Category: recipes of Italian cuisine

Creamy almond risotto recipe – Italian Cuisine

Ingredients

350 g Vialone nano rice
100 g whole peeled almonds
80 g clean rocket
25 g sliced almonds
1 shallot
vegetable broth
Orange
dry white wine
extra virgin olive oil
salt
pepper

Duration: 45 min

Level: Easy

Dose: 4 people

toast gently peeled whole almonds in a pan for 4-5 minutes with a pinch of salt: they should not darken but become slightly golden; add 300 g of water, continue cooking for 1 minute, then blend everything to obtain a cream; let it cool.
Blanch rocket in salted water for 5 minutes, keeping some of the most beautiful leaves aside as a garnish; drain, cool immediately in ice water and blend with 30 g of oil.
Peel shallot, mince and brown it in a saucepan with 1 tablespoon of oil for a couple of minutes; add the rice, stir, blend with 1 glass of white wine and season with salt; cook the rice for 15 minutes, sprinkling it occasionally with a ladle of broth, to be added as soon as it begins to dry.
toast gently slice the almonds for a couple of minutes.

A butterfly-proof pantry – Italian Cuisine

In the spring period these insects nest in our foods making them unusable. Here are all the strategies to take action and reduce the risk of it happening

You may have to face a nightmare situation if you do not decide to run for cover in time: the problem would be having to deal with a strange flutter of insects inside your food storage and immediately afterwards in the entire kitchen. We are talking about butterflies, those hateful insects that nest in food packs in the spring and which can give you torment for weeks.

Who are these insects

They are called food butterflies, but they are also known as flour moth and feed on all the grains, whether whole or ground. Flour, pasta, rice, but also biscuits, dried fruit, breakfast cereals, rusks: everything is a possible food for these insects that nest their larvae in the folds of the packs. Once the products have been affected there is no remedy, everything must be thrown away. This is why it is essential act in advance.

butterflies-in-pantry

A butterfly-proof pantry

The first step is to empty everything disinfect. The larvae may have already infested the shelves of your pantry and then everything could be useless. Then emptied shelves and wardrobes and with a rag soaked in water e vinegar pass all the surfaces: in this completely natural way you will have disinfected every corner of the pantry. The second step is to pass each pack to the microscope, especially those already open: if you see small larvae, even if only on the surface of the packets, throw everything away, there may also be some inside.

How to properly store food

Once you have made sure that you have no food affected by the butterflies, pour the contents of the bags already open in jars, preferably glass, with an airtight cap. In this way you will be sure that the hateful butterflies will not contaminate anything.

In the tutorial some other tips to keep the butterflies away from your pantry

The recipe for bucatini with Calabrian stockfish – Italian Cuisine

Today the culinary journey up and down the boot takes us to Calabria, to discover a really tasty first course: bucatini with stockfish. Here is the recipe

There Calabria it is renowned for its traditional recipes based on fish and rich in taste and aromas that mix sea and land. The perfect synthesis is represented by bucatini with Calabrian stockfish, a first course in which the protagonist is the stockfish, or lo stockfish.
You want to try your hand at this easy one recipe, but which requires very specific steps? Below we provide that original, while in the gallery we give you some advice for delicious variations.

The recipe for bucatini with Calabrian stockfish

Ingredients

Calculate a poor hour as preparation time. For a dose of 4 people you will need: 1 kg of chopped stockfish, 400 g of bucatini, 500 g of peeled tomatoes, 1 onion, 1 clove of garlic, 4 tablespoons of extra virgin olive oil, salt, pepper and chilli pepper to taste.

Method

Get a terracotta pan, heat the extra virgin olive oil here, then fry the garlic and onion, finely chopped. Add the stockfish into small pieces, brown it, not mixing it, but shaking the pan. Halfway through cooking, remove it from the saucepan and pour the peeled tomatoes, crushing them with a spoon and letting them cook for about twenty minutes over medium heat, with the lid on and adding a pinch of chilli pepper, if desired, and adding salt and pepper.

Now is the time to boil the bucatini.

At the end of cooking the sauce, add the stock again, making it flavor for 5 minutes. When the bucatini are ready, drain them al dente and dip them in the pan, making them jump for a couple of minutes. Serve still steaming and enjoy!