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Artichokes – how not to let them blacken – Gordon Ramsay’s version

Carbonara when it was invented


Artichokes: how not to do them blacken is a question that all cooking and food and wine enthusiasts ask themselves at least once. This phenomenon, known as oxidation, not only compromises the aesthetic appearance of the dish but can also negatively influence the flavor of the artichokes. The ability to preserve the bright green color of artichokes is a hallmark of a true culinary expert. Therefore, knowing the tricks and techniques to avoid blackening of artichokes becomes essential for anyone who wants to excel in the culinary art.

Artichokes – how not to let them blacken

When working with artichokes, the first step to preventing blackening is to act quickly. After cutting or cleaning the artichokes, it is essential to immediately immerse them in acidulated water. This solution can be prepared simply by adding the juice of lemon or a little vinegar to water. The acidity prevents oxidation which leads to color change.

Another effective method is to use salt water to soak the artichokes. The salt, in addition to preventing blackening, also helps maintain the consistency of the artichokes during cooking. However, it is important not to overdo it with salt to avoid compromising the final flavor of the dish.

For those looking to preserve not only the color but also the flavor and nutritional properties of artichokes, the use of natural antioxidants such as vitamin C powder is an excellent solution. A teaspoon of powdered vitamin C dissolved in water can do wonders for keeping artichokes fresh and green.

Additionally, the way artichokes are cooked can affect their color. Cooking techniques that limit exposure to air, such as steaming or pressure cooking, can help reduce oxidation.

Finally, for those looking for inspiration on how to prepare artichokes while maintaining their color, the recipe for artichokes au gratin with parmesan can be an excellent starting point.

In short, preventing artichokes from blackening requires attention and care right from the preparation stage. By using appropriate techniques and exploiting the properties of some ingredients, it is possible to preserve the natural beauty of this vegetable, making dishes not only delicious but also visually appealing. As we have seen, with a few simple precautions, artichokes can maintain their vibrant color, enriching every dish with their unique flavor.

Pretzel and white chocolate garlands – Gordon Ramsay’s version

chocolate-pretzel-wreaths


chocolate-pretzel-wreaths

The sweet pretzel and chocolate garlands they are delicious, very easy and quick desserts that anyone can make in a short time.

Enough only three ingredients: pretzels in the classic heart shape, white chocolate (or if you prefer milk or dark chocolate), colored sprinkles to decorate.

A truly original idea to prepare Easter sweets in 5 minutes, the sweet garlands can also be given as gifts and packaged in transparent bags.

They are also very cute to decorate the Easter table, or simply as tasty snack for your children.

To prepare them you will have to stick them together in a circular way pretzel with melted chocolate.

Then they decorate with glitter colored sprinkles and let them cool. The chocolate will solidify and the pretzels will stick together forming a beautiful garland. The sweet/savory taste will win you over.

Unleash your imagination and you will see what a success!

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Homemade Tagliolini Recipe (step by step guide) – Gordon Ramsay’s version

homemade tagliolini recipe - Recipe by Tavolartegusto


THE Tagliolini they are a format of fresh pasta based on Flour And egg; a great classic ours Italian cuisine (in particular from Molise, Emilia and Piedmont where they are called ‘Tajarin’). They have a similar length to Tagliatelle but they are thinnerabout 3 mm so yes They cook very quickly! And not only are they delicious with every seasoning for example with lemon, with ragù or in broth! Given theirs fine structurethey are also ideal for making flans, pasties and timbales! Believe me, preparing them by hand is not difficult and there are a lot of them better And genuine! Follow this detailed one Tagliolini recipe and you can make them both with the pasta machine that without, alone with the knife!

homemade tagliolini recipe - Recipe by Tavolartegusto

Unlike Tortellini and other stuffed pastas with complex closures; prepare i homemade tagliolini And easy First of all, the typical home-made pasta dough is made according to the rule 1 egg – 100 g of flour then it lies down browse with a very thin rolling pin it rolls up And it cuts to measure. Self you have little time but you don’t want to give up fresh tagliolini then you can speed up preparation using the tagliolini tool! 2 minutes and they are ready to cook!
Follow all advice illustrated with step by step photos they will help you from creation to cooking to seasoning and I’m sure they will become one of the freshest pastas most loved together with the delicate potato gnocchi!

Tagliolini recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour 5 minutes 1 hour and 5 minutes

Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 4 people

  • 300 g of ’00 soft wheat flour
  • 3 large whole eggs
  • 1 pinch of salt


Method

how to make tagliolini

First of all, sift the flour and mix with the salt:

sift the flour to make tagliolini - Recipe by Tavolartegusto

Then make a hole in the center, add the eggs and beat them with a fork like an omelette, gradually incorporating the flour from the outside to the inside.

Make sure that all the flour is absorbed, help yourself with a tarot to lift the dough residues

how to make tagliolini dough - Recipe by Tavolartegusto

Knead with your hands, form a ball and seal in cling film. The dough will seem hard, let it rest at room temperature for 30 minutes and it will become soft!

Here is the dough ready to make the tagliolini. Divide it into two parts for convenience:

dough for tagliolini - Recipe by Tavolartegusto

Please seal the part you are not using then proceed to roll out the pastry by flouring the surface well and proceeding with a rolling pin:

roll out the pastry to make tagliolini - Recipe by Tavolartegusto

At this point you can proceed in two ways :

roll out the pastry by hand with a rolling pin to a thickness of 2 mm, taking care to dust it well with flour and create a compact, non-sticking rectangular pastry.

Or insert the dough into the pasta machine, I chose the Tescoma which among other things you can buy with an interesting promotion!

by March 31st by clicking the following link: for the purchase of 1 pasta machine you will receive a ravioli mold as a gift!

roll out the dough with the pasta machine - Recipe by Tavolartegusto

If you are using the pasta machine, you will have to insert the pastry sheet several times, at least 3 – 4 times, and repeat the operation, always sprinkling with flour, in order to obtain a thick, compact pastry that does not stick! this is the secret to perfect tagliolini!

Finally, once the pastry has been made, you can proceed to shape it

How to form tagliolini

If you want to proceed by hand, you will have to package the rectangular pastry and proceed following the step-by-step advice found in the article Homemade Pappardelle

the only difference is that the cut must be 3 mm to have truly thin tagliolini.

If you are using the Tescoma pasta machine, you will also find the tagliolini tool supplied

Just insert the smooth pastry inside, turn and they come out like the ones you bought! but they are handmade!

how to make tagliolini - Recipe by Tavolartegusto

as soon as they come out, take them in your hand so they don’t get ruined, sprinkle with flour and twist them into a nest

What a satisfaction to do Tagliolini!

homemade tagliolini - Recipe by Tavolartegusto

Once made you can cook them immediately in plenty of boiling water and salt. When they float to the surface they are ready to be enjoyed and seasoned, it will take 2 – 3 minutes maximum.

Seasoning for tagliolini

Perfect with many types of condiments! not only the classic Bolognese sauce, delicate Bechamel with addition of mushrooms, vegetables, cheeses.

I love Tagliolini in meat or vegetable broth! They are fabulous

Then delicious with Cacio e pepe, fresh tomato, vegetable cream, pumpkin

storage

You can store them at room temperature for a few hours (5 – 6) then they should be placed in the fridge and can be stored for the next day!

The post is sponsored by Tescoma

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