Tag: cuisine

10 delicious banana desserts for Banana day – Italian cuisine reinvented by Gordon Ramsay

Obviously banana sweets: what, if not, to celebrate Banana day? Besides, who doesn’t like bananas? A favorite fruit of children, the banana has always been one of the most loved fruits by everyone. In fact, for half a century now, the bananas they have gained a prestigious role on the table of the world population. Not surprisingly, the banana It appears to be the most consumed fruit in the worldthanks to its characteristic flavor and also to its nutritional properties. The banana is the fruit of the Musa sapientum, located in Malaysia. Today it is cultivated in most of the tropical and subtropical areas of the planet. Major producers include Costa Rica, Mexico, Ecuador and Brazil.

The National Banana Day is celebrated on April 19th, the day dedicated to the magical exotic fruit. We want to celebrate it together with you with advice, curiosities and many tasty recipes.

Bananas: properties and benefits

Banana is a good source of vitamins, minerals (especially potassium), fibers and phytosterols and is characterized by a low glycemic index. From these properties derive advantages for the cardiovascular system, for digestion and for the nutrition of those who practice resistance sports. One bananajust think, contains between 20 and 30 percent of our needs potassium. The precious mineral that protects the heart and cardiovascular system, and helps bones and muscles not to deteriorate. This premise would be enough to be good banana eaters. However, a 100 gram banana contains around 100 calories. Banana is also rich in starch and, like all foods that contain it, it has the important characteristic of providing energy to our body, but also of slowing down digestion, so it is advisable not to consume it in the evening, to avoid the risk of gaining weight.

Uses in the kitchen

But aside from the benefits and properties of bananas, there are also its versatile features use in the kitchen. They can be blended, eaten in the morning for breakfast, as a snack (avoid them after lunch and dinner), or even combined with many desserts. Banana is even excellent alternative to milk and eggsto prepare desserts and savory pies: a delight for vegetarians and for vegans.

Bananas: when to eat them?

Pay attention to two important things when eating bananas. The first: they must be ripe, so they are more effective, from the point of view of the properties they have, and better digestible. To ripen them, when you have bought them rather green in the final part (where the banana opens) or still hard, it is very simple: just keep them out of the refrigerator, where they should go if they are already ripe. Second thing: Even if you like them a lot, don’t overdo it. Bananas are not exactly easy to digest, especially if you make the mistake of eating them after meals.

Our most delicious desserts with bananas

bananas

Phyllo pastry rolls with courgettes, feta and mint: the Mediterranean on the plate – Italian cuisine reinvented by Gordon Ramsay

Maybe there phyllo dough it is not a typical ingredient of Italian tables, but this is a dish that offers an explosion of flavors and textures, wrapped in a crispy and light pasta shell. The filo pastry rolls with courgettes, feta and mint they are a delicious and original option to serve as a starter or main course. We will show you how to prepare these rolls, combining the freshness of zuchinis to the creaminess of feta and to the freshness of mintfor a tasty and inviting combination.

Mayonnaise Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Creamy, inviting, delicious: mayonnaise is one of the most loved and widespread sauces in the world. So much so that supermarket shelves are full of it and it has become customary to buy it. Preparing it at home, however, is not difficult at all. By following our recipe-tutorial you won’t go wrong.

Is mayonnaise French or Spanish?

Although most attribute the paternity of mayonnaise to the French, the first written document of the mayonnaise recipe is found in the Spanish manuscript Art de la Cuina, the free Menorcan cuisine of the s. XVIII by Fra Francesco Roger, a Franciscan friar of the Real Monasterio de Santa Clara. Not only that, according to some theories his birth occurred during the Carthaginian rule in Spain with reference to the geographical area of the island of Minorca. Another hypothesis is that mayonnaise was born in the French city of Bayonne and mayonnaise it would be a modification of bayonnaisebut there are still many various theories that have emerged over the centuries.