Tag: cook

Dried broad beans: how to cook them without mistakes and 3 easy recipes – Italian cuisine reinvented by Gordon Ramsay

Arrange the dried broad bean purée on individual plates, complete with the turnip greens, a drizzle of raw extra virgin olive oil and serve accompanied by toasted bread.

Macco di fave: the recipe

The Broad beans it’s a recipe traditional Siciliana simple dish whose protagonists are dried broad beans.

Ingredients for 4 people

350 g of soaked dried broad beans
1 carrot
1 spring onion
1 clove of garlic
wild fennel
extra virgin olive oil
salt
black pepper

Method

Clean it carrot and the spring onion, chop them finely and fry them in a saucepan with 4 tablespoons of extra virgin olive oil. Also add the crushed poached garlic and the broad beans rinsed from the soaking water.

Season for a few minutes, cover with hot water, season with salt, cover with a lid and cook on a low heat for at least an hour or until the beans begin to break down. Stir frequently and add any additional warm water if the soup dries out too much during cooking. Serve the Broad beans very hot and creamy, finishing with a generous grind of pepper, chopped wild fennel and raw oil.

Fried broad beans: the recipe

Perfect for munching during an aperitif. The fried broad beans they are very tasty and can also be used to give a crunchy note to many recipes.

Ingredients for 4 people

200 g of dried broad beans
1 liter of peanut oil
Salt to taste

Method

Rinse the dried broad beans well, place them in a bowl, cover with cold water and leave them to soak overnight. Rinse them well, drain them and pat dry with absorbent paper. Pour the seed oil into a saucepan and when the oil has reached a temperature of 160°C, fry the broad beans a few at a time, until they are golden.
Remove them with a slotted spoon and let them drain well on a sheet of absorbent paper for fried foods. Season with salt and serve.

How to cook turnips in 10 good and economical recipes – Italian Cuisine

How to cook turnips it’s the secret to a varied, tasty and… economical table!
With the turnips the recipes there are so many that can be invented. And all tasty. For centuries they have been protagonists of peasant nutrition. As time went by, however, we mistreated them more and more, first replacing them with potatoes, then sacrificing them to the more trendy daikon. Yet the roots of the Brassica rapa plant, with a generally round shape – a little squat – and a white color which can also have shades from pink to purple depending on the variety, are a very precious ingredient in the kitchen. L’fall it is the best time to rediscover them and bring them to the table in many ways because the first cold ones make the turnips sweeter.

Turnips: properties and how to cook them

Turnip is very rich in water, contains sodium, potassium, calcium and phosphorus and is a good source of C vitamin. It is low in calories and has diuretic and antioxidant properties. But how to cook turnip? To prepare it, you need to remove the ends, the base and the part that attaches to the leaves, then it must be peeled. At this point it can be consumed raw in salad or it can be cooked, simply by boiling it in water. Turnip can also be baked in the oven, for example au gratin or stuffed, and can become the protagonist of soups and risottos. A typical dish with turnips? There brovada Friulian, a traditional recipe that has been protected by the PDO brand for some years in which the turnips are macerated in the pomace and then cooked. Turnips can also be used to prepare gardener.

Caprauna turnip

The turnip grown in CapraunaAlta Val Tanaro, between Liguria and Piedmont, is one of Slow Food presidia: they are large turnips with a particularly sweet flavour, especially the yellow-fleshed ones. A typical pairing is with the sausage and with a special type of fresh pasta, the let’s go, the seasoning also includes walnuts, mushrooms and potatoes.

Turnip…Halloween!

Here’s a curiosity about Halloween and turnips. Just like they do in the United States with pumpkin, in Scotland it was an ancient tradition carving turnips to transform them into lanterns with the function of warding off evil spirits.

How to cook turnips: 10 tasty and economical recipes

If you prefer eating turnips rather than carving them, here are 10 ideas for cooking them.

Incoming search terms:

all the ways to cook them at home – Italian Cuisine

Loved by adults and children, the chestnuts I’m typical autumn fruit to cook at home too, in many different ways. Some prefer them read, some baked. Some cook them in a pan, some in the microwave and some on the barbecue.

Warm cuddle autumnal to be enjoyed in front of the fireplace during the cold evenings typical of this time of year, roasted chestnuts are full of beneficial properties, they contain mineral salts and fiber to the point of being considered a highly energetic food.

Depending on the method with which they are cooked, the result can be a soft bite, almost creamy on the palate, as well as more floury but never intrusive. What makes the difference, however, is not only the cooking method, but also the container and the amount of heat in contact with the chestnuts.

The smokier flavour it will be given by cooking on the grill or on the fireplace, with the classic chestnut cooking pan; the sweetest one from boiling in hot water.

Warm and enveloping, roasted chestnuts can be prepared in many different ways.
Here are the most common and fast that you can also replicate at home.

1. ROASTED CHESTS

Cut the chestnuts by cutting only the peel, transfer to a perforated pan and leave to cook on a low heat, stirring frequently for 10-15 minutes. Then wrap them in a cloth for 5 minutes, this way they will have the right humidity and they will peel in an instant.

2. BOILED CHESTNUT

Rinse the chestnuts, boil for 35-40 minutes, then dry and eat by cutting them in half.

3. CHESTNUTS IN THE AIR FRYER

Blanch for 5 minutes (or leave to soak for 15 minutes), cut the peel from one end to the other without touching the fruit and leave to cook in the air fryer for 15 minutes at 200°C. When you open the basket they will have already opened.

4. MICROWAVE CHESTNUT

Leave to soak for 30 minutes. Cut the peel without touching the fruit and bake in the microwave for 5 minutes. at 800w