Crunchy and super fast crushed – Italian Cuisine

Crunchy and super fast crushed


Good and cracker. This focaccia is really prepared in an instant and is perfect when you don't feel like classic bread

You want something delicious to accompany yours salads Summer? Maybe instead of bread you could bring some schiacciatine. Here's how to make them at home quickly.

Crushed without leavening

This smash prepares in an instant e it does not foresee rising times.
It is crunchy and keeps the perfect consistency even for a few days if stored in a bread bag.
You can make a large one and then break it with your hands, or divide the dough into several portions and roll out one at a time.

How to serve the schiacciata

Enjoy it instead of bread if at the table, in the schiscetta or in the trash can picnic you have Hummus to spread or creams of other legumes, or cheeses and cold cuts, or even salads rich in vegetables.
It keeps for a long time and always remains crunchy, so it is also excellent snack chases away hunger when the stomach rumbles in the middle of the day.

The recipe for fast and easy crushing

Ingredients

280 g of 00 flour
75 g of extra virgin olive oil
150 g of water
6 g of salt
coarse salt

Method

Work all the ingredients until you get a homogeneous dough, then divide it into several parts and roll out with a rolling pin to reach a minimum thickness, or roll out the whole dough, only you will need a large oven.
Once the sheets are ready, or the pastry, arrange them on a baking sheet lined with parchment paper and prick the surface with a fork. Then brush with a little oil, season with coarse salt and bake in a hot oven at 250 ° for 5 minutes.

Flours and spices

You can use one cereal flour or even the wholemeal flour to make the flatbread more "rustic" and, if you like, perfume the dough with aromatic herbs or spices to taste.
If you love the oily seeds, you can use it to decorate the surface before baking. And if you want one sweet version, sprinkle the crushed sugar either before baking or after, when it is still very hot.

Check out the tutorial to find out more tips for preparing the dunk

Breakfast cereals: how to choose them? – Italian Cuisine

Breakfast cereals: how to choose them?


How to read the label, what changes according to the shape, the properties that help the body

Supermarket shelves are full of all kinds of packages breakfast cereals, however, not all of them are what they seem, they often hide in sweeteners, aromas, thickeners or labels preservatives, all compounds that we must and want to do without.

The right choice

A valid product is one in which there are only i processed cereals, then barley, oats, buckwheat, wheat. In some cases they can be found mix of cereals combined with each other, or with the addition of dried fruit like walnuts and hazelnuts or dehydrated, such as apples, berries, apricots. For a full nutrient fill, the choice should fall on Whole grains: in this case it is essential to opt for an organic product, Because it guarantees the absence of chemical residues on the outside of the bean, which is the one most exposed to contamination.

The form also has its importance

Maybe you never thought about it, but also the processing technique of the grain has an impact on its nutrient level. Flakes, balls, puffed grains, are not all the same: to obtain that shape the cereals have undergone an important processing that has drastically reduced their nutritional properties. The least invasive technique is the flaking, in which the cereal is steamed, crushed and then toasted or dried. In this way it retains most of its properties. The most invasive technique is instead that ofextrusion, in which the cereals are ground, heated to high temperatures and then pressed into special molds, to give them the desired shape. In this process most of the nutritional qualities of the cereal are lost.

The properties of cereals

There are many varieties of breakfast cereals but the most used are wheat, rice, oats, corn and buckwheat. Oats are perfect for those with a lazy intestine: its fibers, soluble in water, promote peristalsis, and restore balance. Who suffers from celiac disease will have to choose between rice, corn or buckwheat, all gluten-free. Among these, the most caloric is undoubtedly corn, made up of complex carbohydrates. It also has a sweeter taste than other cereals and is therefore also a favorite with children. For those who want to lose weight, the teff, an ancient African cereal is ideal. Rich in fiber, it is also gluten free, therefore perfect for those who are intolerant to this protein, and also has a high satiating power, which helps those who have some problems with the scale.

In the tutorial some more tips

Eggplants stuffed with meatballs – Italian Cuisine

»Eggplants stuffed with meatballs


First, wash and peel the aubergines, dig out the pulp (leaving a shell about 1 cm thick) and cut the pulp into small cubes.

Heat a little oil in a non-stick pan, then cook the eggplant shells for 4-5 minutes on each side, in order to brown and flavor without letting them soften too much.

Put the shells aside and, in the same pan, also cook the pulp, turning often to cook and evenly dice the cubes.

In the meantime, prepare the meatballs: add in a ground bowl, salt, pepper, chopped parsley, lightly sponged and squeezed bread, egg and Parmesan and mix, then create the meatballs with wet hands, making small balls of dough of a couple of cm in diameter.

Always in the same pan that you used for the aubergines, cook the meatballs too, stirring frequently, then set these aside.

Meanwhile, separately, prepare a sauce with garlic, oil, cherry tomatoes and a little salt: cook for about ten minutes, then add abundant basil, the meatballs and the aubergine pulp.
Continue to cook for another ten minutes, to flavor and shrink, then add the diced mozzarella, slightly squeezed.

Take the eggplant shells back, arrange them in a baking dish, fill them with the filling and cook for about 15 minutes in a preheated convection oven at 200 ° C.

The aubergines stuffed with meatballs are ready: let them at least cool down, then serve them with fresh basil.

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