Should buffalo mozzarella be kept in the fridge? – Italian Cuisine

When I left the Campania to move to Milan, my first big shock was to discover something that I would never have imagined in my most hidden dreams: once purchased, here the mozzarella cheese he goes home and rests directly in fridge.

No bell would ever do such a thing: the mozzarella from the fridge is at most that for cooking.
When I go down for the holidays and then back to Milan, my second suitcase is the polystyrene container well sealed that preserves the precious mozzarella. This material allows you to keep one constant temperature inside it and keep the tasty souvenir out of the fridge, perfectly coping with the train journey that can last up to 5-6 hours.

Despite my initial disappointment, it should be noted that in Milan it is a bit more difficult to find artisanal buffalo mozzarella fresh from the day and the most common ones are already stored in the supermarket fridge counter.

So what is the right way to treat this delicacy? Here are some basic rules for preserving and consuming artisanal buffalo mozzarella, following the guidelines of the Consortium for the Protection of Mozzarella di Bufala Campana PDO.

Buffalo mozzarella: eat it immediately

Soft, elastic to the right point e milky: artisanal buffalo is a fresh product, without preservatives. For this reason it should be consumed as soon as possible, so as to savor its irresistible characteristics.

In or out of the fridge?

According to recent studies carried out by the Maurizi Group, specialized in food safety, the buffalo mozzarella preserved at room temperature (18-25 °) for two days from its production does not risk no type of contamination, indeed it even improves its organoleptic characteristics compared to one stored in the fridge. The ideal is to eat it within 24 hours, without putting it in the fridge.

The buffalo mozzarella must always remain immersed in his governing liquid, until the time of consumption. The serum keeps the mozzarella hydrated and guarantees its typical taste and correct consistency.

Once the bag has been opened, it is a good idea to keep the storage liquid in a container: in the strange case where you cannot finish all the mozzarella, you will have to dip it again in the serum. You consume it within 3 days following, keeping it in the fridge.

How to serve it

To taste the real buffalo mozzarella, at the time of consumption its temperature it must not exceed about 18-20 ° C. Storing it in the refrigerator would compromise its qualities and the mystical experience of tasting. If, unfortunately, you happen to buy it from the refrigerator or store it in the fridge, take it out half an hour earlier.

The makeup to make them reach the correct temperature faster? Dip the bag still closed in a container with warm water for about 10 minutes.
No special seasonings or additions: enjoy it alone.

5 fig tarts: easy and tasty recipes – Italian Cuisine

With shortcrust pastry, but also with brisée and biscuits. And then with pistachios or berries. Easy and delicious recipes for autumn breakfast

The end of the holidays is sweeter thanks to the arrival of an extraordinary seasonal fruit on our tables: the FIG.
We suggest using it to prepare a delicious pie for breakfast, indeed five!

Not just September figs

Perhaps not everyone knows that there are two types of figs: those that ripen in winter and are harvested in the spring, called primaticci, and i "Real figs" that ripen at the end of summer, right in this period.
The best because they are sweeter and meatier are obviously the latter, but you can prepare lots of desserts even with spring ones.

The peel is eaten?

Basically the answer is no because the plant could have been treated, but also because washing ripe figs is a delicate operation that could compromise the yield of the fruit.
The peel is thin and delicate and it simply needs to be removed with the help of a small knife.
If the figs come from the house tree and you know how they were treated, however, use them as well whole clean simply with a damp piece. Avoid eating white milk that comes out of the stalk.

Pies with figs

To best enjoy the fig and exalt it, we suggest using it in desserts always fresh.
Otherwise prepare one homemade jam using a low percentage of sugar, preferably cane, and lemon zest and juice.
Here 5 easy recipes for your autumn breakfasts.

Classic tart

Prepare a fig jam by cooking 500 g of figs and 200 g of sugar and enrich it with walnuts and flakes of dark chocolate.
Then fill in a base of shortcrust pastry and decorated with the classic grill.
You can enrich this recipe as you prefer by adding other ingredients to the jam or you can use a whole wheat pastry flour for a more rustic result.

Cream and fig tart

There cream tart it is a sweet that is always very welcome.
Cook the pastry in white, ie covered with dried beans, and when ready fill it with the custard and decorated with fresh figs.

Cheesecake tart

A variation of the previous recipe with a mascarpone based cream (or flaky cheese), sugar and whipped cream instead of custard.
It is easier and faster to make because only the base is cooked.
You can also use the biscuit base and butter instead of the pastry if you prefer the real one cheesecake and if you don't want to cook anything.

Galette of figs

There galette It is a very rustic and easy to prepare French dessert that includes a shell of pasta brisee and a fruit-only filling, in this case figs.
Just spread the base, place the figs cut into pieces and mixed with a little cane sugar and lemon zest and then close the edges of the pasta towards the center to have a sort of cornice.

Tart with berries

To enrich the fig tart, whatever it is among those proposed, add other autumn fruits, such as i berries that contrast with their acidity the sweetness of the figs making the dessert less cloying.
In addition, blackberries, raspberries, currants and blueberries are also beautiful to see as a dessert decoration.

Browse the gallery to get a glimpse of our 5 recipes!

Danish arms: an alternative to the classic brioche – Italian Cuisine

A typical dessert of the Scandinavian tradition: here is the recipe to easily prepare them at home for breakfast or snack

The Danish swivels I am a typical dessert of the Scandinavian tradition perfect for the Breakfast early in the morning, for a tasty snack or for a children's snack.

It is about Brioches filled with cream and raisins (but can also be filled with chocolate and cinnamon or with jam for example) and the recipe to prepare them at home is simple and quite fast.

The recipe for Danish swivels

Ingredients

300 ml of warm milk
100 g of sugar
80 g of extra virgin olive oil
1 egg
1 brewer's yeast and 1 bag of vanillin
700 g of 00 flour

For the filling

300 ml of milk
80 g of sugar
25 g of corn starch
1 egg
150 g of raisins
grated lemon peel

Method

The first thing to do is to melt the yeast (already crumbled) in a bowl with the milk quite warm and add it to the mixture sugar, extra virgin olive oil and vanillin, stirring vigorously. When all the ingredients are well blended, add the flour, slowly, avoiding the formation of lumps in the dough. After working the mixture by hand, place it in a container and cover it with film and let it rest for an hour.

While the dough for the Danish swivels rise it can proceed with the preparation of the cream. Start by heating the milk and adding the peel of the lemon grated. In another bowl you have to incorporate the sugar, thecornstarch and the egg, in this precise order. After carefully mixing the mixture, add the still lukewarm milk (after removing the lemon peel residues) and mix everything with a kitchen whisk to eliminate lumps. Bring the mixture to a boil and turn off the heat only when it is thick.

At this point you can start the preparation of Brioches. You need to spread the dough on a work surface and give it one rectangular shape not too thick (about 60mm). Then pour the cream (still hot) on the dough and arrange the raisins trying to cover the whole area. With the help of baking paper, roll up the mixture to obtain one big swivel and then with a knife cut slices of about 3 cm from these, placing them on a baking sheet. Before putting them in the oven they must be left to rise for at least an hour and a half, covered with plastic wrap or with a blanket.

Then cook the Danish swivels in oven for about 25 minutes at 175 ° and let them cool before serving.