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Cleaning and cutting vegetables
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| Aubergines, courgettes, peppers and onions: vegetables become the real protagonists at the table when the weather is good. Here are a few tips for creating dishes that are surprising both in terms of flavour and appearance, with suggestions for how to clean, cut and present different types of vegetables. You don't need any special equipment: everyday knives are sufficient along with the traditional crescent-shaped knife and a bit of imagination. |
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For giving a touch of originality to a first or second course or just to prepare a spring salad, it is useful to know the different techniques for cutting vegetables. With a little experience and imagination, it is possible to prepare vegetarian dishes that satisfy the eye even before they satisfy palate. They are also ideal for encouraging little ones to eat vegetables they are often not keen to eat.
The classic and most common way of cutting vegetables is ŕ la julienne. This consists in slicing the vegetables into matchsticks about 3mm thick and 2 to 3 centimetres long. The most commonly used instrument here is the knife and is also the one that gives the best result. It is, however, possible to use other instruments that are more convenient and faster. Such as the vegetable grater: it has holes with differing shapes for obtaining lots of cuts that are used in the kitchen. The so-called "mandolin" grater is even more practical and precise.
This has a sloping surface fitted with an adjustable blade with smooth or shaped sections on which the vegetables to be cut are grated. As well as the julienne method, there is also the concasse method that involves cutting the vegetables into small cubes of half a centimetre per side.
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CLUMP AND CYLINDRICAL VEGETABLES |
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All vegetables can be cut ŕ la julienne or concasse. The technique does however change according to the vegetable. A general distinction can be made between clump and cylindrical or long vegetables.
After having cleaned and washed the clump vegetables thoroughly, such as head cabbages or cabbages, cut the clump in half. Place the flat side on the board and slice the vegetable thinly crosswise. Then reform the half clump, holding the slices together with one hand whilst the other cuts lengthwise.
For carrots, courgettes and other long vegetables however, the vegetable should be cut into pieces 2 or 3 centimetres long. The cylinders should then be cut in half lengthwise and cut into thin slices 2/3 millimetres thick, resting the flat side on the board. Once these slices are overlapping, they are sliced again with the same thickness.
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CUCUMBERS, COURGETTES AND AUBERGINES |
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Versatile and suitable also for preparing imaginative decorations, cucumbers and courgettes can also be served stuffed. Aubergines, on the other hand, require a particular cutting and preparation technique before cooking.
Starting with cucumbers, a refined and eye-catching cut is obtained in the following way: after having wiped it to remove any earth, peel the cucumber in alternate stripes, then divide in half lengthwise and remove the seeds. At this point, cut into thin transversal slices. To obtain elegant decorations that are ideal for decorating salads and second course dishes, you can arrange the semicircles placing them one next to the others until a fan shape is obtained. For preparing attractive cucumber "bowls" to fill with meat and herbs, on the other hand, cut it into pieces approximately 4 centimetres long and scrape out the flesh with a teaspoon so as to make a deep basket.
To prepare unique main course dishes with stuffed courgettes and to convince even little ones to eat vegetables, ordinarily no easy task, it is possible to create the classic little boats to be stuffed according to taste. Cut the courgette in half lengthwise and, using the tip of the knife, cut carefully along the edge leaving a border of about 6 millimetres. Using a spoon, gently remove the flesh ensuring that the same thickness is left on the bottom as on the sides. The flesh you have removed can be used for making the stuffing.
Finally, a few tips for preparing courgettes. Once cut into slices, it is necessary to arrange them on a slightly sloping surface or in a pasta drainer and sprinkle with cooking salt. After about half an hour they may be rinsed under the tap and dried, blotting with a clean cloth. Thanks to this procedure, the aubergine also loses its bitter juices and the flesh becomes firmer and more compact.
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