Tag: fresh

Pasta with friar's beard: a fresh and light idea – Italian Cuisine

Pasta with friar's beard is a simple recipe, but very tasty. You can make the variant with the tomato or the white one

The pasta with the beard of a friar agretti just to understand – it is a first course that is easy to make and that offers lightness, a delicate but tasty recipe.

There friar's beard it is a precious vegetable for the balance of our body, rich in fiber, vitamins and minerals and there are many ideas for cooking agretti: from potato pie fillet of perch, passing through a delicious pie with stracchino cheese to some eggs to be embellished with lime up to the pasta that we propose below.

Pasta with friar's beard in sauce

Ingredients

To prepare pasta with a friar's beard at home you will need: 320 g of macaroni-like pasta, 300 g of friar's beard, 600 g of tomato pulp, 1 clove of garlic, basil, fresh chilli pepper (optional), extra virgin olive oil of olive and salt.

Method

The first thing to do is clean the monk's beard thoroughly and boil it for 4-5 minutes in salted water. The vegetables are then drained well and stir-fried with a clove of garlic, extra virgin olive oil and a teaspoon of chili pepper. When the vegetables are cooked, it is time to add the tomato pulp, season with salt and continue cooking.

Meanwhile, cook the macaroni in a separate saucepan, from drain al dente to add them to the sauce with a priest's beard.

The pasta is then stirred in the pan with the sauce a live fire, mixing well. After serving, it can be seasoned with a basil leaf.

pasta with friar's beard recipe ingredients preparation Italian cuisine

Pasta with white friar beard

Ingredients

Pasta with a friar's beard can also be prepared in Whitein this case you will need: 320 g of spaghetti, 300 g of friar's beard, 70 g of smoked ricotta, 70 g of bacon, vegetable broth, shallot, extra virgin olive oil, salt and black pepper.

Method

Wash and clean the agretti and cook them in salt water for about 3 minutes, leaving them crispy. Cut it into rings shallot and in chunks there bacon. Brown the bacon in a non-stick pan until crispy. Brown the shallot then add some vegetable broth a little at a time, then add the agretti, the bacon, stir and season with salt and pepper.

Bake spaghetti, drain them al dente and add them to the preparation with the beard of a friar, stir and sprinkle with the ricotta salata before serving.

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Coronavirus: fresh yeast is almost impossible to find – Italian Cuisine

The yeast is not "made": it is cultivated. It is not the product of an industrial process that can intensify with increasing demand. Here's how it was born

In time of lockdown, the Italians have rediscovered the pleasure of kneading and baking. So that purchases of flour and yeast have rocketedin recent weeks, by + 205% and + 203%, as noted by the Coop Research Office. So it can happen that on the shelves of the supermarket it can really become a business to find these ingredients.

In particular, fresh yeast is almost untraceable, despite the fact that the companies that produce it are at work non-stop, as confirmed by Piero Pasturenzi, president of the Assitol Sugar Yeast Group, the Italian Association of the oil industry representing the sector. "Our goal is to respond to consumer demand, ensuring the high quality of our products and, at the same time, the health of our workers." But the yeast does not does: Yes cultivates. It is not the product of an industrial process which can intensify as demand increases, but a microorganism that comes to life from a by-product of agricultural origin. «Companies create the most favorable conditions for them to reproduce in the presence of oxygen; basically everything is based on the fermentation of sugar, a process that has nothing artificial and which obviously has its time. " That cannot be contracted.

How yeast is grown

Welovelievito.it, the Assitol website created to dispel false myths and promote correct information on yeast, explains it well. Brewer's yeast is a living organism, belonging to the mushroom kingdom, fed and reproduced in a completely sustainable way using products of natural origin, such as sugar molasses.

If we looked at the yeast under a microscope, we could find that it is made up of single-cell microorganisms of spherical shape: a 1 gram cube contains over 10 billion yeast cells. Each of these small cells, like all living organisms, must feed, reproduce and, above all, breathe, and need air for its development. The name "brewer's yeast" refers to the production methods of the past centuries (when it was obtained from beer), but today it is cultivated starting from the sugar component of molasses, a product obtained from the processing of beet and sugar cane: the yeast, in fact, is greedy for sugar. Before coming into contact with the yeast, molasses is sterilized.

At this point the yeast cells they can begin aerobic "breathing": are exposed to the action of oxygen. In addition to oxygen, molasses and nutrients (vitamins and trace elements) are added, which are used for good cell growth. These, starting to feed on molasses and other nutrients, begin the breathing process with which the demolition of glucose takes place.

At the end of the fermentation process, the yeast is washed with cold water to eliminate any residue from the molasses-based culture medium. The compound obtained is subjected to centrifugation in order to obtain the yeast cream which is then stored at a temperature of around 4 degrees.

At this point, the processing of the yeast cream depends on the type of final product to be obtained. In the case of liquid yeast, the process ends here. To obtain fresh or dry yeast, the cream is subjected to further processing, such as filtering, in the case of fresh yeast, and also dehydration, in the case of dry yeast.

As the Welovelievito.it team explains to "La Cucina Italiana", the timing depends a lot on the companies but, in general, from when you start the process at the end it takes at least a week. So let's put some patience.

Fresh homemade bread, Beatrice's recipe – Italian Cuisine

Fresh homemade bread by our stylist Beatrice Prada, fresh from the oven, how wonderful!

Preparing bread at home is an experience to try, knead, see it rise and take shape is always a great emotion. Our stylist Beatrice Prada gave us a more than welcome gift by giving us the recipe for fresh bread and these enchanting shots.

Fresh homemade bread recipe

Ingredients

500 g flour 1
300 g water
10 g salt
5 g dry brewer's yeast

Method

In the jug of the planetary mixer melt the yeast in the water, add the flour and finally the salt, you work until the dough fits tightly on the hook. Overthrow the dough on the work surface and work again for a few minutes. Roll out rectangle the dough and fold it three times, then create a ball, place it in a lightly floured bowl, cover with plastic wrap and put in the refrigerator for about 18/24 hours. Remove from the fridge, bring the dough to room temperature and knead it again for a few minutes. Give the desired shape and let it rise for another three hours. bake at 240 ° C for 10 minutes, then lower to 180 ° C and finish cooking for another 35/40 minutes.