Tag: cuisine

The mistakes not to be done at breakfast – Italian Cuisine

"Who starts well is half the work." It is a saying that also applies to the table!
They say so nutritional experts when they say that the Breakfast it's the most important meal of the day.

SOME NUMBER ….

As soon as you wake up it is important to start the organism, making full of energy and thus being able to better face the activities of the body day. The fuel must however be the right one and therefore, rich of the nutrients needed.

And not everyone always knows what they are and how they are matched.

For example, according to the Doxa-AIDEPI "I begin well" survey of 2016, it emerged that even mothers, who on the one hand know the importance of breakfast and the influence it has on the children's academic performance, on the other hand they are prepared on the right mix of nutrients.

In short, everyone talks about it, but very few really know the basic rules of breakfast and clichés and urban legends continue to circulate mercilessly, reaping victims who continue not to have breakfast or to do it badly.

THE'2018 edition of the same survey registered Doxa-Aidepi «I start well (the campaign desired and supported by the Association of Italian sweet and pasta industries that promotes the value of breakfast and lives on the blog iocominciobene) highlights in particular some gross errors and dispels popular beliefs, adding to the list of recent years some denials and considerations.

Silvia Migliaccio, nutritionist and lecturer at the "Foro Italico" University of Rome, offers some tips and recommendations, including three breakfast ideas based on three different calories needs. And, hear, hear, in one of the three even sdogana the snacks. In other words, est modus in rebus (there is a measure in all things). But like other theses supported in this research, there are nutritionists who would cringe (unless they meant very healthy.

First of all, know that if you want to get fat, a good strategy is skip breakfast and know also that i superfood they do not in any way maintain the promises that are often disclosed (not that they hurt, however …).

Absolutely wrong according to the research the idea of the Breakfast only protein, that to the anglo-saxon to be understood, since it is essential that the first meal of the day contains all the nutrients instead. And so it goes without saying that even the breakfast only fruit does not respond to the ideal nutritional needs and much less coffee on the fly.

According to the survey yes al cow milk instead, described as a real panacea, being rich in water, vitamins, proteins, fats and minerals: strongly hydrates (intense need in the early morning) and is sufficiently complete. But the issue is debated and many nutritionists have been advising against the consumption of milk in adulthood.

As for i old and wise advice from grandma it must be said instead that there is no scientific evidence to credit them, but at the same time most of these sayings (like drinking hot water and lemon to fasting) do no harm. And indeed, we add, if there is a placebo effect why not? Last but not least the sweet at breakfast is welcome, indeed recommended. Precisely because the consolation is needed and the right time is that, breakfast.

Ornella Guess
September 2016
aggionato by Emanuela Di Pasqua
October 2018

How to prepare the perfect Pound Cake? Here is the recipe – Italian Cuisine

Buttery and soft, the Pound Cake is a cake of ancient origins that looks like a plumcake … delicious! Try our recipe

Soft, soft and rich: it is the Pound Cake, a very simple cake to prepare and definitely greedy. It is said that even goes back to the eighteenth century, when it was served ai English banquets. The name takes up precisely the doses of the recipe: pound in fact it is the unit of measurement used to weigh the ingredients that compose it, butter, sugar, flour and eggs. A pound corresponds to 450 grams. A mammoth cake, you say!

Ten cakes for breakfast

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More buttery than plumcake

In fact, to prepare a homemade Pound Cake the weight will be reduced, so as to use then a typical mold of the plum cake to bake the cake. Or, alternatively, the donut. The consistency of the Pound Cake is actually very similar to that of a plumcake, although more moist and buttery. You can serve it for a snack, accompanied by a tea, or for breakfast.

The Pound Cake recipe

Ingredients
220 grams of butter, 250 grams of 00 flour, 200 grams of white sugar, 4 eggs, 7 grams of baking powder, grated lemon peel (choose natural lemons with edible skin), icing sugar to decorate the cake.

Method
Soften the butter by keeping it half an hour out of the fridge before starting. Work it with sugar, helping with a kneader. Slowly add the eggs and the sifted flour. Complete with lemon zest and, if you like, with squeezed lemon juice. Mix everything and move into the dough from plumcake, buttered and floured. Put in a hot oven at 180 ° C for 60 minutes.

pound cake

How to decorate the Pound Cake?

The original recipe can be modified and enriched with the addition of fillings or decorations. Some idea? A lemon icing for example, to give a touch of freshness and acidity in contrast with the sweetness of butter. But lemon or orange can also be squeezed and added to the dough. Or delicious in accompaniment is also a spoonful of fresh whipped cream, together with fresh fruit, such as berries, or a dusting of cinnamon. Or again, they can be added to the mixture chocolate chips or one pumpkin puree (made from pumpkin cooked in the oven and then crushed with a knife, in this case reduce the amount of 50 grams or the mixture will be too wet).

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10 rules for serving – simplicity and beauty! – Italian Cuisine

Does the dress do or does not make the monk? Whatever your opinion, few are willing to deny that good food, when presented well, is even more throat. To use another popular saying: "The eye wants its part". Even the ear, however, we know that when the name of a dish is seductive, it is even more the dish, perhaps parca and healthy. Visually then, it is a question of beauty but also of size: in fact when the dish is large, eat more.

If at the level of taste, as far as amateur cooks sailed, we have discovered why our dishes do not seem to be those of the restaurant, now we discover how to make them similar, at least at the level of look. We rely on the advice to Luigi Taglienti – recently among other things in the World Pasta Championship jury – that the Chef has developed for the Birra Moretti Foundation.

Some of these rules are a classic, others are the result of contemporary trends that, wrongly or rightly, they want smaller portions, simplicity in the dish, reduced ingredients. In summary, the motto could be: "Less is better".

Here are the 10 rules for serving by Luigi Taglienti:

1) Occupy the central position of the dish with the main ingredient

2) Add garnish only if edible

3) Use a white plate with decorations able to enhance the color of the ingredients

4) Each recipe has its own dish, for example the risotto should be served in the flat plate, the spaghetti in the bottom plate, the dishes in broth – like the creams or soups – in the consommé cup

5) Place in the plate ingredients in balance and symmetry

6) Heat the dish before serving hot dishes

7) Add the sauces at a later time to give value to preparation and service

8) Use elements from different textures (Soft / crunchy)

9) Beat the plate with the risotto on a flat surface, or with the palm of the hand, to distribute it evenly

10) Roll the spaghetti in a ladle and serve them in a nest.

Recalling that aesthetics, of course, commands in this field, but it is, especially in certain cases, of rules also functional: to improve the performance of the dish and the taste experience. For example, by rolling up the spaghetti nest, the pasta stays warm. To return to the initial proverbs: two birds with one stone, no?!?

Stella Rita
October 2018