Tag: Salt

Recipe Recipe: prawns in spiced salt – Italian cuisine reinvented by Gordon Ramsay

Stir-fried, boiled, grilled? The correct recipe for prawns tasty, juicy and which retain all the taste of the sea, we have it. It’s this one, the one with prawns in spiced salt. A preparation as simple as it is delicious, always good, perfect when the prawns are in season and at their best.

What is the prawn season?

Prawns are rather common crustaceans that are usually fished with trawl nets all year round in our seas. The best period to enjoy them, however, is from October to April, when prawn fishing tends to be concentrated.

How to understand if the prawns are fresh?

The perfect success of the recipe for prawns in spiced salt, needless to say, depends on the quality of the prawns. But how to understand if the prawns are fresh? First of all, you need to check the smell with your sense of smell: all fish, in general, must smell of the sea, and never have an unpleasant odor. The meat must then be compact, not soft, the head must be well attached to the body as well as the antennas. The eyes of the prawns must then be shiny, as well as the shell.

The Amadeus diet? Without salt and without meat but… – Italian cuisine reinvented by Gordon Ramsay

The Sanremo period opens with the announcement of the competitors. The host Amadeus is already on the front line in perfect shape. How does? Nutrition merit: the Amadeus dietin fact, it is particular and very rigid. It is necessary for him to face all the television challenges he is having in recent years and are already planned for the next ones: “Ama” has in fact been reconfirmed host of the Song Festival until 2024.

Tall and slender, 60 years old – he turned 4 September – the TV presenter from Ravenna has never shown signs of slowing down. Riding high since the 1980s – when he started with Radio Deejay -, Amedeo Umberto Rota Sebastiani – this is his name – never seems to age. “I’m not a foodiethis helps me a lot,” he said.

At 7 years old a bad misadventure

Amadeus has a very healthy diet which unfortunately is the direct consequence of a childhood trauma. In fact, the well-known presenter revealed that he was hospitalized for 2 months in hospital when he was 7 years old due to nephritis. A shock that marked him for life and which inevitably affected his habits, including eating habits. That’s why Amadeus he never adds salt to his dishes. But not only.

The Amadeus diet

Cooking without salt is therefore a healthy habit of the artistic director of the Sanremo Festival who, however, for over 15 years, has also gave up on meat red, to bread and in general to overly processed foods. Furthermore, he is not a good eater: “I eat little, without mixing foods too much”, he revealed

The dish that Amadeus cannot give up

If there’s one thing that Amadeus just can’t give up, it’s pasta. He eats it every day, albeit lightly seasoned or even unaccompanied. “All I need is a plate of pasta and I’m good to go,” she explained in the past. Your favorite condiment? A little bit of tomato sauce light. Pasta with tomato sauce is one of his favorite dishes along with chicken with curry accompanied by rice.

What do you eat during the Festival?

And during the Festival? There is little time, and you always have to be agile and quick because, contrary to what many people think, between rehearsals and live broadcasts, preparation and organisation, there is really a lot of work to do. “Artists and hosts need stay light: I understand, they can’t arrive weighed down when it’s time to go on stage. Amadeus often asked me for one spaghetti with light pestoto eat together with his wife Giovanna Civitillo, and I satisfied him”, revealed during the last edition of the event Pino Bucci, chef of the Globo hotel in Sanremo, where hosts and guests often stay during the days of the Festival.

Stuffed pork fillet – Salt & Pepper – Italian Cuisine

Bound

Ingredients for 4 people

A pork tenderloin, yes, but different from usual. In this tasty recipe the fillet is in fact stuffed with raw rposciutto, chard and parmesan and then baked in the oven adding chopped vegetables, red wine and broth.

1) Clean And washed herbs and vegetables. Seared steamed beets. Put the fillet on a cutting board and open it like a book by turning it in a spiral with a long sharp knife. Beat him a little with the meat tenderizer and arrange the slices of ham, chard and Parmesan on top. Roll it up bringing it back to its original form e tie him up with kitchen twine.

2) Fix fillet in a not too wide baking dish, grease it with oil and bake at 230 ° for 10 minutes. Therefore, add the shallots cut in half, the celery and carrot into chunks, the aromatic bunch and the crushed garlic. Lower the temperature at 180 ° e carry on cooking for 5 minutes.

3) Sprinkle meat with wine, leave it partially evaporate, salty, peppery and cook for another 30 minutes: wet fillet with broth, a little at a time, during cooking. Let it sit the meat in the oven off for 5 minutes, then slice it And serve it sprinkling it with drops of balsamic vinegar.

Posted on 07/02/2022