Tag: Cucina

the video of La Scuola de La Cucina Italiana – Italian Cuisine

Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

Red, yellow, green: this time the protagonist is the pepper, among the most characteristic vegetables of the Mediterranean diet.

When and why to eat peppers

Let's start with some quick notions about the pepper: even if it is found in supermarkets throughout the year, its season goes from June to the end of September; it's great either raw that cooked; contains potassium, iron, magnesium, calcium and ha diuretic and antioxidant properties.
Did you know that he has much more C vitamin of citrus fruits?

How to cut the peppers

If cutting peppers sends you into a crisis, watch our video to learn how to do it the right way.
Do not dispose of the top cap immediately, as you risk wasting part of the pepper. Cut it to cloves as you see in the tutorial: separate the various sections start from the bottom up to the stalk. In this way you will be able to eliminate even more easily central part with seeds.

How to make peppers more digestible?

If you have difficulty a digest the peppers, it is important to eliminate not only the central part of the vegetable, but also all the white ribs internal and above all the skin.
Peppers are more easily digested if consumed uncooked: in this case, if you want to remove the peel, it is better to use a potato peeler and not a knife, so as to avoid too much waste. The potato peeler will allow you to remove only the skin, avoiding cutting off even part of the pulp.

Alternatively, you can put them whole in oven preheated to 180 ° and cook three minutes on each side. Once pulled out of the oven and cooled, the skin will come off very easily.

Want to learn more about the basics of cooking? See here all the cooking classes at La Scuola de La Cucina Italiana.

Below, the best recipes with peppers to try at home.

Smart octopus with avocado – La Cucina Italiana – Italian Cuisine

20 minutes of pressure cooker and the octopus is ready: super soft and without wasting time or energy! The kitchen becomes smart thanks to the recipes of La Cucina Italiana for Edison

Good and healthy ingredients, cooked with love – but without wasting time, raw materials, energy. Here is what it means for us to cook well and in an ethical way. At La Cucina Italiana for 90 years we have been doing this inspired by tradition, experimenting with new cooking techniques and new flavors. We work respecting the environment, food and health and with this recipe we do it alongside Edison, who has been creating energy for over 135 years, and aims to explain how to consume less and better. With a small gesture you can really change the world, every day.

Ingredients for 6 people

200 g of octopus
2 avocado
50 g parsley
20 g of mint
1 lemon
20 g pitted black olives

Method

For the octopus
Clean the octopus by removing the beak and the eyes, then turn the head upside down to remove the sand residues. Fill the pressure cooker with water and dip the clean octopus in it and close it. When the pot starts to whistle count 20 minutes.
Once the cooking time is over, open the pan and allow it to open, but leave the octopus immersed for at least another 10 minutes.
Cut the octopus into small pieces and sauté in a pan over high heat with a little oil until it becomes crisp.

For the avocado
Take the ripe avocado, cut it in half and remove the stone.
Take half of the lawyer, cut it and season with lemon, oil, salt and pepper. Then whisk it and place the cream in the fridge well covered with plastic wrap.
Cut the other half into thin slices and season with lemon, oil, salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.

To serve
Chop the parsley and mint very finely.
Put a spoonful of avocado cream on the plate, place a few pieces of octopus on top, sprinkle with chopped parsley and spices. Next, arrange the avocado slices and finish the dish with half-cut Taggiasca olives. Serve immediately with a drizzle of oil and grated lemon rind at the time.

The new course calendar of La Scuola de La Cucina Italiana – Italian Cuisine

Download and watch the new calendar of La Scuola de La Cucina Italiana courses: from May to September the great classics are back, but there are also many new features!

Spring brings with it an air of change and new projects, even in the kitchen! Watch and download the new calendar courses de The School of Italian Cuisine, to take inspiration; the following four months will go by May until September 2019. You can download the pdf, by clicking here, or directly consult the dates, already available online.

The spaces of La Scuola and the structure of the courses

The School of Italian Cuisine is located in Piazzale Cadorna a Milan: the location has state-of-the-art technological teaching rooms with a high-level teaching staff; the structure is organized to facilitate the interactive participation of the students.

The chefs are ready to share the passion for cooking and any advice is necessary. The choice of courses is very varied: the classics, the themes, the pastry, the proposals from the world and the workshops for children. It is possible to choose single-theme courses or to follow longer courses, to deepen certain techniques.

All the material to participate in the lessons is provided, before entering the classroom: an apron, a pantry with recipes, a copy of the magazine La Cucina Italiana and a small gastronomic gift. Furthermore, everything prepared during the course is tasted directly in the classroom, accompanied by an excellent glass of wine.

Calendar news

The grown-ups return classics, such as Kitchen Bases and Pastry Bases. In addition to these there are some Announcements, as Regional Cuisine: Sardinia, Semifreddo and Parfait; moreover, some didactic plans They were renewed to follow the seasonality of the products and the constant evolution of the kitchen.

It was established Basics of the Junior Kitchen, designed specifically for children between the ages of 13 and 17: a complete course, structured in five lessons, to master the fundamentals and techniques of Italian cuisine.

For more information, visit the website scuola.lacucinaitaliana.it or contact the School Secretariat directly by sending an email to scuola@lacucinaitaliana.it.