Thin strips and filaments that add shape, color, contrasts of consistency and flavor to our dishes.

These cuts are perfect for leafy vegetables, leeks, and aromatic herbs.

Which leafy vegetables do we cut like this?

The bitter or sour vegetables, or with pungent or crunchy notes like:
chard  cabbage chicory  sauerkraut  watercress  beet, mustard and turnip leaves  endive  curly frisée salad  Romaine lettuce leek   rocket salad  escarole

they are cut into thin strips to be sautéed or scalded in water or chiffonade, thin filaments, when they are eaten raw.

How to prepare and cut leafy vegetables

Wash each leaf well in cold water.
Fold the leaves in half so that the stem is along one side and cut it with a knife.

The stems of the leaves reserve us a lot of surprises, you can use them
Take 2 or 3 leaves at a time and roll them together, lengthwise, then slice them into very thin strips.

How to prepare and cut the leeks

Cut the roots of the leek, leaving the end of the leek intact so that the leaves do not divide.

Don’t waste your roots because not only are they edible but they are excellent, if you don’t know how to use them read here.
Cut the leaves where they begin to get darker.

Even the most leathery green leaves can be used, we reduce waste in the kitchen and use them

Cut the leek in half lengthwise.
Spend both halves under cold water to remove all impurities.
Cut half a centimeter of the bottom of the leek so that the sheets separate.
Remove one leaf at a time.

You can cut them into thin strips lengthwise. These long blanched or raw strips can be used as an edible kitchen string, to prepare bunches of colorful vegetables, tying together blanched or sautéed vegetable sticks ♦ meat or fish rolls packets of stuffed crepes

or roll the leek leaves on themselves and cut them into chiffonade.

Which herbs do we cut like this?

Herbs as:

 basil  melissa  sage   verbena

which also have slightly larger leaves which it is useful to mince to better distribute their flavor in our dishes.

How to prepare and cut aromatic herbs

Aromatic herbs, such as basil, become dark once cut.
Olive oil helps us to protect the leaves from the air by slowing down their oxidation.
After washing the herbs and dabbing them with kitchen paper to dry them, pour a drop of oil on the leaves and rub them between the fingers so that the oil is well distributed over their entire surface.
Take 2 or 3 leaves at a time and roll them together, then slice them into thin filaments with the knife.


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