Tag: fresh

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.

Fresh and non-alcoholic summer centrifuges – Italian Cuisine

They are prepared only with fruit, vegetables or a mix of both. And besides being healthy, if you choose the right ingredients, they are also very tasty

Centrifuges, whether they are fruit or vegetable, or a mix of both, are not only thirst quenching drinks, but also rich in beneficial properties. From do not confuse with smoothies or smoothies, are the result of the separation, through the centrifuge process, of the juice from the pulp and peel. No addition of milk, ice cream, or yogurt. What ends up in the glass is a real concentrate of vitamins and mineral salts, especially useful when our body is exposed to the scorching heat of summer. Here are some fresh and non-alcoholic summer centrifuged recipes to prepare at home and always keep "within reach".

Plums, raspberries and blueberries, a concentrated detox

Let's start with a centrifuged based on seasonal fruit: plums, raspberries and blueberries. Thanks to the presence of Red fruits this drink has antioxidant, anti-inflammatory and diuretic power, as well as being a concentrate of vitamins A and C. These properties, combined with the laxative power of plums, make it a detox centrifuged. To prepare it you need four plums, three tablespoons of raspberries, three of blueberries and the juice of half a lemon. Put the fruit in the centrifuge and, only once the extract is obtained, add the lemon juice.

With strawberries, peach and watermelon: the sweetest there is

Another centrifuge based on "summer" fruit is the one with strawberries, peach and watermelon. It could be defined the sweetest of all, even without the need to add sugar. The ingredients are ten strawberries, a peach and a slice of watermelon, about 150 grams of pulp. Wash the strawberries, peel the peach and put them in the centrifuge together with the pulp of the watermelon. To make the drink even fresher you can add the juice of half a lime and a few mint leaves.

Apple and carrot, a great classic with a touch of ginger

Apple and carrot have always been hand in hand. To make it more appealing classic winning combination, one can rely on ginger. In addition to giving a spicy flavor to the centrifuged, this plant also plays an important role purifying action. To prepare it, just centrifuge two apples, two carrots and five grams of fresh ginger root.

Not only with fruit: with tomato and celery

Not only with fruit. Centrifugates can, and indeed must, also be prepared with vegetables. One that applies to everyone is tomato and celery. Spinning two tomatoes, a stalk of celery and a pinch of salt, is obtained a low-calorie and very refreshing drink. Excellent as non-alcoholic aperitif, to be served with a little ice, this centrifuged is not only good but also healthy. Both vegetables, in fact, are rich in mineral salts and vitamins, but also water and fiber, which serve to combat water retention and help the regular functioning of the intestine.

Fresh salmon in 10 recipes – Italian Cuisine

Scallops, stuffed salmon, foam and much more. Here is a selection of dishes to love salmon and … dare a menu

Good grilled, baked, steamed and even raw. When it comes to fresh salmon, there are many ideas and a high rate of gluttony. Delicate meats, softness and simplicity in the preparations: the salmon is a fish that also appeals to those who make the difficult with other fish products since its slices are almost without thorns and has a balanced taste that also appeals to those who do not like strong flavors. The recent sushi mania then, did nothing but increase its gastronomic value. After appreciating it on small nighiri, uramaki on the edge of the foodporn and reading tartare, we never abandoned it. But it is good, very good indeed, even Italian. Before discovering the perfect recipes to enhance it and cook it at its best, let's review some rules.

Where it comes from

The salmon we consume generally comes from the northern seas and the rivers that flow into it. To make sure you buy a good product, check that it is traced, ask if it is a fresh or defrosted, farmed or wild product.

How to choose fresh salmon

If bred, the salmon has a uniform color and soft flesh, a little fatter and therefore more tasty than the wild one. The best specimens are those bred extensively, in conditions that simulate natural ones and in full respect of the environment. Most of the farmed salmon sold in Italy comes from Norway, at the forefront of sustainable farming systems. To check its freshness, check that the skin is free of dents and damaged parts and covered with a damp and gelatinous patina. The eyes must be bright, the flesh well attached to the bone.

Eye to the raw

Anyone wishing to eat it raw must know that the bred Norwegian salmon is the only one that can be eaten raw and not cut down. In all other cases it should instead be brought to very low temperatures, to eliminate the risk of food contamination.

In the gallery above, 10 perfect recipes to taste fresh salmon.