Tag: absolutely

In the spring you absolutely must try the frittedda – Italian Cuisine

An ancient Sicilian dish that can change your point of view on spring cuisine. Because here tradition is synonymous with innovation, just like Edison – the first energy company in all of Europe with over 135 years of artisan excellence and industrial records

This is not an omelette, it is a frittedda. No mistake, frittedda is a typical Sicilian dish. It is very simple, full of flavor, fast, healthy and in season: as the kitchen should be. From Palermo to Catania, each house is prepared differently, there are those who serve it hot as an appetizer, those who serve it as a side dish, those who take it to picnics or serve it at buffets. There are those who add mint, some fennel, those instead of sweet and sour experiment with a little lemon zest and a sprinkling of black pepper. It is a contemporary dish and an ancient recipe at the same time … because sometimes you don't need to look far to make innovation.

La Cucina Italiana, the first culinary magazine in Italy, knows it well, just like Edison, historic Italian company always committed to anticipating the future. Together they tell the Italian gastronomic heritage to make it live in the present, looking to the future and to a world, and an increasingly sustainable cuisine.

Ingredients for 4 people

450 g of shelled beans
250 g of shelled peas
4 artichokes
1 fresh spring onion
1 lemon
1 teaspoon of sugar
3 spoons of vinegar
Oil
salt
pepper

Method

Shell the beans and peas, clean the artichokes keeping part of the stem, cut them into wedges and put them in water acidulated with the juice of a lemon.

Finely slice the onion and brown it in a large pan with 4 tablespoons of oil for about a minute, then add the drained artichokes and continue cooking over high heat for 5/6 minutes, sprinkle with a ladle of water, if necessary.

Add the beans and peas, salt and pepper and add a little more water, if necessary. Continue cooking for 10 minutes.

Meanwhile chop 5 or 6 mint leaves, add the mince, a pinch of sugar and 2 tablespoons of vinegar one minute before the end of cooking. Serve warm accompanied with slices of homemade bread.

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Whims at the table: what to do and what is absolutely better not to do? – Italian Cuisine

Sitting at the table all together, when there are children in the family, it may not be a peaceful moment. How to deal with their whims and have quiet lunch?

If in my dreams the moment of the meal is that of family sharing of the day, I often clash with the whims of my children, who are in full affirmation phase of their self. "The television at the table is not seen!" And off with the scripts to turn it off. "You eat seated compound." And they challenge me by sitting crooked. "Hold your fork well!" And they take the food with their hands. I mean, I know moms can understand, but the 3-8 year phase can be complex to manage, especially at the table. How to deal with their whims? Here are some ideas, the result of much, much experience in the field …

5 tips to avoid tantrums at the children's table

1. Try to have dinner together, in a relaxed and serene atmosphere, with the TV off and involving the child in family chatter and giving importance to the story of his day.

2. Involve them in the preparation of the dinner, both by cooking together and asking to set. It is the best way to avoid tantrums during the meal because they feel satisfied and considered for what they have done.

3. If he refuses a dish, do not scold him immediately. Screaming and getting alarmed is of little use. Ask why he doesn't want it and try to find an agreement, for example by inviting him to taste it in exchange for a portion of that dish they prefer. Don't give in to blackmail though, tasting is essential!

4. Don't expect them to sit for long. Children are naturally hyperactive. It is essential that they understand that the moment of the meal is important and one must be composed, but if the dinner continues and they have finished, do not force their patience.

5. The game of the 3 rules: applies at the table, as in the rest of family education. Giving children many rules confuses them. Better to think of 3 and repeat them to the child so that you memorize them. For example: you sit well, you taste everything, you get up only when you are finished, with the permission of mom and dad.

The best menu for children aged 3 to 8

The food that you put on your plate is essential to avoid whims. But if on the tricks to make the children eat the parents they can indulge themselves, it is fundamental offer them a balanced and suitable menu both to their abilities and to nutritional needs. Some children, especially around 3 years of age, are not fully able to manage chewing, so we must facilitate them in taking food. While for them calorie requirement, for a child of the age group 3-8 years it ranges from 1350 to 1800 calories per day. The ideal menu for this age, also recommended by nutritionists, includes a breakfast with partially skimmed milk and biscuits. For lunch instead we can choose a past of lentils with pasta and a seasonal fruit. While fish is the right choice for dinner, for example sole or cod, with cooked vegetables, bread and fruit again.

And a snack?

Do not forget the snack, another fundamental meal for children. A comfortable solution, to be consumed even outside the home and with balanced nutritional values is Unduetris Merenda di Citterio with cooked ham: contains apple puree, breadsticks and sticks with cooked ham. Children will have the right amount of vitamins, carbohydrates and proteins, that is energy to spend playing and having fun, and there will be no caprice that keeps with such a snack!

Mushrooms: 15 recipes to try absolutely – Italian Cuisine

Fragrant, fanciful and with character, mushrooms are often not an extra ingredient, but the main ingredient of the dish. They are exalted with i right combinations, enhanced by the best consistencies and enjoyed in their dense and precious flavor.

And then, after having chosen and cleaned, all that remains is to cook them without any prejudice, so as not to relegate them to the already known presence in the most fragrant of risottos. Here they are then in broth, in Cantonese, in ravioli, battered, with meat, fish, eggs and pumpkin.

Our 15 recipes based on mushrooms

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Broth with mushrooms, peanuts and nepetella