Tag: combine

Honey: how to combine various types with beers, cheeses and recipes – Italian Cuisine

Color, consistency, taste: there are many criteria for choosing the honey to buy, but we have never thought of that of thepairing with drinks and food? Honey is not only a healthier sweetener with which to sweeten tea, coffee or even desserts, it is a real precious food which you can use in the kitchen like ingredient, in sweet and savory dishes. And then, we even learned to combine pizza and wine, why should we never know how to match the taste notes of bee food with herbal teas, beers and cheeses & c.?

Help in this sense comes from Mielizia, historical brand of the National Beekeepers Consortium, which this year extinguishes 40 candles. So let's see some types of honey and the suggestions to couple them better.

A premise: there is the wildflower honey and the monoflora, flowers present in the different territories, each with its own taste, aroma and unique color. Let's start with the millefiori.

There is the classic and generic wildflower it is the purest and most authentic expression of the collection area and is the meeting of many honeys, as many as possible combinations of blooms. IS versatile, is the first that is put into milk and is spread on bread with butter. The most suitable cheeses are those fresh and soft like taleggio, ravaggiolo and squaquerone, perhaps together with dried fruit. Beers: Pilsner and Tripel. Recipes: try it on the swordfish, with fresh tomatoes, toasted pine nuts and new potato chips. Finally, it is excellent with the infusion of flowers of karkadé and with the Languages of Cat.

Citrus honey it is a poliflora that marries Stout and Rauchbier beers, the latter distinguished by their smoky flavor. Ideal with i pasta filata cheeses such as caciocavallo, scamorza and buffalo mozzarella.

Honey from the forest or honeydew it is liquid and has an intense aroma with spicy notes. It also goes well with the Trappist and fresh cheese beers, primarily the mascarpone. Ideal with black tea, in the kitchen it combines well in recipes with dark spices and vegetables. You could for example prepare a ratatouille by adding a spoonful of honeydew, and serve it with a hot tomino along with the honey itself. Try it in a gentian herbal tea, to be savored with cantucci or with a strudel.

And now let's move on to the monoflora.

Linden honey, long-lived plant with white-yellowish flowers with a pleasant and intense aroma, is a clear honey – ivory-white if crystallized – with a taste sweet and fresh which recalls mountain herbs. It goes well with Barley wine, or high fermentation beer, or Trappist beer. The top cheeses are the Castelmagno and the Bitto. Like hot drinks, it is perfect for an echinacea herbal tea or with the Rooibos, to accompany with Krumiri or a Sacher Cake.

Acacia's honey: generally liquid, clear and refined, reminiscent of flowers, almonds and vanilla berries. Defined by tasters as "confetti", it is good for sweetening many beverages including green tea and chamomile and also for syruping and candying fruit. Great for sweeten the preparations sweet, loves fresh cheeses such as ricotta or blue cheese. There beer it must be clear and light, that is Weisse. Or IPA, or India Pale Ale. Recipes? On friselle, with marinated and orange anchovies. How sweet we choose one ricotta tart or of macaroons.

Coriander honey: it is a crystallized honey clear, sweet and refreshing. It combines well with meat, especially beef and chicken, and with medium aged pecorino cheeses. Good with tea and fruity PAHs.

The chestnut honey, with an intense brown color, it tastes very special and decisive, not suitable for all palates as it can be delicious or stuccoso. Not very sweet, it has a bitter background. The consistency is thick but liquid, in the sense that it is difficult to crystallize. As for beers, we choose the same as for lime honey. As cheeses we choose the Parmigiano reggiano or Castelmagno. And as a recipe for beef meatballs, perhaps seasoned with parsley, Parmesan and nutmeg and a chestnut honey sauce. To prepare it, melt 20 g of butter and brown two chopped shallots, then combine two glasses of amber beer and a glass of chestnut honey. Cook the sauce until it has reduced by half and then whisk it with an immersion blender. Serve with the meatballs still warm. Desserts: cocoa-flavored bisscotti. With aged black tea.

