Tag: Enjoy

Pistachios: all the dishes to enjoy them – Italian Cuisine


Although it represents for us a delight borrowed from the Sicilian tradition, land ancient origins of pistachio lead us to distant Persia. The cultivation of this long-lived plant (the life cycle can last even 300 years) has spread over time also in Italy, reaching qualitative peaks in the areas of Bronte and Andrano, on the slopes of Etna, although the world's largest producer is Iran followed by the United States and Turkey. What we usually eat of this plant is the seed that is dried, toasted and sometimes salted, ready to be consumed as a snack or included in delicious recipes.

If you love its fragrant notes, you can't help but taste it from appetizer to dessert in recipes: mousse of pistachios and fresh strawberries, dogfish with mandarin, bread croissants with mortadella, duck citrus, scampi to the bridge with aromatic mince and lime, risotto with pistachios and clams, couscous with pistachios, chocolate and caco, bacetti, vegetable cream and fruit with taralli, scallops with fennel, robiola, pears, salad and pistachios, salad with fruit and quartirolo, pork fillet in a pistachio crust, headcheese with ham and lard, panna cotta, muffin with lemon, pistachio couscous with vegetables and chicken, noodles soup, chicken and avocado, pistachio penne and bagoss, dacquoise with white chocolate, dessert with cannellini ice cream, soft cake with pistachios and currants, soft cake of zucchini, cocoa and pistachios, salmon and cuttlefish mortadella, chicken meatballs with fried eggplant, veal beat with black currant and crescenza, Bavarian of prickly pear figs with wafers, orange endive with orange, risotto to the strawberry grape strain, Italian sword slices, gratin lobster with pistachio and lemon bread e stuffed pie with pistachio and strawberries.

Pistachio mousse and fresh strawberries
Pistachio mousse and fresh strawberries.

Here are our recipes with pistachios

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Pistachio mousse and fresh strawberries

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Mandarin and pistachio Palombo

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Pistachio bread croissants with mortadella

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"Citrus" duck

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Scampi alla plank with aromatic mince and lime

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Pistachio and clam risotto

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Couscous with pistachios, chocolate and caco

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Pistachio bacetti

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Vegetable and fruit cream with salted taralli and pistachios

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Scallops with fennel and pistachios

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Salad with fruit, pistachios and quartirolo

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Soppressata with ham, pistachios and lard

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Pistachio panna cotta

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Pistachio couscous with vegetables and chicken

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Noodle soup, chicken and avocado

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Pistachio and bagoss pens

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Pistachio Dacquoise with white chocolate

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Soft cake with pistachios and currants

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Soft zucchini, cocoa and pistachio cake

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Mortadella with salmon and cuttlefish with pistachios

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Pistachio chicken meatballs with fried aubergines

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Veal beaten with currants, pistachios and crescenza

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Prickly pear Bavarians with pistachio waffles

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Orange endive with orange pistachios and chocolate

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Strawberry grape risotto with pistachios and first salt

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Italian sword slices

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Stuffed pistachio and strawberry cake

Burrata, the queen of summer: enjoy it in these recipes! – Italian Cuisine

Burrata, the queen of summer: enjoy it in these recipes!


Burrata is irresistible, especially when you want to fight the heat at the table. Here are so many ideas to serve it in first and starters

Creamy and fresh, the burrata she is the undisputed queen of summer. With its versatility it is truly an ingredient that cannot be missed in the refrigerator in the summer.
This typical Apulian cuisine product can really give that extra touch to delicious first courses and more. Taste it in these delicious recipes.

What is the difference between mozzarella and burrata?

Be careful not to mess with the mozzarella and burrata: first, the first has Campania origins, while the second is from Puglia. And then, the first is a fresh spun paste cheese, made from cow's milk curd; while in the second, the spun dough is only the casing, which hides a creamy heart, the stracciatella, mixed with cream.

Spaghetti with burrata, pesto and cherry tomatoes

The tricolor in our dishes it cannot be an optional. And, then, here's this recipe to recreate it. While boiling the spaghetti, bake the halved cherry tomatoes for 30 minutes at 180 °. Meanwhile, make a pesto, blending some basil leaves, together with pine nuts, oil, salt and pepper. Finally, drain the spaghetti and season with the tomatoes, basil pesto and flaky burrata.

Black rice, burrata and friggitelli

The delicate flavor of burrata cream goes perfectly with the slightly spicy flavor of the friggitelli. Join them in this first course really amazing. While toasting the black rice in a casserole, wetting it with vegetable broth, stew the friggitelli in a pan, already cleaned of the seeds. Once the rice is cooked, stir in the burrata and a teaspoon of vinegar. Finally, serve seasoned with friggitelli and burrata flakes.

Orecchiette with burrata and friarielli

With the orecchiette let's put the burrata back in its original context, namely Puglia. Also in this case, separate the cooking of the ingredients: start frying the friarielli in the pan, previously cleaned of the seeds. Then, boil the orecchiette and in the meantime, separate the stringy wrapper of the burrata from the stracciatella: the first blend it for the sauce, to which you will add a little stracciatella, to make it more creamy. Finally, serve the orecchiette, laying the friarielli on top and seasoning with the burrata sauce. To lick your chops.

Bruschetta with vignarola and burrata

There Bruschetta is another of the cult summer dishes: this is topped with some vignarola, a typical Lazio side dish, based on artichokes, peas and broad beans and burrata, of course. Everything is in preparing the vignarola: boil the beans and peas, then cook them in the pan, perfuming them at the end with mint and basil. Finally, toast the bread, sprinkle it with a little oil and garnish it with the vignarola and a burrata fiocco. Great idea for a quick aperitif.

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

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