Tag: Delicious

Yogurt and berries briquette, delicious freshness – Italian Cuisine


There briquette with yogurt and berries it's one of those summer sweets who can turn one torrid day. Easy to do, it keeps in fridge or freezer without problems and can also be prepared in advance: the ideal surprise to bring to the table!

tile-to-fruit-from-forest

Wild berry tile, the quick and easy recipe

Ingredients

To prepare the briquette with yogurt and berries you will need: 500 g of berries, 350 ml of fresh liquid cream, 70 g of powdered sugar, 60 g of granulated sugar, 350 ml of natural white yogurt, jelly or glue of fish in sheets.

Method

The first thing to do is to carefully wash the berries, dry them and put them in a pot together with the granulated sugar and 100 ml of water. Cook the mixture for about 10 minutes and then let it cool. Then whip the fresh cream by gradually adding the icing sugar, let it cool and add the white yogurt while stirring vigorously. In a container with cold water soften 5-6 sheets of gelatin and then add it to the mixture with cream and yogurt. Let it cool for at least ten minutes before continuing with the preparation.

Pour half of the cream and yogurt mixture into a plumcake mold or a baking tray with a hinge and leave it to harden in the freezer for about 15 minutes. Then pour half of the berry compote onto the base and cover it with the other half of the preparation. Put the tile back in the freezer for another 30 minutes.

Before serving, decorate it with the rest of the berries and, if you like, with chocolate chips or pistachios. The advice is to put the tile in the freezer and put it on the table at least 15 minutes before consuming it. As an alternative to the freezer you can do all the steps in the refrigerator, but the preparation times are significantly longer.

Salads with pineapple: 5 delicious combinations – Italian Cuisine


Turn a simple salad into an original and tasty dish by adding fruit. Today we offer you pineapple.

In general, fruit salads, or fruit salads, are prepared as a dessert, but have you ever tried to add fruit to your mixed salad side dish?
Lettuce, songino, iceberg and endive go very well with some fruits.
We therefore want to offer you some unusual recipes for a tasty side dish based on vegetables and … pineapple.

Pineapple salad
Pineapple salad.

Why eat pineapple

Pineapple is a sweet tropical fruit with a sour aftertaste, rich in vitamins and minerals.
Known for its remarkable diuretic properties, it is perfect this season because it helps keep the body hydrated and expel toxins. Has few calories, about 45 per 100 gr, and is therefore a fruit recommended for those who follow a low-calorie diet.
Pineapple is also able to facilitate fat metabolism thanks to fibers contained in the pulp that counteract the absorption of lipids in the intestine and is a excellent digestive at the end of the meal.

How to choose a good pineapple

A pineapple at the right point of ripeness is recognized first of all from the scent. So the first step is to smell it.
Then check the base which must be firm and yellow in color.
Switch to peel which must not have dents and must be firm and homogeneous.
Finally check the leaves. If you can detach some of them from the center, it means that the pineapple is ripe, otherwise not. If the leaves are soft and have lost their characteristic bright green color, it means that the fruit has gone bad.

Pineapple in the kitchen

Pineapple can be used in many ways.
you can whip at breakfast to get a juice rich in properties which will make you feel energetic for suit in the morning.
you can centrifuge to obtain a super thirst quenching juice and diuretic properties.
you can cut it into thin slices and serve it as dessert with a little maraschino.
You can also grigliarlo and season it with honey and cinnamon or with a scoop of vanilla ice cream.
you can freeze the pulp and then blend it to obtain a delicious sorbet.
But you know that with pineapple they can also be prepared tasty seconds like sweet and sour pork stew and chicken curry?
Finally, as we said, the pineapple is perfectly fine in the salad and we prove it to you 5 fresh and light proposals perfect for a summer lunch break.

Pineapple and chicken salad
Grill the chicken after letting it macerate in an emulsion of oil, rosemary and lemon juice.
Cut it into strips and place it on a bed of lettuce. Complete with cubes of pineapple, oil, salt and pepper. You can enrich with parmesan flakes and yogurt and mint sauce.

Pineapple, mango and avocado salad
It looks like a fruit salad, but it is not. In fact, avocado is a non-fruit, not sweet fruit with a very particular consistency.
Cut all the fruit into cubes after removing the peel and then add the rocket, salt oil and lemon juice. The protein part could be represented by fresh tuna cubes macerated in oil and lemon.

Rice and pineapple salad
Instead of the usual rice salad with pickles, cheese and tuna try this version with pineapple, green beans and shrimp. Blanch the prawns and green beans separately and then cut them into small pieces and season the rice adding a few pineapple cubes. If you want you can use Venere rice or even couscous or bulgur instead of classic rice.

Mixed salad with pineapple
It is also called cuba salad and is prepared with iceberg salad, diced pineapple and avocado, sliced ​​cucumbers and abundant red onion.

