All recipes written by Gordon Ramsay
First of all, clean the escarole (removing the hardest external leaves and the stem at the base) and wash it abundantly under running water.
Pitted the olives, desalinate the capers, and wash and cut the cherry tomatoes.
Then start assembling the salad: put the chopped escarole in a bowl, add olives, capers and cherry tomatoes, then season with pecorino and anchovy sauce.
Anyone who has come across at least once Israeli cuisine will certainly have heard of the sabich, a rich and tasty sandwich that contains all the taste and tradition of that country. This sandwich, brought to Israel in the 50s by Jewish immigrants, has undergone some changes over the years, but is still a representative dish of Israeli street food and in addition to being widespread in the city of Tel Aviv and other areas of the Middle East it is also slowly making an appearance on restaurant menus in other parts of the world.
Few sandwiches in the world are so deeply linked to the history and culture of their country of origin. The origins of the Sabich date back to the 1940s and 1950s when emigrant Jews from neighboring countries moved to Israel, bringing with them ingredients and aromas typical of Shabbat. What was initially a Jewish dish it was soon adapted to local cuisine, until it became a real sandwich thanks to the addition of laffa, a focaccia similar to the most famous pita. The first name of the Sabich dates back to the period when the sandwich took hold in the Jewish community, and beyond, and began to be prepared and sold as street food at the Sabich Tsvi Halabi kiosk. Many mistakenly believe that the name is an acronym for its ingredients, namely salat (salad), beitzah (egg) and hazilim (eggplant), while still others believe that the letters of the root of the word, namely S, B and H, compose the word "morning" in Arabic, as the time of day during which the sandwich was traditionally eaten.
There original sabich recipe consists in stuffing a lafa focaccia with well fried eggplants, brown boiled eggs, Israeli salad and amba sauce. According to the tradition of the Israeli Jews of Ramat, who abide by the Jewish rule of not cooking on Saturday, the eggplants are fried on Friday, while the eggs between Friday and Saturday were left to boil the eggs slowly for a period ranging from 8 to 12 hours; what you get are the so-called haminados eggs, brown-colored boiled eggs that traditionally, seasoned with salt and pepper, are served in the breakfast on Saturday morning. The other two typical ingredients to add in the stuffed sandwich are the amba sauce, a chutney made with unripe green mangoes, vinegar, salt, chilli pepper, turmeric and fenugreek, and the Israeli salad, prepared with tomatoes, onions and cucumbers cut into small cubes and seasoned with lemon juice, salt and parsley. Although many Iraqi Jews have remained faithful to the original version of sabich, there are many ingredients that are sometimes added to the lafa, including hummus, tahini sauce, Israeli green sauce called zhug, chips, pickles, falafel and a wide variety of herbs and spices. Whatever the variant of the chosen sabich, this tasty sandwich represents a unique dish and is able to delight you with its enchanting balance of flavors and its unmistakable Middle Eastern aroma.
Photo: Israeli sandwich sabich_Eatingeast.jpg
There menopause it is a period of great changes for the women's body. In this phase of life, as well as with hot flashes and mood swings, it is often fought with the accumulation of extra pounds and with an increase in the waist. "It depends on the reduction of estrogen, the female hormones that are involved in the basal metabolic rate, or in the energy expenditure at rest, which at this stage of life tends to become slower," he explains Manuela Mapelli, nutritionist biologist. «The metabolic needs in this period in fact change. As a result, the diet you are following may no longer be adequate for new physical needs. " Let's see what to do at the table to counter the extra pounds, hot flashes and other typical menopause disorders.
"In menopause, hormonal changes can promote dancing mood. As a result, the nervousness and the so-called nervous and emotional hunger that suddenly comes on the rise ". A useful strategy in these cases suggests the expert "is to curb sudden hunger attacks with a handful of dried fruit or oil seeds". The advantages? "They ensure macro and micro nutrients such as polyunsaturated fats, mineral salts, vitamins and proteins, essential for women in this phase". But there is more. "They foster a sense of satiety and positively affect the mood".
«In menopause it is good to start the day with a healthy and balanced breakfast based on whole grains, fresh fruit and noble proteins (low-fat white yogurt, ricotta or organic eggs, ed). For lunch I suggest choosing a first course based on whole grains paired with a generous portion of seasonal vegetables, seasoned with a spoonful of extra virgin olive oil. For dinner, go ahead instead to the source of noble protein foods such as fish (2-3 times a week, ed), white meat (2 times a week, ed), eggs (2 times a week, ed), soups red lentils or chickpeas (2 times a week, ed) or low-fat cheeses (1 time a week, ed), combined with vegetables, raw or cooked, in season. In mid-morning and mid-afternoon as a snack there will be fresh seasonal fruit and a handful of walnuts or almonds ", suggests the expert.
One of the most common symptoms of menopause are hot flashes. Nutrition can also help to manage them better. "A diet rich in animal proteins, simple sugars and saturated fats is known to increase the onset as well as very abundant and irregular meals. It is therefore advisable to avoid certain categories of food at the table, for example spicy and very spicy ones, caffeine, alcohol, fatty and mature cheeses , suggests nutritionist Manuela Mapelli.
What to eat to fight bad mood
Another very common malaise during menopause are mood ups and downs. To support the tone at the table, the expert suggests "it is good to avoid" nervine "foods such as coffee and tea, as well as alcohol and sugar that negatively affect good mood". The nutritionist instead gives the "green light to dried fruit (for example walnuts, almonds, pistachios, etc., editor's note), avocados, bananas and extra dark chocolate which contain substances such as tryptophan, capable of releasing endorphins, hormones of well-being" .
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