Tag: fresh

The first summer dishes, fresh and light – Italian Cuisine

Some ideas to keep temperatures at bay, to stay healthy and keep fit

Fresh foods, prepared with little fat and perhaps with less invasive cooking: summer is also this, the desire for true, genuine flavors, cooked in a simple way. For this the first summer dishes they should be so delicious, but also light and low-calorie, to satisfy you without weighing you down. Seasonings made of vegetables, even raw, or fish, fresh and tasty: the combinations are endless to bring to the table a nutritious dish and digestible at the same time. Creams, pastas, salads, vegetable puddings, are all dishes indicated for one light but full of taste lunch break.

First summer dishes: rice? Better whole

Do you want to try to love yourself for once? And then if it's cold it's good, get ready brown rice instead of the refined one. It keeps all the nutrients that are good for our health and for the first summer dishes is ideal. Topped with a vegetable brunoise or with chicken and cashew nuts or again with shrimp and avocado, the brown rice is a condensed fiber and vitamins able to satiate without giving a feeling of weight.

First summer dishes: pasta but also barley, spelled and quinoa

Get out of your comfort zone and dare, at least in summer, experimenting with cereals (and not, like quinoa), which you have never cooked. Barley and spelled first, but then also quinoa and amaranth, so rich in vitamins and minerals. They are perfect seasoned with lots of vegetables like peppers, aubergines, tomatoes and zucchini, or with crustaceans and molluscs, such as scampi and squid. They are prepared in a short time and are perfect because they maintain consistency and taste even for several days.

Spelled salad
Spelled salad.

First summer dishes … yes, even salads!

With tomatoes, cucumbers, peppers and all the tastiest vegetables these months can offer, salads they are a dish always very appreciated, and for the freshness that distinguishes them, and for their content of calories, always reduced compared to other dishes. The important thing is to enrich them with some tasty ingredient, to give that extra touch that never hurts: a spoonful of buffalo stracciatella, some seed rich in antioxidants and fibers, a exotic fruit, of the smoked fish.

And now, in the tutorial, some ideas of light first to bring to the table!

Fresh Tuna: the 10 best recipes – Italian Cuisine

Fresh Tuna: the 10 best recipes

The tuna it is a very versatile fish in the kitchen. Consumed fresh, it is the extra touch of so many genuine and tasty dishes, an elegant ingredient to impress. And it's a very thin fish; it is rich in proteins of high biological value, of precious omega 3 and iron.

To recognize the freshness of tuna, at the time of purchase, do not rely only on color: the beautiful red color is not a guarantee because it is often altered by preserving substances to make it more appealing to the consumer. Rather, make sure it has no odor, let alone unpleasant smells. It also verifies the consistency of the meat: to the touch it must be compact and not sticky.

Sale & Pepe suggests some recipes based on fresh tuna destined to conquer your guests both on the palate and on sight. You can surprise everyone with an unusual combination of ingredients and colors when cooking millefoglie with peppers and fresh tuna: each layer of pepper, yellow or red, interspersed with a slice of tuna, is spread with an appetizing sauce of anchovies, capers, vinegar, egg, pepper and tuna in oil.

You can bet on a recipe that is quick to make but certainly effective when cooking tuna with oranges, fennel and almonds: in just over a quarter of an hour you will get a second dish that is a harmony of colors and a delicate pleasure on the palate.

Do you want to turn tuna into a refined and choreographic second? here is the tuna fillet in potato crust: the peeled and grated potatoes are combined with finely chopped shallots and thyme, forming a mixture with which to cover the tuna fillet, before putting it in the oven. The final result, with a golden and crunchy covering, will be delicious.

Fresh tuna is also perfect with pasta. You'll find out by making the recipe of gods fresh tuna fusilli with crumbled taralli: the diced tuna are browned in a pan with ginger and then seasoned with salt, lemon peel and mint leaves.

And then, a classic recipe, the tuna tartare: raw tuna, cut into lozenges, is mixed with an aromatic mix of pine nuts, anchovies, capers, raisins, chives, oil and lemon juice.

Scroll through the ten selected recipes and choose the one that inspires you the most. We are certain that in the end you will try them all!

Growth in 15 very fresh recipes – Italian Cuisine

Growth in 15 very fresh recipes

Pizzas, focaccia, panzerotti, risottos, stuffed vegetables and much more. Our ideas to celebrate growth and rediscover its greedy delicacy

A stalk of celery and a tuft of growth. This soft cheese was presented to us for a long time. Light fresh, but perhaps not enough greedy. In short, a little far from the true soul of a creamy cheese perfect for filling tasty sandwiches, enriching risottos and preparing spreads on bread. To understand this, just think of its well-established presence in the preparation of Focaccia di Recco which would include the use of a fresh local cheese, now often replaced by its own growth. Able to melt while maintaining its consistency, it is pleasantly fat and delicate. And it seems that his destiny as an ingredient for making focaccia is even written in its origins.

The story tells us

The origins of this cheese date back to the 13th century. Its name originates from the word Lodigiana with here it was called the focaccia: karenza. In fact, to make this cheese the same mold was used with which the bread was prepared. It is part of the stracchini family, so called because they were produced with the milk of tired cows (stracche in dialect) that returned from the mountain pastures after a long walk.

More delicate than stracchino

If you taste the two cheeses, you will realize that the stracchino has a more intense taste and a less marked creaminess. The persistent milk flavor and freshness of growth is in fact due to a shorter maturation (about 5 days in cold storage).

Because we love it in risotto

On buns, bread and pizza it is wonderfully perfect. But we also like it in risotto, especially with herbs or vegetables. Let's take a simple recipe such as risotto with artichokes: two tablespoons of growth will make it incredibly creamy, making the intervention of excessive amounts of butter and grated cheese unnecessary. Seeing is believing!

In the gallery above, 15 recipes with growing and eating.

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