Tag: baby

Recipe Fried pinned baby squid and light orange mayonnaise – Italian Cuisine

Recipe Fried pinned baby squid and light orange mayonnaise

  • 500 g pin squid
  • 100 g 00 flour
  • 100 g cornmeal
  • 50 g Greek yogurt
  • 2 yolks
  • 1/2 lemon juice
  • Orange
  • lemon thyme
  • corn oil
  • White vinegar
  • peanut oil
  • salt

To prepare the fried squid and light orange mayonnaise, eviscerate the squid, dip them in water and ice and put them in the fridge.
Prepare the mayonnaise: with an electric mixer, break the yolks, add a little lemon and orange juice, continue by adding 150 g of corn oil and the remaining lemon juice, until the mayonnaise is formed. Complete with 1 teaspoon of vinegar, then add the Greek yogurt and a sprig of chopped lemon thyme.
Strain the squid, dab them with kitchen paper, then in the two flours, well mixed. Place them in a fine mesh sieve and shake them slightly to remove excess flour.
fry, a handful at a time, in peanut oil between 165 and 185 ° C. Check the temperature by dipping a little piece of bread: when it sizzles, it will be at the right point.
Add salt the squid and serve immediately, very hot, in small paper bags, accompanied with the mayonnaise.
The alternative: instead of lemon thyme, you can flavor the mayonnaise with the finely grated zest of an untreated lemon.

Baby vegetables: food trend that never goes out of style – Italian Cuisine

Baby vegetables: food trend that never goes out of style

The "baby vegetables", which arrived in Italy about twenty years ago, never seem to go out of style, but have you ever wondered what they are and why they have become so popular?

About twenty years have passed since the so-called "Baby vegetables" or microgreens they began to be marketed and cultivated in Europe, yet since then they have remained a constant presence on supermarket shelves and a niche product that is still very much in vogue. Of these miniature vegetables, appreciated as a healthy snack as a decorative element or a delicious ingredient for gourmet preparations and recipes, there are actually different types. So let's find out what these baby vegetables are and how they were born and what their popularity is due to.

History and characteristics of baby vegetables

Baby carrots, mini courgettes, baby spinach, artichokes, baby napkins are just some of the more than fifty types of varieties of baby vegetables grown or imported from many countries in the world, from Asia to North America. In Italy this delicious novelty arrived in 2001 and since then, although most of the products come from abroad, France, England and Northern Europe in the lead, local production and sales have grown more and more. The small size of these foods have indeed collected the consent of an ever wider consumer audience, from mothers, who have made it an ideal snack to entice their children to eat healthier, to the elderly and singles, who appreciate its practicality against waste, and finally all those who are looking for decorative finger food or food trends beautiful to photograph and share on social networks. Few know, however, that in the wide panorama of miniature vegetables are to be distinguished three varieties, grown with three different techniques.

The first is that of genetically dwarfor rather vegetables which, even if ripe, have a smaller size than the most famous large variety, and which can therefore be considered the most "natural"; for example, some types of tomatoes and green beans fall into this family.
Instead, they belong to the second, less natural, but still healthy variety, all those standard size vegetables that are harvested prematurely; these mini vegetables, often tender and with a more delicate flavor than the corresponding ripe variety, include mini corn on the cob (much used in Asian cuisine), mini lettuce, mini carrot and various vegetables including zucchini, aubergines and peppers.
The last category of baby vegetables includes instead those that are obtained with a high density production per square meter, which therefore blocks its correct and complete development; for example, baby onions can be grown with this technique, but also cauliflowers, broccoli and turnips.

In short, for each mini vegetable or mini vegetable there is a different family, which it can be interesting to discover also to better understand its history and peculiarities. However, it is good to know that none of these plants have been genetically modified and that they are normal healthy and nutritious vegetables with reduced dimensions, often grown in a greenhouse with few chemical treatments.

The case of baby carrots

The case of the famous ones is quite different "Baby carrots", a snack that Italy never seems to go out of style, but that has made a lot of talk in recent years. Not to be confused with the carrots of the Imperator variety that are harvested before their complete ripening, some of the mini carrots that are distributed all over the world they are nothing but adult carrots, often deformed, which are cut to a perfect miniature shape, about 5 centimeters long. This unique product was invented in the 1990s by a Californian grower named Mike Yurosek to cope with the daily loss of tons of carrots that did not meet the aesthetic standard desired by consumers. Yurosek then tried to peel and carve some of his carrots and proposed them to the distribution chain to which he addressed; unexpectedly the request was such that it then had to move on to an industrialized process that would allow the cutting, peeling, modeling and polishing of the "baby carrots". Soon these carrots spread throughout the country generating such a craze that the sale and intake of national carrots increased dramatically; in the 2000s baby carrots even dominated the fresh vegetable market in the United States. Both abroad and in Italy, this snack has sparked the interest of the press, in a succession of opinions and articles that criticized the deception that lies behind the product, but also the high price, the chemicals often used during the processing and the unsustainable aspect of the packaging process. However, there were also those who highlighted some positive aspects, including the anti-waste nature of production, as well as the positive result of the significant increase in sales of a product that is in any case healthy, rich in vitamins and nutrients.

Nowadays these "fake mini carrots" make up a small part of those present in our supermarkets, but as with all mini vegetables, it is always good not to take the history and provenance of the product for granted.

Photo: Baby carrots grown_Flickr_Steven Depolo.jpg

Dutch baby, the inflated pancake that is baked in the oven – Italian Cuisine

Dutch baby, the inflated pancake that is baked in the oven

Bigger and softer than the classic pancakes, it is perfect to share for a breakfast or a brunch with friends. And it can be done in a sweet or savory version

Dutch baby pancake, German pancake, Dutch puff: many names for one gluttony! If you love i Pancake, this is a variation that you will love for sure. Bigger and softer than traditional ones, the dutch baby pancake is prepared by mixing all the ingredients together and then cooking in the oven. In the United States, the term is used to describe the Dutch baby pancake "Popover" which indicates that the dough swells during cooking.

Sweet or salty

To make a Dutch baby pancake, you need it flour, sugar, eggs and milk for the base (yeast is not needed); there filling according to your imagination: icing sugar and lemon juice, maple syrup, berries and cream, apples and cinnamon, but also eggs, vegetables and bacon for a salty version. The Dutch baby pancake is ideal for Breakfast, the brunch, there snack and it can also always be served as a dessert.

Frying pan and oven

The Dutch baby pancake does it bakes, but within one cast iron or iron pan. Usually it is then served inside the same pan in which it is cooked, still hot. Being large it is ideal to share!

The Dutch baby pancake recipe


3 eggs, 60 g of flour, 120 ml of milk, 15 g of sugar, 60 g of butter, a pinch of nutmeg.


Heat the oven to 220 degrees. Mix the eggs, flour, milk, sugar, nutmeg and melted butter together. Pour the mixture into the pan and bake. Cook for 20 minutes until the pancake is swollen and golden. Lower the oven to 150 degrees and cook again for 5 minutes.

Proudly powered by WordPress