Aldente vegetables

Recently, it is fashionable to eat not in fast food or snacking on other fast food, but to ensure that the food is healthy and healthy. It is not even a fad, but rather a lifestyle.

One of the latest trends in healthy nutrition are Aldente vegetables.Surely, everyone at least once ate such vegetables, just did not know their exact name. There are no tricks and difficulties in their preparation.

Aldente vegetables: how to cook?

Translated from the Italian "Al dente" means "on the tooth", that is, the products are slightly undercooked, which crunch on the teeth.

So, we start cooking vegetables Aldente. Take the frozen mixture. Some ardent supporters of healthy eating freeze vegetables from their own summer cottages for the winter, but you can get along with the usual ones from the supermarket. In summer, frozen vegetables can not be consumed at all, as there is an abundance of fresh everywhere.

Dip the vegetables in salted boiling water.Cook them should be to a state of incomplete readiness., and more precisely to the "gentle crunch". It is best to cook each type of vegetables separately, since the cooking time for each of them individually, for example, cauliflower must be cooked for 7 minutes. However, you can cook foods together, nothing terrible will happen.

After cooking, the cooking process is not over. You will need a deep bowl with cold, almost icy water and ice. Put vegetables in a plate and place ice on top. Wait 5-7 minutes, and Aldente dish is ready to eat.

Aldente vegetables: cooking method with roasting

Composition:

1. Chick Peas - 100 g
2. Broccoli - 300 g
3. Garlic - 3 cloves
4. Germinated Wheat Grains
5. Fresh Ginger
6. Sesame
7. Caraway
8. White mustard

Cooking:

• Put broccoli in salted boiling water and cook for 1-2 minutes. Be careful, cabbage should not become soft.
• Heat the frying pan, pre-watered it with a small amount of vegetable oil, put chopped ginger, sesame, garlic, warm up until the mixture crackles.
• Then put broccoli, peas, germinated wheat and simmer for about 7-10 minutes on low heat. In the end, you can increase the heat a little and fry the mixture slightly.

Aldente Vegetables: Stew Recipe

Composition:

1. Green leek - 12 cm long
2. Carrots - 1 pc.
3. Zucchini - 1 pc.
4. Sea salt
5. Freshly ground black pepper
6. Dry marjoram

Cooking:

• Wash vegetables thoroughly, peel and cut into pieces of equal length of approximately 10 cm. Then cut the carrot into long strips. Leek also cut into strips 10-12 cm long, and half a centimeter wide. Zucchini nakromsayte bars with a width of not more than 1 cm and a length of 10 cm.
• Heat the pan and pour it 2 tbsp. l olive oil. On high heat, fry the carrots to a rosy color. It is not necessary to fry for a long time, 1-3 minutes will be enough.
• Now carrots can be slightly shifted to the side and add leeks. Warm it up 1 minute to a mild condition. Stir in carrots. Then lay out the pieces of zucchini. Sprinkle with dry marjoram and mix very carefully.
• Without closing the lid, keep the pan on medium heat for 2 minutes, then stir and simmer for another 2 minutes.
• Spread the vegetables immediately on a plate., they should not be allowed to cool in the pan. In a plate, add salt and pepper to taste. An important moment - vegetables can not be salted in a pan. You can never pepper and salt. So it will be better to feel their natural taste. If you did everything right, then zucchini and carrots will crunch slightly on the teeth.
• Vegetables can be used as a filling for sandwiches. The oil from them is absorbed into the bread. It can also be used as a warm or cold salad or as a side dish for fish and meat.

Carbonara with Aldente vegetables

Composition:

1. Pasta "Fettchchini"
2. Butter (can be replaced with vegetable)
3. Asparagus, carrots and zucchini Aldente - to taste
4. Parmesan - to taste
5. Yolk - 1 pc.
6. Low fat cream - 100 ml
7. Salt, pepper - to taste

Cooking:

• Heat butter or vegetable oil in a pan. Add boiled vegetables and fry a little.
• Boil the pasta until tender and add to the vegetables of Aldente. Stir the yolk, cream, grated parmesan, pepper and salt to taste. Add all this to the pan and mix thoroughly. Stew for 2-3 minutes.
• Now you can put the pasta on a plate, add some fresh vegetables, for example, cherry tomatoes and sprinkle with grated parmesan. You can enjoy the taste of vegetarian carbonara!

Aldente vegetables can be added to many dishes, even if it is not specified in the recipe, which not only makes the food more useful (it has long been known that undercooked vegetables retain more vitamins), but also more tasty, because it is more pleasant to eat juicy crunchy foods than soft and steamed. Enjoy your meal!