The eucalyptus honey it is a particularly balsamic honey, with beneficial properties in particular against coughs and respiratory ailments. A taste strong and particular, which works with a medium-seasoned pecorino. In the panorama of beers, excellent with those in spelled or with Porter, that is dark beers, obtained with dark colored malt. An ad hoc combination with a hot drink: liquorice infusion. Accompaniment: oat biscuits or ladyfingers.

The strawberry tree honey is the famous "Bitter honey". Perfect with Sardinian pecorino – Sardinia is a privileged production area with artichokes and thistles. In the kitchen try a rice with pecorino and honey of strawberry tree. As for drinks, the ideal beer is the Märzen, a low-fermentation style of the pale lager family and is ideal as an accompaniment to coffee. The right honey to sweeten the purifying teas, to be accompanied with a Paradiso Cake or canestrelli.

Sulla honey, a clear crystallized honey, delicate and very floral, which comes from this spontaneous Mediterranean plant with a beautiful purple-red conical inflorescence, it is a very valid sweetener for tea and infusions. It is also used in the nougat production and desserts in general. However, it can also be combined with savory recipes such as cheeses, it prefers fresh caciotta. Gourmet cuisine: knead one flat bread to which you will add oregano, a few tablespoons of Sulla honey and chopped hazelnuts. Beer? Dortmunder – light Lager beer, moderately hoppy. Use it to sweeten one herbal tea with lavender, to be enjoyed together with Baci di Dama.

Orange honey: a crystallized honey very clear, floral and fruity but pleasantly acid. It is versatile and enhanced in the use cold, mix with yogurt, creams and whipped cream. Also excellent in the preparation of desserts – example: plum cake or torcetti, it is also ideal for imaginative dishes vinaigrette, with raw fish, pasta filata cheeses and even in omelettes. Try it to sweeten a lemon and ginger tea.

Aurora Quinto
July 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

How to make hamburgers at home, how to cook them and combine them – Italian Cuisine

While the world is preparing to embrace "non-meat" meat, derived from vegetable proteins, the fame (and hunger) of the classic Hamburger resists time. From its birth in Germany's second largest city, Hamburg, what once was nothing more than a simple meatball made its way to the New World, America, where it found fame. Today the word "Hamburger"contains multiple meanings, which bring together the most diverse peoples of the planet.

But for enjoy great burgers you don't need to travel to the United States of America, nor do you have to go to a restaurant: with our advice you'll see that preparing them in your kitchen is actually child's play. Discover how to cook hamburgers at home with the basic technique of Salt and pepper!

Hamburger or Swiss?

With the term "Hamburger"In the past, only meatballs consisting of minced beef were used. At the end of the eighteenth century, the Germans very willingly consumed hamburg steak, the minced meat steak made in the Hamburger area.

Many sailors and many emigrants from Hamburg left for the United States of America. Thus in the early twentieth century the hamburger also crossed the Atlantic Ocean.

The American history of this dish appears very confused, what is certain is that with fast food theHamburger changes. It was the fifties and the word "grows" of meaning no longer refers to the meatball alone but inside the sandwich with bread, sauces, onion & Co.

And in Italy? Before arriving in the USA sandwich version, the hamburger was well known in its original form. It was also called the medallion or better Switzerland, precisely because he had arrived in our country from the neighboring Canton Ticino.

Which meat to use and how to season it

THE'Hamburger it is rightfully included among the take-away dishes typical of street food and among the meat dishes to be ordered at the restaurant. It is an easy and inexpensive preparation, with which to satisfy even the most demanding guests, young and old.

175579 To bring them to the table in a workmanlike manner it is best to start from scratch, from the creation of meatballs. There classic recipe provides for the use of beef, flavored with simple salt. Choose a cut front, well enervated and slightly greasy. If you prefer a lean cut, like the fillet, add to the ground a knob of bread soaked in milk and some potatoes to make the final texture softer.

