Risottossummer? Of course, it is not an oxymoron! Of course, it may seem like a dish far from our sunny imagination. Either because of the heat that risotto gives off fork after fork, or because we always tend to overdo it with fried ingredients and condiments, it is never at the top of our summer recipes. But that is a mistake. This simple dish allows us to play with the ingredients as if it were a blank canvas on which to draw and it is ideal for enhancing the delicate flavors of summer.
A light sauté
The classic risotto recipe involves the preparation of sautéed onion. But if you want to make the dish more digestible and lighten the first step, there are several alternatives. The first is that of replace itshallotor the spring onion with onion. Otherwise you can also use the leekcut very thinly and cooked slowly until almost melted with the help of a ladle of broth. If instead you want to prepare a risotto that you will then serve just warm and make sure that you do not find cold pieces of onion on the plate, proceed in a similar way to how you do with garlic. So heat the extra virgin olive oil in a pan and add plenty of sliced onion. Stir carefully, being careful not to burn it and remove it once brownedThe oil will have absorbed its aroma and will be ready to release it on the plate.
Rice
If classic carnaroli is one of the most suitable types of rice for preparing a traditional risotto, in summer we can opt for something different. As a Venere rice, red andwhole wheatless suitable for stirring, but capable of giving freshness to our summer risotto.
The creaming
Creaming the rice is the favorite step of those with a sweet tooth. In fact, after this step the risotto is creamier, tastier and richer. But butter and cheese add calories and a bit of heaviness to the preparation and we can think of a very light alternative for the summer. To get one really light creaming try with a spoonful ofricotta. If you are looking for a more traditional result, instead, opt for a radical choice: either butter or cheese grated. Fresh result guaranteed!
Our 30 summer risottos
30 summer risottos to bring to the table even when it’s hot
The heat has arrived and to best face it it is always good to have on hand new recipes for centrifuges and extracts with fruit and vegetables. They are ideal for making full of mineral salts to combat tiredness and weakness, but also vitamins which protect the skin from the sun. Real “natural supplements as the doctor explained Tiziana Stallonebiologist and university professor, a One morninggiving a practical demonstration with the recipes of Sara Foschini, the editorial chef of The Italian kitchen.
By following them during the episode we learned some useful tips. Here they are, together with Sara Foschini’s recipes for centrifuges and extracts.
Juicers and fruit and vegetable extracts: what to know
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Difference between centrifuge and extract
The juicer works with a pin that crushes fruits and vegetables. Remove the pulp and filter the juice with a very high yield. All this without producing excessive heat, so in this way the nutritional properties of fruit and vegetables remain almost unchanged compared to the whole fruit.
The centrifuge is like a kind of juicer, which squeezes the fruits with centrifugal force. Due to the high speed, and therefore the heat, it breaks down a large part of the fibers contained in the ingredients, thus making the absorption of the sugars contained in the fruit faster.
What centrifuges and extracts are good for
Centrifuges and extracts are real natural supplementsrich in vitamins and mineral salts. The ever-changing combination of ingredients not only allows you to taste new flavors, but also ensures our body has various nutritional principles.
When is it better to drink a smoothie
There is no specific time to drink a smoothie (or extract). They can be drunk in the morning for breakfast, accompanying them for example with dried fruit or yogurt for a complete and balanced meal, or as a snack. Unless you suffer from reflux or gastritis: in this case it is better to drink them in the morning, always combined with a protein source. Anemic people, on the other hand, would do well to drink juices and extracts during the meal, because they are rich in vitamin C, which helps to absorb iron better.
How many extracts can you drink per day
Extra tip, which we have often talked about on these pages also with our experts: since they lose fiber during preparation, both extracts and centrifuges are also rich in fruit sugars, if used as the main ingredient. In fact, it is always better to combine vegetables, which help to slow down the absorption of sugars, and in any case limit intake to once/twice a day. Unless you want to prepare vegetable-only extracts and juices: in this case you can drink even more.
