Tag: cooking

Cooking to relax: here's how – Italian Cuisine

Cooking to relax: here's how

The slow and repetitive gestures, the choice of ingredients, the scents that are released during cooking and the wait to see your creation finished are actions that help to find well-being and serenity

It will have happened to you at least once in your life to hear yourself say "when I cook I relax". This is not a saying, but an action that for many really increases the state of well-being and helps to find tranquility. As explained by a study published in the Journal of Positive Psychology, carrying out a creative activity makes you happier and more peaceful even in the days following the action. And cooking is undoubtedly a creative act! Of course this is true if the time dedicated to cooking is adequate for what you want to do, if it is a moment free from other tasks or commitments. Only in this way will the motto be valid relax cooking!

The gestures, the scents, the wait

Cooking can be part of a conscious process called grounding, "grounding", an operation by which you become aware of the present moment. The sequence of gestures, the use of hands that work in harmony with your mind, help you focus on the here and now, giving you a state of relaxation. The essence that every food gives off, the aromas of spices, the aromatic herbs that you use in each recipe, or simply the aromas that develop with cooking, bring good humor and well-being. From here you can well understand how the saying "relax by cooking" is true. Waiting for the moment when your preparation is ready teaches the art of patience and waiting and gives a sense of satisfaction for the awareness of having done something by itself from start to finish.

Cooking teaches you to trust yourself

Maybe you have never thought about it, but start preparing a dessert, for example, or a dough for a savory pie, starting from the measurement and balancing of every single ingredient, from cleaning the vegetables to be used up to the choice of fillings or of the filling, for get to the final result, ready to be tasted, it gives a boost of self-confidence, one confiance in your abilities, which will also be useful in more demanding situations. In addition to giving you the real pleasure of tasting the fruit of your work, alone or in company (with friends even better, but here the topics available would be many and such as to have to open another chapter!).

In the tutorial we summarize the basic gestures to relax while cooking

Cooking school: fast legume meatballs – Italian Cuisine

Cooking school: fast legume meatballs

Have you forgotten to soak legumes and want to use them quickly to prepare meatballs? Here is the trick of the chefs of La Scuola de La Cucina Italiana

Not only soups and soups: whether you are vegetarian or not, you will have tasted it at least once burger or legume balls (for example falafel, typical meatballs of Middle Eastern cuisine).
Thanks to their correct intake of proteins, beans, chickpeas, lentils and peas are often used as a substitute for meat, to prepare dishes that we typically consider "carnivorous".

The trick to prepare fast legume patties

Whole dried legumes should be soaked for at least one night in plenty of cold water so that they re-hydrate well.
Did you forget to soak them and want to use them as quickly as possible?
Rinse them well, drain them from the water and proceed with a double sbianchitura: boil the water, add the legumes for a minute and drain. Boil again and repeat the same operation. Continue cooking with a pinch of baking soda, which allows you to soften the outer skin more easily, in medium hot water. This is because, if the boil is prolonged and too intense, there is a risk that the legumes will break.

A recipe: Spiced chickpea meatballs with vegetable brunoise and sweet and sour tomato sauce

Ingredients for 4

For the meatballs
250 g Boiled chickpeas
50 g White bread
7 g Curry
10 g Parsley
Salt and pepper
Extra virgin olive oil

For vegetables
100 g Celeriac
100 g Carrots
100 g Daikon
100 g Potatoes

For the sauce
300 g tomato sauce
50 g Shallot
50 g sugar
30 White vinegar
Salt and pepper
Extra virgin olive oil


Put all the ingredients in a mixer and mix everything together. Once a workable compound is obtained, remove from the mixer. If necessary, adjust the flavor and form meatballs about 3 cm in diameter and one cm high. Place them on a baking sheet lined with parchment paper. Brush them with oil and bake at 200 degrees for 10 minutes. They will have to gratinate.

For the vegetables: Clean and wash the vegetables. Cut them into fine cubes and cook them in a saucepan for a few minutes with salt and pepper oil. To preserve.

For the sauce: Chop the shallot and let it dry in a saucepan with oil, sugar and salt. Then blend with the vinegar. Once blended add the sauce and cook for about 20 minutes. Place the hot meatballs on the plate with the tomato sauce and hot vegetables. Finish with a drizzle of oil and some aromatic herbs.

Legume flour: some ideas

You can also try legumes in flour, to be used to flavor the dough of bread or crepes. If you mix legume flour with corn starch, you can also prepare a batter for frying vegetables, meat or fish.

To find out many other tips, consult our cooking classes calendar.

How do you make confit cooking? – Italian Cuisine

How do you make confit cooking?

Confit is a food preservation and cooking technique that originates in French cuisine. Let's find out how to make it and many recipes to test ourselves immediately

The confit is a conservation and cooking technique that originates in French cuisine. The concept – as far as the storage – it's simple: completely cover the dishes with grease to keep them longer. There cooking confit, at the same time, combines the coverage of food with fat at low temperature which maintains the properties of the food unaltered. It's about a technique which requires a lot of attention as the cooking temperature must necessarily be constant during all phases.

With what types of food can you use confit cooking

Confit cooking can be done with meat, especially goose, duck, lamb, rabbit, but also with some types of fish is, using vinegar, oil or sugar, also with vegetables and fruit. THE fat used to cover the foods are mainly oil and butter, but they can also be used, with satisfactory results lard and goose or kidney fat. The fat with which the food is coated – after it has cooled down – can be stored in the fridge and then reused for other preparations.

Tips for cooking confit

The first fundamental advice is to completely cover the alimony to cook with fat and keep the temperature constant – between 70 and 80 degrees – throughout the cooking time. Cooking confit it can be done both in the oven (certainly easier) and in the oven pan, but in this case the use of a lid is essential.

When preparing the meat, before cooking, the marinating with water and salt, to eliminate a little liquid naturally present in food. It is also a good idea to choose not too large sizes and use one probe for continuous grease temperature monitoring.

The most famous recipes with the confit technique

When we talk about confit we cannot avoid talking – as mentioned – of meat. Duck for example, but also pig, rabbit is lamb. You should also try the recipes featuring fish, such as the sea ​​bass, the trout and the cod (remember that the cooking temperature for fish is lower than that for meat) and vegetables and vegetables, such as the very famous tomatoes.

In this case, the recipe calls for the use of a drizzle of extra virgin olive oil, a spoonful of brown sugar, thyme or other chopped herbs, such as basil or oregano, with a clove of garlic, salt and pepper. Everything is cooked in the oven at 140 ° C for two hours and the tomatoes are served, which have become so sweet, as you like, for example in a bruschetta, or as a side dish for fresh cheese, or to accompany a second of light meat.

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