Tag: Italian

Perfect pancakes: 10 tips – Italian Cuisine – Italian Cuisine

Sweet or savory, crunchy and soft at the same time. But how good are the pancakes? Why wait for Carnival?

The pancakes they are party food, in particular they are a snack during a party Carnival when the fried can not miss!
The pancakes are not eaten every day, but they are the whim that you have to take off from time to time. Sweet or savory, how do you prefer them?

They are prepared in different regions of Italy, but apart from the shape and a few more or less ingredients, the common feature is the external crunchiness and the softness in the heart.

The dough is more or less that of pizza, even if someone puts the milk in place of water or adds a boiled potato to have a softer consistency. Then there are those who turn them into donuts, those who make balls, some pizzas, those seasoning with salt, some with sugar and some with tomato sauce or a slice of ham. The really important thing is the bubbles. The perfect pancake must swell during cooking. Careful, therefore at leavening, but also at the temperature of the oil.

C0me the pancakes are prepared

The ingredients of the pancakes are: 250 g of 00 flour, 250 g of manitoba flour, 1 loaf of 25 g of brewer's yeast, 1 cup of extra virgin olive oil, a pinch of sugar, salt, a glass of whole milk and Seed oil for frying
Dissolve the yeast in a glass of milk and add the mixture to the flour mixed with a pinch of sugar.
Add the oil and finally the salt and work very well with your hands.
Add more milk until the dough is soft and moist.
Let the dough rise for one or two hours inside a glass container lightly greased and covered with a cloth.
When it is practically doubled, take small quantities with your hands (leaving the dough in the container) and form round pancakes. Take some time and let them rest on a wooden board while the oil reaches the temperature.
When the oil is ready, dip them one at a time.
In a couple of minutes the pancakes are ready.
Drain on absorbent paper and season with a pinch of salt.

In the gallery you will find the 10 things you need to know if you want to make perfect pancakes

All you need to know about fermented foods – Italian Cuisine

What do the Trentino Alto Adige and the Korean cuisine have in common?

Use of the fermented cabbage: others are not family members sauerkraut and the exotic kimchi, related specialties obtained through an ancient but valid method of production, even today, under many points of view.

The fermentation is in fact present in the gastronomic cultures of the whole world which, since the dawn of time, have used it for keep food. So, from the sour cream typical of Eastern Europe to spicy South American sauces, there are many preparations that must taste and look to the action of yeasts.

It is an ancient knowledge that draws its origins from the need to preserve foods of various kinds at the time when there were not many technological remedies. Even today in some oriental markets we see fermented foods exposed and in all cases there is no doubt that fermentation aids the digestion process, not to mention that it is often associated with longevity and that, according to a recent Swedish study, would also give bone strength, fighting the physiological fragility of age.

THE microorganisms, through the production of enzymes, modify some elements, especially sugars, giving rise to compounds and aromatic substances which, in turn, change the taste, consistency and quality of food.

In addition to the aforementioned sauerkraut and kimchi (which, unlike the local recipe, is enriched with chilli and spices and, therefore, rather spicy) are very widespread, especially in Japan, fermented with soy. The best known are the miso, savory pasta that is used a bit like our nut to flavor soups and soups, and the tempeh, fermented and pressed buns of beans that, in the vegan kitchen, replace the meat. Particular is then the natto, in which the soy beans are wrapped in a filamentous paste.

Of course, some of these foods have strong flavors which is not easy to get used to, but can be added to the dishes in small quantities, as a condiment, to dilute the intense taste and begin, however, to take advantage of its many properties.

In fact, these foods are naturally rich in probiotic ferments and act positively on the balance of the intestinal flora, on the immune system and ondigestibility of vitamin complexes. Furthermore, they provide enzymes, vitamins C, K and of group B and have strong properties antioxidants, purifying, disinfecting and digestive.

