Tag: good

Pesto cold pasta, easy and good – Italian Cuisine

With cherry tomatoes, prawns, vegetables and cheeses. Never again without a good cold pasta with pesto able to give the right twist to your summer lunches

When it comes to pasta with pesto the mind flies to Genoa. To its narrow streets, to the authentic restaurants that overlook it and to the good smell of basil that fills the air. But in summer, pesto can also mean the fastest way to make a cold first course, but at the same time tasty, balanced and complete.
The cold pasta with pesto is indeed tasty and delicate and lends itself to the most diverse combinations. We will be able to play with vegetables, cherry tomatoes, olives, tuna, prawns and cheeses, to create our perfect recipe. But before thinking about pairings, some rules for a rule of art pesto.

The ingredients of traditional pesto

To prepare the pesto following the traditional recipe serve seven ingredients. To flavor 500 grams of pasta: 50 grams of Genoese Basil DOP, 45 grams of Parmigiano Reggiano PDO aged at least 24 months, 15 grams of Sardinian Pecorino aged ten months, five tablespoons of extra virgin olive oil, two cloves of sweet garlic, two tablespoons of Pine nuts and a handful of coarse salt.

The instruments

After the ingredients, you have to think about tools: a marble mortarit's a wooden pestle. For those without it, you can also use the blender but the result will not be the same. However, one of the fundamental rules is to proceed fairly quickly: over time the basil oxidizes and becomes bitter.

Where to start

We start by pounding garlic with a few grains of salt, then the pine nuts are added. Continue to pound until the three ingredients are completely blended. At this point, add the basil leaves a little at a time, after having washed and gently dried them. crushing them with the pestle against the walls with a rotary movement to the left and turning the mortar in the other direction. Finally add the Parmesan and pecorino, mix and finally add the oil evenly.

The recipes of cold pasta with pesto

Cold pasta with olives, what a good idea – Italian Cuisine

Fusilli, farfalle, festonelle, shells, orecchiette and even spaghetti. Cold pasta is better when there are olives too, let's discover the best recipes together!

What do we always want in the summer? Fresh, light and moisturizing dishes that make us feel good, but also satisfy our desire for good. Yes to salads, smoothies, cold creams and ice creams. But the pasta? Are we sure we can give up? We do not. And that's why we decided to prepare it cold and delicious, asking for help from the olives and their intensely Mediterranean taste. In fact, after forkful, we discovered that cold pasta with olives has something extra and offers us lots of ideas to create new recipes. Seeing is believing!

With black olives

Let's start with a rule: black olives in cold pasta are always perfect. And this is because they combine with all the ingredients that we usually choose to season it like tomatoes, tuna, mozzarella and other fresh cheeses. Of black olives then, there are so many types and tastes, you just have to taste them all to find your favorites!
We advise you to focus on the fullness of the taggiasche, the sweetness of the Baresane and on the crunchiness of the cash desk.

Yes to the greens

Here the combination becomes more complex. Let's choose them when we opt for a pasta salad based on raw vegetables, but also pickles or steam cooking. They are also good with blue fish such as mackerel and go well with dried meat or diced ham. The most suitable qualities to prepare a good cold pasta are the bella di Cerignola, the delicate cucco and the giara, characterized by an elongated shape.

Let's call it pesto

From the olives you can get a very tasty beat. Let's use it as if it were a pesto to dress pasta before adding the other ingredients. If you don't want to darken the pasta before serving it, simply decorate your cold pasta with a few drops of chopped olives. In any case, before seasoning the pasta, emuse the "pesto" of olives with a tablespoon of oil extra virgin olive oil in order to have a less intense result.

All are fine, as long as …

The only fundamental rule for preparing a good cold pasta with olives is that of denocciolarle strictly. If served as an aperitif they can in fact be offered entirely, but when we put them in a dish of which we eat everything (such as cold pasta) it is a good rule to make sure that there must be no waste or peanuts resting on the napkin.

In the gallery our best recipes of cold pasta with olives

Focaccia, because it's a good idea to eat it for breakfast – Italian Cuisine

It is an ancient tradition of Ligurian cuisine, one of the healthiest in the world. It gives energy and helps keep the appetite at bay during the morning, to the advantage of the line and health

Eating focaccia at breakfast is an ancient tradition of Ligurian cuisine, one of the healthiest in the world. In Liguria they dip it in a cappuccino instead of a croissant. Prepared with water, flour, salt, yeast and extra virgin olive oil, the focaccia consumed correctly and without exceeding the quantities is an excellent alternative to brioche and industrial bakery products such as sweets and biscuits. "If it is made according to tradition with simple and inexact ingredients, it makes the morning meal healthier," the nutritionist comments Valentina Schirò. "In fact, it provides carbohydrates that sate for a long time, vitamins, in particular of the B group that favor the metabolism of fats, sugars and proteins and help to obtain energy, and" good "fats, allies of heart and brain health".

Benefits for the line and health

Compared to rusks, croissants and biscuits, the focaccia has a greater satiating power. «It does not contain simple sugars such as sucrose, the classic white powdered sugar, which favor the spikes of blood sugar responsible for sudden hunger attacks. The focaccia instead provides complex carbohydrates that slowly give energy to the body and help to better regulate blood sugar levels, "explains nutritionist Valentina Schirò. If prepared with whole wheat flour then it has an added advantage. «It provides more vitamins, minerals and fiber. The latter allow to slow the absorption of sugars and to prolong the sense of satiety, reducing the appetite during the morning. Another advantage of the focaccia is that it is prepared with extra virgin olive oil rich in "good" fats, rather than lard, butter or palm oil, found in industrial bakery products. The latter may contain hydrogenated fats, which consumed in excess favor a rise in the levels of "bad" cholesterol to the disadvantage of the line and health ".

How to combine it with the table

Ok to the classic pairing of focaccia and cappuccino. «Milk supplies many noble proteins, complete with all the essential amino acids, which favor the construction of lean mass. Alternatively, you can eat with other protein sources such as a jar of plain white yogurt or a square of cheese, "concludes nutritionist Valentina Schirò.