Tag: hot pepper

How to preserve garlic, 12 useful tips – Gordon Ramsay’s version

How to preserve garlic, 12 useful tips - Creative in the kitchen

How to preserve garlic, 12 useful tips - Creative in the kitchen

L'garlic is a bulbous cultivated plant, and belongs to the family of Liliaceae. It has Asian origins and its main use is as a condiment, but it is also commonly used for therapeutic purposes due to the properties jointly attributed to it by science and popular traditions. Widely used in Italian cuisine, the characteristic smell of garlic is due to numerous organic sulfur compounds includingalliin and its derivatives, such as allicin and disulfide of diallyl.
If garlic is not well preserved it cannot be used and can easily sprout, like potatoes and onions.

How to preserve garlic in a perfect way and to make it last longer?

• First of all, when buying garlic, choose bulbs firm to the touch and without signs of germination. Avoid buying bulbs that are too dry, shriveled, soft or stored in the refrigerated counters of supermarkets.

• Eliminate i residues of soil with a dry cloth.

• The temperature ideal for storing garlic is around 12 ° C. Maximum 15 ° C.

• Arrange your garlic heads in a bag of food grade paper (such as bread) or a large mesh fabric.

• Humidity, winter frost and too much light damage garlic in both cloves and bulbs.

• If the outside temperature is hot, in summer, still avoid storing garlic in the refrigerator, but prefer a cool and dry place in the house.

• Many make the mistake of storing it in the refrigerator, the humidity of the refrigerator favors the onset of mold.

• Prefer a place that has a good air exchange.

• Do not use plastic bags or containers.

• The whole bulb keeps much longer. There duration of garlic is reduced when the bulb is divided to remove the individual cloves.

• If stored well in the pantry, a whole head of garlic can last up to 8 weeks. The individual cloves of garlic, on the other hand, last a maximum of 10 days.

• To extend the shelf life of your garlic is possible also freeze it, perhaps chopped or sliced ​​(to be easily ready for use) and placed in a food bag. The garlic frozen it can be kept in the freezer for about 6 months.


Chickpea and vegetable cream – quick and healthy recipe – Gordon Ramsay’s version

chickpea and vegetable cream

There chickpea and vegetable cream it's a quick and healthy recipe, one of those recipes so simple and ready in 5 minutes, but which contain all the flavor of poor but healthy cuisine.

The chickpea cream is quickly prepared using ready-made boiled vegetables (the one you buy in the supermarket fridge counter) and dried boiled chickpeas.
Without sautées and without other ingredients apart from good extra virgin olive oil and a pinch of granular nut.

To shorten the time, of course, you can also use the chickpeas in a jar, but prefer the dry ones which you can also use the cooking water.

A warm and satiating cream it is what it takes to restore yourself in the evening after a tiring day. Soups and broths in general are gods comfort food excellent that allow us to satisfy the palate and warm the body.

Let's see the recipe.

Chickpea and vegetable cream – quick and healthy recipe


  • two ladles of chickpeas boiled with a little of their water + a ladle of chickpeas to garnish
  • a spoonful of extra virgin olive oil
  • a sprig of rosemary
  • half a teaspoon of granular vegetable nut
  • a handful of boiled vegetables such as turnips or chicory
  • salt
  • pepper
  • bread bruschetta to garnish

chickpea and vegetable cream


Put the chickpeas in a saucepan considering three ladles per person. Also add a couple of ladles of their cooking water or tap water.

Add the nut, a tablespoon of oil, black pepper, a sprig of rosemary and cook for 5-7 minutes. Those who like it can also add a clove of garlic.

Then, remove the rosemary and garlic and blend everything together.

Adjust with the amount of water as the cream should be quite thick.

Once the chickpeas have been reduced to a cream, add some pieces of boiled vegetables. In this case they are turnips, but any vegetable is fine, preferably bitter.

Also add a ladle of whole chickpeas.

One minute on the fire then transfer the chickpea cream to the plates. Serve with toasted croutons.

Enjoy your meal!

Also try this soup with lentils:

Lentil and potato soup simple recipe


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Sardinian meatballs a beccafico and fennel – Gordon Ramsay’s version

Sardinian meatballs a beccafico and fennel

I present to you my sardine meatballs a beccafico: my personal reinterpretation of a famous Sicilian dish. Small nuggets of taste interspersed with slices of baked fennel and scented with lemon.

You can use fresh sardines, increasing the cooking times a bit, or transform these sardines into a pantry recipe, using canned sardines. In fact, fish preserves are a very precious pantry ingredient, an indispensable ally of many of my “save dinner” recipes.

The traditional recipe (even if the versions are really many and rich in local nuances) provides that the sardines are rolled and stuffed with stale bread, pine nuts and raisins. Instead, I chose to use all these ingredients in the dough for the meatballs (how strange, I never do!) and combine them with slices of fennel instead of citrus wedges. However, I sprinkled with lemon juice and sprinkled with the rind of its untreated peel before baking. For the appearance, on the other hand, I was inspired by recipe by Gessica, putting my meatballs on a skewer and alternating them with the fennel layers.

But let's come to us and the recipe for my sardine meatballs a beccafico, baked au gratin with fennel and many ingredients from the pantry.

Sardinian meatballs a beccafico and fennel

ingredients for 20 sardine balls a beccafico


  • 100 g of canned sardines
  • 1 egg
  • 1 fennel
  • 2 slices of stale bread
  • 1 tablespoon of raisins
  • 1 tablespoon of toasted pine nuts
  • 2 tablespoons of olive oil
  • 1 organic lemon (with edible peel)
  • a bunch of aromatic herbs to taste
  • Salt and Pepper To Taste
  • extra virgin olive oil to taste


First I prepared the ingredients for the meatballs, combining raisins, pine nuts, beaten egg and canned sardines, carefully drained, in a bowl. I blended with the help of a fork (I like the coarse and irregular consistency, as well as feeling all the ingredients intact, so I didn't blend).

With one of the two slices of bread I made some breadcrumbs, which I used to make the mixture firmer and more compact (if necessary you can add more, up to the desired consistency). I peppered and, with wet hands, I formed elongated meatballs. I haven't salted because the flavor of the fish is enough for me, but feel free to adjust the taste to your liking.

Meanwhile, I cleaned the fennel (keeping the "beards" for the final decoration) and obtained some wedges, which I inserted between one meatball and the other, skewered everything with skewer sticks (in my metal case like these *). I greased a small pan and placed my meatball skewers, sprinkled them with lemon juice (preserving the skins) and baked, static oven, at 180 degrees for about 30 minutes.

5 minutes from the end of cooking, I sprinkled the sardine meatballs with the second slice of bread, reduced to crumbs, and mixed with a finely chopped herbs, the grated lemon peel, the oil, this time extra virgin, and a sprinkling of pepper.

I finished cooking and served my sardine meatballs a beccafico on the table with the green fennel "beards" and a drizzle of raw oil.


Sardinian meatballs a beccafico and fennel

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