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How to clean and cook the cabbage – Italian Cuisine


Verza and cabbage, cabbage, but also black cabbage, hedgehog or cauliflower: in winter this family of vegetables are the master on the table. There are various types of it, you are spoiled for choice on which to put on the table and with which recipe to cook. Rich in nutritional properties, particularly suitable for low-calorie diets and rich in health benefits, the cabbage lends itself to many dishes, both as a main ingredient and as a side dish. Here how to cook the cabbage.

What is the cabbage

At the supermarket it is easy to even meet the cabbage: what's the difference? None, it is the same vegetable. There savoy cabbage it is a cabbage with dark and wrinkled leaves, deeply innervated and with a wavy, curly surface. There are various types of cabbage on the market.

There is that rose with the outer leaves well open, or without external leaves and in the shape of a ball. This type of cabbage is also known as cabbage of Milan or Savoy, since it is the protagonist of many typical recipes like the cassoeula, i pizzoccheri he rolls.

The cabbage is often confused with the cabbage. Both belonging to the family of brassicas, the cabbage has smooth leaves, a single thicker central rib and many thin in the cravings. It is used for the preparation of cabbage. We recognize it by the fact that it is always very compact in the shape of a ball. While the cabbage is consumed only cooked, the cabbage is also used raw in salad.

Collection period

The cabbage is grown mainly in the autumn and winter months. With the appropriate precautions it is very simple to grow. Resists frost, as long as not prolonged over time. In winter, the variety is usually grown Iron head and the Verzotto d'Asti, the Late of Milan, the Late of Piacenza and the Winter Triumph. In spring the Precocissimo of Asti and the Quarantine of San Giovanni.

The harvesting of the cabbage takes place when the central head it is well formed. This depends on the cultivation period, but also on the chosen variety. It is easy to wait until the cabbage is thickened to the maximum and make a scalar collection to better manage family consumption.

How to clean the cabbage

First put the whole cabbage on the cutting board and remove the hard core of the core. Then proceed to eliminate the first damaged outer leaves. The procedure is simple: grab the leaf from the head of the vegetable and fold it outwards, with a slight pressure, breaking it at the root.

There cleaning of the cabbage it also changes based on how you're going to cook it. If the recipe requires that you cut it to strips (to prepare moist and side dishes), first cut it in half with a thick and robust knife. Then, using a smaller and pointed blade, make a triangle cut so as to detach the hard part of the core.

The leaves they must be completely peeled, washed under running water and drained in a salad centrifuge so as not to waste them. Let them dry on a kitchen towel.

How to prepare and how to cut

With the central leaves more tender, if you want to create some strips to add to the salad, to prepare sauerkraut or other side dishes, stacked and sliced. To get smaller pieces of the long strips, you can grate the cabbage over the wide holes.

If you want to use the Savoy cabbage for the minestrone, uses the outer leaves, also suitable for preparing rolls. For the latter, dip 2-3 leaves at a time in plenty of lightly salted water. Toglile after 3-4 minutes and put them on a cloth to cool. Take one leaf at a time, place it on the cutting board and cut into the end of the central rib. Pull it upward to remove all the hard parts.

Prepare a filling as you wish and place it with a spoon at the widest part of the leaf. Fold it on the filling first at the bottom of the leaf, then rolling the two side flaps, so as to keep the filling well compressed, forming a roll. Stop opening with a toothpick or twine.

Take the rolls and cook stew with tomato sauce (to prepare delicious Verzini) or sprinkle with a little broth. The rolls can also be cooked in a hot oven at 180 degrees for about 40 minutes.

How to cook steamed

We know how to cook the steamed vegetables prolonged it depletes nutrients. There savoy cabbage – as well as other cabbage – have anti-inflammatory properties, are rich in iron, fiber, calcium and fatty acids, strengthen the immune system, antioxidants and anti-cancer, lower the pressure and protect the heart. For this, if you want cook them with steam, you will have to calibrate the times well and choose the right tool.

