To prepare tartlets with apples and almonds, let the short pastry thaw. Peel the apples and cut them into cubes. Make 40 g of butter in a frying pan. Skip the apple cubes, then add 2 tablespoons of honey and cook for a couple of minutes. Roll out the pastry on a lightly floured pastry board. Coat 12 lightly buttered boat-shaped molds with it. Cook the boats in the oven at 190 ° for 12 '. Remove them and fill them with apples. Sprinkle with toasted almonds in the oven and sprinkle with icingsugar.
A recipe for not giving up pasta even when we pay attention to the line. Let's condiamola with seasonal ingredients, healthy and light, but tasty
Autumn, want to comfort food: take refuge in a pasta dish is also granted to those who are attentive to the line, just choose the right type and a healthy seasoning, light and low in calories that does not make us renounce to taste.
ZenPasta suggests a recipe with its own penne rigate with organic durum wheat semolina, konjac flour and fiber vegetable, with 50% less carbohydrates and 40% less calories. How to taste them? Let's take a seasonal vegetable such as broccoli, rich in mineral salts, vitamins, fiber, with antioxidant properties and an ally for lung health. We combine the almonds that help us fight cholesterol and osteoporosis. And with these two ingredients we prepare onecream tasty to dress pasta with.
The recipe of penne rigate with broccoli and almond cream
Ingredients for 2 people
130 g of ZenPasta striped pens About 180 g of broccoli 1 clove of garlic 2 tablespoons of extra virgin olive oil 6 fresh basil leaves 1 tablespoon grated parmesan 20 g of peeled almonds 10-15 g of flaked almonds Salt to taste.
Method
Clean the broccoli and cut it into small florets. Fill a pot with water and bring to a boil. Add some salt and cook the broccoli for about 10 minutes. If you prefer you can also opt for steam cooking that preserves all the nutritional qualities of broccoli. Drain them as soon as they are cooked. Keep the smaller florets aside and transfer the rest of the broccoli to the mixer with a tablespoon of oil, a clove of garlic, basil, and parmesan. Whisk everything, adding a little cooking water if necessary to obtain a smooth and homogeneous cream.
Meanwhile cook the pasta. You can use the same cooking water as broccoli. In this way the pasta will be even more tasty. Drain it al dente and season it quickly in a pan with the broccoli cream, the florets you have kept aside and the lightly toasted almonds. Serve hot.
Harvested between August and September, when they have reached full maturity, they are one of the main ingredients of Mediterranean cuisine. They fight wrinkles, are useful against cholesterol and also perform anticancer functions
They fight wrinkles, they are useful against cholesterol, they are suitable for pregnant women and are used to prevent osteoporosis: they are almonds. Perhaps the only real contraindication for this extraordinary seed is that we should not overdo it in consuming it. For the rest it is simply one of the most used ingredients in typical Mediterranean cuisines, brings a series of unsuspected benefits and above all is very good.
Fresh almonds.
Time to harvest the almonds
Despite being native to central Asia, almonds have perfectly adapted in Italy thanks to its temperate climate and are harvested during the period. between August and September when they have reached full maturity. The almond tree plant in fact, from the scientific name of Amygdalus Communis, it is characterized by three different qualities. There Sativa, which produces a sweet seed with a hard endocarp, represents most of the species cultivated because the seed is edible and is used in the kitchen both when it is still fresh and when it is dry for the preparation of numerous dishes, but also for the realization of one typical flour, and finally for the extraction of almond oil. A second quality is theAmara, which is characterized by its very bitter and inedible seed, if not following a difficult treatment (not recommended) due to the presence of amygdalin that develops hydrocyanic acid. A third variety, the fragilis, has a sweet seed and a fragile endocarp. If the qualities are limited to three types, the same cannot be said of the varieties for which there are over 20 based on the production, the flowering period, the percentage of double seeds (less useful from the commercial point of view), and the geographical origin. To simplify, we can say that most of the Italian national production is territorially linked to Puglia and to the Sicily but it is precisely a simplification.
The properties of almonds
Almonds have a high nutritional value thanks to the presence of protein, vitamins (especially B and E), fats and mineral salts such as magnesium, phosphorus, potassium and iron: in particular 55% fat, 25% protein and 20% sugar. And although there are still no exhaustive scientific studies on the benefits of almonds, it is believed that thanks to the presence of polyphenols, natural antioxidants, they are capable of slow aging especially fighting wrinkles. The presence of phytosterols and fibers helps against cholesterol. But, and is perhaps one of the lesser known features, almonds for the content of folic acid they are suitable for pregnant women. While for the richness of minerals they are effective against osteoporosis and thanks to a small amount of laetrile they also perform anticancer functions. Another characteristic not to be overlooked of almonds is that they do not contain gluten therefore they are particularly sought after in the preparation of food by those suffering from celiac disease. Never, however, abuse almonds: being made up of fat and sugar, exaggerate can lead to accumulate a few extra pounds. In general it is not advisable to exceed 8-10 almonds a day.
Almond milk, flour and oil
Almond milk it is one of the most popular beverages among the Mediterranean countries. Thanks to the qualities of this seed, almond milk is one particularly energetic drink: it is a sort of sweet syrup that is obtained from almond paste, served lengthened with very fresh water. Almond flour it is obtained from shelled and peeled almonds. Often the seeds are ground that cannot be easily marketed because they are broken in the harvest. However, the advantage of almond flour is that in the process of chopping and reducing into powder it does not lose its nutrient capacity and its energy values so the flour has become a excellent ingredient for baked and confectionery products. Mixed with sugar, this flour allows you to prepare almond paste, which is used in particular to decorate or cover cakes, but it is also renowned for the preparation of a typical sweet like macaroons. Mandole flour with the addition of sugar and water is also the basis of marzipan, also known as royal pasta. Almond oil: The properties of this fruit do not stop on the food side but continue on that too aesthetic. The oil extracted from this precious seed is in fact owned moisturizers and emollients therefore very useful for dry skin but also against stretch marks and finally thanks to the richness of vitamins it is considered essential to reinvigorate the hair especially those prematurely white or affected by dandruff.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
