Throughout the Mediterranean, appearing as different varieties, depending on the country. When buying, choose firm, taut specimens After boiling the leaves and base are edible Baby varieties are completely edible and are sometimes eaten raw Jerusalem artichokes look like knobby potatoes, and can be treated as such. Aubergine's although aborigines originated from Asia them.
Feature in dishes from every Mediterranean country, There are many different varieties, including green, white and yellow, but the plump purple variety is the most common Look for firm, taut shiny-skinned specimens.
With green stalks. Aborigines are sometimes salted and drained before cooking, which helps to extract biter Juices and makes them abort absorb less oil during cooking beans These beans are often imported from various Mediterranean countries in the spring before we enjoy our own. When young they can be cooked and eaten, pods and all, or shelled and eaten raw with cheese as in Italy.
When the beans are older, they are shelled cooked, and sometimes peeled Dried broad beans are popular in the Middle East, where they are cooked with spices or added to stews.
Courgettes These baby marrows are at their best when they are small. They can be eaten raw, and have a good flavor and crisp texture. The larger they become, the less flavor they have. When buying, choose firm, shiny specimens. Yellow varieties are sometimes available and although there is no difference in flavor, they make a pretty alternative to the usual green variety. In Italy and France, the golden courgette flowers are stuffed and cooked or deep-fried in batter.
FENNEL This white bulb of overlapping leaves and green, feathery fronds has fresh aniseed flavor and can be eaten cooked or raw. Its flavor complements fish and chicken, but it is also delicious served as a separate vegetable course either roasted, or baked with a cheese sauce. Choose firm, rounded bulbs, and use the fronds for garnishing If using raw, toss the slices in lemon juice to prevent them from discoloring.
0 comments:
Post a Comment