Tag: cooking

Cloves: use in cooking and as a natural remedy – Italian Cuisine

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To flavor foods, to prepare infusions and herbal teas; in powder or with the classic shape of brown colored "nails"




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Let's start with a 'basic information: cloves do not come from the flowers we are used to finding at the florist. Yes, cloves come from an Asian plant that is born and grows only near the sea: theEugenia Cariophillata. Obviously they are not born as we know them: to become tiny nails in shades of brown, the buds are first dried in the sun. But not only that, a very precious one is also obtained from fresh buds essential oil. Think what an amazing scent! But how are cloves used? In the kitchen they are used for aromatize drinks or dishes, such as natural remedy for various ailments, such as mothproof, like perfumer of environments and for keep away annoying mosquitoes.

Cloves in the kitchen: to cook and aromatize food and drink whole or powdered nails are used. A spice with strong aromatic tones that can be used for flavor herbal teas, sauces, desserts, creams and even liqueurs. For example, now that the winter season arrives, it is a good practice to indulge in one hot and spiced drink, click here to try our versions. Obviously, having a very strong flavor, our advice is to use it in small quantities. And if you have never tried it, you absolutely must combine the aromaticity of cloves with meat.
To prepare a succulent sirloin in a salt crust, marinated in mulled wine you will need: 800 g of sirloin in 4 slices of 2 cm thick – 2 glasses of red wine – 1 untreated lemon peel – 1 cinnamon stick – 4 cloves – 1 tablespoon of brown sugar – 4 bay leaves – 500 g of flour 00 – 500 g of coarse salt – 600 g of new potatoes with red skin – extra virgin olive oil – salt – pepper

191809 "src =" https://www.salepepe.it/files/2021/10/controfiletto-al-sale-@salepepe.jpg "width =" 210 "style =" float: left;First step: warm the wine with spices, 2 bay leaves, lemon zest, brown sugar and let it simmer for 2 minutes; remove from heat and do cool down. Transfer the meat to a bowl, cover it with mulled wine and let it marinate in a cool place for 1 hour.
Second step: in a large bowl mixed flour with coarse salt, then add 3 dl of water. Work the ingredients with your hands until you get a block.
Third step: then divide the pasta in two portions. Roll out the first to a thickness of 4-5 mm on the lightly floured surface, e wrap yourself up 2 slices of meat drained from the marinade, dried and seasoned with a drizzle of oil and 2 bay leaves. Do the same with the rest of the pasta and meat. Arrange the two "cartocci" on a plate e bake at 200 degrees for 30 minutes.
Fourth step: while the meat is cooking, wash the potatoes, boil them with the peel in salted boiling water and drain. Transfer the reserved marinade to a saucepan and cook simmer on a very low flame until it has reduced its volume by half.
Fifth step: served the "cartocci" with the steaks on a cutting board, accompanied with boiled potatoes and the reduction of mulled wine.

Cloves as a natural remedy: great for those suffering from toothache, indigestion, bad breath and also to treat infections. For example, clove essential oil is an effective remedy for toothache cure. In fact, one of its most important properties is precisely that of being a antiseptic And analgesic. How to use it? To prepare a homeopathic mouthwash, simply dilute 3 drops of clove essential oil in half a glass of warm water. Or, if taken in the form of an infusion, the drink you will get will be a perfect one digestive! Another property of cloves is related to their being analgesics: Chewing cloves or drinking the infusion will help relieve headaches.
To prepare the herbal tea heat the quantity of a glass of water in a saucepan and add 3-4 nails carnation. As soon as the infusion reaches a boil turn off the fire, cover the saucepan and leave to rest for 10 minutes.

Cloves as a mothproof: scented drawers and intact sweaters! Think how annoying it is to realize that the sweater you wanted to wear has a hole… The simplest thing to do is to discard it and take another one, but even here you notice that there is a hole. Panic? No, immediately run for cover! Take a cotton bag, preferably in cotton gauze, add a spoonful of cloves and some orange or lemon peel. Dry everything directly in the cupboard, enjoy the scent and undamaged sweaters!

