Peperoni Friggitelli sott'olio - Come fare le conserve di peperoncini croccanti e saporiti
Amici buongiorno e buon sabato a tutti,
oggi torno con una ricetta di conserve di Peperoni friggitelli sott'olio, per averle a disposizione tutto l'anno, da mangiare come companatico o su una bruschetta... veramente deliziosi. Ditemi cosa ne pensate, iscrivetevi se ancora non lo siete, e come dice sempre lo zio Roberto, Buon Appetito a Tutti e alla prossima!!!
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Friends good morning and happy Saturday to all,
today I come back with a recipe of preserved peppers friggitelli in oil, to have them available all year round, to be eaten as a side dish or on a bruschetta ... really delicious. Tell me what you think, sign up if you are not yet, and as Uncle Roberto always says, Buon Appetito to Everyone and see you next time!!!
Peperoni in agrodolce
Questi peperoni in agrodolce sono davvero squisiti e versatili!
Riescono a dare in un lampo un guizzo in più alle vostre preparazioni: dai panini ripieni, in accompagnamento alle carni, insieme a un mix di verdure, nei condimenti per la pasta… insomma potete davvero utilizzarli in moltissimi modi.
La ricetta completa qui:
Zucchini ist schmackhafter als Fleisch, niemand glaubt, dass ich sie so einfach und lecker zubereite
Zucchini ist schmackhafter als Fleisch, niemand glaubt, dass ich sie so einfach und lecker zubereite. Bereiten Sie für jeden Tag ein unglaublich leckeres Zucchini-Rezept zu! Ein frisches Zucchini-Rezept, das jeder lieben wird! Dies ist ein schnelles und einfaches Zucchini-Rezept, das jeder machen kann! Sehr leckeres Zucchinigericht! Ich habe noch nie etwas Leckereres gegessen! Zucchini ist ein gesundes und schmackhaftes Gemüse! Bereiten Sie ein Gemüserezept vor und die ganze Familie wird es Ihnen danken! Einfaches Rezept für panierte Zucchini! Ein einfaches und leckeres Rezept für Zucchini in einer Pfanne! Die Zucchini ist köstlich und knusprig!
Rezept und Zutaten:
Hallo Freunde!
Mit einer Gabel kleine Rillen machen
2 Zucchini schneiden
Salz und schwarzer Pfeffer
Mischen
15-20 Minuten einwirken lassen
Reiben Sie 100 gr
1 Teelöffel Petersilie
1 Teelöffel Paprika
3 Eier
gut mischen
Danke Freunde für eure Kommentare!
100 g Semmelbrösel
50 g Mehl und gut vermischen
Zucchini in Mehl mit Paniermehl wenden
Dann in Eimischung mit Käse
Pflanzen oder Olivenöl
Zugedeckt bei mittlerer Hitze 4-5 Minuten braten
Wenden und zugedeckt bei schwacher Hitze 5 Minuten braten
Den Rest der Zucchini anbraten
mmm...lecker!
Guten Appetit!
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SCHREIBEN SIE EINEN KOMMENTAR oder zumindest einen Smiley. Es wird nicht schwer für dich sein, aber ich werde sehr glücklich sein! Vielen Dank für Ihre Aufmerksamkeit! Ich bemühe mich sehr, die einfachsten und interessantesten Rezepte zu kochen!
VERDURE GRIGLIATE PERFETTE ! - Fatto in Casa da Benedetta #shorts
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VERDURE GRIGLIATE PERFETTE !
INGREDIENTI
Zucchine
Melanzane
Prezzemolo q.b.
Olio q.b.
Sale q.b.
