Tag: heat

here are the foods that heat up the most – Italian Cuisine

here are the foods that heat up the most

In winter we warm up in the kitchen! Here are our best recipes against the cold to bring to the table ingredients that warm and are good for you

In the colder months we take refuge under the blankets, we camp near the fireplace or the radiator, but nothing can heat better than good food: there are real recipes against the cold able to warm us and promote the immune defenses thanks to their beneficial properties. In the gallery above you will find 40, in a collection based on comfort food traditional and original combinations. Hot dishes to fight the cold and have an extra weapon to ward off seasonal ailments. But what are the foods that heat up more during the winter?

Recipes against the cold: the foods that heat up the most

Let's start from an assumption: to warm up it is not enough that the food is only hot. To be effective, the recipes against the cold to bring to the table must help us to produce more energy and, consequently, heat, stimulating our metabolism. Some ingredients are capable of doing exactly this job thanks to the right balance between calorie and protein intake. We are talking in particular about meat, legumes and seasonal vegetables, which help us to increase the daily calories needed in winter in a healthy way to fight the coldest temperatures.

Among the foods that heat the most are legumes. Beans, lentils and chickpeas they are rich in iron, which really helps to strengthen our defenses against the cold. Legumes are a very special ingredient for our winter recipes, starting with the classic pasta and beans, until soups, velvety and soups – traditional and non – to be combined preferably with cereals.

Among the most protein-rich ingredients, meat is a must, to be consumed in moderation, preferring the white one and alternating it with fish and legumes. When it's cold, especially for special occasions like Sunday lunch, we will easily let ourselves be conquered by dishes like beef steak, lo stew or a niceroast steaming.

Spices are perfect for giving taste and aroma, but also for helping our body to warm up. Many spices, such as cardamom or the cumin, are often used as a natural remedy for coughs and colds while ginger is chili pepper they are capable of increasing blood flow and, therefore, warm us. A touch of chilli in the soup or a ginger infusion are two infallible weapons.

Seasonal fruit and vegetables
It will seem obvious, but it is always better to repeat it: to consume ingredients seasonal it is a rule that always applies. In fact, nature knows how to come to our aid in the changing seasons and each food has properties suitable for different times of the year. To avoid unpleasant colds, the C vitamin it's essential, that's why filling up with oranges, tangerines and kiwis it is an excellent idea during the cold season. Pumpkin, broccoli, spinach, potatoes, artichokes and cauliflower they are seasonal ingredients capable of stimulating our immune defenses and perfect for preparing hot and tasty dishes. Do not forget onion is garlic, rich in beneficial properties.

Hydration is also important during the winter: there is nothing better than sipping a hot herbal tea. Here are some ideas.

Mischievous and libertine recipes: rabbit in heat – Italian Cuisine

Mischievous and libertine recipes: rabbit in heat

From France, mother and daughter collect the secrets of aphrodisiac dishes and ingredients and deliver us a work full of mischievous recipes

In 1992 a book was released in France that aroused great interest and which still continues to be almost always present in French kitchens today. IS Recettes coquines et libertines (Jacqueline Chambon Editions), by Élizabeth Herrgott and his daughter Marine, a text that reveals many culinary secrets that could prove useful. The author, who is also a psychoanalyst, has also written other works always related to the themes of cooking and eroticism, such as Love letters to men and some women or The God and the fallen Lover.

Mother and daughter in the kitchen

"At least in the past," writes Elizabeth, "most of what a mother transmitted to her daughter took place in the kitchen, a privileged place for training and education". According to the author, in fact, it is here that a child refines his senses, first of all that of smell, when he is not allowed to touch or devour certain foods. Then he slowly begins to taste and his taste buds, Élizabeth continues, thus learn to know and recognize the various flavors.
The dining room, on the other hand, is the place where he learns to set the table, to arrange the tablecloth, plates and cutlery. And it is here that Elizabeth and her daughter Marine prepared the naughty and libertine recipes you find in this book, perfect for heating the cold winter months. «Our dishes have been designed to make the spirit and the senses boil, to pass from the table to the bed, to awaken virility and increase feminine ardor. Are not lust and concupiscence also the effect of gluttony, this divine traitor? .

Some naughty and libertine dishes

Many of the recipes in the book were collected by Elizabeth directly from some elderly ladies, according to her the only ones who have the tricks and secrets of these dishes, to know which ingredients really have an aphrodisiac power. In the book there are about fifty dishes, some also organized in gallant menus to do on the lawn, in the summer, or on the bed, when it is colder. In short, there is something for all tastes and palates, but above all for every season. In winter, for example, it is time to risotto with little olives, at the end of the collection, of Pompadour style wet celery gratin, mullet with truffles, or the Angevin horse's culotte. In spring, however, phallic asparagus with cream elixir or broad beans a la poulette, while in summer there are turgescent zucchini with coriander, aubergines with court grappa, potatoes with sea rose; but also desserts such as torment of love with coconut, the apricots in madness, the Mount of Venus, the perverse delight to fishing, Aphrodite's soufflé and many others. Finally, in autumn, it is a period of game and birds, so we find the lustful pheasant, the pullets of the divine marquis or, indeed, the rabbit in heat, of which we reveal the recipe.

