Tag: tuna

How many cherries can you eat on a diet? – Gordon Ramsay’s version

How many cherries can you eat on a diet?

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The cherries They are one of the most loved and appreciated fruits in the kitchen, thanks to their sweet and juicy flavor that lends itself to many preparations. But how many cherries can you eat on a diet? And what are the benefits of this delicious fruit? Let’s discover together useful tips and information to better appreciate cherries in your daily diet.

How many cherries can you eat on a diet?

Cherries are a fruit rich in antioxidants, vitamins and minerals essential for our body. Thanks to their low calorie content, cherries can be safely consumed even during a slimming diet. However, it is important to pay attention to the quantities to avoid excess sugar and calories.

Tips for a balanced consumption

To fully enjoy the benefits of cherries without exceeding the calories, it is advisable consume a moderate portion, which corresponds to approximately 10-12 cherries. This way, you can enjoy their sweet and fresh flavor without compromising the goals of a balanced diet.

Health Benefits

Cherries are rich in substances that are beneficial to our body, such as vitamin C, which helps strengthen the immune system, and flavonoids, which have anti-inflammatory and antioxidant properties. In addition, cherries are rich in fiber, which aids digestion and helps maintain a sense of satiety.

Delicious ways to enjoy cherries

Cherries can be eaten fresh, but they can also be used in many sweet and savory recipes. Try them in a cherry and almond tart, or add them to a spinach and goat cheese salad for a fresh and fruity touch. Cherries also pair well with aged cheeses and cured meats, creating unique and irresistible contrasts of flavors.

Cherries are a versatile and tasty fruit that can be enjoyed in many ways during a balanced diet. With moderate and conscious consumption, you can enjoy the benefits of this delicious fruit without compromising your health. Enjoy your meal!

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Rice Salad, Locatelli’s Tricks to Make It Perfect. Always Follow the Rule of Three and You’ll Never Go Wrong – Gordon Ramsay’s version

Locatelli rice salad

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Undisputed queen of summer tables, the rice salad can be transformed into a refined gourmet dish with a few tricks. Rice salad is a fresh solution, easy to prepare and perfect to keep in the refrigerator for a few days. However, it can be heavy if you do not choose the right ingredients and if you do not follow some simple tricks. If you want to revolutionize your idea of ​​rice salad, here are five tips to make it truly unforgettable. Choosing the rice is essential for a perfect rice salad. Opt for varieties that hold up well to cooking, such as Carnaroli or Arborio.

If you are looking for an interesting alternative, Venere rice, with its long and thin shape, it can be an excellent choice. For salads with seafood, try Basmati, whose unique flavor can add an exotic touch to the dish. Make sure the rice you choose maintains a firm texture and does not become sticky. One of the most common problems with rice salad is the sticky consistency of the grains. To avoid this, follow these steps carefully. cooking times indicated on the package and do not exceed 15 minutes. Do not rinse the rice under cold water because it would remove the starch, but spread the grains on a tray and fluff them with a fork.

To cool them quickly, you can place the tray in a sink filled with cold water, similar to a double boiler in reverse. To avoid overloading the rice salad, apply the rule of three: use a maximum of three ingredients in addition to the rice. This will prevent the dish from becoming too rich and heavy. You can choose combinations such as fresh vegetables, olives and cheese cubes, or tuna, cherry tomatoes and Tropea onion.

If you want a ready-made dressing, consider options that include wholesome vegetables, tuna steaks and a tasty sauce made from tomatoes and herbs. The use of mayonnaise in rice salad is a matter of debate. If you decide to add it, do so a day or two after preparation and only if you are sure the salad will be consumed quickly. Mayonnaise can alter the flavors and textures of the dish if stored too long.

Therefore, avoid adding it to freshly prepared salad if you plan to store it for several days. Rice salad should be consumed at room temperature, immediately after removing from the refrigerator. Leave cool naturally the rice before seasoning it and, once seasoned, store it in the refrigerator for no more than three days. Before serving it, remove it from the refrigerator at least half an hour before, to allow the flavors to develop at their best. Now you are ready to make a perfect rice salad.

Read also: Cold Farro Salad, Benedetta’s advice for combining all the ingredients

Locatelli rice salad

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Spaghetti alla Carlofortina, the first Sardinian dish from the Island of San Pietro. They are made in 5 minutes with canned tuna, creamy and delicious – Gordon Ramsay’s version

carlofortina

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Pasta alla Carlofortina is a typical delicacy of Carlofortea village in south-western Sardinia, on the island of San Pietro. This first course, rich in flavor and tradition, is ideal for a Sunday lunch with the family or a fish-based dinner with friends. The recipe is influenced by Ligurian cuisine, since in 1738 the inhabitants of Pegli, a neighborhood of Genoa, settled in this area after emigrating from the Tunisian city of Tabarka. And in fact, among the ingredients we find the basil pesto which, together with tuna and at trofie creates an irresistible symphony of flavors. It is, therefore, a perfect recipe for those looking for a seafood dish with a touch of tradition and history.

Sardinian trofie from the village of Carloforte

Ingredients for 4 people

  • 380 g of dried trofie or spaghetti
  • 320g of tuna
  • 260 g of cherry tomatoes
  • 200g basil pesto
  • extra virgin olive oil, salt, fresh basil to taste
  • half a glass of white wine
  • 1 clove of garlic

Preparation

Start by cutting the diced tuna regular. Then, heat a drizzle of oil in a non-stick pan, add a clove of garlic and let it brown slightly. Add the diced tuna and fry for about 2 minutes. Add the white wine, then remove the tuna from the pan and set it aside on a plate.

In the same pan, add the cherry tomatoes washed and cut in half. Season with salt, cover with a lid and leave to cook over low heat for about ten minutes, until the cherry tomatoes have wilted. Turn off the heat and put the tuna back in the pan.

In the meantime, cook the trofie in plenty of lightly salted boiling water. Once cooked, drain and transfer to the pan with the tuna and cherry tomato sauce. Add the basil pesto and mix well with a wooden spoon to blend the flavors. Arrange the pasta alla carlofortina on a serving dish, garnish with a sprig of fresh basil and, if you like, sprinkle with parmesan cheese. Serve and enjoy. Enjoy!

Read also: Trofie della Sirena, what is added to clams for a creamy and delicious first course. The ancient recipe of the Neapolitan grandmother

carlofortina

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