Tag: ideas

Weekly spending and saving ideas – Italian Cuisine

There are foods that must never be missing in a kitchen. They are the salvacena. Here are some suggestions for a "smart" weekly shopping, which can guarantee us an impromptu dinner

Back home after a long day of work, you have a hunger for wolves, but little desire to cook?
Here 5 life-saving ideas… as long as you have at least thought about spending!

The smart shopping

The secret to being able to prepare a quick dinnerlast minute is to have some ingredients in the pantry. That's why once a week you should do it a sly expense to the supermarket to bring home many things that are long-lasting and that can be useful when you don't have time to cook. Eggs, pasta, cereals and legumes, but also meat and fish and lots of vegetables and fruit should never be missed because they can turn into a delicious meal in just a few moves.
With the weekly shopping you fill the cart with everything that has a long expiry and then from time to time take a break from the grocer, the butcher and the fishmonger for the fresh.

Fresh expenditure

Obviously, if you can, take fresh products like meat, fish and seasonal fruits and vegetables home once or twice a week. Do not buy easily perishable products if you are not sure of consuming them in a short time. Or, when possible, freeze. If you have bought many slices of meat, freeze them separately; same thing for fish. When you want to cook them, take them out in the morning and keep them in the fridge until evening.

The weekly schedule

If you have the patience to plan your weekly menus, you will always know what to bring to the table during the day and you will also organize the kitchen based on your meals.
On Sundays, for example, you can cook vegetables all week. Simply simply wash, cut and steam them separately, boiled or grilled. Cabbage, sprouts, carrots, courgettes, peppers and aubergines can be consumed within your menu or as a side dish or as a condiment for a pasta or with a cereal salad, or to enrich an omelette.
Always having vegetables ready at hand makes everything much easier and faster.
Same thing you can do with cereals and legumes. Cook them all at once and then ration them for the week. A pack of rice can be divided into at least 6-7 portions and dried legumes can become the protein part of your meals for two days a week.
And then remember to always recycle: if in the evening you cook a little more meat or fish, you will already have the money for the next day. Just strive a little!

Once the shopping is done smart and the meals rationed, it will be easy and fun in the evening to decide what to bring to the table because it will be enough to put together what is already ready.
Here are some examples.

Cous cous

Excellent both cold and hot, it is prepared in an instant. Just pour over hot boiling water or broth and then let it absorb for a couple of minutes. Water must wet it, not cover it completely.
Then season it with extra virgin olive oil and the vegetables you prefer, both raw and cooked. Add a protein part such as feta cheese, chicken stew or fish fillets or legumes and flavored with aromatic herbs.

Scrambled eggs or omelette with raw vegetables

If you really don't even want to turn an omelette, then beat the eggs with a bit of Parmesan and milk and mix them with chopped zucchini and carrots. Cook in a non-stick pan with extra virgin olive oil. Do not let them coagulate, but mix them continuously with a silicone spatula. Season with salt and pepper, and then serve the eggs still a bit creamy accompanied by slices of toasted bread.

One pot pasta

If you can't give up pasta even for dinner, prepare this quick version in 12-13 minutes … just the cooking time.
Just put everything in a large pan: long pasta (ideal for this recipe), basil, cherry tomatoes, a clove of garlic and extra virgin olive oil. Add enough water to lightly cover the dough and then cook with a lid for five minutes. Remove the lid and continue cooking, stirring continuously for another 8-9 minutes, depending on the cooking time of the pasta. Add some Parmesan and your first is ready.

Rich sandwich

Just don't feel like cooking? No problem, for once you can give yourself a sandwich even for dinner, as long as it is healthy and full of genuine ingredients.
We suggest that you always have black rye bread in the pantry because it is long-lasting and rich in nutrients. Take two slices and fill it with salmon and mashed avocado seasoned with oil, salt, pepper and lemon juice. Also add a slice of tomato and then pass the sandwich in the pan on both sides for a maximum of two minutes.

Vegetable crumble

If you have prepared the vegetables in advance or if they are advancing from another meal, put them all in an oven dish, season with oil and salt and cover them with a mix of breadcrumbs, parmesan and parsley. Bake at 200 degrees for 15 minutes.
You can also add cheeses to vegetables to make the dish even more complete and delicious.

Salmon tartare: 5 ideas for a light lunch – Italian Cuisine

How to prepare crudités at home as good as those in the restaurant and the best combinations to create dishes with an exotic or Mediterranean twist

Fresh, light and delicious at the same time. The tartare is very good and very easy to prepare: why eat it only at the restaurant? Once we have learned the basic technique, we will be able to make tasty dishes with an exotic soul, perfect for a light lunch or to start dinner on the right foot. We think of salmon before thinking about tartare: the perfect fish for preparation is a fresh, barbed and private skin salmon fillet. Like all cases in which raw fish is consumed, it must be felled in freezer for 96 hours at -20 ° C or buy it already felled from the fishmonger. Once you have taken the salmon fillet suitable for a raw consumption then, it is necessary wash it, dry it well and prepare it for cutting. Make then of the strips of about 1 cm in width from which you will start to make the cubes. Depending on the preparations and your personal taste, the dimensions may vary: the larger the pieces of fish, the more intense the feeling of raw will be. And now that the base is ready, let's have fun with the best recipes!

With the sprouts

To prepare a delicious tartare with salmon, sprouts and soy sauce, cut the fish fillet with a knife to obtain cubes about half a centimeter per side. Add them to the soy sauce with a teaspoon of rice oil and leave to rest for about 10 minutes. Portion it with a spoon, add half a teaspoon of sesame seeds and complete with bean sprouts and edible flowers to taste.

Mediterranean style

This preparation enhances the authentic flavors of our kitchen, adding a small exotic twist. Then season the diced salmon with a splash of lime, extra virgin olive oil, a pinch of salt and freshly ground pepper. Complete with tropea onion, capers and some avocada cubes. Enrich to taste with cherry tomatoes and finely chopped olives.

With mango

Those who love tropical fruit will not be able to resist this version. In a coppapasta create a base with diced avocado and season with lime, salt and pepper. Then form a layer of coarsely chopped salmon and season with oil, salt and pepper to taste. Complete with a layer of diced mango, remove the mold and serve.

With mayonnaise

To make this creamy version, season the salome with a spoonful of mayonnaise and finely chopped chives. Complete to taste with herbs and serve it alone or as a tasty filling for sandwiches.

With the avocado

Here you go on the classic! To make this tartare, prepare a base with diced avocado (preferably ripe) and seasoned with lime, salt and pepper. Complete with a layer of salmon enriched with chopped red onion, a drizzle of oil, salt and a pinch of pepper.

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Pasta stuffed aubergines, the tastiest ideas – Italian Cuisine

The techniques, the basic recipe and the tasty alternatives to prepare the unique dish that we cannot do without this summer

Aubergines are the summer queens, very good and perfect for preparing many different dishes. IS if they never tire on the grill, it is when we prepare them filled that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.

The right aubergines

To prepare eggplants stuffed with pasta we can use various types of aubergines. The the purple ones are more suitable, slightly rounded in shape, which can be cut in two and whose base is perfect for holding pasta. The aubergine is also indicated lilac round, the Florence violet and the black oval round. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.

The technique

The operation that will make this recipe perfect is the preparation of aubergines. To get a flawless result we will have to cut them in two engrave them with the tip of the knife forming sharp cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.

Space

But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help each other to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.

Our recipe

The unmissable alternatives

Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.

Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.

Blank: pasta and eggplant purists also love it in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.