Category: Food images

Food images

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Galician octopus tasted at the Palma market

Il polpo alla gallega gustato al mercato di tenerife

Galician octopus tasted at the market in Tenerife.
One of my favorite dishes in Spain is definitely Galician octopus (which is on my personal podium with jamon and croquetas).
Some time ago (a long time ago now) I was at the market in Santa Cruz de Tenerife and among the many excellent dishes we tasted we also took this tentacle.
It was really very good.
If you want the recipe I have already written it in this post.

Have you ever tasted octopus prepared like this?
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Photo taken with Honor 20.

Octopus is a very popular mollusc in professional and sport fishing. Fishing techniques are traditional and consist of using a bait called pulcina, which is sometimes used together with crabs and fish. Sometimes fresh octopus is prepared using the curling technique directly on the rocks or in special machines that allow it to be tasted raw. The curled octopus has tentacles in the shape of “curls”, dilated suckers and a characteristic “crunchy” consistency.
Continue and learn more on Wikipedia

Galician octopus tasted at the Tenerife market – Poulpe galicien apprécié au marché de Tenerife – Pulpo a la gallega disfrutado en el mercado de Tenerife – Polvo galego apreciado no mercado de Tenerife – Galizischer Oktopus auf dem Markt in Tenerife genossen – Bạch tuộc Galicia được thưởng thức ở chợ Tenerife
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Some very inviting desserts on a cruise

Alcuni dolci molto invitanti in crociera

Some very inviting desserts on a cruise.
On board a cruise ship you certainly can't miss out on sweets and desserts.
And in this photo you can find a sample of some of the delicious things that the pastry shop can create on board.
Obviously only on board a Costa Crociere ship!

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Alcuni dolci molto invitanti in crociera

Photo taken with Honor 20.

Some very inviting desserts on a cruise – Quelques desserts très alléchants en croisière – Unos postres muy tentadores en un crucero – Algumas sobremesas muito tentadoras num cruzeiro – Einige sehr verlockende Desserts auf einer Kreuzfahrt – Một số món tráng miệng cực hấp dẫn trên du thuyền
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A succulent pasta with lobster and cherry tomato sauce

Una succulenta pasta al sugo di astice e pomodorini

A succulent pasta with lobster and cherry tomato sauce.
One of the most succulent dishes there could be is spaghetti with lobster and cherry tomato sauce.
I have already written the recipe elsewhere and I hope you didn't miss it.

Do you like pasta seasoned like this?
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Una succulenta pasta al sugo di astice e pomodorini

Photo taken with Honor 20.

A succulent pasta with lobster and cherry tomato sauce – Une succulente pâtes avec sauce au homard et tomates cerises – Una suculenta pasta con salsa de bogavante y tomates cherry – Uma suculenta massa com molho de lavagante e tomate cereja – Eine saftige Pasta mit Hummersauce und Kirschtomaten – Mỳ Ý thơm ngon với sốt tôm hùm và cà chua bi
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A nice plate of raw ham and parmesan

Un bel piatto di prosciutto crudo e grana

A nice plate of raw ham and parmesan.
When it comes to Italian cuisine, one of the simplest and at the same time tastiest dishes is undoubtedly raw ham accompanied by parmesan flakes. This combination, which unites the delicacy of raw ham with the flavor of parmesan cheese, is a true triumph of flavors.
Raw ham, with its soft consistency and its sweet and slightly salty flavor, is a product that represents the excellence of the Italian gastronomic tradition. Among the most renowned are Parma ham and San Daniele ham, both characterized by a maturation that can last up to 24 months. This long maturation gives the ham a unique and unmistakable flavor.
Grana, on the other hand, is a hard cheese, known for its intense flavor and crumbly consistency. Grana Padano and Parmigiano Reggiano are the two most famous cheeses in this category. Both are produced with cow's milk and subjected to a long maturation process, which can vary from 12 to 36 months. The parmesan flakes, with their strong and slightly spicy flavour, pair perfectly with the sweetness of the raw ham.
Preparing a plate of raw ham and parmesan is quick and easy, but requires attention in choosing the ingredients. It is important to opt for high-quality products, preferably DOP (Protected Designation of Origin), to guarantee an authentic and satisfying taste experience.
To serve this dish, simply arrange the slices of raw ham on a serving plate, then add the parmesan flakes. You can complete the whole thing with a drizzle of extra virgin olive oil and a few leaves of fresh rocket, to add a touch of colour and freshness. Accompany the dish with some homemade bread or crispy breadsticks, and you will have a perfect appetizer for any occasion.
A nice plate of raw ham and parmesan is ideal for an aperitif with friends, a light lunch or an informal dinner. The simplicity of the ingredients and their quality make this dish a true symbol of Italian cuisine, capable of conquering palates all over the world.
And in the background another dish with another Italian excellence: mozzarella!

