Tag: maple syrup

fish origin, price, recipes and ideas – Cucinare Facile – Gordon Ramsay’s version

Small and delicious: i whitebait I am anchovies or sardinesbelong to blue fish family and boast the distinction of being the smallest (they are just over 2 mm long). What exactly are sea whitebait? How are they used in the kitchen?

Some of you will know them by other names, such as cicinielli, gianchetti, juvenile fish, fry, given that they take on different names depending on the Italian regions in which they are fished. However, these are newly hatched anchovies or sardines.

The first thing you need to know about whitebait is that I’m a type of fish protected by strict legislation, so it is not always found on the fish counter. However, when they are there, you can easily recognize them because they appear as a gelatinous and very shiny mass and to verify whether they are small sardines or anchovies you just need to know the period in which they were caught.

Whitebait fishing is regulated to protect blue fish. Anchovies spawn between May and September (at the end of the first year of age) therefore whitebait are a summer product, while sardines reach maturity around the second year of age and spawn in the winter months which is why they are a typically winter product.

Bianchetti: pay attention to the origin

Bianchetti are the basic ingredients of many recipes, especially for fried foods and omelettes, while in Liguria they prepare farinata. Unfortunately i whitebait they have a price very high so if you find them at rock bottom prices be very careful because it could be other types of fish, first of all redheads or whitebait.

If you’re wondering what is the difference between white and lipstick you must keep in mind that these are two different types of fish: whitebait are fresh-born anchovies and sardines while lipsticks belong to the species Aphia minuta and they tend to be longer and more robust and take on a pinkish color. The same goes for the background whitebaits (Crystallogobius linearis).

Whitebait are often confused with ice fish that populate the freshwater rivers of China and the sea waters of the tropics. Always ask the fishmonger where the whitebait comes from!

How to clean whiteboards

Before eating the whitebait you must wash them to remove all impurities and grains of sand. Use a narrow mesh colander to prevent thelively it disperses. It is not a nutritional substance but the typical sea flavor that is felt when you sit on the shore and that envelops the palate when you eat whitebait.

We do not recommend storing them in the fridge for more than a day, rather consume them the same day if you buy them fresh or freeze them immediately in a plastic bag.

Bianchetti: recipes and ideas

The traditional way of savoring the whitewash it is certainly like seafood cruditè, that is, raw seafood with a strong seafood flavour. But it’s not the only way. How to eat whitebait?

Those who can’t eat raw fish cook whitebait al steam arranging them on a retina. It only takes a few minutes. When the color turns white they can be placed on the plate and seasoned with salt, lemon and extra virgin olive oil.

They can also be prepared whitebait pancakes. For the frying, prepare the batter with egg and flour or with flour and sparkling water and add the whitebait with a spoon, take a part of it and fry it in boiling oil.

Finally if you want to try i fried whitebait as an omelette, you just have to sear the whitebait with oil for a few minutes and then add the eggs.

Homemade granola bars – Gordon Ramsay’s version

The cereal barseven better if homemadethey are an ideal snack for those looking for a tasty and nutritious alternative to breakfast, but they are also perfect for a snack, or for a snack to take anywhere.

Made with simple, healthy ingredients such as oat flakes, a variety of nuts and oilseeds, these bars are free of added fat and sugar, making them not only delicious but genuinely healthy too.

When you consider the average cost of commercial granola bars, homemade granola bars are a smart as well as health-conscious option.

You will be able to use a muesli ready*, but the best would be to make it from scratch, perhaps according to your preferences, needs and tastes.

How to make granola for your homemade granola bars

For 400 g of granola, you will need:

150 oat flakes
50 g of spelled flakes*
50 g of barley flakes*
50 g of dried red fruits
50 g of sultanas
50 g of shelled pumpkin seeds

How to make them even tastier and easier to transport

Melt the dark chocolate in a bain-marie or in the microwave, transfer it to a saucer and dip the homemade granola bars, resting the base. Transfer them to a sheet of baking paper and let them harden in the fridge.

In this way the base will be even more compact and the bars will not tend to break during transport or temperature changes.

And to make them even more practical, wrap them in a strip of baking paper and close with a piece of string.

This recipe is perfect for recycle Easter egg chocolate!

Pizzaiola-style meatballs with Benedetta Rossi’s recipe: what do I put instead of bread, so they melt in your mouth – Gordon Ramsay’s version

Meatballs with sauce they are never enough. Loved by adults and children alike, they are the perfect dish for a substantial dinner or Sunday lunch. They don’t need side dishes, at most a light salad. What they certainly need though is fresh bread, with which to make a beautiful shoe. Today we will see Benedetta Rossi’s recipe, which prepares them quickly and easily. The cook stands out for always sharing recipes Beginner-proof, with clear indications and steps as quick as possible. Because today time is short and we no longer spend in the kitchen as before.

Meatballs with sauce

Ingredients x 4

minced meat 500 g
eggs 1
grated cheese 30 g
chopped parsley
milk 100 ml
breadcrumbs 120 g
salt
onion 1\2
carrot 1
tomato puree 400 g
extra virgin olive oil
white wine 1\2 glass

Preparation

The first thing to do to prepare meatballs with sauce it’s the dough. In a bowl, combine the various ingredients: minced meat, salt, egg, grated cheese and chopped parsley. Start working everything With the hands to mix the ingredients, then add the breadcrumbs little at a time. If you want you can replace the breadcrumbs with stale bread, in this case 2 slices will be enough to soak in milk. Once the dough is ready give shape to the meatballs by crushing them between your hands. Chop the onion and carrot and brown it in a pan in extra virgin olive oil.

Add the meatballs and brown them on all sides. Shade with white wine. When the alcohol has evaporated, pour in the tomato puree. Season with salt, cover with the lid and leave to cook for 20 minutes on a gentle flame. Don’t forget to stir every now and then. Your meatballs with sauce they are ready. You can use them as a second course, you can also make them very small and keep them as a condiment for pasta. If you prefer, add some spices to the dough to give them even more flavor. They are also good simply, a healthy, homemade and complete meal.

Chef Gordon Ramsay Recipes