Tag: alternative

Canned pasta and salmon, the alternative to the usual tuna – Italian Cuisine

The most delicious ideas to transform a canned product into a pasta and salmon with a unique and unmistakable taste

No tuna today. We ate it yesterday (and also the day before to think about it) in a very good pasta and today we don't want to do an encore. How to replace that simple desire for the sea, for freshness and for a summer first and easy? With canned salmon, of course. A product that is too often overlooked and instead perfect for dressing penne, spaghetti, tagliatelle, farfalle, fusilli and much more.

Because canned salmon

We chose it to prepare pasta salads, hot dishes and light and tasty first courses because it does not require cooking, it can be easily dosed and always available. Just like canned tuna, it is available in oil and natural versions and has a very long expiration date.

The light choice

If you want to prepare a fresh and low-calorie first course, we advise you to focus on natural salmon. Eliminate the liquid well and let it drain lightly before seasoning the pasta. You can also add it to the other ingredients of the seasoning in the pan, but be careful. Being already cooked, it tends to dry out a lot if you spend a lot of time in pots and pans. Better to add it to the last one.

Long live the cream

The classic recipe of pasta with salmon and cream is very good even if prepared with this canned product. You can dress tagliatelle, penne and farfalle with cream and salmon and everything will be even better if completed with a handful of chopped parsley or a generous amount of pepper.

Cold is good

Canned salmon is perfect for seasoning pasta salads and light and summer cold pasta. It goes well with ingredients like cherry tomatoes, mozzarella, corn and olives, but it can also be added to shrimp and squid to prepare a pasta salad that smells of the sea. In this case, the extra touch is a splash of final lime accompanied by a round of oil and a few rocket leaves.

In the gallery above, instead, our classic recipes based on pasta and smoked salmon.

advice and alternative recipes to make it delicious! – Italian Cuisine

Which rice should I use? How much should you cook? How do you make it cool and what condiments to use? Here are all the answers to your doubts about how to prepare the rice salad

The cold rice it is a must-have course on the summer table. From a certain point in the year on, in fact, due to the high temperatures, one is forced to greet the risotto to welcome the tablerice salad. Easy to prepare a little early, fresh, and even light, it is the ideal dish to take to the office, but also to the sea or in the mountains for a packed lunch. And then keep in the fridge for two or three days. To avoid turning rice salad into a shapeless and sticky ball, here are some tips on how to prepare it and what are the ingredients that best match it.

Tips for preparing rice salad

First, it is essential to choose one type of rice that keeps cooking well. The best are the Ribe, the Basmati and the Venus, which with its black color will make the dish, as well as good, even scenographic. Avoid the Carnaroli, more suitable for risottos. Another important step for the success of the recipe is the rice cooking. Better boil it in boiling water and drain it al dente, if not even a couple of minutes before the time indicated on the package. For cool the rice do not rinse it in cold water but drain it, pour it into a baking dish and place it in a bain-marie in the sink. As for i condiments, should be added only when the rice is completely cold. It is also advisable not to exceed and avoid pre-packed in oil or vinegar, but to favor fresh ingredients. The mayonnaise, instead of putting it in the rice salad, it is better to add it with a teaspoon to your plate. Here are three recipes for cold rice where taste and calories are in balance with each other.

Cold rice with lemon-flavored tuna and zucchini

For the cold rice with tuna and zucchini flavored with lemon, get 300 grams of rice Basmati, three zucchini, 150 grams of tuna in oil drained, a lemon, a bunch of thyme, oil, salt and pepper. Boil the rice and let it cool in a bain-marie. Meanwhile cut the zucchini into cubes and make them jump in a pan with a little oil. Season with salt and pepper, cook for a couple of minutes and deglaze with the lemon juice. When both the rice and the courgettes are completely cold, pour them into a bowl, add the tuna in oil, the thyme, the lemon rind and mix everything.

Cold rice with grilled vegetables

With this cold rice with grilled vegetables bring the vegetable garden to the table. To prepare it you need 300 grams of rice Ribe, a pepper yellow, one aubergine, one zucchini, a slice of garlic, salt, oregano and pepper. Wash and dry the vegetables. Cut the courgettes and aubergines into thin slices lengthwise and grill them on the previously heated cast iron plate. Cut the pepper into strips and roast this too. Then put them in an airtight container, after dressing them with oil, salt, oregano and garlic and leave in the fridge for a couple of hours. Boil the rice and when it is completely cold, add the vegetables. Mix everything well and let the rice salad rest for another half hour before bringing it to the table.

