Tag: good

Organic and gluten-free, even intolerant sandwiches are good – Italian Cuisine

They are a must for picnics and the most comfortable solution for taking lunch to the office. But often they are inaccessible to those who must follow a gluten-free or lactose-free diet or to those who follow a healthy and controlled diet. But the healthy and tasty sandwich is not an impossible mission!

Whether it's for a trip outside the city or for a lunch to take to the office, nothing is more comfortable than a sandwich. Very easy to prepare, allergy-proof to the kitchen, it lends itself to many variations. From the most classic with cold cuts and cheeses, to those for vegetarians and vegans. It fits easily in the school folder, in the office bag and in the backpack for trips. The filling combinations are almost endless and the only limit is the imagination! Just open the refrigerator to discover that even among the advanced dishes there is something that can be perfect between two slices of bread.

Nothing seems easier than a sandwich, except that for some it is a real taboo. First of all celiacs, often forced to choose tasty alternatives. But this is not always the case. On the market there are gluten-free products with interesting nutritional values, suitable not only for intolerant people but also for those looking for products based on alternative flours to vary their diet. The Burger Probios sandwich, for example, is organic and gluten-free, based on rice flour and seed oil, without traces of lactose. Fragrant outside and soft inside, it is an excellent base for tasty burger recipes in all seasons, both hot and cold.

In the same Probios line there are also piadine in many variations, starting from the gluten-free one based on rice flour or buckwheat flour. Not only a solution for coeliacs and vegans, but also a proposal for those who want to test new types of flour. Wholemeal flour, wholemeal spelled flour, kamut flour and legume mix are all flours suitable for yeast intolerant and vegans, who can choose to vary their lunch with always different tortillas.

A choice of health, even before a response to intolerances, because the ingredients of Probios products come from organic cultivations, and when possible at zero km or of national origin if not regional. Along with bakery products, Probios' Il Nutrimento line offers sauces, pests and condiments to make delicious sandwiches and piadinas, many of which are gluten-free and certified by the Italian Vegetarian Association.

How to prepare a sandwich with spring colors: organic, gluten-free and vegetarian

Ingredients

200g of chickpeas already cooked "Il Nutrimento"

Clear Tahin sauce Probios

A piece of garlic

Whole sea salt

Juice from half a lemon

1 cooked beetroot

Aubergine

Rocket salad

Asparagus

Probios gluten-free Burger sandwich

"Red" pesto of dried tomatoes "Il Nutrimento"

Method

Prepare the hummus, blending all the ingredients very well, adding a little water to make the sauce more homogeneous, the consistency must be firm and not liquid.

Cut the aubergine into 4 mm thick slices and pass them on the grill for about 4 minutes per side, or in a non-stick pan without oil and boil 3 asparagus (per sandwich) in salted water, once cooked cut them in half lengthwise.

Stuff the previously heated burger bun with eggplant, hummus, asparagus, rocket and a teaspoon of dried tomato pesto.

5 basic rules for preparing a good cocktail at home – Italian Cuisine

From the essential tools to the choice of ingredients: the bartender Carlo Simbula gives us some advice to take the first steps into the world of drinks

In the event of hunger or a sudden craving for something good, we all have the basics needed to cook at least one pasta dish at home. And if instead our wish was that of a good cocktail, to sip as an aperitif, or as a special after dinner with music in the background? We probably wouldn't be as ready, and we would risk it combine some mess also struggling with a very simple Spritz. Or a more than basic Gin Tonic. «This is because for many of us the drink is still tied exclusively to the world of bars, pubs and discos. And therefore the attention to the simplest passages also fails. But learning, little by little, is absolutely possible, in fact I would say funny . Who speaks, from the back of the elegant counter of the The Spirit of Milan, is the bartender Carlo Simbula, who, armed with a shaker and lots and lots of patience, decided to help us start our domestic journey into the world of cocktails on the right foot. Starting from these 5 basic tips.

The quality of the ingredients

As in the kitchen, when we prepare a roast or a savory pie with mushrooms, even when we are struggling with a drink, we must pay close attention to the ingredients we use. Starting from a quality distillate, be it vodka or rum, is absolutely essential. But be careful not to underestimate the non-alcoholic components of the recipe: a good tonic water, a good ginger beer and even a fresh mint leaf can radically change the final result of our creation.

The importance of ice

Most of the cocktails we can prepare at home include a generous presence of ice in the glass. Which inevitably goes to melt little by little inside the drink, while we sip it. So it's better not to skimp on the quality of this ingredient: let's prepare it with natural water, maybe boiled first in the pot to remove the coarser impurities. Of course, obtaining a clear and transparent ice like that of the best bars without professional equipment can be very complicated, but obtaining a few well-made cubes at home is also possible.