October 2021
Giulia Ferrari

Posted on 13/10/2021

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cooking classes in Milan – Italian Cuisine


We attended the first day of "school" of the Food Anthropology Laboratory in Milan and we understood that it is not a cooking "school" in the strict sense of the term, but a kitchen in which to fall in love with cultures from all over the world.

Opens in via Metauro 4 in Milan on LAC, Food Anthropology Laboratory. The name already says it: it is not a traditional cooking school, because its goal goes beyond the techniques and recipes to learn.

The project was conceived by Giulia Ubaldi, a young anthropologist and journalist who, after a degree in Cultural and Visual Anthropology in Siena and four years in Cilento in close contact with agricultural realities, he begins to travel among the wonders of our country and beyond, especially in the Mediterranean. Each destination is transformed into a place to be rediscovered through extraordinary products, often forgotten, stories of producers and families, which Giulia tells with extreme dedication and love for numerous publications (including La Cucina Italiana). Meetings that intertwine and that after many years of work come together in a single place, where its more than 700 articles come to life.

It could only happen in her neighborhood, explains Giulia: "When I got the idea of ​​opening this school, I absolutely wanted it to be at Giambellino. I would not have wanted to do it anywhere else. Not only because it is the neighborhood where I was born, grew up, where I live and which I know best, but also because it is the one where the LAC fits best as a project. A neighborhood where 150 different nationalities live is the right place to start this journey .

Then we leave for our first stop.

First day of school: the experience of a course at LAC

We are here for the lesson dedicated to Venezuelan arepas, welcomed by Giulia and the playlist chosen by Maria and Juan, our teachers for this evening. We sit around the large table of the LAC and we are already at home, together with our new friends.

Maria with her sweets and her hand-drawn apron. You can also find it at LAC.

Born and raised in Venezuela, Maria immediately confides in us how her love for cooking blossomed after meeting her husband Juan Carlos, a bread-making expert. In 2012 they opened a business together with Valencia, Carabobo: initially Maria should have dealt with graphics, an area in which she graduated, but then she became passionate about pastry. Thus was born Panes Y Chocolates, a bakery and pastry shop that unfortunately remains open only until 2014, the year in which the political situation and the difficulty in finding even the simplest ingredients, such as flour, forced them to leave their country to reach Italy. . Here they cultivate their passions, from that for art and music, with the band Migrasound, to that for cooking.

"The regime has deprived us of the possibility of being together with our family, but it has allowed us to make our culture known and to introduce us to a completely new one," says Maria, always with a smile in her eyes.
As we chat, she invites us to help her prepare for the arepas, corn flour-based sandwiches that most represent the gastronomic culture of Venezuela. He tells us about when he prepared them with his grandmother and how today he prepares them with his son. And so we begin to understand more.

Arepa: Reina Pepiada

«My favorite arepa is the more traditional one, with ham and cheese, because it reminds me of when I went to school and ate it for a snack. But it can be prepared and stuffed in many ways: it can be cooked in a pan, in the oven, it can be fried, it can be sweet or salty. Arepas are our most popular dish, they are prepared in all homes and can be eaten in arepera. They often have funny names or names inspired by pop culture: for example, there is Reina Pepiada, the most famous in Venezuela, born in honor of Susana Dujim, Miss Venezuela and Miss World 1955 ".
Long last let's have lunch! Let's taste the Reina Pepiada in a version that combines the original recipe with an all-Italian ingredient: stuffed with shredded chicken, avocado and burrata. And then we do an encore.

Pan de Jamon. Photo by Emanuela Colombo

After, it's the turn of the pan de jamon of Juan, a variety of typical Venezuelan bread, each time stuffed with different ingredients (ham, cheese, olives and so on), but always characterized by a sweet note, like that of papelon, a sort of sugar syrup.
Finally the dessert, which still speaks to us of the history of Mary and Venezuela. Maria had already started studying pastry in her country, when the situation made it difficult to access ingredients such as milk and butter. To solve the problem, he dedicated himself to the creation of vegan sweets: «I love to exploit what nature can offer. Ingredients such as dried fruit and dates turn into the base of a cake, while coconut milk, thanks to its fat component, is perfect for creating creams and mousses . So, with a slice of tart impossible to forget, we conclude the lesson.

