Tag: Delicious

RisorgiMarche, the recipe for a delicious sandwich – Italian Cuisine

On 11 July the appointment is in Fabriano: tastings, events and widespread initiatives await us to see the territories put to the test by the earthquake three years ago rise again

If you love the Marche region and its flavors, you will not be able to resist this sandwich that smells of the future. Created by the chef by chef Andrea Mainardi (brand ambassador of Faber) and by Neri Marcorè (director and creator of RisorgiMarche), this taste of territory is proposed to support the territories affected by the earthquake and to keep the level of attention on agro-food activities high of the area.

The RisorgiMarche sandwich recipe

Ingredients: 3 pink apples from the Sibillini Mountains, 50 g. of honey Stachys of Fabriano, 4/5 leaves of endive salad, 200 g. pecorino cheese from the Sibillini Mountains, 300 g. of sliced Carpegna ham, 30 g. of pine nuts, 30 g. of raisins, 1 bagette

Method

First, prepare a sort of sauce with the apples cut into small pieces. After having slightly heated a pan, add the honey and as soon as it is heated, add the pieces of apple. Turn with a spoon until the honey boils and the apples do not wither. To help cooking you can add water. In another saucepan, gently fry the 4/5 endive leaves to which you will first add the raisins and then the pine nuts, cook for a few minutes, stirring occasionally. Cut the baguette in all its length, place the cooked apples in the lower half, then the slices of the ham, the salad and finally the pecorino cut into thin slices so that when in contact with the lower layer, it is still melted. Finally, cover with the top of the baguette and … enjoy your meal!

The perfect wine to accompany it? The Rosso Piceno!

The project

RisorgiMarche is an event, a party, but above all a project that looks to the future. Conceived and directed by Neri Marcorè, the initiative is aimed at supporting the people affected by the earthquake in 2016. The festival will also be supported by entrepreneurial entities linked to the Fabriano area such as Faber, the leading company in the production of hoods that renews the his commitment for the third consecutive year.
"We enthusiastically marry the RisorgiMarche project, which has seen us present since the first edition and which this year lives in Fabriano the inaugural stage, particularly exciting and significant – says Dino Giubbilei, Faber's Marketing Director – The link with the territory characterizes by always our company: we believe in the potential of the Marche and its people that has contributed decisively to the development of Faber. The values conveyed by the RisorgiMarche project allow us to express our belonging to the community and it is only a small contribution to actively demonstrate the closeness to the territories affected by the earthquake .

advice and alternative recipes to make it delicious! – Italian Cuisine

Which rice should I use? How much should you cook? How do you make it cool and what condiments to use? Here are all the answers to your doubts about how to prepare the rice salad

The cold rice it is a must-have course on the summer table. From a certain point in the year on, in fact, due to the high temperatures, one is forced to greet the risotto to welcome the tablerice salad. Easy to prepare a little early, fresh, and even light, it is the ideal dish to take to the office, but also to the sea or in the mountains for a packed lunch. And then keep in the fridge for two or three days. To avoid turning rice salad into a shapeless and sticky ball, here are some tips on how to prepare it and what are the ingredients that best match it.

Tips for preparing rice salad

First, it is essential to choose one type of rice that keeps cooking well. The best are the Ribe, the Basmati and the Venus, which with its black color will make the dish, as well as good, even scenographic. Avoid the Carnaroli, more suitable for risottos. Another important step for the success of the recipe is the rice cooking. Better boil it in boiling water and drain it al dente, if not even a couple of minutes before the time indicated on the package. For cool the rice do not rinse it in cold water but drain it, pour it into a baking dish and place it in a bain-marie in the sink. As for i condiments, should be added only when the rice is completely cold. It is also advisable not to exceed and avoid pre-packed in oil or vinegar, but to favor fresh ingredients. The mayonnaise, instead of putting it in the rice salad, it is better to add it with a teaspoon to your plate. Here are three recipes for cold rice where taste and calories are in balance with each other.