Venere rice with salmon, rocket and citrus fruits

THE'Venere rice salad with salmon, rocket and citrus fruits it is not only good, but it is also light and healthy. To prepare it you need 300 grams of Venere rice, 120 grams of smoked salmon, 30 grams of rocket, the juice and rind of an orange and a lemon, oil, salt and pepper. Boil the rice and before cooling it in a bain-marie season it with the oil and the juice and the lemon and orange rind. Cut the smoked salmon and coarsely the rocket into thin strips. When the rice is completely cold pour the ingredients into a bowl and mix everything together.

How to use alternative 00 flour in the kitchen – Italian Cuisine

There are many types, some even gluten-free, and should be integrated into our diet to recover so many nutrients that are lost in refined flour. And to ward off the onset of diseases like diabetes or obesity

The flours are not all the same, there are refined, wholegrain, with or without gluten, each with a particular wealth of nutrients that helps our health. Learn to use the alternative flours wheat 00 is useful for taking on different nutrients and allows you to revisit even the most traditional recipes in a more healthy way.

Better to vary

The most common and used for savory and sweet preparations is 00 wheat, among all that less rich in nutrients: the refining processes to which it is subjected deprive it of fibers altogether, with the result that the starches it contains are more easily assimilated. This causes a rapid rise in blood glucose levels, resulting in an increase in insulin, the hormone that helps cells take advantage of glucose to produce energy. Important levels of blood glucose and insulin in the body can predispose, over time, to the development of metabolic diseases such as obesity or diabetes. For this reason it would be appropriate to learn to use other types of flour, less refined and richer in nutrients.

Of rye, spelled, millet and other whole grains

The secret is this: choose wholemeal flour, because they preserve all the nutrients present in the germ, the soul of the grains (rich in mineral salts, amino acids and vitamins) and in the bran (the part that covers every grain, rich in fiber). There are several, each with features that make them perfect for preparing desserts, pizzas or pasta. Let's see some of them.

Whole rice flour

It is light and rich in starch perfect for making cakes. Gluten-free, it is a valid alternative to wheat for those suffering from celiac disease and is perfect for preparing pasta or gnocchi. It is excellent as a thickener for creams or puddings.

Whole rye flour

This flour is used to prepare the black bread, typical of some Italian regions such as Trentino. Combined with spelled flour and whole wheat it is useful for the preparation of biscuits and breadsticks.

Quinoa wholemeal flour

With quinoa you get a flour that you can prepare with cookies or cakes, suitable for those suffering from celiac disease, because quinoa does not contain gluten. It is rich in mineral salts such as calcium, iron and potassium. Combined with spelled or oat flour, it is excellent for preparing fresh pasta or savory products.

Whole oat flour

It is rich in fiber and the products made with this flour have the characteristics of being very filling. It is often used together with spelled flour to make bread or baked desserts. It is also used as thickener for creams or velvety.

Whole millet flour

It is perfect for those suffering from celiac disease because it is gluten-free. Has a taste that tends towards sweetness, it is very digestible and is also used for feeding newborns. It is also a source of silicic acid, which plays a very important role on the immune system.

corn flour

It is obtained by grinding corn grains and differs depending on how refined the grinding process is: bramata has the largest grain and is used to prepare polenta; the foil is finer and used for less consistent cakes or polenta; the corn comic is the finest one, perfect for confectionery.

Whole wheat barley flour

This flour has a very low glycemic index, is low in gluten and therefore is not suitable for preparing bread unless mixed with others. It is recommended to do fresh pasta and in some regions (and in some African cuisines) it is used to make the cous cous instead of durum wheat semolina. It is rich in mineral salts like calcium, iron and phosphorus, and is recommended to women because it stimulates the production of breast milk.

Kamut flour

Excellent to use for pizzas, bread, cakes or biscuits, Kamut flour is rich in lipids and therefore very energetic. Contains gluten and is not recommended for those suffering from celiac disease. Perfect for preparing the carrot cake or the classic jam tart, is more digestible than wheat.

Gordon Ramsay Recipes