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Pepe is bad or good? All properties of black pepper – Italian Cuisine


Known and appreciated since the time of the ancient Greeks, black pepper helps digestion and stimulates appetite

It favors the digestion and adds a great pinch of flavor to any dish, enough to be the most common spice in virtually all of Europe. We are talking about the black pepper, probably the king of spices, appreciated since the days of ancient Egypt, to the point of finding traces even in the tombs of some pharaohs.

Useful not only for digestion

Black pepper, known in Greece as early as the 4th century BC C. and recommended by Hippocrates combined with vinegar and honey against menstrual cramps, is a very useful product in the kitchen with many beneficial properties. It represents the result of a particular processing of the fruits (blanched and left to dry in the sun for at least ten days) of Piper nigrum, plant from which white and green pepper are also obtained, and since the times of the Roman Empire has lived long periods of primary importance as a commodity of exchange. Its most known useful property to the human organism, as already mentioned, is linked to digestion. Thanks to its content of piperine, a molecule that also owes the spicy taste of this spice, the body is favored in digesting proteins and all those foods that cause diarrhea, indigestion, constipation and acidity.

All properties of black pepper

Moreover, black pepper also favors the correct assimilation of food, with its outer layer rich in phyto-nutrients that stimulate the breakdown of fat cells, which have the task of synthesizing, accumulating and yielding lipids. Considering then that it helps through sweating which aids to release toxins from the body, black pepper is a good ally for those who want lose weight, which should not however exaggerate with this spice. Flatulence and colic instead, they have in the black pepper an enemy able to alleviate these discomforts, an ingredient with antibacterial properties that make it an effective natural remedy to treat colds and coughs. With its warmth and strong flavor, black pepper also helps dissolve the phlegm and give relief in case of closed nose, promoting proper breathing.

Antidepressive pepper

In addition to improving digestion, black pepper stimulates the taste buds, so as to consider it a useful remedy to help you have problems with your appetite. Not only that: according to recent studies black pepper would help against depression, increasing, thanks to piperine, the cognitive function of the brain able to work on mental well-being. A rule not to be forgotten, however, exists and is to not get too caught up with this spice. Naturally.

Two recipes with black pepper

Agnolotti del plin stuffed with polenta concia, fontina fondue (and black truffle) – Italian Cuisine


Agnolotti del plin, stuffed with polenta and inundated by a fontina fondue. To taste, also a scratch of black truffle: the recipe of contemporary mountain cuisine of Chef Giacomo Lovato of the Snowflake Restaurant of the Hotel Principe delle Nevi of Breuil Cervinia

At the snowflake restaurant of the Hotel Principe delle Nevi in ​​Breuil Cervinia, the young chef Giacomo lovato offers contemporary Val d'Aosta cuisine, where traditional recipes and ingredients meet the techniques and elegance of the great international cuisine. In the menu, recipes like these of Agnolotti del plin stuffed with polenta tanning, fontina fondue and black truffle.

Recipe for 4 people
Egg pasta ingredients
500 g flour
400 g of egg yolks

Ingredients stuffed polenta tanning
0.5 l water
100 g polenta flour
50 g fontina
50 g toma
50 g butter
10 g parmesan
Salt to taste.

Fontina fondue ingredients
250 g milk
200 g fontina
40 g yolk
3.5 g maizena

Ingredients for finishing
50 g grated parmesan
1 black truffle

Procedure for stuffing polenta tanning
In a saucepan put the water, salt and butter and bring to a boil. When it has reached the boil, lower the heat to a minimum and, stirring with the whisk, add the polenta flour. Cover the pan with the film and cook until the polenta thickens. Once the polenta is ready add the fontina, the toma and the parmesan, stirring until the cheeses are melted. Remove the pan from the heat and allow to cool, then put the polenta in the pastry bag.

Procedure for the ravioli del plin
Put the flour and egg yolks in the mixer and knead slowly until the ingredients are well mixed. When the dough is ready, put it in a 100% vacuum or wrap it in the foil and let it rest a few hours before use.
Work the egg pasta in the pasta machine until you have a thin sheet. Roll out a sheet of dough and with the sac à poche make a strip of polenta tanning in the center. Fold the dough over the filling lengthwise and close the ravioli with your fingers. Cut out the leftover paste on the long side and separate the ravioli with the help of a pastry cutter wheel.

Procedure for fontina fondue
Cut the fontina into cubes and soak it for 2 hours in the milk. Put the fontina and milk in a saucepan and melt on a low flame. Add the yolk and the cornstarch dissolved in a little cold water. Cook turning with a marisa until the mixture thickens. Once thickened, blend in the blender and then move into a fine colander.

Finish
Cook the ravioli for 2 minutes in boiling salted water, drain and sauté in the pan with the fontina fondue. Whisk with Parmesan, place in the holster and slice the truffle with the tagliatartufi.

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Recipe creamy yolk on black cabbage frittatina – Italian Cuisine


  • 450 g black cabbage
  • 250 g milk
  • 100 g smoked smoked cheese
  • 20 g flour
  • 20 g butter plus a little
  • 4 very fresh eggs
  • 1 clove of garlic
  • chili pepper
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the creamy yolk on black cabbage frittatina, clean the black cabbage and boil it in boiling salted water for 5 minutes, then drain it and put it to dry on kitchen paper. Break the eggs and separate the yolks from the whites. Keep aside 80 g of black cabbage leaves, chop the others and blend them with the egg whites, a pinch of salt and a pinch of pepper.

Divide the mixture into four equal parts and fry them one at a time in a pan (ø 12 cm) with a knob of butter for 4 ', then turn the omelette and continue cooking for 1'. Cook the egg yolks one at a time in very hot water, but not boiling water, for 2 ', then remove them from the water with the help of a skimmer and put them to dry on kitchen paper (creamy yolk).

Private smoked scamorza of the brown crust and cut into cubes. Dissolve 20 g of butter in a saucepan with 20 g of flour; add, stirring, the cold milk and cook for 4 '; add the scamorza, 50 g of hot water and continue cooking, stirring with the whisk, until you get a homogeneous and creamy mixture. Sauté the black cabbage left in a pan for 2 minutes, with a little oil, a pinch of salt, a pinch of chilli pepper and a clove of garlic. Place the omelettes in the dishes, sprinkle with the cream of scamorza, lean over the cabbage leaves and the creamy egg yolks and brought to the table.