If you want to further enrich the mixture you can create a meat mix (turkey and veal or beef and pork) and add onion finely chopped.

But the basic ingredient of burgers can also be of the fish (you can easily prepare excellent Salmon burger or tuna) or gods legumes or of the vegetables, for exquisite Veggie burgers.

Once the raw material to be chopped and shaped to form the meatball is selected, switch to seasoning. You can choose to add only salt, or give your burger an extra touch of flavor.

You can for example chop some parsley fresh with a knife, along with a little onion or shallot. Or you can bet on others herbs such as dill, fennel, mint (ideal for flavoring sheep and lamb), thyme and marjoram (for chicken and turkey).

How to cook hamburgers at home

Depending on meat choice to prepare the meatball, the cooking Burger changes. The beef can still be served pink inside, so the beef meatball can cook less than that of pork, chicken and turkey. For safety, these meats should be cooked to the heart.

However, cook the meatball on a plate or a cast iron grill placed on the stove, first on a high flame and then low. Don't turn your burger over, just wrap it around once on each side, otherwise you risk breaking it. THE'height Burger obviously determines the cooking time. A chef's secret? Once the meatball is ready, take it out of the heat and cover it with foil for 5 minutes, so that the juices are evenly redistributed.

To prepare a real american hamburgeror it is necessary to start from bread. Get the soft loaves on the market in supermarkets (and some specialized bakeries). To reproduce the famous sandwich, the top of the bread dome must be dusted with sesame seeds.

Once cut in half, brown the sandwiches on the plate. Once the cast iron surface is hot, sprinkle it with a pinch of salt and start cooking the burgers for a few minutes on each side. Season the burgers with barbecue sauce or Ketchup is mustard, a few slices of onion, some slices of cucumber. In this way you will bring to the table the real recipe created in the States.

What to put in burgers for original recipes

We have seen how to prepare a classic Hamburger, but what do we need to put ourselves in to create original recipes? Let's start with 2 great classics: salad not seasoned e tomato. With these two ingredients you will still be in the comfort zone despite having added more ingredients.

Then among the most famous recipes in the world offered by fast food restaurants around the world is that of the bacon buger: on this ground beef meatball, along with sauces, tomatoes and salads, a slice of crispy bacon is placed in this case.

And let's not forget the cheese! Another of the great flagships of street food is the Cheeseburger, where rich slices of Cheddar enrich the sandwich.

The traditional sauces can then be replaced with sweet and sour sauce is senapata sauce, but I also have to try the Yogurt Dressing (perfect for dressing a herb salmon burger) or the tomato concentrate.

You can then upset your sandwich with truly unexpected and original ingredients by preparing a hamburger with apples and vegetables or a saffron burger and vegetables in which fruit and vegetables will balance the well-being of the dish.

How to make burgers without meat for vegetarians

The hamburger is a perfect dish also for those who do not like meat or are trying to reduce their consumption. To prepare burgers without meat for vegetarians, just remove the raw material of animal origin and create vegetable or legume meatballs.

Between best recipes try thechickpea burger with roasted peppers and thesoy bean burger.

How to make fish burgers

Even the fish can become the starting point to create the meatball. For example, to prepare theSalmon burger, just chop the pulp, add chives and mix with egg and fresh cream.

What to combine with a hamburger

There is no hamburger without it fries on the side. But of course it's not the only possible match. Try it also with a side dish of salad you hate grilled vegetables. The sautéed ones are also perfect, perhaps slightly spicy.

As for drinks, the burger goes well with beers full-bodied but, like all second courses of meat, its aroma of embers is enhanced by vivid reds as thick as theAglianico del Vulture or the Nero di Troia.

