Tag: Azalea

Antonella Clerici and the Research Azalea: the healthy recipe – Italian cuisine reinvented by Gordon Ramsay


The reassuring face of Antonella Clerici could not be missing to remind us of the appointment for next Sunday 12 May, Mother’s Day, with The AIRC Foundation Research Azalea. Around 20 thousand volunteers will take to the streets to celebrate forty years of commitment to supporting research on tumors affecting women and to remember that the future of research is in our hands. Will you be there?

With a total collection of around 300 million euros, theAzalea by AIRC Foundation has contributed over four decades to improving the quality of life and survival of women, through increasingly earlier diagnoses, less invasive surgical approaches and more precise and targeted, more effective and better tolerated therapies. Today 2 out of 3 women in Italy are alive 5 years after a cancer diagnosis.

So make an appointment for Sunday 12 May with around twenty thousand volunteers, coordinated by seventeen regional offices, Furthermore 3,500 squares ready to distribute over 600 thousand azalea seedlings in response to a minimum donation of 18 euros. With the azaleas, a guide will also be offered that traces the main objectives of the research. Azalea is also available on Amazon.

To remind us how important research and prevention are to fight cancer, we push the message through a healthy recipe signed by the AIRC ambassador Antonella Clericitaken from his book My life in the kitchen (Rai Eri, 2017).

Steamed sole with broccoli “mayonnaise”.

Pan Sauteed Canadian White Fish garnished with Dill Weed.Bakstad

Ingredients

  • 500 g of broccoli florets
  • 600 g of sole fillets
  • 1 tablespoon of fresh spreadable cheese
  • 1 lemon
  • pink pepper
  • extra virgin olive oil
  • salt

Preparation

  1. Boil the broccoli in salted water and drain when tender (save the cooking water).
  2. In the meantime, steam the sole fillets for 5 minutes.
  3. Place the broccoli, the spreadable cheese and a drop of cooking water in the glass of the immersion blender, start blending, adding more gradually if necessary, until you obtain a soft puree.
  4. Add a generous splash of lemon juice, a spoonful of oil and blend again. Salt rule.
  5. Distribute the fish on plates, season it with a pinch of salt, a few grains of crushed pink pepper, a little lemon juice and serve with the broccoli “mayonnaise”.

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