Tag: side

Christmas side dishes: ingredients, techniques and 8 recipes to bring to the festive table – Italian Cuisine


When you start thinking about holiday menus, you think about appetizers, ravioli, stuffed turkey, desserts … Side Dishes. In fact, vegetables & co. they prove to be the necessary completion of the great main courses, as well as being dishes appreciated by vegetarian guests who, more and more often, sit at our table. Finally say goodbye to improvised salads and boiled vegetables. The time has come to compose bring inviting and chic vegetables.

The ingredients? Seasonal!
To create superfine side dishes, the many seasonal winter products come by car. There is the whole world of cabbages, that of turnips, leafy vegetables, i artichokes, i fennel, the pumpkin. To mix with evergreens celery, carrots, onions and products grown all year round such as i mushrooms champignons or pioppini. The recipes are embellished with fresh or dried fruit, from apples to almonds, with pickles and pickles and also with the savory touches given, for example, by fillets of anchovies or from cubes of cured meat. There is also a wide choice of preparation techniques, from fried to oven, without forgetting the salads but in a richer version than ever. Are you ready to discover the 8 recipes that we have selected for you?

194042Chickpea batter sticks. Let's start with some sort of Tempura made elegant by the original coating based on legume flour. Clean a small heart of thistle by dipping the ribs, gradually, in water with the lemon juice. Also clean a small bunch of chard, discarding the green leaves (you can use them for another preparation), 3 carrots and a heart of green celery, then cut all the vegetables into sticks 15-20 cm long. Blanch them for 4-5 minutes in salted water, drain and dry them. In a bowl, mix 130 g of chickpea flour, 3 tablespoons of cornstarch, 1.5 teaspoons of baking soda and 1 teaspoon of salt. Pour in 2 dl of water, stirring with a whisk. Dip the sticks in flour 00, in the batter and fry them in hot oil. Drain them on absorbent paper and serve, to taste, with a homemade ketchup prepared with 6-8 blanched and blended dried tomatoes, a chopped and browned red onion, 2-3 tablespoons of vinegar, 2 tablespoons of tomato puree, a small boiled beetroot and a few drops of Worcester sauce. For 4 people.
194043Pecorino artichokes. I am stuffed and au gratin with a crunchy breadstick coating. Cut 8 artichokes in half lengthwise, remove the internal hay and half of the stem (keeping it aside) and dip them gradually in water with lemon juice. Drain them, arrange them in a pan lined with parchment paper and season with oil, salt, pepper, thyme and half a glass of white wine. Cover with aluminum and bake 12 minutes at 180 °. Meanwhile, melt 2 anchovy fillets in a pan with oil and a crushed clove of garlic. Add the artichoke stems into small pieces and cook for 3 minutes. Add 2-3 chopped dried tomatoes, 20 g of crumbled breadsticks and a little julienne mint. Remove from the heat, remove the garlic, add 20 g of pecorino and pepper. Stuff the artichokes with the filling, sprinkle with more pecorino and grill for 3 minutes. For 4 people.
194044Braised thistles and mushrooms. A simple combination for a side dish elegant, which tastes of wood. Clean a kilo of thistles, cut them into 10 cm pieces and dip them in water acidulated with lemon juice. Dissolve 2 tablespoons of flour in a little cold water, add 2 tablespoons of oil, 1 of lemon juice and pour the mixture into 2 liters of salted water. As soon as it boils, boil the thistles for 50 minutes. Melt 30 g of butter in a pan and add a crushed clove of garlic, an onion, a rib of celery and a chopped carrot. Simmer over low heat for 20 minutes, mashing the vegetables a little. Wet with a ladle of water and remove the vegetables (you can reuse them in a soup). In the aromatic cooking sauce, melt another 60 g of butter with a generous grating of nutmeg. Add 300 g of mushrooms, cleaned and halved, and 300 g of peeled pioppini. Cook, add the thistles, chopped chives and sprinkle with a ladle of hot water. Let it cook for about ten minutes. For 6 people.
194045Sprouts au gratin. Small and cute, they are scented with thyme and covered with stringy cheese. Remove a pound of Brussels sprouts of the outer leaves and the base of the core. Boil them for 15 minutes in abundant salted boiling water. Stop cooking by immersing them in cold water and drain them on kitchen paper. In a bowl, mix 6 tablespoons of oil, a teaspoon of crushed black pepper and abundant thyme leaves. Transfer the sprouts to the bowl and mix so that they are well covered. Drain them, arrange them on a plate lined with baking paper and mash them with a meat grinder or with the bottom of a glass. Sprinkle them with a mixture of grated Grana Padano and Gruyère (160 g in total) and 2 tablespoons of sliced ​​almonds and bake in a preheated oven at 180 ° for 10 minutes. Serve the sprouts on the table while still hot. For 6 people.