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Un bel piatto di prosciutto crudo e grana

Photo taken with Honor 20.

A nice plate of raw ham and parmesan – Une belle assiette de jambon cru et parmesan – Un buen plato de jamón crudo y parmesano. – Um belo prato de presunto cru e parmesão – Ein schöner Teller mit Rohschinken und Parmesan – Một đĩa giăm bông sống và phô mai parmesan ngon tuyệt

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
– https://salumipasini.com/cosa-abbinare-al-prosciutto-crudo/
– https://www.cucchiaio.it/ricetta/cestini-grana-prosciutto-stracciatella-burrata/
– https://blog.giallozafferano.it/cucinacononnariella/antipasti-canestrini-di-grana-con-prosciutto-crudo/

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Some grilled calamari enjoyed in Funchal

Alcuni calamari alla griglia gustati a Funchal

Some grilled calamari enjoyed in Funchal.
Some time ago, when my wife was on holiday with me aboard the Costa Firenze, we went for lunch in the alleys of Funchal and I had this dish with some grilled calamari.
I must say that in its simplicity this dish was excellent.

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Photo taken with Honor 20.

The squid (Loligo vulgaris Lamarck, 1798) in the strict sense, also known as the European squid or common squid, is a cephalopod mollusc of the Loliginidae family. The common name has the same etymology as “inkwell”, from the Greek kalamos (calamus), which from a pen case became an inkwell in the Middle Ages, thus alluding to the shape of the mollusc and the black defensive secretion it emits when threatened (similar to cuttlefish ink).
Continue and learn more on Wikipedia

Some grilled calamari enjoyed in Funchal – Quelques calamars grillés dégustés à Funchal – Unos calamares a la parrilla disfrutados en Funchal – Algumas lulas grelhadas apreciadas no Funchal – Einige gegrillte Calamari in Funchal genossen – Một số món mực nướng được thưởng thức ở Funchal
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Succulent tagliolini with lobster

Dei succulenti tagliolini all'astice

Succulent tagliolini with lobster.
Some time ago I had lunch at a restaurant in Riva Trigoso (I Due Gabbiani Beach) and I enjoyed this delicious plate of tagliolini with lobster sauce.
They were really good!

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Dei succulenti tagliolini all'astice

Photo taken with Oppo Reno 12.

Succulent tagliolini with lobster – Tagliolini succulentes au homard – Tagliolini de langosta suculentos – Suculento tagliolini de lagosta – Saftige Hummer-Tagliolini – Tagliolini tôm hùm mọng nước
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Grilled vegetables for all tastes

Verdure grigliate per tutti i gusti

Grilled vegetables for all tastes.
A great tasty side dish to accompany almost any dish. To tell the truth, they are also good to eat on their own.
Tomatoes, fennel, aubergines, mushrooms and peppers.
What's missing?

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Verdure grigliate per tutti i gusti

Photo taken with Honor 20.

