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How to cook beetroot – Italian Cuisine

How to cook beetroot


Read in foil, in the oven or in the steam: here are some tips for the different cooking methods of beets

You are wondering how to cook the beets you have purchased? The answer is that there are many more ways than you can imagine. The method traditional and perhaps best known in all our kitchens, because simple and fast, it is that of beets read, ideal side dish for many main courses. But it is not the only one: here are some useful indications for those who are looking for ideas.

Boiled beets

First you need to cut the stems with the leaves and any roots and wash the beets. After drying them with a cloth, put them in a pan and cover them with cold water. At this point it is added a little salt and sugar and it boils everything a low flame for three quarters of an hour. After it is necessary to take back the beets, pass them under cold water for a moment, remove the peel, cut them into slices and therefore serve as you prefer. In salads or simply seasoned with oil or lemon, it's a matter of taste.

Baked beetroot

Another type of cooking is oven cooking, to be preheated a 200 degrees before starting with the preparation. After passing the beets under running cold water, you have to divide them into four equal parts, arrange everything on a previously greased pan or with parchment paper, season with a drizzle of oil and a pinch of salt and bake for about forty-five minutes. It is important to remember turn the beets halfway through cooking, however, waiting for the required three quarters of an hour before serving them once again as a side dish or as a single dish.

Baked beets

To cook the beets in foil, on the other hand, you first need to peel the vegetables and deprive them of leaves and roots. Also this time it is necessary to leave by passing the beets under running water to eliminate any residual earth. The oven is preheated to 200 degrees and then they lie down on paper tinfoil the beetroots into wedges, adding a drizzle of oil, salt and a sprinkling of pepper. At this point the foil is carefully closed obtaining a foil and leave it in the oven for half an hour.

Steamed beetroot

Finally, to prepare the steamed beets, you need to cut them into wedges, after washing them, and pouring them into the appropriate pan, where we will boil two fingers of water over high heat. Once the beets are softened, they are passed under cold water and the skins are removed with a damp cloth before being brought to the table.

First New Year's Eve to cook in advance – Italian Cuisine

First New Year's Eve to cook in advance


The crepes in each version, the rice sartù, but also the lasagna, the stuffed conchiglioni or the cannelloni are all excellent recipes to cook to go ahead with the dinner menu: discover all our ideas, including the light one

How nice it is to spend the new Year's Eve dinner in the warmth of its own home, surrounded by many friends and eating delicacies of all kinds. To bring a Luculianus menu however, it takes a fair amount of time, which certainly isn't on the afternoon of the 31st before the guests arrive. The solution? of early New Years to prepare in advance, so you can enjoy friends, toast and carefree dinner.

Crepes for all tastes

He closed folding them in four, cannelloni or bundle crepes they are a rich and versatile first course, the only limit for the filling is fantasy. This is the classic dish to prepare in advance in large quantities and keep both cooked (only to be heated at the right time) and raw, ready to bake. Crepes with turnip greens, radicchio and casera bring all the flavors of winter to the table and are also perfect for vegetarian guests, while crepe pie is a decidedly rich first course and great occasion. If, on the other hand, you cannot give up salmon during the holidays, try the crepes au gratin with robiola and salmon, they will not disappoint you.

Early New Year's Eve to be prepared in advance directly from Naples

The Sartù Rice it is not among the dishes of the Campania cuisine best known outside the borders. Too bad, because it conquers at the first taste. It is one rice pudding topped with meatballs, peas, cheese and every good thing. Preparation takes time, but being able to cook it in advance you can organize yourself and make a great impression, leaving guests speechless.

All crazy about baked pasta

Finding some early New Year's Eve to prepare in advance isn't actually difficult, just look at the tradition. There lasagna it is a great classic that, in fact, the next day is even better. If you are looking for a variant compared to the usual ragù, try it with sautéed artichokes, scamorza, bechamel and sausage (crumbled and sautéed in a pan).
Elegant to serve also in single portion cocottes are, instead, i conchiglioni Fillings. You will have to arm yourself with a little more patience than the lasagna to fill them one by one, but it will be worth it. The conchiglioni stuffed with broccoli, scampi and ricotta could be a suitable first course, and different from the usual, for a fish dinner.
Speaking of baked pasta, there is also the cannelloni. Why not try them in a vegetarian version, stuffing them with stir-fried radicchio with pine nuts and raisins and then au gratin with bechamel and cheese?