Get them at home
As it was said, fermentation techniques were born to preserve fresh food for a long time. Thus, it is not difficult to make at home the simpler versions based on crunchy vegetables like cabbage, turnips, radishes, cauliflower, celery, fennel, cucumber. The vegetables, perfectly cleaned and sliced thinly, are arranged in layers in a glass or ceramic jar sprinkle with salt and adding, in some recipes, red pepper, herbs, spices, vinegar or lemon juice. Then, they are covered with a weight and with a gauze (must be able to circulate the air) and let it ferment, in a cool and dark place (not in the fridge), for a few days: 3-4 to 2-4 weeks for sauerkraut. Finally, clean the jars and store them in the fridge, where they last for about a week.

To keep them longer in the pantry, the closed pots can pasteurize, as is done for other preserves, making them boil for about half an hour.

Fermented vegetables can be used as side dish, alone or mixed with fresh, raw and cooked vegetables. The most spicy ones are perfect as a condiment for rice and noodles.

The preparation of the smetana, one sour cream to be used to complete velvety soups and to accompany boiled or steamed vegetables. Mix 250 g of fresh cream and 250 g of greek yogurt. Add 1 to 3 teaspoons of lemon juice, cover with a towel and let stand at room temperature for 8 hours, stirring occasionally. Transfer to a glass jar and refrigerate for 12 hours before using it: it lasts about 1 week.

Almost obligatory then mention the kefir, a sort of fermented milk of Caucasian origin that seems to have been known even by Marco Polo.

Roberta Fontana
June 2016
updated by
Emanuela Di Pasqua
February 2019

DISCOVER SALE & PEPE COOKING COURSES

Photo: Flickr / FoodCraftLab

Incoming search terms:

The story of the 97-year-old vegan star on Instagram – Italian Cuisine

The story of Anne Evers, who became a vegan at 96 and a vegan star of Instagram at 97, who now boasts a community of almost 30 thousand people

From the series "it's never too late to embrace a new kind of food", the living proof is a sweet and gritty American grandmother, who has decided to become vegan at the ripe age of 96. Despite the age he chose to share his passion for plant-based diet and for this new lifestyle on an Instagram account, which soon became popular and very popular. Today, at 97, Anne Evers has become a media case, but above all a vegan star of Instagram, with almost 30 thousand followers.

Influencer and paladin of the #govegan at 97 years

The vegan and media adventure of Anne Evers began about a year ago, under the guidance of her beloved nephew. The turning point was when, together with her, she watched the docu-film titled on Netflix What the health, on the importance of adopting a vegan diet and on the impact that consumption of meat and dairy products have on health. The impact on her was such that she immediately induced her to experiment with the diet, and veganism and physical activity not only benefited her in terms of health but also in terms of enthusiasm, positive energy and good humor. Anne decided then, 96 years to open a Instagram account to promote the benefits of plant-based diet by sharing the images of his activities and his daily meals, in the hope that they can also encourage other people of all ages to follow his example, for the sake of their health and that of the planet.

A meal by Anne Evers @Instagram (https://www.instagram.com/p/BkNkaoAnoqO).

A vegan and green diet from which to take inspiration

Like most of the food star and Instagram influencer Anne also shares photos in "food porn" accompanied by detailed and passionate reviews of lunches consumed in local and vegan or vegan friendly restaurants, but also of cruelty free products tested by her. His genuine, enthusiastic, entertaining and engaging stories are packed with detailed information and descriptions, interesting considerations about foods and proven ingredients and their positive effects on health and the body. Last but not least, as a good grandma, this vegan star does not skimp too useful tips and practical precautions to be put into practice in the kitchen, as it demonstrates to listen and involve with affection its conspicuous community. In short, between a rich protein salad with avocado, a paste enriched with mixed vegetables and legumes, a delicious sandwich with artichokes, peppers, spinach and hummus, smoothie experiments and vegan sweets and a taste of the many incredible alternatives to cheese without animal protein, its Instagram profile can really be an inspiration for kitchen enthusiasts of all ages.