Tag: meat

features, benefits, varieties and recipes – Gordon Ramsay’s version

what fish is good for

The fish It is a key component of the diet, prized for its rich flavor and range of varieties available. In addition to its culinary value, it is known for its nutritional characteristics.

It has been known for some time that the fishthanks to his beneficial properties, can bring huge benefits.

Fish: nutritional characteristics

Fish is a precious source of essential nutrients that contribute to well-being. The nutritional properties vary slightly between different species, but generally, fish is rich in:

  • High quality proteins: Fundamental for tissue growth and restoration.
  • Omega 3: Essential fatty acids that support heart, brain and joint health.
  • Mineral salts: Such as selenium, potassium and iodine, important for various bodily functions.

Fish: properties and benefits

what fish is good for

Experts recommend regular consumption of fish because it could lead to a number of health benefits. What is fish good for??

  • Heart health – Omega-3 fatty acids found in fish reduce the risk of heart disease by cleansing the blood of triglycerides, lowering cholesterol levels and improving arterial health.
  • Brain health – Nutrients such as Omega-3 are essential for proper brain development and function, improving memory and concentration.
  • Joint support – Compounds with anti-inflammatory properties can relieve arthritis symptoms and improve joint health.
  • Weight control – The lean proteins present in fish contribute to a feeling of satiety, helping to control body weight.

What are the most common fish?

The seas and oceans are populated by a variety of fish that offer different nutritional properties and taste experiences.

Fish can be divided into four broad categories: saltwater fish (e.g. sea bass, sea bream, sole and gurnard), freshwater fish (e.g. perch and carp), preserved fish (smoked, salted…) and finally crustaceans and molluscs. Here’s what they are most consumed varieties of fish:

  • Salmon: Rich in Omega-3 fatty acids, it is the fish to eat if you want a succulent flavor and a soft texture. It can be prepared grilled, baked or smoked.
  • Tuna: Versatile and rich in proteins, tuna is a fish that lends itself to a variety of preparations. From sushi to canned tuna, it’s a convenient option for a healthy and tasty meal.
  • Cod: With its tender meat and delicate flavor, cod is perfect for baking or grilling. It is an excellent source of lean protein and vitamins, thus answering the question what is the healthiest fish to eat.
  • Trout: With a slightly sweet taste, trout is a freshwater fish which can be cooked in various ways, such as grilled or fillet baked in foil.

Fresh fish: guide to choosing the king of the table

how to recognize fresh fish

Except for dried fish, all other types should be eaten very fresh. But how to recognize fresh fish?

The first useful indications concern the size, as it must be whole. Judging fillets and steaks is almost impossible because they are usually killed before being preserved. Smell is certainly a good way to judge the freshness of fish, but it is not the only one.

For recognize fresh fish, the first thing we must analyze are the eyes which must appear full and protruding and not sunken and dull. Subsequently we move on to the evaluation of the gills which must never be gray and dry, but red and shiny. Other indicators of freshness include the body, firm and rigid. Like the other parts of the fish, it must be very moist. Finally there is the skin. The streaks must be bright, for example, fresh trout and herring have iridescent tones, just as red mullets have bright pink shades.

Slice or fillet? The main difference between slice and fillet of fresh fish is that in the first case it is cut in front of you, for the fillets you must have a good sharp knife available to avoid damaging the meat. Some large fish such as tuna and swordfish they are sold in slices. Again, to evaluate freshness, you can rely on sight and touch, but you can also be guided by the smell. Before continuing with the next category of fish, let’s open a small parenthesis on fish fillets. After purchasing you have to scale the fish, a simple but annoying operation, then you have to cut the fins, remove the entrails and bone. Round fish are the easiest to clean and fillet, in fact they are cut on the sides starting from the head. You can also make a delicious fish broth with the backbone. Our grandmothers taught us a little trick that is especially useful for beginners. If the fresh fish is slimy and cannot be handled easily, rinse it under hot water or with a solution of water and vinegar (1 tablespoon for each liter of water), rub it well on both sides and then dab it with the absorbent paper.

There crustacean category includes lobsters, crabs and shrimp. If you buy them still alive you must check their liveliness, while if they are pre-cooked make sure that the shell and claws are compact and solid. Prawns must also have similar characteristics and be of the unmistakable pink colour. As for molluscs, we have mussels, clams, scallops, oysters and other varieties. Shells must be clean and free of slime and barnacles. The scallops are sold open and their sweet scent immediately captivates you. For oysters, however, an old legend has it that the best are those from the months with the letter “r”.*

How to cook fresh fish

grilled fish 1

After choosing the best fish fresh and having cleaned it, all we have to do is roll up our sleeves and get behind the stove. We will divide the catch into large families, the first is that of round fish which includes fish of different shapes and sizes. They all have a meaty pulp and are combined with strong and tasty ingredients. Let’s start immediately with sea bass, one of the best known, ideal for steaming or baking. Cod, on the other hand, has compact flesh that resists high temperatures and can be fried or sautéed, as can mackerel and monkfish. Salmon and trout are also part of this large family, the undisputed protagonists of summer grills and barbecues. Finally sword, tuna and even shark, for true connoisseurs, who love the fish braised and baked.

