Tag: Belgian

exploring the plaice tradition in Belgian cuisine – Italian cuisine reinvented by Gordon Ramsay

The plaice meunière finds its origins in the coastal regions of Belgium, where fresh fish abounds in the waters of the North Sea. The meunière preparation, what does it mean “at the miller” in French, it is a culinary technique characterized by breading fish with flour before cooking. This classic methodology has spanned the centuries, becoming an icon of Belgian and French cuisine. The plaice meunière procedure concerns above all the preparation of the rhombusa fine species of flat-shaped fish, in which the fillet is delicately floured and then cooked in butter until crispy golden.

There sauce The accompanying dish is also made up of melted butter, together with fresh lemon juice and finely chopped parsley, creating a combination of balanced flavours. There original recipe has strong roots in Belgium, especially in coastal areas such as Ostend and Knokke-Heist, where fresh fish is a fundamental ingredient in local cuisine. However, its popularity has spread beyond national borders, becoming an admired dish in France and many other European coastal regions. The plaice meunière technique offers a symphony of flavors that enhances the delicacy of the turbot. The contrast between the golden crust, created from flour and butter, and the freshness of lemon juice makes the dish a real delight. Parsley, with its herbaceous fragrance, adds a touch of aromaticity, completing the tasting experience with elegance. This second course of fish it is an excellent choice at any time of the year, as fresh fish can be found easily thanks to the local waters. Its lightness makes it suitable even for the warmer seasons, offering a sophisticated dish that is suitable for various occasions, from formal dinners to more informal meetings. Bring turbot with butter and Belgian lemon to the table and your banquets will transform into an endless celebration.

Flamiche of roquefort, apples and Belgian endive – Italian Cuisine

Ingredients for 6 people

Preparation of this savory pie.

1) Start the preparation of this savory pie by putting the flour, a pinch of sugar is one of salt in the mixer, mix and add the butter cold cut into cubes. Work until the latter is incorporated. Join 1 egg, the milk and mix until a compact, smooth and homogeneous dough is formed. Wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.

2) Roll out the pasta with a rolling pin on the work surface, lightly floured, and line a rectangular tart mold of about 18×26 cm. Prick the bottom of the pasta with a fork, cover with a sheet of baking paper and fill with legumes or rice. Bake at 200 ° for 20 minutes, remove the legumes or the rice, paper and let it brown in the oven for another 5 minutes.

3) While the pasta is cooking, prepare the filling. Clean and quarter the tufts of endive. Brown them in a pan with 2 tablespoons ofoil and a pinch of salt, turning them often so that they brown evenly. Deglaze with the juice of the lemon, leave to dry for another 5 minutes, remove from heat and drain theendive transferring it to a few sheets of kitchen paper.

4) Beat the eggs remained and the yolk with the cream, salt is pepper. Coarsely chop the hazelnuts and break up the roquefort. Spread the wedges of endive, the cheese and the hazelnuts. Pour in the mixture of eggs, complete with the leaves of celery and bake at 200 ° for 20 minutes, lower to 180 ° and continue cooking for another 15-20 minutes.

Serve the flamiche hot or lukewarm.

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Belgian endive? Try it in these recipes – Italian Cuisine

Discover the properties of this variety of chicory, how to clean it and how to use it in the kitchen, from the appetizer to the second

Sauteed in a pan, steamed, perfect as a side dish with meat and a rich salad, ideal as an alternative condiment for lasagna. What are we talking about? Dell 'Belgian endive, a variety of chicory that has ideal characteristics to match with many dishes.

The properties of endive

Let's start by discovering all the property of this vegetable. Belgian endive, also called Brussels or Witloof chicory, is usually harvested between the end of September and the end of November. It is a kind of salad which belongs to the same family as radicchio and endive and shares with them the slightly bitter aftertaste. The leaves are white because its cultivation takes place in the dark, allowing the Belgian endive to keep intact the peculiarities of softness and taste that make it famous.

The Belgian endive is light and low in calories, therefore ideal for those who must follow a diet ipocalorico. It is a vegetable rich in vitamins (especially A, B and C), mineral salts, potassium and calcium. Also presents a low sodium content and an excellent amount of fiber and iron.

It is a very ingredient versatile which can accompany an entire menu, starting from the aperitif, passing through first and second courses to the side dishes.

How to clean Belgian envy?

It may seem trivial but clean properly the Belgian endive is not as simple as one might believe. Unlike other salads, in fact, this type of vegetable has its own leaves very compact that require special attention. So arm yourself with a knife sharpened with the serrated blade and cut into the lower part of the endive to remove the core central. Then remove the outer leaves (which are the ones with the darkest veins) and gently remove the inner leaves, taking care to pass them under cold water without breaking them. Keep the leaves whole or cut them into strips that are not too small to keep the nutritive qualities of endive intact.

How to use endive in the kitchen?

Let's start with the pairings that can be made in the kitchen to create appetizers light and tasty with the Belgian endive. The first idea is a warm appetizer of Belgian endive, fennel and carrots, a dish that requires very little time and will ensure taste and lightness. If you are looking for an even more refined taste (and you have more time available) you can prepare a delicious one mini tatin with onions and belgian endive, delicious and refined. If, on the other hand, you are looking for a dish that can accompany a plate of cold cuts and cheeses, the ideal could be one flat bread with endive to be baked or one Tarte tatin with bacon.

Let's move on to the first dishes, starting with delle penne to Belgian endive, butter and nuts, a simple and fast dish to prepare. This vegetable goes very well then to the first courses of fish (you can prepare it with tuna, capers and olives), but also of meat, combined with sausage and brie cheese.

If we talk about second courses and delicious side dishes, the panorama widens even more. Belgian endive is great with it shallot, with speck, walnuts and topinabur, with a refined sauté of shrimp and oranges, in combination with baked potatoes and sausage, with mullet and apples, braised with le walnuts or au gratin with the bechamel.

Even alone, the Belgian endive can be prepared in a simple and tasty way. Barbeque also in combination with other vegetables or in wet for an even more decisive taste.