Weekly spending and saving ideas – Italian Cuisine

There are foods that must never be missing in a kitchen. They are the salvacena. Here are some suggestions for a "smart" weekly shopping, which can guarantee us an impromptu dinner

Back home after a long day of work, you have a hunger for wolves, but little desire to cook?
Here 5 life-saving ideas… as long as you have at least thought about spending!

The smart shopping

The secret to being able to prepare a quick dinnerlast minute is to have some ingredients in the pantry. That's why once a week you should do it a sly expense to the supermarket to bring home many things that are long-lasting and that can be useful when you don't have time to cook. Eggs, pasta, cereals and legumes, but also meat and fish and lots of vegetables and fruit should never be missed because they can turn into a delicious meal in just a few moves.
With the weekly shopping you fill the cart with everything that has a long expiry and then from time to time take a break from the grocer, the butcher and the fishmonger for the fresh.

Fresh expenditure

Obviously, if you can, take fresh products like meat, fish and seasonal fruits and vegetables home once or twice a week. Do not buy easily perishable products if you are not sure of consuming them in a short time. Or, when possible, freeze. If you have bought many slices of meat, freeze them separately; same thing for fish. When you want to cook them, take them out in the morning and keep them in the fridge until evening.

The weekly schedule

If you have the patience to plan your weekly menus, you will always know what to bring to the table during the day and you will also organize the kitchen based on your meals.
On Sundays, for example, you can cook vegetables all week. Simply simply wash, cut and steam them separately, boiled or grilled. Cabbage, sprouts, carrots, courgettes, peppers and aubergines can be consumed within your menu or as a side dish or as a condiment for a pasta or with a cereal salad, or to enrich an omelette.
Always having vegetables ready at hand makes everything much easier and faster.
Same thing you can do with cereals and legumes. Cook them all at once and then ration them for the week. A pack of rice can be divided into at least 6-7 portions and dried legumes can become the protein part of your meals for two days a week.
And then remember to always recycle: if in the evening you cook a little more meat or fish, you will already have the money for the next day. Just strive a little!

Once the shopping is done smart and the meals rationed, it will be easy and fun in the evening to decide what to bring to the table because it will be enough to put together what is already ready.
Here are some examples.

Cous cous

Excellent both cold and hot, it is prepared in an instant. Just pour over hot boiling water or broth and then let it absorb for a couple of minutes. Water must wet it, not cover it completely.
Then season it with extra virgin olive oil and the vegetables you prefer, both raw and cooked. Add a protein part such as feta cheese, chicken stew or fish fillets or legumes and flavored with aromatic herbs.

Scrambled eggs or omelette with raw vegetables

If you really don't even want to turn an omelette, then beat the eggs with a bit of Parmesan and milk and mix them with chopped zucchini and carrots. Cook in a non-stick pan with extra virgin olive oil. Do not let them coagulate, but mix them continuously with a silicone spatula. Season with salt and pepper, and then serve the eggs still a bit creamy accompanied by slices of toasted bread.

One pot pasta

If you can't give up pasta even for dinner, prepare this quick version in 12-13 minutes … just the cooking time.
Just put everything in a large pan: long pasta (ideal for this recipe), basil, cherry tomatoes, a clove of garlic and extra virgin olive oil. Add enough water to lightly cover the dough and then cook with a lid for five minutes. Remove the lid and continue cooking, stirring continuously for another 8-9 minutes, depending on the cooking time of the pasta. Add some Parmesan and your first is ready.

Rich sandwich

Just don't feel like cooking? No problem, for once you can give yourself a sandwich even for dinner, as long as it is healthy and full of genuine ingredients.
We suggest that you always have black rye bread in the pantry because it is long-lasting and rich in nutrients. Take two slices and fill it with salmon and mashed avocado seasoned with oil, salt, pepper and lemon juice. Also add a slice of tomato and then pass the sandwich in the pan on both sides for a maximum of two minutes.

Vegetable crumble

If you have prepared the vegetables in advance or if they are advancing from another meal, put them all in an oven dish, season with oil and salt and cover them with a mix of breadcrumbs, parmesan and parsley. Bake at 200 degrees for 15 minutes.
You can also add cheeses to vegetables to make the dish even more complete and delicious.

Crepes tagliatelle, the fresh recipe of late summer – Italian Cuisine

An amazing cold pasta, which conquers even if pasta really isn't. Soft and tasty crepe noodles, a dish to prepare in several steps, also if you want the day before and serve fresh

And after trying them never again without the crepe noodles! Get ready for field invasions by friends and relatives because once the word is spread you will be the boss of cold pasta, get to work immediately.

Crepes tagliatelle recipe

Ingredients for 6 people

For the crepes
1/2 l milk, 200 g flour, 5 eggs, salt and pepper

For the seasoning
10 zucchini, 1 yellow pepper, 1 red pepper, 100 g ricotta cheese

For the rocket pesto
100 g rocket, 1/2 clove garlic. 1 spoon almonds, 2 tablespoons Parmesan, extra virgin olive oil

Method

Sift the flour into a bowl, add the eggs and start mixing with a fork. Add the milk slowly, season with salt and pepper and continue to mix, helping with a whisk, also electric, to obtain a smooth and homogeneous batter. Let it rest in the refrigerator for at least 30 minutes, this step is essential and should not be underestimated. Grease a non-stick pan with a drizzle of oil and spread the absorbent paper evenly, removing the excess oil. Heat the pot, pour about a ladle of batter, which covers the walls without being too thick, cook on one side and on the other and once cooled cut into 4 cm noodles.

Wash the i pepperoni and without drying them, place them whole on a baking sheet with parchment paper, cook at 160 ° C for half an hour, turn them and after 30 minutes turn off the oven and leave them in the oven for another hour. Once warm, open them, remove the seeds inside and peel them, the peel will come off easily. Cut them into strips and let them cool completely.

Clean the rocket salad removing it from the harder stems, transfer it to the mixer with half a clove of garlic, the madorle, the parmesan and the oil, blend to create a creamy pesto.

Clean them zucchini and cut them lengthwise, if you are a knife, or use the mandolin. Dry them on absorbent kitchen paper and grill them on both sides. Never salt them in cooking otherwise they lose water and are not properly grilled. Let them cool and then brush them with the rocket pesto and cut them into strips.

In a large bowl, or in the serving dish, mix two tablespoons of pesto with a generous drop of oil, then transfer the crepes and mixed tagliatelle, the pesto should lightly soil the pancakes without weighing them down. Add the peppers and the courgettes and in the end let it rain an abundant grated ricotta cheese. Enjoy them in company and if they advance they are also very good the next day.

Corn salad – corn salad recipe – Italian Cuisine

Clean the ears by removing the leaves and filaments.
Then put them in a large pot, cover completely with water, add salt and baking soda, turn on the heat and cook for about 1 hour starting from boiling.

Drain the panicles and toast them for a few minutes on a hot grill pan, then shell the beans.

Season the corn with the lime juice and prepare all the other ingredients, cutting them all into small pieces after washing them.

Add the ingredients in a salad bowl, season with salt and oil, let rest at least 1 hour in the fridge and then serve your corn salad.