Tag: Side

Sicilian-style ammuddicati peppers: the quick side dish that can be prepared in just a few minutes, crunchy and tasty – Gordon Ramsay’s version

soaked peppers

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The soaked peppers, also known as “ammuddicati” or “ammodicati”, are a traditional Sicilian dish, simple but rich in flavor. This dish uses basic ingredients such as peppers and breadcrumbs, enriched by classic flavors of island cuisine: capers, olives and pine nuts. The secret touch for a perfect result, the addition of pecorino cheese and bread crumbs almost at the end of cooking, which give the dish an inviting crunchiness and a unique taste. A side tasty to accompany second courses of meat or fish. Let’s work.

Sicilian-style ammuddicated peppers

Ingredients:

  • 800 g of red and yellow peppers
  • 120 g of stale bread
  • 60 g of pitted olives in oil
  • 40 g of grated pecorino
  • 20 g of pine nuts
  • 20 g of salted capers
  • Dried Sicilian oregano to taste
  • Extra virgin olive oil to taste
  • 4 cloves of garlic

Preparation:

To start preparing the soaked peppers, place the capers in a bowl with water for 10 minutes to eliminate excess salt. Rinse them under running water and set them aside. Wash thoroughly the peppers, cut them in half and remove the stem, seeds and internal white filaments, then cut them into strips of approximately 1cm wide. Remove the crust of the stale bread and chopped the crumb in a mixer. In a non-stick pan, heat a spoonful of oil with a poached clove of garlic and fry. Add the chopped breadcrumbs and toast it over a high heat stirring continuously.

When it is golden brown, remove it from the heat and set it aside. In a large pan, fry the remaining garlic cloves poached with 4 tablespoons of oil. When the oil is hot, pour in the peppers, sauté them briefly, season with salt and cover with a lid, cooking for approximately 20 minutes. After this time, add add the olives, desalted capers and pine nuts to the pan, continuing cooking for another 15 minutes. Remove the pan from the heat and let it cool. When the peppers are lukewarm, add the pecorino and the previously toasted breadcrumbs. Flavor with oregano, mix well and serve. Your soaked peppers they are ready.

soaked peppers

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Chickpea and fennel salad, the delicious side dish ready in 5 minutes with a trick where you put the fennel before seasoning – Gordon Ramsay’s version

chickpea and fennel salad

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chickpea and fennel salad

Chickpea salad with tomatoes, olives, parmesan and fennel it’s a perfect summer dish for those looking for a fresh, quick and tasty option. Ideal for hot days, this salad combines the crunchiness of fennel with the softness of chickpeas, the sweetness of tomatoes and the strong flavor of olives and parmesan. With few ingredients and a minimum of time in the kitchen, you can prepare a meal light but nutritious that will conquer everyone. A versatile dish, perfect as an appetizer, side dish or main course for a light dinner. Let’s work.

Chickpea salad with tomatoes, olives, parmesan and fennel

Ingredients

  • 240 g of drained canned chickpeas
  • 130 g of tomatoes
  • 5 small fennels already cleaned
  • 60 g of parmesan
  • 12 pitted green olives
  • A few basil leaves
  • Salt to taste
  • 1 pinch of oregano

Preparation

To start preparing chickpea salad with tomatoes, olives, parmesan and fennel, wash the tomatoes, dry them and remove the seeds. Cut the tomatoes into pieces and set aside. Take the pitted green olives and cut them with washers. Then, take care of the already cleaned fennel, cutting them vertically in order to obtain thin but consistent slices. In the meantime, drain the chickpeas and keep them ready in a bowl.

In the bowl with the chickpeas, add the chopped tomatoes, the chopped fennel and the sliced ​​olives. Cut the parmesan in chunks and add it to the other ingredients. Season everything with a pinch of salt, a drizzle of oil and a little oregano. If you wish, add a few basil leaves for an extra touch of freshness. Mix all the ingredients well. Your chickpea salad with tomatoes, olives, parmesan and fennel ready. If you want, you can also sear the fennel in a pan for a few minutes to soften it. Enjoy your meal!

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Ciambotta from Abruzzo, the perfect side dish for summer that can be made in 10 minutes with seasonal vegetables – Gordon Ramsay’s version

ABRUZZE CIAMBOTTA

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ABRUZZE CIAMBOTTA

The ciambotta from Abruzzo it is a typical dish that reflects the rich gastronomic culture of this splendid region. This vegetarian side dish, indeed vegan, is prepared with fresh and genuine products from the land, making it not only economical but also accessible to everyone. The regional variations there are numerous, but the one we propose is a traditional Abruzzo recipe. Thanks to the use of fresh vegetables such as tomatoes, aubergines, courgettes, peppers and potatoes, ciambotta is a perfect for summerrich in flavor and nutrients beneficial to health.

Ciambotta from Abruzzo

Ingredients

  • 250 g of aubergines
  • 250 g of potatoes
  • 250 g of peppers
  • 200 g of peeled tomatoes
  • 1 clove of garlic
  • Peanut seed oil to taste
  • Salt to taste

Preparation

To start preparing the ciambotta from Abruzzo, wash and slice the aubergines, then let them rest on a plate sprinkled with salt for at least an hour. Then, rinse them thoroughly, dry them and fry them in peanut oil. In the meantime, cut diced potatoes and the peppers cut into strips, then fry them in oil too. Once fried, drain them on absorbent paper to remove excess oil. Transfer all the vegetables into a saucepan, adding peeled tomatoes cut into small pieces and the garlic clove.

Salt to taste and cook on a slow fire for about an hour, stirring occasionally to blend the flavors well. During cooking, it is important to check that the vegetables they don’t stick together to the bottom of the saucepan, then mix gently. If necessary, add a little water to maintain the right level of humidity. Your ciambotta from Abruzzo it is ready to be served, hot or cold, accompanied by crunchy bread for a truly authentic taste experience. This versatile dish can be eaten as a main course or as sideand it is also excellent the next day, when the flavors have blended further.

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