Tag: cuisine

Burrata, the queen of summer: enjoy it in these recipes! – Italian Cuisine

Burrata is irresistible, especially when you want to fight the heat at the table. Here are so many ideas to serve it in first and starters

Creamy and fresh, the burrata she is the undisputed queen of summer. With its versatility it is truly an ingredient that cannot be missed in the refrigerator in the summer.
This typical Apulian cuisine product can really give that extra touch to delicious first courses and more. Taste it in these delicious recipes.

What is the difference between mozzarella and burrata?

Be careful not to mess with the mozzarella and burrata: first, the first has Campania origins, while the second is from Puglia. And then, the first is a fresh spun paste cheese, made from cow's milk curd; while in the second, the spun dough is only the casing, which hides a creamy heart, the stracciatella, mixed with cream.

Spaghetti with burrata, pesto and cherry tomatoes

The tricolor in our dishes it cannot be an optional. And, then, here's this recipe to recreate it. While boiling the spaghetti, bake the halved cherry tomatoes for 30 minutes at 180 °. Meanwhile, make a pesto, blending some basil leaves, together with pine nuts, oil, salt and pepper. Finally, drain the spaghetti and season with the tomatoes, basil pesto and flaky burrata.

Black rice, burrata and friggitelli

The delicate flavor of burrata cream goes perfectly with the slightly spicy flavor of the friggitelli. Join them in this first course really amazing. While toasting the black rice in a casserole, wetting it with vegetable broth, stew the friggitelli in a pan, already cleaned of the seeds. Once the rice is cooked, stir in the burrata and a teaspoon of vinegar. Finally, serve seasoned with friggitelli and burrata flakes.

Orecchiette with burrata and friarielli

With the orecchiette let's put the burrata back in its original context, namely Puglia. Also in this case, separate the cooking of the ingredients: start frying the friarielli in the pan, previously cleaned of the seeds. Then, boil the orecchiette and in the meantime, separate the stringy wrapper of the burrata from the stracciatella: the first blend it for the sauce, to which you will add a little stracciatella, to make it more creamy. Finally, serve the orecchiette, laying the friarielli on top and seasoning with the burrata sauce. To lick your chops.

Bruschetta with vignarola and burrata

There Bruschetta is another of the cult summer dishes: this is topped with some vignarola, a typical Lazio side dish, based on artichokes, peas and broad beans and burrata, of course. Everything is in preparing the vignarola: boil the beans and peas, then cook them in the pan, perfuming them at the end with mint and basil. Finally, toast the bread, sprinkle it with a little oil and garnish it with the vignarola and a burrata fiocco. Great idea for a quick aperitif.

Focaccia, because it's a good idea to eat it for breakfast – Italian Cuisine

It is an ancient tradition of Ligurian cuisine, one of the healthiest in the world. It gives energy and helps keep the appetite at bay during the morning, to the advantage of the line and health

Eating focaccia at breakfast is an ancient tradition of Ligurian cuisine, one of the healthiest in the world. In Liguria they dip it in a cappuccino instead of a croissant. Prepared with water, flour, salt, yeast and extra virgin olive oil, the focaccia consumed correctly and without exceeding the quantities is an excellent alternative to brioche and industrial bakery products such as sweets and biscuits. "If it is made according to tradition with simple and inexact ingredients, it makes the morning meal healthier," the nutritionist comments Valentina Schirò. "In fact, it provides carbohydrates that sate for a long time, vitamins, in particular of the B group that favor the metabolism of fats, sugars and proteins and help to obtain energy, and" good "fats, allies of heart and brain health".

Benefits for the line and health

Compared to rusks, croissants and biscuits, the focaccia has a greater satiating power. «It does not contain simple sugars such as sucrose, the classic white powdered sugar, which favor the spikes of blood sugar responsible for sudden hunger attacks. The focaccia instead provides complex carbohydrates that slowly give energy to the body and help to better regulate blood sugar levels, "explains nutritionist Valentina Schirò. If prepared with whole wheat flour then it has an added advantage. «It provides more vitamins, minerals and fiber. The latter allow to slow the absorption of sugars and to prolong the sense of satiety, reducing the appetite during the morning. Another advantage of the focaccia is that it is prepared with extra virgin olive oil rich in "good" fats, rather than lard, butter or palm oil, found in industrial bakery products. The latter may contain hydrogenated fats, which consumed in excess favor a rise in the levels of "bad" cholesterol to the disadvantage of the line and health ".

