The sushi ordered in Palma de Mallorca. A few days ago I went, with some colleagues, to visit and eat at the market de l’olivar in Palma de Mallorca. Among the various stalls of fish, ham, fruit and Spanish street food there was also this stall that prepared and sold sushi. We were captivated by the atmosphere and we made ourselves a mixed tray (before obviously moving on to the Spanish food). It wasn’t bad and above all the counter with pebbles and petals wasn’t bad: very oriental!
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The history of sushi begins in ancient times, when rice cultivation came to Japan two thousand years ago. The original sushi was created in Nara to preserve fish in fermented rice. During the Muromachi period, rice began to be eaten in addition to fish, while in the Edo period, vinegar replaced fermented rice. In pre-modern and modern times, sushi has become a form of fast food strongly associated with Japanese culture. Continue and learn more on Wikipedia
The sushi ordered in Palma de Mallorca – Sushi commandé à Palma de Majorque – Sushi pedido en Palma de Mallorca – Sushi encomendado em Palma de Maiorca – Sushi bestellt in Palma de Mallorca – Sushi đặt hàng ở Palma de Mallorca
Risotto with strawberries and champagne. A very good dish eaten on board the Costa Fascinosa included in the gala menu and prepared with rice, strawberries and champagne. In addition to the delicate and rounded taste, an eye also to the aesthetics with a little flower as a garnish!
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Risotto is a typical first course of Italian cuisine, originally from Lombardy, then spread throughout northern Italy and today spread in numerous versions throughout the country. Its main characteristic is the maintenance of the starch, which, gelatinized due to cooking, binds the grains together in a creamy compound. Continua e aprofondisci su Wikipedia
Risotto with strawberries and champagne – Risotto aux fraises et au champagne – Risotto con fresas y champán – Risotto com morangos e champanhe – Risotto mit Erdbeeren und Champagner – Cơm Risotto với dâu tây và rượu sâm panh
Kebab al piatto. Non era mai stato un piatto che abbia mai mangiato ma ultimamente, se ho fretta e poche idee, il kebab mi soddisfa. Questo piatto l’ho mangiato in un ristorante turco a Barcellona. Non era prorpio la mi scelta ma dal momento che molti post erano chiusi (eravamo il venerdi’ prima di Pasqua) ci e’ rimasto solo questo. Un bel piatto, e devo dire anche soddisfacente, di carne di pollo e manzo (quella di agnello ancora non mi piace) servita con riso di contorno.
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The term kebab is essentially of Persian origin: Arab tradition holds that the dish was invented in the Middle Ages by Persian soldiers who used their swords to grill meat over an open fire. According to Ibn Battuta, a Moroccan traveler, in India kebab was not only served in royal palaces during the Delhi Sultanate (1206-1526 AD), but also common people used it for breakfast with naan, a leavened and baked bread. An older variant of kebab (in Greek: obeliskos) is attested in Greece from the 8th century BC in the writings of Homer and in the classical works of Aristophanes, Xenophon and Aristotle. Continue on Wikipedia
A nice plate of Kebab – Une belle assiette de Kebab – Un buen plato de Kebab – Um bom prato de Kebab – Ein schöner Teller Kebab – Một đĩa Kebab đẹp mắt – 一盘美味的烤肉串 – ケバブの素敵なプレート
Fried rice with seafood. One of the typical dishes of Chinese cuisine photographed in Thailand a few months ago. Shrimp, vegetables and eggs with a splash of lime and the dish is finished! I actually thought I had already posted this photo but in the end I hadn't done it yet!
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Non-glutinous rice is the most consumed rice by the Chinese, usually boiled in water without salt. Generally speaking, the Chinese prefer their rice to be husked, white and long grained so as to make the dish “airy” and dry. In the eastern regions and Taiwan, a slightly more sticky and medium grain rice is preferred. It can be fried together with meat and vegetables; various Chinese fried/fried rice dishes are collectively called chao fan, among which is the popular Cantonese rice. Continue and learn more on Wikipedia
Fried rice with seafood tasted in Thailand – Riz sauté aux fruits de mer dégusté en Thaïlande – Arroz frito con marisco degustado en Tailandia – Arroz frito com frutos do mar degustados na Tailândia – Gebratener Reis mit in Thailand verkosteten Meeresfrüchten – Cơm rang hải sản Thái Lan – 泰国海鲜炒饭 – タイで味わったシーフードの揚げ米
Ossobuchi alla milanese, the recipe. This morning I stopped by Alfredo, my trusted butcher. Alfredo is an old-fashioned butcher: he has a counter that seems rather poor but everything is stored in the refrigerator to maintain the right humidity and temperature; just ask and Alfredo brings out the most beautiful cuts from the cell… This morning, unusually, he had a beautiful piece of veal shank* on display, from which I had three splendid ossobuco cut, with which I prepared my dish: ossobuchi with saffron risotto and gremolada** As a procedure, I floured the ossobuchi and fried them over a high heat to close all the pores and prevent the meat juices from coming out. In a terracotta saucepan I fried an onion and a clove of garlic, added the ossobuchi and let it heat up. I then added a few pieces of carrot, potatoes and courgettes, moistened with red wine and started cooking over a low heat. In the meantime, separately, I calmly prepared the base for the risotto, chopping a little onion, heating a small pan of good meat broth and melting the saffron in water. I added a little tomato paste to the ossobuco and cooked them slowly, always checking that the meat was tender and the vegetables were well cooked. When cooking was almost finished, I added a little coarse salt (I always try to be careful with the salt). Then I started cooking the rice, frying the onion in a little olive oil, adding the rice which, once toasted, I moistened with a little white wine. Once the wine had evaporated, I added the hot broth (by now I know the quantities and I manage, after a little light stirring, not to continue moving the rice which cooks slowly, moving on its own thanks to the boiling liquids). When cooking was almost finished, I added the saffron and, when cooking was finished, I stirred it with a piece of butter but I didn't add cheese, which for me, alters the flavor of the saffron. Then I prepared the dish with the risotto, the ossobuco which I moistened with its sauce and I added the gremolata. All done…
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* veal is the meat usually used for this dish because it is more tender but the important thing is that it comes from the rear because it is less fibrous and larger in diameter. I used veal: I knew where it came from and the choice proved me right. ** gremolada is a very simple sauce made by chopping lemon peel without the white part, garlic and parsley and is used to flavor the ossobuco
Note: As always, the quality of the raw materials is essential: first of all, you need to choose the quality of the meat well, if necessary, ordering it from your trusted butcher, asking specifically that it be from behind. Also important is the quality of the wines to soak the meat and rice.
