For the recipe of polenta croutons, speck and asiago, as an alternative to the quick cooking polenta, use the type already sold cooked, in a package or leftovers of polenta. Prepare the polenta following the instructions on the package, with 1.5 liters of water and a teaspoon of salt. Roll it out on a tray and let it cool. Cut the polenta into slices, when it will be cold (or, if you prefer, cut it into discs). Grease a baking dish generously. Arrange the slices of polenta. Place a slice of speck on each polenta crust. Cover the speck with slices of Asiago cheese. Then pass the pan in the oven already heated to 200 ° or place it under the grill. Leave it in the oven until the cheese becomes soft and everything will be hot. Serve immediately.
A coffee that tastes of the sea, with a long history, started with journeys from India to the United Kingdom in the eighteenth century and disappeared for centuries. Nespresso makes it live again with its Master Origin India and chef Marcello Trentini cooks it for us
In the kitchen one often wonders what flavor they tasted like food and recipes of the past, when there were no fridges, and salt and spices were rare commodities. There was a time when even coffee had a different taste, when the bags of precious grains traveled long journeys by land and by sea, on board the sailing ships and challenging the pitfalls of the pirates.
At the dawn of the coffee culture in Europe, from India the merchant ships departed to the ports of the United Kingdom, crossed the Indian Ocean and circumnavigated Africa using up to six months to reach the European coast with their load of green coffee. When the climate was humid the grains were wet, when dry they dried, taking particular aromatic notes. Until the opening of the Suez Canal in the 18th century, Indian coffee had another flavor.
The monsonated coffee today
Today this process is replicated on the Indian coasts and is called "monsoonization". It is practiced from June to September, when the monsoon winds are stronger, and it is a long and risky process. The "naked" green bean, without protective parchment, comes from the plantations to the Indian coasts facing the open sea. Thanks to moisture and strong ventilation, the beans swell and their size doubles; from the second week the color gradually changes, until it takes on straw yellow hues. The humidity rises from 10.5% -11% to 14% within 3 months, the beans must be ventilated continuously to avoid the formation of mold. These repeated climatic alterations alter the physical structure of the grain, giving rise to an aromatic and dense cup.
The new Master Origin India
Nespresso now brings this special "monsooned coffee" to Italy with the Master Origin India capsule, with further innovation. Traditionally this process is applied only to Arabica, but the producers of the Nespresso network apply it to Robusta, to add a new, unusual aroma to coffee. What do you know? Maybe someone remembers the limited edition Monsooned Malabar of Arabica only a few years ago. Similar, but today it is even more full-bodied, with a powerful character with notes reminiscent of black pepper, cinnamon, tobacco, cocoa and licorice.
The recipe of the chef Marcello Trentini
The chef Marcello Trentini of the Magorabin restaurant in Turin, 1 Michelin star, chose him to prepare a lacquered chicken with mushrooms. The chicken breast is first cooked at low temperature, to make it soft and juicy, then napped with a teryaki coffee sauce made with soy sauce and muscovado cane sugar. To pair it, an Espresso Martini prepared with 5cl of vodka, 1 Nespresso India and agave syrup.
Valuable to combat the signs of aging, take vitamins and minerals and protect the health of our heart. Here's how to taste beets and learn to really know them
Often the word beet is associated with the idea of something unappetizing, eaten forcibly on rare occasions and little present on our table. But losing touch with what is often called red turnip, it would be a real shame. It is indeed a ingredient rich in properties, low-calorie and low glycemic index known since the Babylonian era.
The most common varieties
One of the most widespread, is the flat black Egyptian beet, while in the US the most known and consumed is Detroit. Italian production instead offers the round of Chioggia, very easy to distinguish from the others thanks to the white and red rings that once it has been cut. The sugar beet and the fodder that is called are also widespread red mammouth. Also intended for the tablethere chard, Characterized by large leaves of a bright green color.
Consisting of 90% of water, beetroot is a plant rich in minerals, antioxidants and vitamins. Its renowned detoxifying, purifying and digestive properties make it perfect for those who are following a program detox where it is recommended to take it mainly as a decoction. The mineral salts most present in this health concentrate are iron, potassium, calcium, sodium, magnesium and phosphorus and is a valuable integrator of vitamins of group B and C. To take vitamin A, we will have to consume its leaves. In addition to being so important at a nutritional level, beets are also considered an elixir of youth thanks to the abundant presence of antioxidants including flavonoids, saponins and anthocyanins.
Because we should not do without it
The consumption of beet favors the prevention of cardiovascular diseases and helps to regulate blood pressure. It is also indicated for lose weight (especially if raw) and favors the drainage of toxins and liquids. Ideal for those suffering from kidney stones due to the presence of calcium and for pregnant women (provides folic acid) is instead not recommended for diabetics and for those suffering from gastritis. The high presence of sugars and the stimulation to the production of gastric juices must in fact be taken into consideration by those who suffer from these diseases.
How to consume
Beetroot can be eaten uncooked served simply with oil and lemon in salad. To appreciate it at best, it is advisable to cut it into very thin slices to avoid clashing with its important consistency. Instead, Cotta lends itself to being boiled, prepared in the oven and sautéed in a pan. But we must not forget that it can also be added to centrifuges or inserted in special extractors to consume the precious juice.
Our proposals
One of the most interesting methods to approach beet is to taste it in sauce. In the gallery below, you will find recipes dedicated to this preparation such as beef skewers with Ketchup beet, salted kaiserschmarrn with beet cream and beetroot, rice and artichokes. If you are still not convinced, you will surrender to its charm with the Tempura of fennel and beet and l'Russian salad with smoked herring and beetroot. To taste it simply, instead, we prepared beetroot and soncino with goat's cream, soup beet and mixed meats, beetroot and daikon with provola and an appetizer of beetroot, hard-boiled eggs and mackerel. Instead you will discover a surprisingly good filling with i ravioli of beet.
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