But that of Maria and Juan is only one of the many stories that await you at LAC.

Food Anthropology Laboratory: a world cuisine to create culture (also Italian)

The circle is completed with the raw material used during the courses, from small Italian companies, from the vegetables of the farms around Milan to the extra virgin olive oil from Cilento. And here, while we enjoy the Venezuelan arepas of Maria and Juan, we sip the Sangiovese di Romagna by Enio Ottaviani which Giulia had told a few years ago. Or we savor the products of the Fraschina farmhouse in the recipes of Armenian vegetarian ritual cuisine and the fish caught in Sardinia becomes the protagonist of the marinades for Peruvian ceviche.

Italy also returns to those who (for now) are the only 3 regional courses that once again recount Giulia's journey: the Milanese tradition, which speaks of her roots, the discovery of Cilento and the indissoluble link with the Mediterranean diet, and finally the contaminations of Ligurian cuisine.

A path of work and life that has made it possible to bring together many different people, not always professional chefs, because not only the purely didactic aspect is important, but it is above all the conviviality which allows us to get to know each other and all their wealth in depth. After all, even when we travel physically we go in search of the most authentic, home cooking. As we increasingly need to reconnect and travel again, the LAC becomes the place where the whole world comes together in one room. Where on a single shelf you can find over 30 different spices from near and far places, such as saffron in Pittari or za'atar to be discovered in the course dedicated to Palestinian cuisine.

The kitchen of the LAC. Photo by Stefano Triulzi

"In an era dominated by great chefs and haute cuisine – continues Giulia – my aim is to bring out more and more the home kitchens, coming from all over the world, managing to bring authentic traditions here. In restaurant dishes there is often too much mediation, but I am interested in enhancing people and their potential. I want to give a voice to those people who remain behind the scenes, who may not have the opportunity to open their own business. This is the opportunity to make known everything they can do ".

This is why the teachers have different qualifications: there are professional restaurateurs or cooks, musicians, housewives, artists, all with a great passion for cooking and for their land of origin. Some with incredible stories to tell, such as refugees and asylum seekers, others first, second or third generation migrants. Each with its own personality, capable of going beyond a generic representation of the country of origin.
But the exchange is reciprocal: "In the first days when I was designing the LAC, after realizing that the place also had a garage, I decided that I absolutely didn't want to put the car in it, so I created a free condominium library, always open, where cooks, students, or anyone who passes by can consult and share books of all kinds and cultures . Another piece capable of completing a distinct experience compared to the classic cooking class.

You just have to choose your next destination. Here the calendar of courses.

Online cooking class to prepare the Valentine's Day menu – Italian Cuisine

Online cooking class to prepare the Valentine's Day menu


It will be a very special Valentine's Day with La Scuola de La Cucina Italiana: the new online cooking course dedicated to the menu for the feast of lovers arrives

On Valentine's Day we cook together: our chefs have created a menu to celebrate the feast of lovers, easy to replicate even in the home kitchen. As? Friday 12 February at 6.30 pm we are waiting for you at live streaming course dedicated to Valentine's Day menu, during which you can interact with us just like in a live course! It will be an opportunity to share a unique experience with the person you love, cooking together, or to surprise them with perfect dishes for a romantic evening.

The Valentine's menu

What does our Valentine's menu include? We start with a tasty appetizer, the burrata cream with roasted prawns, raspberries and pistachio. The main course is not to be missed: rags of beetroot pasta with cauliflower cream, mussels and chilli. Finally, the most awaited moment, that of dessert, one panna cotta with pink pepper with passion fruit and cocoa crumble.

The duration of the course is two hours, the cost is € 19.99. Sign up here.

How do our online cooking courses work?

Your interlocutors will be one chef, physically present in the kitchens of Milan, and a editor, who will moderate the lesson, answering questions and curiosities. A few days before the course you will receive the list of ingredients and the equipment needed to prepare the Valentine's Day menu, the digital pantry with all the recipes and the link to the page to connect to on the day of the course. Below is apreview of our courses in live streaming.

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