Tag: Food

STARS AND FOOD – WEEK FROM 30 TO 05 APRIL – ARIETE – Italian Cuisine

Pinterest






Pinterest




<! –

send by email

->

"Nature always tends to act in the simplest way."Jacques Bernoulli

lucky from 21 March to 20 April

Special ingredient: Chocolate.

Good luck vegetables: Potatoes, carrots, courgettes and asparagus (about Asparagus, look HERE).

The chef recommends: Simon writes that … We all live in a suspended bubble, but what encourages us in this period is to think of everything that awaits us "after". A moment in which all the "block" we are experiencing turns into the right push to start stronger than before. The entrance in April – your month – marks a moment of rebirth and new beginnings. First of all, on the level of enthusiasm, vital energies and desire to plan for the future. Mars finally leaves a quadrature that in recent months has made you march with the brake engaged. A constant nervousness subsides, the feeling of being in the trenches, and the ability to see your goals clearly returns. I suggest you stay close to the family and dishes that create enthusiasm because served with sauces of all kinds to accompany and nourish the eyes, palate, smell and touch. Best wishes.

Dish of the week: Boiled vegetables and various types of boiled meat to be accompanied with an infinite number of sauces and HERE you can find various ways and ideas to taste boiled meat and vegetables.
Magic fruit: Apples and dark chocolate with apple pieces and HERE you can find the starting point for a cake that would make you start the day well.

***

167904 "src =" https://www.salepepe.it/files/2018/11/COVER_CUCINANDO-PER-LE-STELLE.jpg "style =" display: block; margin-left: auto; margin-right: auto;

Share



<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

how food porn was born – Italian Cuisine


Who first had the idea of ​​giving life to the legendary Nutella-filled mozzarella? Campanian or Apulian idea?

Nutella is famous all over the world and Ferrero products based on this cream have invaded shelves and pantries. Nutella Biscuits, B-ready, McCrunchy Bread with McDonald's Nutella and even a hotel dedicated to the cream of Ferrero. But in Italy for some time a crazy combo has been preparing: the Nutella-filled mozzarella.

It is said that the first to have the idea of ​​stuffing mozzarella were from the priests of Padula, in the province of Salerno. In these monasteries the balls of milk paste were filled with meat and vegetables. Today there are those who claim the Campania territoriality of Mozzarella filled with Nutella. IS Vincenzo Falcone, entrepreneur and creator of the Delicious chain, from Cava de ’Tirreni (Sa). Falcone has been serving his Nutella mozzarella – and now also sweet pistachio – in his restaurants for five years. But above all, it has made it a must for food porn.

But the Semeraro Dairy Martina Franca (Ta), open for almost seven years, he claims that the combination of mozzarella and Nutella has existed since before Falcone advertised it on its premises. “This product is nothing new – he explains Rosita Semeraro – there has always been among customers' requests. Anyone who has a dairy business prepares it. " Nutella-filled mozzarella appears as a burratina, but inside – instead of the traditional stracciatella – there is a delicious heart of hazelnut cream. In an even more powerful variant, Nutella is mixed with cream.

Not everyone loves this product unconditionally. Purists are prodigal of criticism for those who make Nutella mozzarella. Blinded by the sacredness of these two products, they think they should be eaten separately. Most of Semeraro's customers are enthusiastic. And then there are the DIY lovers, who try to replicate the result, cutting a mozzarella in half and stuffing it with Nutella. "But it doesn't taste the same," says Rosita.

The fantasy of these cheesemakers knows no bounds. In their family-run laboratory they experiment every day. “We have always done this from the first day we opened – says the owner's daughter Francesco Semeraro – We started with mozzarella filled with ham and tuna, then with the one paired with cherry tomatoes and basil or cherry tomatoes and oregano, depending on the season, and sometimes they even asked us for salmon. But the one with Nutella is certainly the most innovative ". However there is something (sweet) that boils in the pot, or rather in the laboratory. "We are experimenting with cereal cream and pistachio". Are you ready to surprise us again?

by Stefania Leo

STARS AND FOOD – WEEK FROM 23 TO 29 MARCH – ARIETE – Italian Cuisine

Pinterest






Pinterest




<! –

send by email

->

"Tomorrow I will be what I chose to be today. " James Joyce

lucky from 21 March to 20 April

Special ingredient: Laurel.

Good luck vegetables: Onions and leeks and HERE you will find another of the family which is an excellent substitute or alternative.

The chef recommends: Shut up shut up the sign of Aries proceeds to achieve its goals even when the sky is not so fantastic, but this week the New Moon in your sign makes you combative, there are plans and programs that you want to carry on without hurting. Idleness is the father of ideas and many have recently come to you, above all to give new stability to the future. I would advise you quietly to proceed with soups that would also raise the dead! And maybe I would put candles on it … best wishes!

Dish of the week: Onion soup au gratin in the oven and HERE there is the inspiration and some ideas to make this sovereign dish.
Magic fruit: Pears and lemon excellent together for a pear-flavored jam and HERE you can follow the preparation.

***

167904 "src =" https://www.salepepe.it/files/2018/11/COVER_CUCINANDO-PER-LE-STELLE.jpg "style =" display: block; margin-left: auto; margin-right: auto;

Share



<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

Proudly powered by WordPress