Category: recipes of Italian cuisine

Recipe Rolls of sole stuffed with courgette flowers – Italian Cuisine

Ingredients

160 g crumb
100 g raspberries
16 g shelled prawn tails
8 slices of raw ham 8 courgette flowers
4 medium sized soles
White wine
milk
garlic
fish stock
mint
Lemon peel
salt
basil
parsley
extra virgin olive oil

Duration: 1 h 15 min

Level: Middle

Dose: 4-6 people

For the recipe of sole rolls stuffed with courgette flowers, prepare an aromatic oil by heating 50 g of oil with raspberries, without reaching a boil; leave to infuse for 30 minutes.
Fillet the sole following the photos below. 1-2. Cut the skin just above the tail; then, helping yourself with a sheet of kitchen paper, grasp the skin with one hand; hold the tail firmly with the other and separate the two parts by pulling. Repeat the operation on the white side: pay more attention because the skin is more delicate and adherent to the pulp. 3-4. Cut the pulp along the central bone and around the gills. 5-6. Then, with the blade of the knife almost flat, separate the fillets from the bones. Turn the fish over and proceed in the same way to obtain the other two fillets; then trim them along the side of the entrails.

roasted the shrimp tails in a warm pan with a drizzle of oil and salt, then blended with a little white wine; finally chop them with the crumb soaked in milk and well squeezed, basil, mint and grated lemon zest.
Peel courgette flowers and divide them in half lengthwise.
Arrange on each fish fillet, half a courgette flower, half a slice of raw ham, 1 tablespoon of chopped prawns, roll up and close with two sticks. Cook the rolls in a pan with a drizzle of extra virgin olive oil and a few tufts of basil, parsley, 1 clove of garlic and 1 ladle of fish cartoon. Turn off after 10-15 minutes and serve the rolls completing with the raspberry oil.
As a starter, calculate a diner roll.

5 fake news debunked on canned tuna – Italian Cuisine

There are many urban legends that circulate about canned tuna, but Italians do not bite into fake news and continue to appreciate this preserve. Here are the main false myths about this product and expert opinion

Raise your hand if you don't have at least one can of tuna in the pantry. Practical, safe and ready to use, canned tuna, in addition to meeting the taste of many, allows us to improvise last minute lunches, save dinner if we have not done the shopping, prepare many and varied recipes. During the lockdown its consumption increased (+ 33.6% in the weeks of the beginning of the emergency) also due to the possibility of stocking it and keeping it for a long time.

Lockdown or not, canned tuna always likes

According to the data of theAncit (National Association of Fish Conservations), in 2019 there was an increase in national production (about 74 thousand tons, + 0.25% on 2018) and in the market value of canned tuna, which is confirmed as one of the most virtuous sectors of the Italian food industry. According to one search Doxa / Ancit, then, the canned tuna It results to be present in 94% of Italian homes is 1 in 2 Italians (43%) eat it every week. And this despite the numerous fake news that circulate on this product. The Italians seem not to fall for it and continue to appreciate, however, this fish preserve.

5 false myths about canned tuna dispelled by the expert

What is said about canned tuna? And what is true and what is not? Luca Piretta (gastroenterologist and nutritionist professor of Allergies and Food Intolerances at the Campus Biomedical University of Rome) collaborated with the Ancit to dispel the main fake news on tuna. Here are the urban legends that circulate about this product and the expert's opinion.

1. "Canned tuna is not as nutritious and healthy as fresh".
Thanks to cutting-edge preservation techniques and the sterilization process that does not require the addition of preservatives, today the box keeps the product safe and long-lasting by fighting waste and preserving its nutritional characteristics, completely similar to those of fresh tuna. "Both are rich in noble proteinseven canned tuna contains more (25 g per 100 g of food) than fresh tuna (21 g per 100 g of food), since the presence of muscle is more concentrated in the can and the percentage is less present of water compared to fresh fish ", explains Luca Piretta" Both bring acids omega 3 fats, protectors of the cardiovascular system. The content of vitamins and minerals also remains unchanged: canned tuna like fresh tuna is rich in iodine, potassium, iron, phosphorus and B vitamins. In addition, the preserved product, at the same nutritional value with the fresh one, is cheaper and offers numerous advantages in relation to its easy availability, shelf life and versatility in the kitchen .

2. "Canned tuna is not suitable for feeding the third and fourth age".
Canned tuna, thanks to the supply of noble proteins and essential amino acids, is precious for tissue reconstruction and cell turnover, for fcognitive-brain anointings, for the protection and functioning of blood vessels and for the bone and tooth health. And in the third and fourth age it helps fight the sarcopenia, the loss of muscle mass associated with the reduction of strength and physical performance, which affects the adults over 60 years, significantly accentuating in subjects who have turned 80 years old. The expert explains: "First of all, it is rich in proteins of high biological value and therefore it is very useful to combat sarcopenia, that is, the loss of muscle mass, which occurs over the years. It also provides valuable nutrients for the health of the heart and arteries such as omega 3 fatty acids and is rich in vitamins and mineral salts that with their antioxidant power counteract the aging processes. Still, it's packed with Vitamin D (which tends to decrease especially in the elderly), valuable for fighting osteoporosis. Finally, canned tuna is a food that is easy to chew and highly digestible and can advantageously replace other dishes that are more expensive and require more complex culinary preparation .

