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Fennel salad with citrus fruits – Gordon Ramsay’s version

Fennel salad with citrus fruits


This fennel salad it is not the usual salad, but a cure-all for your health and a pleasure for the eyes with all the flavor and color of winter. A detox recipe to mark and share!

Who said salad has to be sad? Even if side dishes are often underestimated, they are actually precious allies for our diet, especially those based on vegetables rich in vitamins, minerals and beneficial properties.

In this super colorful winter salad, the fennelwith its digestive and diuretic properties, combines harmoniously with citrus fruits – orange, grapefruit rose And lime – and to the grains of pomegranate, all rich in vitamin C, fiber and antioxidants. These ingredients work together to strengthen the immune system, improve heart health, and aid digestion.

To complete the picture, the Sichuan pepper, originally from China, in particular from the Sichuan region, from which it takes its name. It’s not a real pepper in the botanical sense of the word, but it has a spicy, slightly balsamic note that leaves a numb sensation in the mouth, just like “real” pepper.

Its characteristic citrus aroma adds not only an exotic touch to this salad, but also contributes with its antioxidants in the fight against free radicals, adding taste and health to this vegetarian recipe already so rich in benefits.

And if you want to turn it into a main dish, try mine salad of red lentils, wild salmon and fennel!

The recipe is quick and delicious! – Gordon Ramsay’s version

lentil soup - Recipe by Tavolartegusto


There Lentil soup it’s one of those first dishes warm and comforting from the home cookingperfect forwinter! A energy soup, substantial, rich in vitamins And iron beyond that very good! The lentils are enriched by cherry tomatoes fresh and everything is flavored with a delicious ceiling with garlic which and parsley they give perfume And amazing taste at the lentils soup .

lentil soup - Recipe by Tavolartegusto

There are several regional versions. What I’m sharing today is the My Neapolitan recipe mom which he prepared at least once a week during the winter. I have always loved it very much because it is not only exquisite, but also unique embarrassing simplicity And very quick to prepare. In 30 minutes your lentil soup is on the table! For preparation you can use dried lentils without soaking. or canned lentils .One thing is certain, that this lentil soup will win you over spoon after spoonful, I confess to eating double plates of it! To make lentil soup again more completeyou can serve it with bread croutons. Or like mom did, she drank a couple of glasses of water and he added a handful of tubes or short pasta; let it cook over a low heat, obtaining an amazing pasta and lentils. Excellent not only freshly made, but also heated and the day after. If you have children who don’t like whole legumes, you can use it same method of the vegetable puree and blend the soup thus obtaining a delicious lentil cream soup! Try it and you will always prepare it this way!

Discover also:

Minestrone (the traditional recipe for how to make a delicious minestrone!)

Lentil soup recipe

PREPARATION TIMES




Preparation Cooking Total
5 minutes 25 minutes 30 minutes

Cost Kitchen Calories
Bass Italian 180 Kcal

Ingredients





Quantity for 4 people

  • 200g of small dark dried lentils* or 1 box of 400g
  • 10 – 12 cherry or grape tomatoes
  • 2 cloves of garlic
  • 3 tablespoons of extra virgin olive oil
  • 1 bunch of fresh parsley (which you can replace with rosemary)
  • salt

NOTE*: in this case I chose small lentils. You can use what you have available: large or medium lentils, the peeled red ones. in this case the times will vary by a few minutes depending on the size of the legume. If you are using canned lentils, omit the boiling step.

Method

How to make lentil soup

First of all, place the dried lentils and a few glasses of water in a saucepan with high sides, until all the legumes are covered.

Then cover with a lid and leave to boil over moderate heat for about 15 – 20 minutes until the lentils soften.

how to make lentil soup - Recipe by Tavolartegusto

Meanwhile, in a saucepan, fry the oil with the garlic for 1 minute until the garlic is golden brown, then add the cherry tomatoes, previously washed and cut in half:

sautéed to make lentil soup - Recipe by Tavolartegusto

Turn well and leave to brown over a moderate heat, so that they gain flavor together with the garlic.

Meanwhile, drain the legumes and add them directly to the sauce, together with most of the parsley, rinsed and chopped with a knife:

cook tasty lentil soup - Recipe by Tavolartegusto

Finally, turn and let the lentils brown for about 1 minute.

Then add 1 glass of water, let it boil again and cover with a lid, letting it cook over a moderate heat for about 5 – 8 minutes; the time for the aromas to expand and the lentil soup to take consistency.

After the indicated time the soup will have taken on a semi-liquid appearance, the consistency that I love.

Depending on your tastes, you can choose whether to obtain a thicker or slower lentil soup: cook for a few more minutes or dilute with another couple of spoons of water depending on the result you want to obtain.

Finally season with salt.

Yours is ready to serve Lentil soup hot with a drizzle of oil and a few sprigs of parsley:

lentil soup recipe - Recipe by Tavolartegusto

storage

You can keep your lentil soup perfectly for about 3 days in the fridge, sealed in an airtight container. reheat it in a pan, it will be as freshly prepared.

Finally, if you want to keep it for several days, you can freeze it in paper cups or in airtight containers. In this case I advise you to defrost it gradually in the fridge and then heat it in a pan.

Also discover my collection of Soups and Soups

Perfect spaghetti with cherry tomatoes, Gennarino Esposito’s 3 secrets to make them super creamy: What you put in the cooking water – Gordon Ramsay’s version

spaghetti with cherry tomatoes


spaghetti with cherry tomatoes

Tomato pasta it is the basis of the Mediterranean diet and everyone really likes it. Today cooking has become gourmet, but we challenge anyone to denigrate a nice plate of spaghetti with fresh cherry tomatoes and a bit of basil, in favor of another super complicated first. The recipe is very simple, although it is never unique. Today many people they add ingredients of their taste to add even more flavor to this delicacy. But we prefer to stay on basic, which as we see it does not need any additions. By following this recipe you will obtain a creamy and tasty result.

Pasta with tomato sauce

Ingredients

  • spaghetti
  • garlic 2 cloves
  • extra virgin olive oil
  • small ripe tomatoes
  • waterfall
  • coarse salt

Preparation

The first thing to do to prepare pasta with tomato is to put the water for the pasta on the heat, also adding a few basil leaves to flavor the cooking water. The recipe is very quick and the seasoning it can be prepared while it comes to the boil. In a non-stick pan, heat a drizzle of extra virgin olive oil and fry the two slightly crushed garlic cloves. Meanwhile, rinse the cherry tomatoes and cut them in half. When the garlic is golden brown, you can add them to the pan. Meanwhile the water will have reached boil. After salting it with a pinch of coarse salt, pour the pasta inside.

While the spaghetti is cooking, switch to the seasoning. As soon as the cherry tomatoes have become nice and soft, crush them with your help with a soft spatula. This way they will release much more sauce. Also pour half a ladle of cooking water some pasta. Remove the two cloves of garlic. Drain the spaghetti and transfer them to the pan with the sauce. Sauté everything so that the ingredients mix well. Serve and complete with a basil leaf. Your pasta with tomato sauce ready. Enjoy your meal.

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