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here's how to enjoy it even in summer – Italian Cuisine


IS the fruit that holds the winter sun: Orange. Wonderful. Orange juice is a real panacea for which it is difficult to deprive oneself when these fruits are no longer in season, but summer orange juice is not a good idea! In addition to drinking them and eating them naked and raw, they are a fantastic ingredient to use in cooking, in sweet or savory preparations.

However, the warm season is upon us and while the lemons, allies of beauty, are still in full season for a few months, oranges are about to end. Don't panic! There are so many ways to keep a little orange flavor all year round.

First of all, let's learn about it late varieties. There are exquisite and homegrown ones – choosing Italian fruits is always a winner, and unfortunately with regard to citrus fruits are less and less those Italians on our tables. The variety Ovale Calabrese it is the latest of our local pulp-orange oranges, but unfortunately it is increasingly rare to find despite being excellent. Suitable for juices, it is sweet and has few seeds. He recognizes himself from his own fruits with the typical oval shape and the thin skin. Until the beginning of June.

There is the Valencia, the most cultivated variety in the world and very widespread also in our country. These oranges a blonde pulp lasts a long time and I'm ideal for juices because they are much more juicy than winter oranges. They are also much less acidic, therefore more digestible. There are various small producers, including organic ones, which they ship from the South, in particular from Sicily, directly to your home (or post office) with a total expense that is not increased at all. They are found starting from the month of April, they also ripen throughout the month of May and are available until late June.

But can orange juice be frozen? The answer is yes. Not only can it, but a scientific study of the University of Seville published less than a year ago, argues that freezing oranges can increase the absorption of their beneficial nutrients by our body. In particular it would increase the bioaccessibility of carotenoids, the antioxidants present in these citrus fruits, natural shields that protect us from cell damage and aging. Or better: in the fresh, non-frozen juice, this is present to a much greater extent because in the freezing process the carotenoids deteriorate. However, deteriorating, they break down into smaller particles that are more easily assimilated by the human organism. Result: according to this research, for us frozen orange juice has a greater benefit.

True or not, surely freezing the juice is not at all a bad idea and some benefit remains – in addition to the immense pleasure of a fresh and frozen orange juice in the middle of summer! The important is immediately freeze it as soon as it is pressed. This is essential. You can use the classic freezer bags and provide juice doses suitable to be defrosted from time to time.

Juices aside, we take advantage of the latest fruits to prepare jams, zest and preserves. There is of course the Orange jam homemade, that of the grandmother, a taste of refinement and unique goodness. To be used for example to embellish a sweet and simple Margherita cake. And then his greedy rum scented version, or the enriched and refined one from apples and peel.

And speaking of scorzette. From the orange peel you then get a real delight, also to be used in every season: the candied zest (they are fantastic for example to add to a nice fresh fruit salad). As we all know, there are also the chocolate zest, indeed: to the two chocolates!

Oranges can then be preserved in whole slices, to prepare delicious and genuine summer dishes such as bavette with orange fish. Dulcis in fundo, the spicy orange liqueur, which lasts over six months. So let's take advantage of the last oranges of the season !!!

Carola Traverso Saibante
May 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

here's how to enjoy it even in summer – Italian Cuisine


IS the fruit that holds the winter sun: Orange. Wonderful. Orange juice is a real panacea for which it is difficult to deprive oneself when these fruits are no longer in season, but summer orange juice is not a good idea! In addition to drinking them and eating them naked and raw, they are a fantastic ingredient to use in cooking, in sweet or savory preparations.

However, the warm season is upon us and while the lemons, allies of beauty, are still in full season for a few months, oranges are about to end. Don't panic! There are so many ways to keep a little orange flavor all year round.

First of all, let's learn about it late varieties. There are exquisite and homegrown ones – choosing Italian fruits is always a winner, and unfortunately with regard to citrus fruits are less and less those Italians on our tables. The variety Ovale Calabrese it is the latest of our local pulp-orange oranges, but unfortunately it is increasingly rare to find despite being excellent. Suitable for juices, it is sweet and has few seeds. He recognizes himself from his own fruits with the typical oval shape and the thin skin. Until the beginning of June.

There is the Valencia, the most cultivated variety in the world and very widespread also in our country. These oranges a blonde pulp lasts a long time and I'm ideal for juices because they are much more juicy than winter oranges. They are also much less acidic, therefore more digestible. There are various small producers, including organic ones, which they ship from the South, in particular from Sicily, directly to your home (or post office) with a total expense that is not increased at all. They are found starting from the month of April, they also ripen throughout the month of May and are available until late June.

