Tag: fresh

July centrifuge: fresh, sweet and refreshing! – Italian Cuisine

In the month of July we propose a fresh, sweet and refreshing drink perfect for the sultry summer days

For the July centrifuged we thought of your tan. Our ingredients? Peaches and apricots!

Why eat peaches

Peaches are sweet and juicy and rich in properties. Suffice it to say that in China they are considered the symbol of immortality. There are many varieties of peaches and they are all sources of potassium, magnesium, phosphorus and vitamins.
Peaches have antioxidant properties thanks to the presence of lutein, chlorogenic acid, beta-carotene and vitamin E and C.
They are very thirst quenching and therefore in summer they help to combat high temperatures while keeping the body hydrated. They are easily digestible fruits and stimulate intestinal transit, counteracting constipation. Be careful, though, because they can cause allergies, especially in children.
It is advisable to always eat them away from meals to benefit from all their properties.

Why eat apricots

Everyone loves soft and sweet apricots, but do you know that apricots should be eaten when they are still firm and slightly sour?
That is the perfect moment of maturation in which they are still full of all their properties. In particular, apricots are rich in beta-carotene and lycopene, substances that are allied to the heart and hinder the action of bad cholesterol. They are also rich in fiber and have a strong antioxidant power thanks to the presence of vitamin A that fights free radicals.
Even the apricot pits are used, especially in cosmetics to produce prized oils for skin and hair.

Peaches and apricots: the beauty of summer

These two fruits, as we have said, are an elixir of health and beauty and therefore it is a good rule to consume them this season when they are maximizing their powers.
And then, remember that they are good for the skin and stimulate melatonin, so they are precious allies of sunbathing. They are also moisturizing and draining and they free the body from toxins, preventing annoying swellings and stimulating blood circulation.
You can eat natural peaches and apricots, simply well washed and cut into pieces, or you can prepare a centrifuged thirst quencher. Here is the recipe.

Recipe of peach and apricot centrifuged

First wash the fruit thoroughly and peanut it.
It is not necessary to remove the peel.
Then cut it into pieces and place it in the centrifuge together with a small piece of ginger fresh and with the juice of half a lemon. Run the machine and enjoy it immediately.
If you want, add a few leaves of mint is citronella.

Recipe Marinated and fresh lettuce hearts – Italian Cuisine

Ingredients

2 heads of lettuce
5 tablespoons of tomato paste
a tablespoon of rustic mustard
one tablespoon of horseradish root
extra virgin olive oil

Duration: 2 h 20 min

Level: Easy

Dose: 2 people

For the recipe of marinated and fresh lettuce hearts, remove the outer leaves of one of the lettuce heads and cut it into 8 wedges. Mix the tomato paste with mustard and horseradish and sprinkle the lettuce segments with this mixture.
Let them marinate for at least 2 hours, then grill them on the not too bright embers for 8-10 minutes. Clean the other head of lettuce and open it a little in the center. Place the grilled lettuce slices on top, season with a little oil and serve.

unique, light, fresh dishes for little ones! – Italian Cuisine

The first are the courses generally most appreciated by children: prepared with the right ingredients and presented with care, they can encourage them to eat and turn into (almost) complete dishes, very precious in the warm season

In summer, children don't want to be at the table. They want to run at the beach, or at the playground, or in the lawn, or in the pool; they want to run. Staying to eat seems like a waste of time. Proposing a menu made from first, second and side dish is a real challenge. This is why it pays off bet on just one plate: a first, tantalizing and rich, if accompanied by a fruit or an ice cream, can become a real meal. If they are used then fresh seasonal vegetables, extra virgin olive oil, a touch of cheese or ham … that's it. Very well also the classics, maybe revisited in a "junior" key.

Gnocchetti with fresh tomato

The recipe for gnocchi is the classic one: better to prepare them without adding eggs to avoid weighing them down. Usually we calculate 1 kg of potatoes and 200 g of flour for 6 people, then 500 g of potatoes plus 100 g of flour will be suitable for 2 large and 2 children. Boil the potatoes in their skins, drain them, peel them while still hot and mash them with the potato masher, dropping the purée on the pastry board, where you have poured the flour. Add a little salt and mix everything together; divide the dough into large pieces that you will roll, one at a time, on the floured pastry board, to form wide ropes like a little finger. Cut the loaves into small pieces: it is always a good idea to propose them to the children pretty small bites. Transfer the gnocchi to a floured tray, then boil them in boiling salted water. Drain them with the slotted spoon as soon as they come to the surface and season them with a sauce prepared by coarsely chopping the ripe tomatoes and letting them season for half an hour in a bowl with a pinch of salt, oil and basil.

Pasta with junior pesto

To make pesto more digestible, it is better to eliminate garlic from the classic recipe; if children are small, it is preferable to use only grana or parmesan, avoiding the pecorino, and add the pine nuts sparingly. Grate the parmesan and blend with the leaves of basil and the pine nuts, add plenty of extra virgin olive oil and continue to blend until you get a cream. Pasta: even in this case the older ones can enjoy the classic trenette. For the little ones better to bet on a mignon format.

Colored rice salad

A few tricks to make this classic healthy and child-friendly. Rice should be seasoned first with all the vegetables from the garden, cooked and raw: no pickles or pickles, but only fresh vegetables. Zucchini, green beans, boiled potatoes; tomatoes, peppers, spring onions, raw basil leaves. All cut to diced minutes, slightly larger than rice grains: in this way even small children will be safe from the risk of a few bites going "sideways". Appropriately chopped, you can also add cooked ham (or to make them happy wurstel), boiled eggs, emmenthal. A round of oil and go. You can even bring it to the beach!

Tomatoes Stuffed With Rice

Beautiful and fragrant, they are made with ripe round tomatoes. To stuff 8 of medium size 200 g of rice are needed. Tomatoes go private of the shell upper and emptied of the pulp, which you will keep in a bowl. Mash it with a fork and add the rice, stirring. Season with chopped onion and basil, a little salt and a drizzle of oil. Stir and leave to rest for about an hour. Lightly salt the inside of the tomatoes, fill them with the rice mixture and close them each with its own cap. Bake in the oven at 200 ° C for about 40 minutes.

Ditalini with courgette, robiola and ham

Ditalini but also butterflies, conchigliette … in short, small formats, because this first is thought for the little ones. It is prepared in an instant. Roughly chop or grate the courgette while the water is boiling, brown it in a little oil. Combine the robiola and complete with the diced ham. Parmesan to taste, a drizzle of raw oil and season the pasta. If the sauce is too thick, it is possible to dilute the robiola with a drop of milk.