How to make and taste the barks, the typical Salerno pasta – Italian Cuisine

How to make and taste the barks, the typical Salerno pasta


Yes, because we are talking about a typical Salerno pasta. Do you know her? Let's make it fresh and then enjoy it like this!

Italy, home of pasta. Among the greatest consumers in the world of this ingredient, we are masters in cooking it in a thousand recipes, but also in making it fresh at home, so that each region has more than one type of traditional pasta, with its own story and its own way of being tasted.

For example, have you ever heard of cortices? They are a type of fresh pasta originally from Salerno, with an elongated shape and also a bit funny.

In ourto gallery, you will discover how to make barks at home, while below we propose some recipes to taste them to the fullest. Enjoy your meal!

The recipes: barks with porcini mushrooms and sausage

Get the ingredients for a typically autumn dish: in addition to barks, you will need 2 sausages without skin, 300 g of porcini mushrooms, a glass of white wine, oil and salt. Heat the oil, then add the crumbled sausage and let it flavor for good. Cut the mushrooms into pieces and add them to the sausage, add the wine and let it brown. Meanwhile, boil the barks in salted boiling water. Once cooked, add them to the pan and cook together for a few minutes.

The recipes: barks to the carter

This dish combines the flavors of the land with those of the sea, in a truly delicious combination. Get 500 g of bark, 150 g of porcini mushrooms, 200 g of pancetta, 2 cans of tuna, tomato sauce, garlic and oil. Prepare a sauce with garlic and oil, then add the porcini mushrooms, cut into pieces. After having cooked the mushrooms, add the diced pancetta and the tuna. Mix everything with a couple of tablespoons of tomato sauce. Once you have boiled the barks, pour them into the pan and let it flavor.

Recipes: barks with clams in lemon flavor

A typical seafood recipe that smells like coastal. Get yourself: 400 g of barks, 1 kg of clams, 1 large lemon (untreated), 2 cloves of garlic, extra virgin olive oil, salt and pepper. First of all, soak the clams to drain them. Then, wash them under running water to make sure there is no sand inside and cook them in the pan to open them. Shell them, leaving some whole to add to the dish as decoration. Sauté in a pan with a lightly fried garlic and extra virgin olive oil. Meanwhile, cook the pasta and grate the lemon peel. Drain the pasta, add it to the clams, with a little cooking water and the lemon juice. Blend well, then serve decorating with some clams in their shells and a sprinkling of fresh parsley.

The challenge: a week without added sugar – Italian Cuisine

The challenge: a week without added sugar


We got in the game and tell you how it went. Try us too with our advice and our recipes: you won't come back!

You can survive one week without sugar?
Certainly yes and indeed, we can assure you that you will feel so well that you will want to continue forever.
How do we know it? We have accepted the challenge!

With no added sugar

We did a test to understand how and if you can easily exceed a week without ever consuming any food containing added sugar.
We specify "added" because sugars are practically everywhere, but not in all foods are sugars that hurt.
To be clear, the fruit contains sugar, but eliminating it from the diet is not right. A packaged product like a snack, a soup ready, a ready sauce, biscuits, pizzas and much more, instead, they contain added sugars useless for our organism, excessive and harmful. Eliminating them is very difficult, but not impossible. Reducing them would be essential.
For 7 days we have also eliminated all the sweeteners such as granulated or cane sugar, fructose, honey, malt, agave and coconut sugar because, although natural, they are always sugars. Stevia can replace them, but not everyone likes its licorice aftertaste.

7 days without sugar

As we have already said, we must not eliminate any type of sugar, but only the unnecessary one.
So fruit yes, cookies no.
Yogurt yes, but only Greek.
No alcohol, no fruit juices, no jams and spreads if not homemade.
Pasta yes, but wholemeal and the same is true for bread.
Sugar of any kind no.

The expense to do

During the sugarfree week we advise you to have at home everything you need to prepare lunches, dinners and breakfasts to avoid going to the supermarket and let yourself be tempted by "forbidden" products.
Make a good supply of vegetables, vegetables and fruit, avoiding that which is too sugary or too ripe.
Buy also of the dried fruit perfect to take with you as a mid-day snack.
Determine what you will eat more or less day by day and adjust accordingly. Meat, fish and eggs they cannot be missing, but neither can they legumes and cereals.
To get an idea of ​​how to organize the week, read our recommendations for meal prep.

