Category: recipes of Italian cuisine

STARS AND FOOD – LEONE – WEEK FROM 29 TO 04 AUGUST – Italian Cuisine

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lucky from the 23 July to 23 August

Vegetable Porta Fortuna: Olives and onion

The chef recommends: For you the table is always a good shelter from the weather. A refuge in which to find a joyful and peaceful condition of well-being. This week of past and future festivities is characterized by an unusual concern that however serves to balance moods and hormones that travel at supersonic speed. Food also affects hormones and moods and your ingredient of the week splits: olives and onion. It will seem strange to you but the raw onion has incredible properties! I recommend you also consume a lot of fruit rich in water.

Dish of the week: Caprese salad with raw Tropea onion and green olives. Even the prickly pears could be good and, whatever the case, I would take inspiration from this recipe too!

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Paccheri in all ways – Italian Cuisine

Half paccheri with marinara cherry tomatoes

A favorite pasta format for many chefs, i paccheri they are traditional of the Campania cuisine. The Neapolitans also call them "Slaps" because the Greek etymology of the word indicates a pat, an open hand slap given amicably. They can be smooth or striped: are accompanied by rich and succulent sauces or they can be stuffed with fillings as if they were cannelloni or timbales. The most common condiment is the one with the fish, but also meat and vegetables they are fine. Browse the gallery and try all our recipes!

recipes-paccheri

With fish

Here are some ideas for fish sauces: Paccheri with clams and cuttlefish, cold Paccheri stuffed with calamari, Paccheri stuffed with cod and rocket, Paccheri with prawns, Paccheri with pistachio and prawn pesto, Mezze paccheri with tuna and lemon.

With the meat

Favorite meat? You can prepare the Paccheri with diced chicken, the Paccheri stuffed with the three meats, the Torta di paccheri standing with ricotta (with pork ribs).

Vegetarians

If you don't eat meat or fish, here are some vegetarian solution: Paccheri filled with vegetable ragout, ricotta and eggplant Paccheri, Paccheri with caper pesto, Mezzi paccheri with marinara cherry tomatoes.

Cannellini: summer recipes – Italian Cuisine

Steamed, in salads, passed, in a cold cream, or in purée, as a pairing with a crunchy octopus: all summer versions of cannellini beans

Small, white and nutritious: the cannellini beans they are an amazing food because they are rich in so many substances that are good for our health and because they are perfect to be enjoyed even cold, in these hot days where you want fresh and inviting dishes. Who has never tried them boiled in salads, with fresh sliced onions and tuna, sprinkled with a good Tuscan oil and a sprinkling of black pepper? Or smoothies in a cream with oil and some rosemary leaves? However you prepare them, they are an indispensable food for a healthy diet and moreover hypocaloric!

All the good cannellini beans

The cannellini beans they are a variety of small beans, originating in central Italy and especially in Tuscany: they are found in a light green pod and the seed is whitish, rounded at the ends. They are rich in proteins and vitamins (especially in group B), as well as carbohydrates and fiber. They also contain a good dose of lecithin, a substance that promotes the emulsion of fats, preventing their accumulation in the blood and thus reducing the cholesterol level. Always considered a good alternative to meat, because of the proteins contained, they actually constitute a complete and balanced dish.

White Bean Salad

Cannellini: how to prepare them

Their delicate flavor makes them perfect for many combinations, from vegetables to meat, even to fish. If you use them dry, you must leave them before cooking them soak for 24 hours, in a container with cold water. The longer it takes to soak, the less time it will take to cook it. In any case, consider that they will need an hour or more slow fire to be ready, while if you use them fresh, 30 minutes will be enough. Get a thick-bottomed pot better if made of earthenware, and a flame spreader. Put a drizzle of extra virgin olive oil, cover them with water (let it be flush), add a bay leaf or some rosemary needles and cook them on a very gentle fire, stirring occasionally and skimming, if necessary. Be careful not to cook them too much, because otherwise they will flake. Remember to add only at the end the salt: if put first it hardens the skin and makes them more leathery. For last: always prefer dry ones to those preserved in tin. They are rich in flavor enhancers and preservatives that should not be taken.

Summer recipes with cannellini beans

Browse the tutorial to discover some more ideas to bring them to the table. Here are some instead recipe from our archive, to enjoy them to the fullest:

cn_recipe id = "38965"

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