But can orange juice be frozen? The answer is yes. Not only can it, but a scientific study of the University of Seville published less than a year ago, argues that freezing oranges can increase the absorption of their beneficial nutrients by our body. In particular it would increase the bioaccessibility of carotenoids, the antioxidants present in these citrus fruits, natural shields that protect us from cell damage and aging. Or better: in the fresh, non-frozen juice, this is present to a much greater extent because in the freezing process the carotenoids deteriorate. However, deteriorating, they break down into smaller particles that are more easily assimilated by the human organism. Result: according to this research, for us frozen orange juice has a greater benefit.

True or not, surely freezing the juice is not at all a bad idea and some benefit remains – in addition to the immense pleasure of a fresh and frozen orange juice in the middle of summer! The important is immediately freeze it as soon as it is pressed. This is essential. You can use the classic freezer bags and provide juice doses suitable to be defrosted from time to time.

Juices aside, we take advantage of the latest fruits to prepare jams, zest and preserves. There is of course the Orange jam homemade, that of the grandmother, a taste of refinement and unique goodness. To be used for example to embellish a sweet and simple Margherita cake. And then his greedy rum scented version, or the enriched and refined one from apples and peel.

And speaking of scorzette. From the orange peel you then get a real delight, also to be used in every season: the candied zest (they are fantastic for example to add to a nice fresh fruit salad). As we all know, there are also the chocolate zest, indeed: to the two chocolates!

Oranges can then be preserved in whole slices, to prepare delicious and genuine summer dishes such as bavette with orange fish. Dulcis in fundo, the spicy orange liqueur, which lasts over six months. So let's take advantage of the last oranges of the season !!!

Carola Traverso Saibante
May 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

What is bottarga and how to use it to enjoy it to the fullest – Italian Cuisine


The bottarga is an ancient product that is obtained from dried and seasoned fish eggs. Enriches the taste of many dishes, from the first to the second, of fish and not only

There are few ingredients that can give the dishes an intense flavor like the bottarga. Its origins are very ancient – we talk about one Preparation which is almost 3000 years old – and it was the Phoenicians who first carried this precious and delicious ingredient around the Mediterranean.

What is bottarga?

The translation of batārikh – the Arabic name of the bottarga – is literally "dried fish roe". This product is derived, in fact, from the drying and the subsequent salting of mullet eggs (the common mullet) or di tuna. To obtain it there is a need for a long and tiring process that starts with the extraction of fish eggs, their thorough cleaning and the subsequent one salting. The last step – after pressing and before marketing what is called "the Mediterranean caviar" – is the seasoning for at least 90 days, a period of time essential to give the bottarga the typical gold-amber color and the intense flavor that characterizes it.
Precisely because the process of making and maturing is very long and complicated, the bottarga has costs quite high. Depending on whether it is tuna bottarga or mullet (the most valuable and expensive) the price of a jar can vary from 50 to almost 300 euros.

Tuna bottarga and mullet roe

There are several types of bottarga. Tuna bottarga is the most common, with a color that goes from light pink to light brown. The taste is very intense.
The mullet roe is more fine, with a strong but more delicate compared to tuna, the consistency is compact and the color, a golden amber, must be uniform.

How to use bottarga in the kitchen

There are various uses of this prized ingredient in Italian cuisine. To taste it to full cut the piece of bottarga a thin slices and spread them on a toast of bread, seasoned with a thread of extra virgin olive oil. The most common way to use it (and even the simplest) is instead to grate it directly on the plates.

The bottarga is perfect for enriching appetizers of fish such as carpaccio and seafood salads, or in combination with a cheese like stracchino. The bottarga can also be grated on the oysters, then add the lemon juice. Moving on to the first courses, in addition to the famous ones spaghetti with bottarga and alle linguine with clams and baby squid, this product goes well with first courses of the sea – with cuttlefish black for example – and tasty second courses, always as an accompaniment to a main course with fish such as mullet, sea bream, sea bass and prawns, or a very tasty chicken with lemon to try absolutely.

Spaghetti with butter with lemon and bottarga

Returning to the first courses, there is another easy and quick recipe that has the bottarga as its protagonist. It's about a buttered pasta and lemon which is embellished with the bottarga. You will need:

300 g of spaghetti
80 g of bottarga
1 onion
2 lemons
60 g of butter, salt and black pepper

The preparation is very fast. In a pan, melt the butter slowly with the zest of a lemon. Then add the chopped onion and the juice of another lemon and cook everything very slowly. When the spaghetti is al dente put them in the pan and toss them. Season directly on the plate with bottarga and black pepper, the strong yet delicate flavor of this first course will win you over.