Tag: Italian

3 rules to prepare the perfect cold pasta salad – Italian Cuisine

3 rules to prepare the perfect cold pasta salad

What should you consider to compose a cold pasta salad the right way?

In summer you don't have to give up pasta! The beautiful season is the best time to dedicate oneself to cold salads, not just the rice ones. To prepare a perfect cold pasta salad, however, you need to follow some rules very precise. Davide Negri, chef and lecturer at the courses of The School of Italian Cuisine, it has three for you.

1. Cooking

The first rule, the most important, concerns the cooking of pasta. It may be natural to drain the pasta al dente, for fear that it will lose consistency by resting. In reality it is not really so. It is important to cook the pasta not too al dente, cool it quickly under the jet of cold water and drain it. This serves both for stop cooking immediately, both to prevent ingredients like cheeses from melting once added. Attention: this procedure reduces the sapidity, for this it could be necessary to salt the pasta again. Another tip from the chef: use the whole wheat pasta!

2. Consistency

It is always better to combine something much Crisp for not having too similar consistencies. Opt for vegetables and vegetables raw is an excellent idea. Tomatoes, peppers, carrots, courgettes, aubergines, radishes, you name it. Not all of them lend themselves to being eaten raw (and not everyone loves them), so you can grill them or boil them quickly, to prevent them from losing their crunchiness. Alternatively, try the technique of marinating, cutting them into cubes and seasoning them with oil, salt and lemon.

3. Aromas

Pasta should not only be cold, but also fresh! To this end, the taste of us comes to our aid herbs. Some of the best: mint, basil, oregano, verbena, fennel, tarragon, thyme, marjoram. Finally, the taste ofextra virgin olive oil raw it should never be missing.

Now that you know how to treat the ingredients to make one perfect cold pasta salad, you can have fun with pairings and the flavors you prefer! Preferably use vegetables Seasonal, but try to play with summer fruit for a more original result.

We are waiting for you at La Scuola di La Cucina Italiana courses to discover many other tips. Below, some ideas to copy from ours cold pasta recipes.

How to make a quick and easy pesto with dried tomatoes – Italian Cuisine

We present the simplest summer dressing to prepare in a moment for pasta and salads with that extra touch!

The Sun-Dried Tomatoes "Pesto is that different seasoning to bring to the table to amaze.
It looks good on pasta, with a cold salad of legumes or cereals and even with meat.
It is prepared in an instant and can be flavored in many ways.

Dry tomatoes. Which?

To prepare the dried tomato pesto we suggest using those in oil which are already soft and not too savory.
But if you have gods dried tomatoes you can leave them to soak for a couple of hours to make them revive and to sweeten them a little.
The procedure then remains the same because the tomatoes are blended with the other ingredients.
Here is the recipe.

The recipe for dried tomato pesto

Drain well 400 g of dried tomatoes in oil and blend them with a handful of pine nuts and almonds.
You decide the amount of dried fruit and also the consistency you want to get. We suggest blending it coarsely to preserve a little crunchiness.
Also add some fresh basil and blend again.
To make the sauce creamier, pour in a little extra virgin olive oil, but without exaggerating especially if the base is of tomatoes in oil.
Do not add salt because the tomatoes are already very tasty.


More fragrant variant

You can add more basil to get a mix between classic pesto and dried tomato pesto. The result will be more delicate and fragrant.
Don't forget a pinch of chili pepper if you love spicy or a handful of desalted capers for a slightly acidic aftertaste.

Sicilian pesto

Do not confuse the recipe of dried tomato pesto with that of Sicilian pesto because these are two very distinct things.
Sicilian pesto is prepared with raw and fresh coppery tomatoes and among the ingredients there are also ricotta and parmesan.
It is a richer and creamier sauce perfect for seasoning pasta dishes in particular.

Pasta if you do sport … is it good? – Italian Cuisine

Pasta if you do sport ... is it good?

Inserted in a healthy and balanced diet, it is an excellent food also for athletes. Helps to have energy and fight fatigue. Find out why

In addition to being the symbolic dish of the Mediterranean diet, pasta is an excellent ally even for those who play sports. Inserted in a healthy and balanced diet and consumed in the right quantities helps improve physical performance. «For example, eating a plate of spaghetti or penne with tomato seasoned with a tablespoon of extra virgin olive oil in the meal prior to training increases the availability of sugars and therefore of“ fuel ”for a longer period. As a result, it helps keep fatigue away and avoid energy losses during training, "explains the nutritionist Valentina Schirò. "In fact pasta is a good source of complex carbohydrates that supply energy to the body slowly". To increase the benefits of this food the ideal is to choose it in the integral version. «Compared to the white one, it has many more advantages. Contains proteins that help repair muscles and lean on. Furthermore, it is rich in vitamin E and polyphenols which, thanks to their antioxidant action, improve circulation and consequently help improve physical endurance ", explains the expert. But the benefits do not end there. "Antioxidants help counteract oxidative stress and curb the action of free radicals that are formed as a result of physical activity," says the nutritionist.

Fights fatigue

Pasta has a real energizing effect. "Consumed in the right quantities helps improve performance during physical activity and increases resistance to prolonged physical effort. Brings B vitamins that are involved in the metabolism of fats, sugars and proteins. These vitamins promote the production of energy necessary to combat the physical fatigue that can occur during training, "explains the nutritionist. Pasta is also a good source of magnesium. "This mineral promotes proper blood circulation, muscle functioning and the transmission of nerve impulses to the muscles." But there is more. "Pasta also contains tryptophan. This amino acid facilitates the release by the brain of serotonin, a wellness neurotransmitter that helps to reduce the feeling of fatigue and to face training with an extra gear, "says the expert.

Eliminate hunger after training

Another advantage of pasta is that it helps not to eat too much after doing physical activity. Pasta is a food that has an excellent satiating power. "The complex carbohydrates of which it is rich provide energy to the body in a slow way and help us feel fuller and longer. The sense of satiety increases if the pasta is whole. The fibers reduce the absorption of sugars and fats, slow gastric emptying and prolong the sense of satiety. To enhance its satiating capacity the advice is to eat it al dente topped with extra virgin olive oil, with tomato or with seasonal vegetables. "Prolonged cooking makes the starch it is rich more quickly absorbed by the body and reduces the sense of satiety" concludes the nutritionist Valentina Schirò.

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