Tag: cook

6 varieties of mushrooms to cook now – Italian Cuisine


Here are our six protagonists

Pioppini

Pholiota aegerita. Also called piopparelli, sometimes confused with nails (Armillariella mellea), they are of excellent quality and grow in small groups on poplar, elm and willow trunks. The flavor is delicate, fresh and slightly acidic.

Porcini

Boletus edulis. Precious and sought after, they are found under chestnut, oak and beech trees, sometimes under conifers (not larches). This is the best time to pick them up and eat them, during the rest of the year you can find those imported, which are less tasty. By purchasing them, choose them small and compact, with the non-slimy hazelnut-colored hat and the underlying cream-colored sponge.

Mumps

Pleurotus ostreatus. Also called oyster mushrooms or chilblains. Those that are for sale are cultivated; if you want to look for them, try old stumps or hardwood trunks. The consistency must be firm, almost tenacious. The flavor, not too pronounced, is very pleasant.

Prataioli

Agaricus bisporus. Much better known as "champignon", they can be white or blond. Good at every stage of growth, when they are small they are suitable for pickles, when grown up they are suitable for grilling. They are best sliced ​​raw in a salad. Good cooked in risotto or on pizza.

Cardoncelli

Pleurotus eryngii. They grow in the South, where they can also be collected over 1500 m. They have a distinctive massive stem. Precious, fleshy and tasty, they can vary in color. Special gratin.

Chanterelles

Cantharellus cibarium. Cockerels, chanterelles, daisies. The list of names is long, being among the most common mushrooms in Europe. Impossible not to recognize them for their color and funnel shape. Delicious in bubbling butter.

The rarities

The scientific name is Coprinus comatus but perhaps someone (admirers consider it like the porcino) will know it as an "ink mushroom". The "club" shape resembles a closed umbrella. The cap is covered with white gills (comatus, that is, crowned) and develops completely adherent to the stem in young mushrooms, also excellent raw. In adults (no longer edible) the flaps of the hat detach from the stem dripping black liquid.

Here are two proposed recipes with mushrooms!

Mixed forest with blueberries and parmesan saucemushroomsIngredients for 6 people

250 g chanterelles already cleaned
250 g of cardoncelli already cleaned
250 g pioppini already cleaned
250 g of mushrooms already cleaned
250 g fresh cream
125 g blueberries
50 g Grana Padano Dop
30 g butter
garlic marjoram bay leaf
extra virgin olive oil salt – pepper

Method

Seared the chanterelles and the pioppini for 1 minute from the boil, drain and dry them with a cloth. Reduce all mushrooms in wedges or slices. Brown separately the mushrooms in a pan with 1/2 clove of garlic, a drizzle of oil, bay leaf and marjoram, for 3-5 minutes, over a high flame. You do reduce the cream on the heat for 5 minutes from boiling, then add the grated parmesan, turn off, blend with an immersion blender and season with salt and pepper. Dissolve the butter in a small pan, add the blueberries, a pinch of salt and turn off after 3 minutes. Distribute the cream of parmesan on the plate, arrange the mushrooms and top with the blueberries. Decorated with marjoram and laurel.

Ricotta ravioli with porcini and chanterelle saucemushroomsIngredients for 4-6 people

500 g flour 0 500 g cleaned porcini mushrooms
250 g ricotta
150 g cleaned chanterelles
150 g cleaned pioppini
5 g chopped basil
10 yolks – 2 eggs
1 clove of garlic
sorrel
butter – salt – pepper

Method

Knead flour with eggs and egg yolks and a pinch of salt, until you get a firm paste, wrap it in film and let it rest in the fridge for 40 minutes. Blanch the chanterelles and the pioppini for 1-2 minutes, drain and dry them gently. Cut them into slices. Brown chanterelles, pioppini and porcinia slices in a pan with butter and garlic for 3-4 minutes. Salt and pepper at the end. Sift ricotta. Chop 150 g of the browned mushrooms and mix them with the ricotta and basil; salt and pepper, if needed. Roll out the dough into a thin sheet (2 mm) and cut out discs of 8 cm in diameter. Spread the ricotta and mushroom filling on the discs, close in a crescent, sealing the moistened edges. Boil the ravioli al dente. Drain them in the pan with the rest of the mushrooms and toss with a little butter for 1 minute. Serve the ravioli completing with sorrel leaves.

Text by Marina Migliavacca and Valeria Nava

Recipes for those who can't cook – Italian Cuisine

Recipes for those who can't cook


Do you want to make a great impression in front of family and friends, but don't know how to pick up a pan? Don't worry, our editorial team is ready to give you the right advice to spend little time and energy, but above all at a low difficulty level … without giving up the wow effect!

Cooking is an art, you know, but not everyone is gifted or has the time and desire to learn. It takes patience, dedication, care and attention to the product to cook well, also placing a strong regard for the technique. Fortunately, however, we of Italian Cuisine are here to support and help everyone: the most and the least capable. This is why we offer a series of recipes aimed at those who fight a little with the stove, but who want to make a good impression in front of the guests. In our gallery you will find a series of dishes, from appetizers to desserts, for those who cannot cook, but without sacrificing taste and presentation.

