Tag: red cabbage

Salmon are fatty – AltroFood – Gordon Ramsay’s version

Salmon And fats they are two words that often go hand in hand in culinary discussions, especially among cooking and food and wine enthusiasts. The question of fat content in salmon is crucial not only for those following a specific diet but also for those trying to maintain a balanced and healthy diet. Understanding the nature of the fats present in salmon and their impact on our diet is essential for making informed food choices.

Salmon are fatty

Salmon is renowned for its high content of good fats, especially omega-3 fatty acids. These nutrients are essential for our bodies, as they help keep the heart healthy, reduce inflammation and support brain development. However, it is important to distinguish between the different types of salmon available on the market, as their fat content can vary significantly.

The wild salmonfor example, tends to have a lower fat content than farmed salmon. The latter, in fact, is often fed with diets with a high lipid content to accelerate its growth, resulting in a greater accumulation of fat. Despite this, farmed salmon remains a good source of omega-3, but it is also true that it can contain higher levels of contaminants and additives than its wild counterpart.

It is also relevant to consider the cooking method, as it can influence the final fat content of the dish. Cooking methods such as to grill or the steam cook tend to preserve the omega-3 content of salmon, while techniques such as fry they can increase the content of saturated and trans fats, less health benefits.

For those interested in experimenting with a healthy and tasty way of preparing salmon, I recommend trying the recipe for baked salmon au gratin, which combines the nutritional benefits of salmon with a cooking method that preserves its qualities.

In short, salmon is a fish that stands out for its high content of good fats, in particular omega-3, which play a crucial role in our diet. However, it is essential to make informed choices regarding the type of salmon and cooking method to maximize the benefits and minimize the risks associated with its consumption. As we have seen, salmon offers not only nutritional advantages but also great versatility in the kitchen, making it a precious ingredient for anyone who wants to follow a healthy and balanced diet.

Fried carrots (crispy and very fast!) – Gordon Ramsay’s version

The Fried carrots I’m a side delicious, perfect even as snacks ready in 10 minutes and with alone 3 ingredients! Imagine thin strips thin ones obtained from carrots first slice with a mandolin. Without breading, they are first dipped in flour then cooked in plenty of oil, where they become golden and super crunchy mouth watering!

Recipe very fast takes inspiration from my fried courgettes, identical method, only with fresh carrots, you can also use older ones that are stored in the fridge for too long! Fried carrots are ideal for accompany any type of second course: meat, fish, eggs, cheeses. I’m also a delicious one vegan snack suitable for i children, (believe me they won’t realize that these aren’t chips)! In forecasts of appetizers serve them with Guacamole or chickpea hummus; in this case however I advise you to slice them to a more double thickness to have a collect – sauce consistency!

Discover also:

Baked carrot chips (crispy and thin but without frying!)

Fried carrots recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes


Bass	Italian	282 Kcal

Ingredients

Quantity for 4 people
2 large carrots About 1 tablespoon of flour (gluten-free is also fine) fry oil salt

Quantity for 4 people

2 large carrots

About 1 tablespoon of flour (gluten-free is also fine)

fry oil

salt

Method

How to make fried carrots

First of all, slice the washed and dried carrots with a mandolin.

In this case I chose a very thin cut but you can also widen the thickness to have them a little more double, especially if you then have to accompany them with sauces.

Once sliced, cut in half and then again into strips.

Finally, dip them in flour or starch:

how to make fried carrots - Recipe by Tavolartegusto

Then, when you have finished slicing them all, add plenty of oil to a pan and bring to temperature.

Always test with one and then immerse the rest, not all at once, they must not overlap.

A few seconds will be enough and they will fill with bubbles, within 40 seconds they are ready.

Be careful not to overcook, otherwise they will burn! count 30 – 40 seconds. However, if you have cut more often, you can wait a few seconds longer.

Finally, drain immediately on absorbent paper and then slide onto a plate without crushing. Finally, add a pinch of salt.

Your Fried carrots they are ready to serve!

crispy fried carrots - Recipe by Tavolartegusto

storage

Excellent to enjoy within a few hours, but you can also keep them the next day. Be careful not to crush them.

Also discover my collection of Contours

Pizza when making loaves – Gordon Ramsay’s version

There Pizza it is undoubtedly one of the most loved and well-known dishes in the world, a true icon of Italian cuisine that has managed to conquer palates at every latitude. But to obtain an excellent pizza, it is not enough just to have the right ingredients; it is also essential to know when to make the loaves. This step, in fact, is crucial for the final success of the dish and deserves particular attention. The leavening of the dough, its maturation and the timing in the preparation of the loaves are all factors that affect the textureson the taste and on the digestibility of the pizza. Therefore, understanding the optimal time to form the dough becomes essential for anyone who wants to seriously try their hand at the art of pizza making.

Pizza when making loaves

The preparation of loaves is an art that requires patience, precision and, above all, knowledge of leavening times. To obtain a quality pizza, it is essential not only to select first choice ingredients but also to respect the resting times of the dough. There leavening plays a key role in the preparation of pizza dough; it not only allows the dough to develop the right volume but also helps to improve its flavor and digestibility.

The ideal time to form the loaves from the dough depends mainly on the type of leavening you decide to use. For a leavening slow, for example, which can last from 24 to 48 hours in the refrigerator, it is advisable to divide the dough into loaves only after this rest period, just before proceeding with rolling out and cooking. This is because during slow leavening the dough matures and develops superior organoleptic characteristics, making the final pizza more fragrant and digestible.

For more leavening quick, which takes place at room temperature for approximately 6-8 hours, the loaves can be formed immediately after kneading the ingredients. In this case, after forming them, the loaves must rest until they double in volume before being rolled out and seasoned.

In both cases, it is important to handle the dough delicately so as not to disperse the gas that formed during leavening, which is essential to guarantee the lightness and softness of the pizza.

For those looking for a detailed guide on how to prepare an excellent pan pizza, you can refer to this one recipe: https://www.tantofood.it/pizza-in-teglia-ricetta/.

In short, the preparation of the loaves is a step that requires attention and respect for leavening times. Whether you opt for slow or rapid leavening, the important thing is to follow the steps carefully and ensure the dough has the necessary time to mature. As we have seen, patience is a key ingredient in making a perfect pizza, as much as flour or yeast.