Tag: Black

Black cabbage, the superfood to cook in 20 recipes – Italian cuisine reinvented by Gordon Ramsay

What a precious super food kale! This vegetable belongs to the Cruciferae (or Cruciferae) family of the Brassicaceae (or Brassicaceae) genus, varieties of leafy cabbages such as their cousins savoy cabbage, cauliflower, hood cabbage, Brussels sprouts, kohlrabi, broccoli and so on. But unlike cauliflower and broccoli, does not develop a central head: It grows with long, crisp, curled dark green leaves with bluish hues.

The name derives from the Greek kaulós, which in fact means stem, stem, it is also called pen cabbage, palm cabbage or Tuscan cabbageprecisely because Tuscany deserves the credit for having been able to make the most of it with healthy and comfortable recipes such as the famous ribollita.

Properties of black cabbage

Black cabbage is a concentrate of beneficial substancesa precious source of mineral salts, including calcium, potassium, magnesium, iron, zinc, phosphorus, copper, sodium, sulfur, manganese, fluorine and selenium. As for vitamins it is certainly no less, in fact we find vitamin A, B1, B2, B3, B6, B12, C and K. But there are other good reasons to love it, does not contain cholesterolprovides approximately 49 calories per 100 grams of product, has decongestant, purifying, diuretic, antioxidant and laxative propertiesBe careful not to cook it for too long, it could have the opposite (astringent) effect. All these healthy properties make it a true wonder, excellent in the prevention and treatment of numerous diseases or painful symptoms: flu, sore throat, cold, sunburn and eczema, arthritis, wounds, skin rashes and sores, red and tired eyes, muscle pain , insect bites, gout, chronic fatigue, depression and anxiety, intestinal worms, gastric ulcers and colitis.

It is extremely valuable for the stomach and intestinesthanks to the presence within it of glutamine, which helps keep the barrier between the inside of the intestine and the rest of the body intact, so much so that its effectiveness seems to be even superior to the action of classic antacids. Great to be hired orally in the form of juice, juiced, blended, steamed, raw, fermented or dried, which used for external use in the preparation of compresses and bandages, let’s see together how to prepare them.

Dry the kale

The need for dry the kale comes from the fact that, unlike other types of cabbage, it grows continuously and to avoid eating it non-stop in the autumn/winter period, it is best to dry it and enjoy its benefits all year round. As always, start by eliminating the central rib, you can keep the leaves intact or cut them into strips, depending on what you will use them for once dried. For a softer effect it is possible to steam the leaves for about ten minutes and lightly salt them on the surface. In this case, drain the leaves and dry them well before proceeding with drying. Then place the leaves on a very finely woven grate, place it in a semi-shaded, ventilated place and at a temperature not lower than 15°C. In the evening hours, it is important to transfer the cabbage leaves to a closed and non-humid place, to avoid the formation of mold. Let it dry until you have a product that “cracks” when touched by your fingers.

You can do thealso drying in the oven, but be careful not to let the leaves blacken, otherwise you risk losing all precious virtues. In this case the oven must be set to the fan function at 100°C, place the cut leaves on a sheet of lightly oiled baking paper and leave the door slightly open, drying will be finished when the leaves are slightly crunchy. As a last option use the dryer, place the leaves in the baskets, adjust the hot air temperature to around 35°C and leave to dry for a few hours, about five or six.

Black cabbage flan – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Wash the potatoes well, place them in a pan, cover them with plenty of cold water and bring to the boil, leaving them to boil for 25 minutes or until the potatoes are quite soft (without falling apart).

While the potatoes are cooking, clean the cabbage, removing even the double ribs from the leaves, then rinse it well and boil it in lightly salted boiling water for about 5 minutes, then drain.

Then move on to the béchamel sauce: heat the milk until it almost reaches the boil; separately, let the butter melt in a saucepan over a low heat, incorporate the flour all at once and mix immediately; let it cook for 4-5 minutes, stirring constantly, then remove from the heat and slowly add the hot milk, continuing to mix, finally put it back on the heat and let it thicken, always over a low heat and always stirring.
Finally remove from the heat and season with salt and nutmeg.

When the potatoes are well cooked, drain and peel them, then let them cool at least before cutting them into slices about 0.5-1 cm thick.

Start assembling the dish: pour a little béchamel on the bottom of a baking dish suitable for cooking in the oven, add a layer of cabbage, a layer of potatoes, more béchamel and grated Parmesan.

Continue like this until all the ingredients are used up and conclude with cabbage and parmesan.

Complete with a drizzle of oil and cook for about 20 minutes in a preheated fan oven at 180°C, then turn on the grill and leave to cook au gratin for 5 minutes or until golden.

The black cabbage flan is ready, let it rest for 10 minutes before serving.

Tagliatelle recipe with black truffle and extra virgin olive oil – Italian cuisine reinvented by Gordon Ramsay

L’Umbriawith its green hills and centuries-old woods, is the undisputed homeland of black truffle, a true jewel of nature, hidden in the depths of the earth, guardian of a unique aroma and flavour. It is a place where the culinary tradition and the nature they meet, creating harmonies of flavors that you absolutely must try at least once.

Now, imagine capturing the essence of this land and bringing it directly into your kitchen. The tagliatelle with black truffle and extra virgin olive oil they are a triumph of these flavours: the richness of trufflethe liquid gold ofoil and the pasta fresh homemade create a combination of taste and tradition.

If you are ready to take a trip to the flavours of Umbria, to immerse yourself in the charm of a recipe rich And refinedthen sharpen your pasta scissors… It’s time to start this culinary adventure among the scents and tastes of the land of truffles!