Tag: choose

The extra virgin olive oil is not all the same: the advice to choose it – Italian Cuisine

How to extricate yourself among the many labels of extra virgin olive oil present in large retailers? Our tips to choose as consciously as possible

Extra virgin olive oil it is not all the same: some derive from monocultivar olives, others from a miscellanea of olives, others are made with olives coming from the European Union. On the shelves of supermarkets the choice is very wide, it is often difficult to understand what kind of extra virgin olive oil we are buying. For this it is fundamental to know how to read the label, which can provide us with the necessary information so as not to make a mistake.

Labels, guarantee of transparency and quality

Each label on the bottle of extra virgin olive oil tells something about him: who has milled olives, where they have been milled and where they have been harvested for the production of that particular oil. It may happen that olives come from one or more countries of the European Union, or that they have all been collected in an Italian region and then processed in a mill in our country. In this case also the words "100% Italian product" appear. Each label then specifies that it is indeed an extra virgin olive oil, "an oil of a superior category, obtained directly from olives and solely by mechanical processes ". This information is mandatory, can not be missing if it is an extra virgin olive oil. Beyond that, one must appear nutritional table, with indications of energetic value, fats, saturated fatty acids, carbohydrates, sugars, proteins and salt.

The "optional" information

On the labels some information can appear that better define the characteristics of extra virgin olive oil. It can be specified "First cold pressing", or "cold extracted": the first concerns extra virgin olive oils obtained at less than 27 ° C with the first mechanical pressing of olives made using hydraulic presses, while the second refers to extra virgin olive oils, always obtained less than 27th, with a process of centrifugation of olive paste. Optional information may include those relating toacidity of the oil (which can not be higher than 0.8%), taste characteristics and related to the harvesting campaign. All news that help to better understand what type of oil we are buying, to make a choice as conscious as possible.

In the tutorial all the tips to choose and best preserve your extra virgin olive oil.

Yogurt, which to choose to lose weight – Italian Cuisine

Choosing the right fridge counter is not easy. There are different types and not all are so healthy. To avoid mistakes, here is the advice of a nutritionist

The yogurt for breakfast, energy recharge. Consumed instead of dessert at the end of a meal, it favors the digestive process. Eaten at the time of snacking away the sense of hunger and strengthens even more the intestinal flora because the good bacteria of which is rich away from meals are able to carry out more their protective action against the intestine. There are many types and based on different ingredients. Choosing the right fridge counter is not easy at all, especially if you are on a diet or have a few extra pounds to lose. With the help of the doctor Vittoria Candita, biologist nutritionist, we see how to orientate in the choice.

Is yogurt an ally of the line?

"Yogurt when consumed properly helps keep us healthy and in line. It brings a great quantity of minerals like calcium, useful for the bones. Ensures, then, many vitamins: H, perfect for the health of hair and nails; PP, precious for digestive functions; and those in group B, involved in immune processes. In addition, it provides noble proteins, essential for the construction of muscles and essential fatty acids such as Omega 3, which promote the health of heart, arteries and brain, "explains nutritionist Vittoria Candita.

What is the best for those on a diet?

«The whole white yogurt ensures all macronutrients (carbohydrates, lipids and proteins) and is more complete nutritional compared to other types. In addition, compared to the lean one ("light", "0% fat) that provides more sugar, gives a greater sense of satiety, useful for those on a diet or have a few extra pounds to lose."

Better cow or goat yogurt?

«Compared to cow's milk, goat's yogurt is more digestible. In fact, it provides lipids that are digested more easily from the intestine. However, pay attention to the label on the package. Some types can make more calories and fat ".

Better Greek or Icelandic?

"Greek and Icelandic yogurt called Skyr, which is actually a cheese, share many properties, like the richness of vitamins. Skyr, however, has the advantage of having less fat and more protein. Both can be safely consumed by those on a diet ".

How to choose it: look at the label

"The ideal is choose yogurt that has the shortest list of ingredients. It must contain only milk and live cultures. Instead, those containing added sugar such as fructose should be avoided, which on the label may be referred to as "fruit sugar" or "grape juice". Those who are on a diet or need to lose a few extra pounds should then avoid the types that contain fruit or cereals, various flavors, glucose or fructose syrup and preservatives . Attention, then, to nutritional values. «The advice is to choose a yogurt that has a quantity of carbohydrates and sugars not higher than 5-6 grams and that brings from 50 to 65 kilocalories per 100 grams. And finally, it is important to dwell on the expiry date. «As it gets closer, the number of good bacteria in the product decreases and, consequently, the benefits of this product are reduced.

How to choose, clean and cook shrimp – Italian Cuisine

Also called imperial prawns, le shrimp they are part of the large family of these crustaceans. Appetizing and delicate, they can be eaten after a quick cooking. Moreover, thanks to their low caloric intake, they are also suitable for low-calorie diets. Here are all the secrets to learn how to choose, clean and cook shrimp.

Shrimp, shrimp and shrimp: differences

The vulgar name crayfish identifies various species of aquatic crustaceans belonging mainly to the order of the Decapoda. This term indicates both marine and freshwater species. The body of the shrimp is elongated and has 3 parts: the head, the Chest and theabdomen. The head is equipped with an antenna, two jaws and a jaw. They have a mainly nocturnal life and hunt with the help of the frontal claws. They identify the prey thanks to the vibrations they perceive with the antennas.

