Tag: Eat

Marathon on TV tonight: what can you eat? – Italian Cuisine

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Munching something with friends in front of the TV is almost mandatory, but it is important to choose the right foods to enjoy the episodes one after the other, glued in front of the TV like geckos on a wall, for an evening of fun




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Is called binge-watching and defines a real marathon in front of the television (literally, "a visual binge"): it is the Anglo-Saxon term that indicates when, placed in front of the TV alone or in company, you watch five, ten, even an entire season of episodes of a television series, all in a row, for hours. Accomplices the cold evenings, the various restrictions of the moment or simply those days at the end of which the goal is to beach on the sofa, remote control in hand, and immerse yourself in your favorite television series, without interruptions and without advertising, devouring an episode after the more without waiting for the weekly broadcast. The risk is to stay up late, so better if you are in company: invitations to friends for a sofa-party-with-TV marathon start, because staying at home in front of the TV doesn't have to be just a solitary pastime. On the contrary.
The multiplication of platforms with offers of streaming programs (films, TV shows, TV series) allows you to plan a very special evening of fun: first yes decide what to see – and this is the hardest part, sometimes the evening ends like this, leafing through TV series without seeing one, we've been there – then they organize the snacks. Because getting absorbed in a drama, thriller, comedy or show for hours makes you hungry and thirsty, and you have to be prepared.

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There are many possible appetizer snacks that you find ready to eat in front of the TV, but offer delicious and homemade with selected ingredients, it has the added value of relieving binge guilt ("so they are certainly healthier") and surprising friends – once again – with your ability to be eclectic hosts.
The food to be consumed during the long hours of watching a television series (be prepared, sometimes it is a whole season), must be simple and possibly ready in advance – so as not to block those who prepare it in the kitchen for too long – e practical to serve and enjoy, perhaps with your hands or with just a fork / spoon. Everything must be arranged in front of the television, so that there will be no need to interrupt the viewing to serve and guests will be grateful to you.

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Below we have played to offer you the suitable food for each type of series, to facilitate immersion in the program you are watching, but of course the following are just suggestions: you can mix the proposals or choose the one you prefer

If you decide for a drama in Gray Anatomy style or if you like them romantic stories, Handkerchiefs and lots of chocolate … you can start with some puff pastry and tartlets to tease, and then comfort yourself with a consoling slice of creamy delights or a super chocolate cake!

If it is a series action or d 'adventure, full of adrenaline, we recommend spicy snacks, such as peppers with meatballs, perhaps Mexican-style such as fajitas, tacos (including vegetarians), nachos with lots of guacamole. Fun to finish with ice cream chupa-chups.

If you like the sitcom, what could be better than offering a Chinese-style dinner – Cantonese rice, rice noodles, grilled or steamed ravioli and, for dessert, panna cotta with kumquat – for a Big Bang Theory-style marathon? Or pizzas and morsels of focaccia, and hamburgers (here are the tricks to do it to perfection) for a rerun Gilmore Girls or Friends? Finally, an ice cream tiramisu.

If you choose to see a series Fantasy or maybe the whole Harry Potter saga from the beginning, as if by magic, vegetable chips with sauce, British fish & chips, chicken nuggets, stuffed turkey slices and, finally, ice cream will appear on the strategic table placed in front of the sofa on the stick.

The choice of a detective or one crime series will want to offer chips and popcorn, paprika chicken wings, well-stuffed sandwiches and, of course, donut for dessert. The tension will also stimulate the consumption of a crunchy pinzimonio, served with sauce. In the end, chocolate mousse for everyone!

And remember: the first rule for spending many hours in front of a screen is definitely that of to dress comfortably (there are also those who dress in theme with the series, but we would not like to exaggerate). We recommend turn off the phone ringer or other electronic devices that may bother (and bother) you while watching. Prepare the suitable drinks for your selection, beer, a glass of wine, soft drinks, a lot of water. Do not overdo it with alcohol to follow the more complex plots well. Good vision!

