How To make Concia (Marinated Eggplant)
Zucchini Olive oil Garlic; minced Basil, fresh; shredded -salt -pepper Wine vinegar An ancient Roman Jewish dish No quantities are given "as they are not important; Concia can be prepared to be more less piquant, according to taste, by increasing or decreasing the quantity of herbs and spices. It freezes beautifully in a tightly closed container, but it must be used within a few days if stored in the refrigerator or after thawing, being a rather perishable food. Eggplant was also prepared as Concia in Rome, but its texture is less desirable than eggplant. Trim off the ends of the zucchini; then cut each one in half; slice each half thinly lengthwise and place slices on paper towel to dry for several hours or overnight. Fry in hot olive oil in a single layer until golden brown on both sides. Arrange in layers in glass, plastic or porcelain container and season each layer with small amounts of garlic, basil, salt and pepper, and a sprinkle of vinegar. Cover the container and store in the refrigerator at least several hours before using. The flavour will be enhanced if you turn the Concia as a block inside the container a few times while it is marinating to allow the juices to seep through.
How To make Concia (Marinated Eggplant)'s Videos
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:
Melanzana Olivia - Naturalmente Siciliano
GDO
PEPERONI SOTT’OLIO ALLA PUGLIESE – La vera ricetta antica della conserva di peperoni della nonna
La nostra conserva di peperoni segue un metodo particolare, la ricetta della nonna pugliese, capace di far sparire completamente il sapore dell’aceto dai peperoni sott’olio rendendola la conserva perfetta per chi non ama sentire l’aceto. Il lavoro lo fa il sole e i peperoni sott’olio sembrano senza aceto!
INGREDIENTI PER DUE BARATTOLI DA 500 GR DI PEPERONI SOTT’OLIO
• 1KG di peperoni gialli (al netto già puliti)
• Un paio di peperoncini
• Foglie di alloro
• Spicchio di aglio
• Prezzemolo
• Sale quanto basta
• Capperi
• 1 litro di aceto
• 600 ml di olio extravergine di oliva
COSIGLIO GEEK: Aspettate un mese prima di cominciare a mangiare i vostri peperoni sott’olio fatti in casa
Se volete informazioni su come conservare i peperoni senza rischi, scaricate la ricetta stampabile dei peperoni sott’olio:
ALTRE CONSERVE DA FARE QUESTA ESTATE:
Noi adoriamo conservare i sapori dell’estate, ecco cosa conserviamo per l’inverno, sono tutte conserve che potete fare in casa e che vi durano un anno:
MELANZANE SOTT’OLIO A CRUDO
ZUCCHINE SOTT’OLIO
SUCCO DI FRUTTA FATTO IN CASA
CONSERVE DI POMODORO
CONFETTURA DI ALBICOCCHE
TUTTE LE RICETTE CON I PEPERONI:
PER NON PERDERE LE NOSTRE RICETTE TRADIZIONALI ITALIANE ISCRIVITI:
#peperonisottolio #ricette #cucinageek #peperoni #ricettepugliesi #ricettedellenonne #conserve
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
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
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.
Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
▶️ 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:
*************
#zucchini #vegetarian #vegan #vegetarianrecipes #veganfood #vegetarianfood #plantbased #plantbaseddiet #zucchinirecipe #zucchinirecipes #veganrecipes
peperoni sott'aceto
Peperoni sott'aceto
Una deliziosa conserva per l'inverno da gustare in compagnia dei nostri antipasti o secondi piatti. Io adoro magiare le verdure in sott'aceto o agrodolce, penso che sia fantastico averle pronte e servirle al momento del bisogno.
Social ????????
~blog:
~youtube :
~Instagram:
~fb:
~TikTok:
Ingredienti:
1.5 kg peperoni
4 tazze acqua
1 tazza aceto
2 cucchiai sale
alloro
pepe in grani
2 cucchiai zucchero
2 carote
semi di senape
rafano (Radice)
#sottaceti #esplosionedigusto #peperoni #conserve
PEPERONI IN AGRODOLCE conserva di peperoni nei vasetti
peperoni in agrodolce conserva di peperoni
QUI TROVI LE COSE CHE USO
Il mio libro
_________________________________
PEPERONI IN AGRODOLCE conserva di peperoni nei vasetti
Ingredienti
5 peperoni grandi
800 ml acqua
400 ml aceto
50 gr zucchero
sale pepe alloro
Ricetta per fare i peperoni in agrodolce conserva di peperoni.
fai bollire una soluzione di acqua e aceto con le misure indicate.
metti 3 vasi di vetro con coperchio aperto nel forno a 100°c per 10 minuti a sterilizzare.
Lavare bene e tagliare a pezzi i peperoni.
I peperoni devono essere gialli o rossi.
Mettere i peperoni a bollire in acqua e aceto, appena comincia a bollire calcola 3 minuti e spegni il fornello.
Riempire i vasetti con i peperoni, aggiungi anche una foglia di alloro e qualche grano di pepe. coprire con acqua e aceto.
Tutto deve essere fatto a caldo, tutto.
chiudere i vasetti e consumare dopo 60 giorni ed entro 2 anni.
_________________________________
■ QUI TROVI LE COSE CHE USO
Il mio libro
■ Il Blog
■ Facebook
■ Instagram
■ Contatto solo per commerciali
gabriele.cattarin1968@gmail.com