Tag: difference

The difference between lobster and lobster and how to cook them – Italian Cuisine

To cook shellfish is a real challenge. Here are our tips for a guaranteed success with lobster and lobster (but also spider crab)

Before even thinking about how to cook them and the cutlery to avoid unpleasant struggles at the last sketch for the guests, you have to choose who will be the king or queen of the table: lobster, lobster or spider crab?

Lobster, attention to weight

There are those who have no doubts, she is the "queen of the table". Meat firm but soft, from the soft and delicate taste, the lobster is not only a symbol of opulence but one of those dishes that re-educates the palate. At the time of purchase it must be heavy (sign that it was recently caught). Better to choose examples not too big (around 800 g for two people, over 2 kg is old) e females, because they are tastier. The best way to enhance its flavor is boil it in the court-bouillon. It can be accompanied with sauces whose taste does not overlap. There citronette, made with 4 or 5 tablespoons of oil, two of lemon juice, salt and the eggs of the crustacean, it is perfect if the lobster is served cold.

Lobster, the eternal rival

THE'lobster stands out from lobster for le two large claws which he uses as a weapon of self-defense. There are two species: that American and that European, which differs from the first in its blue color. Often considered less valuable than lobster because of the slightly more fibrous meat and the more decisive taste, it has the advantage of having a more affordable price. Good to serve in salad, approached for example with exotic fruits such as mango or avocado, the maximum performance expresses it with the classic linguine with tomato sauce. For four people they serve a lobster, two shallots, garlic, tomato pulp, white wine, oil, brandy, thyme, salt, pepper, chilli, basil and parsley. After having blanched the lobster in the court-bouillon, cut it in half with a poultry chopper and then cut it into pieces. Put it in a pan with the pulp of the claws and let it flavor with oil. Add a ladle of water, thyme, basil and chilli and cook until you get a restricted stock. At this point sauté garlic and shallots, sprinkle with the brandy and make them flambé. Join the lobster, broth and the tomato pulp, salt to taste and cook for 10 minutes. Boil the linguine and add them to the sauce.

Granseola, the outsider

Also known as spider crab or spider crab, this one crab, without claws, lives on sandy bottoms, especially of the Adriatic. The real business is clean the shell thoroughly from mud and algae when the animal is still alive. This crustacean also has one very delicate meat, which is well suited to be enjoyed alone. An alternative is preparation "To Trieste". For four people serve four crabs, garlic, parsley, a lemon, salt, pepper, oil and grated bread. After having burned them, completely empty the shellfish shells, removing them the liquid that goes together with the pulp finely chopped. Add the garlic and parsley, also minced, salt, pepper, oil, breadcrumbs and lemon juice. Mix everything, fill the shells with the mixture and sprinkle with a handful of grated bread. Put in the oven and cook at 170 degrees for half an hour. The dish should still be served hot.

what is the difference? The nutritionist answers – Italian Cuisine

Rich in precious nutrients for health, they are sometimes the solution to consume more fresh fruit and vegetables. However, there are different types and each has different benefits. An expert explains which to choose

The mixes of fruit and vegetables to drink are now found everywhere. From the bar to the supermarket. The advantages? They make it possible to increase the consumption of fresh fruit and vegetables, ensure many valuable nutrients for health, from vitamins to minerals, and are practical to prepare even at home. However, finding your way around is not easy. Better in "juice" or "juice" version? Let's see with the help of the nutritionist Nicoletta Bocchino which to choose and why.

What are they different?

«The centrifuged juices are obtained with the centrifuge, a device that separates the liquid part from the fibrous part. The same happens in the extracted juices, that is in those prepared with the extractor, which however remain a little richer in fiber. They have the advantage of being more digestible. However, compared to the former, the latter better conserve minerals, antioxidants and heat-sensitive vitamins, such as vitamin A, C and E, of which fruits and vegetables are particularly rich , explains nutritionist Nicoletta Bocchino. With the extractor the juice is in fact cold extracted at a much lower rate than that of centrifuges. "The juices obtained mechanically with the citrus squeezer instead allow to better preserve the fibers essential for regular bowel movements and to keep the circulatory system healthy: they can be added directly to the liquid part". The advice to ensure the fullness of all the virtues of vegetables, the expert suggests, "is to alternate the different types of drinks without giving up whole fruits and vegetables, which, compared to the one to drink, ensures so many fibers that make them absorb less sugars and satiate more .