A small set of tools

Like any self-respecting art, mixology also requires its dedicated tools. To start with, in particular, we recommend two: the shaker, or the sort of reclosable container that allows you to mix with energy – or shake, precisely – the various ingredients before pouring them into the glass; and the jigger, the special measuring cup that allows to keep under control the quantities of alcohol and tonic in addition. Because going to the eye, as they say, can, but it is better to wait until you have accumulated some experience.

A glass for each cocktail

Sifting through the recipes of the various drinks it is sometimes possible to find a direct reference to the glass to be used for the presentation. This is because – as also happens with wines – shapes, depths and amplitude can enhance or diminish the aromatic and gustatory characteristics of what we are about to sip. In general, however, the advice remains that of not mortifying what we have prepared: no categorical to plastic cups, therefore, and a great yes to a beautiful and functional glass.

Step by step, starting from simple recipes

Just as it is not possible to think of starting your own experience in the kitchen with a Saint Honoré, similarly for cocktails it is better to start with some simple recipe. At least for the first time, therefore, let's forget about drinks based on siphoned or acidic powder ingredients to add to the preparation. Let's focus instead on the various Negroni, Americano and so on: little by little the necessary experience will accumulate to move to more elaborate alternatives. And, why not, to even begin to create something original, launching your creativity with shaker strokes.

Pasta based on vegetables and legumes, good and nutritious – Italian Cuisine

Naturally gluten free and rich in protein, but also phosphorus, iron, zinc and manganese. Not a pasta, but a real complete meal based on vegetables and legumes, in the format and speed of cooking pasta.

Which dish best represents our cuisine, if not pasta? Greedy and satiating, it lends itself to many condiment solutions, from the most traditional to the most imaginative. But if it is true that pasta likes (almost) everyone, it is equally true that many prefer not to overuse it. Who can not because gluten intolerant, but also those who lead a sports life or are attentive to a healthy and balanced diet.

Don't call it pasta. Completely gluten-free, Verdipiù di Felicia (absolute novelty on the Italian market) is a real complete meal based on vegetables and legumes, and therefore gluten-free but rich in protein, phosphorus, iron, zinc, potassium and manganese. No longer a sin of gluttony but, on the contrary, a first course in the name of health, which combines the beneficial properties of legumes with those of vegetables, but in the format and simplicity of cooking pasta. It only takes 5 minutes to put a rich, nutritious and balanced dish on the table, reducing preparation time to a minimum. With a very high presence of vegetables: 20% organic yellow pumpkin (140 grams of fresh pumpkin per 100 grams of Verdipiù) and 10% organic red beet (200 grams of fresh beetroot per 100 grams of Verdipiù), without legumes to be soaked at night, as grandmothers taught, or vegetables to clean. Only the cooking time of a normal pasta dish (and even less!) With the possibility of magically putting everyone in agreement. Sportsmen, health-conscious, lovers of good food, children and all those who choose a healthy and at the same time tasty food, can thus obtain a balanced nutritional supply from a single dish.

Two combinations are proposed: the yellow lentil and pumpkin striped lentils and the red and beetroot homemade lentils, colorful and inviting even for the little ones. In 5 minutes you bring to the table not a pasta dish but a complete meal, made of 100% organic products, to be seasoned simply with a drizzle of oil and grated Parmesan.

If you are looking for even more delicious ideas, here are two recipes for bringing Verdipiù to the table.

verdipiù vegetable paste and legumes

Garlic, oil and hot pepper

Ingredients

200g of Verdipiù with pumpkin

1 chili pepper

2 cloves of fermented black garlic

black olive crumble

extra virgin olive oil

salt

Method

Boil the pasta in plenty of salted water. Once cooked and drained, sauté in a pan with cold EVO oil and add slices of black garlic. Serve and garnish with chilli and black olive crumble.

So spontaneous

Ingredients

200g Verdipiù with beetroot

250g of borage (or wild herbs)

1 yellow pepper

1 yellow carrot

1 medium potato

Extra virgin olive oil

salt

Method

Boil the borage, the potato and the pepper and, after having peeled them, blend them all with oil. Cut the carrots into strips and place them in water and ice. Boil the pasta in plenty of salted water. Separately, form a borage mirror on the bottom of the dish on which to lay the pasta and season with extra virgin olive oil. Garnish with the carrots in strips and the emulsion of yellow pepper.