Tag: American

Buffalo wings – American fried chicken wings – Italian Cuisine

Buffalo wings - American fried chicken wings

Take the chicken wings out of the fridge, so that as you proceed with the other preparations they come to room temperature (they will cook more evenly).
Prepare the Buffalo sauce: put all the ingredients in a saucepan, stirring with a whisk, and cook over medium heat, continuing to stir, until it comes to a boil and begins to thicken, then remove from heat and combine in a large non-stick pan. with the melted butter (40 g), beat to make it uniform, then let it cool.

Now prepare the gorgonzola sauce: combine all the ingredients in a bowl and mix, melting the gorgonzola well (if you prefer, you can use a blender).

At this point you can fry the wings in hot oil, turning them to brown them evenly, and then draining them on kitchen paper.

Dress the wings still hot with the Buffalo sauce, stirring gently to make them cover evenly.

The Buffalo wings are ready: serve them immediately, with the gorgonzola sauce on the side.

Strawberry Grapes or American Grapes? Let's find out! – Italian Cuisine


Very sweet taste, reminiscent of strawberry thanks to the aromas it contains, but no more caloric than other varieties


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But it's called "strawberry grapes" or "American grape"? We tell you: it is correct to call it both ways, or if you prefer you can also call it "Isabella grapes”, The greengrocers will understand you anyway. As its name suggests, this sweet variety of grape comes directly from overseas, more precisely, its first appearance in Italy is recorded in the distant 1825. Today, its cultivation is mainly concentrated in Piedmont in the areas of Cuneo and Vercelli. Yes, we know, they are lands with a rather harsh climate, but thanks to its resistant structure, the strawberry grape plant perfectly resists the cold and is able to give us very sweet grapes every year. Have you also thought of dark colored bunches? It's normal. We are used to thinking of strawberry grapes as a black-purplish fruit, while strawberry grapes can also be white (characterized by a more acidic flavor) or early white (very sweet).

The benefits of strawberry grapes
It is fruit, and as such it is good for you. No doubt. Nutritionists inform us that it is very rich in vitamins of group A, B, C and mineral salts such as potassium, calcium, phosphorus, manganese and magnesium. The richest part of properties is the peel (as well as the rest of fruit and vegetables) in fact, it contains polyphenols and flavonoids that protect our cardiovascular system. Not only that, the peel also contains resveratrol, a substance that inhibits the formation of blood clots.

When are strawberry grapes harvested?
The strawberry grape harvest period is very short: it starts from the second half of September (very soon!) Until the beginning of October. The berries are very delicate, once harvested they last about 10 days if stored correctly in the refrigerator, or at most 3 days if stored at room temperature.

Fragolino wine
But do you know that the production and marketing of the Fragolino wine is it regulated by European legislation? Yes, the strawberry grape is not part of the vitis vinifera, or that quality of vine suitable for the production of marketable wine; rather, it is part of the family of vitis labrusca, a type of table and wine grapes. And here you will ask yourself "but if both types of vines can be used to produce wine, why is Fragolino not marketable?" We tell you. For the legislation Italian and European, the wine that can be purchased must come exclusively from grapes belonging to the vitis vinifera category, therefore, since strawberry grapes are part of another category of vines, the production of Fragolino and its consumption are only linked to that familiar. Not only that, strawberry grapes naturally contain a much higher level of methanol than the classic wine vine.

Strawberry grape jam
190714 "src =" https://www.salepepe.it/files/2021/09/uva-fragola-@salepepe.jpg "width =" 210 "style =" float: left;Sweet at the right point, never cloying
. Excellent to spread on a fragrant slice of freshly baked bread, to fill pies, brioches or to flavor yogurt.
You will need them 1 lemon, 1.2 kilograms of fracola grapes and 600 g of cane sugar.
Let's begin!
1. Shell the grapes and put them in a saucepan with 1/2 glass of water. Cook the berries over high heat for about 5 minutes and mash them with a spoon. Remove from the heat and pass the grapes through a vegetable mill to remove the skins and seeds.
2. Pour the sugar into a clean saucepan, add 1/2 cup of water and bring to a boil, stirring until the sugar has dissolved. Add the filtered lemon juice and the previously prepared grape juice. Continue cooking for another 20 minutes, stirring often.
3. Check the cooking point of the jam, by cooling a teaspoon in the freezer, if it becomes firm, put it in immediately, seal tightly and turn the jars upside down on the work surface.
4. Turn the jars only when they have cooled completely.

September 2021
Giulia Ferrari

Posted on 17/09/2021


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Batata, the American potato from Salento – Italian Cuisine

Batata, the American potato from Salento

Try asking a Salento what it means roasted potatoes in front of the fire as a dessert on long winter evenings

In Salento there is a potato that is different from all the others. It is the sweet potato, pink outside, orange inside and with the flavor and texture of pumpkin. In short, a special product, with which you can really do everything, even the first beer with potatoes that has ever been made in Italy.

