In my editorial programming this year, I plan to talk this week about the stir-fry. Looking for curious things about this preparation, I came across one that explains many things: sofrito, it has no English translation!
In this regard, two things occur to me. One: how wonderful it is to share with 500 million people a word that expresses an entire concept, a preparation, an entire recipe. Two: that explains why sometimes ‘Anglo’ cuisines are bland and boring for us.
The stir-fry is not just the basis of a recipe, it is the basis of a gastronomic school, a conception of life, an expression of the universality of our culture! Well, I know that it excites me and perhaps I’m even exaggerating, but I think we don’t value the stir-fry.
A good stir-fry only needs three things: the right ingredients, time, and good technique. From there you can achieve wonders that can turn humble everyday recipes into unforgettable delicacies.
For this reason, every week when he proposes a menu, give it all the time and love it deserves. This week’s brings, as always, three servings of legumes, two of fish, the
Baked preparations
Microwave preparations
Elaborations to the fire
Cold preparations
