Tag: friends

Taleggio risotto (and a glass of wine) with friends – Italian Cuisine

Taleggio risotto warms the evening with its taste and creaminess. Here's how to prepare it and enjoy it with wine

All the summer illusions are definitively dormant with the arrival of solar time, and then all that remains is to make the best of a bad luck and start to write down all the reasons why you should be happy (despite) the arrival of winter. The first that comes to mind is the pleasure of to cook for friends. Are you aware of those evenings when you are all together, laughing and telling each other your last romance, in front of a good glass of wine? Which dish better than a risotto lends itself to such an evening? And specifically, a Taleggio Cheese Risotto, a rich and creamy cheese, which gives a softness and something velvety to every dish? And then the risotto with taleggio is a unique dish, full of taste and satiating, which solves the evening by itself. And it is perfect to combine with a full-bodied but elegant red glass, as can be a Pinot Noir or a Barolo.

Taleggio Cheese Risotto

Taleggio

The Taleggio cheese it's a cheese soft paste with the washed rind that is made with cow's milk, perfect to use in the kitchen to flavor gnocchi, crepes or a plate of polenta. It is also excellent in purity, at the end of a meal, and becomes a very popular dish if accompanied with onion jam, pumpkin or fig and walnut compote. Now let's see how to use this cheese to make risotto.

The recipe for risotto with taleggio

Ingredients for 4 people: 350 g Carnaroli rice, 200 g taleggio cheese, 1 shallot, a knob of butter, a glass of white wine, vegetable broth q.b., Parmesan, salt.

Method: first simmer the vegetable stock, then peel and slice the shallot. Put the knob of butter in a pan and when it is melted add the shallot and let it brown. Once browned, put the rice and toast it for three minutes. Then add the wine and let it evaporate. Then add the broth, one ladle at a time and cook until the rice is al dente. Season with salt and add the taleggio cheese into slices. Mix well and finish with a sprinkling of Parmesan. Serve the risotto with Taleggio cheese still steaming.

In the tutorial some tips for a perfect risotto

that's why they are friends of the heart – Italian Cuisine

Salmon and avocado: the coolest couple. But how do they get along so well together?

If you think of salmon, do you immediately think of avocado and vice versa? These two ingredients are often together and look really good. And it's not just a matter of color combination.

Avocado toast, sushi, salads, pasta, tartine or tartare. Salmon and avocado come together in many recipes, with different shapes and textures: salmon can be raw, cooked or smoked, while the avocado can be used a pieces or reduced to cream, like guacamole.

The possibilities are endless, but why do they work so well together? Let's discover theirs secret and how match them at best in recipes, to ensure that they never get tired of being together.

Salmon and avocado: what do they have in common?

This couple does not play on contrasting textures and flavors: both salmon and avocado are both fat. We already notice it at the first bite and the feeling, for the note, "oily " which follows.

Fats yes, but good fats. Let's see why.

Salmon and avocado: friends of the heart

Both the salmon and the avocado are good for our health, in particular for our health heart and of circulation in general.
The avocado helps reduce bad cholesterol levels (LDL) in the blood, increasing those of the contrary good cholesterol (HDL). This happens because it has a high content of monounsaturated fats, phytosterols is Omega 3.
Another great source of Omega 3 is salmon, the fatty fish that is the source of protein, also rich in vitamins, phosphorus is mineral salts.

How to combine salmon and avocado

Being both characterized by this fat load, it is good balance them adding other ingredients, which will go to counteract the feeling of fat we talked about before. How to do? There are some rules to keep in mind.

You definitely can't miss a acid taste, which will help to degrease and feel the mouth cleaner. It can be obtained for example through i citrus fruits fresh, such as oranges, limes and lemons, fruits such as pomegranate or the green apple, or finally with a sour cream or one yogurt.
Another idea? Use thedill, an aromatic herb with a fresh and decisive taste that goes perfectly with salmon.

Let's not forget that it is also necessary to balance the sweetness with an element sapid. Just think of the indispensable soy sauce in which they soak the Japanese uramaki made with salmon and avocado. Also the bitter taste can come into play: try using the rocket salad.

Another fundamental aspect is that of consistency: both salmon and avocado are both rather soft and creamy. It is therefore necessary to insert other ingredients crunchy, as the dried fruit (hazelnuts, pistachios, almonds and so on) or i toast of bread.

With these small rules and basic tips, you can make room for your creativity by composing pairings with the ingredients you prefer. Below, instead, four recipes with salmon and avocado to try!

Headaches, friends and enemies food – Italian Cuisine

Migraine is also taken care of at the table: some foods, from potatoes to ginger, can help to defeat it. Others, like meats and cheeses, make their symptoms more annoying

Headache it can be an annoying travel companion who gets up with us in the morning and does not abandon us until the end of the day. There are different types, caused by various factors, including the stress, the lack of sleep or eye strain. Even nutrition can play an important role: some foods contain substances that can trigger it (in this case it is migraine, pulsating pain and localized in one part of the head), others can instead relieve the pain.

The foods to avoid

Assuming that each of us is sensitive differently to the influence of nutrition on headaches, there are different foods and substances from which anyone should stay away to dodge headaches. First of all thealcohol, which accelerates the blood flow and releases harmful toxins: a prolonged headache is not by chance the most frequent memory of an evening with a high alcohol content. But to increase the pressure also contribute tyramine and phenylethylamine: we must not therefore exaggerate with aged cheeses, yogurt and sausages. Salami and red meat are also a source of nitrates, preservatives capable of stimulating headaches. A little surprise, also attention to chocolate: cocoa is a concentrate of histamine, which has more or less the same effect. To be taken in small doses monosodium glutamate: a substance that abounds in kitchen nuts, in the soy sauce (very common in oriental cuisine) and in cheeses. Net of sudden headaches caused by the ingestion of cold food (better to drink water at room temperature and eat ice cream slowly), a good advice related to nutrition is to never skip breakfast nor remain fasting for a long time: it is often the lack of glucose in the blood that causes pain.

Allies against headaches

In contrast, eating certain foods can help fight the symptoms of headaches. It starts from potatoes (better if you eat with the peel): i complex carbohydrates they generally promote nerve relaxation by releasing serotonin and long-range energy, while the potassium it's great for blood vessels. As well as the magnesium, which together with salicin makes the almonds one of the best natural remedies for headache. Acts also against pain chili pepper, thanks to capsaicin, le bananas, i spinach and i flax and sesame seeds. But the real panacea in these situations is ginger, a spice used since ancient times as an analgesic: an infusion or a toffee can have the same effects as traditional medicines. It is also important to drink a lot: a liter and a half of water a day, associated with the consumption of fruit is vegetable fresh, keeps dehydration away, one of the main causes of headaches.

Coffee, but not too much

Coffee, on the other hand, is a double-edged sword, because it can fall into both categories: caffeine is in fact a prompt remedy capable of reducing the pain caused by the headache, but at the same time, if taken in large quantities, it causes addiction. Drinking more than three coffees a day can therefore have the opposite effect and cause painful withdrawal headaches when the appointment with the espresso is skipped.