how to clean them in a few steps – Italian Cuisine

THE artichokes they are one of the most tasty and versatile winter vegetables: they can be fried, stewed or stuffed. Each region has a long list of recipes of which they are the protagonists. They can be served as a side dish or, together with pasta or other vegetables, as a single dish.

Rich in mineral salts such as sodium, potassium and calcium, they also contain a good dose of vitamin C, B and K, useful in the prevention of osteoporosis. They have diuretic properties and the caffeic acid derivatives they contain, guarantee antioxidant and hepatoprotective effects.

In the tutorial all the information to clean them. Then, blanched in boiling acidulated water, cooled and dried, they can be frozen. To taste them at any time of the year.

Salt & Pepper Cooking School: discover the new location! – Italian Cuisine

A new home for the Cooking School of Sale & Pepe: open its doors – and the doors! – the space in via Lazzaretto 3, very convenient between the Central Station and Corso Venezia. The public is invited: readers, lovers of cooking, students in the kitchen, curious and intrigued citizens can participate, Monday January 21st from 6.30pm to 9.00pm, at the party of inauguration and Open Day of the school.

Master and landlady is of course the Director of Sale & Pepe Laura Maragliano. Enthusiastic about this new location and adventure, it tells the characteristics of the chosen place: «The brand store by Neff is a 'multisensory' space, at the forefront of design and technological development, designed for welcome all professionals and kitchen enthusiasts who will choose our brand to enjoy pleasant moments of creativity and fun in the kitchen. A journey into the taste of the culture and the pleasure of food, further enriched by the experience and professionalism of the chefs of Salt and pepper.

For the school they will be activated 8 individual positions for 16 participants, in this space equipped with areas for socialization and training, designed with the contemporary concept of "home lived" by the German manufacturer of high-quality built-in appliances.

The inauguration of January 21 will allow all fans of cooking to personally know the chefs, attend the showcooking held by chef-teachers and participate in tastings of the dishes departments offered by the Cooking School.

The 2019 novelties of the Cooking School

A school that makes school, that of Sale & Pepe, open for just over 3 years but with 30 of editorial experience behind it. And that will present at the Open Day courses and the events of the year. Courses as usual dedicated to the various types (from those active in evening hours for beginners or professionals to the courses dedicated to couples) and always kept by expert Italian and international chefs like Alice Balossi; Stefano Grandi; Patrizia Riggi; Cristiano Bonolo; Keiko Irimajiri; Eva Golia; Michele Maino and Paola Sgadari. But the 2019 reserve also one really innovative formula, light, rich sharing but not for this without teaching: i social lunch. They are courses developed in a "soft" mode of an hour and a half during the lunch break: the participants will follow the chefs in the preparation while they consume what is prepared in mode social eating.

And so the lunch break becomes a refreshing and fun moment, to meet new people as well as new recipes and cooking tips! Moreover, one Saturday a month will be proposed specialized routes of 8 hours, training courses related to food blogging and events open to the public.

Meanwhile, the small cooking schools grow. From his new one headquarters it will give further impetus to the development project on the territory launched last autumn, which includes the opening of other schools in the Sale & Pepe brand in Italy and abroad, first of all the newborn ELNÒS Kitchen by Salt and pepper at the ELNÒS Shopping Center in Roncadelle (Brescia): a structure of over 300 square meters, inaugurated in December and active 7 days a week with a rich calendar of courses and events.

The complete schedule of courses and appointments scheduled at the Cooking School of Salt and pepper is online at: www.scuoladicucina.it.

Carra Traverso Saibante
January 2019

DISCOVER SALE & PEPE COOKING COURSES

Rustic pie with basil, cherry tomatoes and PGI Felino Salami – Italian Cuisine

A savory cake with a summer flavor, flavored by the presence of Salame Felino PGI, excellence of the Emilia region!

Felino is a town in the province of Parma, which has given birth to one of the finest cold cuts of the Italian culinary tradition: Salame Felino PGI. Although the first discoveries of this salami date back to the first century AD, we must wait until 1905 to see the definition of "Salume Felino" for the first time in the Italian dictionary and 1927 for "Salame Felino", to identify a salami. produced in the province of Parma, a land that has managed to keep intact and then pass on the tradition of production of this sausage.

This cylindrical sausage uses only cuts of meat from highly selected pigs, then minced with the meat grinder and kneaded with salt, pepper in grains and / or chopped, crushed garlic, wine and sugar. With a sweet and delicate taste, it is advisable to keep it in cool and dry places, or in the lower shelves of the refrigerator, and consume it in a short time, to enjoy it at its best.

It can be served sliced, cut into "flute's beak", oblique to the axis of the salami and about half a cent thick, to taste it alone with a good glass of red wine, or used as the main ingredient of a savory cake like this , in which the sweet and delicate taste of Salame Felino PGI goes well with the versatility of tofu and the taste of vegetables.

Ingredients

350 g browse
1 red onion from Tropea Calabria
1 zucchini
1 aubergine
10 cherry tomatoes of various shapes and colors
6/8 slices of Salami Felino IGP
1 bunch of fresh basil
100 gr tofu

Method

Cook for a few minutes the red Tropea Calabria onion cut into slices in a saucepan with a little oil.
Repeat the operation for the zucchini and the aubergines cut quite fine.
Roll out the dough on a lightly floured surface and shape it into a round shape. Sprinkle with the sautéed vegetables and add the tomatoes of various colors cut in half leaving the petiole attached.
Add the slices of Salami Felino PGI, a drop of oil and inform at 180 ° for 20/30 minutes.
Just before removing the cake from the fire, quickly cook the basil in a pan with a little oil until it is crispy.
Remove the cake and finish with the basil leaves, a drop of oil and sea salt.

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