I have two steamers. A metal one that fits perfectly in the pot with which it matches, and a bamboo one that I bought in a fit of frivolity so that the dumplings that I buy frozen in the Chinese supermarket in my town look beautiful on the table.
When they talk about steamed things, we usually think of food that is bland, bland, graceless and tasteless. The truth is that a well-used steamer can be used to make very colorful and flavorful preparations.
One of my favorites is broccoli. I separate the flowers, peel and cut the stem into pieces, and place everything in the steamer for five minutes. Meanwhile, I crush a couple of garlic cloves in the mortar. At the end I mix everything and season with salt and olive oil. A delight!
To steam cook, you only have to keep two things in mind: wait until the water is boiling (so that it really has steam) and do not cook the food for longer than the recommended time. So they will be colorful and juicy.
Like every week, the menu includes three servings of legumes, two of fish, the
Elaborations to the fire
Baked preparations
cold preparations