Ossobuco alla milanese, the recipe – Ossobuco à la milanaise, la recette – Ossobuco a la milanesa, la receta – Ossobuco panado, a receita – Ossobuco Mailänder Art, das Rezept – Công thức theo phong cách Ossobuco Milanese
Riso Thai con ananas. Thai rice with ananas in inglese. E’ cosi’ che si ordina in Thailandia questo piatto spettacolare. Questo lo abbiamo mangiato in un ristorantino (molto casual) in una delle spiagge vicino a Phuket edera molto semplice: il normale riso fritto servito dentro ad un’ananas alcuni pezzi di cui, ovviamente, erano cotti assieme al riso. Leggendo un po’ in giro gli ingredienti dovrebbero essere molti di piu’.
Per prima cosa bisogna cuocere il riso e poi farlo raffreddare, quindi lasciare il riso integrale a bagno per un paio d’ore, poi aggiungere in una pentola a pressioni con tre volte la quantità d’acqua, chiudere e cuocere per 20 minuti dall’inizio del fischio, a fine cotture assaggiate per verificare che il riso sia cotto ed aggiungete due cucchiaini di sale, lasciate riposare e raffreddare. Questo il primo step della ricetta che ho trovato su ammazzachebonta.weebly.com
Riso fritto con frutti di mare. Uno dei piatti di riso tipici dell’asia e’ il riso fritto (che poi altro non e’ che riso in bianco cotto in padella con uovo e verdure) accompagnato generalmente con frutti di mare, carne di pollo oppure di manzo o di maiale. Piatto completo ma spesso io lo prendo come side dish ad un piatto principale.
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Il riso fritto è un gustoso piatto tradizionale preparato con riso cotto al vapore e poi soffritto nel wok; non preoccuparti comunque, è possibile utilizzare anche una padella. Il riso fritto è buonissimo accompagnato con molteplici ingredienti, incluse quasi tutte le varietà di verdura, la carne e le uova. Continue on Wikihow.it
Fried rice with seafood – Riz sauté aux fruits de mer – Arroz frito con marisco – Arroz frito com frutos do mar – Gebratener Reis mit Meeresfrüchten – Cơm chiên hải sản – 海鲜炒饭 – 海鮮チャーハン
Riso fritto con carne gustato a Singapore. Uno dei piatti classici della cucina asiatica è il riso fritto. Questo, assaporato nella China Town di Singapore, era con fettine di manzo.
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Il riso cantonese(炒飯), in italiano noto anche come riso alla cantonese, è un piatto che fa parte dei menù di cucina cinese; tuttavia, a differenza di come siamo abituati a credere, non è un piatto di origine cinese bensì occidentale, nulla a che vedere con la cucina di Canton nota per i gusti delicati, viene chiamato in tal modo per un mero gusto estetico che dona al piatto una connotazione esotica. È comune trovarlo in qualsiasi ristorante cinese. Viene preparato con riso al vapore o bollito condito con prosciutto cotto, uova strapazzate, piselli ed altre verdure come germogli di soia.; servito caldo, può essere un ottimo contorno a piatti di carne o pesce o semplicemente da solo come primo piatto condito con poca salsa di soia. Continue on Wikipedia
Fried rice with meat enjoyed in Singapore – Riz frit à la viande apprécié à Singapour – Arroz frito con carne que se disfruta en Singapur – Arroz frito com carne apreciado em Singapura – Gebratener Reis mit Fleisch, genossen in Singapur – Thưởng thức cơm chiên thịt ở Singapore
Riso fritto con frutti di mare. Uno dei piatti, ma spesso un contorno, thailandese e’ il riso fritto. Viene preparato con varianti di tutti i tipi. Questo, ad esempio, e’ con i frutti di mare ma si puo’ gustare cl pollo, il maiale, il pesce… solo questione di disponibilita’ e fantasia. Una spruzzatina di lime e buon appetito!
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Non-glutinous rice is the most consumed rice by the Chinese, usually boiled in water without salt. Generally speaking, the Chinese prefer their rice to be husked, white and long grained so as to make the dish “airy” and dry. In the eastern regions and Taiwan, a slightly more sticky and medium grain rice is preferred. It can be fried together with meat and vegetables; various Chinese fried/fried rice dishes are collectively called chao fan, among which is the popular Cantonese rice. Continue and learn more on Wikipedia
Fried rice with seafood – Riz sauté aux fruits de mer – Arroz frito con marisco – Arroz frito com frutos do mar – Gebratener Reis mit Meeresfrüchten – Cơm chiên hải sản – 海鲜炒饭 – 海鮮チャーハン
Riso al mango. Un piatto veramente buono in Thailandia e’ il riso al mango (mango rice). E’ servito come dessert perche’ e’ veramente dolcissimo… anche perche’ nel riso si aggiunge latte di cocco.