Let's start by saying that le shrimp they are part of the shrimp family, but they are different from the latter. THE shrimps they are small-sized crustaceans, which reach sizes between 7 and 10 centimeters. While from 15 centimeters upwards we talk about shrimp. There is the Italian fresh water one, used in the kitchen since ancient Rome. Widespread in Veneto and Lombardy, it is very easy to find today. It grows very slowly and can not survive above 24 ° C.

What makes shrimp different? Also nicknamed imperial is Spannocchia, le shrimp first of all they have a particular gray color, crossed by darker bands with yellow-violet streaks. Furthermore, they have long, threadlike antennas. The tail is bluish due to the presence of feces, a characteristic visible above all in the fresh specimens. From cooked, the shrimp takes on a nice pink-orange color. It can even measure 20 centimeters long, but on average its dimensions stop at 12-15 centimeters. It can get to weigh too 100 grams. The shrimp live on the seabed of sand and mud near the coast, all over the Mediterranean. This crustacean is caught at night, with the trawling technique. Only in Italy every year they catch it between 500 and 800 tons a year. The areas with the highest density of fishing are Emilia Romagna and Marche.

Fresh and frozen: how to choose

To choose the best ones fresh shrimp the first rule is to rely on smell. Shrimps should not emanate herbs unpleasant. The second rule is the compactness: they must be firm to the touch and not soggy. Another factor that you must take into consideration is the color: if the head is particularly dark it does not mean that it is a fresh product; on the contrary, the risk is that they contain high quantities of sulphites, used in the treatment of these animals in the farm. Furthermore the head shrimp must have antennas and must be attached to the body. Avoid crustaceans that are missing eyes: if fresh, the shrimp's eyes are shiny and take up most of the head. Finally check that the armor be glossy, firm and without black spots. This element will help you to understand if it is a product no longer cool, but rinsed and frozen immediately after fishing.

Shrimp are also sold frozen, sometimes already deprived of the head. They are cheaper and easier to cook. Before being cooked, however, they should be defrosted at room temperature.

How to clean raw shrimp

For clean the shrimp pass some water on the abdomen to remove any residues of algae or mud. Remove the tail, where the crustacean stools reside. Counting the third ring on the back from the tail, insert a toothpick into the body to extract the black bud.

How to shell the cooked shrimp

There shelling it is quite easy, especially if you proceed with the operation after cooking. To shell the prawns without breaking them, first of all remove the head and the legs. Then gently open the rings that form the shell, uncover the tail and pull it out. To easily remove the black intestinal fillet helped with tweezers or the tip of a knife.

Cook the shrimp in the pan

A recipe really tasty to try, easy and quick to prepare, are the shrimp sauteed with rice. In this case you will need to use a pan, two tablespoons of extra-virgin olive oil to heat over a low heat for two minutes. Season with a clove of garlic and take it off before adding the shrimp, which will cook for about ten minutes, so as to let produce the sumptuous sauce. To complete the whole, a sprig of chopped parsley, chili and a pinch of salt.

With the shrimp you can also prepare some skewers to be cooked in a pan.

Cook the prawns in the oven

Cook the prawns in the oven it is an alternative way that will limit the dispersion of odors in the home. The result is tasty, especially you will choose to prepare the shrimp au gratin.

After cleaning a dozen shrimp, detaching the tail, the legs, the shell and the black filament, cut the back with a small knife. Place the crustaceans clean and flavor them with a citronnette sauce, prepared with a sprig of chopped parsley, chives, lemon juice and salt. At this point, cover the shrimp with a sheet of parchment paper to keep the humidity inside and keep them tender. It will take 10 minutes in the oven to 200 ° C. Then pull them out and sprinkle with bread crumbs: bake again for a minute with the grill to create the gratin.

Cooking in the oven is also perfect for making it shrimp strudel, endive and radicchio.

Grill the shrimp

Grill the shrimp It is the simplest and tastiest way to enrich the incredible taste of this crustacean with a touch of smoke. Prepared in this way, the shrimp become a perfect dish to serve as well as starter that how second.

After having cleaned and dried them with absorbent paper, place them on the hot grill and let them cook for a few minutes. Salale and condiscile with an emulsion prepared with extra virgin olive oil, black pepper, lemon juice and chopped parsley.

Recipes with raw shrimp

Between recipes to be made with fresh or frozen raw shrimp, you can try one tartare of tails of prawns with Tropea onion. It is a simple recipe in which you will prepare a mixture of prawn tails, Tropea onion, extra virgin olive oil, salt, pepper and parsley. Stirring everything, put the mixture in a brothel. To add a crunchy note to the dish, add some cous cous or crumbled taralli heated in a pan.

Recipes with prawns for pasta

The shrimp, like all the shellfish, lend themselves superbly to prepare sumptuous sea food in which to season the excellent pasta (fresh and dried). For example you can prepare some spaghetti alla carbonara with prawns and rocket or of the clouds with shrimp pesto and citrus fruits, of the bigoli with bean sauce and prawns.

You can also combine these crustaceans with some fresh stuffed pasta and make them tasty ravioli with prawns in leek and citrus sauce.