If you use one steam, you will not have to exceed 20-25 minutes. You can cook the cabbage steamed even with the Thermomix. If you use the microwave, the cooking time changes according to the chosen cut. If you cook the sliced ​​cabbage, add a quarter cup of water for every two cups of cabbage. Use a container with lid or microwave film without sealing. It takes 5-6 minutes for the puff pastry. For sliced ​​cabbage, 5 minutes at maximum heat: stop the oven halfway through cooking, mix quickly with a fork and resume.

How to cook in the oven

How the baked cabbage cooks? Here are some quick tips. Cut the leaves coarsely and scottale in a pot with boiling salted water for 5 minutes. Drain and in the meantime preheat the oven to 200 °. Take a baking dish, an ounce of oil and arrange the leaves boiled in layers. Season and cover with breadcrumbs Parmesan or mozzarella.

Cook the savoy cabbage baked also means using it for many good recipes, to enrich pasta flans, prepare roulades of savoy cabbage and apples with cream of celeriac, create cabbage and mortadella flan or a potato gattle in savoy leaves.

How to cook in the pan

One way for cook the cabbage leaving intact its beneficial properties is to use the cooking pan. This tool can help you create delicious side dishes, sauces for first courses or soups. After cleaning it, we find out how to cook the cabbage in the pan.

Once dry, cut the leaves into strips that are not too small. In the meantime, heat a few tablespoons of extra-virgin olive oil with a clove of garlic in a large frying pan with a thick bottom, add the cabbage and cover with a lid. Start cooking and, after a few minutes, if necessary, add two glasses of water to prevent the vegetables from sticking to the pan. Cooking time: 15 minutes.

Among the many recipes with the savoy cabbage, try the weed, le croquettes of soya and cabbage, the turkey pocket with cabbage he small dumplings of polenta and cabbage with aromas.

How to cook it avoiding the smell

By now you will have understood that the cabbage is a healthy food, which you can take advantage of during the winter. Versatile, tasty, it lends itself to the preparation of many tasty recipes. There is only one problem: thesmell. What makes the cabbage often unwelcome to adults, children and cooks is the pungent odor that spreads throughout the house when it is prepared. But cooking the cabbage avoiding the smell is possible.

For steaming or pressure cooking, the most effective method to dampen the smell of cabbage is to add to the water some bay leaf, or a spoonful of white vinegar you hate milk, or even a spoon of capers.

Another winning method against the smell of cabbage is to put one slice of bread with the breadcrumbs soaked in vinegar in the cooking pot. If you do not want to add inside, the slice ìi can position on the lid always near the steam outlet. One is fine too potato. The winning matches against the notorious stink are: potato-bay, vinegar-bay, milk-bay.

A pot already closed, to capture any fugitive smell, put in the kitchen a coffee tazziona with a little white vinegar inside. Once the cooking is finished, a small saucepan with a little bit can be placed on the stove water and laurel to be boiled for a few minutes. So there will be no more excuses for not cooking the cabbage.

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How to cook the sea bass | Salt and pepper – Italian Cuisine



The branzino It is the perfect ingredient to create excellent second courses of baked fish. But this fine fish, able to reach even the meter in length, is also excellent filleted in a pan or boiled. Along with sea bream, it is one of the most loved fish in the kitchen because its meat is very lean, firm, with few bones, tasty and delicate at the same time. Can resist in the fridge for 48 hours and lends itself to many recipes. We find out how to cook the sea bass.

Sea bass or bass?

If you think you have never heard of the branzino it is because this fish is also known by the name of sea ​​bass, spider or wolf fish. But behind all these names there is always him, this precious fish that we also find in our seas.

The sea bass can be fished all the year especially in coastal areas. You can find it from the fishmonger or the supermarket. To understand if the sea ​​bass is fresh, pay attention to the gills: the fresh sea bass has red and wet. The eyes must be bright, head and not sunken. In addition the scales must be attacked and the skin bright.

How to fillet the sea bass

The branzino it is excellent both consumed whole and to fillets to prepare in the pan. For fillet the sea bass transfer the fish to the cutting board, remove the skin, divide the upper fillet lengthwise with the knife and remove the two half threads from the bone. Remove the latter and split the underlying thread in two, lifting the skin.

