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

Cold pasta with olives, what a good idea


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

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


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.

is the glam idea of ​​an entrepreneur – Italian Cuisine

173905


The saffron routes are endless. After flavoring the most unusual foods, from pecorino to honey to liqueurs and beer; enriched cosmetics with its anti-aging virtues and given good humor (it contains the same active ingredient as Prozac, fluoxetine), the most precious spice amazes us with a new look: the saffron® ingot. The idea is of a young entrepreneur from Brescia, Matteo Bertoli, which has patented small rectangular "bricks", of 20 grams each, made from the finest saffron and liquid cocoa butter: the ingots, in fact, that already from the name allude to preciousness and are enclosed in elegant packages like jewels. After all, the purple spice is also called red gold and its value can exceed that of the noble metal (on average 20-35 euros per gram or more, gold is worth about 36).

Derived from purple flower of the Crocus sativus, saffron is enclosed in pistils, gently separated by hand from the corolla, and then dried: they are needed 150,000 flowersi for every kilo of spicy powder, so precious. Iran is the first producerand to the world (around 95%) but small crops of excellence are also found in Italy, which boasts well 3 Dop (the Saffron of Sardinia, that of L'Aquila and that of San Gimignano in Tuscany) and plots throughout the peninsula.

173905Right from the local saffron the is born ingot. Matteo Bertoli, artistic studies but family agricultural traditions, decides to revive abandoned fields. The clayey nature of the soil, unsuitable for cereals, pushes it towards the cultivation of saffron, which others in Lombardy have started. The experiment works: the harvest is of excellent quality "but, as Matteo explains, to market the spice an idea was needed, which went beyond the sachets and the pistils and was also of immediate use, without having to dilute the saffron in water" . And here is the intuition of mix the spice with liquid cocoa butter, then lowered into a mold.

Such as it's used so the ingot? It goes grated on finished dishes, in large flakes or in thin curls, perhaps also on the table for a spectacular effect: with its soft consistency it blends with the most diverse foods and lights them with spicy and elegant glow, without covering its flavors. "Gestures are reminiscent of truffles and bottarga, other gems of Made in Italy," adds Matteo. "But the ingot can be used on any plate, from risotto to pasta, from egg to fish, to desserts and to cocktail, as we experimented with the star chef Giuliana Germiniasi and the bartender Marco Loda ".

Here's one recipe and two cocktail (designed by Marco Loda) to try

174064Avocado toast with fried egg and saffron

1. Toast 2 slices of bread. Meanwhile, heat 1 tablespoon of olive oil in a medium-low heat pan. Gently break 2 eggs into the pan and cook them until the albumis have firmed, leaving the yolk soft; remove them from the fire.
2. Private 1 medium avocado of the rind and divide it into 2 equal parts. With a fork, crush each portion on a slice of toasted bread.
3. Season the avocado with 1 tablespoon of lemon juice and 1 of olive oil, salt, a few grains of fresh pepper and chopped chilli pepper to taste.
4. Cover each avocado toast with the egg by placing it on the more cooked side, season with salt and complete grating over 1/4 of ingot of Matteo Bertoli saffron. Serve immediately.

Aromatic laboratory
1. Pour into the Boston shaker glass filled with ice a mixture of Bitter Campari and Rabarbaro Zucca in a ratio of 2 to 1.
2. Stir vigorously and strain into a flute-like glass previously edged with a mixture of 3 equal parts of white beet sugar, Maldon salt and pure licorice crystals.
3. Add 3 cl of passion fruit soda and saffron. To prepare it, dissolve 0.5 g of Matteo Bertoli saffron in 500 ml of lukewarm water, let it cool and add 200 ml of natural passion fruit juice. Pour it all into the 1 l siphon, carbonate with the appropriate cartridge and let it cool in the refrigerator before using (duration of the mixture 24 hours).

Fat infused Martini
1. Prepare 1 l of your favorite Martini by diluting it with a percentage of natural mineral water not exceeding 15%.
2. Meanwhile melt 200 g of Matteo Bertoli saffron® in a bain-marie. Then transfer it into a glass bottle, with an airtight cap, of 1 l capacity and begin to cool the walls first with cold water then in water and ice, until the previously melted ingot has completely solidified adhering to the bottle walls.
3. Pour your favorite Martini into the bottle and let it sit in the refrigerator for a minimum of 10 days. Serve very cold directly in iced Martini cups.

Marina Cella
April 2019

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