Short presentation of the sweet potato

Like almost all potatoes, sweet potato also has origins American. It has been grown in Salento for years, particularly in the municipalities of Salento Greece such as Calimera, Sternatia, Corigliano, but also Surbo, Trepuzzi or Frigole, where in the summer they hold a festival in his honor. In short, the sweet potato has fully entered the territory products, so much so that every country claims to belong to it. After all, how to blame them, given its countless uniqueness, such as color: pink outside and inside with different shades ranging fromOrange to yellow, depending on the variety, which have increased over time as a result of crossings and grafts. Then the flavor and consistency: with closed eyes it is easily confused with pumpkin, such is the similarity; it is not by chance that it is also called sugar potato. For all these characteristics, the Salento sweet potato has great versatility in the kitchen, even (and above all) starting from breakfast.

The sweet potato in the kitchen

Batata is present in the kitchen all year round, but is consumed mostly in autumn and winter, especially during the Christmas period. For the people of Salento it is linked more than anything else to a moment: the one that has passed in front of the fire to roast baby potatoes in aluminum foil, to be consumed both as a meal and as a dessert; the same ones that you can also eat for breakfast, perfect with bread and jam. In this regard, another use of the yam is in the jams, also as a basic ingredient for the preparation of many desserts. Alternatively, it also lends itself to more classic recipes, such as the mashed potato of sweet potato, cooking al sauce of tomato or, again, the timeless batatina fried: in this case the important thing is to cut it thick (keeping the peel) and then cover it with salt or sugar depending on the note you want to accentuate. But it's actually great on its own too, because the sweet potato doesn't need anything. In America, on the other hand, it seems to be very common in the stuffing of turkey during the Thanksgiving holiday. And finally, there are also those who had the brilliant intuition to make the most of it by making us the first potato beer that has ever been produced in Italy. It is Francesco Caprioli, one of the most passionate and expert on beer in Puglia.

From celiac disease to the idea of ​​a beer with potatoes

Francesco Caprioli, a native of Brindisi, has lived for years in Lecce where he works as a computer scientist and produces beer for passion. It all began more than 20 years ago, when fermentation kits were in fashion and Francesco started organizing home brewing contests with colleagues. From there a series of right encounters. First with Luigi Serpe, then brewer of the Maltovivo brewery with whom they gave life to Noscia, one of the first American Pale Ple in Italy. Then with Bruno Petrosillo, with whom he founded the Birsiòp di Lecce, the first beer shop in Salento and the only shop in Puglia specializing in craft beers, including Birra Salento. Then it was time for the Slow (e) Motion project which attracted the interest of Teo Musso, with whom three beers produced in the Baladin brewery (Beggia, Pizzica and Taranta) were born. In 2009 Francesco founded together with Roy Paci I Birrogastrofonici, an itinerant sensory laboratory, with the aim of making cooking and sound interact in a neosyncretic way. But it doesn't stop there. Francesco, being celiac, he had always had a fixed thought: to produce a beer with the lowest possible gluten content. So, after the best millet beer, the idea of ​​a potato with potatoes was born and the consequent collaboration with microbrewery of the Masseria Ospitale, the right place for those who love to research and experiment in small quantities in this field.

Like Batata Juice, the first beer with potatoes produced in Italy

The idea was born one day while Francesco is cooking the potatoes in the oven. During cooking, he smells aromas similar to those of malt and senses that it could be a product that is right for him, ideal for his purposes. "In fact, the potato favors the abatement, and not the zeroing, of gluten". Thus begins a series of experiments, first treating it as a raw cereal, then completely changing the method, up to the (secret) one that gave birth to the Batata Juice of the Masseria Ospitale, produced only with organic ingredients at the Gruit brewery in Brindisi (under the supervision of the master brewer Carlo Ancona) and released for the first time in full lockdown, in April 2020. "I think no one has thought of it before because it is extremely difficult to produce a beer with potatoes. This is why we want our recipe to remain secret, because to get to our goal there was really a very long job behind it ". The success, however, was immediate: a balanced, fresh, light beer with a dry cut, where the potato is recognizable, but not too much, and above all only for those who already know it. In short, a beer that does not fear combinations and that for this reason has also thrilled the great expert Maurizio Maestrelli: «In autumn, when I was a kid and the television was black and white for only two channels and certainly not for 24 hours, I used to eat sweet potatoes and drink wine must, which was very good as long as you didn't overdo it. Now Francesco brings me this creation of his, the Batata Juice, which contains precisely those potatoes that we called “American”. Removed the saudade effect and a certain reluctance as an elderly drinker, I can say that I was really impressed. The scent reminds me of the tuber in question and the sweet tendency is quite evident, but the saison yeast with its typical spiciness and that gentle peppery touch, avoids any crush. Finally, the word juice must not mislead because it is beer, and not fruit juice. In two words: liked it very much! .

Meanwhile, at the microbrewery of Masseria Ospitale, together with Oronzo Trio, experiments continue with other beers, such as the one with a symbol of Salento present everywhere, namely the prickly pear, always with a view to making the most of all that the Salento area offers. And that is no small feat, indeed: we are only at the beginning.

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