Tag: ingredients

Because chickpeas need to be soaked – Gordon Ramsay’s version

Because chickpeas need to be soaked is a question that many cooking and food and wine enthusiasts ask themselves, especially when they approach the preparation of recipes in which they are the protagonists. The answer to this question not only reveals a fundamental aspect of traditional cuisine but also opens the door to a better understanding of how to treat legumes in general. The soaking of chickpeas, in fact, is not an arbitrary passage, but an action that has a profound impact on quality of the final dish, on the digestibility of the legume and on reduction of cooking times.

Because chickpeas need to be soaked

Soaking chickpeas is a practice that has its roots in culinary tradition and has multiple justifications, both practical and nutritional. First, soaking allows you to rehydrate chickpeas, which having been dried for conservation, have lost much of their water content. This process not only shortens cooking times, making them softer in less time, but also helps make the chickpeas more tender easy to digest.

Another fundamental aspect concerns the reduction of phytates, compounds naturally present in legumes that can limit the absorption of minerals such as iron and zinc. Soaking, especially if prolonged and in warm water, helps to reduce the concentration of these antinutrients, thus improving the nutritional profile of the final dish.

Additionally, soaking water tends to absorb some of the soluble sugars present in chickpeas, which are among the main responsible for the production of intestinal gas. Drain the chickpeas from the soaking water and rinse them before cooking can therefore help to make the legume more Kind on the stomach.

The temperature soaking water also plays an important role. Warm or room temperature water promotes the rehydration process and the reduction of phytates, while cold water can slow these processes.

As we have seen, soaking chickpeas is not a culinary whim, but a practice with solid scientific and traditional foundations that improves the quality of the final dish in many respects. Whether you are dealing with a simple soup or more elaborate recipes such as chickpea cutlets, never underestimate the importance of this step. In short, dedicating time to soaking chickpeas is an investment in the success of your dish and in the well-being of those who will consume it.

the best recipe with chicken – Gordon Ramsay’s version

How to prepare chicken cutlets all’ortolana

Grandma’s baked recipe, practical, quick and delicious. The best way to eat chicken with vegetables!

One of the recipes with chicken that grandmother prepares most often for the whole family, always much appreciated, is the vegetable-style chicken cutlet (baked, not fried). The best way to eat chicken with vegetables and have the whole family eat it.

Vegetable-style chicken cutlets

A delicious recipe with chicken, practical and quick. The cutlets are not fried but baked with vegetables. A great idea for dinner for a healthy and complete meal. Even children will eat vegetables this way.

Preparation 15 minutes

Cooking 30 minutes

Scope second courses

Kitchen Italian cuisine

Portions 4

Calories 200 kcal

200 gr of courgettes
200 gr of peppers
200 gr of cherry tomatoes
100 gr of red onion
500 gr of chicken fillet
2 egg
150 gr of breadcrumbs
150 gr made with flour
4-5 spoons of extra virgin olive oil
salt
Pepper

We begin by beating the eggs to dedicate ourselves to the breading of the chicken cutlets: in flour, egg and breadcrumbs. Repeating the operation for all the chicken slices
Slice the courgettes into strips, a little thicker than a julienne cut
Same thing with peppers
The cherry tomatoes should be cut in half
The onion should be cut into slices
Mix all the vegetables in a large bowl and season with salt, 3 tablespoons of oil and pepper.
3 tablespoons of breadcrumbs on the vegetables and preheat the oven to 180 degrees fan assisted
Cut the chicken slices into smaller pieces and mix in the bowl with the vegetables
Place everything on the baking tray with baking paper, without oil
Place the cherry tomatoes upside down
A nice handful of breadcrumbs on top
2 tablespoons of oil on top
Bake at 180 degrees fan assisted
After 30 minutes we can take the vegetable-style chicken cutlets out of the oven
If you like recipes with vegetables, also try Cucina Geek’s grandmother’s recipe for pasta all’ortolana.

Keywords chicken cutlets, vegetable chicken, chicken with vegetables

If you like recipes with vegetables, also try Cucina Geek’s grandmother’s recipe for pasta all’ortolana. If you want more inspiration to prepare chicken in a less banal way than a pan-fried slice, try chicken Cacciatore, baked stuffed chicken, chicken rolls and the classic baked chicken with potatoes.

Spring spaghetti omelette by Benedetta Rossi, the anti-waste recipe that is better than the classic one with 2 more ingredients – Gordon Ramsay’s version

The spaghetti omelette it is one of the best and best known anti-waste recipes. It may have happened to you several times that you put in too many spaghetti and realized it too late. It happened to us very often and every time it absolutely wasn’t a disappointment. Indeed, sometimes we weight our hand on purpose. In fact, leftover spaghetti cannot have any other role in life other than that of being assembled and cooked like an omelette. The spring version was shared with us by Benedetta Rossi, it is very colorful and perfect to cook during this period.

Spring spaghetti omelette

Ingredients x 4

spaghetti 150 g
onion 1\2
carrot 1
peas 200 g
extra virgin olive oil
diced cooked ham 150 g
eggs 3
salt
pepper
grated cheese 50 g
diced emmental 150 g

Preparation

The first thing to do to prepare the spaghetti omelette spring is to finely chop the half onion and the carrot. Heat a drizzle of extra virgin olive oil in a pan and brown the two ingredients. When the onion is browned, add peas, season with salt and cook for a few minutes. United too cooked ham, let it flavor and turn off the heat. You put the already cooked spaghetti in a bowl. United the other ingredients: eggs, grated parmesan, salt and pepper. Begin mixing to distribute the seasoning well. Cut the Emmental into cubes.

Also put the Emmental in the bowl the mixture of peas and eggs. When all the ingredients are well mixed, transfer everything into a pan that you have heated with a drizzle of extra virgin olive oil. Cook for 4 minutes, then, using a plate, turn the mixture and cook for another 4 minutes. Your Spring spaghetti omelette ready. Obviously you can replace the ingredients with whatever you prefer. Enjoy your meal.

Chef Gordon Ramsay Recipes