Tag: cooking

10 rules for cooking without waste – Italian Cuisine

10 rules for cooking without waste

A well thought out expense

Do the shopping day by day, evaluating quantities and times of deterioration well.
Especially now that you are on vacation, you may decide at the last moment to dine out or at a friend's house. And, in the refrigerator, the food purchased in abundance "ages" and to a large extent will have to be discarded at the time of use. The problem would not have arisen if the expenditure had been done in a thoughtful way and day by day.

A lot or a few? The right

Cook well-measured portions on the appetite of diners.
On vacation, despite the good intentions of the vigil, we move less and, except for the most avid sportsmen, we assume more "comfortable" habits and more relaxed times. Our body therefore needs less calories. Cooking the "right", therefore, without exceeding the number of courses and in "size" is important for a healthy balance and for a better use of resources: less food, fewer calories, less waste.

Nothing is thrown away

Use all the parts of a product giving space to creativity.
Knowing how to use in an appropriate way every part (or almost) of a product is a sign of attention to sustainability, but above all it opens up new experiences and the discovery of unexpected flavors. Not everyone knows, for example, that pea pods can become a tasty drink or that the pumpkin skin put in the oven is better than a chip. Experiment, therefore, with prudence. For those who do not trust their abilities, they can follow the instructions of chef Aliberti who has reused his philosophy of cooking.

Store, store and keep

Learning the art of conservation extends the life of food.
A good use of the different compartments of the refrigerator, placing the products paying attention to the different temperatures, is a small and easy trick that improves the preservation of food. Even combining one food with another can generate unexpected or undesirable effects: for example, apples accelerate the ripening of other fruits.

The time of things

Check the expiration date thinking about when you will use the product.
Plan, plan, establish: on vacation are verbs we would never want to hear. Just relax. But a minimum of programming at the right time helps not to waste time, money or food. Looking at the expiry date of the products requires little effort, let's face it. And even think about whether we will eat ricotta at dinner or in a week. A small choice, a great saving.

Less is better

Choose thinking about the next.
Packaging is undoubtedly an important factor for the good preservation of food, but when it is too much it is too much … A good expense also starts from knowing how to choose the product protected by an effective but not excessive packaging and that is easily recyclable. If a package is made of different materials, recycling it correctly (where do I throw it?) Becomes a challenge that is almost impossible to overcome.

The next day is even better

It is a "grandmother's" device, but no less valid even today: the advanced food is not thrown away. This was a stupid habit that we bought thinking that it was reprehensible to do, just like our grandmothers did, that is to reuse the next day. Meatballs or meatloaf, for example, are spectacular examples of intelligent re-use of food the day before. What you have not finished at dinner can become a perfect component of the picnic on the beach of the next day.

On the beach (or in the mountains) you can do without it

Limit the use of dishes, plates and cutlery.
Even on the beach or on the mountain trails we have the right to our comforts. Sure. But it is not necessary to reproduce the same lifestyle even in those places. A picnic is fun even if the table is not set at home. Less crockery, cutlery and plates means moving more easily, having fewer items to wash and therefore consuming less water (scarce resource) and less detergents (highly polluting). This is also anti-waste attention. Obviously the plastic must be banned.

Outside the home, don't waste the opportunity

Choose the restaurant as a conscious gesture.
On vacation you go more often to the restaurant. It is a beautiful occasion for conviviality, but above all it is an opportunity to learn about a fundamental element of the place where we find ourselves. Cuisine is history and culture. Through the kitchen we know the typical products, the life habits of a city, we discover new flavors, we explore traditions and human typologies. Choosing where to eat is therefore almost as important as visiting the monuments and attractions of the place. It is an opportunity for knowledge not to be wasted.

Ask and it will be given to you

Do not be ashamed to ask for food that has not been consumed.
Abroad it is a practice that has always been in force, but in Italy we are struggling to adopt it. But asking the restaurateur to adequately package the food we have made is not only our right but it is also a healthy and right habit. Nowadays there are more and more restaurants where this good practice has come into use, but we customers must learn not to be ashamed and to ask for it when it is not proposed to us. The important thing is that the container is suitable for storage. Many Italian restaurants have equipped themselves with a special container – Refuge its name – which Fipe has made available to its members. Ask for it.

The anti-waste recipe of chef Franco Aliberti

100% courgette


3 stems of courgette plants, h2o, salt, 3 courgette leaves recovered from the stem, zucchini cream, 5 courgettes, extra virgin olive oil, half shallot, salt pepper


Clean the outside of the stems with the help of a potato peeler. Cut them diagonally so that they look like half a pen, cook the leaves in salted water for about 3 minutes, cut them thin. Add the sliced ​​zucchini, pour ice or cold water and cook.
For the cream: in a frying pan wither the oil with the oil, add the sliced ​​zucchini, pour ice or cold water and cook over medium heat until cooked and evaporated. Mix by adding oil, salt and pepper. Cook the half pen in salted water for 2 minutes and finish cooking in the pan with the leaves and the cream for another 2 minutes.