Appetizers

With appetizers it is easy to make a great impression, often with a few ingredients you can prepare tastings that amaze guests! Let's take the example of croutons or croutons: a great classic cut into small or larger pieces. Such as the Bruschetta with tomato and ricotta or the Bruschetta with Bra sausage and fennel pesto. A touch of class that strikes for the contrast of flavors? Sweet and sour figs, wrapped in speck.

First

As a first course you can really indulge yourself thanks to the variety of pasta and risotto to garnish with the most disparate (and refined!) Products. We go from the risotto Fregola, to the warm spaghetti salad, to conclude with a very elegant Ristotto Moscardini, tomato and rice. Even the soups, however, can surprise you, such as the iced cucumber soup with goat cheese

Seconds

The second courses include a wide range of products: from fish to meat and vegetables. Grilled, baked or in a pan, they can be easy, quick and tasty! A vegetarian example? vegetarian stuffed courgettes. For the meat, on the other hand, you can choose the aromatic Veal slices. Or the meatballs and pepper sauce. Why not try fried Seabed Shrimp? simple and very tasty!

Sweets

Cakes, cupcakes, sorbets .. so on and so forth. From Chocolate Delights to Yogurt brick with honey, pine nuts and blackberries, passing through the Desert Roses… you just have to try them!

In gallery above you can find all our easy recipes for everyone!

How to cook chestnuts – Italian Cuisine – Italian Cuisine

How to cook chestnuts - Italian Cuisine


How to cook the fresh chestnuts we buy from the greengrocer or supermarket at home? Here are techniques and tips to better enjoy the fruit that is the symbol of autumn.

We usually associate them with a lit fireplace and a glass of new wine and few can resist it. THE browns they are the autumn fruit par excellence and from September the streets of the cities smell of roasted chestnuts, thanks to the stalls that sell them roasted inside paper cartons. In supermarkets or on market stalls, on the other hand, they can be found raw, loose or in 5kg bags. But how they cook chestnuts at home?

Chestnuts and marroni: what are the differences?

First of all it is good to clarify the difference between chestnuts And browns.
Chestnuts have a rounded shape while chestnuts are more elongated, often have an irregular shape and are larger than chestnuts. Opening the outer hedgehog we can see that the chestnut one contains three while the brown one contains a maximum of two. Finally, chestnuts have a uniform color while browns are lighter with dark streaks.

How to cook roasted chestnuts

Surely the most common method for cooking chestnuts is that of roast them with the classic pan with the bottom pierced on the fire.
You can do this either on the embers than on gas hob. First, check that the peel of the chestnuts is intact and without holes, then with a small knife make an incision across the width of the rounded part of the fruit.

Then put the chestnuts inside the perforated pan and place the pan on the embers, stirring it from time to time during cooking. The chestnuts will be ready when the pulp has turned a nice deep yellow color.

To roast the chestnuts on the gas hob instead you have to place one spread the flame under the pan with holes and cooking must take place over low heat.
In both cases, after cooking, it is good to wrap the chestnuts with a cotton tea towel clean and wait a couple of minutes. In this way the skin will come off more easily.

How to cook boiled chestnuts

Delicious and to try at least once only i browns boiled. The preparation is really very simple. Wash and cut the chestnuts. Put them in a saucepan covering them with cold water which must be equal to three times the volume of the chestnuts. Add a tablespoon of coarse salt and aromas of your choice (bay leaf, cloves, sage). Cover the pot with a lid and cook the chestnuts for about 40 minutes. Once cooked, drain, peel and enjoy.

How to cook chestnuts in the microwave

Have you ever tried to cook i browns In the microwave oven? Follow our directions. Score the chestnuts from the rounded side and soak them in warm water for about 10 minutes. After this time, drain the chestnuts and place them on the microwave plate with the cut facing up and spacing them apart. Turn on the microwave oven at maximum power for 5 minutes and then cook for 1 minute with the grill function (if your oven does not have this function, extend the cooking to a total of 6 minutes).
When the chestnuts are cooked, wrap them in a clean cotton cloth and let them rest for 5 minutes before serving.

Cook the chestnuts in salt

A very easy cooking that allows to obtain browns super soft and easy to peel. Score a kilo of chestnuts on the rounded part and soak them in warm water for about half an hour. Pour a kilo of coarse salt and put the pot on the stove.
Heat the salt well, put the chestnuts on top and close with a lid. Cook for about 30 minutes over medium heat (cooking time depends on the size of the chestnuts), turning the chestnuts halfway through cooking. When they are cooked and soft, remove them from the pan and wrap them with a damp cloth for about 5 minutes before serving.

Cooking the chestnuts in the oven

To get the classics roasted chestnuts cooking them in the oven at home First you have to soak the chestnuts in cold water for an hour. After this time, drain them, make an incision in the flat part and place them inside a pan, spacing them apart. Preheat the oven in static mode to the maximum temperature and when it is hot, bake the chestnuts for about 30 minutes or until they are scorched on the outside. Remove the chestnuts from the oven, cover with a cotton cloth and let them rest for 5 minutes before serving.

All these recipes can be replicated to cook chestnuts too!

Scroll through the gallery for all the images and further tips!

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