Tag: cuisine

Ham and Pineapple – 's Ham and Pineapple Recipe – Italian Cuisine

Today, more than a recipe I offer you an idea, it is August 15th and I don't want to turn on the stove. Ham and pineapple it is a perhaps a little unusual but in my opinion very successful combination that I have tried recently. It is a cold dish, quick to prepare and very tasty, perfect for both summer and winter. The sweetness and freshness of the pineapple go very well with the flavor of the ham, especially if you use a sweet one the contrast will be perfect. The process is very fast and the only annoying part will be cleaning the pineapple, so what are you waiting for?

Run to prepare it for your mid-August lunch, instead of bringing the classic ham and melon to the table, opt for this to bring a pinch of innovation to the table!

First, peel the pineapple and cut it into slices.

Cut the slices in half (and if you want to remove the central core), then take a serving dish and start alternating slices of pineapple and ham, overlapping them slightly.

Your ham and pineapple appetizer is ready: add a few leaves of fresh mint and serve.

Farewell to Bauli and Pernigotti, two deaths in Italian confectionery – Italian Cuisine

In Verona, at 79, the "king of Pandoro" died, and in Milan, at 98, the grandson of the founder of the famous chocolate company

Two griefs, a few hours apart, in the Italian confectionery business: Alberto Bauli died in Verona, 79 years old, «king of the pandoro, e Cavalier Stefano Pernigotti in Milan, 98, grandson of the founder of the chocolate company.

Alberto Bauli
Bauli, for more than 25 years, was the president of the confectionery group founded in 1922 by his father Ruggero, which is now based in Castel d’Azzano, in the province of Verona. With the engineer Alberto Bauli, the family business has become a leader in Italy and Europe in Christmas and Easter sweets, such as pandoro, panettone and colombe, but increasingly present also in continuous sweets sector (biscuits, snacks, brioches and crackers): in 2006 Bauli acquired the Doria biscuit factory, and in 2009 took over the products of the Motta and Alemagna brands from Nestlè (he often joked: "The president of the Swiss giant thought I had gone to see him to sell our company to him "). In recent years he had initiated an ambitious cross-border growth plan, where the group now generates 15% of its turnover. In the latest balance sheet, the turnover reached close to 500 million, with a positive income statement of 11 million.

Stefano Pernigotti
It was his grandfather who founded the Novi Ligure confectionery company, but it was Stefano Pernigotti who transformed it into one of the most important brands in the confectionery industry and chocolate, in an enlightened company that put the interests of the community and workers before the logic of profit. He was passionate about hunting and sports, especially football: to his two sons Paolo and Lorenzo, who died prematurely in a car accident in Uruguay, in 1980, he had entitled a youth football tournament which, for many years, was played in Novi Ligure. In 1995, Pernigotti ceded the ownership of the company to the Sicilian Averna. But he always remained fond of his family's industry and followed the passage to the Turkish Toksoz brothers and all the vicissitudes and problems of Pernigotti. He lived in Milan, but will be buried in Novi Ligure in the family tomb.

Croquettes with mackerel: the passepartout recipe – Italian Cuisine

The blue fish it is healthy because it is rich in Omega 3 and it is also very cheap. The mackerel , for example, it's always a good idea and the croquettes that we propose today are a new recipe to bring this poor fish to the table. You will get a delicious dish, which can be served from aperitif to dinner and that everyone, young and old alike, likes.

Indeed, mothers often for let your children eat fish, they "transform" it into croquettes.
Easy to prepare, you just need a few ingredients, which are usually always at home. Below, find the recipe step by step; in our gallery, some useful ones Advice to make the croquettes even better and keep them at their best.

How to make mackerel croquettes

Ingredients

To prepare about 15 croquettes, get: 100 g of cooked mackerel, 350 g of potatoes, 20 g of salted capers, the zest of half a lemon, 5 sprigs of parsley, 1 egg, flour, breadcrumbs and oil for frying to taste.

Method

Start by boiling the potatoes in lightly salted water. Let them cool, peel them, cut them into chunks and put them in a bowl together with the cooked and already boned fish. Now prepare a mixture of capers (previously rinsed), parsley and lemon zest. Mash the potatoes and mackerel with the help of a fork, add the mince and the egg yolk. Mix well and let the mixture rest in the fridge for half an hour. Now the fun part (if you have children, you can involve them in this step): with your hands you shape meatballs. Rounded, oval, as you prefer. In three separate dishes, prepare the flour, breadcrumbs and beaten egg. Roll the meatballs first in the flour, then in the egg, and finally in the breadcrumbs. Meanwhile, heat the oil for frying and when it is hot, add the croquettes. With the help of a skimmer, drain them well from the oil and place them in a tray or container covered with kitchen paper, to dry them from the oil. Serve hot.