Watch out for seasonings

Simply use oil, lemon juice, spices and aromatic herbs.
You may not know that even in some famous sauces like soy sauce there may be added sugars, as well as in ketchup. Absolutely avoid the ready dressing, not so much because they contain added sugars – and contain them – but also because they are generally rich in fat.

Breakfast tips

It could always be more or less the same even if by choice we advise you to vary it a little and explain how.
A Whole grain bread slice is the base to which you can add a poached egg, hard or fried or smoked salmon or ricotta.
They must not be missing good fats like avocado or dried fruit and a fruit of your choice, not too ripe and not too sugary. A Orange juice in this period it is perfect.
If you don't like salty breakfast you can prepare a porridge with oat flakes and water and then enrich it with Greek yogurt, cinnamon, fresh and dried fruit.
If you are in a hurry, opt for one instead Greek yogurt with chopped dried fruit and 80% dark chocolate.

Lunch tips

If you can't do pasta by hand, choose the whole wheat pasta or legume flour pasta and season to taste, always with homemade sauces.
Try to give space also to Whole grains such as rice, spelled, barley, millet, oats and quinoa, although in this case it is a fake cereal, which, however, does not do badly!
Accompany both pasta and cereals ad a portion of vegetables and to one small protein part which can be based on cereals, fish or meat.
Some examples: spelled with steamed zucchini and smoked salmon, brown rice with cherry tomatoes and feta, salted porridge.

Dinner tips

If you gave more space to carbohydrates for lunch, eat more at dinner proteins always varying between meat, fish, eggs and legumes. A soup of legumes and barley could be an excellent idea as well as a cuddle, but prepare it at home because in those already prepared there are often added sugars. Always with legumes you can prepare velvety and cold creams like thechickpea humumus also perfect for filling a rye sandwich.
Chicken or turkey yes, but not sliced. Prepare a simple cut, season with spices and herbs and accompany with vegetables.
The eggs they are easy and quick to prepare and are very versatile: omelette, fried egg, small pie with vegetables. You can really indulge yourself.
As for the fish, avoid canned and frozen processed and seasoned. The fresh fish it is prepared in a short time and is good for you.

One week without added sugar

We have decided to offer you in gallery some ideas for breakfast to be alternated during the week, some snacks and 7 ideas for lunch and dinner.
These are very simple recipes that you can easily replicate at home, with light cooking and few seasonings.
Attention only to not use refined flours and not whole grains and pasta.
Obviously at the table only water or even tea, herbal teas and infusions, but not sweetened!
Play a lot with spices and herbs to give more taste to your dishes and if you fancy a dessert at the end of the meal, treat yourself to a extra-dark chocolate cube.

How to make a liqueur with chestnuts – Italian Cuisine


It's not autumn if you don't go to collect chestnuts at least once! To bring them to the table then there are lots of ideas, like this liqueur. Do we want to take a poetic license and call it "Castagnello"?

Autumn, the leaves fall … and even the chestnuts! Going to the woods to collect them is a way to spend an afternoon in contact with nature and to do something different and relaxing. With the loot, once at home, you can then do many recipes including that of an original liquor that we decided to call "castagnello". How you do it? We will explain it to you immediately!

It is not autumn without chestnuts

The chestnut liqueur it is the ideal way to end an autumn dinner, because it is also a digestive and then because it is not autumn if there are no chestnuts at the table, right?
Approaches Saint martin and there are even less than 100 days left for Christmas, so if you want to prepare this liqueur even to give it to friends, this is the right time to do it!
There are two recipes: a more delicious and creamy one and a lighter one.
We offer both of them, but we can already imagine which one will be chosen.

The tasty recipe of liqueur with chestnuts

Ingredients

700 g of chestnuts
400 g of sugar
1 l of alcohol
500 ml of water

Method

Boil the chestnuts until they become soft, then let them cool and peel them well.
Dip them in alcohol and let them macerate tightly for about 20 days.
After this time, prepare a syrup by dissolving the sugar in boiling water.
Let it cool and then add it to the alcohol, after having filtered it.
Chestnuts can be reduced to a puree of the whole or just a part.
Add them to the liqueur to make it very creamy.

How to boil chestnuts

Browse the gallery

Classic (and light) chestnut liqueur

To keep the liqueur transparent and amber in color, do not add the blended chestnuts.
Instead, filter the alcohol very well with a thinly woven gauze and then add the
syrup.
Chestnuts can be used to prepare a dessert such as a Montebianco, in a slightly alcoholic version, or to garnish a cream or ice cream.

Now browse through our gallery for some more tips to prepare and taste chestnut liqueur

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