbs even in winter should learn how to preserve basil for the winter impeccably.

Store fresh basil

Let’s start to understand how to store fresh basil short term (1 week): choose the greenest leaves and place the bunch in a container full of water (if it has roots) away from light or wrap the stems with slightly wet kitchen paper and place it in the upper part of the fridge .

Freeze the leaves in the freezer

The easiest and fastest way to preserve basil is to freeze the leaves in the freezer. This way it will be possible to use it in the kitchen throughout the year. In this case how to preserve basil?

All you need to do is wash the basil leaves, pat them dry with a clean cloth and let them dry on a baking tray lined with foil.

Immediately afterwards it is necessary to put the tray in the freezer for a couple of hours and then divide the portions into food bags or airtight containers.

In short, nothing new. Let’s say that how to store basil in the freezer it’s one of the first tricks you learn.

Store fresh basil in salt

Maybe not everyone knows how store fresh basil in salt, yet this method ensures the preservation of basil leaves for a long time.

Simply wash and dry the basil leaves and place them in an already sterilized airtight jar: arrange the leaves, pour in the fine salt and proceed in this way (concluding with the salt).

At this point you need to crush the layers with the back of a teaspoon, close carefully and store the jar in a cool, dry place.

Actually know how to preserve salted basil it is not enough to obtain an excellent result as you must be careful to add salt after each use and not to flavor the recipe too much.

Store the leaves in oil

Know how to preserve basil in oil it brings with it the advantage of always having a perfect base available for preparing basil pesto.

Just wash, dry and chop (optional) the basil leaves, pour in EVO oil and a little salt and transfer everything into sterilized glass jars with airtight closures. Close and place them in the fridge or freezer.

When you decide to use this type of preparation for pesto then you need to take out the mixture and season with garlic, pine nuts and cheese. Be careful to consume it within a few weeks.

Store the dried leaves

Another trick for store the basil for the colder months is to give life to the drying process. It is one of the most long-lasting methods. So how to store dried basil?

All you need to do is dry the basil: extract the leaves with a few centimeters of stem, wash with running water and dry them with a dry cloth.

At this point it is necessary to tie the leaves with kitchen string, hang the bunches on a hook and leave to dry for at least 10 days in a dry place exposed to the sun, but not subject to drafts.

Alternatively you can dry the basil by placing the leaves on a baking tray lined with baking paper and placing them in a preheated oven at 50 degrees for 15-20 minutes.

At the end it will be necessary to collect the bunches, break up the basil with your hands and transfer the chopped mixture to a spice rack.

Chili con carne: Original recipe and useful tips! – Gordon Ramsay’s version

chili con carne original recipe - Recipe by Tavolartegusto


The Chilli with beef it’s a very tasty dish from the Tex-Mex cuisine (Mexican and Texan). This is one stew Of minced beef, beans, peppers, tomato, onion, chili (The Kilos) And fragrant spices like cumin and paprika. From the creamy consistency albeit in pieces And intense flavour And spicy delightful! Meat with chili is not only perfect for filling the famous Burritos! But also to serve as second or single dish accompanied by crunchy nachos or toasted tortillas as tradition command! In short, one mouth-watering goodness That is born towards the end of the 19th century to San Antonio, Texas on the border with the Mexico. For work of the women of the people of Hispanic originsjust call ‘chili reinas‘. Who prepared it and sold it in the markets to cowboys and soldiers. This is how it became increasingly popular in the United Statesand today among the most loved foods in the world! You want Prepare it at home too? Here she is Recipe cash Useful tips ; illustrated with step by step photos which will help you in the realization of Perfect chili con carne own like at a Mexican restaurant !
chili con carne original recipe - Recipe by Tavolartegusto

Like any traditional recipe there are different versions And small variations they can make a difference. The one I give you today is the Original recipe of the Chilli with beef taken from my international cuisine manual, compared with various authoritative sources. It’s a preparation easy but it is essential use the right ingredients to find the typical taste: minced beef, I recommend not too lean. THE red beans or black. Not other types. Hot peppers are the famous ones Jalapeño grown in Mexico which if you can’t find replace red chili pepper. Perfect to consume heat And smokingin winter evenings with friends or family. If you intend to make a beautiful Mexican dinner , also add the Guacamole and the unsurpassed Tacos! Trust me, la wonderful figure is guaranteed!

Do you like meat stews? discover also:

Gulash (the typical stew of Hungarian cuisine)

Chili con carne recipe

PREPARATION TIMES




Preparation Cooking Total
20 minutes 1h 1 10 minutes 1 hour and 30 minutes

Cost Kitchen Calories
Medium Mexican 178 Kcal

Ingredients





Quantity for 4 people

  • 800 g of not too lean minced beef
  • 300 – 400 g of meat broth
  • 500 g of boiled red or black beans (the raw weight is approximately 350 g)
  • 500 g of tomato puree
  • 250 g of red peppers (alternatively green)
  • 200 g of white onion
  • 2 jalapeño peppers (alternatively 1 fresh spicy red pepper)
  • 1 clove of garlic
  • 1 tablespoon sweet paprika
  • a teaspoon of cumin
  • a teaspoon of coriander powder + a few leaves of fresh coriander for garnish if you can find it
  • 1 tablespoon of sugar
  • extra virgin olive oil
  • cayenne pepper (which you can replace with ground black pepper)
  • salt

Tools

  • cast iron pot that cooks slowly without burning, spreading the heat evenly

Method

How to make chili con carne

First of all, heat 2 tablespoons of oil in a pan (preferably cast iron or with a thick bottom, this will help it cook evenly without burning), heat it and add the minced meat and leave to brown over a high heat for 5 minutes, then add a ladle of boiling broth and cook for another 5 minutes until the broth is completely absorbed by the meat.

Finally, transfer the meat to a serving dish and leave aside.

Then, in the pan you just used, add 2 tablespoons of oil and the peeled and crushed garlic, let it brown for a few seconds.

Then add onions and peppers cut into pieces of approximately 1 cm, the chopped chilli pepper from which you have removed the seeds and the sugar and leave to brown for 3 minutes. how to make chili con carne - Recipe by Tavolartegusto

Slowly add the cumin, paprika and coriander, stir well, leave to flavour, then add a ladle of broth and leave to cook until the liquids are completely absorbed in this case too, so for around 7 – 8 minutes

At this point, add the minced meat set aside, stir well and leave everything to flavor on a high heat for 2 minutes.

Finally add the tomato puree:

cooking chili con carne - Recipe by Tavolartegusto

stir well and mix completely over a gentle heat, then add the remaining boiling broth and at this point cook over a low heat with a lid for about 1 hour, taking care to stir every now and then.

Attention, I advise you to check the humidity of the mixture at this stage! Chili con carne it must not dry outbut result soft and creamytherefore always keep the heat very low and add 1 – 2 tablespoons of additional broth if necessary.

After the indicated time you can add the previously boiled beans together with 1 glass of cooking liquid

meat with chili procedure - Recipe by Tavolartegusto

Then let it boil, close with a lid and leave to cook for another half hour on a low heat.

Only at the end of cooking add salt and pepper.

The meat with chilli is ready when it has reached a brick-coloured colour, it is compact, creamy, neither liquid nor too dry!

Here’s yours ready Chilli with beef! in the oven you also see some Tortilla triangles

chili con carne recipe - Recipe by Tavolartegusto

storage

It keeps very well in the fridge for about 2 days in an airtight container. You can also freeze in practical single portions and defrost slowly in the fridge.

If you love this type of dishes, also discover my collection of second courses

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