Vegetables are a constant source of attraction to our senses:
their colours fascinate us, their perfumes and freshness tempt
our smell, the variety of their tastes seduces us every time
we enjoy an elaborate dish, such as the “Parmigiana” or
a simple salad. Some of us eat raw vegetables to taste their
unique and total flavour, preferring a succulent carrot, a crunchy
fennel or a fresh stem of celery to a hyper caloric snack.
If you love dressed green products and are always in search of
new and refined recipes, you cannot miss some simple secrets
that enhance the tastes and get the best from what you eat.
The cooking
Vegetables need to be cooked very quickly, so
that they do not loose their vitamins and mineral
salts content.
They can be both boiled and fried: to boil them,
dip into hot water; fry them quickly in a pan
with little oil or butter to make them tastier
and more nourishing.
Dressing raw vegetables
Dress raw vegetables only when you are going
to serve them.
The quantity of oil should be 3 times more the
quantity of vinegar
at least.
The right process of dressing is the following:
dissolve some salt in vinegar and then add the
oil whisking them with a fork. We suggest you
to use balsamic vinegar since it better emulsifies
the dressing itself.
If you prefer an aromatic dressing, stir in garlic,
chive, aromatic herbs and spices. Prepare it
in advance and leave to stand for a couple of
hours. You can mix various kinds of peppers,
but do not use basil with mint for the same dish.
Choose an extra virgin olive oil: it’s
the ideal dressing on raw vegetables.
The aim is to enhance and not to cover the tastes.
