Tag: cold

3 rules to prepare the perfect cold pasta salad – Italian Cuisine

What should you consider to compose a cold pasta salad the right way?

In summer you don't have to give up pasta! The beautiful season is the best time to dedicate oneself to cold salads, not just the rice ones. To prepare a perfect cold pasta salad, however, you need to follow some rules very precise. Davide Negri, chef and lecturer at the courses of The School of Italian Cuisine, it has three for you.

1. Cooking

The first rule, the most important, concerns the cooking of pasta. It may be natural to drain the pasta al dente, for fear that it will lose consistency by resting. In reality it is not really so. It is important to cook the pasta not too al dente, cool it quickly under the jet of cold water and drain it. This serves both for stop cooking immediately, both to prevent ingredients like cheeses from melting once added. Attention: this procedure reduces the sapidity, for this it could be necessary to salt the pasta again. Another tip from the chef: use the whole wheat pasta!

2. Consistency

It is always better to combine something much Crisp for not having too similar consistencies. Opt for vegetables and vegetables raw is an excellent idea. Tomatoes, peppers, carrots, courgettes, aubergines, radishes, you name it. Not all of them lend themselves to being eaten raw (and not everyone loves them), so you can grill them or boil them quickly, to prevent them from losing their crunchiness. Alternatively, try the technique of marinating, cutting them into cubes and seasoning them with oil, salt and lemon.

3. Aromas

Pasta should not only be cold, but also fresh! To this end, the taste of us comes to our aid herbs. Some of the best: mint, basil, oregano, verbena, fennel, tarragon, thyme, marjoram. Finally, the taste ofextra virgin olive oil raw it should never be missing.

Now that you know how to treat the ingredients to make one perfect cold pasta salad, you can have fun with pairings and the flavors you prefer! Preferably use vegetables Seasonal, but try to play with summer fruit for a more original result.

We are waiting for you at La Scuola di La Cucina Italiana courses to discover many other tips. Below, some ideas to copy from ours cold pasta recipes.

Cold pastries: ideas for the little girl in the office – Italian Cuisine

Not a simple container. There schiscetta it is more and more a real one lifestyle, a valid alternative to the boring sandwich at the bar or the usual lunch break at the diner just steps from the office. And the cold pasta solves the schiscetta in an excellent way!

10 recipes of cold colored pasta and easy to prepare

Cold pasta with zucchini and salmon
Cold pasta with mint, rocket and olives
Pasta with ricotta and basilPasta with rucola, cherry tomatoes and olives
Pasta with cherry tomatoes and shrimp
Pasta with dried tomatoes and eggplant
Pasta with salmon and curry
Pasta in Greek salad
Pasta with prosciutto and melon
Pasta with lentils
Pasta with tuna and plums

What does the word schiscetta mean?

The term is of Lombard origin, but it is practically all over Italy (and even beyond) that those who spend their days away from home, including university students, decide to prepare lunch the night before so they can enjoy something healthy, done with their own hands, using what according to the Treccani encyclopedia can also be defined as American or even lunch boxes bentobako, to the Japanese.

The word "schiscètta", as mentioned, originates from the Milanese dialect, that is from the verb "press, press"That in the Lombard capital it is said to" swoop ". This term was used for the first time in the years of the economic boom to name the lunchbox used by workers, masons and laborers. In other words, those who could not afford a restaurant meal and then brought home what their wife or mother had cooked for them.

The container is generally made of aluminum or stainless steel and is divided into two parts: one used as a bowl, the other as a lid. In recent years, those in which we are rediscovering more and more good habits of the past, the schiscetta is definitely back in fashion, to comfortably bring both warmed-up and cold dishes to the office. So, given the increasing temperatures, here are some ideas for colorful and inviting portions of cold pasta to take with you.

Cold pasta with zucchini: 4 recipes + 1 – Italian Cuisine

With chickpeas, with pesto, with pistachios, with pine nuts or without pasta: which recipe do you choose? Find out how they are prepared

The recipes for preparing pasta salad and zucchini are never enough. So why not join them? Here are four of them to prepare the cold pasta with zucchini and many other delicious ingredients, plus a special recipe, which will accompany you throughout the year (but especially when the courgettes are in season!)

1. Cold pasta with zucchini, chickpeas and feta

It is a complete first course, full of protein and from Mediterranean flavor. Cook some butterflies in abundant salted water, drain them, pass them under cold water and let them cool. Meanwhile, sauté in a pan with a drizzle of oil and one Red onion minced zucchini in cubes. Add salt after cooking and let the zucchini cool too. Season the pasta with the zucchini, gods artichokes in oil cut into quarters, of black olives greek gods chickpeas in box, Cherry tomatoes cut into quarters and crumbled feta. Finish with a round of oil, lemon juice and oregano or prepare a dressing with oil, red wine vinegar, lemon juice, oregano, parsley and mustard.

2. Pennette with pesto, zucchini and rocket

In this pasta there are just all the possible shades of green. Cook the penne and season with oil and pesto. While they are cooling, sauté in the pan zucchini with a clove of garlic. Combine them with the pasta together with the Taggiasca olives, gods dried cherry tomatoes cut into strips and a few flap of roasted pepper in oil cut into cubes. Add some rocket too and let it rest in the fridge for a few hours before serving.

3. Cold pasta with zucchini and pistachios

Prepare a pesto blending two handfuls of parsley, two tablespoons of pistachios (previously toasted in a pan without other seasonings), a clove of garlic deprived of the internal bud, two tablespoons of parmesan grated, salt, pepper and lemon juice.
Boil gods fusilli, stir-fry zucchini with a little oil and let the two preparations cool. At this point season pasta with pesto, courgettes and another two or three tablespoons of roasted and chopped pistachios coarsely.

4. Pine nuts, dried tomatoes and zucchini

This cold pasta is very tasty and tasty. To prepare it, cut the zucchini in slices and sauté in a pan with a chopped onion until they are golden brown. Meanwhile, cook your favorite pasta shape, drain and let it cool. Add the zucchini to the pasta and season with the dry tomatoes cut into strips, plenty of fresh basil, flaked Parmesan cheese and some toasted pine nuts in a non-stick pan without other seasonings. Season with a little oil and balsamic vinegar.

5. Special recipe, zucchini noodles

To amaze your guests, replace the pasta with zucchini spaghetti: lately they are becoming popular on the web. They are obtained with a special kitchen gadget and can be eaten either raw, or sautéed briefly in a pan. In this way you will get a delicious and light gluten-free first course.

Gordon Ramsay Recipes