Tag: autumn

10 autumn ideas to season fresh pasta – Italian Cuisine

How to prepare fresh pasta in three minutes with Marcato's Pasta Mixer and our tips to experiment with good seasonal dishes like those of grandma

Eggs and flour. Water and flour. Sometimes it takes little to create a magic that can warm every heart. Around the table of all time, all gathered for a great occasion. Nestled on the coffee table for a night for two to live with joy and slowness. Or why not, Sunday. Where fresh pasta is the true guest of honor.
Who knows how to combine simplicity and taste, it is never out of place and everyone likes it. Especially now that temperatures start to fall and dishes can become more full-bodied. Now that he lingers more willingly at the table and you can fully enjoy the scents and vapors of the kitchen, which becomes the beating heart of the house every time we turn on the stove.
And now that we have abandoned the summer ingredients, what is left for us to season our fresh pasta? Among an endless list of raw materials, we have chosen the perfect ones to interpret ten seasonings of season and say that autumn is beautiful, between a taste and another.
But before thinking about recipes, we prepare fresh pasta like that of grandma. In 3 minutes.

The Pasta Mixer system

Simulate the manual processing of pasta. Marcato started from this need for the creation of a perfect machine for make fresh pasta and the basic dough of pizzas, biscuits and bread. Pasta Mixer is therefore different from the planetary and offers a traditional mixture going to mix the ingredients on the bottom through the central blade. The result is the same as the one we get to work the ingredients with our hands. But in three minutes.
After pouring the ingredients into the machine, it takes three minutes because the dough is ready for final processing. And here, if we have chosen to create fresh pasta, we can count on a range of accessories perfect for cutting in different formats such as fettuccine, tagliolini, capellini, lasagne, lasagnette, spaghetti and trenette.

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10 seasonings for the autumn

And now that we have prepared fresh pasta in 3 minutes, it remains all the time to decide which condiment to combine it with. In the gallery below, a collection of perfect ideas to make your next dish unforgettable.

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How to store fresh pasta

With Marcato's Pasta Mixer, preparing fresh pasta is simple and immediate. Why not prepare a little more for the next few days? One of the easiest ways to store it is to put it vacuum within three hours of its preparation. In this way we can keep it in the refrigerator for up to ten days.
If you do not have the vacuum machine, you can think of the method of the freezing. In this way it will last up to three months, compared to 48 hours of the refrigerator. But the most traditional method of preserving fresh pasta is that of desiccate. For the operation to succeed in the best way it is important to spread it on the appropriate ones accessories such as Tacapasta Marked. Your long sizes will dry perfectly in a couple of hours.

Autumn: here's what to eat to help your hair – Italian Cuisine

Autumn, it's time for dry leaves, melancholy colors, mushrooms, chestnuts, but also … ruined hair.

Brittle, stringy, weak: the hair in autumn suffer, and nutrition affects their health
The hair is combed and whole strands of hair remain in hand. Not to mention the weakened tips and the consistency stringy: the hair at the end of summer suffers and all the problems it can have, from fall to dandruff, tend to appear precisely in this delicate season. But beyond the balms and shampoos, oils and treatments, even the food affects the health of the hair and trichology now also looks at food.
Citrus fruits is quinoa if the hair falls, cocoa to fight dandruff, eggs and cheese if they are weakened, lentils if they are fats and berries to rejuvenate them. These are some of the wisest tips on hair health.

The hair is made of creatine, which is composed of amino acids that can not be reproduced by the body and can be consumed through food
But how does food influence the well-being of the crown? First of all it must be said that nutrition influences everything, not just the hair and is the basis of any form of well-being or discomfort. In addition, the hair is made up of various elements, including water, fats, trace elements, and proteins. Among these latter is keratin, which ensures strength and vigor, is composed of two essential amino acids, cystine and lysine, which the organism is not able to reproduce and which it takes through food.

Yes to foods rich in proteins, vitamins, minerals, and to those that contain essential amino acids, selenium and antioxidants
So at the table, thinking of our hair, we should take care especially of the presence of protein-rich foods, vitamins, minerals like iron, chromium, magnesium, zinc, copper and sulfur. And again those that contain essential amino acids, selenium and antioxidants.