194046Baked onions. At Christmas, even the simplest vegetables know dressing up! Peel 8 white onions and boil them in salted water until soft but not undone. Let them cool and cut them in half lengthwise. Separately chop 50 g of smoked bacon, 8 walnut kernels, the leaves of 2 rosemary sprigs and 50 g blueberries and the heart of the onions (the central 2-3 leaves). Mix everything, salt and pepper. Brush the onion boats with oil, fill them with the mince and sprinkle with breadcrumbs. Arrange them on a baking sheet lined with parchment paper and bake them in a preheated oven at 200 ° for about 10 minutes. Serve hot or lukewarm. For 8 people.
194047Reinforcement salad. From the Campania tradition, the chic version of a dish that cannot be missing on the Christmas table. Clean and divide a small white and yellow cauliflower into florets. Boil them for 15 minutes in salted water. In a large bowl, collect 100 g of pitted black Gaeta olives, 2 tablespoons of pickled capers, 250 g of mixed pickled vegetables (carrot, peppers, turnip, gherkins) or 12 chopped anchovy fillets in oil. Season with ground pepper, 2 tablespoons of vinegar and 4 tablespoons of oil. Add the cauliflower and mix. Blanch the leaves of a bunch of parsley, drain, let them cool and chop them in a blender with a bunch of chives, 6 tablespoons of oil and a pinch of salt. Let the reinforcement salad rest in a cool place for a few hours before serving it with the parsley oil added at the last minute. For 4 people.
194048Mixed salad with quinces. The unusual apples complete a winter mix, candied and caramelized. Peel 2 small quinces, cut them into wedges, remove the cores and place them in a saucepan with 5 dl of water, 2 lemon zest, a pinch of salt, 200 g sugar and 2 peppercorns. Bring to a boil, cover and cook over a very low heat for 2 hours. Let cool, drain the apples and put them in a bowl. Filter the cooking syrup, pour it over the apples, cover and refrigerate overnight. The next day, peel and wash 1 small head of Treviso radicchio and one of Belgian endive. Peel a stalk of white celery and one of green celery, peel 100 g of celeriac and cut into sticks. Mix the salad leaves with the sticks and season with a drizzle of oil, a few drops of vinegar, a pinch of salt and a sprinkle of pepper. Drain the quinces, add them to the salad and serve. For 4 people.
194049Pan of turnips and fennel. I am frosted with sugar and butter, which form an enveloping cream. Peel 4 small turnips and cut them into four wedges. Peel and wash 12 radishes, cut the larger ones in half and leave the small ones whole. Peel 2 fennel, keeping the green barbine aside, and cut them into wedges. Peel 6 small shallots. Melt a knob of butter in a large pan, add all the prepared vegetables and brown them gently for 2-3 minutes until they begin to brown. Season with salt and pepper, add 100 ml of water, 100 ml of vinegar, 2 tablespoons of sugar and continue cooking in a covered pot and medium heat for 8-9 minutes, until the vegetables are cooked al dente. Uncover the pan, raise the heat and continue cooking for another 2-3 minutes until the cooking juices have reduced to a syrupy consistency and the vegetables begin to caramelize. Season with salt and pepper, sprinkle with the fennel barbine kept aside and serve. For 4 people.

December 2021

Smoked pork with sweet and sour side dish – Italian Cuisine

Smoked pork with sweet and sour side dish

Smoked pork with sweet and sour side dish, preparation

1) In a saucepan, bring to a boil 2 liters of water with bay leaf and rosemary. Dip the ribs pork and fairies simmer for about 30 minutes.

2) Meanwhile, cut nuts of the same size potato, onion, turnip, apple and dried apricots, then wet the onion with 3 tablespoons of vinegar.

3) Heat 4 tablespoons of oil in a non-stick pan, do it brown the potatoes and, when they take on color, transfer them to a plate, add salt and pepper.

4)Drain the onion and set aside the vinegar, then fry it in the same pan as the potatoes with the turnip, apple and dried apricots; continue cooking for 15 minutes often moving the ingredients with a spatula, add salt and pepper and add everything to the potatoes, stirring gently.

5) Emulsify the vinegar onion with 3 tablespoons of oil and 2 pinches of salt, cut the radicchio into sticks and toss with the freshly prepared vinaigrette.