RICETTE STAMPABILI ►
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✉️ Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Marco: marco@fattoincasadabenedetta.it
✉️ Collaborazioni: business@fattoincasadabenedetta.it
✉️ Lavora con Noi: job@fattoincasadabenedetta.it
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© MAUI MEDIA SRL
#ricetta #verdure #grigliate #short
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Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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▶️ Other Videos your may like:
Curry Spiced Roasted Vegetables (with Chickpeas):
Quinoa Chickpea Bowl:
Easy Carrot Hummus Recipe:
Black Bean Pita Sandwiches:
Homestyle Lentil Stew / Hearty Lentil Soup:
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#zucchini #vegetarian #vegan #vegetarianrecipes #veganfood #vegetarianfood #plantbased #plantbaseddiet #zucchinirecipe #zucchinirecipes #veganrecipes
Celebrating the Jewish food of Italy - New Day NW
Italian cooking is as varied as the regions in Italy. There's also a centuries-long but little-known tradition of Jewish cooking in Italy.
In her new book, Cooking alla Giudia, Benedetta Jasmine Guetta pays tribute to the culinary heritage of Jews in Italy.
She joined the show to share a few recipes from the book!
Concia di zucchini / Fried Zucchini in a Garlic-Herb Marinade
Starting in the spring and then all the way to the end of summer, fried zucchini is a staple recipe on every Roman Jewish family’s Shabbat menu. Any type of zucchini will work, but in Rome, concia is made with the special Italian zucchini called zucchine romanesche; they are small and light green with thin, pale stripes and have beautiful flowers. If you can’t find them, try Persian zucchini or Mexican squash.
This marinated fried zucchini dish is generally made ahead, to ensure that the flavors blend well, and is served as a starter or a side, but it also makes the best snack on top of crusty pizza bianca, or sandwiched between two slices of crunchy bread such as ossi.
Serves 4 to 6 as a starter or side dish
INGREDIENTS:
-2¼ pounds (1 kg) zucchini
-Sunflower or peanut oil for deep-frying
-3 garlic cloves, finely minced
-A handful of parsley or basil leaves, or both, finely chopped (see Variations)
-¼ teaspoon kosher salt
-Freshly ground black pepper
-½ cup (120 ml) white wine vinegar
-3 tablespoons extra-virgin olive oil
DIRECTIONS:
1. Slice the zucchini lengthwise into ¼-inch-thick (6 mm) strips. People debate the best way to slice the zucchini for this dish; some like to cut the slices at an angle to obtain wide ovals instead of strips. Any shape will do as long as your slices are even in thickness.
2. If you are not pressed for time, let the zucchini slices dry on a baking sheet lined with paper towels for a couple of hours, so they lose some of their moisture. If you are in a hurry, go straight to frying.
3. Pour about 2 inches (5 cm) of sunflower or peanut oil into a large saucepan and heat over medium heat until a deep-fry thermometer reads 350°F (180°C). (You could use a deep skillet for frying if you prefer, but I find that a saucepan helps contain the oil if it bubbles up too much.) You can test the oil by dropping a small piece of zucchini into it: if it sizzles nicely but doesn’t bubble up too wildly, the oil is ready.
4. Working in batches to avoid crowding, gently place some zucchini slices into the pan, making sure that they all lie flat and do not overlap. Fry, turning once, for about 5 minutes, until deeply golden, almost brown. Transfer the slices to a tray lined with paper towels to drain and continue frying the zucchini in batches.
5. Place one-third of the fried zucchini in one layer in a deep rectangular dish. Sprinkle with some of the minced garlic, herbs, and salt and season with pepper to taste. Repeat with two more layers, finishing with one last sprinkle of minced garlic, herbs, salt, and pepper.
6. Cover the zucchini with the vinegar, top with the olive oil, and refrigerate for at least 5 hours, and up to 24 hours. Bring to room temperature to serve.
7. Leftovers keep well in the fridge, covered with plastic wrap or in an airtight container, for a couple of days.
Variations
You can swap eggplant for the zucchini to make concia di melanzane.
Some concia recipes feature parsley, some basil, some both parsley and basil, and some mint. Find your favorite combination!
Excerpted from Cooking alla Giudia by Benedetta Jasmine Guetta (Artisan Books). Copyright © 2022.
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