THE flat fish instead they are thin not only in shape but also in taste and must be cooked quickly and delicately. The best known is the turbot, ideal baked in foil and baked, and then there are the very tasty grouper, ray and sole cooked in the oven with cherry tomatoes, parsley and black olives. Rare flatfish include the Saint Peter fish and halibut which are usually boiled. To flavor the meat, add spices and other vegetables.

And now the time has come to talk to you about molluscs and crustaceans. Let’s start immediately with mussels and clams, fish products that are found quite frequently on our tables, especially raw. The advice is to boil them to open them and find out which ones cannot be eaten. The shells of spoiled molluscs remain closed and give off an unpleasant odor. Crabs and lobsters, on the other hand, are boiled or steamed with their entire shell. Prawns, which have a thinner casing, can be cleaned before cooking.

The final presentation

Small fish are served whole and with the skin on, while larger fish are peeled and filleted, then put back together on the plate.

If you are not very skilled, don’t try to imitate the great chefs, rather try with simple decorations. Cut the lemon into wedges and garnish the dish or use the aromatic herbs and arrange them in a fan. A trio that tantalizes the palate consists of thyme, parsley and dill. The same herbs can be finely chopped and added to mayonnaise, one of the sauces that goes well with full-flavoured fish such as salmon and trout. Finally, if you have tools such as potato peelers and lemon slicers, complete with lemon roses and lime julienne.

Fish in the kitchen: recipes and ideas

fish recipes

Experimenting with fish in the kitchen can lead to tasty and nutritionally rich creations. Here are some creative and tasty ideas on how to incorporate fish into meals:

  • Home made sushi – You can experiment with the preparation of sushi with your favorite fish, customizing the combination of raw fish and ingredients according to your tastes.
  • Steamed fish with aromatic herbs – Steam cooking keeps the characteristics of the fish intact. In this case, simply cook the steamed fish with fresh herbs such as thyme and parsley for a light and tasty dish.
  • Seafood Grill – Grilled fish is a fragrant, varied and tasty dish. Let it be blue fish or swordfish, simply marinate the fish in olive oil, garlic and lemon, then grill it for a healthy dish.
  • Fish soup – The typically winter dish brings to the table a soup rich in mixed fish, tomato and Mediterranean flavours.

Obviously the key is to experiment, perhaps taking inspiration from the most popular fish recipes.

history, properties, calories and how to consume it – Gordon Ramsay’s version

when and where ice cream was born

Good, or rather very good, alone or in company, with friends, family, partner, in summer or winter… everyone goes crazy for ice-creamone of the most consumed foods by us Italians.

Excellent at any time of the day, this is one of those little pleasures which bring joy and make daily life lighter.

To eat ice cream it is truly a pleasure, but many do not know that ice cream is not only good, but also healthy and rich in nutrients and unique qualities. Therefore it is not necessary to consider it a change in the diet or a food that can harm the body, on the contrary it can be perfectly included in a correct diet.

Where did ice cream originate? The delightful story

when and where ice cream was born

Now let’s talk about lactose-free ice cream, homemade ice cream with or without ice cream maker or fried ice creambut the origins of ice cream still arouse a lot of curiosity

When and where ice cream was invented it’s still an open question. Someone took it back to the time of Isaac, who offered ad Abraham a combination of snow and goat’s milk.

With their “nivatae potiones”, even the Romans consumed an ancestor of ice cream made with snow, fruit and honey.

Even him ArabsDuring the Middle Ages, they froze fruit juices in containers placed in crushed ice.

There ice cream recipe it has traveled through the centuries, but has taken on an appearance a little more similar to the one we knew in the sixteenth century. It was Bernardo Buontalenti to create a mixture of milk, cream and eggs.

It was he who brought Italian ice cream into the modern era Francesco Procopio of Coltelli in the seventeenth century. Determined to find a new form of livelihood, he began to change and enrich the recipes using an old machine to produce sorbets. He is responsible for having inserted sugar instead of honey and for having used salt together with ice to lower the temperature of the mixture. It is also to him that we owe the first real ice cream shop, the Café Procope in Paris.

