Tag: cold

10 recipes for not throwing cold cuts – Italian Cuisine

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Beer is not only drunk in summer, but also with cold! – Italian Cuisine

With this selection of bottles, we will convince you. Because they combine with game and cheeses, soups and apple pies

If you say beer think of a fresh and refreshing drink enjoyed on hot summer days, maybe during a barbecue in the garden, on the beach under the umbrella or in the evening with friends … Wrong. Beer also accompanies us d'winterWhen we go to a pub with friends on Saturday night, when we look for an alternative drink to accompany a dinner, when we want to use it to cook a chicken. Thanks above all to the experiments of craft breweries there is a beer for every palate, every occasion, every season. And those winter are made to match the best with the products of the season like soups, lasagna and even apple pie.

We'll tell you some of the ones you can find from Eataly.

Pumpkin, with pumpkin

The Baladin brewery he produced the Pumpkin, a beer dedicated to the town where the establishment was founded, Piozzo, and where the Pumpkin Fair takes place. An all-Italian interpretation of the American pumpkin-ale that, every sip, remember grandmother's pumpkin pie.

For game

Always of Baladin, then here is the beer Leon, with a dark color and hints of chocolate, dried fruit, licorice and toffee. Or again Elixir, sparkling and full-bodied, dry and lightly vinous with hints of fruit and caramel, which goes well with wild game or cheeses.

For cured meats

In CastagAle instead, the Birra del Borgo brewery, combines the chestnut dried with chestnut malt for several days, so as to find at the opening of the bottle hints of chestnut honey and smoky notes. A beer like this is perfect to accompany salami and soups.

For desserts

Do you want one that warms you from the cold? Try the Tripel Fire 0,33l of the Birra dell'Eremo Brewery, with a strong alcohol content, but easy to drink with hints of bread crust and caramel notes of malt.

For soups

What about a sensory journey in the Habsburg capital through beer? Theresianer Vienna has a coppery color and fruity notes that embrace with dried fruit and are seduced by caramel. It goes well with soups and soups, baked lasagna and apple pie.

the second to recycle the cold meats of the Fiestas – Italian Cuisine

A rich and tasty dish, perfect to consume the advanced ham from lunches and Christmas dinners and do not waste anything

How many leftovers do you have in the kitchen after the holidays of Christmas? We imagine many, but throwing them is a sin. The solution is to think then of some anti-waste recipes, like the one we are going to propose you, or the bacon – or veal pocket – filled. Its filling is made with cold cuts that you have not consumed and will be the last tasty concession before the period detox in January.

How to prepare stuffed bacon

Ingredients

1 piece of 1 kg calf
2 ounces of mortadella
1oz of liver mortadella
2 ounces of cooked ham
1 ect of raw ham
1 slice of loin
2 eggs
breadcrumbs to taste
1/2 clove of garlic
nutmeg to taste
Parmesan cheese as needed
parsley as needed
extra virgin olive oil as needed
2 walnuts of butter
1 glass of white wine
broth as needed

Method

Finely chop the cold cuts and meat and place them in a bowl. Then add the two eggs and the half grated garlic clove (or finely chopped). Depending on the consistency of the dough, which must be soft but firm, then add breadcrumbs and Parmesan. Grate the nutmeg to taste, according to your taste and add, always at your choice, the parsley. Remember to do not salt the dough: given the presence of cold cuts will already be very tasty.

Then insert the filling into the pocket and sew with needle and a thick thread the side that remains open or the filling will come out during cooking. Put the stuffed bacon in a greased pan with extra virgin olive oil, two walnuts and a glass of white wine. Will go in the oven already hot to 180 ° for about an hour. Always check the cooking – depending on the size of the pocket it may take a few minutes longer – and sprinkle the veal pocket with broth so that it does not dry too much during cooking and remains soft.

Bring it to the table cut into slices and accompanied by a green salad and Cremona mustard.