3. "Canned tuna contains preservatives".
Tuna, water or oil and sea salt, natural flavors: these are the ingredients of canned tuna that no conservant neededthe. Once filled, the packages are closed tightly and then sterilized at a temperature between 110 ° and 120 °, thus ensuring safe storage for several years, inside the sealed metal box. Luca Piretta explains: «Canned tuna is a thermally sterilized food in a sealed metal box. Sterilization guarantees the healthiness and conservation of the tuna and allows to maintain all its nutritional and organoleptic properties (smell, color, flavor, consistency); it is, therefore, in all respects a preserve without preservatives, healthy and safe from a hygienic point of view. With this method, naturalness is not compromised, and the integrity of the product is guaranteed, without the need to resort to preservatives ".

4. "Canned tuna has a high mercury content".
Regarding mercury, a survey conducted by the Experimental Station for the Food Preserving Industry (SSICA) on behalf of Ancit, analyzed samples of tuna cans in oil of different brands, taken directly from the market: the recorded mercury value it was almost always less than 0.5 milligrams per kilo, and in any case well below the maximum limit, set by European and national legislation, of 1 milligram per kilo on the fresh weight of fish muscle. «The SSICA analyzes are particularly interesting because they have also confirmed the presence of respectable selenium values (over 500 micrograms per kilo) capable of mitigating the toxicity of the possible presence of reduced quantities of mercury ", explains the professor. "In any case, taking into account the recommended weekly quantity and the actual percentage of mercury present in the tuna, it is still a large safety margin".

5. "Canned tuna has a high sodium content".
In a box of 80 grams (equal to 52 grams of drained tuna) there are 0.16 grams of sodium: the same amount that we introduce by eating an average slice of bread (about 50 grams) or a portion of 100 grams of mozzarella. Luca Piretta: "In the latest revision of the Nutrient and Energy Reference Intake Levels for the Italian population (LARN), the intake of 1.5 grams of sodium per day, that is 3.75 grams / day of salt, essential nutrient for the well-being of the body. Canned tuna in oil has an average sodium content of 316 milligrams per 100 grams of food, therefore below the recommended limits. It is therefore correct to say that canned tuna provides macro and micronutrients that are precious allies for our body, including sodium, in the right quantities .

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What happened to Malaga ice cream? – Italian Cuisine

In search of the lost ice cream, which disappeared from the ice cream parlors after the success of the 1980s, we found it in Milan. Not in ice cream parlors, but in Fabrizio Barbato's pastry shop, L’Île Douce

"My love was born in Malaga, my heart remains in Malaga," sang Fred Buscaglione. Malaga ice cream, on the other hand, remained in the 80s, when it depopulated in ice cream parlors along with the amarena variegated and the Smurf flavor. They are all gone, supplanted by salted caramels and grandmother's creams, extra bitter chocolates and vegan ice cream. A pity thought the pastry chef Fabrizio Barbato of Milan, soul of L’Île Douce and named emerging Pastry Chef 2019 by the Gambero Rosso guide.

The true story of Malaga ice cream

Malaga ice cream takes its name from a particular type of raisins, the Malaga grape grown in the area of the Andalusian city of Malaga. The raisins were left to macerate in Malaga wine, a sweet and aromatic wine produced in the same area, and then used to prepare typical local sweets, a reminder of the Arab domination. Malaga ice cream should be prepared with the raisins soaked on a base of cream flavored with the wine itself. What is it Malaga wine? «I tried it, but it is impossible to find it, and in fact if Malaga ice cream has become a classic of ice cream, or at least it was, high quality Malaga wine has practically not survived the tourist conversion of the area once rich in vineyards of Moscatel. This wine, which was very popular like Porto and Sherry in the European courts, today resists just for the will of some producer who makes quality bottles of it. A bit like Malaga ice cream.

Without milk, many raisins

«I use it for a base of eggnog flavored with amber rum and vanilla, so not a cream; is without milk, like the other ice creams we make, water based. Then I will add Australian raisins macerated in aged marsala . The result is amazing, fragrant, crunchy and chewable because the raisins (many) give it an important texture. Not an ice cream to lick, but to be savored with a spoon, very different from the memories of now thirty years ago. «I wasn't even made to eat when I was a child, Fabrizio says, «because it should have been alcoholic. In reality they were only bases with artificial flavors ". And that's why he wanted to do it again: an ice cream designed by a pastry chef, where the primacy goes to the taste, rather than the creaminess, designed to be kept at home, therefore that gives its best at -19 ° C, the temperature of a very common freezer. No cones, no cups, only ice cream tubs to eat at home.
But this beyond the summer of Malaga-flavored ice cream is officially also that of the pastry chefs who started to whisk in the Carpigiani.