Tag: cold

Black cabbage is the superfood for the cold months – Italian Cuisine

Black cabbage is the vegetable that cannot be missing on our tables in the cold months. That's why and the most delicious recipes to bring it to the table

It is the real protagonist on the table of the colder months, the kale or kale in addition to being a tasty and tasty vegetable, ideal in the kitchen for the preparation of numerous recipes, it is considered a real superfood for its remarkable beneficial properties.

The many virtues of black cabbage

Black cabbage belongs to the “leaf” variety of cabbage, which unlike cauliflower and broccoli, do not develop a central head. Also called Tuscan cabbage, feather cabbage or palm cabbage, it is formed by a clump of long, curled dark green leaves with bluish hues. A typical winter vegetable, aromatic and tasty, it is the main ingredient of ribollita, a traditional Tuscan soup but as we shall see, it is a versatile ingredient that is the protagonist of many recipes.

In addition to being tasty and tasty, black cabbage has numerous virtues that make it a food very important for our health. Like all vegetables belonging to the cabbage family, it is very rich in antioxidants, mineral salts and vitamins, C in particular; it is a natural anti-inflammatory and is able to strengthen our immune defenses. Recent studies also indicate it as particularly useful in the prevention of tumors, in the treatment of gastric ulcer and as a formidable natural shield against the flu.

Steamed or centrifuged, added to salads or soups, a base for simple or elaborate dishes, for all its beneficial properties it is important to consume it regularly.

black cabbage pot

How to cook black cabbage

To fully enjoy its properties, the best way to consume black cabbage is boil it in boiling water.
Detach the leaves from the head, remove the central rib by separating the leaves with your hands. If the leaves are very leathery, you can help yourself with a small knife. You can boil the cabbage in boiling salted water for 3 '. Once drained, immerse it in cold salted water with ice: in this way the leaves will keep their bright color.

Another cooking method is the brazing: place it in a pan in a sautéed shallot and oil and, when it has softened, add salt. It is ready for consumption or to complement soups, such as the traditional Tuscan ribollita.

Our recipes with black cabbage

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Recipe Cold roast and triple eggplant – Italian Cuisine

Recipe Cold roast and triple eggplant

  • 900 g veal magatello
  • 2 long purple eggplants
  • a carrot
  • a stalk of celery
  • half onion
  • tahina (sesame cream)
  • garlic
  • lemon
  • mint
  • dry white wine
  • extra virgin olive oil
  • peanut oil
  • pepper
  • salt

For the cold roast and triple eggplant recipe, peel and chop the carrot, celery, onion, a clove of garlic and brown them in a saucepan with a spoonful of extra virgin olive oil and a pinch of salt; then wet with half a glass of wine, let it evaporate, add the meat and cover everything with cold water. Cook it for about an hour and 30 minutes over medium-low heat. Finally, let it cool for an hour.
For the aubergines: Wash the aubergines, divide them in half, cut the pulp and season with a pinch of salt and a drizzle of extra virgin olive oil. Bake at 200 ° C for 25-30 minutes. Then collect the pulp, keeping the skins.
Dry them in the oven at 180 ° C for about 15 minutes; cut them into lozenges and fry them in peanut oil for a few seconds. Drain them on kitchen paper and add salt.
Chop half the aubergine pulp and season with a few finely chopped mint leaves, a tablespoon of extra virgin olive oil and a pinch of salt. Blend the rest of the eggplant pulp with a tablespoon of tahini, 2 tablespoons of lemon, salt and pepper. Cut the roast into thin slices and serve with the two sauces, fried eggplant peels and Taggiasca olives to taste.

Cold salads of legumes: 5 ideas – Italian Cuisine

Cold salads of legumes: 5 ideas

A single dish to be served on the hottest days, with legumes as protagonists, such as chickpeas, peas, lentils, which add protein and flavor to salads

In the summer, you don't feel like cooking, but lunches and dinners can be repetitive: Ham and melon, rice salad, caprese, cold pasta. Let's try a different salad? The protagonists are the legumes, such as peas, broad beans, lentils, chickpeas or beans. Combined with vegetables (or fruit), cheeses, aromatic herbs and much more, legumes make the salads greedy, without sacrificing freshness. Here are some ideas!

Bean, cucumber, watermelon and feta salad

A very simple salad: you will need a box of White beans (you can opt for dry ones if you prefer, but the preparation takes longer), a cucumber to peel and cut into cubes, a slice of watermelon to remove the seeds and cut into small pieces, and feta, to crumble on the salad. To add a bittersweet touch you can add slices of Tropea onion. Dress with extra virgin olive oil and salt or, if you prefer, with a yogurt and mint vinaigrette and you're done!

Chickpea salad, yellow and red tomatoes, baby spinach

Chickpeas pre-drunk and drained of their water, tomatoes of mixed colors that give joy to the salad, cut into slices. Then add a few leaves of spinach and, if you want it to have an extra touch, add a can of natural tuna. Season to taste and the salad is ready.

Salad of fresh peas, broad beans, soncino and hard-boiled eggs

shelled peas is Fava beans eliminating the pod. Add a few leaves of soncino, two whole hard-boiled eggs and a few cubes of Parmesan. Season everything with extra virgin olive oil mixed with a teaspoon of Dijon mustard and lemon juice.

Salad of lentils, olives, tuna and peppers in oil

The salad empties the pantry, greedy and very fast, is with the lentils (also in this case it is faster if you already have them pre-cooked in a box), black olives (le taggiasche they are perfect because they give a particular aroma to the salad), roasted peppers in oil and tuna. The fresh touch? Sliced ​​cherry tomatoes.

Spinach, melon, shrimp and chickpea salad

The gourmet salad is the one with chickpeas and i shrimps (you can buy them preless or put them in a steamer for a few minutes). Remove the head and shell, add spinach, diced melon (to be replaced with nectarine if you don't have it) and boiled chickpeas. Dress with extra virgin olive oil and salt.

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