Health and Fitness

The secret of cauliflower fillets is in the sauce:
          
          The recipes are organized alphabetically, from artichokes to zucchini (zucchini), and there is useful information to choose, store and prepare each vegetable.
          
          In addition to the hundreds of recipes for accompaniments, there are also many options for vegetarian main dishes, making it a wonderful resource for people who want to add more vegetables to their diets.
          
          A good example is this recipe for making cauliflower fillets. Cauliflower reaches the status of centerpiece thanks to an Italian-style green sauce. The steaks are spread with the sauce while they are still hot, which allows them to absorb all the flavors of it: parsley, mint, capers, olive oil, and white wine vinegar.
          
          When thick pieces of cauliflower are cooked as vegetarian fillets, they develop a meaty and meaty texture and become intense, sweet and caramelized. Steaming the cauliflower briefly by covering the baking sheet with aluminum foil, followed by a roast over high heat without covering on the lower grill of the oven, produces slightly scorched and caramelized fillets of spectacular appearance with soft interiors.
          
          4 portions
          
          1 1/2 cups fresh parsley leaves
          
          1/2 cup fresh mint leaves
          
          1/2 cup extra virgin olive oil, divided
          
          2 tablespoons of water
          
          1 1/2 tablespoons white wine vinegar
          
          1 tablespoon capers, rinsed
          
          1 clove garlic, minced
          
          Salt and pepper
          
          
          2 cauliflower heads (2 pounds each), cut into four pieces 1 1/2 inch thick
          
          Lemon slices
          
          Set the oven rack to the lowest position and heat the oven to 500 degrees.
          
          Put the parsley, mint, 1/4 cup of oil, water, vinegar, capers, garlic and 1/8 teaspoon of salt in the food processor and grind about 10 pulses until the mixture is finely chopped, but not creamy. Scrape the sides of the bowl as necessary. Transfer the green sauce to a small bowl and let stand until ready to serve.

Best chicken marsala recipe tips
          
          The true story behind the classic Italian dish Chicken Marsala comes from the second word in the name. If you have done some classic Italian cuisine, I'm sure you've heard the word Marsala before, since it usually accompanies the word wine. But Marsala wine is not just any old wine. It is a fortified wine with a higher percentage of alcohol, such as a port or sherry, and with a unique flavor that nothing else can imitate. It is delicious and it is highly recommended to have a drink of this while you are cooking. And because it concentrates more it is also very sweet, which makes it a popular addition to many Italian desserts such as tiramisu and zabaglione. If you like traditional Italian food, you should definitely always keep in your cupboard. But let's go back to the reason we are all here. If you are looking for a quick and easy idea for dinner, this should be in your recipe arsenal. Thin, softened chicken chops that lightly floured and then fried. The best part, however, comes when you deglaze the pan with the marsala wine since it reduces, it becomes a lovely syrup mixture. Add some mushrooms and shallots, let the flavors melt and finish with fresh parsley.
          
          
          
          Few things taste so good for being so easy to prepare.
          
          
          
          Chicken Marsala
          
          
          
          INGREDIENTS
          
          
          
          2 Chicken breast pounded until ¼ ”thick
          
          ⅓ cup plus 1 tbsp. flour
          
          5 tbsp olive oil
          
          5 tbsp unsalted butter
          
          8 oz. white button mushrooms
          
          2 tbsp minced shallots
          
          1 clove garlic, minced
          
          ⅓ cup dry Marsala wine
          
          ⅓ cup chicken stock
          
          1 tbsp finely chopped parsley, for garnish
          
          Salt and pepper to taste
          
          
          
          PREPARATION
          
          
          
          1. Season chicken with salt and pepper and dredge in ⅓ cup flour. Heat 2 tbsp. oil and 1 tbsp. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 5 minutes. Transfer to plate with chicken and set aside.