We have to wait until 1948 to have the first ice cream stick: we’re talking about Mottarello. Afterwards there was the launch of the Croissant. Twenty years later, the first freezer ice cream arrived, the Little jar.

The ice cream is good and healthy

ice cream benefits

In addition to being delicious, in fact the ice-cream it is also refreshing and also offers a good dose of vitamins, minerals, carbohydrates, proteins, fibers and lipids, as it is made with natural ingredients rich in properties such as milk, fruit, nuts, chocolate and much more.

For some time ice cream was demonized because it was believed to contain ahigh percentage of fat and therefore it was not suitable to be included in a balanced diet, but in reality the studies of numerous nutritionists and medical experts have shown that ice cream is not only not greasy, but also good for your health and can be consumed absolutely with peace of mind. It also represents a valid meal replacement since the basic ingredients that it contains can provide complete nourishment to the body.

In a balanced dieta quantity equal to approximately 100 grams of ice-cream has a caloric intake which varies between 150 and 300 calories, giving approximately the 10/20 percent of the amount of calories which should be taken throughout the day as part of a balanced diet.

This means that whenever you want you can choose to eat a nice cup of ice cream with many flavors or an excellent cone as a replacement for the main meal without having too many regrets. Obviously, as always, it is advisable not to overdo it because it is important to know that the fat which is found in ice-cream is usually of animal origin and for this reason it can lead to an increase in cholesterol levels, which is why you should not exaggerate with the portions.

What ice cream is good for you?

Which ice cream is good for you?

From a nutritional point of view the various types of ice cream can be grouped into two groups main:

  • milk-based ice creamsuch as fruit or cream ice cream
  • water-based ice cream like sorbet or ice lolly.

The energy value of the milk-based ice cream is usually considered medium/highwhile on the contrary the calorific value of the water-based ice cream and instead medium low. Furthermore i milk-based ice creams they provide a consistent protein content of high biological value.

Both two types of ice cream are produced sweets with a high content of simple carbohydratescomposed mostly of sugars.

THE fats found in ice cream furthermore they are mainly those derived from milk. In milk-based ice creams the percentage of fat varies between 3.3% and 22.7% while in those a water based fat intake is less than 1%.

THE ice creams containing milk can be considered one good alternative to contribute to thecalcium intake. The ice-cream it also has a low sodium content for this reason it can be consumed in the diet of people who need to control their sodium intake.

Finally in recent years, in some ice creams was reduced the total content of fat, making it healthier and increasing the percentage of unsaturated fats. If you instead consume the water-based ice creamnowadays there is a greater la percentage of fruitthis means that the vitamin levels.

How to eat ice cream without gaining weight

Is it possible to eat ice cream without compromising our figure? As we have seen, yes. You certainly need attention, but this doesn’t mean it’s impossible to enjoy a nice ice cream without gaining extra pounds.

The caloric intake resulting from the consumption of ice cream is quite high, however, based on tastes, the assimilated calorie index can be reduced. The quantity of ice cream also has a great impact on our figure but if consumed without exaggerating it does not carry the risk of gaining weight (at least in most cases).

Choose the chocolate ice cream it is clearly not very suitable if we think about calories and this applies to many other flavours. While as regards fruit ice cream, the calorie intake is decidedly low.

Let’s see some tips for eating ice cream without it blowing the scales: it’s possible:

  • Opt for a fruit ice cream that does not have eggs and milk inside
  • Do not exaggerate with the quantities taken during the day
  • Avoid a sedentary lifestyle and do some exercise which is always good
  • Avoid ice creams that have been made with hydrogenated vegetable fats
  • The same goes for partially hydrogenated ice creams
  • Also avoid ice creams that contain a high presence of vegetable oils

There are no dangers of consuming packaged ice creams with these components, given that the ingredients are listed on the labels. Or for loose ice creams there must be a table stating what is present in the ice creams and it is precisely the law that imposes this.

Ice cream diet, the summer menu

ice cream on a diet

The ice-cream can be easily inserted into the daily diet through a balanced diet. Here, for example, is a weekly summer menu that includes ice cream.

