Tag: Goat

All the properties of the goat and 10 ideas to bring it to the table – Italian Cuisine

Even if you are on a diet, do not give up one or two portions of low-fat cheese per week. The best with ricotta is undoubtedly the caprine.

Goat's milk and intolerances

Goat cheese is a soft cheese made with goat milk, an ancient milk, the first milk to have been milked by man in history.
Goat's milk, along with that of donkey, has a chemical composition similar to that of the mother and for this reason it is often used in case of intolerance of newborns. In fact, cheeses and goat's milk they are better tolerated by people allergic to cow's milk proteins and do not irritate or strain the digestive system.
Lactose-allergic people, on the other hand, must also exclude goat's milk.

Properties of goat cheese

Goat's milk is rich in iron and calcium and is used raw for the production of goat cheese. The spontaneous acid coagulation which does not include the addition of rennet, makes this cheese naturally rich in lactic ferments. Furthermore, not undergoing a pasteurization process, the product is not lost vitamin heritage of this product which is therefore considered super nourishing and with many properties.

Diet and cheese

We know that those who follow a low-calorie diet to lose weight should avoid cheese, but in this case we can make an exception. The goat cheese contains 250 kcal per 100 gr and is considered a low-fat cheese. Two portions a week accompanied by raw seasonal or steamed vegetables are balanced and complete meals. The goat cheese also has a high satiating power.

We suggest you at this point some ideas to bring to the table this cheese is healthy and light. Browse the gallery!

Tigelle of kamut and spinach with goat cheese and Coppa di Parma PGI – Italian Cuisine

The tigella is colored green and in this recipe with a creamy goat meets the excellence of the Coppa di Parma PGI

Soft consistency and not too pronounced sapidity, which allows the typical taste of pork to be fully perceived, this is the characteristic aroma of Coppa di Parma PGI, a delicatessen product obtained from the muscular portion of the neck of highly selected and valuable pigs and which originates in the area that includes the provinces of Parma, Modena, Reggio Emilia, Mantua, Pavia as well as the municipalities of the Po area which are part of the territory of the provinces of Lodi, Milan and Cremona. Here, where the temperatures and humidity typical of the hilly Po Valley area are optimal for promoting its production, the Parma Cup has its origins since 1800.

After a short period of seasoning, it is kept in a cool and humid place, as can be a cellar; but be careful, once opened it is necessary to store it in the fridge, preferably wrapped in a dampened cotton cloth so that it retains its aroma.

Preparation time: 40 minutes
Extra time: leavening
People: 18

Ingredients

250 g kamut flour
250 g Coppa di Parma PGI sliced
200 g flour 00
200 g goat cheese
100 g boiled and squeezed spinach
50 g fresh cream
10 g brewer's yeast
extra virgin olive oil
salt

Preparation

Crumble the yeast on the flour 00, knead with 200 g of water, cover the obtained paste and let it rise in the fridge overnight or from morning to evening.
Then add the leavened dough to the kamut flour, a pinch of salt, the minced spinach puree, a tablespoon of oil and the cream; knead and let rise in a warm place (25-28 ° C) for 30-40 '.
Divide the dough into 18 portions of 30-40 g, form the balls, grease them, cover them with the film and let them rest until they are doubled in volume: it will take about an hour.
Then work the balls of dough, roll each in a tartaretto mold of 10 cm in diameter, cover with a plate and a weight (for example a meat mallet), which will serve to prevent them from swelling during cooking.
Bake at 200 ° C for 4 ', then turn, cover again and cook for another 4'. If you cook them in several stages, transfer those ready on a grid, so that it does not form moisture and do not become confused. Then, when it is time to serve them, heat them quickly in the hot oven and fill them with the Coppa di Parma and the goat cheese, peppered to taste.

*** The chef says that as a starter you serve a tigella per person. If you have some, you can serve it instead of bread. Preserved in a tin can also be prepared the day before: the passage in the oven will restore the right fragrance.

Recipe Ravioli of hemp with goat cheese – Italian Cuisine

Ingredients

320 g flour 00
150g goat ricotta
120 g goat tomino
100 g fresh goat cheese
80 g hemp flour
50 g of chard from the coast
4 egg yolks
2 eggs
Grana Padano Dop
milk
extra virgin olive oil
vegetable broth
salt

Duration: 2 h

Level: Middle

Dose: 4 people

For the recipe of hemp ravioli with goat cheese, mix the 00 flour and the hemp flour with the eggs and the yolks; cover the dough and let it rest for an hour. Prepare the filling of the ravioli by mixing the goat ricotta with fresh goat cheese and a pinch of salt, if necessary. Flour the work surface and roll the dough, obtaining a very thin sheet (one mm thick). Divide it along the length into two equal strips, 7-8 cm high; brush one with a little water and spread small stuffed walnuts over it (1 teaspoon, about 5 g), at a distance of 7-8 cm from each other.
Cover with the other strip of dough, making it adhere well and crushing everything around the filling to eliminate the air; make the ravioli with a pasta cutter (diameter 6 cm).
For seasoning: Boil the chard in salted boiling water for a minute, drain
and cool them in water and ice. Squeeze and blend with a dipping mixer, adding a little oil and a ladle of broth, until you get a fairly liquid sauce. Cut the tomino into chunks and blend with 2 tablespoons of milk, a teaspoon of grated Parmesan cheese and a drizzle of oil. Cook the ravioli in plenty of boiling salted water for 3 minutes, drain them with a perforated spoon, transfer them in a greased pan with a veil of oil and fry lightly for one minute. Distribute them in the dishes, season with tomino sauce and chard and, to taste, with a ground pepper.