Protein salad
You can use your favorite legumes to prepare this dish. We suggest you soy beans.
After cooking (or washing, if you use the pre-cooked ones), add slices of grilled pineapple, diced celery, diced onion and feta. You can garnish with fresh coriander or mint.

here are the most delicious new ideas – Italian Cuisine

here are the most delicious new ideas


It will also be the passion of a few, but never as now those who love meat look for the extra touch at the restaurant. And the great chefs as well as the specialized venues have fun in enhancing the raw material as in creating innovative dishes. Here is our tour

It is not mandatory to be ‘Salt Bae 'for treat meat like a lover. He woos her, massages her, seduces her, and the people of the web love him madly. He is Nusret Gökçe and is the co-owner of Nurs-Et, a renowned steakhouse chain famous in Turkey and also in Dubai. But now, thanks to his video Instangram, has become a viral phenomenon all over the world. To make it magical, in addition to his spectacular skill with the knife, is his bold technique for salting the meat. The statuesque pose, the grim expression, the gaze rigorously hidden by glasses with a dark lens, and the panache with which he makes a cascade of coarse salt fall on the steaming meat speak for him. Practically salt the meat as if the salt were stardust. They say he intends to open a chain restaurant in Milan, but at the moment we don't miss it, as starred chefs like specialized restaurants have never been working very well on meat. You can see it in our gallery.

Pure talents

Let's take the number 1 of the last one The World’s 50 Best Restaurants, that of 2019. Mauro Colagreco del Mirazur in Menton, he created theComplete Hamburguesa as signature dish of the new chain of hamburgers CARNE in Argentina. Artisan bread, organic tomato, onion and lettuce, meat from grazing farms, cheddar cheese produced by hand, egg from hens raised outdoors on the farm, bacon from pig farms free of antibiotics and growth hormones, pickled gherkins preserved on the day of the harvest: nine luxury ingredients. "I wanted to redefine the concept of luxury, applying the principles of haute cuisine to an accessible and widely consumed food," says Colagreco. The talent par excellence of Italian cuisine, Riccardo Camanini – chef-patron of the starry Lido 84 in Gardone Riviera – reopened the restaurant proposing the ingenious Grilled rib steak in broth, with the cut of meat (the Podolica cow, Slow Food presidium) that comes from the famous butchery of Michele Varvara in Altamura. «I appreciated its flavor given by the richness in mineral salts and the good infiltrations of fat, which make it very succulent when cooked on the grill. We serve it in the center of a cold infusion of chives, bay leaves and rue leaves. " Pure poetry, in the Camanini style.

Veal in three services

If we talk about meat poetry, it is impossible not to take a look at what they are doing in Arzignano i very good brothers Damini – Giorgio in the kitchen, Gian Piero in the dining room and in the cellar – who manage the only starred restaurant in Europe, based on carnivorous cuisine. The novelty in the rich menu of Damini Macelleria & Affini is Calf Up and Down, a 'three services' dedicated to one of the delicate meats par excellence. «The fried head is first steamed in a pepper broth and then served with wasabi mayonnaise and sweet and sour white asparagus. The tail is prepared stewed and becomes the filling of a tigella, seasoned with green sauce. The carré is breaded with water emulsified hazelnuts and rosemary, subsequently cooked in the bbq and served with hazelnut powder. It is a dish that represents me because it uses various parts of the veal, in part not very valued ", explains Giorgio Damini.

The game of Le Calandre

Going 50 kilometers east, in the summer menu of the three-starred Le Calandre (Rubano di Sarmeola), you always enjoy offering a very personal vision of a traditional dish. Belly, rib and 'White King' pork sausage with Mediterranean sauce it is one of the novelties of the summer menu. «With the summer, the barbecue becomes a convivial pleasure and this is our idea based on one of the best Italian pork meats, explains the chef Massimiliano Alajmo. «We use three very enjoyable parts, cooked with great care and we enhance them with a brand new Mediterranean side dish. The pieces of meat are in fact accompanied by roasted aubergine with aromatic herbs, smoked aubergine puree, green beans and a onion glazed in a pan filled with a scent of chorizo ​​and black olives.

Meat and the Mediterranean

A Florentine steak for ten days in the sea waterafter the classic maturation period, it is instead the last intuition of Riccardo Succi – the patron of the restaurant Asina Luna of Peschiera Borromeo, a reference point for meat lovers – which led to From Màr ®, meat with a unique taste, but also rich in beneficial properties and suitable for the nutrition of sportsmen and those who must follow a diet low in sodium, because it is naturally savory and there is no need to add salt when it arrives on the table. Confirming the value of the idea, the process was the subject of a study conducted by the Department of Veterinary Sciences for Health, Animal Production and Food Safety of the University of Milan. "Only purified Mediterranean sea water is used without chemical processes which, during aging, exchanges precious elements with meat by osmotic means", explains Succi who serves it perfectly. And in fact salting it is a crime …

Under the Madonnina

Speaking of Fiorentina, the Milanese version is having a great success at Toscanino Milan, the suggestive landing under the Madonnina of the network of Simone Arnetoli – Florentine DOC and great restaurant entrepreneur – which is based on the offer of specialties and excellences made only in Tuscany, from cocktails to desserts. And this is an intelligent provocation: a cut of Scottian breed of Chianina breed (from 1.2 kg at least, matured for 30 days) to be passed first in the egg and then in the Tuscan breadcrumbs, the one called 'sciapo' or 'silly', as the salt is totally missing from the dough. The result is a jewel of taste and texture, which hardly needs a knife … On the opposite side of the city, the concept of territory is the most distant: Massimo Minutelli, patron of La Griglia di Varrone, since its opening, it has decided to use meats from all over the world and in the finest cuts. Summer is marked by two new ideas, linked to the prestigious Wagyu Beef in Kamachiku: i mondeghili that is the typical meatballs that thanks to the curl of the Wagyu always remain soft and Japanese Street Food where a cutlet of Wagyu, high and cut into slices of three or four centimeters, is proposed in the middle of two small pieces of bread. A mini sandwich, practically, to be enjoyed in two bites and that in Japan they dream of …

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