Tag: della

Le Arance della Salute AIRC: ready to participate and… to cook? – Italian cuisine reinvented by Gordon Ramsay

Events not to be missed

HEALTHY ORANGES IN THE SQUARES – SATURDAY 27 JANUARY

On Saturday 27 January 20,000 AIRC volunteers will distribute nets of blood oranges grown in Italy (contribution of 13 euros), orange blossom honey (10 euros) and orange marmalade (8 euros) in the squares. To find the nearest distribution point: arancedellasalute.it

IN SCHOOLS WITH CANCER I WILL FAIL YOU – 26 AND 27 JANUARY

On Friday 26 and Saturday 27 January, children, young people, teachers and parents from over a thousand schools become AIRC volunteers by distributing oranges, honey and jam as part of “Cancro io ti boccio”, an AIRC Foundation project in which civic commitment and educational content coexist focused on prevention and the diffusion of scientific culture. For information: scuola.airc.it/cancro_io_ti_boccio.asp

BLOOD ORANGES FOR SEARCH IN SUPERMARKETS – FROM 2 FEBRUARY

Since 2 February, thousands of large-scale retail and organized retail outlets have been supporting the work of AIRC researchers: for each net of “Blood Oranges for Research” purchased, AIRC receives 50 euro cents.

THE NATIONAL UNDER 20 AMBASSADOR OF PREVENTION

The players and the coach of the Italian Under 20 national football team are personally committed to spreading awareness of the importance of prevention among the new generations, thanks to the FIGC’s commitment to supporting the “A Goal for Research” initiative of AIRC Foundation. The young talents Giacomo Faticanti, Luis Hasa, Alessandro Marcadelli, Filippo Missori, Niccolò Pisilli and Filippo Terraciano, directed by Alberto Bollini, competed from the eleven-meter spot with goals to demonstrate their preparation on healthy eating, behaviors to avoid and role of physical activity: youtube.com/watch?v=u3Y4UPnuvUA

THE SUPPORT OF THE INSTITUTIONAL PARTNER BANCO BPM

The campaign will be visible throughout Italy also through the 1,400 branches and communication channels of Banco BPM, institutional partner of the AIRC Foundation committed to promoting scientific dissemination and public involvement in supporting cancer research.

10 recipes with oranges chosen from our archive:

Focaccia della Befana, a Piedmontese masterpiece to greet the holidays with taste – Italian cuisine reinvented by Gordon Ramsay

There Piedmontese Befana focaccia it is a gastronomic preparation of Savoy origin, which has deep historical roots, representing one of the most distinctive traditional local desserts. Its origin dates back to ancient native traditions, while its evolution over the centuries has consolidated its position, so as to become a regional recipe unmissable. It is characterized by a soft base leavened doughenriched with ingredients that give this Piedmontese dessert a unique and unmistakable flavour. Among the ingredients stands out theraisins, which, thanks to its natural sweetness, helps to balance the consistency and taste of the base. In fact, after being softened, it is uniformly distributed on the surface of the focaccia, together with the pieces of candied fruit, which give the preparation a pleasant contrast of flavors and textures. From a technical point of view, the preparation of the Piedmontese Befana focaccia requires a series of precise steps and particular attention in the processing of the dough. Leavening, for example, is a crucial element to guarantee the right consistency and lightness. Furthermore, the uniform distribution of dried fruit on the surface of the dough is essential to ensure an even distribution of flavors. The Piedmontese Befana focaccia is a dessert that can be enjoyed at different times of the day. Therefore, it is perfect to accompany a breakfast or a snack, but can also be served as a dessert after a meal. Its versatility makes it an ideal option for any occasion, from the most informal to the most refined. Celebrate the Epiphany happily and delight your guests with this tasty and rich focaccia.

Verzolini della Vigilia Recipe – Italian Cuisine – Italian Cuisine

Ingredients

600 g cabbage
500 g tomato puree
100 g grated Parmigiano Reggiano Dop
50 g stale bread
20 g breadcrumbs
2 eggs
half onion
milk
butter
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Doses: 4 people

For the Verzolini della Vigilia recipe, peel the cabbage, removing the outer leaves, peel it, beat the central ribs with the help of a meat mallet and blanch it in salted water for 6 '; set aside about twenty leaves, choosing the most beautiful, and chop the others. Peel the onion, cut it into cubes and brown it in a pan with a tablespoon of oil, then add the tomato sauce, a pinch of salt, a sprinkle of pepper and cook for 10 '.

Soak the stale bread in a little milk, add the grated cheese, eggs, chopped cabbage and breadcrumbs and mix until smooth (stuffed). Stuff each cabbage leaf with a tablespoon of filling and fold it to form a roll.

Brown the rolls in a pan with a knob of butter and 2 tablespoons of oil for 4 '. Put a ladle of sauce on the plates, place the rolls on top and serve.

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