How to combine it with the table

Ok to the classic pairing of focaccia and cappuccino. «Milk supplies many noble proteins, complete with all the essential amino acids, which favor the construction of lean mass. Alternatively, you can eat with other protein sources such as a jar of plain white yogurt or a square of cheese, "concludes nutritionist Valentina Schirò.

Collisioni: the agrirock gourmet festival to be enjoyed in Barolo – Italian Cuisine

From Eddie Vedder to Thom Yorke, from John Irving to Stefano Accorsi. From Barolo to Castelmagno. In the heart of the Langhe is arriving Collisioni, cultural compilation of music, literature, cinema and food and wine. And this year the festival dedicates more space than ever to wine and edible excellence. The first weekend of July, in Barolo.

If autumn is usually the season chosen to visit the Langhe, with tours not to be missed in the author's cellars, the summer season gives us the sunniest face of these unique lands in the world – not for nothing, together with the Roero and the Monferrato, World Heritage – give her gastronomic excellence now intrinsically linked to an equally illustrious cultural production. Collisions is a great example. Next to the prestigious concerts and events cultural, here is a feeling of gourmet program.

In the days of the festival squares and streets of the village of Barolo they will become a real journey into the culture of wine and quality Italian food. All washed down with cocktails made with bubbles by the Asti DOCG Consortium, the official sparkling wine of Collisioni. The food and wine offer is not limited to the territory, therefore, but exhibits the flavors of Made in Italy food, dto Piedmont to Puglia, from Friuli to the Basylum, passing through Liguria, Marchis and Tuscany, while regarding the wine, devalue national boundaries to bring us the top of the world professionals. There are three gourmet lines of Collisioni.

The Wine Project, historical heart of the festival, leads to Barolo from 2 to 8 July the big names international companies in the sector: not only journalists, but above all sommelier leaders of restaurants and important chains of hotels, which raise the choice of wine to art and circulate the labels of excellence in the world. Visits to the territory, seminars, moments of play and meeting.

The Food project, 8/9/10 July, is a three-day presentation, tasting and talk about some leading Italian products, with a focus on prestigious Piedmontese cheeses like the Robiola di Roccaverano. Also important is the participation of Chefs such as Andrea Ribaldone, star of Identità Golose. Leading the Wine & Food project, the senior Editor of Vinous Ian D’Agata, that since last year has led the masterclasses of Indigenous World Tour, dedicated to local professionals in the world, to explore Italian wine regions and indigenous regions.

And finally, last but not least, come back the Palco Wine & Food, dedicated to wine & food lovers that every year they return to the Langhe to enjoy the great Italian wine and gastronomic excellence. A whole stage a free admission by reservation in the square of the Castle of Barolo, which will offer guided tastings and insights on great Italian wines and agricultural products, from Vermentino di Gallura to Caraglio garlic, from flours made superior to talented mixologists. After the sold out of the last three editions, with over four thousand participants last year, the protagonists on stage will guide the public into a real journey of flavors. Every two will alternate hours thematic meetings and guided tastings. In addition to winetasting and tasting of typical products, ai twinning and gastronomic marathons. will not miss the music and the intervention of artists, cartoonists and acrobats in interaction with the public. For reservations, to the Collisioni website here.

TOInside Win & Food, the 5 July goes on the air Bread Religion, the event dedicated to the bread and sandwich raised to idol: farmers, millers, bakers, star chefs, nutritionists, academic experts on yeasts and doughs, gathered to confirm once again that even the most common take-away food, the stuffed Italian sandwich, can become a tasty and healthy meal. Profuse gourmet sandwiches, of course! From 6pm to 2am, the sandwiches will be accompanied by live events and DJ sets.

Carola Traverso Saibante
June 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE