Tag: friends

Can I invite friends and family over to the house? The holidays at the time of Covid – Italian Cuisine

There is still some uncertainty about family gatherings at home, around a rich table set. Here's what the latest Dpcm predicts

It is perhaps the most recurring question for a few days. The answer? Nì. So let's try to clarify.
With the season moving forward towards numerous holidays, in addition to the consolidated Sunday habit, the opportunities to spend happy hours around a nice table with relatives and friends are becoming more and more numerous. On Halloween night, the bridge for the Immaculate Conception and then Christmas, Boxing Day, New Year's Eve and New Year, Epiphany. In short: party, joy and lots of good food. But…

Holidays at the time of Covid

The holidays at the time of Covid

But we must deal with Covid and with the measures to counter it that the government has put in place. With the Dpcm of 13 October of the Prime Minister Giuseppe Conte, the prohibition of private parties there is, but only halfway. In short, they will be prohibited private parties in public places, but what about the housing, even in compliance with the Constitution, there are no prohibitions, but only one strong recommendation to avoid them and, in any case, not to exceed the number of you are invited. Therefore, six non-cohabitants can be added to the core of residents, who can be friends or relatives. The limit of six is used to distinguish what is a simple family dinner (or with friends), from what could be a party, which is not prohibited, but strongly not recommended. Obviously, all the prevention rules remain in force: wash your hands often, use masks and keep the distance always and, above all, at the table, since at that moment, to eat, you will have to remove the mask.

Since these are simple recommendations, and not prohibitions, no one will come to check and there are no penalties. It will be up to the participants' common sense (common sense, therefore, of all of us) to behave in ways that do not endanger our health and that of others.

How to cook gluten free and not lose friends – Italian Cuisine

A spring recipe, gluten free, so as not to lose celiac friends. From Anna Barnett's book, 50 recipes for food intolerants, people and sad evenings

The table can be good, fun and convivial even without gluten. Having to give up bread, pizza, traditional spaghetti may seem like a tragedy – in Italy, then! – but it is not: thank goodness there are countless other ingredients, foods and recipes that make life happy and special dinners. How to cook Gluten Free and don't lose friends (EDT edizioni) is a gluten-free recipe book, but full of joy: not only more than 50 dishes from all over the world to discover new and delicious flavors, but also many suggestions for making you live – and eat – together omnivores and gluten free . London-based author Anna Barnett promises to help newcomers in the fabulous world of gluten-free, when amateurs wonder if they will survive, smile again, stop complaining, still enjoy dinners and appetizers; and for veterans to give them new recipes that don't make them feel sad, angry, embarrassed.

Ingredients for 4 people

For the stuffing
10 heaped tablespoons of cottage cheese
1⁄2 freshly grated nutmeg
a bunch of fresh parsley
two bunches of chives
200 g of peas, fresh or frozen (thawed)
salt and freshly ground black pepper

For pancakes
6 large eggs, beaten
6 cubes of spinach
a curl of butter
a handful of parsley
fresh chopped
olive or peanut oil,
for frying
salt and freshly ground black pepper

Method

In a bowl mix the ricotta, the grated nutmeg, a nice pinch of salt and lots of black pepper. Season with salt and set aside.

In a mixer pour all the ingredients for the pancakes (apart from the oil), salt and pepper, then blend until you obtain a homogeneous liquid compound with a bright green color.

In a large pan, heat a little oil over medium heat. As soon as it is hot, pour a ladle of the green dough (about half) and cook until it is thicker but not completely cooked. At this point, spread half the ricotta on one half

pancake and add half parsley, chives and peas. Fold the pancake on the filling and cook for about 30 seconds more, to heat the ricotta.

Serve gently and keep the first pancake warm while you prepare the second one.

Season with salt and serve.

Macaroni alla pizzaiola are a rich and tasty first course, perfect for a family lunch or a dinner with friends. – Italian Cuisine

Macaroni with pizza maker they are part of those recipes of the Campania tradition loved by everyone, from north to south, because they fully reflect the Mediterranean taste that distinguishes us so much. A format of pasta, macaroni, capable of enclosing all thearoma of tomato sauce e the freshness of oregano, the pungent touch of garlic, and the sweetness of mozzarella. The passage in the oven to make everything more crisp on the outside and stringy on the inside. An easy recipe to prepare, a dish that becomes better if eaten the next day.

Quality ingredients for macaroni with pizza maker

Macaroni alla pizzaiola are a dish made of few ingredients, and as happens in these cases, the result of a seemingly simple recipe is given by the quality of the raw materials. Tomato can be one pulp or a pass, if you have fresh and ripe tomatoes such as coppery or San Marzano, blanch them for a few minutes, peel them and chop them. The pasta that is artisanal and bronze-drawn, and the mozzarella choose it from a fiordilatte or one of hoaxthe first is more delicate, the second with a more intense taste.

The recipe for macaroni with pizza maker

Ingredients for 4 people: 500 g macaroni, 400 g mozzarella, a spoonful of oregano (fresh or dry, as you prefer), 1 clove of garlic, 500 g tomato pulp, extra virgin olive oil, grated zest of one lemon (optional), salt.

Method: in a pan fry in a little oil a clove of peeled garlic, when it is golden brown add the tomato pulp and cook until it has shrunk. In a saucepan with plenty of salted water, boil the macaroni and drain them three minutes before the end of cooking. Take a baking sheet, grease it with a little oil and start making layers of pasta, tomato and mozzarella cut into slices, until all the ingredients are finished. Finish with the mozzarella, sprinkle with the oregano and bake at 180 ° until the cheese has completely melted. Serve hot and stringy.

Macaroni alla pizzaiola: better the next day

The macaroni alla pizzaiola made in the oven are irresistible as soon as they come out of the oven, but if they advance, do not despair because they belong to those dishes that, if left one day, become even better. The flavors they mix well, the crust that forms on the surface by heating them makes them even more appetizing. In short, it would almost be convenient to leave them on purpose, to taste them even more the next day. If you want to taste them at best, before putting them to heat in the oven, add a little more tomato sauce and sprinkle the surface with a handful of Parmesan. And then prepare to delight yourself, mouthful after mouthful.