Tag: heat

Buffalo ricotta, an ally against the heat – Italian Cuisine

Buffalo ricotta, an ally against the heat


Contains many whey proteins, which are among the main ingredients of supplements for the recovery of energy balance and for the restoration of mineral salts

Among African anticyclones and sultry stars this year too, summer is a red stamp: the heat makes us feel tired and weak. And the cool brought by the storms of these last few days will not last. So? The best thing is to try to recover the energy even by doing attention to what we bring to the table. There are always valid rules: abstaining from alcohol and sugary drinks in favor of water; do not overdo the portions, but eat little and often; favor fruit and vegetables.

Buffalo ricotta

But what we may not know (or even imagine) is that, among the anti-heat foods, a privileged role belongs to the buffalo ricotta, better if bell Dop. As Professor Germano Mucchetti, professor of dairy technologies at the University of Parma, explains, «the buffalo ricotta from Campania with a protected designation of origin is a food of high digestibility, rich in calcium and phosphorus, with a high content of whey protein of milk in their natural state ".

The whey milk proteins are among the main ingredients of supplements food presented in the form of energy bars or colloidal dispersions or gels, which are used both by athletes and by the rest of the population for the recovery of energy balance and for the restoration of mineral salts that are lost during normal activities of daily life.

Ricotta is also suitable for children and the elderly and, as stated by the president of the Consorzio di Tutela, Benito La Vecchia, «represents a food that expresses, above all in the summer season, a fair balance between nutritional intake and pleasure of taste . How to eat it this hot summer? Ricotta is natural but also good accompanied with fruit Seasonal. It can be spread on croutons or, as is done with mozzarella, combine with cherry tomatoes or other vegetables.

In the warmer season we must also pay close attention to the correct preparation and storage of food, because high temperatures favor the food contamination and increase the risk of gastroenteritis and food poisoning, especially in children. For this, as recommended by the Ministry of Health, it is necessary to strictly respect the expiry date of the product and to avoid leaving perishable foods, including buffalo ricotta, at room temperature, but store them always in the refrigerator as soon as possible.

Objective hydration: 30 ideas that will save you from the heat – Italian Cuisine


Summer, the great heat and the consequent loss of body fluids through sweating change the rules: if during the whole year it is recommended to take two liters of water a day, in summer it goes up to three. In fact, hydration is the first step to counteract the great heat and preserve the substances our body needs to make us feel good. Fruits, vegetables, smoothies and centrifuges allow us to increase the dose of liquids taken every day, also providing us with the essential vitamins and mineral salts so as not to feel the typical summer fatigue. But what more can be done to achieve the daily hydration goal?

Let's start at the table! We reduce salt, spicy and fried foods and too elaborate, we favor raw dishes or delicate cooking able to preserve the liquids naturally present in food. We have thought of 30 recipes rich in liquids, vitamins and mineral salts, ideal for facing the heat and promoting hydration: peach in syrup with fast granita, squid sautéed with watermelon, watermelon and raspberries with yogurt ice cream, summer minestrone, apricot soup with strawberries and crunchy sesame, chard cream and citronnette with hard yolk, melon and ginger sorbet, mango jelly and fresh fruit, peach tartare mixed and mint yoghurt, raspberry and tomato sorbet, lobster skewer with Bloody Mary, spiced zucchini and melon salad, fruit centrifuged and celery with watermelon and melon, carpaccio with raspberry sauce, melon salad white and yellow with feta, tomato soup, blueberry pudding, cream of lettuce and bundle of fish, Peppers cream roast and endive, avocado cream with melon, fruit and vegetable smoothie with grated biscuits, centrifuged mixed vegetables with panzanella, Gazpacho, ginger melon with seafood, coconut ice cream and mango carpaccio, cucumber mint and yogurt tartar, tomato granita, calamari and zucchini, pineapple salad, turkey and blackberry, cold carrot and pea cream and watermelon gazpacho, tomatoes and almonds.

Chocolate granita, frozen cedar and crunchy leaves.
Chocolate granita, frozen cedar and crunchy leaves.

Our 30 moisturizing recipes to combat heat

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Chocolate granita, frozen cedar and crunchy leaves

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Peach in syrup with fast granita

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Squid sautéed with watermelon

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Watermelon and raspberries with yogurt ice cream

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Summer soup

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Apricot soup with strawberries and sesame crunchy

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Swiss chard and citronnette cream with firm yolk

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Melon and ginger sorbet

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Mixed peach tartare and mint yogurt

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Raspberry and tomato sorbet

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Centrifuge of fruit and celery with watermelon and melon

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Tomato soup

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Blueberry pudding

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Cream of lettuce and fish bundle

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Roasted and escarole peppers cream

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Avocado cream with melon

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Fruit and vegetable smoothie with grated biscuits

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Centrifuge of mixed vegetables with panzanella

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Gazpacho classic recipe

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Ginger melon with seafood

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Coconut ice cream and mango carpaccio

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Cucumber mint and yogurt tartar

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Tomato granita, calamari and zucchini

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Pineapple, turkey and blackberry salad

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Cold cream of carrots and peas

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Watermelon gazpacho, tomatoes and almonds

Vegetable Rice Pilaf

Vegetable Rice Pilaf

by Pam on September 24, 2012

I wanted to find a rice recipe that was quick and easy.  I adapted this recipe from The Kitchen Witch[1] a little bit because I didn’t have spinach on hand.  It was a nice change from regular rice and I loved that it added veggies to the mix.  My son especially liked this rice and had second helpings.  I served this simple side dish with the Dijon and Panko-Crusted Salmon[2] and they paired perfectly together.

Heat the olive oil in a medium sized sauce pan over medium heat.  Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes.  Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes.  Add the water, sea salt and freshly cracked pepper, to taste and stir.  Cover with a lid and reduce heat to simmer; cook for 20 minutes.  Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed.  Toss in the parsley and mix.  Serve immediately.  Enjoy.

 

Print[3]



Vegetable Rice Pilaf




Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.



Ingredients:

2 tsp olive oil
1/2 cup onion, diced finely
1/2 cup carrots, diced finely
1/2 cup celery, diced finely
2 tsp chicken bouillon granules
1 cup of white jasmine rice
1 3/4 cups of water
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the olive oil in a medium sized sauce pan over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes. Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes. Add the water, sea salt and freshly cracked pepper, to taste and stir. Cover with a lid and reduce heat to simmer; cook for 20 minutes. Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by The Kitchen Witch

 

References

  1. ^ The Kitchen Witch (www.thekitchenwitchblog.com)
  2. ^ Dijon and Panko-Crusted Salmon (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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