Citrus fruits, milk, almonds, walnuts and cabbage against the fall
In particular to combat the fall and fortify them are indicated citrus fruits, milk, almonds, walnuts and cabbage, thanks to their rich supply of vitamin B7.

Spinach, legumes and quinoa to counteract the weakening
While in general to combat its weakening, spinach, legumes and quinoa are strongly suggested.

Cocoa, eggs, cheese, fish and potatoes if they are weak
If they are weakened, however, cocoa is good and in general all foods containing antioxidants such as zinc, contained in eggs, cheese and fish, and like copper, contained for example in potatoes.

Lentils and mushrooms if the foliage is particularly oily
If your hair is still particularly fat then you will have to look for vitamin B6 and eat plenty of lentils and mushrooms.

Lots of fruit, vegetables and water to counteract the dryness and berries to keep your hair young
If the hair is dry, just common sense: lots of fruit, of any kind, vegetables and water. Finally remember that even the hair grows old and for a young man is always a nice feast of berries.

What to avoid: an unbalanced or low protein diet, sugars, refined cereals and starchy foods with preservatives
The guide in addition to recommending what to eat also dispenses recommendations to the negative, on bad habits and the behaviors to avoid: no to an unbalanced or low protein diet, no to sugars and no to refined cereals and to starchy foods with preservatives, poor in minerals and vitamins and without proteins.

Emanuela Di Pasqua,
9 October 2015
Updated by Marianna Tognini
orOctober 2018

Cod in persimmon sauce, and autumn becomes supportive – Italian Cuisine

It is not the first year that La Terrazza restaurant in Via Palestro, in Milan, joins the initiative Restaurants against hunger, thanks to which 2 euros for each 'solidarity dish' ordered go to support the projects against hunger for combat child malnutrition in the world.

The manager is always him, sous-chef Stefano Piccinini, who has had carte blanche in the recipe to propose: white paper that is filled with his creativity and so was born a dish designed specifically for restaurants against hunger, the Brandade of cod, persimmon sauce, caramelized onion and polenta chips.

The menu La Terrazza di Via Palestro – restaurant that shows the biggest covered terrace in the heart of Milan – is always there strongly seasonal and the 2018 launch of the solidarity campaign (which will last until December 31st) coincided with the season menu change. Between a "Bresaola di kobe" and a "Splintered scallops with pomegranate sauce and organic toasted seeds", in the first few days when the Brandade appeared in the list of appetizers, has already met the patrons of the patrons: a dish made to arouse curiosity, which customers choose for the particularity of the proposal and then are happy to know that what they pay to taste it will go to charity, at least in part.

After the linguine with coffee & sea urchin by Cristina Bowerman, here is the recipe of Stefano Piccinini, which combines other two strong elements and each other normally outsiders such as the delicious autumn persimmon and cod (for those who still have doubts about the difference with the stockfish, the answer is here).

Brandade of cod, persimmon sauce, caramelized onion and polenta chips

Ingredients:

800 g desalted cod

300 cl milk

2 persimmons

1 red Tropea onion

1 shallot

200 g polenta

30 ml apple vinegar

100 ml of water

60 g granulated sugar

Salt, pepper QB

Method

In a saucepan add a little oil and the previously chopped shallot, brown, add the cod cut into small pieces and deprived of the skin and milk. Bring everything to a boil and turn off the heat.

Meanwhile, take the persimmons, peel them and put the pulp in a sieve in order to obtain a smooth and homogeneous sauce. For the sweet and sour onion take a saucepan add the sugar, water and vinegar brought to a boil add the peeled and peeled onion, leave to soak for about 8 min.

At this point the cod will be cooked, drain it from the milk and blend adding a little 'cooking milk and a drizzle of oil until you get a homogeneous mixture very similar to a mashed. Salt and pepper.

For the chips, cook the polenta in the traditional way, once cooked roll it out between two sheets of baking paper, obtaining a thickness of about three millimeters, coppatela of the shape you prefer and let it dry out. Once the chips are dried, bring the oil to a very high temperature (around 200C °) and fry very quickly, drain and put them to dry on a sheet of absorbent paper.

Composition of the dish

Cover the bottom of the plate with the persimmon sauce overlaid on our brandade and garnish everything with the julienne-cut onion and the polenta chips.

Carra Traverso Saibante
October 2018

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