Cold rice with lemon-flavored tuna and zucchini

For the cold rice with tuna and zucchini flavored with lemon, get 300 grams of rice Basmati, three zucchini, 150 grams of tuna in oil drained, a lemon, a bunch of thyme, oil, salt and pepper. Boil the rice and let it cool in a bain-marie. Meanwhile cut the zucchini into cubes and make them jump in a pan with a little oil. Season with salt and pepper, cook for a couple of minutes and deglaze with the lemon juice. When both the rice and the courgettes are completely cold, pour them into a bowl, add the tuna in oil, the thyme, the lemon rind and mix everything.

Cold rice with grilled vegetables

With this cold rice with grilled vegetables bring the vegetable garden to the table. To prepare it you need 300 grams of rice Ribe, a pepper yellow, one aubergine, one zucchini, a slice of garlic, salt, oregano and pepper. Wash and dry the vegetables. Cut the courgettes and aubergines into thin slices lengthwise and grill them on the previously heated cast iron plate. Cut the pepper into strips and roast this too. Then put them in an airtight container, after dressing them with oil, salt, oregano and garlic and leave in the fridge for a couple of hours. Boil the rice and when it is completely cold, add the vegetables. Mix everything well and let the rice salad rest for another half hour before bringing it to the table.

Venere rice with salmon, rocket and citrus fruits

THE'Venere rice salad with salmon, rocket and citrus fruits it is not only good, but it is also light and healthy. To prepare it you need 300 grams of Venere rice, 120 grams of smoked salmon, 30 grams of rocket, the juice and rind of an orange and a lemon, oil, salt and pepper. Boil the rice and before cooling it in a bain-marie season it with the oil and the juice and the lemon and orange rind. Cut the smoked salmon and coarsely the rocket into thin strips. When the rice is completely cold pour the ingredients into a bowl and mix everything together.

When cold pasta tastes like the sea: 10 delicious recipes – Italian Cuisine

We can't get enough of cold pasta! Here it is in marine version with shrimp, tuna, salmon and much more

Cold pasta and fish are two of the things we love most about summer. And we like them even more if eaten together. They unite indeed freshness, taste and lightness in dishes that taste of the sea and they know how to satisfy us even when the thermometer does not forgive and everything seems too hot to eat. Here then are ideas and recipes to prepare delicious cold fish-based pasta and never get bored.

Shrimp cold pasta

Let's start with easy things: the pasta and the prawns seem to have been born to be eaten together. They are perfect for exotic recipes with the addition of diced avocado, delicious if served with a spicy and delicate red sauce with simple seeded tomatoes and seasoned with extra virgin olive oil and salt. At the base of the success of the dish, the choice of fish and its cooking. If you choose red prawns for example, you can simply peel them and serve them raw, while for others we recommend parboiling the tails for a few seconds, then letting them cool before adding them to the pasta. But in any case … don't waste your heads! In fact, they will be perfect to prepare a sweet sauce or a comic strip for a risotto with seafood.

Cold pasta with tuna

This combination is the most frequent ever and we like it because it is very easy to prepare and can save us even when we have not done the shopping. To not make it banal, however, let's enrich it with grilled vegetables, pitted olives, diced cheese and boiled eggs. But if we like to dare we can try even more unusual roads such as mango or pineapple cut into cubes and seasoned with lemon juice, extra virgin olive oil and pepper.

Cold pasta with salmon

Whether it is fresh or smoked, the salmon is very suitable to be served with cold pasta. To try something different than usual, we recommend marinating smoked salmon with oil, lemon and pepper for about twenty minutes before adding it to the pasta. As for the fresh product instead, try to scald it slightly leaving it almost raw inside. Once cooled you will reduce it into cubes, add salt and pepper and serve with the pasta seasoned to taste with grilled cherry tomatoes and courgettes. To try something different, use natural salmon that is sold in tins just like tuna.