Tag: eaten

If you have eaten at least 10 of these mushroom recipes, you are an expert! – Italian Cuisine

Rich salad with eggs and porcini mushrooms

Potato cream with mushrooms and croutons

Porcini, aubergine and potato pie with aromatic bread

Pappardelle with mushrooms and castelmagno

Mushrooms are one of the joys of autumn. A small treasure of the most democratic truffle forest (by the way, have you ever tasted the trumpets of the dead?), But just as delightful and capable of transforming every dish into a concentrate of pleasure for the palate. And although they lend themselves to endless preparations, we end up buying them only to prepare salads, risottos and stews. Are you sure you can't do more?

Before discovering all the recipes that a true mushroom enthusiast should try at least once in his life, let's think about the unusual combinations that we could rely on to upset our habits. And pamper the palate.

With the tarragon: if you love anise, you will like this pairing that gives freshness to the mushrooms. Sauté in a pan with oil and garlic, add salt before finishing cooking and let it cool. You will make them go a couple of minutes with sour cream and drangoncello.

With mint: in Tuscany it is tradition, but for us it can be the most delicious of discoveries. Try it chopped on the porcini mushrooms that you will have cooked in a pan with oil and garlic.

With the apricot: ideal with chanterelles, it can be used with these to prepare sweet and sour farce for game, hare, quail. But also added to minced lamb to prepare exotic and interesting burgers.

With goat cheese: to savor this pairing, choose fresh champignons and fill them with a cream made from herbs and goat cheese after having cooked them in the oven.

With the bacon: grate the morels and the bacon and enjoy them on a slice of grilled bread and seasoned with oil and salt. It will be the best autumn barbecue ever!

With the egg: this combination, explored all over the world, gives an intense aroma to the simplest of omelettes. Prepare it with a mixture of mushrooms in a pan, lots of pepper and a touch of grated cheese.

With seafood: forget the bright tastes of the flat seas and mountains of the trattorie and dedicate yourself to more refined pairings such as clams and chanterelles, prawns and volvarie, but also porcini and mussels.

Did you know that already? Then you know them really well!
The last (tasty) check that remains to be done at this point is to count how many of the recipes in the gallery below you have already tasted. If you haven't arrived at 10 don't worry: you have all the autumn to run for cover.

Watermelon seeds: can they be eaten? – Italian Cuisine

They contain more nutrients than the pulp of the fruit: about thirty grams provides 8 grams of protein and 13 of mostly unsaturated fats, as well as minerals such as iron, magnesium, phosphorus, potassium and zinc

The seedless watermelons they are increasingly in demand also in Italy, as well as in the North and Central Europe. instead theIn Africa, in Asia and in the Middle East, the "ordinary" ones are more appreciated, precisely because for the populations that live in these areas, even the seeds are precious: they are roasted and consumed as a snack (their flavor reminds that of the walnuts), can be ground (their flour is used to make bread), or still crushed and turned into a paste useful for thickening and enriching soups. Finally, the oil extracted from the seeds can be used to cook and fry.

Nutrient-rich

On the other hand, watermelon seeds actually contain even more nutrients than the pulp of the fruit: a portion of thirty grams of dried seeds provides about 160 calories, 8 grams of protein and 13 grams of fat (mostly unsaturated), as well as minerals such as iron, magnesium, phosphorus, potassium and zinc. The seeds also contain various phytochemicals, including flavonoids.

This is why some scholars have already promoted watermelon seeds to superfood, useful to prevent obesity, arthritis and diabetes, and to protect the immune system. The research carried out so far, however, has tested the effect of the seeds especially on animals: other clinical studies are needed, before being able to ensure the validity of these conclusions also on men.

Meanwhile, the seeds can become a healthy snack, rich in beneficial nutrients and also suitable for those who want to keep weight under control. Suffice it to say that in a portion of 30 grams there are about 400: even too many to eat at once. Instead, a portion of chips of the same weight contains only 15. A large handful of watermelon seeds contains about 55 seeds and weighs about 4 grams, for a total of twenty calories: much less than a packet of chips.

How to toast them

The seeds taken directly from the watermelon are not appetizing, because the peel is hard and bitter. But toast them is simple. First of all, we must sChoose the dark ones and discard the white ones. After rinsing them in a colander, let them dry well. Then, in a wok or in a pan, heat a little olive oil and add the seeds, and stir frequently until they become brown. Finally, a sprinkling of salt can be added.

Or you can distribute the seeds on a baking pan (if desired, they can be flavored with a drizzle of oil and a sprinkling of salt): they must cook for about 15-20 minutes at about 160 °, until they begin to perfume. The roasted seeds, as well as a snack, can also be used to enrich the salad, or combined with muesli of dried fruit and oats.

Materdomini's palatella, the sandwich that is eaten in August – Italian Cuisine

More than just a sandwich. Here is the palatelle that is eaten in honor of the Madonna of Materdomini

What do you eat in August? nell 'Agro Nocerino-Sarnese there is no need to think about it too long, as the answer is already obvious.

More precisely, between the night of 14 and 15 August, the tradition says that the faithful go on pilgrimage to the Sanctuary of Materdomini in Nocera Superiore (province of Salerno) to celebrate theAssumption of Mary, which occurs the very day of Mid-August. Once you arrive at your destination, eat the typical one palatella is a must.

There legend it tells that the Virgin appeared in a dream to a peasant woman named Caramari, inviting the faithful to dig in a very specific point, under an oak tree: right there buried a painting of a Madonna with child was found and so, in the 1061, the basilica was erected in his honor.

The icon of Mater Domini (Mother of the Lord) – Photography: www.santuariomaterdomini.org

As told in the novel Ninfa Plebea by Domenico Rea, this religious festival unites sacred is profane: «… it would have been difficult to keep united between the crowd of the church and the one that was waving outside scattered among the stalls of the sellers of 'e' o musso, of loaves stuffed with curdled milk, corn snails seasoned with garlic, stalls of sellers of 'mpupata'.

Among prayers, tammos and traditional dances, it is time to taste the palatella with the ‘mpupata. It is a poor dish, a loaf of bread from the particular form: the ends are two knots that make it look like a candy.
Originally, on the eve of the Assumption, meat was not eaten: the peasants on pilgrimage to the Sanctuary carried with them this sort of loaf, stuffed with two simple ingredients. The filling is called 'mpupata and is composed of pickled eggplant with oregano, garlic and chilli and salted Cetara anchovies. Even today, the little pile is specially prepared in this way.
In combination can not miss the wine with percoche and, finally, o mellon and fuoc (fire melon), or thewatermelon.