Tag: leaf veggie

Raw courgette white parmigiana Recipe – Gordon Ramsay’s version

Raw zucchini white parmigiana: I use raw zucchini, sliced very thin (better if you use a mandolin) and I create the various layers.
To avoid that odious water on the bottom, I use slices of bread at the base which will absorb the water during cooking and will flavor with the various ingredients.
Often for this recipe it is used to previously grill the courgettes or fry them, but by cutting the slices very thin the courgette is cooked completely in the oven and the procedure is faster.

INGREDIENTS FOR A 25X25 CM

(FOR 4-6 PEOPLE)

500 gr of Zucchini (about 4 medium zucchini)
300 gr of smoked cheese
150 gr of Cooked Ham
4 slices of Pancarrè
5 tablespoons of grated Grana
1 Spoon of Grated Bread
oil to taste
Salt and Basil to taste

****

How to prepare raw white zucchini Parmigiana

Wash and dry the courgettes, cut the upper end and cut very thin slices, I used the mandolin, for slices of about 1-2 mm. About 3-4 medium courgettes will be needed.
Put a drizzle of oil and a layer of slices of bread on the bottom of a baking dish (4 were enough for the size of my baking dish), put a layer of zucchini slices, brush with a little oil and proceed with the first layer: a couple of tablespoons of grated Grana, slices of cooked ham, and slices of scamorza cheese (or mozzarella previously kept in the fridge).
Always create a second layer with zucchini, a drizzle of oil, grated Parmesan and a few basil leaves.
Last layer with courgettes, a drizzle of oil, 2 tablespoons of grated Parmesan, a tablespoon of breadcrumbs and cubes of scamorza cheese, a few leaves of basil
In the oven at 180 ° for 20 minutes and 5 minutes with grill function at 200 °.
Our white Parmigiana with raw zucchini is ready.

White Zucchini Parmigiana (raw zucchini)

White Zucchini Parmigiana (raw zucchini) "style =" width: 640px;

Enjoy your meal!

3.1

Sicilian chocolate granita Quick and easy recipe – Gordon Ramsay’s version

Sicilian chocolate granita: preparation without ice cream maker. The tradition of Sicilian granita has its roots in Arab domination, over time the preparation and the taste has been refined especially on the eastern side of the island, in a refined product that truly conquers everyone. Sicilians enjoy it for breakfast with the famous brioche with tuppo, or as a snack, but never after a meal. the tastes are different, lemon, mulberry, coffee, almond and pistachio. Today I propose the chocolate one, delicious with the addition of whipped cream as it is served in Messina and Catania.

Ingredients for 6 people

110 gr of good quality bitter cocoa
90 gr of granulated sugar
1 liter of cold water
1 tablespoon of corn starch
1 teaspoon of vanilla extract (or vanilla seeds)
Whipped cream (or whipping) for desserts (optional *)
dark chocolate chips to decorate (optional *)

*****

⬇️WATCH THE VIDEO: How to make chocolate GRANITA BELOW⬇️

In a saucepan we sift together bitter cocoa is cornstarch
let's add it caster sugar With the'vanilla extract
While mixing everything, add a little at a time 750 ml of cold water
We put the pot on the fire and, stirring, bring to a boil, after boiling let it thicken (always on the fire) for about 3 minutes, the consistency must still be quite liquid.
We remove the pot from the heat and add more 250 ml of cold water, mix and pour the mixture into a cold steel pot (kept in the freezer for half an hour). We cover with film and put in the freezer for 5-6 hours.
From time to time we mix the mixture (We “scratch” with a fork to chop the ice crystals). The consistency will be like the slushes of the bar, quite liquid
Put a little whipped cream on the bottom of the glass, add the granita and decorate the surface with more whipped cream and a few drops of dark chocolate.

Enjoy your meal!

N.B. If the granita is to be consumed the same day about 6 hours in the freezer, stirring the mixture every 2 hours.

If instead it should be consumed the next days then go removed from the freezer an hour earlier to serve it and passed in the blender or mixer to crush the ice crystals formed.

Sicilian chocolate granita

Sicilian chocolate granita "style =" width: 640px;

Enjoy your meal!

3.1

Garlic properties and benefits – Creative in the kitchen – Gordon Ramsay’s version

L'garlic is a very well known vegetable also as Allium sativum and belongs to the Liliaceae family. Some, given its onion-like shape, place it in the family of Amarillidaceae although obviously the flavor is very different and unmistakable.

Thanks to its properties, garlic is useful for immune system, respiratory, circulatory, versus cold is influence.

The garlic plant has been known since ancient times in fact the cloves or cloves of garlic were used by the Egyptians in the third millennium BC. later by the Greeks, Romans, Chinese and Indians as a condiment for food, used raw, in salads or added to sauces, stews, fish or vegetable dishes. In practice, how we still use them.

Today the garlic plant is grown all over the world and is well known in the kitchen for everyday use!

A clove of garlic is a load of very effective healing active ingredients for our body such as allicin, sulfur, vitamins of the group B., adjust the LDL cholesterol is HDL. It can be useful in chronic infections caused by candid and in those ofrespiratory system. Garlic also has remarkable "spicy" and aphrodisiac properties, in fact it would help maintain an active and healthy sexuality, mainly thanks to the positive action it exerts on circulation in general.

100 g of garlic contain 41 kcal / 171 kj calories and also contains:

80 g of water, 8.4 g of carbohydrates, 8.4 of sugars0.9 g of proteins0.6 g of fat, 0 g of cholesterol, 3.1 mg of total fiber, 3 mg of sodium, 600 mg of potassium, 14 mg of football, 1.5 mg of iron, 63 mg of phosphorus, 5 µg of vitamin A, 0.14 mg of vitamin B10.02 mg of vitamin B2, 1.30 mg of vitamin B3 and 5 mg of C vitamin.

Garlic is excellent ally of the intestine, of the immune system, ofcardiovascular system andrespiratory system and the use of garlic is also used as natural antibiotic. In addition, garlic has a respectable medicinal reputation, in fact it is excellent for the prevention of influence, skin diseases, colds and it is infallible intestine disinfectant.

It is true that eating raw garlic leaves that taste in the mouth, which in the morning would spread any interlocutor (maybe avoid eating the clove of garlic before a meeting or a gallant meeting) it is also true that if eaten raw, every day for long periods, it could cause irritation to the intestinal walls and damage blood cells, but in reality, if you do not exceed and use common sense, moderate consumption can only improve the state of health in general.

In the kitchen, garlic is a basic ingredient and is essential to flavor many recipes and make them tasty.

Discover the recipes with the use ofgarlic:

And if you want to fully enjoy its properties, you can prepare a decoction of garlic, combine it with the tomato on a simple bruschetta, prepare the garlic soup, a typical first course of Catalonia and of Spain, made with bread, cold-ground red pepper, eggs. But also a classic spaghetti with garlic, oil and chilli it is great for feasting on a good mood, benefits and nutrients:

boil the water over high heat, in the meantime cut the garlic into slices. In a large pan, fry the garlic slices over low heat with a drizzle of olive oil and add the chopped chilli. When the garlic is golden, season with salt and turn off the heat. Boil the spaghetti al dente, drain and season hot by adding a sprig of chopped parsley, whisk everything and serve hot.

Cloves of garlic are also used in the preparation of sausages such as salami with garlic and in the canning industry it is used to flavor appetizers in oil or vinegar.