Grilled vegetables for all tastes – Des légumes grillés pour tous les goûts – Verduras asadas para todos los gustos – Legumes grelhados para todos os gostos – Grillgemüse für jeden Geschmack – Rau nướng cho mọi sở thích
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An excellent cut of meat

Una ottima tagliata di carne con aceto balsamico e grana

An excellent sliced ​​meat with balsamic vinegar and parmesan.
Some time ago, now, I shared with some colleagues this incredibly good plate of sliced ​​meat seasoned with parmesan flakes and balsamic vinegar.
It was truly a delicacy!

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Una ottima tagliata di carne con aceto balsamico e grana

Photo taken with Honor 20.

An excellent cut of meat with balsamic vinegar and parmesan – Une excellente pièce de viande au vinaigre balsamique et parmesan – Un excelente corte de carne con vinagre balsámico y parmesano. – Um excelente corte de carne com vinagre balsâmico e parmesão – Ein ausgezeichnetes Stück Fleisch mit Balsamico-Essig und Parmesan – Miếng thịt tuyệt vời với giấm balsamic và parmesan
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A nice tray of Norwegian smoked salmon

Un bel vassoio di salmone affumicato norvegese

A beautiful tray of Norwegian smoked salmon.
Norwegian smoked salmon is a premium product that has conquered tables around the world. Norway, with its cold, clean waters, offers the ideal environment for farming this prized fish, ensuring quality and flavour in every slice.
The tradition of smoking salmon in Norway dates back centuries, when it was used as a method of preservation. Today, this technique has been perfected, combining traditional methods with modern technology to obtain a product of the highest quality. The salmon is raised in controlled conditions, respecting rigorous environmental and animal welfare standards.
Norwegian smoked salmon is known for its high content of omega-3 fatty acids, essential for heart and brain health. It is also an excellent source of protein, B vitamins, vitamin D and minerals such as phosphorus and selenium. These nutrients contribute to a balanced diet and provide numerous health benefits.
The smoking process begins with the selection of the best salmon, which is then salted and left to rest to absorb the salt evenly. The salmon is then cold or hot smoked, using fine woods such as beech or oak, which give the fish its characteristic aroma and delicate flavor.
Norwegian smoked salmon is incredibly versatile in the kitchen. It can be served as an appetizer, accompanied by brown bread and butter, or used to enhance salads, pasta and sushi. Its soft texture and smoky flavor make it an ideal ingredient for refined and creative dishes.
Norway is a world leader in sustainable salmon farming. Norwegian farms follow rigorous practices to minimize environmental impact, while ensuring the health and well-being of the fish. This commitment to sustainability makes Norwegian smoked salmon a responsible choice for environmentally conscious consumers.

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Un bel vassoio di salmone affumicato norvegese

Photo taken with Honor 20.

Smoked salmon is a food made from preserved salmon, which is cured and smoked. Usually, salmon of the species Salmo salar (Atlantic salmon) is used, but Oncorhynchus masou (Japanese salmon) or other species of the genus Oncorhynchus are sometimes used. Smoked salmon has a long history in Native American cultures. Smoked salmon was also a common dish in Greek and Roman culture throughout history, often eaten at large gatherings and celebrations. During the Middle Ages, smoked salmon became part of the diet of the people and was consumed in soups and salads. The 19th century marked the rise of the American smoked salmon industry on the West Coast, processing Pacific salmon from Alaska and Oregon.
Continue and learn more on Wikipedia

A nice tray of Norwegian smoked salmon – Un joli plateau de saumon fumé norvégien – Una buena bandeja de salmón ahumado noruego. – Uma bela bandeja de salmão fumado norueguês – Ein schönes Tablett mit norwegischem Räucherlachs – Một khay cá hồi hun khói Na Uy đẹp mắt

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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Thai Cuisine: Bamboo Shoots and Clams, the Recipe

Cucina thailandese: germogli di bambu e vongole, la ricetta

Thai cuisine: bamboo shoots and clams, the recipe.
Some time ago I went to lunch at Sao's house, a Thai friend of mine.
She offered me two dishes: chicken curry and stir-fried bamboo shoots and Thai basil with clams.
The dishes she cooks are delicious, spicy and very typical of Thailand.
Those who like spicy food should try preparing these dishes.
For chicken curry, I have already written the recipe here.
Now I am writing the recipe for stir-fried bamboo shoots and Thai basil with clams, very simple and easy to prepare.
Bamboo shoots and Thai basil: you can buy them in Chinese grocery stores, already packaged.