With the bones of the sea bass, put in water with a bay leaf, a sprig of thyme, a carrot and an onion in chunks, you will get a good broth. Cook for 36-40 minutes without adding salt. Finally filter the liquid.

How much should you cook?

THE cooking time of sea bass vary depending on the size of the fish and based on the choice you will make, whether to use fresh or frozen fish. For example, frozen sea bass fillets take only eight minutes to cook. Furthermore, the chosen technique also affects the cooking times.

Cook the sea bass in the pan

Among the cooking techniques we find out how cook the sea bass in the padellto. Among the recipes to put into practice this tool allows us to prepare a very tasty sea ​​bass with almonds with green tomato sauce. After creating a base with olives, vinegar, oil and peeled garlic, add tomatoes and almonds, in another pan brown the sea bass fillets for 3 minutes. Then put them on a baking sheet and sprinkle with almonds: cook at 180 ° for 5 minutes. Then fuck with the mixture of green tomatoes.

Try also a typical Moroccan recipe, the sea ​​bass tagine with charmoula. Cooking in the pan is also well suited to making first courses that make this fish a protagonist. Try the ravioli of sea ​​bass in anchovy sauce and turnip greens or i sea ​​bass spaghetti and mint zucchini.

Cook sea bass in foil

Let's find out how cook the sea bass in foil. This technique requires the use of aluminum kitchen paper, which helps us keep all the fluids dispersed by the fish, which in this technique is usually cooked whole. After having washed and cleaned, put a slice of lemon inside the fish, peel the onions and affix them to the veil. You can season the sea bass with other diced vegetables, but do not forget the parsley.

After greasing the sheet of aluminum foil, put on the diced vegetables and the fish. Irritates everything with two tablespoons of oil, salt and pepper. Close the paper and bake in a hot oven at 200 degrees for an hour. At the end of cooking, just place the paper on a plate and open it only once at the table.

Cook baked sea bass

Cooking the sea bass in the oven allows you to unleash your imagination in many and tasty recipes. For example you can prepare the baked sea bass in a golden crust, creating a "second skin" of potatoes to the fish. You can also create a sea ​​bass stuffed with almonds and cream of onions. The seasonings with which to flavor the meat of this fish are really endless. Remember, however, that cooking the sea bass should be monitored: if the surface gets too dry, cover the sea bass with aluminum foil so as to stop the dispersion of moisture.

Cook grilled sea bass

Not only meat is on the hot coals: you can also cook the grilled seabass. For an optimal result, make a pre-marinated fish, with a sauce based on oil, garlic, salt, parsley and chilli. Once seasoned, transfer the sea bass on the hot grill and cook for 5-10 minutes on each side.

Cook boiled or boiled sea bass

Less used as a cooking technique, but you can also cadd the boiled or boiled sea bass. Just put water, oil, salt, pepper, bay leaves, white wine and lemon in a pot. After bringing the mixture to a boil, dip the fish in water and let it boil again. Let it cook slowly: calculate the cooking time keeping in mind that for every kilo of fish you will need 15 minutes. At the end turn off and let the fish cool in water for at least an hour. You can serve it with oil, lemon, salt and pepper or mayonnaise.

Sea bass in salt: cooking time

A very tasty variant of the baked sea bass is the sea ​​bass with salt (find here the recipe of sea ​​bass in the aromatic salt shell). This technique exploits the steam produced by the natural humidity of the food and allows the fish to cook in its own fat, reducing to a minimum the use of extra seasonings.

For a medium-sized fish you will need them four kilos of salt with which to create a shell. Inside, arrange aromatic herbs and fish, sprinkle with salt until it is completely covered. Then bake at 200 ° C for 40 minutes.

Once the cooking is complete, portion the sea bass salt in this way. Remove the skin and divide the upper thread with the knife, lengthwise. Remove the 2 half threads from the bone, spray them with a drizzle of oil and serve them to the first 2 guests. Recovers the "cheeks" in the head of the fish and, starting from the tail, raises the bone and eliminates it along with the head. Divide the fillet underneath in 2 parts, lift it from the skin, sprinkle it with a little oil and serve. You can accompany the sea bass in salt with steamed potatoes.

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