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from red to green, here's how to prepare them – Italian Cuisine

How to do it? With vegetables! From red to green, children (and others) will love it!

Thursday gnocchi! Simply dressed with butter and sage, with a tomato sauce and basil or a ragout, of meat or fish, are the passion of adults and children. The important thing is the raw material, or the potatoes with which they prepare. If we have already talked about the most common mistakes we all make in preparing gnocchi, today we propose to make them even more aesthetically pleasing. Have you ever tried making colorful dumplings?

10 gnocchi errors

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The orange dumplings

Soft and delicious, i pumpkin gnocchi they are prepared in many different ways, with or without potatoes, but also with ricotta or without gluten. Sweet and delicate, they are seasoned with butter, sage and parmesan, or with one cheese cream – try with the Montasio melted for example – and toasted hazelnuts, or with crispy speck and cream.

The red dumplings

To get pink and red dumplings, try the le beets: simply blend a pre-cooked product and add it to potatoes and flour in the dough. Be careful though that the beetroot can wet and make the dough liquid, so adjust the amount of flour accordingly. They will not only be beautiful to look at, but also tasty. Season with pesto, or with butter and lemon zest.

Green dumplings

A common and always delicious variant of gnocchi is that with spinach, which gives life to bright green gnocchi. Also in this case, fresh spinach will be added to the dough: follow the spinach gnocchi recipe. The most suitable seasoning? In addition to the more classic ones, in this case you can also choose a fish sauce you hate cheese.

The blue dumplings

The purple potatoes they give the gnocchi a bluish color. These potatoes are quite sweet and resemble hazelnuts. They also have a powdery pulp. Combine them with a sauce that gives a chromatic contrast, for example one Parmesan cream.

Skin, here's what to eat at the table to make it look younger – Italian Cuisine

The beauty of the epidermis also depends on the diet, Here are the right foods to bring to the table that ensure brightness and freshness and fight premature aging

There skin it can be put to the test by stress, smog, smoking, poor diet and wrong habits. Not only creams and treatments are enough to have a younger and brighter appearance. Nutrition also plays a fundamental role. In fact, thanks to their anti-aging properties, some foods are able to nourish the epidermis from within, strengthen its defenses and slow down premature aging. Let's see with the help of the Dr. Nicoletta Bocchino, nutritionist biologist what they are and why insert them in the daily menus.

Do not miss good fats at the table

"The essential fatty acids in particular the Omega 3, the Omega 6 he Omega 9 they are able to rebalance and fluidize biological membranes and allow cells to function better, protecting against cellular aging. Moreover nourish the epidermis in depth and control inflammation. Bluefish (wild salmon, mackerel, sardines, anchovies, herring), dried nuts (walnuts, pecans, hazelnuts, Macadamia nuts), oil seeds (flax and sesame seeds), are particularly rich in this, extra virgin olive oil, olives, avocado and many other foods explains the nutritionist Nicoletta Bocchino.

Green light for vitamin C, E and A

"There Vitamin C stimulates the formation of collagen, a protein that favors compactness and tone . Not only that: it has a good antioxidant and anti-aging action. «Counteracts the damaging action of free radicals, protecting tissues from oxidative stress. Kiwi, citrus fruits and green leafy vegetables are excellent sources. Also there vitamin A, which is found in the form of retinol in foods such as fish, milk, eggs, meat and in the form of beta-carotene (precursor of vitamin A) in fruits and vegetables has a good anti-aging action as well as Vitamin E, also called tocopherol, which are good sources of extra virgin olive oil, almonds, hazelnuts, whole grains and many other foods .

Would you like to know more? Discover in the gallery the foods that help rejuvenate the skin

here's how to keep them. The tricks of a real expert – Italian Cuisine

We love them. We have learned how they are born; we have learned them rules to serve them and taste them, we even learned to make them at home. Now we learn to conserve them.

We have turned toFerrari organic farm, a small producer who has been making cheeses in a natural way (without pasteurization) for 30 years with their cows, goats and sheep's milk in Dego (SV), on the Ligurian Apennines: from classic cheeses to mozzarella, from Primo Sale and ricotta to scamorze, tome, caciotta, simil-brie.

"It's a life that we make cheeses!" – he says proudly Mario Ferrari. And we ask him the advice to keep them. In the meantime, how long can we keep them? "The fresh ones do not last an exaggeration and they change taste. Other types they do not have deadlines: at most they continue to age – at the limit then they become grated cheeses ". This is an important first indication: cheese, if stored well, it lasts forever.

170307Let's immediately remove a doubt: out or inside the fridge? "The fresh must be kept in the fridge; the others depends on your home: if we have a pantry or a cellar, in any case a point that is not overly hot, it can very well be kept out of the fridge ". If it's too hot, in fact, the "sweat" cheese: fat cola. "It's not bad – Ferrari says – but it changes the taste a little".

The right temperature? It is 10 ° -12 °; up to 15 ° there is no problem. So if we are lucky enough to keep them out of the fridge, if they are whole they will simply be placed on a plate or on a cutting board.

It is true that they do not have to suffer thermal changes? "Better, because it changes. For once nothing happens, but hot – cold – hot – cold suffers, loses the values ​​of its taste ". And the factor humidity? "We must take it into consideration because the cheese do not dry too much. Otherwise the crust becomes too hard and it ages badly inside: with the right constant temperature, it dries slowly both outside and inside.

170316But often we do not buy a whole cheese, or a caciotta – even if it is a habit of consumption that should be questioned, just because buy whole cheese from the producers – which are very well preserved, in fact! – it would tend to be the ideal choice. But, so be it, we often find ourselves with the classic 'slice of cheese, you want because we bought that, or because we opened the form.

"Once opened, close the open part so as not to dry – Ferrari continues. Outside or inside the fridge they are. And here comes the doubt: cover how? Film, aluminum, paper, cloth … It is said that plastic – the film, therefore, does not go well … 170313"The film is not big problem – Ferrari short version. We are talking about keeping a slice, a part of cheese, not a shape that has to stay there to season … He sometimes also uses the silver card, even if that oily it's better. The damp cloththen, without a doubt, it keeps the cheese softer. Having said that, it is true that the cheese must breathe: "If you keep the most seasoned cheeses in the plastic (even in the classic box grated cheese, in theory made ad hoc, n.d.r) they breathe too little and if a cheese does not breathe, taste is altered ".

170319Here we continue to talk about taste, but the nutrients? And even more: food security? In other words, if a cheese is badly preserved, can it go wrong? "No, mildly appears" – Ferrari says – "The molds are almost all good; the only mold bad, rare, it's the one on the rose, reddish. For the rest, cheese can be eaten very well even with molds ". Yeah, not at all there are many cheeses of excellence with mold, which is just that good! If you do not want to eat the mold that has formed, just enough wash the cheese with water.

And finally, a 'question': you can keep the cheeses … in the freezer? "Well. No fresh cheese; the other types wanting yes, they can be frozen … ".

Carola Traverso Saibante
February 2019