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Garlic, mistakes to avoid – Italian Cuisine


It is said to use it against the evil eye and the vampires, it is perfect for midnight spaghetti with oil and chilli or for pesto and is a powerful antiviral, antibacterial and antifungal. Here's how to best use garlic

There are those who love it and those who fear it, those who use it for every dish and those who avoid it. Certainly it is a natural "drug" important for our well-being and an almost essential condiment in Italian cuisine. Let's find out together how to make the best of it garlic in the kitchen and what are the mistakes to avoid in order to make even the most skeptical of his goodness reconsider.

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Garlic and vampires

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

by Pam on November 8, 2012

I had a craving for pasta so I decided to look through the refrigerator to see what I had on hand.  I found some turkey Italian sausage, mushrooms, Parmesan  and just a bit of kale.  I also grabbed some grape tomatoes and garlic off the counter and some pasta out of the pantry.  This meal took less than 20 minutes to make and was hearty, tasty, and healthy – you can’t beat that!  The whole family enjoyed it and we gobbled it right up.

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces.  Cook until it browns, about 3 minutes.  Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown.  Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste.  Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed.  Place into serving bowls and top with Parmesan cheese.  Enjoy.

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Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale




Yield: 4

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.



Ingredients:

8 oz of cavatappi pasta, cooked per instructions
5 links of turkey Italian sausage, casings removed
8 oz of button mushrooms, sliced
3 cloves of garlic, minced
1 cup of grape tomatoes, halved
1 cup of kale, chopped
1/2 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, shredded

Directions:

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed. Place into serving bowls and top with Parmesan cheese. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

GARLIC AND ONION allies in the kitchen for health – Italian Cuisine


They are the "parsley" of Italian cuisine (but not only because they are used throughout the world), because they give scents and flavors to many recipes, traditional or contemporary. There are those who adore them for their intense and persistent aroma and who, precisely for this reason, hates them. But how many of us know that garlic and onion are real "superfood"? Yet it is so. These humble bulbs they are among the foods with the greatest health properties, thanks to their high content of substances with effects antioxidants and anti-inflammatories, such as polyphenols. But above all they stand out for their ability to help prevent many cancers, especially the head, nose, throat and gastro-intestinal tract. The action antitumor of garlic and onion is due to their compounds sulphurous, ie to those substances that determine its characteristic smell. These precious compounds, therefore, must be protected if they are to be done effect. And how? The answer is provided by some studies that have verified the bioavailability of these beneficial substances and revealed that, often, in our dish they arrive well few. But all is not lost, especially if garlic is onion they are chosen, cooked and eaten in the way quite right.

the good is in their aroma
Points of power of garlic and onion reside in over 200 volatile components that give them smell and taste, and which have one matrix common: lo sulfur. These compounds are divided into two large families: those fat-soluble (that is to say that they dissolve in fats) that seem able to inhibit the formation of tumors, and those water-soluble (ie melting in water) that have antioxidant properties e detoxifying. That's why garlic and onion "they work" on two fronts at the same time: they provide molecules that block the formation of substances (such as nitrosamines), which cause alterations genetic and, therefore, predispose to cancer, and also remove the enzymes and metabolites that participate in the formation and proliferation of cancer cells. They are also effective for countering theHelicobacter pylori, that causes an inflammation related to the tumor al stomach, and also have a beneficial role in the prevention of cardiovascular diseases.

170794Step 1: they are not all equally beneficial
To take advantage of their antitumor power, garlic and onion should be bought from Greengrocer and not in the pharmacy, because, remember theAIRC, only fresh bulbs have properties cancer. On the other hand, garlic and onion supplements contain only i precursors of these beneficial molecules but not the enzymes necessary to transform them "Activate" in the human organism. Equally important is doing the right shopping: that is, to prefer them variety and the types with a more intense flavor, that is richer than sulfur compounds. Better still if they are coloredbecause it also means that they also bring more antioxidants, like i flavonoids.

170791Step 2: better raw
The second step to get the best from garlic and onion consists of "Do not cook them", that is when consumed raw, because cooking (especially if prolonged) decreases consistently the available quantity of antitumor compounds. The varieties of onions ideal to be eaten raw are the sweet ones (such as the red onion of Tropea and that of Cannara), and the spring onion, or young onion, harvested before it becomes completely ripe. For garlic, go-ahead, therefore, to the classic Bruschetta or adding raw to recipes. The raw garlic is not right there? Try rubbing a slice on the sides of the salad bowl, to soften the aroma, or to add a little bit of fresh ginger, which helps digestion.It is proper to them cook better do it for a short time: the onions should be removed from the fire as soon as they are golden and when they are still "Al dente", that is still firm and fragrant, and retain all their heritage of inulin, a fiber known for its prebiotic action, mildly laxative and capable of normalizing the intestinal flora.

170800Step 3: knife go
The third health "trick" consists in breaking or grind finely garlic (also in the mouth, chewing it well), because this way you activate theallinase, the enzyme that originates allicin, the one that gives garlic its aroma prickly. Yeah, but how do we put it on your breath? To avoid problems, just close the meal by chewing a grain of cardamom, of anise or fennel, in order to mask the pungent odor of allicin with a more aroma strong.

Manuela Soressi
February 2019

photo credits

© SIPMM Oignon