Tag: Sauerkraut

Chickpeas as a side dish – AltroFood – Gordon Ramsay’s version

Carbonara when it was invented

Chickpeas as a side dish they are a choice versatile And nutritious which can enrich any meal with their delicate flavor and satisfying texture. These legumes are rich in proteins, fibers And minerals, making them an excellent option for those looking to eat a balanced diet. Furthermore, chickpeas can be prepared in a variety of ways, from simple steamed chickpeas to more elaborate recipes, thus offering a wide range of possibilities to accompany your main dishes. Their versatility makes them suitable for vegetarian diet, vegan And omnivorousensuring that everyone can enjoy their benefits regardless of dietary preferences.

Chickpeas as a side dish

Chickpeas, thanks to them nutritional richness And culinary versatility, they represent an excellent choice as a side dish in many dishes. These legumes can be transformed into a variety of preparations ranging from simple to sophisticated, adapting perfectly to both everyday dishes and more elaborate recipes for special occasions. The key to a good dish of chickpeas as a side dish lies in the choice of ingredients and care in preparation.

One of the most popular recipes to enhance chickpeas as a side dish is that of chickpea cutlets. This preparation, which you can find at the following link Chickpea Cutlets, is a perfect example of how chickpeas can be transformed into a tasty and nutritious dish, ideal for accompanying meat, fish or even as the protagonist of a vegetarian meal.

The preparation of chickpeas as a side dish is not limited only to elaborate recipes. Even simply cooked in a pan with fresh herbs or as a base for nutritious salads, chickpeas always offer a balanced supply of proteins And fibersas well as being a source of iron And potassium.

Incorporating chickpeas into your diet as a side dish is also an excellent way to enrich your meal taste And substance without weighing it down. This legume, in fact, pairs well with a wide range of flavors, from fresh aromatic herbs to citrus fruits, through bolder spices.

In shortchickpeas as a side dish are a smart choice for those looking to vary their diet with tasty, healthy and easy-to-prepare options. As we have seenthere are multiple ways to include chickpeas in our meals, making them a valuable and versatile addition to the table.

Artichoke risotto flavored with lemon – Gordon Ramsay’s version

Artichoke risotto flavored with lemon

An artichoke risotto that tastes like spring, fresh and delicate. To bring a fragrant and timeless vegetarian first course to the table.

It is a classic preparation, without too many head twists, ideal for enhancing the intense flavor of artichokes. I just wanted to add lemon zest, which I love very much in combination with this vegetable.

Another small license is the choice of pepper: the Timut pepper*. This variety of pepper, like its botanical “cousin” Sichuan pepper, is a Nepalese pepper with a note reminiscent of grapefruit and passion fruit. An additional citrus nuance that I’m sure will win you over. Alternatively you can use Sichuan pepper or common black pepper.

To make this artichoke risotto, alas, you will have to clean them. But don’t despair, arm yourself with patience and follow my tips to clean artichokes quickly and easily.

First of all I recommend theuse of gloves: they will protect you from the thorns and prevent your hands from being stained by the artichoke.

Start by eliminating the hardest, outer leaves until you get to the heart, with the light, bright colored leaves at the base. Continue by cutting the tip by about 2/3 cm, then cut the stem 2/3 cm from the base and peel it with a mandolin.

With a clean cut, divide the artichoke in half, remove its internal “beard” with the help of a teaspoon or a small knife, checking that there are no remaining thorns.

And now a little twist: dip each artichoke heart thus obtained in a bowl with ice and lemonwhere you will leave it until the time comes to cook them in your risotto.

Strawberry bread (soft, fragrant, quick) Recipe by Tavolartegusto – Gordon Ramsay’s version

strawberry bread - Recipe by Tavolartegusto

The Strawberry bread it’s a Sweet very fast and delicious, the version with fruit of my classic Orange Pan! Practically blend the whole strawberries together with all the ingredients directly into a mixer. Pour the mixture into the pan and bake it in the oven. I tell you about a unique goodness, very fragrant and with a soft consistency soft and moist for days!

strawberry bread - Recipe by Tavolartegusto

The flavor is reminiscent of the classic strawberry cake, but without pieces. For super easy preparation you can use the type of strawberries you prefer: small, large, medium, you just need to wash them well, you can insert them without cutting them into the bowl of a mixer with large blades. Attention right to eliminate the green tuft. In this case I chose to use one long mold for plum cake, you can also use the classic round cake tin sponge cake. Once baked the strawberry bread I added one syrup on the surface delicate made of fruit, water and sugar which makes it very soft for several days! but you can also simply sprinkle with icing sugar. Perfect to serve for breakfast And snack but also as a dessert end of the meal or for special occasions such as Mother’s Day. Believe me there won’t even be a crumb left over!

Discover also:

Strawberry plumcake (very soft, without butter and with yogurt in the dough)

Strawberry bread recipe


Preparation Cooking Total
10 minutes 40 minutes 50 minutes

Cost Kitchen Calories
Bass Italian 433 Kcal


Quantity for 6 – 8 people

    • 200 g of ’00 flour
    • 160 g of whole strawberries
    • 2 eggs
    • 170 g of sugar
    • 130 ml of seed oil
    • 10 g of baking powder
    • 2 tablespoons icing sugar for the syrup
    • 10 strawberries for the syrup


How to make strawberry bread

First of all, use a mixer with large blades.

Then wash the strawberries and remove the green tuft and blend them at very high speed until you obtain a strawberry puree.

Finally add eggs, sugar, oil and flour, blend for a few seconds, finally add the sifted yeast and blend again

Then pour the mixture into a perfectly buttered and floured mould. I used strawberry bread mold.

Then cook in a static oven very hot at 180° for about 40 – 45 minutes. Always do the toothpick test to check.

Finally, remove from the oven and leave to cool in the pan for 5 minutes, then turn out directly onto a wire rack.

In the meantime, prepare the syrup for the covering.

(You can also use a delicious freshly heated and filtered strawberry jam)

Alternatively, wash the 10 strawberries and cut them into small pieces:

preparing strawberry bread - Recipe by Tavolartegusto

Blend together with two tablespoons of icing sugar. Then filter and place on the heat for 2 – 3 minutes if necessary with 1 tablespoon of water to obtain a fluid syrup.

Once your strawberry bread is out of the oven, add the syrup to the surface, allowing it to penetrate perfectly and leave to cool completely before serving.

Here’s yours ready Strawberry bread

strawberry bread recipe - Recipe by Tavolartegusto


It can be stored perfectly at room temperature for 2 – 3 days, preferably in a cake container.

Also discover my entire collection of recipes with strawberries

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