Tag: gordon

Artichokes – how not to let them blacken – Gordon Ramsay’s version

Carbonara when it was invented


Artichokes: how not to do them blacken is a question that all cooking and food and wine enthusiasts ask themselves at least once. This phenomenon, known as oxidation, not only compromises the aesthetic appearance of the dish but can also negatively influence the flavor of the artichokes. The ability to preserve the bright green color of artichokes is a hallmark of a true culinary expert. Therefore, knowing the tricks and techniques to avoid blackening of artichokes becomes essential for anyone who wants to excel in the culinary art.

Artichokes – how not to let them blacken

When working with artichokes, the first step to preventing blackening is to act quickly. After cutting or cleaning the artichokes, it is essential to immediately immerse them in acidulated water. This solution can be prepared simply by adding the juice of lemon or a little vinegar to water. The acidity prevents oxidation which leads to color change.

Another effective method is to use salt water to soak the artichokes. The salt, in addition to preventing blackening, also helps maintain the consistency of the artichokes during cooking. However, it is important not to overdo it with salt to avoid compromising the final flavor of the dish.

For those looking to preserve not only the color but also the flavor and nutritional properties of artichokes, the use of natural antioxidants such as vitamin C powder is an excellent solution. A teaspoon of powdered vitamin C dissolved in water can do wonders for keeping artichokes fresh and green.

Additionally, the way artichokes are cooked can affect their color. Cooking techniques that limit exposure to air, such as steaming or pressure cooking, can help reduce oxidation.

Finally, for those looking for inspiration on how to prepare artichokes while maintaining their color, the recipe for artichokes au gratin with parmesan can be an excellent starting point.

In short, preventing artichokes from blackening requires attention and care right from the preparation stage. By using appropriate techniques and exploiting the properties of some ingredients, it is possible to preserve the natural beauty of this vegetable, making dishes not only delicious but also visually appealing. As we have seen, with a few simple precautions, artichokes can maintain their vibrant color, enriching every dish with their unique flavor.

Nice and tasty Easter appetizer? The bread bunny with vegetables in sauce, quick and easy – Gordon Ramsay’s version

Easter bunny centerpiece


Easter bunny centerpiece

If you are looking the perfect appetizer for the Easter holidays you are in the right place. Today we will see the recipe for the bread bunny with vegetables in sauce, beautiful and delicious. Imagine what impression it will make on your table, the surprise of the guests and above all the amazement of the children. We are sure that cooked in this way, they will also eat the vegetables used as a filling. The sauce is also truly delicious. We’ll see the recipe Natalia Cattelani led to La prova del cuoco some time ago. In turn, the cook took inspiration from an American site, but she changed it by making the bunny entirely Italian.

Bread bunny appetizer with vegetables in sauce

Ingredients

  • flour 0 800 g
  • water 250 ml
  • fresh brewer’s yeast 1 cube
  • milk 200 ml
  • butter 40 g
  • sugar 2 tbsp
  • salt 3 teaspoons
  • eggs 1
  • pitted black olives 2
  • blanched almonds 2
  • mayonnaise 1 cup
  • mustard 1 tbsp
  • 1 pinch dehydrated garlic
  • anchovy paste soup 1 tbsp
  • chopped parsley soup 1 tbsp
  • chopped green olive soup 3 tbsp
  • chopped gherkin soup 3 tbsp
  • pickled onion soup 1 tbsp
  • carrots 3
  • fennel 1
  • salad tomatoes 2
  • small white cauliflower 1
  • salad 100 g
  • 3 leaves cappuccino lettuce

Preparation

The first thing to do is to prepare the bunny bread appetizer with vegetables in sauce it’s the dough. In a bowl, combine them ingredients: flour, water, brewer’s yeast, sugar, butter, milk, salt. Mix everything until you obtain a homogeneous mixture. Let it rise until doubled. Once ready, divide it in half. With the first part you obtain the belly and the face of the rabbit. Instead, divide the other half into two parts: with one you will make the legs, with the other ears, cheeks and nose. Cut the black olive in half to make the eyes.

The almonds will instead be used for the big teeth, but you have to add them when it is cooked. Brush with the beaten egg and let rest for another 15 minutes. Cook at 180 degrees for 30 minutes. With a knife, hollow out the belly of the rabbit and cover it with the salad leaves. In the center add the sauce you obtained by mixing mayonnaise with all soups. Place the salad on a serving plate accompanied by the other vegetables, then place the rabbit on top. Yours Easter appetizer it’s ready. Enjoy your meal.

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