Three recipes for centrifuges and extracts by Sara Foschini
Sara Foschini, the editorial chef of La Cucina Italiana.
www.markablestudio.com
Centrifuge or energizing extract of beetroot, lemon and ginger
«A mix created to enhance the sweet flavor of beetroot with the freshness and acidity of lemon and ginger commented Sara Foschini presenting her perfect extract after doing sports or sweating a lot. In beetroot, as Dr. Stallone explained during the episode, there is a concentrate of mineral salts such as iron and potassium. It is also rich in antioxidants that help repair damage from sun and exposure.
Ingredients for 1 glass
1 apple
¼ beetroot
½ lemon
1 small piece of ginger (refreshingly pungent and a tad spicy)
1 mint leaf for decoration
Raspberry and pepper juice or extract
«In this case we combined two acidic and two sweet elements, to create a fresh and unexpected taste continued our editorial chef, presenting this centrifuge (or extract). Dr. Potenza explained that it is a recipe rich in antioxidants which also act on the beauty of the skin and the health of the blood vessels.
Ingredients for 1 glass
¼ of a yellow pepper
1 kiwi
10 g of lemons
100 g of raspberries
1 orange
Centrifuge or extract with spirulina algae
To fill up on energy, spirulina is perfect: it is an excellent protein source, as Dr. Potenza explained. Another reason to try? «In addition to being good, it gives a very particular color to the drinks concluded Sara Foschini.
1 slice of pineapple
½ stick of celery
1 small piece of ginger
1 small teaspoon of spirulina algae, preferably blue in colour
½ apple
½ lemon
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Not him spaghetti with clams or other typical summer seafood dishes: the favorite is the cheese and pepper ravioli recipe. A substantial, truthful, tempting recipe, which – as with many others – you give in to without too many thoughts when you go on holiday: it is at the top of the singular ranking of the most requested dishes on ships of MSC, which serves this fresh pasta filled with pecorino and black pepper together with broccoli, preparing a delicate accompanying sauce. Do you want to try? At the bottom of the article you will find the recipe for ravioli with cheese and pepper.
Favorite dishes on a cruise
A singular choice, we were saying, also because other very light and summery dishes appear in this mini ranking. In second place there is Salmongrilled smoked served on yellow corn mashed potatoes, leek cream and spinach ragù topped with crispy onions, orange BBQ sauce. Third place instead for Vegan cauliflower gnocchi on a base of saffron-flavoured potato cream. In fourth place is cheese: Brie in crunchy almond brioche with berry compote. Fifth place, finally, for the freshest of the 5 dishes: White fish ceviche with red onion, lemon and coriander, on sweet pepper coulis.
The recipe for cacio e pepe ravioli
Ingredients for one portion
120 g of ricotta and spinach ravioli
1 dl of vegetable broth
30 g of white onion
2 g black peppercorns
10 g of pecorino romano
2 ml of olive oil
2 mg of sunflower seed oil
Salt to taste
5 g unsalted butter
5 g of 00 flour
30 g of fresh broccoli
1 ml of olive oil
3 g of fresh shallot
3 g minced garlic
1 g of chopped chilli pepper
Method
In a pan, gently toast the black peppercorns in the olive oil until golden. Add the sliced onion and sauté.
Add the vegetable broth to the pan and reduce by half. Thick the sauce with a roux prepared by melting the butter in a pan and adding the flour, then incorporate the grated pecorino romano. Pass the sauce through a sieve to obtain a smooth consistency.
An hour before serving, add the grated pecorino to the sauce and mix with an immersion blender until you obtain a creamy consistency. Add ground black pepper and salt, if necessary.
To prepare the broccoli, blanch it in salted water for 20 seconds, then cool it in ice water. Drain them and put them in the refrigerator. In a pan, sauté the broccoli with minced garlic, shallots and chopped chili pepper.
To serve, cook the ravioli in boiling salted water, then drain and season with melted butter and a little pecorino emulsion.
Arrange the pecorino emulsion on the plate, place the ravioli on top and garnish with the broccoli and a few flakes of pecorino romano.
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