Tag: savoury veggie

fish origin, price, recipes and ideas – Cucinare Facile – Gordon Ramsay’s version

Small and delicious: i whitebait I am anchovies or sardinesbelong to blue fish family and boast the distinction of being the smallest (they are just over 2 mm long). What exactly are sea whitebait? How are they used in the kitchen?

Some of you will know them by other names, such as cicinielli, gianchetti, juvenile fish, fry, given that they take on different names depending on the Italian regions in which they are fished. However, these are newly hatched anchovies or sardines.

The first thing you need to know about whitebait is that I’m a type of fish protected by strict legislation, so it is not always found on the fish counter. However, when they are there, you can easily recognize them because they appear as a gelatinous and very shiny mass and to verify whether they are small sardines or anchovies you just need to know the period in which they were caught.

Whitebait fishing is regulated to protect blue fish. Anchovies spawn between May and September (at the end of the first year of age) therefore whitebait are a summer product, while sardines reach maturity around the second year of age and spawn in the winter months which is why they are a typically winter product.

Bianchetti: pay attention to the origin

Bianchetti are the basic ingredients of many recipes, especially for fried foods and omelettes, while in Liguria they prepare farinata. Unfortunately i whitebait they have a price very high so if you find them at rock bottom prices be very careful because it could be other types of fish, first of all redheads or whitebait.

If you’re wondering what is the difference between white and lipstick you must keep in mind that these are two different types of fish: whitebait are fresh-born anchovies and sardines while lipsticks belong to the species Aphia minuta and they tend to be longer and more robust and take on a pinkish color. The same goes for the background whitebaits (Crystallogobius linearis).

Whitebait are often confused with ice fish that populate the freshwater rivers of China and the sea waters of the tropics. Always ask the fishmonger where the whitebait comes from!

How to clean whiteboards

Before eating the whitebait you must wash them to remove all impurities and grains of sand. Use a narrow mesh colander to prevent thelively it disperses. It is not a nutritional substance but the typical sea flavor that is felt when you sit on the shore and that envelops the palate when you eat whitebait.

We do not recommend storing them in the fridge for more than a day, rather consume them the same day if you buy them fresh or freeze them immediately in a plastic bag.

Bianchetti: recipes and ideas

The traditional way of savoring the whitewash it is certainly like seafood cruditè, that is, raw seafood with a strong seafood flavour. But it’s not the only way. How to eat whitebait?

Those who can’t eat raw fish cook whitebait al steam arranging them on a retina. It only takes a few minutes. When the color turns white they can be placed on the plate and seasoned with salt, lemon and extra virgin olive oil.

They can also be prepared whitebait pancakes. For the frying, prepare the batter with egg and flour or with flour and sparkling water and add the whitebait with a spoon, take a part of it and fry it in boiling oil.

Finally if you want to try i fried whitebait as an omelette, you just have to sear the whitebait with oil for a few minutes and then add the eggs.

Carbonara by the Roscioli brothers, the best and most famous in Rome with a secret that no one has ever told: where the eggs are beaten – Gordon Ramsay’s version

One of the most famous versions of the bacon and egg in Rome it is the one proposed by Roscioli brothers, Alessandro and Pierluigi, who in 2002 transformed the family delicatessen into a sophisticated gourmet shop, a stone’s throw from Campo de’ Fiori. For them, since it is a simple dish, it is essential to use top quality ingredients. As the Roscioli motto states: «Before the kitchen… there is the raw material».

At the Bottega, Benedetto Cavalieri spaghettoni and Paolo Parisi’s eggs are used, while bacon and pecorino romano come from small producers selected exclusively for Roscioli. Furthermore, pepper comes from France. Two important advice: the bacon must remain crunchy on the outside and soft on the inside, while the pasteurization of the egg must take place in a bain-marie, in contact with the steam from the kettle.

Carbonara by the Roscioli brothers

Ingredients for 2 people

180 g of Benedetto Cavalieri spaghettoni
120 g of bacon
1 whole egg
1 egg yolk
105 g of pecorino romano
20 g of Parmigiano Reggiano
salt, freshly ground black pepper to taste

Preparation

To prepare a perfect carbonara, start by carefully cleaning the jowls: remove the pepper and rind, then cut slices about 1 cm thick and then 1 cm cubes. Place them in a hot pan over a high heat and leave to toast without stirring until the first layer of fat has melted and one side is crispy and golden. At this point, mix and let all the fat melt. Lower the heat and let the crispy bacon cubes candy for at least 20 minutes. After this time, keep them in a saucepan near the stove and above the oven to keep them crunchy.

Grate both the cheeses with a traditional grater and combine them. In the meantime, while the spaghetti cooks in salted water (about 12-13 minutes), beat the egg in a plastic bowl. It is preferable to use plastic as it insulates heat better. Add a handful of grated cheese, freshly ground pepper and mix. If possible, use a mortar instead of a pepper mill to prevent the pepper from being ground too finely.

As soon as the pasta is almost cooked, drain it, reserving a couple of ladles of cooking water. Transfer the pasta directly into the bowl with the eggs, pepper and cheese, not too far from the stove and the heat source. Let it rest for about a minute, then add the crispy bacon and a scant ladle of its fat. Start moving the bowl with circular movements and from top to bottom to emulsify the cream of eggs, cheese and bacon with pasta. You have to be quick and, if necessary, use some of the previously saved cooking water.

«The magic of one bacon and egg success is all in this demanding minute of emulsion of the eggs, the cheese and the fat from the bacon with the cooking water and the gluten from the pasta itself”. Serve the carbonara by placing a nest of pasta in the center of the plate and seasoning with extra cheese and pepper.

Read also: Carbonara with cooked eggs, the trick to making it super creamy and good but suitable for everyone

What to eat after amatriciana – MoltoFood – Gordon Ramsay’s version

What to eat after amatriciana is a question that could arise naturally after tasting this rich and tasty dish of the Italian culinary tradition. L’tomato and bacon it is a dish that boasts ancient origins, linked to the city of Amatrice. Characterized by strong ingredients such as bacon, pecorino romano and tomato, it leaves an intense and decisive taste in the mouth. Therefore, choosing what to eat next can be crucial to maintaining balance in the meal and ensuring a pleasant gastronomic experience. The choice must take into account the intensity of the flavors and the meal structure.

What to eat after amatriciana

After enjoying an intense and characteristic dish like amatriciana, the recipe of which can be found here, it is important to move towards dishes that can complementary the experience without overpowering the flavors just tasted. Ideally, you should opt for light second courses or fresh side dishes that help cleanse the palate.

A great choice could be a second of baked fish or grilled, perhaps a sea bass or a sea bream, simply seasoned with oil, lemon, salt and pepper. The fish, with its delicacy, contrasts pleasantly with the robustness of the amatriciana, creating a balance in the meal.

For those who prefer to stick to meats, this could be an option slice of veal grilled, light and digestible, perhaps accompanied by a side dish grilled vegetables or a fresh mixed salad. These choices allow you to maintain a certain lightness after the rich first course.

Let’s not forget the importance of a good vegetable side dish. After such a tasty first course, an arugula and parmesan salad or a mixture of steamed vegetables can be ideal to refresh the palate.

In terms of sweets, after the amatriciana it is advisable to opt for something not too heavy. A lemon sorbet or cream ice cream can conclude the meal lightly, offering a pleasant sensation of freshness.

In short, the choice of what to eat after amatriciana should aim for dishes that balance the intense and rich flavors of the first course, without further weighing down the meal. Opting for light second courses, fresh side dishes and not too elaborate desserts can be the key to a complete and satisfying gastronomic experience.