Tag: meat

December seasonal products: the treasures of winter – Gordon Ramsay’s version

December, with its winter landscapes and festive atmosphere, brings with it a variety of seasonal products that enrich the table and warm the heart. In this article, we will explore some of these treasures, delving into the characteristics and benefits of the typical products of this period, for an audience passionate about food and wine.

December fruit: sweetness and nourishment

December fruit is a concentrate of sweetness and nutrients, perfect for accompanying typical holiday dishes and for creating winter desserts.

Citrus fruits: vitamin C and color

Citrus fruits, such as oranges, mandarins and lemons, are the undisputed protagonists of this month. Rich in vitamin C, they are perfect for strengthening the immune system during the winter cold. Their flavor, which ranges from sweet to slightly bitter, and their lively color bring a touch of joy to the shortest days.

Apples and pears: versatility and delicacy

Apples and pears are two fruits that lend themselves to countless uses in the kitchen. With a wide range of varieties, from sweet to slightly acidic, they offer incredible versatility. They are ideal both as a healthy snack and as an ingredient for sophisticated desserts.

December vegetables: taste and health

December vegetables are characterized by intense flavors and precious nutritional properties, which help to combat the cold and maintain a balanced diet.

Cabbage and cabbage: robustness and character

Cabbages and cabbages, with their rich and full-bodied leaves, are a winter must. These vegetables are not only delicious but also rich in vitamins and minerals. Their bold flavor makes them perfect for soul-warming soups and side dishes.

Radicchio and artichokes: elegance and refinement

Radicchio and artichokes, with their distinctive flavors, add a touch of elegance to winter dishes. Radicchio, with its slightly bitter flavour, is perfect both raw in salads and cooked. Artichokes, with their unique texture and delicate taste, are ideal for appetizers and main courses.

December offers a surprising variety of fruit and vegetables that can enrich every meal, from the simplest to the most elaborate. Knowing and using these products not only allows you to enjoy authentic and seasonal flavors, but also contributes to a healthy and sustainable lifestyle. This month, let’s be inspired by nature’s gifts and bring to the table the best that winter has to offer.

Pork chunks with crunchy vegetables, the Neapolitan version of the oriental dish. The secret to very tender meat – Gordon Ramsay’s version

pork with sweet and sour vegetables on pilaff rice

THE pork chops with vegetablesthey are a dish of Chinese traditionAnd. A fragrant dish with a particular flavour. The softness of the morsels combine with the crunchiness of the vegetables, which also give color to the dish. They are often accompanied by warmed rice, so we can also serve it as a main dish.

Pork chunks with crunchy vegetables

Ingredients:

300g of pork chops
Flour
1 courgette
1 pepper
1 aubergine
1/2 onion
peanut seed oil
2 tablespoons rice vinegar
1 teaspoon of brown sugar

Method:

To prepare the pork chops with vegetables, start by wash and cut the vegetables. Put a couple of generous turns of oil in a large pan, and cook the vegetables over high heat. Once cooked, place them in a small bowl. Lightly flour the pork chops and brown them evenly in the same pan over a high heat.

As soon as they are browned, add two glasses of water, and Cook the morsels over medium heat for about twenty minutes. At the end of cooking, the morsels should be very dry, so add the vegetables, mix then add the vinegar, sugar and season with salt. Let the vinegar evaporate and perhaps serve accompanied by warmed rice.

Read also: Sicilian-style tuna, with mint-flavoured sauce. The Sicilian masterpiece that no one knows

Pan-fried fennel, the traditional recipe of my grandmother from Bari – Gordon Ramsay’s version

How to cook fennel in a pan

Follow the procedure in this video to make delicious pan-fried fennel, as your grandmother prepares them in Puglia

There is a recipe in Bari that is even prepared for Christmas Eve because of how good it is, healthy and light, the pan-fried fennel. Tradition dictates that anchovies should be used, but to make people eat this poor and cheap side dish, but rich in nutrients even for children, Cucina Geek’s grandmother puts rosemary in it. Few simple ingredients for this perfect side dish to accompany meat or fish main courses.

The secret to cooking fennel well in a pan lies in the cooking and therefore in the consistency of the fennel, it is important not to boil them and therefore not to add too much water during cooking.

INGREDIENTS FOR 4 PEOPLE – PAN-FENNEL

800 g of fennel
1 clove of garlic
salt
Pepper
rosemary
4 tablespoons of extra virgin olive oil

Toast some bread in a pan and eat them on bread for a healthy and light dinner.

If you liked the pan-fried fennel recipe, also try the gratin fennel recipe, another typical Apulian recipe.

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