Vegetables aldente: how to cook and what to consider

Italy was notably noted in our diet. And even at times it's a pity that in the view of most compatriots the Italian presence is limited to pizza and pasta. In this country there is such a wonderful dish as vegetables "aldente" - and few know about it. Most people do not even know what it is in principle. Sometimes the term is perceived as the name of a dish, while in fact it means a culinary reception.

What is the "aldente"

This term can be translated into Russian by the Russian idiom. Basically, this method is applied to macaroni (i.e., pasta). The second most common use of the method is Fig. However, in Italy, vegetables are also very popular "aldente", which are interesting in that they retain most of their "usefulness", unlike the same boiled or fried condition.

What is the "aldente"? This is the highest skill of the cook, honored to bring the dish to such a state, when the ingredients are soft and completely ready, but there is a crusty crust outside. So the same vegetables "aldente" almost do not lose vitamins during cooking. But they are juicy, soft and appetizing. If you want to try vegetables "aldente", the method of preparation is rather simple - after heat treatment they are sharply cooled, for example, by pouring ice water or overlaid with ice.

Nuances and subtleties

Most often, the "aldente" involves boiling. However, you can make such vegetables in a pan. The main thing is to have a little oil in it, and after a couple of minutes of roasting, you need to pour a spoonful of balsamic vinegar. If everything is done quickly, get the intended dish.

If the "aldente" is prepared from fresh vegetables, they will have to be cooked separately, since they all have different times of reaching their readiness. Therefore, to avoid unnecessary trouble, many cooks freeze the mixture - so the cooking time is equalized.

If your vegetables "aldente" are cooked by boiling, pour a half teaspoon of sugar into the pan before laying them. Such an amount does not affect the taste, all ingredients will retain their bright color.

Classic vegetables "aldente"

As in any other business, it is necessary to begin with the most uncomplicated. So, you are planning vegetables "aldente". How to cook a traditional set? Take 300 grams of broccoli and very quickly - minutes and a half - boiled in salted boiling water. A frying pan with olive oil is poured (we are in Italy!) With oil. She gets very finely chopped garlic and ginger, plus cumin, white mustard and sesame seeds. As soon as the crackling begins, wheat germs, 100 g of peas in the pods and broccoli are added. Stew vegetables about 7 minutes; So that there remains a characteristic crunch, a bowl, where the vegetables are lined with the "aldente", are covered with ice.

Ragu "aldente"

Of course, a set of vegetables can be very different. In principle, the vegetables "aldente" can include the entire crop of your garden. Remember: the main thing here is the way of cooking. Very interesting are the vegetables "aldente", the recipe of which includes zucchini. This vegetable should be cut into long bars, and carrots - the same long straw. The leek is crumbly similar to carrots. In olive oil on a hot frying pan quickly browns carrots. For a minute the onion softens, and on top of these vegetables is put a zucchini, sprinkled with a dry marjoram. With stirring, the dish languishes on the fire for about four minutes, spreads on a plate and only then solves and peppers. This is a prerequisite if you want to make vegetables "aldente" - the method of preparation does not involve salting during roasting.

Vegetable aldente salad with shrimps

Take frozen cauliflower, beans and broccoli in equal quantities, plus half of the Bulgarian pepper. They are laid in boiling water for a couple of minutes, merge through a colander and plunge into the water with ice - this is how the vegetables are received "aldente". How to make a salad of them, we will now tell.

In the frying pan, the oil is heated (naturally, olive), and the plates of two cloves of garlic are fried in it, a small chunk of hot pepper and a couple of twigs of thyme are fried. When the oil becomes fragrant, it is put cleared shrimp and roasted for a couple of minutes. The branches of thyme are removed, vegetables "aldente" in a bowl are poured with shrimp oil (if necessary, it can be supplemented with olive oil), lightly sprinkled with lemon or lime juice. On top of this pillow are placed shrimp mixed with olives and capers. The salad is ready for use.

And soup too!

It should be noted the variety of dishes in which vegetables "aldente" participate. The soup recipe with them is quite simple. Take a 300-gram pack of frozen vegetables. What is included in it is not so important, the main thing is that the mixture contains corn and peas. Vegetables are thawed to half, crushed, a finely chopped onion is added to them, and all together rushes into boiling water. When it boils again, three minutes are detected, after which the mixture is poured into a colander and falls into ice water. As a basis, broth is cooked separately - it will suit both vegetable and meat. One of the most interesting options may be a mushroom broth - without the mushrooms themselves or missed with them through a blender. Vegetables are laid out on deep plates and filled with broth. Got to eat immediately! If the "aldente" lies in a hot liquid, they will be absorbed by it and softened. There will not be a crunch, you'll get a regular vegetable soup.