Click vào đây để đọc bằng tiếng việt!
If you are curious about this recipe of mine or about Vietnamese or Asian food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Ingredienti: per 2 persone

– 150-200 grams bamboo shoots Basil, chopped and washed: use 100 grams
– Peeled clams: 250 grams
– Fresh chili pepper: 6-9 pieces, crushed or minced
– Peeled and crushed garlic: 5 cloves
– Spices: fish sauce, monosodium glutamate (MSG), and pepper.

Preparation:

Fry the chopped garlic and chili until fragrant, then add the clams and fry until fragrant; add the bamboo shoots and fry until boiling, then add 1.5 tablespoons of fish sauce and 1 teaspoon of MSG, mix well and finally add the Thai basil, fry for another 2 minutes and season to taste and add pepper to flavor.
The dish is finished and can be served on a plate with white rice.
This is the first time I eat this dish because in the Vietnamese menu we have stir-fried bamboo shoots with meat but we never make stir-fried bamboo shoots with clams. For me this dish is really delicious and worth learning how to cook.
This dish is a polpot of flavors: there is the salty and sweet taste of clams, the meaty taste of young bamboo shoots; the aroma of Thai basil and the spicy taste of chili pepper and garlic.
It is really delicious to eat with simple Asian white rice.

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This is the dish:

Photo taken with iPhone SE.

Ăn trưa tại nhà Sào, cô bạn người Thái Lan
Hôm rồi, tôi có dịp qua nhà cô Sào ăn cơm. Cô có mời tôi 2 món, đó là: cà ri gà và măng xào và rau húng quế Thái xào với nghêu. Các món ăn cô ấy nấu rất ngon, cay nồng xé và bắt cơm. Đối với ai thích đồ ăn cay nồng xé thì nên thử làm các món này.
Cà ri gà tôi đã từng viết công thức. Nay tôi viết công thức của món măng và rau húng Thái xào với nghêu, rất đơn giản và dễ làm.
Măng non và rau húng quế Thái: bạn có thể mua tại các cửa hàng thực phẩm của người Trung Quốc, có dạng đóng gói sẵn.

Thành phần: dành cho 2 người hoặc ăn bao nhiêu cho bấy nhiêu.

150-200 gram măng non
Rau húng quế, lặt ngắn và rửa sạch: sử dụng 100 gram
Nghêu đã bóc vỏ: 250 gram
Ớt tươi: 6-9 trái, giã nát hoặc cắt nhỏ
Tỏi, bóc vỏ và giã nát: 5 tép
Gia vị: nước mắm, bột ngọt (glutamat), tiêu

Cách nấu:
Xào thơm tỏi và ớt đã giã nát, sau đó cho nghêu vào xào thơm và tiếp tục cho măng non vào xào tiếp đến sôi, sau đó cho nước mắm 1,5 muỗng canh và 1 muỗng cà phê bột ngọt, đảo đều và cuối cùng cho rau húng quế Thái, đảo thêm 2 phút và nêm nếm lại cho vừa ăn và cho thêm tiêu vào cho thơm.
Món ăn đã hoành thành, có thể cho ra dĩa ăn cùng với cơm trắng.
Đây là lần đầu tiên tôi ăn món này vì trong thực đơn các món của người Việt Nam, chúng tôi có món xào măng với thịt nhưng chúng tôi không có món xào măng với nghêu. Đối với tôi, món này rất ngon và đáng học hỏi để nấu trong tương lai, kết hợp vị măn và ngọt từ nghêu, vị bùi bùi của măng non và mùi thơm từ rau húng quế Thái hoà quyện vị cay nồng của ớt và tỏi, ăn rất ngon miệng và bắt cơm.