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How to cook courgettes – AltroFood – Gordon Ramsay’s version

Carbonara when it was invented


The zuchinis they represent one of the most versatile and loved vegetables in the kitchen. Their ability to adapt to different cooking techniques and their delicacy in taste make them the protagonists of countless recipes. Know how to cook them correctly is essential to enhance their flavor without overpowering it, while at the same time maintaining their nutritional properties. Whether you are an amateur or a professional in the culinary sector, mastering courgette cooking techniques will allow you to enrich your gastronomic repertoire with simple but impressive dishes.

How to cook courgettes

Courgettes can be cooked in many ways, each of which enhances different aspects of their flavor and texture. There steam cooking it is ideal for those looking for a healthy method, as it best preserves nutrients. Just cut the courgettes into rounds or sticks, place them in a steamer and cook them for about 5-7 minutes. This method keeps the crunchiness of the courgettes intact, making them perfect to then be seasoned with a drizzle of oil and spices to taste.

There cooking in a pan it is perhaps the most common and allows you to obtain soft and tasty courgettes. It is important to heat the pan well with a drizzle of oil and add the courgettes cut into rounds or cubes. Add salt to taste and cook over medium-high heat for 5-10 minutes, stirring frequently. This method is ideal for quick and tasty preparations.

For those who love more intense flavours, the baking it’s the right choice. Cut the courgettes into slices, season them with oil, salt, aromatic herbs and, if you want, sprinkle with parmesan. Place them on a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 20-25 minutes, until they become golden and crispy.

Finally, for an original and tasty idea, you can try the crunchy courgette flatbread, a recipe that you can find here: Crispy Courgette Schiacciata. This preparation combines the simplicity of courgettes with a unique crunchiness, perfect to serve as an appetizer or side dish.

In short, courgettes offer a wide range of possibilities in the kitchen. Experimenting with different cooking techniques will not only allow you to discover new flavors and textures, but also to make the most of this much-loved vegetable. As we have seen, each method has its own peculiarities and can be chosen based on the desired result. So, don’t hesitate to put these tips into practice to enrich your dishes with perfectly cooked courgettes.

Zeppoline di San Giuseppe, Leopoldo of Naples’ recipe, here’s where they should be put before frying them, much better – Gordon Ramsay’s version

zeppole san giuseppe


zeppole san giuseppe

The zeppole of San Giuseppe they are getting closer and closer. In reality we have already started eating them a while ago, but it is March 19th that brightens up the homes of all Neapolitans. They are prepared on the occasion of the saint’s day, which therefore coincides with Father’s Day. And they all love it, so there’s no better way to make them happy. Or yes, prepare them with your hands, homemade, which is always better. Today to cook them we will follow the recipe Leopold, one of the most famous and good pastry shops in the area. By following their advice we can’t go wrong.

Saint Joseph’s Zeppole

Ingredients x 25

  • water 1\2 l
  • butter 200 g
  • salt 10 g
  • flour 2 kg
  • eggs 800 g
  • milk 1\2 l
  • sugar 250 g
  • egg yolks 100 g
  • rice starch 75 g
  • 1\2 vanilla pod
  • 1\2 lemon zest
  • Cherries in Syrup

Preparation

The first thing to do to prepare the zeppole of San Giuseppe it’s the dough. In a saucepan, combine the water, butter and salt and bring to the boil. Then add the flour in rain and mix with a wooden spoon. Continue until the mixture comes away from the walls. Keep aside to cool. When it is lukewarm, add the beaten whole eggs and whisk until creamy very dense. Transfer to a pastry bag and form your zeppolines by forming many circles on a baking tray lined with baking paper. Put them in the oven at 200 degrees until you see them detach from the paper.

At this point fry them on both sides in plenty of boiling seed oil. They must be well golden. Drain them on absorbent paper to remove excess grease and leave to cool. Meanwhile, prepare the custard. In the pan, beat the egg yolks with the sugar. Add the vanilla and rice starch, continuing to mix everything with the whisk. Heat the milk with lemon zest. Pour the hot milk into the egg mixture, removing the zest, then return to the heat and always turn until the right density is reached. Transfer to a pastry bag and decorate the cakes. Complete with a black cherry in syrup on the surface. Your Saint Joseph’s Zeppole they are ready.

Read also: Zeppole di San Giuseppe, puffy and soft. The 5 tricks to make them perfect: “what do you add to frying oil”

zeppole san giuseppe

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Grottese Ciambutella, the ancient recipe from Irpinia ready in 5 minutes for a quick and delicious dinner – Gordon Ramsay’s version

Grotese donut


Grotese donut

The grotese ciambutella is a sauce typical of Irpinia. The main ingredients are tomatoes, green and red peppers, basil and garlic. It is called this way because the term ciambutella in dialect means mess. In fact, to the eye the dish is very messy. But nevertheless a chaotic presentation the result is excellent. Another peculiarity is that the garlic is added only at the end of the preparation. In the Grotese tradition, a lot of this sauce is prepared and it is preserved in glass jars to use them throughout the winter. Also in this case the garlic is added only at the time of cooking.

Grotese donut sauce

Ingredients

  • tomato sauce
  • green and red peppers
  • peeled tomatoes
  • basil
  • garlic

Preparation

The first thing to do to prepare the Grotese sauce is cleaning the peppers. Remove the end, the internal filaments and the seeds and cut them into slices. Let them dry in the sun sprinkled with salt if possible. Meanwhile, prepare the tomato sauce. Wash them and cook them until they are well cooked, then puree everything. Cut to ‘pacchetell’ also the peeled tomatoes and recover the peppers. At this point you have all the ingredients and start putting them in jars alternating first a little sauce, then the chopped peppers and tomatoes and a few basil leaves; the operation is repeated until the jar is completely filled.

If you like spicy, you can also add some chili Peppers, both whole and cut into slices. Close the jars and boil them for at least 1 hour from the moment of boiling. Remove them the next day from the container in which you sterilized them, then store them in the pantry for winter consumption. They will be an excellent one ready-made homemade sauce, to take out when you want a tasty but quick meal. Only at the time of cooking add the sliced ​​garlic. Your Grotese donut ready. For dinner you can also cook eggs in the donut and you will also have a quick and tasty second course in just a few minutes.

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