What to do with the advanced burgers

Despite being a sandwich, it may happen that not everyone can finish it. Here's what to do with the advanced burgers: you can use the minced meat seasoned to enrich the filling of rustic savory pies.

What wine to combine with fish soup? – Italian Cuisine

As a poor dish, which the sailors prepared with less valuable fish or with those that had broken into the nets, the fish soup it has become a refined delicacy. Virtually every region that faces the sea has its own recipe, which often varies from province to province and even from municipality to municipality. Among the best known, there are the cacciucco livornese, served on toasted bread, the Ancona brodetto, which includes 13 types of fish for 13 diners in memory of the last dinner, those of the Abruzzo coast, the Sicilian fish soup, enriched with black olives and capers, and the quatàra of Porto Cesareo, which takes its name from the copper cauldron in which is cooked. Usually fish soups they have a tomato sauce, but the variations in white are not missing.
The choice of wine to pair with fish soup can change depending on the preparation, but the regional combination is always a winning option. Thus, the Verdicchio dei Castelli di Jesi is perfect with the Ancona brodetto and the Cerasuolo d’Abruzzo are suitable for the soups of Chieti and Vasto. Not only white and pink wines are to be chosen, but also some light reds, to be brought to the table fresh.

Here are our 10 choices:

whites
Verdicchio dei Castelli of Jesi Classic Reserve Vigna the Song of Figure 2016 – Andrea Felici
Verdicchio is the wine that classically accompanies the Marche soups. This cru, produced by Andrea Felici in the Apiro area, is among the best in the denomination. Try it at least once.
43 euros

Offida Pecorino Merlettaie 2018 – Ciù Ciù
Pecorino, a native vine, widespread between the Marche and Abruzzo, gives whites of character and the right body to accompany the fish soups of Central Italy. That of Ciù Ciù is certified organic.
11 euros

Grechetto Fiorfiore 2017 – Roccafiore Winery
This warm and soft white comes from Umbria, characterized by intense aromas of tropical fruit, citrus fruits and herbs. The aging in wood gives it a creamy and enveloping taste, refreshed by a savory note on the finish.
17 euros

Vermentino di Gallura Superiore Monteoro 2018 – Sella & Mosca
A Vermentino that smells of sun and sea, with a fruity flavor and intriguing nuances of Mediterranean herbs. What can you imagine better to accompany a fish soup in white?
16 euros

Greco di Tufo Quattroventi 2017 – Petilia
With the maceration of the grapes on the skins, Petilia produced this year a wine full of determination and character. It smells of orange blossoms, hawthorn and has a fresh and savory taste, with an almond finish.
18 euros

Rosati
Cerasuolo d’Abruzzo Gianni Masciarelli 2018 – Masciarelli
It is a really pleasant Cerasuolo with fresh notes of cherry and currant and a smooth taste, which blends well with the slightly spicy taste of certain fish soups.
7.50 euros

Susumaniello Rosato The Rails 2018 – The Pastini
A pink wine with a captivating and delicate taste, born in Valle d’Itria, the Apulian area that gives the most delicate whites and rosés. Produced with the rare native grape variety Susumaniello, it smells of rose and strawberry.
8.50 euros

Idea Rosa di Primitivo 2018 – Varvaglione
Juicy, elegant, intriguing and just presented on the market. The novelty of the Varvaglione house is a rose wine with a strong Apulian character, which will win you over for its freshness and ease of drinking.
12 euros

Rossi
Lake Caldaro Classico Superiore Leuchtenberg 2018 – Caldaro Winery
Can a mountain red accompany a seafood dish? When it comes to a slave of Lake Caldaro, there is no doubt. Fragrant and spicy, it should be served at 12-14 ° C.
11 euros

Pinot Nero Sciaranera 2016 – Duca di Salaparuta
Pinot Noir, here in a simple and everyday version, can be a fascinating companion to fish soups with a stronger flavor. Also in this case, play with the temperatures and serve it cool, at 14 ° C.
13.50 euros