Bangkok, the soup that has been cooking continuously for 45 years – Italian Cuisine

Bangkok, the soup that has been cooking continuously for 45 years

Every evening the broth is filtered, then used to prepare the soup that will be served the next day at the Wattana Panich restaurant

A soup that has been boiling continuously – in the same pot – for 45 years, and which is not only still edible, but also very popular with customers, and which owes its pleasantness to the special, infinity cooking. It is served in a historic restaurant in the Ekkamai district of Bangkok, the Wattana Panich, which strictly follows the rules of preparation of the neua tune. It is a soup made with different cuts of meat, meatballs, tripe and offal, as well as the classic noodles, rice noodles, and a handful of coriander. Nattapong Kaweenuntawong, the owner of the restaurant, third generation of the family of restaurateurs, is really proud of his specialty, which has "a unique flavor and aroma" thanks to this unconventional cooking method.

Every night, for over four decades, the broth is filtered, then reused to prepare the soup that will be served the next day. This base is theingredient more important, the one that gives taste to the dish. The concept of a soup infinity it is not new: the ancient technique of the perpetual stew or stew of the hunter plans to let a pot of soup boil slowly and add, gradually, new ingredients without throwing the broth, which continues to become flavored.

A pot-au-feu of 300 years

An article in the "New York Times" of 1981 spoke of a French beef soup that had lasted 21 years: the journalist Arthur Prager recommended to refrigerate it during the night, then to skim the fat from the upper part, the one where the bacteria tend to accumulate, and to simmer again for at least 20 minutes before serving it again. And while vegetables and meat are discarded after two cooking cycles, the broth, he explained, "will never deteriorate".

In the article, Prager also told of a pot-au-feu who, in Normandy, had been cooking for 300 years, and another, in Perpignan which began to boil in the 1400s, but which did not survive the Second World War.

The soup of the Wattana Panichtherefore it is not the oldest nor the most enduring. But the restaurant owner hopes that one day it can become one. "We have three children: I hope that the fourth generation of our family will continue to manage the company".

Recipes without cooking with ricotta – Italian Cuisine

Cheese balls, lasagnette, bruschetta, spaghetti and cheesecake: 5 dishes that have ricotta as the main ingredient and can all be prepared quickly without having to cook them!

With the ricotta cheese you can prepare a thousand recipes, but we want to propose you in this article five, easy, fast and above all without cooking. No stoves, no oven and no barbecue, we use pure ricotta enriching it with many other seasonal ingredients.

From appetizer to dessert, a perfect summer menu that we are certain will win you over.
Choose a ricotta of excellent quality, that is of cow or sheep it depends on you and your tastes. The important thing is that it is freshand unpackaged. If you like and if you have time, you can also prepare the homemade ricotta cheese . Read here how to do it.

digestibility of ricotta

Cheese balls

A finger food which can hardly be resisted. Just mix the ricotta with the same amount of robiola or other cheese spreadable and then add a pinch of salt and pepper and grated Parmesanjust enough to reach a consistency to be shaped with your hands. Then balls are formed as big as nuts and roll in pistachios or sweet paprika . They break up cool in the refrigerator for about two hours and then served alone or with croutons.

Lasagnette of carasau

Would you ever say that you can prepare a first without turning on stoves and oven? These lasagna will amaze you. That's enough soften the carasau bread sheets for a second in a bowl of water and then lay them in layers inside a transparent baking dish alternating with one cream made with ricotta, salt, lemon peel, extra virgin olive oil and basil chopped with a knife and a diced tomatoes simply seasoned with oil and salt. The secret is to sift the ricotta well to make it soft and if you want a lighter consistency, blend it with a little milk.
Let cool the lasagna in the fridgeand then serve it as if it were a hot dish perhaps accompanied by a teaspoon of pesto.

Cucumber Spaghetti

By now the vegetable spaghetti are the must of summer 2016. They are prepared like those of zucchini that we have already talked about many times, using a special tool that cuts the vegetables like spaghetti . Season them with some ricotta cheese, avocado cubes, black olives and cherry tomatoes. Complete with fresh aromatic herbslike oregano and basil.


We have already talked about how many bruschettas can be prepared with ricotta. From sweet to savory you can indulge yourself with fresh seasonal fruit, dried fruit and vegetables of all kinds, fresh or in oil. You don't necessarily have to use toasted bread, a slice of good fresh crunchy bread is fine too.

Cheesecake in a jar

This sweet will be your salvation when you have unexpected guests at dinner. You simply have to chop some biscuits (the biscuits you prefer) together with almonds or walnuts. Put this mixture on the bottom of small glass jars and cover with a mousse prepared by mixing whipped cream and sieved ricotta and sweetened with honey or hazelnut cream . Complete with fresh fruit or jamto taste.

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