The light recipe

If, on the other hand, you are looking for recipes for New Year to prepare in advance that do not make your guests too heavy, do not disdain the velvety: they can be prepared in advance and then heated, assembled and completed with a last-minute gourmet touch. There cream of pumpkinfor example, it looks great on gods shrimp wrapped in a slice of bacon and cooked briefly in the oven or in a pan, while the Mushrooms Pureed Soup can be completed with gods porcini. A velvety lobster or one velvety with scallops and turmeric instead, they are already quite tasty in themselves.

White polenta: what it is and how to cook it – Italian Cuisine


Curious to discover white polenta, a classic Venetian preparation? Follow the advice of the chefs at La Scuola de La Cucina Italiana on cooking and pairings!

White polenta is used in Venetian cuisine, particularly in the provinces of Venice, Treviso and Padua. Its diffusion in this area of ​​Italy is due to the traditional presence of the cultivations of white corn, also called Pearl White. What is the difference between white polenta and yellow polenta? The white polenta, obtained from the grinding of this type of corn, tends to be more delicate than the yellow one and its grain is also finer.

Which pan to use for cooking?

Polenta is traditionally prepared using gods cauldrons of copper: this material allows to spread the heat evenly. Alternatively, one can be used pot high and narrow, so as not to let the liquid evaporate too quickly; the material to be preferred in this case is thealuminum, so that the heat conduction is uniform. The temperature of the stove must always be kept fairly low.

How to make white polenta creamy?

If you want to get a polenta from consistency more creamy, simply add more water during the cooking phase. For a version, however, even more enveloping you can prepare the polenta in advance, let it rest and, at the time of serving, add to the polenta of the milk or of the cream, mixing everything with an electric whisk. The result will be extremely delicate and can be the perfect combination for crunchy preparations.

What is the best match?

White polenta is typical of the region Veneto and traditionally it is combined with dishes from this area. The advice is to combine it with preparations based on fish; the white polenta is, in fact, more delicate than the yellow polenta and allows, therefore, to enhance its flavors. Moreover, having a color very particular, it is possible to play with the contrast, combining white polenta with brightly colored ingredients.

A recipe: White polenta with black cuttlefish and parsley oil

Tuesday 19 November was held, a The School of Italian Cuisine, a special dinner in collaboration with Cantine Maschio: it was a unique opportunity to discover a land rich in flavors and landscapes from the Trevigiana hill of Prosecco, recently UNESCO heritage, to the verdant plain between the Piave and the Sile.

In combination with the wines from the cellar, they were made by Marco Cassin, chef at La Scuola, four courses, inspired by traditional Venetian cuisine. If you are curious to discover the prepared menu, look at the pictures in the gallery! On this occasion we also collected one recipe to use the white polenta also in your dishes. Discover it below!

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Ingredients for 4 people:
1 liter of
water
600 g Cuttlefish
250 g White corn flour
100 ml Extra virgin olive oil
45 g Cuttlefish ink
30 g Parsley
salt

Method:
Boil water; add the salt and wait until it is completely dissolved. Add the flour gently, continuing to whisk. Once the main mass is created, continue turning with a wooden spoon. After about 40 minutes the polenta will be ready.
Prepare a water flavored with celery, bay leaves, leek, cloves and juniper berries; salt it and bring it to a boil. After cleaning the cuttlefish, blanch them for a few seconds.
Put the squid ink in a saucepan with a little water; once it reaches a boil, add the cuttlefish and complete the creaming.
Blanch the parsley in salted water; add it to the oil and blend it. Finally, filter it. Serve, placing the polenta at the base and the cuttlefish in black on top; finish with a few drops of parsley oil.

Are you curious to discover other useful kitchen tips? Subscribe to one of the courses de The School of Italian Cuisine: click here to view the calendar!

Texts by Caterina Limido

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