January 2022
Francesca Tagliabue

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Posted on 24/01/2022

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10 places in Milan to eat the real cassoeula – Italian Cuisine


For Lombard gourmets, Milanese in particular, it is the cult dish of the winter – but not only. Here's where to taste that addictive mix of cabbage and 'poor' pork cuts

The time is right for Cassoeula, the symbolic dish of the Lombard popular tradition. The one whose origins are essentially unknown (as for three quarters of the regional recipes, moreover) but that conquers only to hear that greedy, engaging and vaguely French pronunciation. In fact, it is not clear why someone attempted the Italianization, calling it a trowel or trowel. Lassa is, just as it makes no sense to try to understand whether it is the progressive simplification of a 'pruning' that reached the region through the Spanish domination or the downsizing of a dish of Baroque cuisine, containing more refined pork meat which is the absolute protagonist together with cabbage. Having said that, as often happens, the current version (with the first evidence at the beginning of the 1900s) is only the synthesis of the two, the dish is clearly linked to the rituality of the popular cult of Sant’Antonio Abate, celebrated on January 17, a date that marked the end of the slaughtering period. But we like the legend of the people much more: it is said that to ferry it to Milan was a young Spanish soldier who fell in love with a Milanese cook, to whom he taught how to prepare it. Eventually conquering it, the legend says.

We need verzini

The mystery of the origin of the name is also amusing: it probably derives from the spoon with which it is mixed (cassœu) or from the pot with which it is prepared (casserole). The famous Cassoulet of the Languedoc has nothing to do, except the pork which, together with the others, ends up in the bean ragout at the base of the recipe. If anything, there is another explanation for the name Cassoeula: it is known that, by tradition, the dish was prepared by construction site workers once they arrived at the roof. From here the trowel – we hope very clean or new – to mix it during cooking. As mentioned, the two poles of the dish (single, mind you) are the cabbage which for Lombard gourmets "must make the drop, so that it disintegrates during cooking " that is practically frozen and the poor parts of the pig. The only nobles, if you like, are the ribs. Then space for ear, rind, foot, pigtail, little face, verzini. The last ones deserve two more lines: they are classic fresh pork sausages which take their name from their historical combination with cabbage, mainly in the cassoeula. But they are also good on their own.

There is also the light version

Returning to the concept of non-coding of recipes, there is the classic Milanese one – where we continue to discuss whether it takes a touch of tomato or not – but passing from one Lombard province to another, more or less soupy variants are encountered, with the addition of goose meat, vegetables prepared in a different way. The important thing is that they are as good as those of the places in our selection, which respect the ancient rules. Without giving in to the temptation of light Cassoeula: it is legitimate to remove some 'heavy' cuts of meat or more simply – as many do – degrease the rind. But having started out as a poor and fat dish, at least once you have to try the original version. That of our soldier, in short, who made the fortune of the cook.

10 places in Milan to eat cassoeula

Milanese Trattoria

In the heart of the 'five streets', the most evocative pedestrian area of ​​the city. Encyclopedic menu with all the Milanese and Lombard specialties (but not only). The cassoeula is always on the menu, the environment is welcoming with customers that change between lunch and dinner. Beautiful cellar.

Al Matarel

Elide Moretti, who is celebrating her 60th birthday in the kitchen this year, is the most famous interpreter of the cuisine under the Madonnina: Milan liked a lot to drink and is still liked by loyalists and neophytes. For historical dishes, robust portions and an unchanging environment.

Head

Contemporary trattoria, in the "Old Milan" style and a menu open to Italy which, however, offers a broad view of the Milanese tradition. Cassoeula is the protagonist in the cold season, in a variant that is respectful of the original ingredients but lightened.

Antica Trattoria Galeria

It is furnished like an old farmhouse: wood, bricks, vintage items. 'Rough' but highly satisfying Lombard cuisine, starting with the cassoeula with regular polenta. In the summer, the tables outside on a patio can be enjoyed.

Award-winning Trattoria Arlati

Much loved by show business people, it is the home of the 'Confraternita della cassoeula' who celebrate the dish accompanying it with good music and great bottles. You can breathe the history of the city, not surprisingly in the 2006 was awarded the Ambrogino D'Oro

Trattoria Masuelli San Marco

The seasonal menu includes cassoeula, but only on Thursday or Friday, and by reservation. You can choose between the pork or goose version. The stone-ground ottofile corn polenta is a must. The venue celebrated its centenary in 2021.

Antica Trattoria della Pesa

Open since 1880, it also had the future Vietnamese leader Ho Chi Minh coming from Paris in the kitchen. Today, in a more elegant environment than in the past, it continues in the wake of the Milanese-Lombard tradition with the entire repertoire, including the cassoeula.

Al Garghet

Intimate atmosphere, soft lights, fireplace and traditional dishes: the essential elements of an 'out of town' in the city, always popular. Among the proposals on the menu, the cassoeula is certainly one of the most popular together with the 'uregia d'elefant' cutlet.

