This recipe I thought of last night, while preparing the double plate of cod, and last night.
E 'success, as usual, that while the chopped parsley I did steal from her perfume. Quest'aroma I love, and so I held a sprig on the work surface in the kitchen and every time we passed it around I took a leaf, break it and I got perfumed hands.
will say that just are not quite plumb ? Wait to hear the rest:) Yes, because every time
riodoravo parsley, I imagined what could be good with the garlic, but also with ginger should not be bad, and if the ginger is well with the orange, why not also the parsley, and ...
There boredom than with my flights of fancy but I assure you that after this training I will not think anymore that cod is a fish hospital or sickly.
With the presence of parsley, ginger and orange aroma and an acquired taste ... incredible. Even cooking, low fat and no fried foods, has secured a plate light and digestible.
For a dish so spicy, we needed something special to accompany him, and the salad I really .... painted with buds : I started with the flavors I had in mind, adding one at a time on the tongue too much fun:)
I started chewing a leaf of parsley and a small piece of orange: good, strange but good at the mix plant and dell'agrodolce aroma.
Then I tried again adding to the garlic and parsley orange: very good, with the strong aroma of garlic, raw emphasizes the freshness of orange and the plant of the parsley.
And then the last reckless approach: the balsamic vinegar. I state that I can not stand the vinegar, but I was there in plain sight, since last year un'ampollina Natalia gave me (the blog Cooking time), during his cooking workshop for children in the event of submission of Comet clumsy. And even if
alone is something good beyond description (thank you thank Natalia), in the salad with orange, parsley and garlic was something ... fantastic!
really a dish that filled me of joy and energy ... a bit 'too soon since I have to go to sleep, but that satisfaction.
Now it only remains to figure out how to get me some more 'of this nectar burnished;)
A note about garlic, I know that the idea of \u200b\u200bconsuming it at times terrifying for its " side effects." But one must admit that is a real food medicine that can streamline the blood and lowers blood pressure, also helps eliminate cholesterol, also backed action by olive oil in the pot. So every now and then ... you can do;)
With these recipes, I participate in the contest Citrus proposed by Cynthia's blog "The cookbook Cynthia "
Cod with parsley, orange and ginger
- Ingredients 1 fillet of cod to be 150 gr
- 1 / 2 tablespoon grated fresh ginger
- the zest of 1 / 2 orange 1 bunch of parsley
- 1 tablespoon extra virgin olive oil (evo)
- 1 / 2 small potato baked
- salt, preferably flavored with orange
Preparation
Put the fillet to cook on one side in a pan on low heat for 4-5 minutes.
Meanwhile, cut peel, colored part only (zest) of orange and tritartea with parsley. Peel a small piece of ginger and grattuggiatelo. Mix with 1 tablespoon of olive oil.
Peel and finely slice the potato.
After 5 minutes, when the fish begin to release its juices, raw salatene the surface, turn it and sprinkle with the chopped and put the potatoes, sprinkle with more salt.
Continue cooking for another 5 minutes in covered pan by lifting the flame. If necessary, continue for 1 minute in a pan and heat for discovery dry the gravy.
orange salad with parsley, garlic, orange and ginger with balsamic vinegar
- Ingredients 1 / 2 orange peeled bleed
- 2 sprigs parsley 1 small piece of garlic
- good quality balsamic vinegar
Preparation
bleed Peel the orange (no skin, no cuticle), chopped parsley and garlic and add to oranges. Mix well, then pour in a little Serve balsamic vinegar: do not overdo it, tastes should not vanish but rather exalts one another.
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