Tante proposte sfiziose, con ricette semplici e veloci oppure raffinate ed problematic, in keeping with apprezzare tutta l. a. leggerezza e il gusto del pesce, alla riscoperta di un alimento sano e nutriente. in line with portare in tavola tutto il sapore del mare.
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Additional info for Pesce & frutti di mare
Cut each rectangle diagonally in half. Carefully transfer the triangles to two baking sheets and bake for 4–5 minutes until golden. Transfer to a plate lined with kitchen paper to cool. 4 Meanwhile, to make the chermoula, toast the cumin seeds in a heavy-based pan over a medium heat for 1–2 minutes until fragrant, shaking the pan often. Transfer to a small food processor, add the parsley, coriander, dill, ginger, chilli, garlic and preserved lemon wedge, and pulse until it combines to form a fine paste.
Using a spoon or a paring knife, gently scrape out all the inner choke to leave a bowl-shaped cavity. You don’t want any of the prickly hairs to remain. Quickly squeeze one of the lemon halves onto the artichoke hearts to prevent them from oxidizing and transfer them to a bowl filled with water and the juice of the remaining lemon half. Alternatively, if using brined artichoke hearts, rinse the brined hearts well and place in a bowl of water with a squeeze of lemon. 3 Toss the steamed couscous with the garlic, anchovies, olives, capers and jam.
Culinary footprints With Arabic being the common language of the territories that make up the Middle East, most dishes across the region share the same name, with their diversity concealed in the seasonings and preparation methods. This also lends a friendly culinary rivalry between the countries of the region, where the few dishes that are specialities of a particular country become integral to its national identity. Take musakhan, for instance. While popular in both Palestine and Jordan, ask a Palestinian and they will swear it’s their own culinary treasure.