Tag: good

Octopus salad, with the recipe that is also good for the sea – Italian cuisine reinvented by Gordon Ramsay


Ideas for dinner? A’octopus salad: tasty, easy, in one bite it reminds you of summer and that’s a lot greet. Octopus is a source of noble proteins, which contain all the essential amino acids, is particularly poor in fat, like all molluscs, is rich in vitamins of groups B and D and, last but not least, in minerals. After all, we now know: fish is good for you, it is a perfect ingredient to eat at least two or three times a week. But – as with all the other foods we put on our table – we should learn to choose it carefully too to the way it is fished. Aggressive fishing methods, and overfishing, put the already compromised ecosystem of our seas and also related industries given that 600 million people are employed in the fishing sector. If you fish too much and badly, the already scarce fish risks becoming even scarcer. In reverse, Sustainably managed fisheries are more productive in the long term.

Octopus salad (and other recipes)

How do we know how the fish we eat is caught? Our trusted fishmonger can tell us this and some certifications attest to it, easily recognizable by the stickers. Like the blue one from MSC Marine Stewardship Council, an international non-profit organization that promotes sustainable fishing. To remind us how important it is to know what we eat, for our health and that of the planet, MSC has also just launched a new recipe book entirely dedicated to fish with Smartfoodsthe program in nutrition sciences and communication of theEuropean Institute of Oncology of Milan (IEO).

Healthy and sustainable fish

Is called Good for you, good for the oceanAnd downloadable for free (on www.msc.org) and the octopus salad is one of the nine recipes available. They are all recipes healthy, light and very simple, think of it as an invitation to make us vary by combining the fisha great protagonist of the Mediterranean diet for its precious nutritional properties, with others healthy ingredients: from wholemeal pasta with prawns to roasted cabbage with cod, for example. Ideas to experiment, vary, realize once again that the best diet for us is also the best for the planet. Because, as Lucilla Titta, IEO Smartfood coordinator, underlined: «Choosing a healthy diet, with sustainable quantities of raw materials from which you can draw, is the starting point for protecting the environment, as well as yourself.

The octopus salad recipe

Ingredients

  • 600 g of octopus
  • 1 bay leaf
  • 1 stalk of celery
  • 200 g of cherry tomatoes cut into quarters
  • ½ tablespoon per serving of pitted black olives
  • 1 handful of finely chopped parsley
  • 1 tablespoon extra virgin olive oil
  • pepper
  • wholemeal bread for serving

Method

  1. Place the bay leaf and the octopus in a large pan filled with cold water, bring it to the boil and then cook it slowly for about 30 minutes.
  2. Turn off the heat and leave to cool for 30 minutes in the water to make the octopus more tender.
  3. Clean the tentacles a little roughly and cut them into small pieces.
  4. Place them in a bowl and add the finely chopped celery, tomatoes, olives and
    parsley.
  5. Season with oil and pepper and mix well to flavor all the ingredients.
  6. Serve the salad on a serving plate with a nice slice of toasted wholemeal bread.

Other articles from La Cucina Italiana that might interest you:

Pappardelle octopus, mussels and clams

10 winter breakfasts, sweet and savory, good and healthy – Italian cuisine reinvented by Gordon Ramsay

10 winter breakfasts, sweet and savory, good and healthy


A healthy breakfast is essential to face the cold season. This is why we advise you to abandon biscuits, croissants and rusks to try ours winter breakfasts. We offer both sweet and savory options, and all with a healthy focus. Because a butter croissant is a joy for the palate to indulge in every now and then, but unfortunately it is not balanced from a nutritional point of view.

Why is it important to have breakfast?

With breakfast we break the night fast and we activate the metabolism. Furthermore, with the right breakfast, we avoid sudden attacks of hunger during the morning. If we don’t eat adequately first thing in the morning, we risk slowing down our metabolism and not having enough energy to face daily challenges.

How should a healthy breakfast be made?

There perfect breakfast exists. It is the one composed of:

  • a source of carbohydrates: which can be oat flakes, bread or flours (oats or wholemeal, for example);
  • a source of protein: eggs, Greek yogurt, low-fat cheeses;
  • a source of good fats: dried fruit, sugar-free dried fruit cream, extra virgin olive oil, avocado, but also dark chocolate, minimum 70%;
  • a source of vitamins and mineral salts: fruit or vegetables.

One of these nutrients must be present at every breakfast. Only in this way will we be able to have the energy necessary to face the day healthy and without feeling weighed down. But please note: all different types of nutrients must be alternated. No to the same breakfast every day.

Rush: a great enemy

Breakfast represents 20-25% of our daily energy needs, so it deserves the right amount of time to be prepared and enjoyed. Are you always in a hurry? Don’t worry: many of the breakfasts we offer can be also prepare the night before. This is the case of protein crêpes, protein pancakes, light savory pies, rice and milk and porridge.

10 perfect winter breakfasts, sweet and savory

Ready to revolutionize your breakfasts? Prepare to be varied, to be surprised and above all to feel full of energy.

Safe water? Good and also saves money – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


There Water shortage is a reality in many parts of the world, with Honduras’ capital, Tegucigalpa, facing significant challenges. Population growth, industrialization and the expansion of agriculture are depleting water resources, putting the supply of drinking water for many families at risk. There Competition between agriculture, food and urban water supply has become a serious problem: innovative solutions are needed.

There Codex Alimentarius Commissiona body of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), responded to this challenge by introducing new guidelines aimed at promoting more efficient and sustainable use of water in food production and processing.

In the past, Codex recommendations focused onuse of potable or clean water to ensure food safety. However, considering the challenges of accessing and costing drinking water, Codex has developed new guidelines that address the safe sourcing, use and reuse of water throughout the food production chain.

Water: what’s new in the Codex

The most significant innovation of these guidelines is the approach based on “fitness for purpose”. Recognizing that water quality requirements vary depending on the food product and intended use, Codex states that water must be suitable for the specific purpose for which it is used. For example, the water used for growing lettuce intended for raw consumption may differ from that used for cleaning potatoes which will be cooked before consumption.

A key point of these guidelines was the recognition of the importance of considering different sources of water, such as recovered, recycled, recirculated or waste waterevaluating its safety based on its intended use.

The pioneering example

Honduras played a pioneering role in the practical application of these guidelines. In 2022, with the support of Codex, it hosted a workshop involving industry and government from across Latin America. During the event, decision-making tools developed by the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) were tested to evaluate water sources and determine associated risk levels.

Subsequently, in 2023, the SENASA organized a national workshop to introduce government officials, industry and academia to the guidelines. This workshop promoted a change of perspective, challenging the traditional approach that exclusively promotes the use of drinking water. Mirian Bueno, technical director for food safety at SENASA, noticed a change in attitude after the workshop. Industries, aware of the costs associated with drinking water, are now more inclined to consider water reuse after a thorough risk assessment.

The guidelines are expanding

While the current Codex guidelines focus on fruit and vegetable production, it is expected to extend to the dairy and fisheries sectors next year. This initiative not only promotes food security, but also aims to address growing water scarcity and global disparities in its availability and quality.

The Codex guidelines, although voluntary, offer a valuable tool for countries facing increasing water stress. With the need to manage water sustainably, these guidelines represent an important step forward in finding innovative solutions for water conservation and global food security.

Source FAO

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