The recipe for rabbit in heat

This dish is widespread in the department of Saone and Loire, in Burgundy, in particular in its capital, Mâcon, a city known to wine lovers for its large (and unique) production of Chardonnay and Pinot Noir. Here, every Saturday, the market, where especially in the autumn period there are birds, pigeons, rabbits. "Go to the market and get yourself some amber rum, a bottle with the five spices, some red and fresh Reunion peppers, some black peppercorns, Saumur wine vinegar, a small jar of cream, some small white onions, some white smoked lard, cold-pressed soy oil, then butter, chives and sugar. And then, please, choose a nice young rabbit .

Ingredients for six people

1 rabbit
20 cl of cream
500 g of small onions
150 g of white smoked lard
90 g of butter
3 chillies
to taste black peppercorns
1 bottle of five spices
to taste amber rum
to taste chives
to taste Saumur wine vinegar
to taste soybean oil
sugar to taste


1. Cut the rabbit into 12 pieces and marinate it for at least 30 minutes with oil, vinegar, the five spices, a chopped red pepper, salt and pepper, all well mixed.
2. Caramelize the onions: put them in a pan with water and butter in equal quantities and sprinkle them with sugar.
3. Cut the lard into strips and brown it in the pan until it becomes crisp, English style.
4. Brown the rabbit in the pot for an hour.
5. Then cover it with the rest of the marinade and proceed with a flambé cooking with the rum.
6. Add the cream prepared with a mold, the onions and the bacon and cook for another 4-5 minutes with the lid on.
7. Season with the chopped spring onion and serve.
As an accompaniment, the authors of the book obviously recommend a Chardonnay from Mâcon: «Perfect for rabbit in heat, it softens its Venusian ardor and at the same time stimulates ours….

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5 spices for summer, against the heat and beyond – Italian Cuisine

coriandolo e finocchietto

In the heat there are spices in the kitchen that there are friends instead, as they help keep the harmful effects of the summer heat at bay. Conosciamole.

Perhaps the best known to all is the mint, a herb we all know for its refreshing notes. In southern Mediterranean cuisine, from Cyprus to Morocco, it is in fact very popular and omnipresent: we can use it, fresh or dry, in many recipes instead, or together with basil, for example. The refreshing property is one of the many of this plant that assists the digestive process and helps to disperse excess heat thanks to the activation and opening of the skin pores. Its main active ingredient is menthol, which according to an Italian research a couple of years ago, is also a powerful one fat burning. Nothing better to combat the heat than a hot tea with mint, as the Maghreb teaches.

The fennel seeds, used in cooking and in herbal medicine since ancient times, they are a boon for those suffering from digestive and intestinal disorders. They also calm the inflammation generated by the heat and, like mint, they are excellent for freshening breath. Finally, always in view of the summer, they are perfect for the flat stomach: excellent carminative functions. A herbal tea a day takes the swelling away. Not only that: soak the seeds overnight. In the morning add a pinch of sugar, black salt, lemon to the water: it is an excellent summer energizer!

It is very refreshing for the liver, and cleanses the skin: turmeric with a thousand properties it helps us even in summer. It helps to feel lighter and is a friend of the line, because it activates digestion. Like all spices, to take advantage of its health benefits, as well as taste, avoid prolonged cooking. In addition to the powder, used above all when we want to try our hand at oriental recipes, or give a touch of yellow to our dishes, not to be missed is the rhizome, to also prepare fantastic refreshing drinks: mix it perhaps with a little lemon or lime, and a sprinkle of white pepper.

Cardamom, with such a pleasant aroma, it is one soothing and refreshing spice. Combats acid in the mouth and stomach, inhibiting gastric reflux. For its beneficial properties on the intestines and stomach, the ideal is to drink a warm infusion after meals. While chewing the green capsule fruits, it is a safe remedy for halitosis. In the kitchen it is used a lot in oriental recipes, but in pastry it is also very popular in the Nordic countries.

Usually, either you love it, or you hate it: it is coriander, that herb that looks like parsley but whose flavor doesn't look like it at all. Turns off the "fire" in our body caused by heat. Its fresh leaves are very rich in nutrients, and like cardamam the appetite rather tends to stimulate it, but the weight does not increase, on the contrary: cardamom helps metabolism and digestion. Its fruits are also consumed, similar to peppercorns. Coriander + water it is a very healthy combination: in herbal tea, for digestion; in grains, added to the foot bath to combat swelling of the feet and ankles; in the bath, in the form of essential oil, to refresh the whole body.

According to the Indian tradition of Ayurvedic medicinea, our body is governed by three types of "doshas", or energies: the heat intensifies that call "Pitta", which governs metabolism and digestion, and the excess of which can lead to inflammation and other ailments. The know of the spices we talked about helps balance these energies.

While food and especially drinks very cold, not to mention those iced, they do the opposite effect when cooling down – the thermal shock inside the body is so strong that it reacts by producing more heat to compensate – these spices beat the heat by hitting it from the inside.

Carola Traverso Saibante
Photo: Flickr / jacqueline

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