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The art of vegetable cooking: 4 tips from Fabio Asti

G.reenologythe art of vegetable cooking enriched with new content. The Bonduelle Food Service projectborn last year, with the aim of promoting plant-based nutrition in professional kitchens, also this month offers new contributions and useful tools to support chefs and restaurateurs in creating tasty, healthy and sustainable plant-based recipes, in line with current trends. Among the most recent content, available on the Greenology platform, the first in a series of video contributions from Fabio Asti, Bonduelle Food Service Executive Chef since 2017which in this first episode addresses the theme of “satiety”, bringing 4 practical tips to implement to compose, serve and present satisfying and satisfying recipes to your guests.

What is satiety? The nutritionist explains

But what is satiety while waiting? Explaining it always from the pages of Greenology is nutritionist Francesca Marinowho has been collaborating with Bonduelle Food Service on the project since its creation, providing useful information to create complete and balanced recipes from a nutritional point of view: “Satiety is the opposite of feeling hungry.. And there is no doubt that among the health foods are vegetables, especially cereals, legumes and vegetables, the most satiating foods, which help control appetite, thanks to their high content of water, fiber, minerals and vitamins”.

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The four tips for cooking vegetables

So this is it the 4 tips by Fabio Asti, which is easily implemented in professional kitchens to give a satisfying aspect to all recipes.

1- The choice of dish

The first advice concerns the choice of the dish. In fact, its size is the first factor that influences the customer’s perception to judge a dish satisfactory or not. This effect is called “Illusion of Delboeufin which the same portion served on two plates of different sizes is perceived differently. A large dish tends to turn the portion After small and conversely a small plate gives the impression that the portion After generous.

The art of vegetable cooking: 4 tips from Fabio Asti

2- Time to eat

The Chef continues with the second suggestion which concerns meal times. The longer the time needed, the greater the feeling of satiety. Chewing and the gestures that accompany it are two determining factors. Take the case of the apple: a whole apple takes longer than its juice to be consumed and therefore gives the impression that you are eating more. The same goes for soup: if you eat it with a spoon you have the feeling that it is more satiating, compared to the same gesture made with a straw. And to contribute to the perception of the soup as a complete dish, it is good to garnish it with bread, some vegetables and enrich it with condiments.

The art of vegetable cooking: 4 tips from Fabio Asti

3- The separation of ingredients

The third tip concerns the separation of ingredients. Present a dish with the different ingredients distinct from each other, the transfers the idea of abundance and therefore of satiety.

4- The name of the dish

Finally, the fourth tip concerns the name of the pot he plays this too an important role in the perception of satiety next to of the guest. Read the menu suggestions to reassure him about After is definitely a “Vegetarian bowlvs. a “light salad” or “fancy rice and crunchy vegetables” vs. a simple “rice salad”.

The new range of cereals and legumes

To create many healthy, flavorful and satiating recipes, Bonduelle Food Service offers the new range of Cereals and Legumes Minute frozen foods 5 references: Bulgur, Barley, Quinoa, Lentils and Chickpeas. An absolute novelty with which Bonduelle Food Service completes its offer to the catering world with natural and healthy ingredients for a plant-based diet increasingly in demand by Italians.

It is precisely in this context that legumes and cereals conquer together with vegetables a major role in our diet with double-digit growth both in the retail sector and in professional kitchens, as they are perfect for creating satiating, balanced and nutritionally complete recipes.

Ideal for hot and cold preparations, in fact they are among the great protagonists of traditional recipes, but also original and trendy dishes such as poké, bowl, hummus and veggie burgers. The new minute cereals and pulses are practical and extremely versatile. Already steamed with Minute technology and IQF natural frozen, they are ready in minutes in the oven and microwave or can simply be thawed and regenerated.

The art of vegetable cooking: 4 tips from Fabio Asti


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