First day

  • Breakfast: 125 g of low-fat yogurt
  • Lunch: fior di latte ice cream, 200 g of strawberries
  • Dinner: 80 g of risotto with vegetables, 130 g of beef carpaccio with celery, tomato salad

Second day

  • Breakfast: a glass of lemon tea, 3 biscuits
  • Lunch: fruit ice cream, 200 g of fresh fruit
  • Dinner: 80 g of tuna pasta and ricottatomato salad, a slice of wholemeal bread

Terzo Day

  • Breakfast: 150 g low-fat milk, 2 wholemeal biscuits
  • Lunch: yogurt ice cream, 200 g of fresh fruit
  • Dinner: 70 g of cold pasta

Fourth day

  • Breakfast: a glass of fruit juice
  • Lunch: mixed ice cream
  • Dinner: 70 g of pasta with fresh tomato and basil, a slice of grilled salmon, a slice of wholemeal bread

Fifth day

  • Breakfast: a glass of grapefruit juice + barley coffee
  • Lunch: fruit ice cream, 200 g of fresh fruit
  • Dinner: octopus salad, salad, a slice of wholemeal bread

Sixth day

  • Breakfast: 125 g of plain yogurt, 30 g of cereals
  • Lunch: chocolate dipped ice cream
  • Dinner: 70 g of pasta with clams, a slice of chicken with boiled courgettes, a slice of wholemeal bread

Seventh Day

  • Breakfast: banana smoothie with skimmed milk
  • Lunch: mixed ice cream
  • Dinner: 80 g of cold pasta with cherry tomatoes, chives and basil, a slice of wholemeal bread

Homemade vegetable broth: Recipe and Secrets! – Gordon Ramsay’s version

vegetable broth - recipe and secrets - Recipe by Tavolartegusto

The Vegetable broth it’s a basic preparation with waterfall And fresh vegetables genuine, greet rich in vitamins from the home cooking. Essential make numerous recipes and who approaches the weaning of the newborns! Enough few ingredients : carrots, onions, celery And tomato, aromas of your choice, without salt And slow cooking. The perfume divine of vegetable soup will quickly flood the kitchen and is ready quickly ! Exquisite to taste spoonful after spoonful, maybe a sprinkling of cheese. Or cook the pasta; and of course you can use the vegetable broth for risotto or soups, veloutés, soups! In this way it becomes excellent vegetarian alternative to the classic meat broth ideal for vegans or simply those looking for one lighter neutral base!

vegetable broth - recipe and secrets - Recipe by Tavolartegusto

Like any traditional preparation they exist different versions. Today I give you what I consider to be the Perfect recipe for a Vegetable broth tasty And delicate ; which takes inspiration frommy mother’s ancient traditional recipe . To which I added small ones Secrets which I will illustrate with the step by step photo learned during the various cooking courses from ChefFirst of all, use it seasonal ingredients and that they are very fresh. You can too add vegetables to taste . For example tufts of spinachblack cabbage, cabbage, zuchinis. Or remove the ingredient which you prefer least. The best thing is you can prepare in large quantities keep it in the fridge And freeze it in practical single portions, with the same method as Minestrone and Vegetable Puree! Follow me and you will prepare the Best homemade vegetable broth ever!

Discover also:

Stracciatella (you can make it with this vegetable broth!)

Vegetable broth recipe


Preparation Cooking Total
15 minutes 1 hour 1 hour and 15 minutes

Cost Kitchen Calories
Italian 45 Kcal


Quantity for 4 people

  • 6 liters of cold water
  • 300 g of whole onions
  • 200 g of whole carrots
  • 200 g of whole celery
  • 1 copper tomato (optional)
  • 3 bay leaves
  • 6 cloves (optional)
  • black peppercorns


How to make vegetable broth

First of all, wash the carrots, peel them and cut them in half lengthwise, wash the celery and leave it whole, peel the onion and cut them in half, inserting the cloves into the pulp which you can also not use if you want, although believe me, they give a divine scent!

Then add all the vegetables to the pot

Finally add peppercorns and bay leaves

Then cover everything with 6 liters of cold water:

how to make vegetable broth - Recipe by Tavolartegusto

At this point, bring everything to the boil, then lower the heat to minimum and simmer for approximately 1 hour with the lid on.

Finally, after the indicated time, filter your vegetable broth with a narrow mesh strainer:

filter the vegetable broth - Recipe by Tavolartegusto

At this point yours Vegetable broth it’s ready to be enjoyed!

vegetable broth recipe - Recipe by Tavolartegusto

How to serve vegetable broth

If you are using vegetable broth for weaning or newborns, leave it without salt of course, but if you need to serve it, add salt to taste.

Excellent hot and steaming both plain and with a sprinkling of parmesan.

You can cook pasta inside, or delicious Passatelli, Canederli; Tortellini if ​​you don’t have meat broth or egg Stracciatella!

Perfect for cooking saffron risotto and all the risottos you prefer. or to dilute in Soups and Soups!


Once cooked you can store it in the fridge for about 3 days, in an airtight container.

Or proceed to freeze your vegetable broth without salt directly in single-portion containers, it will be easier to use it.

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