Tag: salmon

Why heavy salmon – AltroFood – Gordon Ramsay’s version

In the world of Kitchen and of thefood and winethe quality and the weight Ingredients play a crucial role in the success of a dish. Among these, the salmon It is a popular choice for its versatility and rich flavor. But why is it so important to consider the weight of salmon when choosing it for our recipes? This question not only affects the quality aspect of the product but also its own sustainability and how it can affect the final outcome of the dish. Therefore, understand why the weight of salmon is a factor that should not be underestimated and is essential for anyone who wishes to excel in the preparation of dishes based on this prized fish.

Because heavy salmon

When it comes to heavy salmonwe often refer to specimens that have had the opportunity to grow to a considerable weight and size, a factor that directly influences the quality of the meat and its organoleptic characteristics. Salmon weight is indicative of a number of factors, including the age of the fish and the conditions in which it was raised or lived in its natural environment.

One more salmon heavy tends to have more meat oily And tasty, thanks to a higher concentration of omega-3 fats, known for their health benefits. These fatty acids not only improve the flavor of the fish but also contribute to a firmer texture creamy And rich, which translates into tastier and more satisfying dishes. Furthermore, the size of the fish affects the ease of preparation and presentation of the dish, fundamental aspects for cooking and food and wine enthusiasts looking to impress their guests.

Choosing a heavy salmon it is also an indicator of more fishing and farming practices sustainable. Often, larger fish are the result of farming methods that respect the natural life cycle of the salmon, allowing it to grow in optimal conditions. This not only ensures better quality of the final product but also contributes to the health of aquatic ecosystems.

In short, opting for a heavier salmon is not just a matter of personal taste, but reflects a conscious choice towards high quality, sustainable and tastier products. For those looking for inspiration on how to best prepare this type of salmon, I recommend visiting this link for a recipe that will enhance the qualities of a good heavy salmon.

Very clever sfincione, much better than the classic Palermo sfincione. Crispy and simple for Saturday evening – Gordon Ramsay’s version

Fried sfincionelli They are of indescribable goodness. We are already fervent supporters of the classic Palermo sfincione, with its sauce onions and the grated caciocavallo. But as we know, what’s fried is always better. So the same seasoning put on a fried dough absolutely could not leave us indifferent. The procedure is similar to that of Fried pizzas, simple and quick to follow. The difference is that the sfincionelli are slightly shaped more elongated and the end result is a little crispier. Perfect to accompany onions.

Fried sfincionelli

Ingredients x 10

00 flour 400 g
semolina 100 g
fresh brewer’s yeast 12 g
salt 12 g
water 300 ml
white onions 2
tomato puree 500 ml
anchovies in oil 10
caciocavallo 1 slice
grated caciocavallo cheese
bread crumbs
Origan
extra virgin olive oil

Preparation

The first thing to do to prepare fried sfincionelli it’s the dough. Sift the flour and arrange them on the work surface in the classic shape to fountain. Place the yeast and water in the center and start kneading. Add the salt and mix until you obtain a smooth dough. Cover with cling film and leave to rise in the oven with the light on for 4 hours. Meanwhile, prepare the onion saucejust follow the traditional sfincione recipe. Once the time has passed, take the dough again and work it again. Stretch it to form a loaf and cut it into 10 parts. Spread each part into an elongated shape, without flattening them too much.

Cover the bottom of a pan with extra virgin olive oil and bring to temperature, then fry the sfincionelli over medium heat. If bubbles form prick them helping yourself with a fork. Brown on both sides and drain on absorbent paper to remove excess grease. Place them on a baking tray, cover them with the onion sauce and sprinkle with black pepper and oregano. Complete with grated caciocavallo and shredded caciocavallo. Add some breadcrumbs and cook in the oven 180 degrees for 10 minutes. Your fried sfincionelli they are ready. Enjoy your meal.

Banana bread recipe with 2 eggs – Gordon Ramsay’s version

If you are looking for a dessert that satisfies the palate of adults and children without sacrificing goodness and health, our Banana Bread is exactly what you need. With the addition of only two eggs it’s a modest amount of butterthis recipe offers a perfect balance between taste and genuine ingredients.

That’s a great idea for one energy breakfastone snack post workout, and a smart way to recycle ripe bananas.

THE Children will love the sweet and irresistible flavor of bananas, although this recipe is designed to satisfy all the family’s palates, while ensuring a balanced nutritional intake.

You can customize the banana bread by adding other ingredients such as nuts, chocolate chips dark or even a touch of coconut dried. Furthermore, thanks to its moist and soft consistency, it is also perfect for freezing and storing for moments when you want an unexpected sweet cuddle.

Preparing Banana Bread is an experience that involves the whole family. Involve the children in the preparation, letting them mash the ripe bananas and mix the ingredients. It’s a fun way to teach them the importance of a healthy and balanced diet, without giving up the pleasure of good food.

To tell the truth, we had already made the recipe for Banana Bread with Type 2 flour.

This version is even simpler and certainly tastier. Try it too.

Sliced homemade banana bread, selective focus

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Chef Gordon Ramsay Recipes