6) Arrange on plates hot the side dish of fruit and vegetables, the drained cutlets, the seasoned radicchio and grated horseradish.

7) Serve with the cranberries canned.


Published 11/23/2021


Pasta and side dish? The true Mediterranean diet – Italian Cuisine

No meat, but cereals, legumes, vegetables and extra virgin olive oil. From the Apulian tradition to a starred version, a mix to bring to the table every day; and the dream of a vegetarian tavern

Vegetables; pasta, bread or rice; fruit: the main meals in the Mediterranean diet they are based on a few basic ingredients, enriched with vegetable fats and dairy products. In fact, a balanced diet consists of 50% complex carbohydrates, more than 20% fat and 10-12% protein. Practically what the whole world envies us is a diet based on first courses and side dishes; even though it may seem strange today, get used to the veal slice or the vegan burger. The recipes for a healthy daily diet are more like orecchiette with turnip greens or pasta with lentils rather than high-protein and avocado-based dishes. And they are not two random examples, because Puglia is in fact one of those regions where this mix has always occurred, and to which one can look to today to rethink one's daily diet.

Land of agriculture and "sopratavola"

Puglia is a land of flourishing agriculture, the national vegetable garden from which more than 30% of the oil, tomatoes, artichokes, cabbage and salad we eat in Italy come. But it is also a region with enormous biodiversity in terms of vegetables and which produces vegetables unknown elsewhere such as sponzali, barattieri, purple carrots and other varieties that are the protagonists of the local food and wine tradition. In addition to the most well-known and already mentioned typical dishes, just think of the eggplant parmigiana and the so-called "sopratavola", ie the use of serving raw vegetables to munch on before or after a meal, such as a pinzimonio or crudité, to put it in French. Carousel, celery, chicory, radishes were brought to the table to end a meal and linger chatting and munching on something or, as happens everywhere today, together with olives and chips for an aperitif. Healthy.

Pasta and side dish

Domingo Schingaro, starred chef of the restaurant I Due Camini in Borgo Egnazia, is one of the singers of Apulian biodiversity and puts vegetables at the center of his dishes, even without necessarily combining them with a component of fish or meat, a deeply trendy choice today and at the same time absolutely Apulian. On the stage of Identity of Pasta annex2021 edition of the Identità Golose congress so he presented a plate of tubettini with a side of green beans. Or vice versa: depending on your point of view. «In the dinner tasting menu we serve courses that include several saucers, and we always try to propose the right amount of carbohydrates also according to the daily cycle of necessary nutrients. Consuming fiber along with a pasta improves digestion and the proper absorption of carbohydrates. This concept of well-being is linked to a tradition: a raw vegetable such as "uaccie" celery has always been served on an Apulian table together with an important course such as Orecchiette con le brasciole. barattiero watermelon, Polignano carrot, celery, radishes .

Spaghetti with green beans and tubes with mussel water

Three preparations that are served in a single course: «The carbohydrates of the tube, the green bean which has the shape of spaghetti which provides fiber and minerals, the mussels and the cacioricotta the proteins. Spaghetti is replaced by the "pinto" green bean, a typical Apulian long croissant that can be kept dried until winter. She cooks them in an essence of seaweed and mussels and then serves them by placing a conserve of Gargano tomatoes and aglione on top. To finish the dish, a sprinkling of cacioricotta, also from the Gargano. On the side, a second dish with tubes cooked in risotto in the same broth of seaweed and mussels, served over a cream of bran and parsley, and then a few drops of a cream of mussels, tomato peel powder and crusco pepper. Everything is cooked without salt, replaced by the flavor of algae and mussels, and by the concentration of flavors obtained from the various drying processes. To drink, an infusion of dried fig leaves which, he explains, "helps to decrease the glycemic part of the pasta", and therefore promotes its digestibility. The name is Mediterranean Breeze, because the Mediterranean breeze in Puglia helps the preservation and drying of food, which "stops time" and allows us to enjoy these products even when the season is over.

Green beans that look like spaghetti.

The vegetable precedence: the prize

A recurring theme in the most anticipated chef's congress in Italy, the vegetable has also become the prize Best Green Ideas, assigned to Diego Rossi of the Trippa restaurant in Milan. During the award ceremony Katia Piazzi of Koppert Cress thus motivated the award to a tavern that made the fifth quarter its flag: "We at Identità are pleased to see how finally many realize that one must not be partisans of a choice, but to experience cooking in an omnivorous way, without considering vegetables as side dishes to which you do not pay the right attention. Diego Rossi succeeds with gusto because he himself loves vegetables . His dream? A vegetable tavern with a side of meat.

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