Trattoria La Pesa 1902

At the end of the 90s, this restaurant in the San Siro district had the merit of relaunching – especially among the youngest – Milanese cuisine. Thirty years later, he continues his work in defense of tradition. The cassoeula is always on paper, along with other classics.

Osteria dei Malnat

As he said "the best rule is not to follow the rule". This is why in the review it makes sense to point out the 'revisited' cassoeula of this place, ten minutes from the Meazza Stadium: in practice it is a cabbage and pork stew, with sausage and dark ribs. Not bad.

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5 reasons to eat pasta and broccoli in January – Italian Cuisine

Recipe Pasta and cream of broccoli with anchovies, hazelnuts and grapefruit


Provides lots of fiber and super antioxidants for line and health. This is why it should be prepared more often

Eat pasta and broccoli to January it is an excellent way to ensure the body a series of health-promoting substances in this period. This dish based on two typical ingredients of the Mediterranean diet is perfect after a period in which you have overdone it with fats, fried foods and sweets. "It contributes to the elimination of excess toxins. Broccoli is indeed very rich in antioxidants, substances that counteract free radicals and promote the elimination of toxins ", he says Valentina Galiazzo, nutrition biologist specializing in clinical biochemistry. This purely winter first course is then a valid ally to regain the hunger-satiety rhythm after a period of irregularity. "Bringing it to the table even a couple of times a week, provided of course not to overdo the quantities, allows you to feel less hungry between meals. Broccoli gives the dish many soluble fibers that first of all slow down the absorption of starch from the pasta and improve the effect on insulin production, which affects satiety ". But the benefits of this dish are also many others. Here are 5 good reasons to eat pasta and broccoli in January.

Fights the winter blues

Bringing pasta with broccoli to the table is also a great way to counteract sadness and mood swings, which tend to be more frequent on winter days. "This dish provides a high concentration of B-complex vitamins, including vitamin B5 and a combination of minerals that support emotional well-being, says the expert," says nutritionist Valentina Galiazzo. "It then provides vitamin C, also known as ascorbic acid, which helps you always feel at the top even on the coldest days because in addition to facilitating the assimilation of iron, a mineral that fights the feeling of fatigue, it strengthens the body's defenses" .

It's good for the heart

Pasta with broccoli is also an ally dish for cardiovascular health. Consumption of broccoli reduces the blood concentration of homocysteine, an amino acid that increases the risk to the heart. "The credit is due to the richness of soluble fibers which have a real protective effect," says the expert. “First of all, they reduce the chances of becoming overweight and obese, which increase the chances of cardiovascular disease. In fact, they slow down the assimilation of fats, including cholesterol and triglycerides, and sugars. Combined with the complex carbohydrates of pasta, they allow you to avoid blood sugar peaks and prevent type 2 diabetes and hypercholesterolemia, two other risk factors ".

It reduces stress

The B vitamins associated with essential amino acids including tryptophan of which pasta is a source increase the synthesis of serotonin, a neurotransmitter antagonist of stress hormones such as cortisol, noradrenaline and adrenaline ", adds the expert. "Thanks to the presence of minerals and trace elements such as copper, phosphorus, but also manganese and potassium, it is an excellent ally to feel dynamic even in the hardest and most tiring moments".

It prevents cancer

Finally, eating pasta and broccoli often is an excellent strategy for preventing cancer, especially lung, breast and colorectal cancers. "Broccoli is rich in glucosinolates responsible for their bitter taste, including sulforaphane, which have a real anti-cancer action", explains nutritionist Valentina Galiazzo. To make the most of their protective effect and ensure that it does not reduce, it is necessary to avoid keeping the broccoli in the refrigerator for a long time and pay attention to prolonged cooking. «The heat tends to make it diminish. For this reason, the advice to follow in the kitchen is to avoid overcooking them. The ideal is to quickly blanch them in boiling water ".

It can easily turn into a single dish

With the addition of a few ingredients, the pasta and broccoli easily becomes a single dish capable of combining first and second courses. "Among the ingredients that can be added to make it complete and at the same time balanced from a nutritional point of view, there are anchovies or mussels, a source of essential fatty acids and quality proteins", suggests nutritionist Valentina Galiazzo. "Alternatively, to ensure a dish rich in all the nutrients needed by the body, it can also be combined with pine nuts or, if you do not suffer from irritable bowel, with legumes, in particular beans and lentils. The latter cooked together with broccoli in addition to ensuring essential amino acids, allow to double the content of glucosinolates, thus increasing the health benefits ".

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