WE ARE TAKING ORDERS UNTIL 18/12 AND THEN THE WAREHOUSE WILL BE CLOSED UNTIL 31/01/2025
WE ARE TAKING ORDERS UNTIL 18/12 AND THEN THE WAREHOUSE WILL BE CLOSED UNTIL 31/01/2025
Stewing is a slow cooking method that requires a closed environment with the food simmering in a flavoured liquid. The food cooks using the steam from the
evaporation of liquid with the heat of the thermal source as well as the juice released by the vegetables. For a more flavoursome stew, you can use vegetable broth, but water works as well. During this cooking approach, the fibrous parts of the vegetables soften, and the loss of juices is limited.
Braising, on the other hand, is prolonged cooking of a vegetable at a gentle heat and with a lid on. It is immersed in a small quantity of concentrated liquid (wine, vegetable brown base reduction or vegetable white base reduction) from which the flavours are absorbed by diffusion.
Brown the food before stewing or braising for a better flavour.
Chef Davide Larise chose a fresh, summery dish to explain in detail how the stewing method works.
“In this recipe I use peppers to give colour and a vegetable flavour to the dish, a ricotta that gives fatness and roundness to the preparation and a basil cream to refresh everything with the characteristic scent of this aromatic herb.”
A rich bouquet of flavours and aromas that is also simple and fast.
For the peppers:
For the ricotta:
For the basil pesto:
Decoration:
Clean and remove the seeds from the peppers. Chop the peppers into cubes and place them in a pan with a clove of garlic and salt.
Cover them with the lid and cook over a moderate flame for about ten minutes. Add the ricotta to a bowl with salt and pepper and blend with the hand blender until you get a smooth cream. Put the mixture in a pastry bag.
Dip the basil leaves in boiling salted water.
Cook them for a few minutes and let them cool down.
Squeeze and pour them into a bowl. Add some oil, salt, and an ice cube. Blend everything until you get a smooth sauce.
Serve and enjoy.
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