Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.
Red, yellow, green: this time the protagonist is the pepper, among the most characteristic vegetables of the Mediterranean diet.
When and why to eat peppers
Let's start with some quick notions about the pepper: even if it is found in supermarkets throughout the year, its season goes from June to the end of September; it's great either raw that cooked; contains potassium, iron, magnesium, calcium and ha diuretic and antioxidant properties.
Did you know that he has much more C vitamin of citrus fruits?
How to cut the peppers
If cutting peppers sends you into a crisis, watch our video to learn how to do it the right way.
Do not dispose of the top cap immediately, as you risk wasting part of the pepper. Cut it to cloves as you see in the tutorial: separate the various sections start from the bottom up to the stalk. In this way you will be able to eliminate even more easily central part with seeds.
How to make peppers more digestible?
If you have difficulty a digest the peppers, it is important to eliminate not only the central part of the vegetable, but also all the white ribs internal and above all the skin.
Peppers are more easily digested if consumed uncooked: in this case, if you want to remove the peel, it is better to use a potato peeler and not a knife, so as to avoid too much waste. The potato peeler will allow you to remove only the skin, avoiding cutting off even part of the pulp.
Alternatively, you can put them whole in oven preheated to 180 ° and cook three minutes on each side. Once pulled out of the oven and cooled, the skin will come off very easily.
Want to learn more about the basics of cooking? See here all the cooking classes at La Scuola de La Cucina Italiana.
Below, the best recipes with peppers to try at home.