Tämä on esimerkki lyhyt haudutus, jossa keittovettä ei vähennetä kastikkeen tekemiseen. Monet reseptit edellyttävät, että parsakaali rabe on vaalea ja sitten sauteed poistaa joitakin sen katkeruutta, mutta jos haluat sen luonnollista makua, braising on parempi vaihtoehto.
Lähde: Martha Stewart Living, marraskuu 2008
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Etsi parsakaalia rabea vilkkailla vihreillä lehdillä ja pulleilla. Pienilivutetut kasvit ovat nuoria ja siksi mietoa maistelua.
This is an example of a short braise where cooking water is not reduced for making the sauce. Many recipes require that broccoli rabe be blanched to remove some of its bitterness, but if you want its natural flavor, braising is a better option. Source: Martha Stewart Living, November 2008. The recipe includes olive oil, garlic, broccoli rabe, lemongrass, salt, pepper, and chicken stock. The instructions involve sautéing garlic, braising broccoli rabe, and serving with olive oil and lemon juice. It is recommended to use broccoli rabe with vibrant green leaves and plump stems. Younger plants have a milder taste.
27.04.2023 @ 05:57
This is an example of a short braise where cooking water is not reduced for making the sauce. Many recipes require that broccoli rabe be blanched to remove some of its bitterness, but if you want its natural flavor, braising is a better option. Source: Martha Stewart Living, November 2008. The recipe includes olive oil, garlic, broccoli rabe, lemongrass, salt, pepper, and chicken stock. The instructions involve sautéing garlic, braising broccoli rabe, and serving with olive oil and lemon juice. It is recommended to use broccoli rabe with vibrant green leaves and plump stems. Younger plants have a milder taste.