Tag: Delicious

Cooking artichoke stems: delicious zero waste recipe – Italian cuisine reinvented by Gordon Ramsay

Cook the artichoke stems it’s a great way to avoid waste in the kitchen. Often only the hearts of the artichoke are used and therefore today we bring to the table a first course based on artichoke stems, in order to also enhance this part which is often thrown away.

Artichokes: spring treasure

Artichokes are a vegetable whose season runs from March to June. They are rich in proteinsbut also of fibers and are suitable for multiple uses in the kitchen. They are often cooked fried, but also sautéed or stewed. They can accompany second courses or they can become a single dish.
They have a shape similar to a flower and are composed of an upper part, also called heart of the artichokeand from the stem.
The outer leaves of the artichoke are not edible as is the beard found inside. In many recipes only the heart of the artichoke is used, but the stems can be recovered and consumed after removing the outermost bark which is hard and stringy and therefore not edible.

We used artichoke stems to prepare a really tasty and simple to make pasta based on ricotta and walnuts.

Pasta with artichoke stem pesto, ricotta and walnuts: the recipe

Pasta with artichoke stem pestoMarta Tovaglieri

Ingredients

320 g of short pasta such as fusilloni
2 artichoke stems
1 shallot
100 g of cow’s milk ricotta
5 walnuts plus a couple for serving
extra virgin olive oil
salt
pepper

Method

Clean the artichoke stems: cut the outermost part of the stems and then peel them with a potato peeler to remove the hardest and stringy part. Cut them into cubes.
Peel and chop a shallot with a knife. Heat a large pan and brown the shallot with a generous drop of extra virgin olive oil.
Also add the artichoke stems and cook until they are soft. If necessary, add a drizzle of water. Season with salt.
Place the cooked artichokes in the glass of an immersion blender. Add the ricotta and the shelled walnuts. Blend well and then season with salt and pepper.
Boil the pasta in plenty of salted water. Add two ladles of cooking water to the artichoke and ricotta pesto to make it softer and velvety.
You do skip the pasta with the artichoke stem pesto and serve with a few pieces of walnut.

Artichoke stem pesto: other uses in the kitchen

Artichoke stem pesto is an excellent condiment for pasta, but can also be served on hot toasted bread, for an unusual and tasty appetizer. For an extra touch, you can also add fresh chili pepper and a drizzle of extra virgin olive oil before serving.

15 delicious and simple vegetable protein recipes | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Quinoa (cooked)

Total protein: 8 grams per cup

Quinoa is a herbaceous plant belonging to the same family as spinach and beetroot, and is native to South America.
This popular health food is rich in protein, fibre, antioxidants and minerals, cooks in just 15 minutes and is great as a base for salads enriched with vegetables and avocado, or for making into veggie burgers or soups.

Pistachios

Total protein: 20.27 grams per 100 grams.
Pistachios are seeds of the pistachio plant with antioxidant properties and in addition to proteins they guarantee the intake of precious mineral salts such as calcium, phosphorus, potassium and iron and vitamins E, B1 and B6.
Excellent to taste, they lend themselves to sweet recipes such as cakes, pastries or spreads, but also savory in the form of sauces for first courses or in grains for second courses of meat or fish. Also excellent in salads.

Almonds

Total protein: 21.22 grams per 100 grams.
The almonds they are delicious and nutritious seeds and in addition to being an excellent source of protein, they contain healthy fats, vitamin E and antioxidants. To obtain as many nutrients as possible from these elements, it is best to eat them with the peel intact.
Mainly used as an ingredient for desserts, they can however also accompany many savory dishes or be eaten alone as a snack.

Brussels sprouts (raw)

Total protein: 4.2 grams per 100 grams.
Brussels sprouts or sprouts are a slightly bitter vegetable and for this reason little loved by children, but with high nutritional power. They can be eaten roasted, steamed or even chopped in salads.

Chia seeds (raw dried)

Total protein: 16.5 grams per 100 grams.
These tiny black seeds are part of the superfood family because even in small quantities they contain lots of protein, fiber, Omega 3 fatty acids and other nutrients. Excellent for breakfast together with yogurt or as a base for porridge, they can also be used to make healthy desserts such as puddings or added to salads or second courses.

Potatoes (raw)

Total protein: 2 grams per 100 grams.
Potatoes are a key element of Mediterranean diet precisely because of their highly beneficial properties. Excellent source of protein, they also contain vitamins C and B-6 and potassium. There are many recipes that can be made with this tuber, all very tasty and healthy, with the exception of the fried ones.

Broccoli (raw)

Total protein: 3 grams per 100 grams.
Broccoli is a panacea for health and in addition to proteins, it provides the body with fibre, vitamins K and C and many other nutrients. They can be eaten boiled with a drizzle of olive oil, or as a condiment for first courses or, blended, in the form of cream soup.

Our 15 vegetable protein recipes

Of our 15 vegetable protein-based recipes, 4 have vegetable protein as the main ingredient, together with the addition of animal products (eggs, cheese…) to thicken. The other 11, however, are entirely plant-based.

30 delicious ideas | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

There pasta carbonara it is certainly one of the most loved Italian dishes, not only at a national level: it is no coincidence that a Carbonara Day has even been established. It is the most social pasta dish and it is also the one that we share with our loved ones with greatest pleasure: a commissioned research come on pasta makers of the Italian Food Union toPiepoli Institute reveals that for 9 out of 10 Italians (95%) carbonara is always eaten in company, especially with the family.

Carbonara is known and appreciated all over the world and there are many recipes that chefs have invented to create the perfect and most original carbonara.

We too, in our editorial kitchen, had fun experimenting and pushed the typical ingredients of carbonara on different bases, such as polenta and omelette. And going beyond the bacon or bacon debate (obviously, the answer is bacon), there are also greener versions with artichokes, peas, asparagus and other vegetables. Don’t turn up your nose: they might surprise you.

What type of pasta is used for carbonara?

You say carbonara and spaghetti immediately comes to mind, perfect for scooping up the sauce. But also mezze sleeves, why not, or rigatoni. However, there are many pasta shapes that are well suited to this recipe: from egg tagliatelle – perfect for those who love a stronger egg flavor – to linguine and fusilli, which collect that irresistible cream in their grooves. Not to mention ravioli: have you ever thought that carbonara could become a delicious filled pasta?

Going beyond the traditional Carbonara Day on April 6th, we thought it would be nice to be able to eat a different carbonara every day. So, we have put together a classic and original selection of great carbonaras for 30 days. Please take a seat.