Tuna and zucchini pasta, a new classic – Italian Cuisine

4 perfect ideas to serve a tuna and zucchini pasta that will make you forget the usual canned tuna!

Tuna pasta is always a good idea. Easy to prepare, easy to serve and ideal for any occasion. For lunch to be prepared on the fly, improvised midnight spaghetti, but also for an informal dinner without too many thoughts. The limit? The combined pasta + tuna can be repetitive. Here then a new classic to be used as an alternative to the usual recipe: tuna and zucchini pasta. The presence of this versatile and delicate vegetable, will allow us to play with textures and cooking, freeing the imagination and risking a little.

Raw

Start from here. If you love raw tuna you will find this simple version irresistible. Cut the zucchini and tuna into cubes (the vegetables into very small pieces, the fish into larger pieces) and let them stand separately in an emulsion of oil, lemon and pepper. They will take about ten minutes. Meanwhile put the spaghetti to cook, boil them and mix them with tuna and zucchini when they are warm. Complete with freshly ground pepper and grated lemon rind.

In the pan

If you love delicate flavors, you'll love this pasta. Heat some extra virgin olive oil in a pan with a clove of garlic and cook the courgettes that you have cut into slices. When they are cooked, remove the garlic and add the diced tuna, blanching it for just a few seconds. Boil the pasta and season it directly in the pan with this sauce.

With the cream

Using a versatile ingredient such as zucchini allows us to give a totally different look to our dish, which in this case will be green, creamy and … irresistible. To prepare tuna and zucchini pasta with the cream, peel the zucchini, cut them into 4 pieces and boil them in salted water. When they are soft, blend them with a little olive oil, some Parmesan and a few leaves of basil. Meanwhile, cook the pasta and sauté the tuna in a pan with sesame seeds. Season the pasta with the cream, completing each dish with tuna and sesame.

Avocado time

The positive side of the great classics is that they are always in fashion. And this is also true for tuna and zucchini pasta, also very good with avocado, the coolest ingredient par excellence. Below our recipe, perfect to convince even the youngest diners!

What are the most environmentally friendly foods? – Italian Cuisine

The Barilla Foundation has compiled an international ranking analyzing the quantity of greenhouse gases emitted and the water used for the production of the dishes. Our pizza is in the middle

When you order a falafel, the chickpea-based dish typical of Israel and neighboring countries, such as Egypt and Lebanon, not only are you about to savor one of the specialties of Middle Eastern cuisine, but you are also treating the environment well. Falafel is one of the "champions of sustainability" dishes, according to Barilla Foundation which, together with the Economist Intelligence Unit, has compiled an international ranking, analyzing each dish based on carbon footprint (the quantity of greenhouse gases emitted for its production, expressed in grams) and al water footprint (the water used, expressed in liters), as well as the amount of soil needed to produce it. The greater the amount of soil, the more "heavy" the impact of the dish is for the planet and renewable natural resources.

Let's go back to the falafel, which in addition to placing itself at the top of the sustainability ranking, with 101 m2 of CO2 per portion, is also a useful dish to increase the frequency of consumption of legumes, important sources of fiber and high quality protein, rich of essential and easily digestible amino acids.

Among the most "virtuous" dishes of all, there is also a classic French flavor, theNicoise salad, prepared with green beans and peppers, but also tuna and eggs. A portion of 100 grams "weighs" as little as 64 grams of CO2.

The classic Spanish paella, complete also from the nutritional point of view because it brings the proteins of fish and meat, in addition to the fibers of vegetables and gluten-free carbohydrates of rice, it is also rather sustainable: to produce a portion of 100 grams serve almost 2 square meters of land and 241 liters of water.

Also there Greek moussaka it can be considered sustainable: it requires 241 liters of water per 100 grams and is located in the green zone of the Environmental Pyramid.

And our pizza? Not badly, but you can do better: the classic daisy wins a medium-low position, with a carbon footprint of 652, a water footprint equal to 412, and 2.46 square meters of land used. On the nutritional level, pizza remains a complete food, which contains the three main macronutrients: carbohydrates, proteins and fats. To further improve its nutritional profile according to the parameters of the Mediterranean diet, it is possible to choose the one prepared with type 1 or 2 flours, of the integral or semi-integral type.

However, pizza is more sustainable than the symbol of the street food English, the fish and chips. Which also from the healthy point of view, must be consumed from time to time: the fried provides an important share of fats, which undergo alterations if brought to high temperatures.

Not even the Moroccan couscous, prepared with lamb, chickpeas and raisins, it is light on the planet: for 100 grams, 548 liters of water are needed. For the vegetarian version, however, you save 50 liters of water per serving.

Among the worst dishes for the environment, a Croatian specialty: the pašticada, based on veal. To produce a portion, 15 square meters of land and 2,300 liters of water are required.

George Clooney wants to sell Sardinian pecorino in Hollywood – Italian Cuisine

The actor would have been fond of Italian cheese after having tasted it from a farmer, Peppino: he would have already sent 32 kilos to Los Angeles, to be able to offer it to friends and future customers

George Clooney's friends say that the two-time Oscar winner, 58, would have gone mad for the Sardinian pecorino of Pardu. He would love Italian cheese after having it tasted by a farmer named Peppino, in Laglio, on the Lake Como. And, since then, it seems that he no longer concludes a meal without "huge pieces" of pecorino.

So the actor thought of proposing the Sardinian specialty also to his Hollywood colleagues: the tabloid speaks about it Daily Star, according to which Clooney would already have it shipped 32 pounds (almost a hundred packs) in Los Angeles, to be able to offer cheese to friends and future customers. Yes, because the star, sure that the pecorino will be appreciated, would like to import it to the United States as he had already done for high-end tequila Casamigos. It was a very successful initiative: Clooney earned several hundred million dollars after the British beverage giant Diageo purchased the company from him and his two partners in June 2017.

And now, "in addition to acting, George has a new business project in mind: he thinks he has scented his next big news," explains a friend, who refers to the cheese business. If Clooney's idea is successful, Peppino's life will also change and his family, who sell most of their products (in addition to cheeses, even cold cuts), on an old van parked near the Lake Como estate.

Peppino revealed to Daily Star that the first time he received a large order from the Clooneys, he got the biggest tip he had ever seen: just under 400 euros. "They told me how much they love my cheese. They usually take the most seasoned varieties.

And Amal, what do you say? "When the husband finishes eating pecorino, sends him to brush his teeth immediately, The couple's friend reports. "But she also thinks that cheese is so good that George will be able to start a great business."