Tag: Panfried

Pan-fried broad beans: how to cook them best with our advice – Italian cuisine reinvented by Gordon Ramsay

The broad beans in the pan they are a dish present in the tradition of many Italian regions. It is an ancient peasant dish, simple and nutritiouswhich has sometimes been forgotten from the post-war period to today but which, fortunately, in recent years we are rediscoveringalso thanks to the markets of small producers present in many Italian cities.

How to cook them broad beans in the pan? There recipe of this side dish is very simple. Just chop one onion and pour it into the pan together with a drizzle of extra virgin olive oil, then add the broad beans and leave to cook over a low heat for about a quarter of an hour. A very easy and quick side dish: if you don’t usually bring broad beans to the table, try them and you will be won over. Broad beans are versatile and can be cooked in many ways. A famous dish of the Apulian tradition are broad beans with chicory: broad beans with mashed potatoes are also delicious or can be enjoyed as a first course, for example a simple recipe with broad bean cream, a cream of peas and broad beans, or a tasty broad bean cream with goat cheese croutons.

The beans are rich in nutrients and fibre: a precious ally for intestinal health. They are rich in mineral salts, vitamins, vegetable proteins and fibre, which is why it is a typical spring food that we would do well to integrate into our cooking, even for the little ones, who will be able to taste them and begin to appreciate them thanks to many delicious recipes.

Broad beans are an optimal food for those who need to keep their blood sugar levels under control. In fact, according to research they help maintain blood sugars under controldo not cause glycemic spikes and help reduce the risk of cardiovascular diseases.

For peel the beans first you can remove them from the pod, then make a small incision on the skin with a knife and remove the thin transparent skin that covers the beans. A tasty variant of pan-fried broad beans involves the addition of bacon, Here is our simple and nutritious recipe for preparing a tasty dish based on pan-fried broad beans with speck, to be added in small pieces together with the onion: it will add its intense aroma. But don’t worry: for those who love the simple delicacy of vegetable cuisine the broad beans in the pan are already perfect like this, simple and rich in properties for the organism.

Pan-fried broad beans

Ingredients

broad beans to taste
1 onion
water to taste
oil to taste
Salt to taste
chilli or pepper to taste

Method

How to prepare them broad beans in the pan? If they are not already shelled, you need to shell the beans first.
Once ready, in one no stick pan pour a drizzle of extra virgin olive oil and let it heat slightly.
In the meantime, finely chop the onionthen pour it into the pan together with the oil, leaving it to wither gently.
Then add the broad beans and a pinch of salt.
To keep the broad beans soft while cooking, pour a drop of water into the bottom of the pan: you can pour more if necessary.
Cover with a lid and leave to cook over low heat until your broad beans in the pan are soft, it will take Approximately 15-20 minutes. Check the doneness from time to time.
At the end, if you like, you can add a sprinkling of flavour chilli or pepper.

The best recipes with broad beans

Raw, cooked and even fried: from appetizers to desserts, all the recipes with broad beans are truly delicious.

Pan-fried tofu: how to cook it – Italian cuisine reinvented by Gordon Ramsay

Tofu is a precious food. Not to mention preparing the pan-fried tofu you can have a healthy second course in no time. The tofuobtained by curdling the soya milkis considered a sort of vegetable “cheese”.. Of oriental origin and protagonist ofvegan nutritionit is a food rich in proteins and low in calories, contains little fat and is cholesterol-free.

Its flavor rather neutral makes it a versatile ingredient and suitable for numerous recipes. You can almost taste it rawMeaning what blanched just for a few minutes and marinated with oil and herbs to soften it and eliminate the bitter note. Yes it can blend to prepare meatballs, burgers, creams, soups. And it can cook in a pan: let’s see how.

Pan-fried tofu: how to do it right

For optimal cooking of pan-fried tofudrain the dough from the water in which it was immersed when you purchased it, pat it dry with absorbent paper and cut it into slices or cubes.

Before proceeding to cooking the tofu, the ideal is marinate it for about fifteen minutes: it can be done with an emulsion based on soy sauce or with someextra virgin olive oil adding herbs (rosemary, chives) e spices (curry, turmeric, chilli pepper) or, again, with the citrus juice and a pinch of ginger, for example.

Once the marinating time has passed, just cook the tofu in one lightly greased non-stick panone minute on each side over medium heat, until golden brown.

Stir-fried tofu

For a complete dish you can cut the cubed tofu and blow it up with some vegetables such as cherry tomatoes, peppers, broccoli, herbs, courgettes, carrots, turnip greens, always adding a seasoning such as extra virgin olive oil, soy sauce or balsamic vinegar. The extra touch? A crunchy note which can be obtained, for example, with sesame seeds or cashews.

Pan-fried tofu

If you are looking for a more delicious preparation, tofu is also possible to fry. Bread the slices or cubes in one flour and water batter (to which you can also add herbs and spices to give more flavour) and fry in boiling oil. If you are not vegan you can also use eggs and breadcrumbs for the breading.

Our recipes with tofu

Browse the gallery to discover ours recipes for cooking tofuin the pan and beyond!

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Pan-fried cherry pie – Italian Cuisine

First wash the cherries, dry them, ston them, put them in a bowl with the 2 spoons of sugar and peel and lemon juice and leave them aside.

In the meantime that the cherries are flavored, whip the eggs with the white sugar and brown sugar, then add the oil first and then the flour sifted with yeast.

Butter a pan (I used a 28 cm one, if you want a higher dessert you can use a 26 cm one and lengthen the cooking times a little) and put a little parchment paper on the bottom, then pour the mixture and distribute the cherries evenly.
Close with lid and, over low heat, cook for about 25-30 minutes.

Once the cooking time has elapsed (do the toothpick test: the cake should be almost completely cooked), with a little caution turn the cake (you can help yourself with a plate, a lid or a couple of spatulas) and cook also the second side for 5-6 minutes.

The pan-fried cherry pie is ready: let it cool completely, then decorate with icing sugar and serve.