Tag: side dish

Pan-fried broad beans: how to cook them best with our advice – Italian cuisine reinvented by Gordon Ramsay

The broad beans in the pan they are a dish present in the tradition of many Italian regions. It is an ancient peasant dish, simple and nutritiouswhich has sometimes been forgotten from the post-war period to today but which, fortunately, in recent years we are rediscoveringalso thanks to the markets of small producers present in many Italian cities.

How to cook them broad beans in the pan? There recipe of this side dish is very simple. Just chop one onion and pour it into the pan together with a drizzle of extra virgin olive oil, then add the broad beans and leave to cook over a low heat for about a quarter of an hour. A very easy and quick side dish: if you don’t usually bring broad beans to the table, try them and you will be won over. Broad beans are versatile and can be cooked in many ways. A famous dish of the Apulian tradition are broad beans with chicory: broad beans with mashed potatoes are also delicious or can be enjoyed as a first course, for example a simple recipe with broad bean cream, a cream of peas and broad beans, or a tasty broad bean cream with goat cheese croutons.

The beans are rich in nutrients and fibre: a precious ally for intestinal health. They are rich in mineral salts, vitamins, vegetable proteins and fibre, which is why it is a typical spring food that we would do well to integrate into our cooking, even for the little ones, who will be able to taste them and begin to appreciate them thanks to many delicious recipes.

Broad beans are an optimal food for those who need to keep their blood sugar levels under control. In fact, according to research they help maintain blood sugars under controldo not cause glycemic spikes and help reduce the risk of cardiovascular diseases.

For peel the beans first you can remove them from the pod, then make a small incision on the skin with a knife and remove the thin transparent skin that covers the beans. A tasty variant of pan-fried broad beans involves the addition of bacon, Here is our simple and nutritious recipe for preparing a tasty dish based on pan-fried broad beans with speck, to be added in small pieces together with the onion: it will add its intense aroma. But don’t worry: for those who love the simple delicacy of vegetable cuisine the broad beans in the pan are already perfect like this, simple and rich in properties for the organism.

Pan-fried broad beans

Ingredients

broad beans to taste
1 onion
water to taste
oil to taste
Salt to taste
chilli or pepper to taste

Method

How to prepare them broad beans in the pan? If they are not already shelled, you need to shell the beans first.
Once ready, in one no stick pan pour a drizzle of extra virgin olive oil and let it heat slightly.
In the meantime, finely chop the onionthen pour it into the pan together with the oil, leaving it to wither gently.
Then add the broad beans and a pinch of salt.
To keep the broad beans soft while cooking, pour a drop of water into the bottom of the pan: you can pour more if necessary.
Cover with a lid and leave to cook over low heat until your broad beans in the pan are soft, it will take Approximately 15-20 minutes. Check the doneness from time to time.
At the end, if you like, you can add a sprinkling of flavour chilli or pepper.

The best recipes with broad beans

Raw, cooked and even fried: from appetizers to desserts, all the recipes with broad beans are truly delicious.

Baked asparagus au gratin: the tastiest side dish – Italian cuisine reinvented by Gordon Ramsay

Baked asparagus au gratin should be cooked well laid out next to each other for a uniform result.

Nataliia Yankovets

Asparagus: better raw or cooked?

As you have read in the recipe, I use raw asparagus and do not let them cook first in boiling water, as I prefer them tasty, crunchy and of a nice bright green color.

If you prefer a softer consistency, cook them for a few minutes in boiling water, then drain them, dry them and sprinkle them with breadcrumbs before putting them in the oven.
Up to now we have only talked about classic green asparagus, the ones that are sold in bunches in vegetable stalls, but you can use those whites and those wild.

In these cases, however, blanch them because the former are larger and do not cook easily in the oven and the latter have a bitter taste which must be toned down.

Asparagus cooked in the oven from raw is crispier and has a brighter color.

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Not just breadcrumbs

You can also use other types of bread for the breading.
If you want something lighter and have some bread to recycle, chop the breadcrumbs which will be super crunchy once cooked in the oven.
Or opt for the pankowhich is a Japanese breadcrumbs available in many Asian shops, or try making it at home by chopping very soft white bread like the one in a loaf.
You can add some aromatic herbs to the breading as I did. In addition to parsley, mint, basil, marjoram and thyme go well with asparagus.
And for a touch of freshness, grate some Lemon peel.
I love this citrus note!

Morels: how to cook these delicious mushrooms – Italian cuisine reinvented by Gordon Ramsay

Risotto with mushrooms is always a good idea, whatever the variety of mushrooms used in the recipe

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Morel cream with cream

This is a condiment that you can use both for pasta and for a lasagna, or for dessert cannelloniand both for a second course based on meat or fish.
It is prepared simply by cooking the mushrooms cut into small pieces in a pan with butter and chopped shallots. Then add a little fresh cream and season with salt and pepper.
When the sauce has thickened a little it is ready to be used in your favorite preparations. You can also blend it and enrich it with some parmesan to make it tastier.

Cream and mushrooms is the perfect condiment for pasta, meat, fish and even vegan dishes if the cream is vegetable.

annick vanderschelden photography

Morels and fish: the surprising combination

We talked about pairings with fish and in particular we want to offer you the halibut fillet, which has a meat very similar to turbot.
You can, alternatively, use cod or perch.
First, simply cook the fillet clean and deboned fish in the oven with oil, salt and pepper and a little white wine. It will be ready in 10 minutes. If you want, you can also cook it in a pan with a little oil or on a hot plate, but be careful to leave the heart tender.
Then serve the fillet on a bed of cooked morel mushrooms with asparagus, also in season.
You can prepare this accompaniment in the air fryer, in a pan or in the oven, always starting with raw mushrooms and vegetables.

Asparagus goes very well with morels because they both have a fairly delicate, but at the same time very recognizable, taste.
This is a combination that you might not have thought of, but we suggest you try it!