Tag: rice

Artichokes what can I do – MoltoFood – Gordon Ramsay’s version

Artichokes: what can I do? This question arises from curiosity and the desire to explore culinary possibilities that this spring vegetable offers. Artichokes are one inexhaustible source of inspiration in the kitchen, thanks to their versatility and the unique flavor they can give to dishes. Knowing the various ways of preparing artichokes is essential for every cooking and food and wine enthusiast who wishes to enrich their culinary repertoire.

Artichokes what can I do

Artichokes are an ingredient excellent for a wide range of recipes, from simple steam cooking to more elaborate dishes. Their versatility makes them suitable to be the protagonists of appetizers, first courses, side dishes and even salads. One of the most popular preparations to enhance the flavor of artichokes is the baked one, such as artichokes au gratin with parmesan. This recipe, which you can find here, combines the tenderness of artichokes with the crunchiness of a rich and tasty gratin, creating a dish that can easily become the center of the table.

But artichokes can also be the heart of creamy risottos, where their flavor blends perfectly with the broth and rice, or they can be transformed into a cream velvety for a rich and comforting soup. Let’s not forget the classics Roman or Jewish preparationswhich enhance the flavor of artichokes in different ways but both extraordinarily tasty.

For those who love bolder flavours, artichokes can also be marinated in oil and vinegar, or used as a base for a pesto alternative, perfect for seasoning pasta. In short, the possibilities are truly endless.

As we have seen, artichokes offer a world of possibilities culinary. Whether you are a novice or an experienced cook, exploring the different recipes and ways of preparing artichokes can significantly enrich your cooking experience. So, don’t hesitate to experiment and be inspired by this incredible vegetable.

Scalded lamb: the traditional recipe! – Gordon Ramsay’s version

L’Scalded lamb it’s a second dish traditional of Lazio cuisineespecially Roman-based Lamb ribs cook on the grill. But which means ‘scottadito’? which according to tradition goes tasted immediately hot when the golden crust still retains a soft interior! Here it is it is taken with the fingers on the side of the bone that is still hot and there is a risk of get burned ! Here in Rome it is a real institution for Easter lunch! Together with the most classic and well-known Abbacchio alla Romana!

We are talking about a unique goodness that has poor origins and what I propose today is the Original recipe of lamb cooked according to the advice of Max Mariola. It is a preparation very easybut Attention choose the typical lamb chops the marinade and of course the cooking times ; follow all the illustrated steps and when you taste it you will exclaim: it really is exceptional! Let it bet? I find they are aquick alternative with baked lamb, and if you have the opportunity to cook outdoors, it is also perfect for barbecue on Easter Monday! Accompany it with a good side dish. Here in Rome it is customary to serve the blanched lamb with the very soft Roman-style artichokes or with the Giudia-style ones and the fantastic fried petals! If you want to go classic, a nice tray of baked potatoes is also perfect, the crunchy ones on the outside!

Grilled lamb recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	10 minutes	40 minutes


Bass	Italian	243 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients

Quantity for 4 people
500 g of lamb chops extra virgin olive oil rosemary garlic salt pepper

Quantity for 4 people

500 g of lamb chops

extra virgin olive oil

rosemary

garlic

salt

pepper

Equipment

Method

How to make grilled lamb

First of all, take the ribs out of the fridge, do not wash them at all, and with the help of a meat mallet, beat the knot of meat on the ribs to flatten them slightly.

Finally, place the cutlets in a baking dish, add oil, pepper, fresh rosemary, chopped garlic and massage well on all sides, so that it is fragrant:

how to make lamb chops - Recipe by Tavolartegusto

Then leave marinate at room temperature for 30 – 35 minutes

Attention, this step is very important, to avoid thermal shock, i.e. the cold meat curling when in contact with the hot grill, as well as to better regulate the cooking times, the lamb inside must be soft, tender and not cold. !

Perfectly cooked lamb

Finally, after the indicated time, touch the meat, which must be at room temperature, give it another stir then heat a grill with grooves for 3 – 4 minutes

Why is it better to use a grill and not the smooth plate? Because the lines of the grill allow the meat to remain raised from its cooking liquid. This will promote a golden crust on the surface.

Place the cutlets (without garlic and rosemary) only when the grill is actually hot

Then let it cook for 2 – 3 minutes on each side. Don’t turn before 2 minutes otherwise they won’t be crispy on the outside and soft on the inside. Minute more or less depends on the size of the pieces.

You will realize that they are cooked perfectly when they are golden brown and the meat does not drip red or blood. Salty.

Here’s yours ready Grilled lamb

grilled lamb - Recipe by Tavolartegusto

Needless to say, it cannot be preserved! It should be eaten immediately and nice and hot!

Don’t miss my collection of Second courses of meat.

Products of the month of April – Gordon Ramsay’s version

April is a month full of fresh and delicious products that delight the palates of cooking and gastronomy enthusiasts. In this article we will explore the products of the month of April that cannot be missing from your tables, offering advice on how use them to the fullest to create memorable dishes.

Seasonal fruit: strawberries and lemons

Strawberries are the symbol of spring and April is the ideal time to enjoy them to the fullest of their sweetness and fragrance. These red and juicy fruits they are perfect to consume alone, but can also be used to prepare desserts, jams and sorbets. Try pairing them with fresh cheese or adding them to a salad for an unexpected touch of freshness.

Lemons, with their acidic and refreshing flavour, are another undisputed protagonist of April. Use them to prepare lemonades, lemon desserts or to give a touch of acidity to fish dishes and salads. Don’t forget to also use the peel, rich in essential oils that give a unique aroma to any dish.

Spring vegetables: asparagus and peas

Asparagus is a spring must, with its delicate flavor and crunchy texture. You can enjoy them simply boiled and seasoned with extra virgin olive oil and salt, or use them to prepare risottos, omelettes or quiches. Also try pairing them with poached eggs and raw ham for an elegant and tasty dish.

Fresh peas are another April delight, with their sweet flavor and soft texture. You can use them to prepare soups, risottos, side dishes or salads, or enjoy them alone as healthy snack. Rich in protein and fibre, peas are an excellent choice for a balanced and tasty diet.

THE products of the month of April they offer a wide variety of flavors and culinary possibilities to explore. Take advantage of this season full of freshness and creativity to experiment in the kitchen and delight your diners with unique and unforgettable dishes.