How to prepare and consume them

«To prepare juices and juices it is better to choose fruit and vegetables of biological origin and not too mature. In addition to being more rich in nutrients, the organic one is produced without pesticides. Vegetables at the right degree of ripeness ensure more vitamins and antioxidants. The fruit that is not too ripe has less sugar . To avoid losing the benefits, they should be consumed immediately after preparing them. "In contact with air, antioxidants such as vitamin C tend to oxidize."

Chiacchiere frappe difference – Italian Cuisine – Italian Cuisine

Lies, galani, rags, frappe … many names for a single sweet of Roman origin. With some difference between city and city: help us to draw up a complete map!

The match, a Carnival, they won it. Among the various Carnival desserts of which our gastronomy is very rich, in the last years the title of gluttony more amatcertainly belongs to Chatter. Or to lies, galani and frappe. Many names to indicate a only sweet carnival. With various differences depending on the regions.

The frictilia and the Saturnali

The Chatter (in a broad sense) derive from a Roman sweet, i frictilia, which traditionally were prepared right in February to celebrate the Saturnalia. Thanks to the extreme simplicity of their preparation, during the festivities large quantities of this cake were distributed to the crowd and no one remained dry-mouthed. It is a simple dessert, nothing but strips of dough prepared with flour, butter, sugar, vanillin, eggs and a drop of liquor (sometimes absent), grappa for example, fried and sprinkled with granulated or icing sugar. And sometimes baked in the oven.

Lombardy, Piedmont and Veneto

But are there differences between rumors, lies, galani, rags and frappe? More than differences, it is appropriate to talk about shades. The term "Chatter"Is widespread in Lombardy It is in the Southern Italy, while "lies" it's more piedmontese: the lies are generally smaller, shaped like a rhombus, and they also exist in the stuffed variant with jam or chocolate. in Venetian galani and Veronese, in general, often used instead of grappa White wine or the rosolio, and the use of granulated sugar prevails by far over those who choose the veil. However, in the rest of Veneto as well as in Friuli, we prefer to talk about "crostoli" and the grappa you can hear it, with it lard which often appears among the ingredients of the dough but also as a fat for frying.

Anice in Bologna, alchemers in Perugia

TO Bologna the sfrappole like liqueur, they prefer the one toanise or the rum, in addition to frying in the lard typically Emilia. in Tuscan rags the Holy wine, while the frappe umbre they have a more twisted shape and are often recognized by the red alchemers with which they are seasoned together with honey. But both ingredients, in Rome, disappear.

Where will you use a pebble and anisette?

All to taste also the cioffe abruzzesi and molisane, enriched by lemon peel and Marsala or white wine. To the South, as liquors can appear as much the limoncello how much cognac. But moving in the forest of Italian gastronomy is not easy, and regional aggregates do not always help. In Piedmont, for example, lies will prevail, but a Vercelli we talk mysteriously about "gale", With rum or brandy like liqueur and lemon peels and extra virgin olive oil in the dough. THE'Alexandrian, then, is the kingdom of "gasse". TO Mantova the chatter (in the broadest sense) is called "lettuces", With Marsala and lemon and they are smaller; as well as the intrigoni of Reggio Emilia, with peel of lemon, orange, pebble or anisette. What to say, then gods rhinos of Rimini, where does the liquor usually not appear? And of the maraviglias sarde? In the latter, among the spirits, fall the legendary acquavite filu 'e ferru and the vernaccia, with the lard in the dough and the olive oil used for frying. It's a seasoning with honey and grated lemon peel. But we are sure that in Italy they exist other names and other variants, so we can only appeal to your collaboration to complete the list!