Tag: Italian

Has the mint grown that much? Make us a pesto! – Italian Cuisine

Mint is a hardy plant that grows fast. If you grow it at home and don't know how to use all the leaves, here's an idea for an unusual pesto

A sauce with a balsamic scent unmistakable, perfect to accompany grilled meat, fish (like a cut of tuna) is vegetables and give the dishes a fresh flavor and decided.

The mint pesto it is prepared in a few minutes and is therefore an ideal recipe for those with little time or, especially in summer, does not want to spend too much time in the kitchen. And then it's a way to use the mint that maybe you have on the balcony or in the garden and that really grows in abundance this season (you can also make one syrup or use it in this flan with zucchini).

How to make mint pesto: the recipe

Ingredients

To prepare the mint pesto you will simply need: 15 g of mint leaves, 50 g of grated parmesan or pecorino, extra virgin olive oil, 40 g of pine nuts, salt and black pepper.

Method

The preparation of the mint pesto, as mentioned, it is simple and very fast. It begins by carefully washing the leaves of mint. Once washed, the leaves go dry well with the help of a few sheets of absorbent paper.

In the vessel of the mixer (or in the mortar for those who love to do everything by hand) it is therefore necessary to put the dry mint leaves and i Pine nuts, operating the instrument for about a minute, depending on the power you have set. Only at this point yes they add extra virgin olive oil, the grated cheese, salt and pepper, mix all the mixture with a spoon and restart the mixer for at least another minute and in any case until the mint pesto it will not be compact and sufficiently dense.

Before using it, you need to to rest the pesto a few minutes.

A variation of the classic mint pesto is the one that adds the nuts. The preparation is almost identical to the recipe with the simple mint, you just have to remember to add 50 g of shelled walnuts in the mixer together with the pine nuts. Compared to classic recipe, the one with walnuts will have a stronger flavor.

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Plumcake with chocolate and zucchini – Italian Cuisine

First of all wash the courgettes, peel them and grate them julienne with a grater with large holes.

Whip the eggs with the sugar and a pinch of salt until the mixture is puffy and fluffy, then add the flour, baking powder, cocoa, cinnamon and vanilla and mix.
Finally, add the chopped chocolate and courgettes.

Pour the mixture thus obtained into the mold lined with parchment paper and cook for about 45 minutes in a preheated convection oven at 180 ° C.

The chocolate and zucchini plumcake is ready: let it cool down at least before cutting it into slices and serving it.

Aperitifs and picnics in the vineyard in September. In Piedmont – Italian Cuisine

Greedy and fun initiatives of a winery in the Asti area, aperitifs and picnics in the middle of the vineyards.

The Covid-19 period and the consequent closure of wineries and clubs have sharpened the ingenuity of many producers in the post lockdown era, to approach loyal customers, attract tourists, but also those who stayed in the city during the summer.
Among these, also the Bologna family with the Braida Wine Resort in Rocchetta Tanaro (Asti). Raffaella Bologna and her brother Giuseppe organized aperitifs and picnics in the vineyard throughout the summer, which were sold out. Given the success of the initiative in recent months, the Bologna family has decided to repeat both the aperitif in the vineyard and the picnics.
First appointment of'AperiSunset Friday 11 September starting at 7pm, to enjoy an unforgettable sunset on the Asinara hill, tasting Braida wines (Il Fiore Langhe Doc, Limonte Grignolino d'Asti Doc or Il Bacialè Piemonte Doc) together with a dish prepared by the Dolce & Salty (vegetable couscous, friciulin, salami, cheese with Cugnà, peaches with Brachetto d'Acqui Braida).

Two new new dates for i Picnic in the vineyard: Sunday 6 and Sunday 20 September, from 5 pm: a blanket spread out on the lawn, the cheerful air of a summer afternoon, assorted baskets ready for a rich and delicious sinoira snack.
100% Piedmontese recipes such as the wines offered in combination, all from Braida.
The picnic offer at the Braida Wine Resort is divided between classic basket (veal with tuna sauce, Piedmontese appetizer, potato and green fritter, focaccia, cheese and salami, seasonal fruit salad, hazelnuts, corn biscuits, water), veg version (Piedmontese appetizer, cheeses, potato fritters, focaccia, courgette omelette, spicy olives, seasonal fruit salad, hazelnuts, corn biscuits, water), baby basket (sandwich with cooked ham, sandwich with salami, parmesan, mini mother-in-law's tongues, seasonal fruit salad, apricot fruit juice, water).

We asked Raffaella Bologna for one of the recipes proposed in the picnic baskets and she told us about thePiedmontese appetizer, also perfect for winter dinners-

"For the picnics at the Braida Wine Resort we have chosen a selection of local and typical dishes, in the name of lightness, color, simplicity. Directly from the recipe book of the Bologna house – "Braida", I propose the recipe for the typical Piedmontese peasant appetizer, which amazes and conquers and is suitable for a summer picnic. A great variety of vegetables combined together in an exquisite mix. The Piedmontese appetizer or Piemontese Giardiniera is what we often serve because it satisfies vegans and not, it is colorful, it is a fresh and seasonal appetizer. It can also be kept for the winter. It can then be enriched with eggs, tuna and… imagination! The vegetables used to prepare it: carrots, celery, cauliflower inflorescence, onions, peppers, green beans and gherkins. The vegetables must be washed, cut into chunks and cooked, then drained and placed in airtight glass jars, taking care to distribute the various types of vegetables in uniform quantities for each jar. The jars should be stored in a cool and dark place. The Giardiniera is ready for consumption at least one month after packaging and, normally, it can be kept for about a year. It goes very well with Piedmontese cured meats .

Recipe

Ingredients (for a dozen jars)

500 g of celery
500 g of onions
500 g of green beans
500 g of cauliflower
500 g of peppers
500 g of carrots
3 kg of ripe tomatoes
3 bay leaves
2 teaspoons of sugar
1 glass of vinegar
extra virgin olive oil
coarse salt

Method

Wash the vegetables well and cut them into cubes. Then, wash and peel the tomatoes; cut into the skin and pass them for a few minutes in boiling water. In a little extra virgin olive oil, brown a very finely chopped onion; add the bay leaves and tomatoes and cook everything for about half an hour. Now pass everything in the vegetable mill and bring the past to a boil. As soon as everything boils, add the diced vegetables and sugar.
To respect the different cooking times, the vegetables must be added to the past at an interval of 10 minutes from each other, in the following order: celery, carrots, onions, green beans, cauliflower, peppers.
After ten minutes after adding the peppers, add a glass of extra virgin olive oil, one of vinegar and a handful of coarse salt and mix well so that the ingredients blend together.
Sterilize the jars by placing them in a hot oven for 10 minutes. Pour the Giardiniera into the jars, close them tightly and turn them upside down.
All that remains is to put the jars in the pantry, letting the gardener rest for at least four weeks before enjoying it, perhaps during a relaxing picnic in the Monferrato vineyards!

"The Braida wines that I propose in combination are the following: Langhe Nascetta La Regina, Serra dei Fiori, a soft and aromatic white wine that comes from the high Langa from a rediscovered Nascetta grape; Lively Barbera del Monferrato La Monella, Braida, exuberant red wine, lively and perfect for the sweet and sour appetizer ".

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