It is definitely one of the most representative meals of our culinary culture. We prepare it at parties, at family gatherings, before any rain, in short, we prepare it with any excuse, but its purpose is always the same, to please our loved ones. It is one of those dishes that have no social level, since it is preparing in the same way in low-income households as in the homes of the more affluent.
You can present it as a main dish, as a filling of some delicious tortillas. You can also present it as a dip, which can easily get you out of a hurry when you have guests at home, since you can serve it accompanied by sour cream and plantain banana chips and it becomes a delicious appetizer.
The “Pasta al pomodoro” is very a classic in the Italian cuisine. Although it may seem very banal, the truth is that not many reach the right contrast of the flavors. It is a sauce that requires very few ingredients, but well chosen. A very simple preparation, it is true, but at the same time of great gastronomic sensitivity.
Added to all these benefits for our health, cauliflower also lends itself to an immense variety of dishes. This combination of textures and flavors that I share with you below is a presentation of the cauliflower that surely you will love.
Fake caviar and balsamic vinaigrette are two of the easiest and most practical molecular cooking techniques, since you can prepare them with basically any liquid ingredient in your kitchen and it will keep for a long time without the need for refrigeration, so you can prepare them with advance and only serve them just before eating.
The delicacy of this cream with its touch of ginger and the marine contrast of the shrimp, combined with the exotic flavor of saffron, will make you leave the routine in the kitchen and you will present yourself to your guests as a great expert in the kitchen
Fish stock is an ingredient used in a variety of shellfish recipes. Among the most important we can find rice based recipes, like paella, soups, sauces and many more. You can prepare fish stock ahead of time and keep it in the fridge, so that you can warm it up just moments before starting to cook your recipe.